I am a big fan of custard generally. And eggnog is essentially a spiced custard drink as it is made of mostly milk and egg yolks. This classic eggnog recipe is decadent and delicious and feels absolutely perfect for the holiday season.
Related: Need more festive drink recipes? Try Coquito, Butterbeer, Pumpkin Smoothie, Turmeric Latte, Peppermint Mocha, Gingerbread Latte and Medicine Ball Tea.
Ingredients
- Egg yolks
- Granulated white sugar
- Heavy cream
- Milk
- Vanilla extract
- Cinnamon stick
Directions
In a small mixing bowl, store the egg yolks, separating them from the whites. Set aside.
In a medium saucepan, add the sugar, cream, milk, nutmeg, vanilla extract and cinnamon stick. Whisk over low/medium heat until very warm and the sugar has fully dissolved.
Slowly stir 1/2 cup of the hot milk mixture in to the egg yolks at a time, stirring between each addition. The goal is to slowly warm the egg yolks because if they go from cold to hot too quickly they can curdle.
Once the mixing bowl with the milk and yolks feels very warm to the touch (on the outside of the bowl), whisk the mixture back into the pan. Heat until the liquid reaches 160°F (71°C).
Pour the eggnog through a fine mesh strainer to remove any sediments and the cinnamon stick. Store in the refrigerator.
Tips & Additions
- You can use an instant read thermometer or candy thermometer to check the liquid for reaching its food-safe temperature.
- If the egg yolks do curdle a little, it’s OK! While not ideal, the eggnog is not ruined. Once you strain the mixture before chilling, this will remove any curdled pieces.
- Feel free to add more nutmeg, cinnamon or other spices like cloves to this recipe! Pumpkin pie spice might be a nice addition.
- What about spiked eggnog?! You can add any liquor that goes well with cinnamon; so think bourbon, whiskey, brandy, rum or Kahlua. Add one shot (1.5 to 2 ounces) to a serving.
- To add some caffeine you can add 1 to 2 shots of espresso to serving of this and top with whipped cream!
More Great Recipes
Frequently Asked Questions
Is eggnog served hot or cold?
Eggnog is usually served chilled, unless added to a hot beverage like an eggnog latte.
Does eggnog contain alcohol?
Eggnog on its own does not contain alcohol. However, it’s very common for brandy, rum, or bourbon to be added to eggnog, so if you are at a party and unsure, ask the host.
Is eggnog still made from eggs?
Classic, homemade eggnog is made with egg yolks and many store-bought versions are made with pasteurized eggs as well. But you can find store-bought versions made without eggs.
How long does eggnog stay good in the refrigerator?
Homemade eggnog will keep in the refrigerator for at least 2-3 days after it’s made.
Homemade Eggnog
Equipment
- food thermometer
Ingredients
- 5 egg yolks
- ½ cup granulated white sugar
- 1 cup heavy whipping cream
- 2 cups milk
- ½ teaspoon nutmeg
- ½ teaspoon vanilla extract
- 1 cinnamon stick
Instructions
- In a small mixing bowl, store the egg yolks, separating them from the whites. Set aside.
- In a medium sauce pan, add the sugar, cream, milk, nutmeg, vanilla extract and cinnamon stick.
- Whisk over low/medium heat until very warm and the sugar has fully dissolved.
- Slowly add 1/2 cup of the warm milk to the egg yolks at a time, stirring between each addition. The goal is to slowly warm the egg yolks because if they go from cold to hot too quickly they can curdle.
- Once the mixing bowl with the milk and yolks feels very warm to the touch (on the outside of the bowl), whisk the mixture back into the pan.
- Heat until the liquid reaches 160°F (71°C).
- Strain to remove any sediments and the cinnamon stick. Store in the refrigerator.
Notes
Nutrition
In this post, I’m sharing 40+ easy Thanksgiving side dishes, many of which can be made ahead. Time is of the essence when you’re planning and preparing a Thanksgiving meal. I hope this recipe roundup helps you plan your menu (and impresses your guests, too!).
Related: 15 Pumpkin Desserts to Bake this Fall
This roundup of Thanksgiving side dishes includes savory casseroles, salads (including the best Jello salad recipe) and unique dishes like stuffing meatballs.
Looking for more Thanksgiving ideas? Check out …
- Gratefulness Garland DIY
- Easy Apple Pie Bars
- 15 Easy Fall Decor DIYs (Budget-Friendly)
- Spiced Pumpkin Pie Martini
Green Bean Casserole with Fresh Green Beans
An easy green bean casserole with pepper jack cheese
Jello Salad
This is Emma’s great-aunt’s Jello salad recipe—it’s so nostalgic and delicious. It has a pretzel crust, cream cheese center, and a strawberry-cranberry Jello top.
Best Baked Macaroni and Cheese
Here’s one more macaroni and cheese recipe option that’s hard to resist. Baked macaroni and cheese. It’s a classic, delicious recipe topped with homemade breadcrumbs. Yum!
Best Stuffing Recipe
Corn Casserole
A savory bread pudding-like side dish.
Bruschetta
Learn to make authentic Italian bruschetta using ripe tomatoes, basil, parmesan cheese, garlic, olive oil and balsamic vinegar.
Sweet Potato Casserole
A sweet and savory side dish with brown sugar pecan topping OR toasted marshmallows.
7 Layer Salad
A decadent salad perfect for a holiday meal. If you’re in charge of bringing the salad, try this recipe!
Garlic Butter
The perfect compliment to homemade or store-bought bread rolls. This is a reader favorite!
Broccoli Casserole
A creamy, cheesy broccoli casserole with a Ritz cracker topping. Love this recipe!
Chanterelle Mushrooms
A delicious chanterelle mushroom risotto recipe using dried chanterelle mushrooms.
Funeral Potatoes
A creamy, cheesy comforting potato casserole with corn flake topping.
Stuffed Mushrooms
This can be an easy appetizer or side dish option for any holiday meal!
Slow Cooker Mashed Potatoes
Mashed potatoes … made easy. Throw everything in the crockpot on Thanksgiving morning, and you’ll have delicious mashed potatoes in no time.
Crab Cakes
Learn to make Maryland Crab Cakes using real lump crab and very little filler. These crab cakes are easy to make at home.
Stuffing Meatballs
If you love stuffing but want to make it a little different this year, you are going to love these stuffing meatballs. They’re juicy, delicious, and can be made the night before.
Funeral Potatoes
Creamy, cheesy comforting potato casserole with corn flake topping.
Creamy Kale, Brussels and Cranberry Salad
My favorite salad! Crunchy kale, Brussels sprouts, sliced almonds, and a bright burst of flavor from fresh cranberries.
Honey Butter
Honey butter takes me back to my childhood. I love the idea of creating a honey butter board to snack on with things like rolls, croissants, and crackers!
Garlic and Miso Green Beans
Green beans are a classic Thanksgiving side, but this recipe takes it up a notch with the addition of garlic, soy sauce, and miso paste.
Bacon and Bourbon Stuffing
This bacon and bourbon stuffing has been a popular recipe on our blog for years. Bacon, bourbon, bread … what’s not to love?
Macaroni Salad
A classic, creamy macaroni pasta salad recipe.
Easy Jalapeño Popper Dip
My all-time favorite hot dip for any gathering is this jalapeño popper dip. Everybody loves it and it’s incredibly easy to make.
Cocktail Sauce
Shrimp cocktail dipping sauce made from just five ingredients.
Caprese Skewers
Learn to make caprese skewers in just minutes using cherry tomatoes, mozzarella balls, fresh basil leaves and balsamic glaze.
Butternut Squash Soup
A creamy, silky soup recipe.
Easy Broccoli Salad
This broccoli salad has only three ingredients, plus a creamy dressing. But don’t let that fool you—it’s full of flavor and can be customized with all kinds of add-in ingredients.
All the Herbs Popovers
Did someone say popovers? If bread-making seems intimidating, this is the recipe for you. These popovers don’t require any yeast or rising time, and your guests will love them!
Homemade Pretzel Pizza Bites
Pretzel bites filled with pizza toppings.
Creamy Garlic Mac u0026 Cheese
This creamy garlic macaroni and cheese can be made a in a crockpot. That’s right—delicious, homemade mac and cheese without all the work. It also makes great leftovers (if your guests don’t eat all of it).
Parmesan Baked Brussels Sprouts
What’s a Thanksgiving side dish roundup without Brussels sprouts? I love this recipe because the sprouts are extra crispy, and the addition of parmesan and lemon juice is so good.
Duchess Sweet Potato Casserole
This duchess sweet potato casserole is equally pretty and mouthwatering. It’s rich, creamy and a little savory with the addition of bacon.
Overnight Pumpkin Butter
An easy recipe for making pumpkin butter from scratch in a crockpot overnight.
Tuna Casserole
Learn to make a classic tuna casserole.
Cauliflower Au Gratin
If you love potatoes au gratin, you have to try this version made with cauliflower. The basic premise is vegetables dressed up in butter, milk, and most importantly … cheese.
Easy Gluten-Free Bread
If you or your guests are gluten-sensitive, this easy gluten-free bread will satisfy any bread cravings you have.
Pumpkin Pasties
Learn to make pumpkin pasties inspired by Harry Potter using pie crust, pumpkin puree, honey, vanilla, spices and egg wash.
Creamy Kale Harvest Salad
There are plenty of fall-time flavors in this kale salad, like pecans, apples, and dried cranberries. And the homemade avocado dressing is incredible!
Lentil Meatballs with Cranberry Sauce
If you’re hosting a vegan Thanksgiving or prefer a meatless option, you won’t be disappointed with these lentil meatballs topped with homemade cranberry sauce.
Sweet Potato Pie
Portobello Mushrooms
How to make portobello mushroom steaks with just 5-6 basic ingredients.
More Thanksgiving Recipes
- Cocktail Ideas – Gluhwein, Apple Pie Shot, Oatmeal Cookie Shot
- Drinks (nonalcoholic) – Wassail, Pumpkin Juice, Dirty Chai
- Dessert Ideas – Pumpkin Pie, Apple Pie, Pumpkin Bread, Pumpkin Cheesecake
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
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
Nutrition
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:
- Sweet Potato Casserole
- Tater Tot Casserole
- Funeral Potoates
- Stuffing Topped Baked Macaroni & Cheese
- Cranberry Apple Stuffing
- Green Bean Casserole
- Duchess Sweet Potato Casserole
- Cauliflower Au Gratin
FAQ
Frequently Asked Questions
Can I make corn casserole ahead?
Yes. Simply follow the recipe directions up to the point of baking. Then you can refrigerate the casserole until you are ready to bake, and top it with cheese during the last 5-8 minutes of baking.
Can I make corn casserole in the crockpot?
Yes. Instead of baking this recipe you can cook in a large crockpot for 2 1/2 hours on high or 4 hours on low. Top with cheese during the last 15-20 minutes so it melts over the top.
Do corn casserole leftovers needs to be refrigerated?
Yes. It’s best to cover and refrigerate any leftovers. You can rewarm in the oven or microwave as needed.
Can I freeze corn casserole?
While I feel certain you can, I would not necessarily recommend making this so far ahead that you need to freeze it. It comes together really quickly and can be made a day ahead of time (and stored in the refrigerator) if you need a make ahead option.
P.S. Looking for more ideas? Check out 25+ Easy Thanksgiving Side Dishes!
Easy Corn Casserole
Equipment
- 9×13 baking dish
Ingredients
- 1 can whole corn kernels drained
- 1 can creamed corn
- 1 Jiffy corn muffin mix
- 8 ounces sour cream
- ½ cup butter melted
- 2 tablespoons green onions
- ⅛ teaspoon cayenne
- salt and pepper
Instructions
- Drain the whole corn kernels, melt the butter, and finely chop the green onion to prep.
- In a large mixing bowl, combine the corn, cream corn, jiffy mix, sour cream, melted butter, and half the green onions (1 tablespoon).
- Season with cayenne and generous sprinkle of salt and pepper. Stir to combine.
- Spoon into a 9×13 baking dish that has been lightly coated in butter or sprayed with nonstick spray.
- Bake at 350°F for 35 minutes.
- Top with the shredded cheddar cheese. Then bake for another 5-8 minutes until the cheese is completely melted and starting to bubble.
- Remove from oven and top with remaining green onions. Serve warm.
Notes
- 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 before baking.
Nutrition
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.
Frequently Asked Questions
Can I make stuffing casserole ahead of time?
Yes. Simply follow this recipe up to the point of baking. Then instead of popping it in the oven, cover in foil and refrigerate for a day or two until you are ready to bake.
Can I freeze stuffing?
Yes, stuffing freezes well. Simply store it in an airtight container and it should keep in the freezer for a month or more. Rewarm in the oven or microwave.
What can I do with leftover Thanksgiving stuffing?
Add to a turkey sandwich or serve warm with a fried egg for breakfast. Thanksgiving leftovers are so good and one of my favorite parts of the holiday!
Best Stuffing Recipe
Equipment
- 1 9×13 casserole dish
Ingredients
- 22 ounces stale bread
- 1 cup butter
- 4 shallots
- 5 cloves garlic
- 1 ½ cups celery
- 2 tablespoons sage
- 2 tablespoons parsley
- 2 tablespoons rosemary
- 2 tablespoons thyme
- 2 cups chicken stock
- 2 eggs
- salt and pepper
Instructions
- Cube the bread the night before you make this. 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 sauce pan, heat 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 mixing 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 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.
Notes
Nutrition
This is a from scratch version, meaning we’ll use fresh green beans and mushrooms instead of anything canned. But it’s still a classic. We also created a Thanksgiving Guide to help you plan out your entire Thanksgiving if you’re hosting!
Related: 20 Easy Thanksgiving Side Dishes, Air Fryer Green Beans and Roasted Green Beans.
I’ve left the original photo that showcases how to make this recipe in ramekins, but I’ve added some updated photos as well.
This gave me an excuse to make this recipe again, which my husband and I ate with some baked chicken one random Tuesday night. And it felt like a mini holiday even though no turkey was involved.
For a long time, I didn’t like green bean casserole. To me, it was usually too mushy in texture. I also thought it was sort of a weird pairing: green beans with creamy soup (if you make it with condensed cream of mushroom soup, that is).
But the first time I ever made it, I used fresh green beans—and my opinion changed. Forever.
Ingredients
- Green beans
- Mushrooms
- Onion
- Olive oil
- Butter
- All-purpose flour
- Milk
- Chicken stock
- Pepper jack cheese
- Salt and pepper
- French fried onions
I like button mushrooms, but cremini mushrooms would be great too. You may also want to add minced garlic or a few fresh herbs like rosemary or thyme. You can use cheddar cheese instead of pepper check. And while I feel the onion topping is a must, if you need to substitute try Panko breadcrumbs for a crispy topping.
Directions
Remove the ends of the green beans and chop into 1-inch pieces.
Bring a pot of salted water to a boil and cook the green beans until just tender. Drain from the water and allow to cool (keep in mind they will continue to cook a little more). If they are already as soft as you prefer, you can add them to an ice water bath to stop the cooking process.
In a small pot, cook the chopped mushrooms and onions in the olive oil over medium heat until the onions have softened. Set aside.
In a skillet, melt the butter. Add the flour and whisk to combine. Allow this to cook/bubble for 2 minutes.
Now, add the milk and stock. Stir to combine. Add in the cheese. Season with a little salt and pepper if needed. Then add in the green beans, onion/mushroom mixture and stir so every bean is coated. Then stir in half the crispy fried onions.
Pour this green bean mixture into ramekins or your square baking dish. Bake at 350°F for 28-30 minutes. Sprinkle on the remaining French fried onions during the last 5-8 minutes of cooking. They will quickly become golden brown and crunchy.
This green bean casserole is made with pepper jack cheese. This adds a little more creaminess to the sauce, along with some spice. I love it paired with the crunch of French fried onions.
More Casserole Recipes
- Broccoli 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
You can make this ahead of time by following the recipe below up until you bake it in the oven. Stop there, cover, and then refrigerate the casserole until you are getting ready for your meal.
Then, bake and top the casserole with the extra French fried onions (at the end of the bake time).
I also think this casserole makes great leftovers the next day. Simply store in an airtight container in the refrigerator and warm it up in the microwave. But that’s probably one of my favorite parts of Thanksgiving—the leftovers the next day!
If you make this green bean casserole recipe, let us know what you think in the comments! Happy holidays, friends. xo. Emma
Pepper Jack Green Bean Casserole
Ingredients
- 2 pounds green beans fresh
- 1 cup mushrooms
- ½ onion yellow
- 1 tablespoon olive oil
- ½ cup butter
- 3 tablespoons flour all-purpose
- 1 ½ cups milk whole
- 2 cups stock chicken or vegetable
- 1 cup pepper jack cheese
- 1 package French fried onions
- salt and pepper to taste
Instructions
- Remove the ends of the green beans and chop into 1-inch pieces.
- Bring a pot of salted water to a boil and cook the green beans until just tender. Remove from water and allow to cool (keep in mind they will continue to cook a little more). If they are already as soft as you prefer, you can add them to an ice water bath to stop the cooking process.
- In a small pot, saute the chopped mushrooms and onions in the olive oil over medium heat until the onions have softened. Set aside.
- In a pot, melt the butter. Add the flour and whisk to combine. Allow this to cook/bubble for 2 minutes.
- Now, add the milk and broth. Stir to combine. Add in the cheese. Season with a little salt and pepper if needed.
- Now add in the green beans, onion/mushroom mixture and stir so every bean is coated. Then stir in half the French fried onions.
- Pour this mixture into ramekins or your square baking dish.
- Bake at 350°F for 28-30 minutes. Top with the remaining French fried onions during the last 5-8 minutes of cooking.
Nutrition
Related: Next up, try my sweet potato casserole or no-bake pumpkin pie.
Ingredients
- Sweet potatoes
- Mascarpone cheese
- Granulated white sugar
- Brown sugar
- Salt
- Eggs
- Milk
- Vanilla extract
- Butter
- Cinnamon
- Nutmeg
I often use store-bought pie crust, BUT if you want to make your own please try our favorite pie crust recipe.
In the recipe card below, I also share how to make the boozy homemade marshmallows you see pictured here.
How to Make Sweet Potato Pie
First, bake the sweet potatoes unless you are able to find canned sweet potatoes (for some reason, I never have much luck finding canned). Set out the mascarpone cheese so it can soften while you bake the potatoes.
In a stand mixer, beat the mascarpone cheese until creamy (the goal is to eliminate lumps in the final filling). Add the mashed sweet potatoes and beat until combined. Add the sugars and salt, and beat until combined. Add the eggs, half-milk, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and nutmeg, and beat until incorporated.
I used a store-bought pie crust this time. Simply follow the directions to pre-bake the crust slightly. Then add the filling to the crust.
Once you’ve poured the filling into the crust, bake at 350°F for 48-50 minutes, until the center is set but the pie may still have a slightly jiggle to it if you were to shake it. A little jiggle is OK, but you don’t want the pie to look like liquid (like it did before baking). Allow to cool before serving or storing.
More Reader Favorite Pie Recipes
- Apple Pie
- Vanilla Cream Pie
- Rhubarb Strawberry Pie
- Blueberry Pie
- Chocolate Pecan Pie
- Chicken Pot Pie
- Lemon Meringue Pie
- Pumpkin Swirl Slab Pie
- Peach Pie
- Coconut Chess Pie
- Strawberry Poppy Seed Pie
Tips for Success
- Really mash the sweet potatoes well before beginning to make the pie filling. You can use a food processor or immersion blender to puree them so no lumps remain.
- I like to whip the softened mascarpone before incorporating to get a silky smooth texture.
- If you notice the edges of your pie crust beginning to look burnt, wrap them in aluminum foil or use a pie shield as the pie finishes baking.
- You can store leftover sweet potato pie in an airtight container in the refrigerator for up to three days. If you topped with marshmallows, these will harden in the cold temperature, so you may want to rewarm in the microwave for 30 seconds before serving again. If you are using whipped cream, don’t add it until you’re ready to serve.
Sweet Potato Pie
Ingredients
For the pie:
- 8 ounces mascarpone cheese softened
- 2 cups sweet potatoes mashed
- ⅓ cup granulated white sugar
- ⅓ cup brown sugar
- ¼ teaspoon salt
- 2 eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- ¼ cup butter melted
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 pie crust
For the marshmallows:
- ½ cup water
- 1 ½ packets of gelatin 3 1/2 teaspoons
- ¾ cup granulated sugar
- ½ cup light corn syrup
- 1 teaspoon bourbon
- ½ teaspoon vanilla extract
- ¼ cup powdered sugar
Instructions
- First, bake the sweet potatoes unless you are able to find canned sweet potatoes. Set out the mascarpone cheese so it can soften while you bake the potatoes.
- In a stand mixer, beat the mascarpone cheese until creamy. Add the mashed sweet potatoes and beat until combined.
- Add the sugars and salt, and beat until combined. Add the eggs, half-milk, and melted butter, and beat until combined.
- Add the vanilla, cinnamon, and nutmeg, and beat until incorporated.
- If using a store-bought pie crust, simply follow the directions to pre-bake the crust slightly. Then add the filling to the crust.
- Once you’ve poured the filling into the crust, bake at 350°F for 48-50 minutes, until the center is set but the pie may still have a slightly jiggle to it if you were to shake it. A little jiggle is OK, but you don’t want the pie to look like liquid (like it did before baking).
- Allow to cool before serving or storing.
- Here’s how to make the boozy marshmallows.
- Spray a 8×8 pan with nonstick cooking spray and lightly dust with half of the powdered sugar (2 tablespoons). Set the rest aside.
- Set up your stand mixer with a whisk attachment. Pour 1/2 of the water and the gelatin into the bowl and allow that to sit for 10 minutes (don’t mix it). In the meantime, in a pot over high heat stir together the remaining 1/4 cup water, the sugar, the corn syrup, and salt. Attach your candy thermometer and allow mixture to reach 240 F. Remove from heat.
- Start your mixture on low and pour the hot sugar water into the mixer as it is running. Be careful! I always use my splash guard for this step. Once you’ve poured in all the sugar water, turn the mixer on high and beat until white and fluffy (7-10 minutes). You can add the bourbon and vanilla extract to the mixer as it’s running during the first few minutes.
- Then pour the marshmallow batter into your prepared dish, sprinkle with the remaining powdered sugar, cover and allow to set overnight.
- Go around the edge of the pan with a knife and plop the marshmallows out onto a cutting board. Cut with a pizza cutter or kitchen shears. You can store these in an airtight container or plastic bag.
- Once you are ready to serve your pie, top with the marshmallows and toast with a kitchen torch or for a few minutes under your kitchen broiler, just until the marshmallows look nice and toasty.
Notes
Nutrition
You can make this Glühwein recipe “mit Schuss” (which means with a shot) by pouring in a shot of rum or brandy to the drink right before serving. Because of the temperature and alcohol content, this spiced wine is a drink that’s intended to warm you from the inside out as the name translates to “glow wine.”
Related: How to Make Mulled Wine, Wassail, Red Wine Soaked Gummy Bears, Red Wine Marshmallows (for S’mores!), Hot Buttered Rum, Coquito
How is Glühwein different from regular mulled wine?
Served at Christmas markets across Germany and Austria, German Glühwein is a spiced hot wine meant to be sipped to warm the shoppers while they peruse the outdoor markets. You will find regional differences in the recipe across the countries, so the recipe will vary from place to place, but the ingredients are very similar to the types of things you would find in a classic mulled wine recipe, which also usually contain a red wine, spices, citrus notes, and hard alcohol added.
What is the best wine to use for Glühwein?
Since the drink is made up mostly of red wine, you’ll want to choose a dry variety that is something you would enjoy drinking on its own. A Cabernet Sauvignon, Chianti, or Pinot Noir are all good choices. You don’t need a super expensive bottle for this recipe, but go for something mid-range so you get a good quality wine.
Ingredients for Glühwein
Dry red wine: Choose your favorite mid-range dry red wine for this recipe. You don’t want the alcohol to cook out while you warm it, so make sure that your Glühwein doesn’t boil or bubble at any point.
Sugar: Depending on how sweet your wine is, you may want to add a little more granulated sugar to taste, so adjust your recipe to your particular bottle you choose. You can also use maple syrup or honey to taste.
Orange Juice and Peel: For this recipe, you’ll use the zesty peel and juice to add layers of orange flavor. You can also add orange slices to your pot or into the drink itself when serving.
Whole spices: Spices like cinnamon sticks, whole cloves, and star anise add warm spices to the Glühwein. You can also experiment with adding slices of fresh ginger, nutmeg, a vanilla bean, or cardamom pods to your brew.
Rum, bourbon, or brandy: While optional, it’s popular to add in a shot of rum, bourbon, or brandy (or amaretto) to the glass before pouring in the warmed wine mixture to make the drink more potent and really warm up the drinker on a cold night.
How to make Glühwein
Make your syrup base: Add your orange juice and sugar to a large saucepan over medium-high heat, bring the juice to a boil and stir until the sugar is completely dissolved.
Add your citrus and spices: Add your orange peel and then stir in your whole spices of cinnamon sticks, cloves, and star anise. Simmer on low for 1-3 minutes or until the mixture is thick and syrupy.
Pour in your wine: Pour your bottle of wine into the pot and let it cook at a very gentle low simmer for at least 20 minutes. You can cook your Glühwein up to 2 hours at this low heat to really let the flavors meld, but place a lid on the pot if cooking for longer than 20 minutes.
Pour and enjoy! When ready to serve, strain your Glühwein into your glasses and add a shot of brandy or rum if desired.
TIP: Be careful not to let your wine come to a boil or you will lose some of the alcohol content as it cooks—slow and low is the way to go!
How to make Glühwein in a crock pot:
To make Glühwein in a crock pot, simply add all your ingredients to it and cook on low for one hour. Give your wine a stir and set the crock pot to warm until you are ready to serve.
Can you make Glühwein ahead of time?
Yes! You can make your Glühwein ahead of time to prep it for a party or gathering by cooking according to the directions, letting it cool to room temperature, and then placing it in the fridge in an airtight container for up to 3 days until you’re ready to warm it on the stovetop before serving.
TIP: If you don’t have whole spices, you can also use 2 chai tea bags to steep in your simmering wine to add the warm spices of the chai tea to your mulled wine.
Frequently Asked Questions
What’s the difference between Glühwein and Glögg?
Glögg is the Swedish version of Glühwein that has a similar profile with red wine and spices, but raisins and almonds are added as well as a shot of vodka.
Can you make Glühwein with white wine?
While red wine Glühwein is the most popular, you can also make a white wine variant by using a dry white wine instead!
Looking for more holiday recipes? Try:
- Overnight Cinnamon Rolls
- Snowball Cookies
- Soft & Chewy Gingerbread Cookies
- Eggnog French Toast
- 50+ Christmas Cookies
Glühwein (German Mulled Wine)
Ingredients
- 1 bottle dry red wine 750 ml bottle
- zest or peel of a medium orange
- ¾ cup orange juice
- ¼ cup sugar
- 2 cinnamon sticks
- 6-8 whole cloves
- 2 star anise
- shots of brandy, bourbon, or rum optional
Instructions
- Make your syrup base: Add your orange juice and sugar to a large saucepan to a boil and stir until the sugar is completely dissolved.
- Add your citrus and spices: Add your orange peel and then stir in your whole spices of cinnamon sticks, cloves, and star anise. Simmer on low for 1-3 minutes or until the mixture is thick and syrupy.
- Pour in your wine: Pour your bottle of wine into the pot and let it cook at a very gentle low simmer for at least 20 minutes. You can cook your Glühwein up to 2 hours at this low heat to really let the flavors meld, but place a lid on the pot if cooking for longer than 20 minutes.
- Pour and enjoy! When ready to serve, strain your Glühwein into your glasses and add a shot of brandy, bourbon, or rum if desired.
Nutrition
This may be a regional thing but you could also call this a tater tot hotdish. It has all the necessary elements—potatoes, meat, and can of condensed soup. In the Midwest where I live, we call it a casserole. Layers of meat, cheese and crispy tater tots create an affordable, filling meal—you’ll love this easy recipe!
Related: Biscuits and Gravy Casserole, Breakfast Casserole, Corn Casserole, Tuna Casserole and 100+ Comfort Food Recipes.
Ingredients
- Ground Beef – We used a lean ground beef. You may also swap it for sausage or turkey sausage if you want to lean into the breakfast vibe.
- Garlic – Minced garlic.
- Cream of Mushroom Soup – Or cream of chicken soup.
- Cheddar Cheese – For a melty, cheesy layer.
- Tater Tots – Frozen tater tots work just fine for this recipe.
- Chives or other Fresh Herbs – As garnish.
This tater tot casserole is essentially five basic ingredients, but I’ll share a few ways I spice it up so it’s more flavorful or seasonal. You’ll bake this all in a casserole dish.
Directions
Mince the garlic. In a large skillet or pan over medium-high heat, brown the ground beef with the garlic until cooked (no pink remains). The meat can be slightly undercooked at this stage, so don’t overcook it, as it will bake in the oven for another 35 minutes.
Remove the pan from the heat and stir in the can of soup and season with a little salt and pepper.
Now assemble the casserole. Lightly grease a 9×13 casserole dish. Add the meat mixture. Then sprinkle on the grated cheese. Then add a layer of tater tots to the top (frozen).
Bake at 350°F (177°C) for 35-40 minutes. The tater tots should look golden brown and crispy and the mixture below will be bubbling. Top with chives or other fresh herbs and serve warm.
Tips for Making
- Sometimes, I add more seasoning to the meat as I brown it, just for added flavor. Some good additions include: chili powder, cayenne, Italian seasoning, black pepper, onion powder or other spices you may love.
- If you want to reduce the amount of fat in this casserole, you could swap the ground beef for a ground turkey or ground chicken. You can also use ground pork if you like.
- I like to top this tater tot casserole with some green onions or chives, but you could use other fresh herbs like cilantro or for a holiday rosemary or thyme.
More Casserole Recipes:
- Broccoli Casserole
- Corn Casserole
- Green Bean Casserole – with fresh green beans
- Chicken and Rice Casserole
- Loveless Cafe Hashbrown Casserole
- Best Baked Macaroni and Cheese
- Duchess Sweet Potato Casserole
- Stuffing Topped Macaroni and Cheese
- Cauliflower Au Gratin
- Overnight No-Boil Lasagna
Tater Tot Casserole
Equipment
- 1 9×13 baking dish casserole dish
Ingredients
- 1 pound ground beef
- 5 cloves garlic
- 1 can cream of mushroom soup
- 2 cups cheddar cheese
- 25 ounces frozen tater tots
- 2 tablespoons chives or green onions optional
- salt and pepper
Instructions
- Mince the garlic.
- In a pan over medium heat, brown the ground beef with the garlic until cooked (no pink remains). The meat can be slightly undercooked at this stage, so don’t overcook it, as it will bake in the oven for another 35 minutes.
- Remove the pan from the heat and stir in the can of soup and season with a little salt and pepper.
- Now assemble the casserole. Lightly grease a 9×13 pan. Add the meat mixture. Then sprinkle on the grated cheese. Then add the tater tots (frozen).
- Bake at 350°F (177°C) for 35-40 minutes. The tater tots should look golden brown and crispy and the mixture below will be bubbling.
- Top with chives or other fresh herbs and serve warm.
Notes
Nutrition
This recipe delivers perfect dough for cutout shapes (similar to sugar cookies) with all the cinnamon and spice flavor you love from gingerbread.
Gingerbread cookies are my husband’s favorite cookie, and I make this recipe multiple times each holiday season. I hope you enjoy it as much as we do!
Related recipes: Snowball Cookies, Pinwheel Cookies, Peanut Butter Blossoms.
Gingerbread Cookie Ingredients:
- 1 cup (2 sticks) salted butter, room temperature
- 1 cup granulated white sugar
- 1 egg
- 2 tablespoons white vinegar
- 1 cup dark molasses
- 5 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cloves
How to Make Gingerbread Cookies:
- Mix the flour, baking soda, salt and all spices. Set mixture aside.
- In your stand mixer bowl, combine butter and sugar and beat until mixture is fully combined—about 3 minutes. Scrape down sides if needed.
- Slowly add the molasses, egg and vinegar until fully combined. It’s normal for the mixture to appear curdled.
- Add the flour mixture slowly, scraping sides as needed. Be sure the bottom and top of your bowl are both fully combined. If the dough is crumbly, it is not fully mixed.
- Divide the dough into 3-5 flattened balls and cover in plastic wrap.
- Chill the dough for at least 30 minutes before rolling. Chilling is an essential step to create cutout shapes with nice edges. If you skip this step, your cookies may lose some shape while baking.
- Preheat oven to 350 degrees.
- Roll dough using as small amount of flour as necessary. I use parchment paper to roll if my dough is sticky at all. Dough should be about half an inch thick for a nice, soft cookie.
- Place cutout shapes on a parchment lined baking sheet. Gather and re-roll shapes as needed. You do not need to chill your dough again unless it becomes very soft.
- Bake cookies at 350 degrees for 10 minutes. Allow cookies to cool on pan for 5 minutes before transferring.
- Decorate your cookies as you like. I used this royal icing recipe. We also have a vegan royal icing recipe.
Tips for Making Gingerbread Cookies:
- If you prefer crispy gingerbread, simply roll the dough thinner (1/4 inch) and bake for 12 minutes instead of 10.
- You can use light or dark molasses, but do not use blackstrap or cooking molasses or your cookies will be bitter. I used the brand Grandma’s Original Molasses, which is easy to find in the U.S.
- Here’s a link to Christmas cookie cutters I used.
More Holiday Recipes:
Other recipes you may like:
FAQ
Frequently Asked Questions
How long can you keep the dough refrigerated?
While the minimum time to chilling your dough is 30 minutes, there really is no maximum. You can keep your dough in the fridge for up to 3 days with no issues.
Can you freeze this dough?
Yes. This recipe makes a lot of dough, so if you aren’t able to use it within two to three days, freeze it for a future cookie session.
P.S. Love this post? Check out my Gingerbread House Decorating Party.
Soft & Chewy Gingerbread Cookies
Ingredients
- 1 cup salted butter room temperature
- 1 cup granulated white sugar
- 1 egg
- 2 tablespoons white vinegar
- 1 cup dark molasses
- 5 cups all-purpose flour
- 1 ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ginger
- 2 teaspoons cinnamon
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cloves
Instructions
- Mix the flour, baking soda, salt and all spices. Set mixture aside.
- In your stand mixer bowl, combine butter and sugar and beat until mixture is fully combined, about 3 minutes. Scrape down sides if needed.
- Slowly add molasses, egg and vinegar until fully combined. It’s normal for the mixture to appear curdled.
- Add flour mixture slowly, scraping sides as needed. Be sure the bottom and top of your bowl are both fully combined. If the dough is crumbly, it is not fully mixed.
- Divide the dough into 3-5 flattened balls and cover in plastic wrap.
- Chill the dough for at least 30 minutes before rolling. Chilling is an essential step to create cutout shapes with nice edges. If you skip this step your cookies may lose some shape while baking.
- Preheat oven to 350 degrees.
- Roll dough using as small amount of flour as necessary. I use parchment paper to roll if my dough is sticky at all. Dough should be about half an inch thick for a nice, soft cookie.
- Place cutout shapes on a parchment lined baking sheet. Gather and re-roll shapes as needed. You do not need to chill your dough again unless it becomes very soft.
- Bake cookies at 350 degrees for 10 minutes. Allow cookies to cool on pan for 5 minutes before transferring.
- Decorate your cookies as you like. I used this royal icing recipe. We also have a vegan royal icing recipe.