Nothing says summer quite like a bowl full of fresh garden vegetables tossed together with a sweet and tangy balsamic dressing. This salad comes together in just minutes and is the perfect way to use up all that beautiful produce sitting on your counter right now.

I make a version of this salad on repeat all summer long, and it never lasts more than a day in my fridge. Crisp cucumbers, juicy cherry tomatoes, and sweet raw corn straight off the cob get tossed with fresh basil and a simple balsamic dressing that ties everything together. It’s the kind of no-cook side dish that pairs with absolutely anything coming off the grill, and it looks just as good on a holiday spread as it does at a backyard cookout.

Fresh Corn

If you’ve got fresh corn, southern fried corn is my favorite way to make it! Cut the kernels from 8 to 10 ears of corn, scraping the milk from the cobs into the same bowl. Melt 1/2 cup salted or unsalted butter in a skillet over medium heat. Bacon grease is another delicious flavor in corn. You can replace some of the butter with it if you’d like to add it.

Add the corn and 1/4-1/2 cup water or milk as needed to loosen. Season with salt, pepper, and sugar to taste. Cook, stirring occasionally, for 20 to 25 minutes, until thickened and golden in spots. Serve warm or cool then freeze for later.

Why You’ll Like This Recipe

• No cooking required. Everything goes into one bowl raw, so it’s ready in about 15 minutes flat.
• Perfect for using up summer produce. It’s a great way to put fresh corn, tomatoes, and cucumbers from the garden or farmers market to good use.
• Make-ahead friendly. It holds up beautifully in the fridge, so you can prep it earlier in the day and let the flavors meld before serving.

Ingredients You’ll Need

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Cucumber: Adds a crisp, refreshing crunch to every bite.
• Cherry tomatoes: Bring juicy sweetness and a pop of color.
• Sweet onion: Gives a mild, slightly sweet bite without overpowering the other flavors.
• Fresh corn: Sweet and crisp straight off the cob, no cooking needed.
• Fresh basil: Adds a fragrant, herby freshness that ties the salad together.
• Balsamic glaze: A thick, syrupy drizzle that adds concentrated sweet-tangy flavor.
• Balsamic vinegar: Brings brightness and acidity to the dressing.
• Honey: Balances the acidity with just the right touch of sweetness.
• Olive oil: Helps bring the dressing together and coats the vegetables.
• Salt and pepper: Enhances and balances all the fresh flavors.

How to Make a Summer Garden Salad

1. In a large bowl, combine the cucumber, cherry tomatoes, sweet onion, corn, and basil.
2. Add the balsamic glaze, balsamic vinegar, honey, and olive oil until smooth.
3. Toss gently to coat.

4. Taste and adjust any dressing or seasoning ingredients.
5. Season with salt and freshly ground black pepper to taste.Serve immediately, or cover and refrigerate for up to 2 hours before serving to let the flavors meld.

Tips and Substitutions

• No fresh corn on hand? Frozen corn, thawed, works in a pinch, though fresh off the cob gives the best crisp texture.
• Swap sweet onion for red onion if you want a slightly sharper bite.
• Not a fan of basil? Fresh mint or parsley both make a great substitute.
• If you don’t have balsamic glaze, you can simmer extra balsamic vinegar with a touch of honey until it thickens, or simply skip it and let the balsamic vinegar do the work.
• For a heartier version, add a can of drained white beans or a scoop of fresh mozzarella pearls.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The vegetables will continue to release moisture as they sit, so give the salad a good stir before serving again. This salad is best enjoyed fresh and is not recommended for freezing.

Frequently Asked Questions

More Recipes Like This

• Creamy Cucumber Salad
• Green Goddess Salad
• Corn Chip Salad
• Loaded House Salad Recipe

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Summer Garden Salad

This is the salad that shows up the second summer produce hits its peak. It comes together in just minutes with no cooking required, making it the perfect side for anything coming off the grill.

Course Salad

Cuisine American

Keyword vegetables

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 24 minutes minutes

Servings 4 servings

Ingredients

• 1 1/2 cups sliced cucumber
• 1 1/2 cups halved cherry tomatoes
• 1/4 cup sliced sweet onion
• 1/2 cup fresh corn kernels uncooked
• 1/4 cup sliced fresh basil
• 3 tablespoons balsamic glaze
• 2 tablespoons balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon olive oil
• salt and black pepper to taste

Instructions

• In a large bowl, combine the cucumber, cherry tomatoes, sweet onion, corn, and basil.
• Add the balsamic glaze, balsamic vinegar, honey, and olive oil until smooth.
• Toss gently to coat. Season with salt and freshly ground black pepper to taste.
• Taste and adjust any dressing or seasoning ingredients.
• Serve immediately, or cover and refrigerate for up to 2 hours before serving to let the flavors meld.

Notes

Tips and Substitutions

• No fresh corn on hand? Frozen corn, thawed, works in a pinch, though fresh off the cob gives the best crisp texture.
• Swap sweet onion for red onion if you want a slightly sharper bite.
• Not a fan of basil? Fresh mint or parsley both make a great substitute.
• If you don’t have balsamic glaze, you can simmer extra balsamic vinegar with a touch of honey until it thickens, or simply skip it and let the balsamic vinegar do the work.
• For a heartier version, add a can of drained white beans or a scoop of fresh mozzarella pearls.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The vegetables will continue to release moisture as they sit, so give the salad a good stir before serving again. This salad is best enjoyed fresh and is not recommended for freezing.

The post Summer Garden Salad appeared first on Dinner in 321.

With a name like Cheese Dreams, this extra cheesy snack is what dreams are made of! A nostalgic Southern-style appetizer made with extra buttery bread and melted cheese, these Cheese Dreams are perfectly crispy on the outside, and cheesy and gooey on the inside. They’re easy to make ahead with simple pantry ingredients, so they’re perfect for holiday gatherings, cocktail parties, weekend brunch, or game day.

With soft, tender white bread smeared with a luxurious cheese spread then baked to golden buttery perfection, these Cheese Dreams are next level delicious. We love how easy they are to customize with different cheeses and toppings, too. Always the first to go, Cheese Dreams are a crowd-pleasing appetizer everyone loves. You’ll believe it when you see them disappear, too!

If you like cheesy appetizers like this, be sure to try these easy Boursin Stuffed Mushrooms and these flavor-packed Bacon Crackers that are always a hit.

Why You’ll Love This Recipe

• Quick and easy to prepare. With a super simple, straightforward method and short bake time, these come together quickly with ease. Anyone can make them stress-free.
• Made with minimal ingredients. This recipe calls for just a handful of ingredients, 7 to be exact. Most are pantry and fridge staples you probably have.
• Perfect make-ahead party appetizer. Easy to make, packed with cheesy flavor and always a crowd-pleaser, these are ideal for entertaining.
• Kid-friendly and adult-approved. An easy, tasty riff on a grilled cheese, these bite sized cheese delights are craved by all.

what are cheese dreams?

Cheese Dreams are a retro, bite-sized baked cheesy appetizer that’s a delicious variation of a crustless grilled cheese. These tasty finger sandwiches are traditionally made with white bread and a mixture of softened butter, shredded cheese and spices. They’re the perfect cross between a cheese straw and a grilled cheese, baked to golden perfection.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Butter: For golden brown richness. Use unsalted, since the cheese can be pretty salty as is.
• Sharp Cheddar Cheese: Sharp and nutty, grate your own for the best melt.
• Heavy Cream: Brings an extra richness and indulgence to the cheese spread.
• Egg: To bind the spread together.
• Worcestershire Sauce: Adds a savory, umami flavor.
• Salt: Just a sprinkle, to season.
• Dry Mustard & Cayenne Pepper: Subtly sharp, hot and spicy, to add depth of flavor.
• White Sandwich Bread: Perfectly soft and tender. There’s nothing quite like it, so use the real thing.

Tools You’ll Need

• Half Size or 12″x17″ Sheet Pan
• Measuring Cups and Spoons
• Mixing Bowls
• Parchment Paper

how to make cheese dreams

1. Preheat oven to 350°F. Line a baking sheet with parchment paper. 
2. In a large bowl, beat the softened butter until smooth. 
3. Add the cheddar cheese, heavy cream, egg, Worcestershire sauce, salt, dry mustard, and cayenne. Mix until fully combined and creamy.

4. Lay bread slices on a work surface. Remove the edges and discard or save for another recipe. Quarter each slice. Spread 1/3 of the cheese mixture evenly over half of the quartered pieces, going all the way to the edges.

5. Place pieces cheese-side up on the prepared baking sheet, leaving a little space between each. Top with the remaining quartered bread slices. 
6. Spread the remaining cheese mixture on the tops and sides of each square.

7. Bake for 15-20 minutes, until the cheese topping is bubbly, edges are lightly golden, and the bottoms are crisp.
8. Let cool for 2–3 minutes before transferring to a serving platter.

Expert Tips

• Use freshly shredded cheese. Grate your own for the best melt. The pre-shredded packaged cheese can have a coating that prevents it from melting well, and it can have a grainy texture.
• Don’t overbake. Avoid baking these for too long or the bread can become too crunchy. Cook them just until everything is melty, golden, and the tops and edges are starting to crisp up.
• Serve immediately. These are best enjoyed straight from the oven while they’re warm and gooey.
• Use a sheet pan for easy entertaining. Assemble and bake a big batch on a parchment lined sheet pan. You can fit a bunch on there. Then serve straight from the pan once it cools. No need to dirty another platter!
• Add a sprinkle of paprika. A little goes a long way for a pop of added color and flavor. Try adding a dash of garlic powder or onion powder for even more flavor, or Old Bay or ranch seasoning for a zesty twist. You could even add fresh herbs like chives into the cheese spread.

Variations

Some easy flavor variations we’ve made in the past:

• Bacon cheese dreams. Stir in finely chopped bacon into the cheese mixture for a smokey, crunchy flavor and texture.
• Spicy jalapeño version. Add diced fresh or pickled jalapeños for a kick and extra heat.
• Pimento cheese variation. Use your favorite homemade or store bought pimento cheese, and spread that onto the bread for a pimento cheese twist.
• Gruyère and caramelized onion version: Instead of sharp cheddar, swap in nutty, melty Gruyere with sweet, jammy caramelized onions for a delicious flavor combination.
• Mini party-sized bites: Cut bread into sixths, or mini triangles, for small bite-sized versions. They’re perfectly poppable for entertaining!

What To Serve With Cheese Dreams

Cheese Dreams are the perfect appetizer and great addition to a party or holiday spread. Here are some of our favorites to serve them with:

• Bacon Wrapped Dates
• Boursin Stuffed Mushrooms
• Barbecue Meatballs with Grape Jelly
• Crockpot Brown Sugar Pineapple Ham
• Turkey Tenderloin
• Rosemary Garlic Chicken

Storage

Store leftover cheese dreams in an airtight container in the fridge for up to 3 days. To reheat, warm them in the oven at 350° until melty and hot.

We don’t recommend freezing leftovers, as the texture can change and turn mushy.

Cheese Dreams are great to prep ahead. Assemble them in advance and store in the fridge on a baking sheet, or in an airtight container. Bake them straight from the fridge according to the recipe instructions and serve.

Frequently Asked Questions

More Cheesy Appetizer Recipes

• Pimento Cheese Pinwheels
• Cheesy Pull Apart Bread
• Chile Con Queso
• Pizza Dip

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Cheese Dreams

These quick and easy Cheese Dreams are ultra rich and buttery, and packed with melty, crispy cheese for the ultimate crowd-pleasing party appetizer. With only 7 ingredients, I guarantee these will disappear before your eyes in seconds.

Course Appetizer

Cuisine American

Keyword cheese, christmas

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

10 minutes minutes

Total Time 1 hour hour

Servings 36 servings

Calories 110kcal

Ingredients

• 1 cup unsalted butter softened
• 2 cups finely grated sharp cheddar cheese
• 2 tablespoons heavy cream
• 1 large egg
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/4 teaspoon cayenne pepper
• 16 ounce package white sandwich bread slices

Instructions

• Preheat oven to 350°F. Line a baking sheet with parchment paper.
• In a large bowl, beat the softened butter until smooth.
• Add the cheddar cheese, heavy cream, egg, Worcestershire sauce, salt, dry mustard, and cayenne. Mix until fully combined and creamy.
• Lay bread slices on a work surface. Remove the edges and discard or save for another recipe. Quarter each slice. Spread 1/3 of the cheese mixture evenly over half of the quartered pieces, going all the way to the edges.
• Place pieces cheese-side up on the prepared baking sheet, leaving a little space between each. Top with the remaining quartered bread slices.
• Spread the remaining cheese mixture on the tops and sides of each square.
• Bake for 15-20 minutes, until the cheese topping is bubbly, edges are lightly golden, and the bottoms are crisp.
• Let cool for 2–3 minutes before transferring to a serving platter.

Notes

Storage:

• Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm in the oven at 350° until melty and hot.
• We don’t recommend freezing leftovers, as the texture can change and turn mushy.
• Prep these ahead of time — assemble in advance and store in the fridge on a baking sheet or in an airtight container. Bake straight from the fridge according to the recipe instructions and serve.

Tips

• Use freshly shredded cheese. Grate your own for the best melt. The pre-shredded packaged cheese can have a coating that prevents it from melting well, and it can have a grainy texture.
• Don’t overbake. Avoid baking these for too long or the bread can become too crunchy. Cook them just until everything is melty, golden, and the tops and edges are starting to crisp up.
• Serve immediately. These are best enjoyed straight from the oven while they’re warm and gooey.
• Use a sheet pan for easy entertaining. Assemble and bake a big batch on a parchment lined sheet pan. You can fit a bunch on there. Then serve straight from the pan once it cools. No need to dirty another platter!
• Add a sprinkle of paprika. A little goes a long way for a pop of added color and flavor. Try adding a dash of garlic powder or onion powder for even more flavor, or Old Bay or ranch seasoning for a zesty twist. You could even add fresh herbs like chives into the cheese spread.

Nutrition

Calories: 110kcal | Carbohydrates: 6g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 138mg | Potassium: 29mg | Fiber: 1g | Sugar: 1g | Vitamin A: 246IU | Vitamin C: 0.1mg | Calcium: 63mg | Iron: 1mg

The post Cheese Dreams appeared first on Dinner in 321.

This July 4th grazing board brings together creamy cheeses, crispy chips and crackers, fresh fruit, crunchy veggies, and a festive sprinkle cookie or two all anchored by a fresh homemade pico de gallo made with Sunset Flavor Bomb tomatoes.

SUNSET Flavor Bombs are the star. These tomatoes have a bold, concentrated sweetness that takes the pico de gallo to the next level. Whole tomatoes scattered across the board are perfect for snacking straight off the platter.

Whether you’re hosting a backyard bash or heading to a potluck, this patriotic snack board is as easy to assemble as it is gorgeous to serve, and SUNSET Flavor Bombs are the bright, juicy star of the whole show.

Why You’ll Like This Recipe

• No cooking required — this board comes together with zero oven time, making it perfect for hot summer days.
• Totally customizable — swap in your favorite cheeses, dips, or seasonal fruits based on what’s available.
• Crowd-pleasing for all ages — from kids grabbing cookies and chips to adults reaching for the goat cheese and tomatoes, everyone finds their favorites.
• Stunning presentation — the mix of colors and textures makes this board look like it took hours, even though it’s ready in under 20 minutes.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• SUNSET Flavor Bombs: The star of the board. These intensely sweet, rich tomatoes are used both in the pico de gallo and scattered whole across the board for snacking.
• Homemade Pico de Gallo: A fresh, zesty dip made from Flavor Bomb tomatoes, onion, jalapeño, cilantro, and lime juice.
• Tortilla chips: The perfect scoop for pico de gallo and any dips on the board.
• Cheddar cheese cubes: A sharp, familiar cheese that pairs well with crackers and fruit.
• Flavored goat cheese: Creamy and tangy, it adds a gourmet touch and pairs beautifully with crackers and tomatoes.
• Crackers: A sturdy, neutral base for the cheeses and goat cheese.
• Blackberries: Add a pop of deep color and a sweet-tart flavor.
• Cherries: Bright red and naturally sweet — perfect for the patriotic color scheme.
• Cauliflower florets: A fresh, crunchy, low-key veggie option for dipping in ranch.
• Ranch dip: A cool, creamy dip for the cauliflower and chips.
• Sprinkle cookies: A festive sweet treat that rounds out the board and adds a fun pop of red, white, and blue.

How to Make a 4th of July Grazing Board

1. Prepare the pico de gallo using Sunset Flavor Bomb tomatoes and set it in a small bowl in the refrigerator until ready to assemble.

2. Place your anchoring items — small bowls or ramekins for the pico de gallo and ranch dressing — on your board first, spacing them out to create natural sections.
3. Add the cheddar cheese cubes and flavored goat cheese log (or scoops) in separate areas of the board.
4. Fill in with clusters of crackers and tortilla chips near the dips and cheeses.
5. Tuck in the cauliflower florets next to the ranch dressing.
6. Scatter the blackberries and cherries in open spaces, using them to add color and fill gaps.
7. Place whole Sunset Flavor Bomb tomatoes around the board for easy snacking.
8. Finish with the sprinkle cookies tucked in the remaining open spaces.
9. Serve immediately or cover loosely and refrigerate for up to two hours before serving.

Expert Tips & Substitutions

• Prep ahead: Make the pico de gallo up to 24 hours in advance and store it covered in the fridge. The flavors only get better.
• Color matters: Lean into red, white, and blue for the holiday. Blueberries can swap in for blackberries, and white cheddar cubes or brie work in place of yellow cheddar.
• Goat cheese swap: If goat cheese isn’t a crowd favorite, try cream cheese with pepper jelly on top or a flavored boursin instead.
• Go bigger: For a large crowd, double the board and use a full wooden board or sheet pan to accommodate everything.
• Keep it fresh: Don’t set out the board more than 2 hours before serving. For outdoor parties, keep it in the shade and set the dip bowls over ice if needed.

Storage

This charcuterie board is best enjoyed the day it’s assembled. If you have leftovers, store each component separately in airtight containers in the refrigerator. Cheese cubes and goat cheese can be stored for up to 5 days. Fruits and veggies are best within 1–2 days. Crackers and chips should be kept in their original packaging at room temperature to maintain their crunch.

Frequently Asked Questions

More Recipes For July 4th

• 4th of July Cookie Cake
• American Cool Whip Pie
• Boat Dip
• Banana Split Cake

This post is sponsored by Sunset Produce. All opinions are my own.

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4th of July Grazing Board

Nothing says summer entertaining quite like a show-stopping spread, and this 4th of July Grazing Board is the ultimate no-cook centerpiece for your holiday celebration. It comes together in minutes and feeds a crowd without ever turning on the oven.

Course Appetizer

Cuisine American

Keyword holiday, holidays, vegetables

Prep Time 20 minutes minutes

Cook Time 0 minutes minutes

Total Time 20 minutes minutes

Servings 12 servings

Ingredients

• 1 batch pico de Gallo made with 1 12-ounce package Sunset Flavor Bomb tomatoes
• 2-3 cups blue corn tortilla chips
• 6-8 ounces cubed white cheddar cheese
• 4 ounces flavored goat cheese
• 2 cups butter crackers
• 1-2 cups blackberries
• 1-2 cups red cherries
• 1 1/2 cups ranch dip
• 2 cups cauliflower florets
• 12 ounces Sunset Flavor Bomb tomatoes
• 10-12 red, white, and blue sprinkle cookies

Instructions

• Prepare pico de gallo in advance and refrigerate.
• Place bowls for pico de gallo and ranch on the board to anchor sections.
• Add cheddar cubes and goat cheese to separate areas of the board.
• Fan out crackers and chips near the dips and cheeses.
• Place cauliflower florets near the ranch dressing.
• Cluster blackberries and cherries in open spaces.
• Scatter whole Flavor Bomb tomatoes across the board.
• Tuck sprinkle cookies into any remaining gaps. Serve immediately or refrigerate for up to 2 hours before serving.

Notes

Expert Tips & Substitutions

• Prep ahead: Make the pico de gallo up to 24 hours in advance and store it covered in the fridge. The flavors only get better.
• Color matters: Lean into red, white, and blue for the holiday. Blueberries can swap in for blackberries, and white cheddar cubes or brie work in place of yellow cheddar.
• Goat cheese swap: If goat cheese isn’t a crowd favorite, try cream cheese with pepper jelly on top or a flavored boursin instead.
• Go bigger: For a large crowd, double the board and use a full wooden board or sheet pan to accommodate everything.
• Keep it fresh: Don’t set out the board more than 2 hours before serving. For outdoor parties, keep it in the shade and set the dip bowls over ice if needed.

Storage

This charcuterie board is best enjoyed the day it’s assembled. If you have leftovers, store each component separately in airtight containers in the refrigerator. Cheese cubes and goat cheese can be stored for up to 5 days. Fruits and veggies are best within 1–2 days. Crackers and chips should be kept in their original packaging at room temperature to maintain their crunch.

The post 4th of July Grazing Board appeared first on Dinner in 321.

Fair warning: once your guests spot that Soccer Party Food Board, they’re not watching the game anymore. It looks like you spent hours on it, but it comes together in minutes! Just stir a ranch dip mix into Lifeway Farmer Cheese, shape it into a round bowl, and arrange diced black olives on top in the classic pentagon pattern. Fill in the rest of the board with raw vegetables, hummus, a mix of olives, naan bread, and pita chips, and you are done.

Lifeway Farmer Cheese is what makes this dip so special. It’s a fresh, soft, high-protein cheese made from cultured skim milk and packed with live and active probiotic cultures that support gut health. Unlike cream cheese or sour cream-based dips, it brings a mild, clean flavor that takes on seasonings beautifully, so your ranch dip tastes fresh, not heavy. Pick up a container at your grocery store in the specialty cheese section, or visit lifewaykefir.com to find it near you.

Why You’ll Love This Soccer Board

• It’s the ultimate conversation starter. That soccer ball dip is going to stop everyone in their tracks before they even grab a pita chip — it looks impressive, but it’s genuinely simple to make.
• No cooking required. This entire board comes together with zero heat and minimal effort. Mix, arrange, and you’re done.
• Something for everyone. Between the vegetables, hummus, olives, naan, and pita chips, there’s something every guest will love.
• High protein and probiotic-packed. The Lifeway Farmer Cheese dip isn’t just pretty, it’s genuinely nutritious, making this the party food you can actually feel good about serving.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Full Printable Recipe Card Below

Soccer Ball Farmer Cheese Dip

• Lifeway Farmer Cheese — The creamy, high-protein base that makes this dip so satisfying. Its mild flavor and thick, spreadable texture take on seasonings beautifully and hold their shape for the soccer ball design.
• Ranch dip mix — One packet stirred into the farmer cheese creates an herby, savory crowd-pleaser that pairs with everything on this board. Look for a dip mix (not dressing mix) for the best, thickest result.
• Black olives, diced — Used to create the iconic soccer ball pentagon pattern on top.

Board

• Raw vegetables — The fresh, crunchy element that makes this board feel light and wholesome. Carrots, celery, cucumber slices, bell pepper strips, cherry tomatoes, broccoli florets, and sugar snap peas all work beautifully.
• Hummus — Pick your favorite flavor. Classic, roasted red pepper, garlic, and lemon herb are all crowd-pleasers that pair well with both the ranch dip and the vegetables.
• Assorted olives — A briny, savory addition that rounds out the board. Kalamata, Castelvetrano, or a mixed olive variety all work great.
• Naan bread, cut into pieces — Soft, pillowy naan is a welcome contrast to the crunch of the pita chips and vegetables.
• Pita chips — The crunchy dipper option and perfect for scooping!

How to Make a Soccer Board

1. Stir together the Lifeway Farmer Cheese and ranch dip mix until smooth and fully combined.

2. Transfer the dip to a round bowl. Pat the diced black olives dry and arrange them on top in a soccer ball pentagon pattern. (A quick image search for “soccer ball pattern” is a great reference!)

3. Place the soccer ball dip on a large board or platter. Arrange the hummus, assorted olives, naan pieces, and pita chips around it.
4. Fill in the remaining space with an assortment of raw vegetables. Use a variety of colors and shapes for the best visual effect.
5. Serve immediately, or refrigerate until ready.

Tips & Substitutions

• Use a round bowl for the dip. A round bowl makes the soccer ball design look so much more convincing. Place it directly in the center of the board, or serve the dip in the bowl nestled into the spread.
• Dry the olives well. Pat the diced black olives thoroughly dry with a paper towel before placing them on the dip so they stay in position and don’t run.
• Look up a soccer ball pattern. Before you start placing the olives, take a quick look at a soccer ball pattern online. It makes the design so much more authentic and impressive.
• Make the dip ahead. The farmer cheese dip can be mixed up to 2 days in advance and stored covered in the refrigerator. Add the olive design right before serving.
• Customize the board. Use whatever vegetables, dips, and breads your crowd loves most. Crackers, pretzel rods, breadsticks, radishes, and zucchini slices are all great additions.
• Scale up easily. This recipe scales up without any effort — just grab an additional container of Lifeway Farmer Cheese and another ranch packet for a larger crowd.

Storage

The Lifeway Farmer Cheese dip stores well covered in the refrigerator for up to 3 days. The assembled board is best served the day it’s made. The vegetables can dry out and the naan can stiffen if left out for extended periods.

Store any leftover components separately in airtight containers in the refrigerator for up to 3 days.

Frequently Asked Questions

This post was created in partnership with Lifeway. All thoughts and opinions are 100% my own.

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Soccer Party Food Board

Whether you’re hosting a soccer watch party or cheering on your kid’s weekend game, this Soccer Party Food Board is the ultimate crowd-pleasing spread. The all-star of the game!

Course Appetizer, Snack

Cuisine American

Keyword party, party food

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

15 minutes minutes

Servings 10 servings

Ingredients

• 16 ounce package Lifeway Farmer Cheese
• 1 ounce packet ranch dip mix
• 1/4 cup diced black olives pattet dry
• 1 cup hummus flavor of choice
• 1/2 cup assorted olives
• 2-3 cups variety of pita chips, naan bread, and pretzels
• 2-3 cups raw vegetables of choice

Instructions

• Stir together the Lifeway Farmer Cheese and ranch dip mix until smooth and fully combined.
• Transfer the dip to a round bowl. Pat the diced black olives dry and arrange them on top in a soccer ball pentagon pattern. (A quick image search for “soccer ball pattern” is a great reference!)
• Place the soccer ball dip on a large board or platter. Arrange the hummus, assorted olives, naan pieces, and pita chips around it.
• Fill in the remaining space with an assortment of raw vegetables. Use a variety of colors and shapes for the best visual effect.
• Serve immediately, or refrigerate until ready.

The post Soccer Party Food Board appeared first on Dinner in 321.

This salad is all about crunch, color, and big tropical flavor. Raw ramen noodles, crisp coleslaw, juicy mango, snap peas, and a sweet-savory sesame dressing come together in the best way — and the whole thing is ready in under 20 minutes.

Don’t let the mango fool you into thinking this is just a pretty salad. It’s seriously nutritious. One cup packs over 50% of your daily vitamin C, plus vitamin A, folate, fiber, potassium, and antioxidants like beta-carotene and quercetin, all with zero fat or cholesterol. It’s one of those ingredients that makes a dish taste amazing and actually be good for you at the same time.

When picking your mango, skip the color check and go by feel. It should give slightly when pressed, like a ripe peach or avocado. For everything you need to know about selecting, ripening, and cutting mangos, the National Mango Board is the best resource out there.

Why You’ll Love this recipe

• No cooking required. The ramen noodles stay raw and crunchy. No boiling, no stove, no fuss. Just toss, dress, and serve.
• It’s make-ahead friendly. The salad base and dressing can be prepped separately in advance, making it perfect for meal prep or entertaining.
• It’s packed with nutrition. Between the mango, snap peas, carrots, and pistachios, this salad delivers fiber, vitamins, healthy fats, and antioxidants in every bite.
• It’s a guaranteed crowd-pleaser. The sweet-savory-crunchy salad is a hit at every potluck, backyard BBQ, or just making it for yourself on a Tuesday.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Salad

• Instant ramen noodles — Used raw and uncooked for maximum crunch. Set aside one of the flavor packets for the dressing.
• Shredded coleslaw mix — Adds bulk, crunch, and color without any extra prep.
• Fresh mango — The tropical heart of this salad. Ripe, sweet mango brings juicy flavor, beautiful color, and a powerful nutritional boost.
• Sugar snap peas — Adds a fresh, crisp bite and a pop of bright green.
• Carrots — Extra crunch and a hint of natural sweetness.
• Scallions — Thinly sliced for a mild, fresh onion flavor that doesn’t overpower.
• Shelled pistachios — Chopped pistachios add a rich, buttery crunch and a beautiful green color. They also bring healthy fats and protein to round out the salad.

Dressing

• Rice vinegar — The base of the dressing.
• Neutral oil — Avocado, canola, or vegetable oil all work well. This keeps the dressing light and lets the other flavors shine.
• Toasted sesame oil — Adds a deep, nutty, savory note.
• Honey — Balances the acidity of the vinegar and adds a natural sweetness.
• Soy sauce — Brings umami depth and a touch of saltiness.
• Ramen noodle flavor packet — Don’t toss it! One reserved flavor packet seasons the dressing with a savory, slightly salty punch.

How to make tropical Ramen Noodle Salad

1. Chop and dice the salad base ingredients. In a large mixing or serving bowl, combine the coleslaw mix, diced mango, sugar snap peas, carrots, and scallions.

2. Make the dressing. In a small bowl or mason jar, combine the rice vinegar, neutral oil, toasted sesame oil, honey, soy sauce, and one of the reserved ramen flavor packets. Whisk or shake vigorously until the honey is fully incorporated and the dressing is emulsified. Set aside.

3. If serving immediately, add the raw ramen noodles and chopped pistachios to the bowl. Pour the dressing over the top and toss everything together until every ingredient is evenly coated. Serve right away for maximum crunch.

Tips and Substitutions

• Pick the right mango. A fully ripe mango is key. It should give slightly when pressed and smell fragrant near the stem. An underripe mango will be too tart; an overripe mango will be too soft and mushy.
• Swap the pistachios. Chopped cashews, sliced almonds, or sunflower seeds are all great substitutes.
• Add protein. Grilled shrimp, shredded rotisserie chicken, or crispy tofu all make excellent additions if you want to turn this into a full meal.
• Adjust the sweetness. If your mango is especially sweet, reduce the honey in the dressing slightly. Taste and adjust to your preference.
• Use a different oil. If you don’t have a neutral oil on hand, light olive oil works as a substitute — just note it will add a slightly more pronounced flavor.
• Don’t dress the salad until you’re ready to eat. The ramen noodles will soften once they hit the dressing, so if you want that signature crunch, add the noodles and dressing right before serving.

Storage

If you plan to make this salad ahead of time, store the components separately for the best results.

Once the salad is fully dressed and assembled, it’s best eaten the same day. The noodles will continue to soften overnight, but some people actually enjoy the texture the next day. It’s a softer, more pasta-salad-like consistency.

Frequently Asked Questions

This post is sponsored by the National Mango Board. All opinions are my own.

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Tropical Ramen Noodle Salad

If you're craving something fresh, crunchy, and a little tropical, this Tropical Ramen Noodle Salad is it. It comes together in under 20 minutes and disappears just as fast.

Course Salad, Side Dish

Cuisine American

Keyword fruit, vegetables

Prep Time 20 minutes minutes

Cook Time 0 minutes minutes

Total Time 20 minutes minutes

Servings 12 servings

Calories 214kcal

Ingredients

Salad

• 6 ounces instant ramen noodles
• 14 ounce bag shredded coleslaw mix cabbage and carrots
• 1 large ripe mango diced
• 1 cup chopped sugar snap peas
• 1/2 cup chopped carrots
• 1/2 cup thinly sliced scallions
• 1/2 cup chopped shelled pistachios

Dressing

• 1/3 cup rice vinegar
• 1/3 cup neutral oil avocado, canola, or vegetable oil
• 2 tablespoons toasted sesame oil
• 1/4 cup honey
• 1 tablespoon soy sauce
• 1 of the reserved ramen noodle flavor packets

Instructions

• In a small bowl or a mason jar, combine the rice vinegar, neutral oil, toasted sesame oil, honey, soy sauce, and 1 of the reserved ramen noodle flavor packets. Whisk or shake vigorously until the honey is fully incorporated and the dressing is emulsified.
• In a large mixing or serving bowl, combine the coleslaw mix, mango, sugar snap peas, carrots, and scallions. Toss gently until combined.
• If serving immediately, add the noodles and pistachios to the bowl. Pour the dressing over the top and toss everything together until evenly coated.

Video

Notes

Tips

• Pick the right mango. A fully ripe mango is key. It should give slightly when pressed and smell fragrant near the stem. An underripe mango will be too tart; an overripe mango will be too soft and mushy.
• Swap the pistachios. Chopped cashews, sliced almonds, or sunflower seeds are all great substitutes.
• Add protein. Grilled shrimp, shredded rotisserie chicken, or crispy tofu all make excellent additions if you want to turn this into a full meal.
• Adjust the sweetness. If your mango is especially sweet, reduce the honey in the dressing slightly. Taste and adjust to your preference.
• Use a different oil. If you don’t have a neutral oil on hand, light olive oil works as a substitute — just note it will add a slightly more pronounced flavor.
• Don’t dress the salad until you’re ready to eat. The ramen noodles will soften once they hit the dressing, so if you want that signature crunch, add the noodles and dressing right before serving.

Storage

If you plan to make this salad ahead of time, store the components separately for the best results.

Once the salad is fully dressed and assembled, it’s best eaten the same day. The noodles will continue to soften overnight, but some people actually enjoy the texture the next day. It’s a softer, more pasta-salad-like consistency.

Nutrition

Calories: 214kcal | Carbohydrates: 22g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 384mg | Potassium: 215mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1263IU | Vitamin C: 25mg | Calcium: 34mg | Iron: 1mg

The post Tropical Ramen Noodle Salad appeared first on Dinner in 321.

My oh my, where do I even begin with Tennessee Onions! These have long been a favorite side dish in my family for generations. Growing up in Kentucky, these onions were something we loved pairing with burgers and steak or a holiday ham. They’re that versatile and only use about 10 ingredients.

This classic comfort food casserole can feed a crowd, and it’s a favorite among both kids and adults. I’ve had so many people ask me for my recipe, so now I’m sharing it with you all! The key is making sure to buy sweet Vidalia onions for the best flavor and caramelization. If you love a casserole, be sure to also try my Pineapple Casserole and Hashbrown Casserole.

Why You’ll Love this Recipe

• Affordable side dish for a crowd. Onions, cheese, and spices is all you need! Serve it with steak, chicken, or any potluck feast.
• Simple to prepare with 10 minutes of prep. This is a no-fuss recipe that’s ridiculously delicious. Even beginner cooks can make it with ease.
• Customize with your favorite cheeses and spices if you please. Add more or less cheddar, mozzarella, etc. and use other spices. It’s easy to make this your own.

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card 

• Sweet onions: About 3 pounds is perfect. Make sure you slice them thick.
• Smoked paprika: Adds nice smokiness to each bite.
• Dried parsley: A little bit of herby flavor for warmth.
• Garlic powder: Adds a punch of garlicky goodness.
• Ground mustard: I love to add it for a hint of tang that pairs nicely with the roasted onions.
• Cayenne pepper: For some heat! Omit if you don’t care for spicy.
• Shredded cheddar cheese: Gives that gooey, sharp and cheesy flavor.
• Shredded mozzarella or gouda cheese: More of a mild cheese, but adds even more meltiness.
• Shredded parmesan cheese: Adds saltiness that compliments the sweet onions so well.
• Unsalted butter: Responsible for that richness and helps the onions to caramelize.
• Garnish option: Chopped fresh parsley is always a nice pop of green at the end.

Tools You’ll Need

• 13″x9″ Baking Dish
• Measuring Cups and Spoons
• Spatula
• Cheese Grater
• Chef’s Knife
• Cutting Board
• Mandolin Slicer
• Mixing Bowl

How to Make Tennessee Onions

1. Preheat oven to 350°F. Lightly grease a 13×9-inch baking dish with butter or nonstick spray.
2. Slice the onions in thick slices using a mandolin or knife.

3. Place the sliced onions in a large bowl. Season with paprika, parsley, garlic powder, salt, black pepper, ground mustard, and cayenne pepper. Toss to coat well.

4. Arrange half of the seasoned onion slices evenly in the prepared dish.
5. Sprinkle with half of the cheddar and mozzarella or gouda cheese.
6. Distribute the remaining onion slices on top, followed by the remaining cheeses and parmesan cheese.

7. Place the thinly sliced butter slices evenly over the top.

8. Cover with aluminum foil and bake for 45 minutes. Uncover and bake an additional 30-40 minutes, or until the onions are tender and the cheese is melted, bubbly, and lightly browned.
9. Rest 5 minutes before serving. Garnish with parsley, if desired.

Expert Tips

• Cut the onions into the same size rings. This is key to even cooking in the oven for a tender bite.
• Alternate the onions and the cheeses. It’s a key step to making sure the cheese melts evenly throughout the casserole.
• Grate the cheeses yourself. Avoid pre-shredded here, they don’t melt as nicely.
• If you don’t care for gouda, you can use all Mozzarella or even substitute colby jack or Monterey jack.
• Be sure to cover with foil first then uncover for the second half of baking. Covering helps the onions to steam and cook. Uncovering helps the liquid to reduce allowing the onions to brown and caramelize nicely.

What to serve with Tennessee Onions

The options are endless, here are some classic mains my family loves them with!

• Stovetop Stuffing Meatloaf
• Oven Pot Roast
• Crockpot Brown Sugar Pineapple Ham
• Shake and Bake Pork Chops
• Slow Cooker Beef Brisket

Storage

Store any leftover Tennessee Onions in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until warmed through.

I don’t recommend freezing the onions as they will change texture once they thaw.

If you want to prep them ahead, great! You can slice the onions, shred the cheese, and mix the spices, then just assemble the baking dish and bake before serving.

Frequently Asked Questions

More Easy Side Dish Recipes

• Broccoli Cheddar Casserole
• Brown Sugar Baked Carrots
• Crockpot Scalloped Potatoes
• Grape Salad Recipe

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Tennessee Onions

These Tennessee Onions are a classic side dish casserole in the South featuring sweet vidalia onions baked with gooey cheese. It's a rich and savory dish that's perfect for pairing with any main course. We've served them at backyard barbecues, holidays, and church potlucks. They're so addicting, they'll be gone in no time!

Course Side Dish

Cuisine American

Keyword casserole, vegetables

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 12 servings

Calories 111kcal

Ingredients

• 3-4 large sweet onions (about 3 pounds) peeled and sliced into thick rings
• 1 teaspoon smoked paprika
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground mustard
• 1/4 teaspoon cayenne pepper
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella or gouda cheese divided
• 1/2 cup shredded parmesan cheese divided
• 4 tablespoons unsalted butter sliced thin
• Garnish option: chopped fresh parsley

Instructions

• Preheat oven to 350°F. Lightly grease a 13×9-inch baking dish with butter or nonstick spray.
• Place the sliced onions in a large bowl. Season with paprika, parsley, garlic powder, salt, black pepper, ground mustard, and cayenne pepper. Toss to coat well.
• Arrange half of the seasoned onion slices evenly in the prepared dish.
• Sprinkle with half of the cheddar and mozzarella or gouda cheese.
• Distribute the remaining onion slices on top, followed by the remaining cheeses and parmesan cheese.
• Place the thinly sliced butter slices evenly over the top.
• Cover with aluminum foil and bake for 45 minutes. Uncover and bake an additional 30-40 minutes, or until the onions are tender and the cheese is melted, bubbly, and lightly browned.
• Rest 5 minutes before serving. Garnish with parsley, if desired.

Video

Notes

Storage: 
Store any leftover Tennessee Onions in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until warmed through.

I don’t recommend freezing the onions as they will change texture once they thaw.

If you want to prep them ahead, great! You can slice the onions, shred the cheese, and mix the spices, then just assemble the baking dish and bake before serving.

Tips: 

• Cut the onions into the same size rings. This is key to even cooking in the oven for a tender bite.
• Alternate the onions and the cheeses. It’s a key step to making sure the cheese melts evenly throughout the casserole.
• Grate the cheeses yourself. Avoid pre-shredded here, they don’t melt as nicely.
• If you don’t care for gouda, you can use all Mozzarella or even substitute colby jack or Monterey jack.
• Be sure to cover with foil first then uncover for the second half of baking. Covering helps the onions to steam and cook. Uncovering helps the liquid to reduce allowing the onions to brown and caramelize nicely.

Nutrition

Calories: 111kcal | Carbohydrates: 4g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 282mg | Potassium: 83mg | Fiber: 1g | Sugar: 2g | Vitamin A: 333IU | Vitamin C: 3mg | Calcium: 147mg | Iron: 0.3mg

The post Tennessee Onions appeared first on Dinner in 321.

If you are looking for a home-cooked meal with little cleanup and only a handful of ingredients, this Broccoli Pasta Bake is about to be your new favorite recipe. The only cooking equipment you need is one 9×13-inch baking dish to add all of the ingredients to.

The oven cooks everything to perfection, letting you be hands-free on a busy weeknight! It’s truly a rich, veggie-filled broccoli pasta casserole recipe that the whole family will love. You can add a protein like cubed or shredded rotisserie chicken, or swap the chicken stock for veggie stock to make it completely vegetarian.

This baked pasta with broccoli is one recipe you don’t want to miss! The sauce is so creamy and flavorful thanks to our secret ingredient, garlic and herb cream cheese.

If you love a great pasta recipe, so do we! Try our Pizza Pasta or Chicken Garlic Parmesan Pasta.

“Just pulled this out of the oven and it’s delicious! I couldn’t find the whipped chive cream cheese, just the regular chive and it worked perfectly. I also added some rotisserie chicken to it to make it a complete meal. This is definitely a keeper!” – Leslie

“Cooked perfectly! This is a keeper. Thank you, Laura.” – Nikki

Why You’ll Love this Recipe

• 7 Ingredient Dinner Recipe. When you know a crazy week is ahead, be sure to buy these affordable ingredients to keep in your kitchen. There’s no need for takeout when it only takes 15 minutes to prep this comforting dinner.
• One baking dish is all you need! There is minimal cleanup for this baked pasta. It’s all combined into the casserole dish and baked to perfection.
• Add protein or customize with other veggies. You can add a protein like shredded chicken, smoked sausage, or cooked ground turkey or beef. If you want more veggies, feel free to add those too!

Laura Ashley’s Pro Tip: We love to use this one-dish creamy broccoli pasta recipe to make all different flavor combinations. Adding bell peppers, spinach, and chicken sausage, and spices is one of our other favorite combos.

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card 

• Philadelphia Whipped Chive or Garlic & Herb cream cheese: The key secret ingredient to making a creamy sauce.
• Pasta: We recommend rotini, penne, cellentani, or fusilli as the different shapes to try.
• Shredded medium or sharp cheddar cheese: Always need more cheese to make each bite delicious. It’s best to buy a block and shred it yourself.
• Chopped broccoli florets: Buy a whole head or use pre-chopped to cut down on time.
• Olive oil: Cooking oil that helps cook everything to perfection.
• Chicken broth regular or low sodium: Cooking liquid that helps to ‘boil’ the noodles in the oven to perfection.
• Heavy cream: Adds extra creaminess as well as rich flavor in each bite.
• Seasoning Salt or Salt and Pepper: This adds depth of flavor with a blend salt, black pepper and garlic. I prefer Livia’s Seasoning Salt.

Tools You’ll Need

• 13″x9″ Baking Dish
• Liquid Measuring Cups
• Measuring Cups and Spoons
• Spatula

How to Make Broccoli Pasta Bake

1. Preheat oven to 425°F. 
2. In a 13×9-inch baking dish, place the whipped cream cheese in the center. Distribute the uncooked pasta, half of the shredded cheddar cheese, and chopped broccoli around the cream cheese. 
3. Sprinkle seasoning salt and drizzle olive oil evenly over the top of the pasta, cheddar cheese, and broccoli. 

4. Pour chicken stock over the mixture. Cover tightly with aluminum foil.
5. Bake for 30 minutes. Carefully remove the foil and stir the ingredients together. Recover with foil. Return to the oven and bake another 30 minutes.

6. Remove the foil and stir in the remaining shredded cheddar cheese and heavy cream until the cheese is melted and the sauce is creamy. 

7. Rest 5 minutes before serving.

Expert Tips

• Layer the ingredients correctly. In order for the pasta to cook correctly and the sauce to be creamy, be sure to layer the ingredients in the casserole dish as instructed.
• Cover tightly with foil. This is the key secret step in this broccoli pasta bake. It’s what cooks the pasta perfectly!
• Swap the chicken stock for vegetable stock. To make this recipe completely vegetarian, use vegetable stock.
• Add a protein. We love to use shredded rotisserie chicken or smoked sausage for ease!

Variations and Mix-ins for Creamy Broccoli Pasta

There are so many ways to customize this baked pasta with broccoli. Here are some of our favorites:

• Make it Cajun: Add cooked chicken sausage or andouille sausage, bell peppers, and cajun seasoning.
• Philly Cheesesteak Flavors: Cook thinly sliced beef on the stove top and let cool. Stir in the beef and add sliced bell peppers.
• Herby Lemon Chicken: Stir in lemon zest and shredded rotisserie chicken. Garnish with chopped fresh dill, parsley, and chives.
• Veggie Primavera: Add cooked yellow squash, zucchini, and cherry tomatoes. Stir in fresh or frozen, thawed, and squeezed spinach.

Storage

Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until warmed through.

You can freeze this creamy broccoli pasta bake after it is baked and cooled for up to 2 months. Thaw and rewarm in the oven. We don’t recommend making this pasta bake ahead of time as it’s important to layer in the ingredients right before cooking.

FAQs

More Easy Pasta Recipes

• Pasta with Asparagus and Mushrooms
• Sausage and Pepper Pasta
• Baked Macaroni and Cheese
• Taco Pasta

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Broccoli Pasta Bake (No-Boil)

This Broccoli Pasta Bake is only 7 ingredients and takes 15 minutes to prep. Dinner has never been easier than this baked pasta recipe, you don't even have to boil the noodles! The oven does all the cooking for you.

Course Main Course, Side Dish

Cuisine American

Keyword pasta, vegetables

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 8 servings

Calories 453kcal

Ingredients

• 7.5 ounce package Philadelphia Whipped Chive or Garlic and Herb cream cheese
• 12 ounces pasta rotini, penne, cellentani, or fusilli
• 2 cups shredded medium or sharp cheddar cheese divided
• 2-3 cups chopped broccoli florets
• 3 tablespoons olive oil
• 4 cups chicken broth regular or low sodium
• 1-2 teaspoons seasoning salt or salt and black pepper, amount as desired
• 2/3 cup heavy cream

Instructions

• Preheat oven to 425°F.
• In a 13×9-inch baking dish, place the whipped cream cheese in the center. Distribute the uncooked pasta, half of the shredded cheddar cheese, and chopped broccoli around the cream cheese.
• Sprinkle seasoning salt and drizzle olive oil evenly over the top of the pasta, cheddar cheese, and broccoli.
• Pour chicken stock over the mixture. Cover tightly with aluminum foil.
• Bake for 30 minutes. Carefully remove the foil and stir the ingredients together. Recover with foil. Return to the oven and bake another 30 minutes.
• Remove the foil and stir in the remaining shredded cheddar cheese and heavy cream until the cheese is melted and the sauce is creamy.
• Rest 5 minutes before serving.

Video

Notes

Storage: 

Store any leftovers in an airtight container in the fridge for up to four days. Reheat in the microwave or on the stovetop until warmed through.

You can freeze this creamy broccoli pasta bake after is baked and cooled for up to 2 months. Thaw and rewarm in the oven. We don’t recommend making this pasta bake ahead of time as it’s important to layer in the ingredients right before cooking.

Expert Tips

• Layer the ingredients correctly. In order for the pasta to cook correctly and the sauce to be creamy, be sure to layer the ingredients in the casserole dish as instructed.
• Cover tightly with foil. This is the key secret step in this broccoli pasta bake. It’s what cooks the pasta perfectly!
• Swap the chicken stock for vegetable stock. To make this recipe completely vegetarian, use vegetable stock.
• Add a protein. We love to use shredded rotisserie chicken or smoked sausage for ease!

Nutrition

Calories: 453kcal | Carbohydrates: 37g | Protein: 16g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 65mg | Sodium: 1051mg | Potassium: 307mg | Fiber: 2g | Sugar: 4g | Vitamin A: 863IU | Vitamin C: 20mg | Calcium: 277mg | Iron: 1mg

The post Broccoli Pasta Bake (No-Boil) appeared first on Dinner in 321.