Dinner/Lunch Archives - A Beautiful Mess

Chicken Parmesan

Emma Chapman — Tue, 24 Dec 2024 13:49:00 +0000

This easy chicken parmesan, or chicken parm as I tend to call it, is one of those meals I will order at a restaurant but for a long time I didn’t make at home. But no more! It’s so easy and delicious. Plus, you can customize or serve this chicken parmesan recipe the way you like.

I like my chicken parm thin and crispy served with extra tomato sauce on the side with garlic bread. But you could also serve this over noodles or rice or all on it’s own—it’s that good and filling!

Related: Next up, try our pesto pasta, manicotti, baked ziti, or lasagna. Yum!

Ingredients

Chicken – skinless chicken breast
Salt
Black pepper
All-purpose flour
Milk
Italian bread crumbs
Parmesan cheese
Canola oil or Vegetable oil
Tomato sauce – any kind you like: homemade marinara sauce, vodka sauce, Pomodoro sauce
Mozzarella cheese
Fresh basil

You may also want some French bread, spaghetti noodles, or rice to serve with.

How to make Chicken Parmesan

First, cut the chicken breasts in half, lengthwise. While some people like to pound the chicken with a meat mallet or rolling pin to thin it I simply cut the pieces in half.

Generously season each side of the chicken cutlets with salt and pepper. Dip the pieces in flour, coating the outside. Then dip in milk. Then dip in Italian bread crumbs. I will use a shallow bowl, pie pan, or plates with a lip to do this in.

In a large saucepan or skillet, add enough oil to pan fry (about 1/2 inch or more). Over medium-high heat cook the breaded chicken for two minutes on each side.

Place the chicken in a lightly oiled baking dish or baking sheet and top with tomato sauce, grated Parmesan cheese and mozzarella. Bake in the oven at 450°F for 10-12 minutes. The cheese should be melty and the chicken golden brown. Top with fresh basil and serve.

Tips & Substitutions

For the breading, you can use two eggs whisked together instead of milk if you prefer. I think this makes the breading a little thicker, but it works well. Another option is buttermilk in place of the milk, this simply adds a bit more flavor and tanginess.
Bonus points – add Parmesan to the breading! Use the powdery kind and mix it in with the Italian bread crumbs.
To check your chicken is done, use a meat thermometer and check the thickest piece, it should reach 160°F.
Warm extra sauce to serve on the side – this keeps the chicken parmesan from getting soggy as it bakes.
I like fresh basil but you could also use fresh parsley, rosemary or thyme. Another addition for a little heat is to sprinkle on some red pepper flakes.
You can store any leftovers in an airtight container fin the refrigerator for a couple days. I don’t think chicken parm makes the best leftovers IMO. So, if we do have leftovers, what I do is chop it up into small pieces to toss in with pasta or over a salad. I feel this works better than trying to recreate the meal by rewarming.

More Chicken Dinner Ideas

Chicken Parmesan

Crispy breaded chicken topped with tomato sauce and melty cheese.

Course Main Course

Cuisine American, Italian

Keyword chicken, chicken parmesan

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 382kcal

Author Emma Chapman

Ingredients

2 chicken breasts
salt and pepper
½ cup all-purpose flour
½ cup milk
½ cup Italian bread crumbs
1 cup canola or vegetable oil
2 cups tomato sauce
½ cup Parmesan cheese
½ cup Mozzarella cheese
basil

Instructions

First, cut the chicken breasts in half, lengthwise.
Generously season each side of the chicken cutlets with salt and pepper. Dip the pieces in flour, coating the outside.
Then dip in milk.
Then dip in Italian bread crumbs. I will use a shallow bowl, pie pan, or plates with a lip to do this in.
In a large saucepan or skillet, add enough oil to pan fry (about 1/2 inch or more). Over medium-high heat cook the breaded chicken for two minutes on each side.
Place the chicken in a lightly oiled baking dish or baking sheet and top with a little tomato sauce, grated Parmesan cheese and mozzarella.
Bake in the oven at 450°F for 10-12 minutes. The cheese should be melty and the chicken golden brown.
Top with fresh basil and serve with garlic bread or over pasta.

Notes

For the breading, you can use two eggs whisked together instead of milk if you prefer. I think this makes the breading a little thicker, but it works well. Another option is buttermilk in place of the milk; this simply adds a bit more flavor and tanginess.

Bonus points – add Parmesan to the breading! Use the powdery kind and mix it in with the Italian bread crumbs.

To check your chicken is done, use a meat thermometer and check the thickest piece, it should reach 160°F.

Warm extra sauce to serve on the side – this keeps the chicken parmesan from getting soggy as it bakes.

I like fresh basil but you could also use fresh parsley, rosemary or thyme. Another addition for a little heat is to sprinkle on some red pepper flakes.

You can store any leftovers in an airtight container in the refrigerator for a couple days. I don’t think chicken parm makes the best leftovers IMO. So, if we do have leftovers, what I do is chop it up into small pieces to toss in with pasta or over a salad. I feel this works better than trying to recreate the meal by rewarming.

Nutrition

Pot Roast

Emma Chapman — Sat, 21 Dec 2024 14:35:00 +0000

Growing up, a slow cooker pot roast was one of those meals that often was served after church on Sundays, so a family lunch type of meal in my mind. I suspect part of this was how you could set the crock pot in the morning, before getting the kids ready and leaving for church and hours later the meal would be ready to serve. And I must admit, as a child I did not at all appreciate this simple, classic meal.

This pot roast recipe is simple and only requires a handful of ingredients. It’s inexpensive, as chuck roast is not a super pricey cut of beef. It’s easy to make, other than searing the meat you pretty much just throw everything in a slow cooker and press the button. But for me this traditional pot roast recipe is very nostalgic and comforting. Plus, it has great flavors and the tender meat can be easily shredded with a fork.

Related: If you love this classic pot roast recipe, next try our Mississippi Pot Roast.

Ingredients

Chuck roast
Oil – canola, vegetable or olive oil
Salt
Black pepper
Beef bouillon
Beef broth
Onion or shallots
Potatoes
Carrots

How to make Pot Roast

Set the chuck roast out for about 30 minutes, aiming for it to come to room temperature. Season both sides well with salt and pepper. In a large skillet, add a tablespoon of cooking oil. Over medium high heat, sear the roast on both sides.

In a slow cooker, sometimes called a crock pot, add the seared meat. Add the bouillon cubes, broth, diced onion, washed potatoes, and peeled and chopped carrots.

Cook on low for 8 hours, or on high for 4 hours.

Serve hot. This pot roast will be fork tender and will taste delicious! Feel free to drizzle the juices from the slow cooker over the roast and side vegetables.

Tips & Notes

If you have time to cook on low (for 8 hours), this is what I recommend. But the higher heat and shorter cook time will also work well in case you want this for lunch OR maybe forgot to turn the slow cooker on in the morning.
I usually use beef chuck roast for this recipe, but other cuts of meat of a similar size can work well too.
If you want even more flavor you can add a little soy sauce, Worcestershire sauce or liquid smoke. Or throw in some garlic powder and a few bay leaves.
If I make this for a holiday meal, I usually throw in some herbs like fresh thyme or fresh rosemary.
I pretty much stick to potatoes and carrots as the side vegetables that get cooked with this as that’s what my family did growing up. But, any root vegetable or hardy veggie can work well here, like garlic, turnips, parsnips, celery, yams or beets.
You can use the braising liquid from the slow cooker to make a gravy by whisking in a little butter and all-purpose flour over medium heat until thickened.

Side Dish Serving Suggestions

Pot Roast

Classic pot roast made with beef bouillon and broth.

Course Main Course

Cuisine American

Keyword pot roast

Prep Time 10

Cook Time 8

Total Time 8 10

Servings

Calories 623kcal

Author Emma Chapman

Equipment

slow cooker

Ingredients

2 pounds chuck roast
1 tablespoon canola oil
salt and pepper
3 cubes beef bouillon
1 cup beef broth
½ yellow onion
4 red potatoes
4 carrots

Instructions

Set the chuck roast out for about 30 minutes, aiming for it to come to room temperature. Season both sides well with salt and pepper.
In a large skillet, add a tablespoon of cooking oil. Over medium high heat, sear the roast on both sides.
In a slow cooker, sometimes called a crock pot, add the seared meat. Add the bouillon cubes, broth, diced onion, washed potatoes, and peeled and chopped carrots.
Cook on low for 8 hours, or on high for 4 hours.
Serve hot. This pot roast will be fork tender and will taste delicious! Feel free to drizzle the juices from the slow cooker over the roast and side vegetables.

Notes

If you have time to cook on low (for 8 hours), this is what I recommend. But the higher heat and shorter cook time will also work well in case you want this for lunch OR maybe forgot to turn the slow cooker on in the morning.

I usually use beef chuck roast for this recipe, but other cuts of meat of a similar size can work well too.

If you want even more flavor, you can add a little soy sauce, Worcestershire sauce or liquid smoke. Or throw in some garlic powder and a few bay leaves.

If I make this for a holiday meal, I usually throw in some herbs like fresh thyme or fresh rosemary.

I pretty much stick to potatoes and carrots as the side vegetables that get cooked with this as that’s what my family did growing up. But, any root vegetable or hardy veggie can work well here, like garlic, turnips, parsnips, celery, yams or beets.

You can use the braising liquid from the slow cooker to make a gravy by whisking in a little butter and all-purpose flour over medium heat until thickened.

Nutrition

Enchiladas

Emma Chapman — Thu, 05 Dec 2024 14:07:00 +0000

This easy beef enchiladas recipe is a go-to for weeknight dinners. I would say this is a Tex-Mex style recipe and not necessarily super authentic. But it is super easy to make and always a hit at our house.

I keep the filling simple without compromising flavor—seasoned ground beef with pinto beans, onions and garlic. Everything gets rolled up in tortillas and baked in enchilada sauce with cheese. I usually make my own sauce but you could certainly use a store-bought enchilada sauce to make this meal even faster.

Related: Next up, try our Verde Chicken Enchiladas, White Sauce Vegetable Enchiladas.

Ingredients

Enchilada Sauce
Oil
Onion
Garlic
Salt
Black Pepper
Ground Beef
Taco seasoning
Pinto Beans
Tortillas
Cheese

You may also want some toppings such as fresh cilantro, tomato, and avocado. Or some homemade salsa, salsa verde, guacamole or pico de gallo. You may also want your favorite hot sauce or sour cream for serving as well.

Directions

If you are making homemade red enchilada sauce, do this first.

Finely chop the onions and mince the garlic. In a skillet or nonstick pan, cook the onions in a little oil over medium heat until they begin to brown. Then add the garlic and season with salt and pepper. Cook another minute.

Add the ground beef to the pan and cook with the taco blend until no pink remains. Then stir in the (drained) beans. Stir in half of the cheese. It will melt and this will make the filling easier to use as you fill the tortillas.

In a 9×13 casserole pan, pour in 1/3 of the enchilada sauce. Then roll up the filling in the tortillas and place seam side down in the pan. Once you’ve rolled all the filling and filled the baking dish, pour the remaining sauce over the top. Then sprinkle on the cheese.

Bake in the oven at 350°F for 25-30 minutes. The edges should bubble and the cheese will be melty and golden brown.

Serve warm with any sides or salsa you like.

Tips & Substitutions

My family prefers flour tortillas most of the time, so that’s what I use when I make this. However, you could certainly use corn tortillas instead. If you do, I recommend warming them in the microwave before rolling the filling as this helps them to bend and not crack when you work with them. If you do get some cracks in your tortillas, never fear—sauce and cheese can cover and save you!
I mostly use pinto beans, but you can use others like black beans or ranch style beans.
I like a blend of sharp cheddar cheese and Colby cheese, but other cheese can work great like pepper jack or queso fresco.
I will sometimes make a slightly smaller pan of enchiladas with this recipe. This usually means I have some leftover filling. This goes great in tacos or nachos the next day.
Enchiladas make great leftovers! Simply cover the pan in aluminum foil or put the leftovers in an airtight container in the refrigerator for at least 3 days. Rewarm in the microwave or the oven.

More Great Recipes

Enchiladas

Tex-Mex-inspired enchiladas made with ground beef and beans.

Course Main Course

Cuisine American, Mexican

Keyword enchiladas

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 493kcal

Author Emma Chapman

Ingredients

2 cups enchilada sauce
2 teaspoons cooking oil
½ yellow onion
3 cloves garlic
1 pound ground beef
1-2 tablespoons taco seasoning
16 ounces pinto beans
10-12 tortillas
8 ounces cheese

Instructions

If you are making homemade enchilada sauce, do this first.
Finely chop the onions and mince the garlic. In a skillet or nonstick pan, cook the onions in a little oil until they begin to brown. Then add the garlic and season with salt and pepper. Cook another minute.
Add the ground beef to the pan and cook with the taco seasoning until no pink remains. Then stir in the (drained) beans. Stir in half of the cheese. It will melt and this will make the filling easier to use as you fill the tortillas.
In a 9×13 casserole pan, pour in 1/3 of the enchilada sauce. Then roll up the filling in the tortillas and place in the pan. Once you’ve rolled all the filling and filled the pan, pour the remaining sauce over the top. Then sprinkle on the cheese.
Bake in the oven at 350°F for 25-30 minutes. The edges should bubble and the cheese will be melted and golden brown.

Notes

You may also want some toppings such as cilantro, tomato, and avocado. Or some homemade salsa, guacamole or pico de gallo. You may also want your favorite hot sauce or sour cream for serving as well.

My family prefers flour tortillas most of the time, so that’s what I use when I make this. However, you could certainly use corn tortillas instead. If you do, I recommend warming them in the microwave before rolling the filling as this helps them to bend and not crack when you work with them. If you do get some cracks in your tortillas, never fear—sauce and cheese can cover and save you!

I mostly use pinto beans, but you can use others like black beans or ranch style beans.

I will sometimes make a slightly smaller pan of enchiladas with this recipe. This usually means I have some leftover filling. This goes great in tacos or nachos the next day.

Enchiladas make great leftovers! Simply cover the pan in aluminum foil or put the leftovers in an airtight container in the refrigerator for at least 3 days. Rewarm in the microwave or the oven.

Nutrition

Ratatouille

Emma Chapman — Tue, 03 Dec 2024 14:10:00 +0000

I will go ahead and be honest, I probably wouldn’t know what ratatouille was except for Remy’s inspired recipe from the Disney Pixar Ratatouille movie. A meatless dish that’s super colorful and, apparently, delicious? Sign me up! So, not long after seeing the movie (in 2007), I started researching recipes. I am not a French chef, but this homemade version is inspired by the traditional ratatouille recipe.

What is ratatouille? If you’ve seen the movie (and you should, it’s so cute!), then you know it’s described as a peasant’s stew made from summer vegetables. The vegetables really are the star of this dish, so if possible, late summer when most of these are in season is the best time to make this. However, it’s still delicious all year round and while I’ve most often made it as a main course, it could also be a great option for a lighter, vegetable side dish for a holiday meal. The colors are very Christmas-y after all.

Related: If you love the flavors of this, next try my Stuffed Bell Peppers, Bruschetta or Tomato Burrata.

Ingredients

Olive Oil
Yellow Onion
Garlic Cloves
Carrot
Salt
Black Pepper
Tomato Sauce
Eggplant
Zucchini
Yellow Squash – sometimes called summer squash
Tomatoes
Parsley

As you can see from the list of ingredients above, this recipe is naturally dairy-free, gluten-free, and vegan friendly. However, I like to serve it alongside toasted garlic bread made with butter, so that tends to ruin this.

Directions

First, we make the tomato stew base. Finely chop the onion and carrot, and mince the garlic. Cook the onion and carrot in olive oil over medium heat until soft and the onions are just beginning to brown. Add the garlic and generously season with salt and pepper. Cook for another minute. Then add the tomato sauce and simmer. Turn off the heat and set aside until you need it.

Next, chop up the eggplant, green zucchini, yellow squash and tomatoes. The goal here is to cut the pieces into half moon, or half coin shapes and for all the pieces to be relatively uniform in size. It’s OK if the tomato slices are a little thicker, as they will cook faster, but keep the eggplant and zucchini pieces on the thin side.

In an 8×8 square casserole pan, add the tomato stew. Then layer the sliced vegetable pieces over the top. You want the pieces to be at least half submerged in the stew.

Cover the pan in aluminum foil and bake in the oven at 375°F for 45 minutes. During the last 10 minutes of baking remove the foil.

Top with chopped parsley and serve warm.

Tips & More Information

You can chop vegetables by hand with a sharp knife or use a mandoline for keeping them uniform in thickness.
Since the veggies are the star of this recipe, aim for the most fresh and in season ones you can find—it really will make a difference.
If you want to add Parmesan cheese to the top of this, feel free!
Some other additions you could try would be a little fresh basil, fresh thyme leaves or other fresh herbs, red pepper flakes or Italian seasoning.
You can make this a day ahead by following the recipe up to the point of baking and instead cover the dish in aluminum foil and refrigerate until you are ready to bake.
I don’t think ratatouille makes great leftovers. This is just my opinion. But if you do have leftovers, here is what I recommend. Place everything in a blender and puree, you can leave it with some vegetable chunks or puree until smooth. You can store this in the fridge for at least 3 days. Rewarm in the microwave or on the stovetop and serve as soup.

More Soup & Stew Recipes

Vegetable Soup
French Onion Soup
Lasagna Soup
Butternut Squash Soup
Pumpkin Soup
Cream of Mushroom Soup
Stuffed Pepper Soup
Pea Soup – one of my favorites on our blog!
Tomato Soup

Frequently Asked Questions

Is ratatouille a main course or side dish?

Scalloped Potatoes

Emma Chapman — Tue, 19 Nov 2024 14:06:00 +0000

Dear Scalloped Potatoes, you’re great. I love your crispy edges and creamy, cheesy center. You feel fancy but you’re simple to make with very little prep. You might be my favorite potato side dish at the holiday dinner buffet. You’re a classic! Mashed potatoes are great but you’ve got so much more texture going and you taste like a sunrise made of cheddar. Consider this a love letter to you, scalloped potatoes, because it is.

Why is this casserole called scalloped potatoes? They say it’s from the Old English word “collop,” which means thinly sliced. The starting point for this dish is to thinly slice the potatoes into large coins. And while some will lovingly layer their potato slices perfectly in the pan, I tend to go with the chaotic toss and it turns out great every time, IMO.

Related: If you aren’t making this with Thanksgiving turkey or Easter ham, then you might want to learn how to cook steak, how to broil steak, baked chicken, air fryer chicken or air fryer steak. Plus 50+ Christmas Dinner Ideas!

Ingredients

Potatoes
Butter
Shallot
Garlic
All-purpose flour
Chicken stock – or vegetable stock
Milk
Salt
Black pepper
Cheddar cheese
Parmesan cheese
Chives, thyme or rosemary – or a combination of those

How to make Scalloped Potatoes

First, wash and then slice the potatoes into uniformly thin pieces. I don’t peel the potatoes, but you can if you like. I do recommend using a mandoline for slicing, it makes this task much quicker and ensures your slices will be uniform even if you don’t have the knife skills of a professional chef.

Next, make the sauce. Start by finely chopping the shallot and mincing the garlic. In a pot or saucepan over medium heat, melt the butter. Cook the onion for 2 minutes then add the garlic and cook another minute. Sprinkle the flour into the pot and stir; this will create a thick paste. Slowly stir in the stock, creating a thin gravy consistency. Then slowly stir in the milk. Season with salt and pepper.

Prepare a 9×13 casserole dish by spraying with nonstick cooking spray or greasing with a little butter. Layer in half of the thinly sliced potatoes. Cover with half of the cream sauce. Sprinkle on half the cheese (both cheeses). Then layer on the rest of the potatoes and pour the remaining sauce over these. Top with the remainder of the cheeses. Last, sprinkle on some fresh herbs—chives, thyme or rosemary or a combination.

Cover the dish in aluminum foil and bake in the oven at 400°F for 30 minutes. Remove the foil and bake for an additional 30 minutes.

Tips & Substitutions

I recommend yellow potatoes or Yukon gold potatoes for this recipe. Russet potatoes (also called baking potatoes) and other varieties can also work, but I like the soft, buttery texture of yellow and Yukon gold.
While I do recommend a mandoline (this one comes with different blades and a glove!), you certainly can cut the potatoes by hand with a good quality knife. If you do, try to keep the slices as uniform in thickness as you can so they will all bake to the same tenderness. You don’t want some thick pieces that end up feeling undercooked.
You can substitute the shallot for 1/3 of a yellow or white onion.
I like cheddar cheese and Parmesan, but you could substitute other cheeses like gruyere or pepper jack if you want.
If you want to make this scalloped potato recipe ahead, simply follow the recipe up to the point of baking (so do the layers and cover in aluminum foil) then refrigerate until you are ready to bake. You can make this at least a day or two ahead of time if you need.
Save any leftovers in an airtight container in the refrigerator for at least 3 days. Rewarm in the microwave. I especially love these rewarmed the day after a holiday and a fried egg added on top for breakfast.

More Casserole Recipes

Broccoli Casserole
Green Bean Casserole
Tater Tot Casserole
Best Baked Macaroni and Cheese
Funeral Potatoes
Corn Casserole
Chicken and Rice Casserole
Best Stuffing Recipe
Cauliflower Au Gratin
Jello Salad – also called Strawberry Pretzel Salad
Sweet Potato Casserole

Scalloped Potatoes

A creamy, cheesy casserole made with sliced potatoes.

Course Side Dish

Cuisine American

Keyword potatoes

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 278kcal

Author Emma Chapman

Ingredients

4 pounds yellow potatoes
¼ cup butter
4 cloves garlic
¼ cup all-purpose flour
1 ½ cups chicken stock
1 cup milk
2 cups shredded cheddar cheese
½ cup Parmesan cheese
salt and pepper
2 tablespoons chives, thyme or rosemary or a combination of these

Instructions

First, wash and then slice the potatoes into uniformly thin pieces.
Next, make the sauce. Start by finely chopping the shallot and mincing the garlic.
In a pot or saucepan over medium heat, melt the butter. Cook the onion for 2 minutes then add the garlic and cook another minute.
Sprinkle the flour into the pot and stir; this will create a thick paste.
Slowly stir in the stock, creating a thin gravy consistency. Then slowly stir in the milk. Season with salt and pepper.
Prepare a 9×13 casserole pan by spraying with nonstick cooking spray or greasing with a little butter.
Layer in half of the potato slices. Cover with half of the sauce. Sprinkle on half the cheese (both cheeses). Then layer on the rest of the potatoes and pour the remaining sauce over these. Top with the remainder of the cheeses. Last, sprinkle on some fresh herbs—chives, thyme or rosemary or a combination.
Cover the dish in aluminum foil and bake at 400°F for 30 minutes.
Remove the foil and bake for an additional 30 minutes.

Notes

I recommend yellow potatoes or Yukon gold potatoes for this recipe. Russet potatoes (also called baking potatoes) and other varieties can also work, but I like the soft, buttery texture of yellow and Yukon gold.

While I do recommend a mandoline, you certainly can cut the potatoes by hand with a good quality knife. If you do, try to keep the slices as uniform in thickness as you can so they will all bake to the same tenderness. You don’t want some thick pieces that end up feeling undercooked.

You can substitute the shallot for 1/3 of a yellow or white onion.

If you want to make these scalloped potatoes ahead, simply follow the recipe up to the point of baking (so do the layers and cover in aluminum foil) then refrigerate until you are ready to bake. You can make this at least a day or two ahead of time if you need.

Save any leftovers in an airtight container in the refrigerator for at least 3 days. Rewarm in the microwave. I especially love these rewarmed the day after a holiday and a fried egg added on top for breakfast.

Nutrition

Corn Casserole

Emma Chapman — Sat, 16 Nov 2024 14:00:00 +0000

It’s corn! This easy corn casserole recipe is a staple side dish at any Thanksgiving or Christmas dinner. This also is a great side dish for chili—the ultimate winter comfort food!

As the title suggests, it’s incredibly easy to make, requires very little prep time and there are so many ways to customize this simple recipe with other add-in ingredients or flavors that your family may love.

Corn casserole is the texture of a savory bread pudding or spoon bread, since it’s made with Jiffy corn muffin mix, creamed corn, and just a few other ingredients.

The final dish is spongy, comforting, and delicious. I think of this Jiffy corn casserole recipe as a cousin or alternative to stuffing; although you certainly should serve both if your heart tells you to.

Related: Next up, try Broccoli Casserole, Green Bean Casserole or Slow Cooker Mashed Potatoes.

Corn Casserole Ingredients:

Canned sweet corn (whole kernel corn)
Creamed corn (no salt added)
One box of Jiffy corn muffin mix
Sour cream (or Greek yogurt)
Butter (unsalted)
Cheddar cheese
Scallions or chives

How to Make Corn Casserole:

Corn casserole is as easy as dump cake. You simply combine most of the ingredients in a casserole dish, bake, and then top with cheese (and bake) until golden brown and melted. That’s basically it! For a more rustic presentation, you could mix and bake this in a large cast iron skillet.

If your oven is occupied because you’re baking lots of other things for a big meal, you can also make this in a large crockpot. Simply cook on high for 2 1/2 hours or low for 4 hours.

Tips for Making:

I prefer to use “no salt added” canned corns and unsalted butter so I can then control how much salt I add to this dish. If you don’t use these, be sure to omit any added salt (as the recipe card indicates) before baking. You can always add more before eating, but once a dish becomes too salty it’s hard to come back.
You can substitute sour cream or Greek yogurt if you like.
This corn casserole is delicious with or without the cheese on top. It’s optional! I like this with cheese, but if you are wanting a corn casserole that is more like a soft stuffing, then omit the cheese.
Other ingredients you could add: cooked bacon bits, garlic, other herbs like rosemary or thyme, black pepper, or even things like crushed up potato chips.
You can store leftovers covered in foil or an airtight container in the refrigerator for at least 3 days. Rewarm in the microwave.

Serving Suggestions:

Corn casserole makes a great Thanksgiving side dish, just like:

FAQ

Frequently Asked Questions

Can I make corn casserole ahead?

Copycat Recipes

Elsie Larson — Thu, 14 Nov 2024 14:00:00 +0000

Today, we’re sharing our best copycat recipes. We LOVE recreating recipes at home like our Chick-fil-A sauce recipe and homemade Butterbeer. We’ve made the Hailey Bieber Erewhon Smoothie and the Starbucks Medicine Ball. Learn to make these popular recipes at home.

Chick-fil-A Sauce Recipe

Learn to make a copycat version of the famous Chick-fil-A sauce at home.

Get the Recipe

Wendy’s Frosty Recipe

Make your own Wendy’s Frosty using just three ingredients: chocolate milk, whipped topping and sweetened condensed milk.

Get the Recipe

Hailey Bieber Smoothie

Learn to make the Hailey Bieber Strawberry Skin Glaze Smoothie from Erewhon. A classic strawberry smoothie with extra skin boosting benefits.

Get the Recipe

Starbucks Egg White Bites

Try our simple recipe for baked egg white bites with variation ideas.

Get the Recipe

Starbucks Medicine Ball

Make this delicious herbal tea drink that can soothe a sore throat. Perfect for winter.

Get the Recipe

Cherry Limeade Recipe

Learn to make a homemade version of the Cherry Limeade from Sonic.

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Butterbeer Recipe

Learn to make Harry Potter Butterbeer at home.

Get the Recipe

Pumpkin Juice

Learn to make Pumpkin Juice from Harry Potter at home. It tastes like a pumpkin spice apple cider.

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Blooming Onion Recipe

Learn to make the popular Blooming Onion at home.

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Strawberry Acai Refresher

Learn to make the Strawberry Acai Refresher from Starbucks at home!

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Orange Julius Recipe

A copycat recipe that tastes just like the iconic Orange Julius.

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Mango Dragon Fruit Refresher

Learn to make the Starbucks Dragon Fruit Mango Refresher at home.

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Paradise Drink

Learn to make the Paradise Drink from Starbucks at home with this easy to make recipe.

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Pink Drink

Learn to make the famous Starbucks Pink Drink at home.

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Iced Mocha

Learn to make the iced version of a classic mocha.

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Apple Crisp Macchiato

Another tasty Starbucks copycat recipe.

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Gingerbread Latte

If you love to order a Gingerbread Latte, try this tasty at home recipe.

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Peppermint Mocha

Learn to make the Starbucks Peppermint Mocha at home.

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Eggnog Latte

A rich and creamy latte made with eggnog. Starbucks discontinued their Eggnog Latte, so now you can make it at home.

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More Recipes to Try

Smashburger Recipe

Emma Chapman — Sat, 09 Nov 2024 14:01:00 +0000

While Smashburger is a popular fast-casual restaurant, this is a homemade version! I like to make smashburgers at home because it’s a super fast cooking method that produces a thin patty with a crispy crust. You can go super thin if you like, which reminds me more of Steak n’ Shake, but I tend to make my copycat smashburgers a little thicker. This cooking method is also just plain fun. So let’s smash some hamburgers!

The actual burger patty is pretty simple with just a handful of ingredients but full of flavor. This is an easy weeknight meal that can come together in around 30 minutes. Plus, you can customize this smashburger recipe to however you like your burgers—I tend to do a cheeseburger with a good amount of lettuce, mayo and BBQ sauce. You do you, but make sure you try these for your next burger night.

Related: Make your own Big Mac Sauce or Chick-fil-A Sauce to go with this burger recipe. And next up learn how to cook steak.

Ingredients

Ground Beef – 80/20*
Soy sauce
Worcestershire sauce
Garlic powder
Onion powder
Salt and black pepper
Oil – canola or vegetable or butter

You will also want ingredients to put the burgers together: hamburger buns, lettuce, tomato, onions, pickle, American cheese slices and any condiments you prefer like ketchup, mustard or BBQ sauce.

*This ratio, or ground chuck, works really well in this recipe. If you want to use a leaner kind of hamburger OR try another meat like ground turkey or ground chicken, this recipe will still work well, but the burger patties may be a little drier. The higher fat content produces a juicier burger.

How to make Smashburgers

In a mixing bowl, combine the ground meat, soy sauce, Worcestershire sauce, garlic powder and onion powder. Mix with your clean hands until just combined. You do not need to over mix this.

Form four to five balls of ground beef for the burger patties and place on a plate. Refrigerate for 15-30 minutes.

I like to use a large cast-iron pan for stovetop burgers. Get your cast-iron skillet really hot, almost smoking and add the cooking oil. Season the burger patties with salt and pepper on both sides. Then place them in the hot pan. Wait 30 seconds, then press the burgers flat with a burger press or a metal spatula. Continue to cook for another 1 minute and 30 seconds (around 2 minutes total), then flip the burgers. Press again and continue to cook for another 2 minutes.

Toast the hamburger buns and prepare your other toppings. Place the cooked burger on a toasted bun and top with your favorite vegetables and sauces.

Tips for Making

A burger press is a fun tool to use for these! But it’s not totally necessary as a sturdy spatula will work just fine too.
I aim for around 1/4 lb of hamburger per patty. This makes a medium thickness burger. If you are wanting a thinner burger patty, more like Steak ‘n Shake, then you will want to use less meat per burger.
If you are making cheeseburgers, I usually add the cheddar to the tops of the burgers just after flipping so the cheese has a little time to melt.
To avoid getting hot oil spatter on your hands or arms as you cook you can wear long sleeves and an ovenmit when using the burger press or spatula. Not everyone finds this necessary, but I pretty much always do this when I cook burgers or bacon on the stovetop.
If you want to check the burgers before removing from the pan you can cut one open to check for pink (uncooked) meat inside or use a meat thermometer. The internal temperature should reach 160°F, but keep in mind it may be slightly below this as the temperature will likely continue to rise after you remove them from the pan.

What to Serve with Burgers

Frequently Asked Questions

What makes a burger a smashburger?

How to Cook Steak

Emma Chapman — Tue, 05 Nov 2024 14:22:00 +0000

Knowing to how to cook steak for your own stay home steakhouse experience is an invaluable skill. While making steak at home might sound intimidating, it’s actually a really easy and quick dinner you can whip up with lots of different side dish options. You can cook steak—I promise!

In this post, I’m going to share how to cook steak at home on the stovetop. You don’t need any special equipment, but I do recommend a cast iron skillet and reliable spatula or tongs.

Related: Next up, learn how to cook steak in the oven, aka how to broil steak. And how to make air fryer steak.

Seasoning Options
How to Cook Steak
Types of Steak
What to Serve with Steak
Temperatures of Doneness
How to Store & Leftover Ideas

Seasoning Options

Salt – sea salt, Himalayan pink salt, Celtic salt or table salt is OK too
Black pepper
Seasoning mix – I use one called “Pappy’s” that we like on all sorts of meats, but any seasoning mix you like can work well. This is a personal preference and if you aren’t sure just stick with salt and pepper
Butter – or garlic butter/other savory compound butters
Garlic
Thyme – or other fresh herbs like rosemary

How to Cook Steak

First, set the meat out so it comes to room temperate. I usually set it out on the counter about 30 minutes before I’m ready to cook.

Pat the steak dry on both sides and then generously season both sides with salt, pepper and any other seasoning mix you might be using.

Get your skillet very hot. Add a few teaspoons of cooking oil, I usually use something plain like canola oil or vegetable oil. Add the meat to the pan and let it sear and continue to cook for 2 minutes. Then flip the meat over in the pan and let it continue to cook for another 2 minutes. During this time add a tablespoon of butter, a clove of garlic, and the thyme (or other fresh herbs) to the pan. As soon as the butter melts spoon it over the meat as it cooks.

Check the internal temperature of the steak for the doneness level you are looking for. Keep in mind the temperature will continue to rise a little even after you remove it from the pan.

Once done remove to aluminum foil and cover. Allow the steak to rest for 5-8 minutes. This really is critical, don’t immediately cut into the cooked steak.

Types of Steak

Sometimes this is also called cuts of steak.

Ribeye: Known for its marbling and rich flavor.
T-bone: A combination of the tenderloin and strip steak, with a T-shaped bone in the center.
Porterhouse: Similar to the T-bone but with a larger portion of tenderloin.
Filet Mignon: A tender cut from the tenderloin, very lean with a buttery texture. This also tends to be a thicker cut so good for those who prefer their steak less done.
New York Strip: Known for its balance of tenderness and flavor, typically well-marbled.
Sirloin: A versatile cut that’s flavorful but less tender than premium cuts.
Flank Steak: A lean, fibrous cut often marinated and grilled or sliced for fajitas.
Skirt Steak: A flavorful cut from the diaphragm, great for grilling and stir-frying.
Flat Iron: A well-marbled cut from the shoulder, known for its tenderness and flavor.
Chuck Eye: A budget-friendly cut that’s flavorful and tender, often used for grilling.
Hanger Steak: Known for its rich flavor, often used in bistro-style dishes.
Brisket: Typically slow-cooked or smoked, known for its rich flavor.
Tri-Tip: A triangular cut from the bottom sirloin, popular for roasting and grilling.

At our house, I will usually use this method of cooking steak for Ribeye, T-bone and Filet. Those are the types I most commonly buy unless I am making something else like pot roast, stew or fajitas.

When shopping at a meat counter, if you are unsure what type you need, just describe what you are making or the cooking method you plan. And let’s say you know you want a filet, if they ask you which one you want (like you are looking at a display counter and there are multiple to choose from) if you feel unsure ask them which one(s) they would buy.

What to Serve with Steak

We will usually serve this with a vegetable side dish and maybe a carbohydrate too (like rice, noodles, or potatoes).

Frequently Asked Questions

Why do you want steak to be at room temperature before cooking?

Best Stuffing Recipe

Emma Chapman — Thu, 31 Oct 2024 13:14:00 +0000

This is my all-time favorite stuffing recipe. It’s a classic with pretty basic ingredients and it’s chock full of fresh herbs which not only give this recipe tons of flavor, it makes your whole kitchen smell like Thanksgiving or Christmas too.

This homemade stuffing recipe is one of my favorite side dishes, alongside mashed potatoes. It may be a regional thing but I know some people call this dressing. However, I’ve always called it stuffing as you can also use this recipe to stuff a turkey with. Whatever you call it, this is essentially a savory bread pudding and I am here for it!

Related: Need more side dishes? Try our Green Bean Casserole, Broccoli Casserole, Corn Casserole, the Best Baked Macaroni and Cheese, or Jello Salad. And if you have leftover herbs from this recipe, try this Thanksgiving Stove Simmer.

Ingredients

Bread – stale bread is great! Any kind: sourdough bread, Italian, cornbread, white sandwich, etc.
Butter
Shallots
Garlic
Celery
Sage
Parsley
Rosemary
Thyme
Chicken broth or stock
Eggs
Salt and black pepper

How to make stuffing casserole

Cube the bread the night before into bread cubes. I like to leave it in a bag, loosely sealed, so it dries out some. It doesn’t have to be completely dry or stale, but fresh soft bread isn’t as good for this recipe.

Chop up the shallots and celery. Mince the garlic. Chop up the fresh herbs.

In a large skillet, melt the butter over medium heat until melted. Then stir in the shallots, garlic and celery. Cook for 2-3 minutes. Then stir in most of the fresh herbs, reserving around 1/3 of them to top the stuffing with before baking.

Stir together the chicken stock and eggs until well combined.

In a large bowl, or two if needed, add the breadcrumbs, cooked shallot mixture, and the chicken stock mixture. Stir until everything is well coated and combined. Season well with salt and pepper.

Butter a 9×13 baking dish, or coat in nonstick cooking spray. Add the stuffing mixture to the pan. Top with the remaining herbs. Cover in aluminum foil.

Bake in the oven at 350°F (177°C) for 20 minutes, then remove the foil and continue to bake for another 25-28 minutes. The total bake time will be 45-48 minutes. The stuffing should look golden brown along the edges when done.

Tips & Substitutions

You can substitute the shallots for a yellow onion or white onion if needed.
Another great addition to this classic stuffing recipe is some cooked sausage. YUM!
I like to buy the day-old bread that’s on sale at the grocery store for this, if I don’t have leftover bread to use. Also, you can save random bits in a bag in the freezer leading up to making this recipe.
If you want to make this ahead, simply follow this recipe until the point of baking. Instead, store it in the refrigerator until you are ready to bake.
You can use this recipe to stuff a Thanksgiving turkey, but keep in mind depending on the size of bird this may make too much stuffing to all fit inside the cavity. You may have enough to cook this stuffing in an 8×8 size pan in addition to stuffing the turkey. But, again, it depends on the size of bird you are preparing.
Use the leftovers in other recipes like a Thanksgiving sandwich, burger or wrap.

Serving Suggestions

To me, this is a Thanksgiving stuffing recipe and that’s usually when I make this each year. That being said, here are some main course recipes that would be delicious alongside this.