If you’ve never had Chicken Florentine Pasta, you’re in for a treat. It’s inspired by one of our favorite Italian restaurants in Texas and we had to figure out how to make the recipe at home. The pasta is usually long noodles like fettuccine, coated in a creamy parmesan sauce, with chicken, garlic, and sun-dried tomatoes.

After making this a handful of times, it’s a recipe that my family has begun to request over and over. With just 7 ingredients, it has so much flavor and is quick enough for a weeknight meal or special enough for entertaining on the weekends. Serve with our Loaded House Salad or Glazed Brussels Sprouts for the ultimate dinner.

Why You’ll Love this Recipe

• One pan pasta recipe. We love a weeknight pasta to use just a single skillet and pot for easy cooking and cleanup after enjoying the meal.
• A comforting pasta everyone will love. This chicken Florentine pasta recipe is even something picky eaters will like thanks to it’s creamy and cheesy sauce.
• Restaurant-quality Italian right at home. Inspired by one of our favorite Italian restaurants in Texas, it’s so easy to make this gourmet dish any night of the week.

Laura Ashley’s Tip: Reserve pasta cooking water to make the best sauce. This is the key to making a good pasta recipe. The starch in the pasta cooking liquid helps to bind the sauce to make it rich and smooth.

Ingredients

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

• Spaghetti or fettuccini: The noodles for the recipe, we recommend using a long noodle that’s classic to this dish.
• Boneless skinless chicken breast or thighs: You can use the cut of chicken you prefer for this pasta recipe or a mix of the two. Just make sure it’s boneless and skinless.
• Marinated sun-dried tomatoes: Adds rich tomato flavor.
• Garlic cloves: Infuses every bite with garlicky flavor.
• Heavy cream: Adds richness and a nice creamy texture.
• Fresh spinach: Gives the dish bright vegetable flavor.
• Grated parmesan cheese: Adds cheesy and salty flavor in every bite.
• Crushed red pepper flakes: These are optional, but add a kick of spice if desired.
• Optional Garnishes: Additional parmesan cheese and/or fresh basil for a nice finish at the end.

Tools You’ll Need

• Chef’s Knife 
• Cutting Board
• Large Skillet 
• Silicone Tongs
• Liquid Measuring Cup
• Measuring Cups

How to Make Chicken Florentine Pasta

1. Cook the pasta according to package directions in salted water until al dente. Reserve a cup of the pasta water, then drain and set aside.
2. In a bowl, drain and reserve the oil from the jar of sun-dried tomatoes. Chop the tomatoes in small pieces.

3. Season chicken with salt and pepper or seasoning salt on both sides. In a large skillet, heat 2 tablespoons of the reserved oil over medium-high heat. Add the seasoned chicken and cook for about 5-7 minutes, or until golden brown and cooked through. Transfer to a plate and set aside.

4. In the same skillet, add the remaining reserved oil, the chopped sun-dried tomatoes, and garlic. Sauté for 1 minute.

5. Pour in heavy cream, spinach, parmesan cheese, and crushed red pepper flakes (if using). Bring to a gentle simmer, and cook for 1-2 minutes or until slightly thickened. Taste and adjust seasoning as desired.

6. Slice the chicken into strips. Add the cooked pasta and chicken to the sauce. Toss until the pasta is well coated with the sauce. Add 1/2 to 1 cup of the reserved pasta water to reach your desired consistency.
7. Serve immediately. If desired, garnish with fresh basil and additional Parmesan cheese.

Expert Tips

• Look for pieces of chicken that are similar in size. This helps them to cook evenly in the skillet and at the same rate so that your chicken is moist and not dry. You can cut the chicken breast in half to be thinner that way they cook faster.
• Be sure to cook everything in the same skillet for lots of flavor. This makes meal preparation easy, but also the browned bits from cooking the chicken first add that rich restaurant-quality flavor in every bite.
• Add the parmesan cheese when the heat is lowered. If you add it while the pasta is still too hot, then it will become clumpy and not melt into the sauce nicely.
• If you want to make a lighter sauce, you can swap the heavy cream for half and half.

Storage

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet on the stovetop with a splash of cream or water to refresh the sauce to the correct consistency.

We don’t recommend freezing this pasta as it will change the texture of the noodles once they are thawed.

Frequently Asked Questions

More Easy Pasta Recipes

• Chicken Bacon Pasta
• Million Dollar Spaghetti
• Tuna Noodle Casserole
• Creamy Bolognese

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Chicken Florentine Pasta

This Chicken Florentine Pasta is a one-pan pasta recipe that's gourmet and decadent for any night of the week. With a simple ingredient list, it's a comforting meal that everyone will love.

Course Main Course

Cuisine American

Keyword chicken, holiday, holidays, pasta

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 12 minutes minutes

Servings 6 servings

Calories 482kcal

Ingredients

• 8 ounces spaghetti or fettuccini
• 1 pound boneless skinless chicken breast or thighs
• salt and black pepper or seasoning salt amount as desired
• 6.7 ounce jar marinated sun-dried tomatoes
• 3-4 minced garlic cloves
• 1 cup heavy cream
• 1 cup chopped fresh spinach
• 1/2 cup grated parmesan cheese
• 1/4 teaspoon crushed red pepper flakes optional
• Optional Garnishes: additional parmesan cheese and/or fresh basil

Instructions

• Cook the pasta according to package directions in salted water until al dente. Reserve a cup of the pasta water, then drain and set aside.
• In a bowl, drain and reserve the oil from the jar of sun-dried tomatoes. Chop the tomatoes in small pieces.
• Season chicken with salt and pepper or seasoning salt on both sides. In a large skillet, heat 2 tablespoons of the reserved oil over medium-high heat. Add the seasoned chicken and cook for about 5-7 minutes, or until golden brown and cooked through. Transfer to a plate and set aside.
• In the same skillet, add the remaining reserved oil, the chopped sun-dried tomatoes, and garlic. Sauté for 1 minute.
• Pour in heavy cream, spinach, parmesan cheese, and crushed red pepper flakes (if using). Bring to a gentle simmer, and cook for 1-2 minutes or until slightly thickened. Taste and adjust seasoning as desired.
• Slice the chicken into strips. Add the cooked pasta and chicken to the sauce. Toss until the pasta is well coated with the sauce. Add 1/2 to 1 cup of the reserved pasta water to reach your desired consistency.
• Serve immediately. If desired, garnish with fresh basil and additional Parmesan cheese.

Video

Notes

Storage:

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet on the stovetop with a splash of cream or water to refresh the sauce to the correct consistency.

We don’t recommend freezing this pasta as it will change the texture of the noodles once they are thawed.

Tips: 

• Look for pieces of chicken that are similar in size. This helps them to cook evenly in the skillet and at the same rate so that your chicken is moist and not dry. You can cut the chicken breast in half to be thinner that way they cook faster.
• Be sure to cook everything in the same skillet for lots of flavor. This makes meal preparation easy, but also the browned bits from cooking the chicken first add that rich restaurant-quality flavor in every bite.
• Add the parmesan cheese when the heat has been lowered. If you add it while the pasta too hot, then it will become clumpy and not melt into the sauce nicely.
• If you want to make a lighter sauce, you can swap the heavy cream for half and half.

Nutrition

Calories: 482kcal | Carbohydrates: 49g | Protein: 29g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 100mg | Sodium: 286mg | Potassium: 1538mg | Fiber: 5g | Sugar: 14g | Vitamin A: 1448IU | Vitamin C: 15mg | Calcium: 154mg | Iron: 4mg

The post Chicken Florentine Pasta appeared first on Dinner in 321.

We love a no-cook, one-pan pasta recipe. This Chicken Bacon Pasta is especially simple because you combine all of the ingredients in a casserole dish and bake it in the oven until the noodles are tender. It’s the best weeknight recipe because the cleanup is just one dish! Bonus, it features high quality Borden® Cheese; your versatile go-to cheese for delicious recipes, snacks, and meals that bring the family together. 

Our family requests this dish on busy weeknights when getting dinner on the table feels impossible. But this chicken bacon ranch pasta recipe is the solution, with 10 minutes, dinner is ready to bake! We add delicious ranch seasoning to flavor the cheddar cream cheese sauce for a pasta that makes it taste homemade from start to finish.

If you love a comforting pasta try our no-boil Broccoli Pasta Bake or Cheesy Chicken Pasta Bake.

Why You’ll Love this Recipe

• No-boil pasta bake recipe. Just combine everything in the baking dish and bake until ready to serve.
• Minimal cleanup meal. With just one dish, you can have dinner ready to serve the whole family. And cleaning up takes only 10 minutes!
• Great recipe for leftover or rotisserie chicken. Have the grocery store do the work for you! We love using rotisserie chicken for this bacon chicken ranch pasta.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Plain or garlic herb whipped cream cheese: Makes the sauce nice and creamy with herby flavor.
• Pasta: We love using rotini, penne, cellentani, or fusilli shapes.
• Shredded medium or sharp cheddar Borden® Cheese: Made with quality ingredients for over 150 years, Borden® Cheese is 100% farmer-owned and crafted with real milk from American dairy farms. It’s takes this casserole to the next level!
• Olive oil: Helps to prevent the pasta from becoming too dry, prevents sticking and adds flavor
• Chicken broth (regular or low sodium): The cooking liquid to bind the sauce and make it the right consistency.
• Heavy cream: Adds creaminess and richness to the sauce.
• Ranch seasoning: A key seasoning that adds so much flavor to every bite.
• Shredded or cubed chicken: We like to use rotisserie chicken or leftover chicken.
• Cooked and crumbled bacon: Adds smokiness to the pasta recipe.
• Garnish options: sliced green onions, snipped parsley, extra cheese, extra cooked bacon.

Tools You’ll Need

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

How to make cheesy bacon chicken pasta

1. Preheat oven to 425°F.
2. In a 13×9-inch baking dish, place whipped cream cheese in the center. Distribute the uncooked pasta and 1 1/2 cups of the shredded Borden cheddar cheese around the cream cheese.

3. Sprinkle on ranch seasoning, salt, and black pepper and drizzle olive oil evenly over the entire dish components.

4. Pour chicken stock over the mixture. Tent and seal tightly with aluminum foil. Bake for 45 minutes.

5. Carefully remove the foil. Set aside 2 tablespoons of the bacon then add the remaining bacon to the top of the baked pasta along with the cooked chicken and heavy cream. Stir until well combined. Sprinkle the remaining cheese and reserved bacon on top.

6. Return to the oven, and bake another 15-20 minutes or until the cheese has started to brown and it’s bubbling at the edges of the baking dish.
7. Rest 5 minutes before serving. Garnish as desired.

expert tips

• Be sure to layer the ingredients in the casserole dish correctly. This will make sauce the right consistency to coat the noodles nicely.
• If your sauce is too thick, warm some chicken stock in the microwave and add to the sauce. Drizzle in some hot chicken stock and mix until the sauce is the right consistency.
• Use a rotisserie chicken as a store-bought shortcut. This is our secret to cutting the prep time down to 10 minutes. It’s ideal for any busy weeknight.
• Try our different pasta shapes. Be sure it’s a shorter pasta shape so it cooks quickly and evenly in the oven and also coats int he sauce nicely. We love rotini, penne, cellentani, or fusilli shapes.
• Add vegetables to the chicken and bacon pasta bake. We also love to add broccoli florets, spinach, peas, or green beans for added vegetable flavor.

storage

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven for a couple of minutes until warmed through.

Freeze leftovers in an airtight container for up to 2 months. Thaw overnight in the fridge then reheat in the oven or microwave until warmed through.

Frequently Asked Questions

More Easy Pasta Recipes

• Pizza Pasta Recipe
• Cheesesteak Pasta
• Chicken Garlic Pasta
• Sausage and Pepper Pasta

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

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Cheesy Chicken Bacon Pasta

This Chicken Bacon Pasta is easy to prep in about 10 minutes. You don't need the stove for this pasta recipe, everything is baked in a casserole dish in the oven to serve easily.

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 628kcal

Ingredients

• 7.5 ounce container plain or garlic herb whipped cream cheese
• 10-12 ounces pasta rotini, penne, cellentani, or fusilli
• 2 cups shredded medium or sharp cheddar Borden cheese divided
• 3 tablespoons olive oil
• 4 cups chicken broth regular or low sodium
• 1 1/4 cups heavy cream
• 3 tablespoons ranch seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups cooked shredded or cubed chicken
• 1/2 cup cooked and crumbled bacon divided
• Garnish options: sliced green onions, snipped parsley, extra cheese, extra cooked bacon

Instructions

• Preheat oven to 425°F.
• In a 13×9-inch baking dish, place whipped cream cheese in the center. Distribute the uncooked pasta and 1 1/2 cups of the shredded Borden cheddar cheese around the cream cheese.
• Sprinkle on ranch seasoning, salt, and black pepper and drizzle olive oil evenly over the entire dish components.
• Pour chicken stock over the mixture. Tent and seal tightly with aluminum foil. Bake for 45 minutes.
• Carefully remove the foil. Set aside 2 tablespoons of the bacon then add the remaining bacon to the top of the baked pasta along with the cooked chicken and heavy cream. Stir until well combined. Sprinkle the remaining cheese and reserved bacon on top.
• Return to the oven, and bake another 15-20 minutes or until the cheese has started to brown and it's bubbling at the edges of the baking dish.
• Rest 5 minutes before serving. Garnish as desired.

Video

Notes

Expert Tips

• Be sure to layer the ingredients in the casserole dish correctly. This will make sauce the right consistency to coat the noodles nicely.
• If your sauce is too thick, warm some chicken stock in the microwave and add to the sauce. Drizzle in some hot chicken stock and mix until the sauce is the right consistency.
• Use a rotisserie chicken as a store-bought shortcut. This is our secret to cutting the prep time down to 10 minutes. It’s ideal for any busy weeknight.
• Try our different pasta shapes. Be sure it’s a shorter pasta shape so it cooks quickly and evenly in the oven and also coats int he sauce nicely. We love rotini, penne, cellentani, or fusilli shapes.
• Add vegetables to the chicken and bacon pasta bake. We also love to add broccoli florets, spinach, peas, or green beans for added vegetable flavor.

Storage

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven for a couple of minutes until warmed through.

Freeze leftovers in an airtight container for up to 2 months. Thaw overnight in the fridge then reheat in the oven or microwave until warmed through.

Nutrition

Calories: 628kcal | Carbohydrates: 34g | Protein: 38g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 117mg | Sodium: 1615mg | Potassium: 377mg | Fiber: 3g | Sugar: 3g | Vitamin A: 626IU | Vitamin C: 0.2mg | Calcium: 183mg | Iron: 2mg

The post Chicken Bacon Pasta appeared first on Dinner in 321.

I’m not sure about you, but Johnny Marzetti Casserole has a special place in my heart. This is a recipe we would have growing up in elementary school once a week. It’s a classic red sauce noodle casserole made with ground beef, but the twist is that the noodles are actually egg noodles.

Johnny Marzetti is said to originate in the Midwest, specifically Columbus, Ohio, and is a recipe that’s been around for over a century! We totally understand why because it’s so easy to make with 8 ingredients and one of my family’s favorite meals.

If you love a great casserole, especially when you need to make a meal in advance for a busy week, we are experts in those types of recipes! Be sure to also try our Beef Cobbler and Hamburger Potato Casserole.

Laura Ashley’s Tip: While using egg noodles is part of the traditional, classic Johnny Marzetti recipe, you can substitute for a regular pasta shape like penne if desired.

Why you’ll Love this Recipe

• 8-ingredient pasta casserole. Everyone always loves a pasta bake and that’s exactly what Johnny Marzetti is! The classic recipe uses egg noodles rather than traditional boxed pasta.
• Minimal cooking and equipment required. Besides just boiling the noodles and making the sauce in a skillet, the oven does all the work for you!
• Taste the Sauce. If you prefer a sweeter sauce, add sugar, brown sugar, honey or sugar substitute to your taste preference.
• Great casserole to make in advance. You can assemble the layers and bake right before dinner or guests arrive.

Ingredients

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

• Ground beef: The beef base for the tomato sauce of the casserole.
• Celery: One of the basic vegetables that infuses the sauce with lots of flavor.
• Onion: Adds nice onion sweetness in every bite.
• Egg noodles: Rather than pasta, egg noodles are the midwestern twist on this classic recipe.
• Tomato sauce: Makes this a classic pasta bake that’s so delicious.
• Tomato paste: Enhances the tomato flavor even more.
• Worcestershire sauce: Adds nice saltiness and umami.
• Shredded cheddar cheese: Gives that ooey, gooey quality to the pasta bake.
• Seasoning Options: You can use seasoning salt, salt and black pepper, fresh or dried garlic, crushed red pepper flakes, and/or an Italian seasoning blend to season the meat sauce.

Tools You’ll Need

• 13″x9″ Baking Dish
• Large Skillet
• Stockpot
• Meat Chopper
• Measuring Cups and Spoons
• Spatula
• Cheese Grater
• Chef’s Knife
• Cutting Board

How to Make Johnny Marzetti recipe

1. Preheat oven to 350°F.
2. Cook the egg noodles in boiling water 1 minute less than the package calls for al dente, then drain and set aside. 

3. In a large skillet, cook the ground beef, diced celery, and diced onion over medium heat until the beef is browned and vegetables are tender. Drain excess fat if needed. Season as desired. We like to add seasoning salt, garlic, crushed red pepper, and Italian seasoning.

4. Add tomato sauce, tomato paste, water, and Worcestershire sauce to the skillet. Stir well and simmer for about 10 minutes. Taste and adjust the seasoning as needed.

5. Mix the cooked noodles into the meat sauce. Transfer everything to a baking dish and sprinkle with shredded cheddar cheese. 

6. Bake uncovered for 25-30 minutes, or until bubbly and the cheese is melted.

Expert Tips

• Don’t overcook the egg noodles! These cook much faster than regular pasta. We often like to cook them a minute less than the package instructions since they will also continue cooking in the oven.
• When using tomato paste, be sure to cook it for a minute or two until it lightly caramelizes. This will enhance it’s flavor and make the sauce even better.
• Drain any fat from the beef. We often like to use lean beef so we don’t have to drain excess fat. But if there is a lot after browning, you will want to drain it so your Johnny Marzetti casserole isn’t greasy.
• Taste the Sauce. If you prefer a sweeter sauce, add sugar, brown sugar, honey or sugar substitute to your taste preference.
• Grate your cheddar cheese by hand. This makes a huge different. Pre-shredded cheddar cheese can have a powder on it that prevents it from melting as nicely.

Storage

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through.

You can also freeze this casserole for up to 2 months. Just thaw before reheating. We like to note the egg noodles may not be the same texture after freezing, but the bake itself will still be delicious.

It’s great to make Johnny Marzetti in advance! Make the different components, allow them to cool, then layer them in the casserole dish and store covered in the fridge. Bake right before serving.

Frequently Asked Questions

More Easy Casserole Recipes

• Chicken Fajita Casserole
• Beef Cobbler
• No-Boil Broccoli Pasta Bake
• Chicken Cornbread Casserole

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Johnny Marzetti Casserole Recipe

This Johnny Marzetti Casserole recipe is a classic pasta casserole that's so easy to make in under an hour. With affordable ingredients, it's a nostalgic dinner that's great for feeding a crowd any day of the week.

Course Main Course

Cuisine American

Keyword beef, pasta

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 399kcal

Ingredients

• 10-12 ounces dry egg noodles
• 1 pound ground beef
• 1/2 cup diced celery
• 1/2 cup diced onion
• Seasoning options: seasoning salt, salt and black pepper, fresh or dried garlic, crushed red pepper flakes and Italian seasoning
• 14.5 ounce can tomato sauce
• 6 ounce can tomato paste
• 1 cup water
• 1 tablespoon Worcestershire sauce
• 2 cups shredded cheddar cheese

Instructions

• Preheat oven to 350°F.
• Cook the egg noodles in boiling water 1 minute less than the package calls for al dente, then drain and set aside. 
• In a large skillet, cook the ground beef, diced celery, and diced onion over medium heat until the beef is browned and vegetables are tender. Drain excess fat if needed. Season as desired.
• Add tomato sauce, tomato paste, water, and Worcestershire sauce to the skillet. Stir well and simmer for about 10 minutes. Taste and adjust the seasoning as needed.
• Mix the cooked noodles into the meat sauce. Transfer everything to a baking dish and sprinkle with shredded cheddar cheese. 
• Bake uncovered for 25-30 minutes, or until bubbly and the cheese is melted.

Video

Notes

Tips: 

• • Don’t overcook the egg noodles! These cook much faster than regular pasta. We often like to cook them a minute less than the package instructions since they will also continue cooking in the oven.
  • When using tomato paste, be sure to cook it for a minute or two until it lightly caramelizes. This will enhance it’s flavor and make the sauce even better.
  • Drain any fat from the beef. We often like to use lean beef so we don’t have to drain excess fat. But if there is a lot after browning, you will want to drain it so your Johnny Marzetti casserole isn’t greasy.
  • Taste the Sauce. If you prefer a sweeter sauce, add sugar, brown sugar, honey or sugar substitute to your taste preference.
  • Grate your cheddar cheese by hand. This makes a huge different. Pre-shredded cheddar cheese can have a powder on it that prevents it from melting as nicely.

•  

•  

•  

Storage: 

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through.

You can also freeze this casserole for up to 2 months. Just thaw before reheating. We like to note the egg noodles may not be the same texture after freezing, but the bake itself will still be delicious.

It’s great to make Johnny Marzetti in advance! Make the different components, allow them to cool, then layer them in the casserole dish and store covered in the fridge. Bake right before serving.

Nutrition

Calories: 399kcal | Carbohydrates: 45g | Protein: 34g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 94mg | Sodium: 885mg | Potassium: 958mg | Fiber: 4g | Sugar: 8g | Vitamin A: 877IU | Vitamin C: 13mg | Calcium: 210mg | Iron: 5mg

The post Johnny Marzetti Casserole Recipe appeared first on Dinner in 321.

It’s an easy recipe to make with just macaroni pasta, fresh veggies, and a creamy mayonnaise dressing with a hint of tang and sweetness. What makes this recipe the Southern version is that we add hard boiled eggs and sometimes ham into the salad as well.

The best part is you can prep this Southern pasta salad in advance. The flavors just get better with time. Whenever we are in the South for a barbecue, this recipe is definitely on the menu, it’s a family favorite and our kids love it.

If you love a good pasta salad recipe be sure to try our Best Macaroni Salad (another viral recipe), or our Healthy Pasta Salad for a twist!

Why You’ll Love this Recipe

Laura Ashley’s Tip: When it comes to choosing a noodle, if you can find the macaroni noodles with ridges, these bind the dressing the best. You can also use any short noodle you already have at home like penne or ditalini.

Ingredients

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

• Elbow macaroni pasta: We love this noodle for a pasta salad, it’s easy to eat and coats in the mayo dressing nicely. You can also use any other short noodles you have at home.
• Mayonnaise: Base of the dressing that makes it creamy. You can also use Miracle Whip.
• Apple cider vinegar or white vinegar: The hint of acid that balances all of the flavors.
• Granulated sugar: We add just a hint to compliment the tang of the vinegar.
• Dijon mustard: Adds a bright flavor to every bite.
• Sweet relish: A hint of sweetness and delicious pickle flavor.
• Sweet onion: Great crunch and fresh flavor.
• Celery: Gives all the texture to this macaroni salad.
• Red bell pepper: Adds bright color and flavor.
• English cucumber: Another ingredient that oftentimes isn’t in pasta salad but we love to add for extra texture.
• Hard boiled eggs: Adds protein and more creaminess to every bite.
• Ham: Totally optional but we love it for it’s rich flavor.

Tools You’ll Need

• Mixing Bowl
• Measuring Cups
• Spatula
• Measuring Cups and Spoons
• Cooling Rack (optional for eggs)
• Cutting Board
• Chef’s Knife
• Large Stockpot

How to Make southern Macaroni Salad

1. Cook the elbow macaroni according to package instructions in boiling salted water until al dente. Drain and rinse with cold water to cool.
2. In a large mixing bowl, combine mayonnaise, vinegar, sugar, Dijon mustard, and sweet relish. Whisk until smooth. Taste and add salt and black pepper if desired.

3. Add onion, celery, red bell pepper, cucumber, and hard boiled eggs.

4. Add the cooled macaroni to the dressing and toss to coat evenly. If using, add cooked ham and gently mix to combine.

5. Taste and adjust seasonings if needed. Chill in the refrigerator for at least 1 hour before serving to let flavors meld. Serve cold and enjoy!

Expert Tips

• Be sure to cook the pasta to al dente according to the package instructions. This will prevent the pasta salad from becoming mushy once it’s dressed and chilled.
• It’s better made in advance. This is one of those recipes that gets better in flavor the longer it marinates in the fridge. We often make it the night before a big gathering.
• Customize it to your liking. Add more spices, herbs, even different veggies like carrots and sugar snap peas if desired.
• We drain and rinse the macaroni noodles to stop the cooking quickly. This way they also don’t overcook from the residual heat of boiling.

Storage and Make Ahead

Store any leftovers in the fridge for up to 4 days. When you are ready to enjoy again, just let it sit out at room temperature to take the chill off for 15 minutes or so and toss fresh with a drizzle of olive oil if desired.

We don’t recommend freezing this recipe since it will change the texture. But it is a great side dish to prep ahead for a party. The day before you can prep out all of the ingredients or even mix it all together to marinate overnight. This makes the day of the event or weekday meals super simple.

Frequently Asked Questions

More Delicious Pasta Salad Recipes

• Lemon Pasta Salad
• Barbecue Chicken Pasta Salad
• Creamy Italian Pasta Salad
• Healthy Pasta Salad

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Southern Macaroni Salad

This Southern Macaroni Salad is the authentic recipe our family grew up eating at every family gathering and potluck. It's easy to make in jusy 30 minutes and great to prep in advance. It's the best side dish that everyone asks for over and over.

Course Salad, Side Dish

Cuisine American

Keyword holiday, pasta

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Chilling time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 12 servings

Calories 175kcal

Ingredients

• 1 1/2 cups uncooked elbow macaroni pasta about 6 ounces
• 1 cup mayonnaise
• 2 tablespoons apple cider vinegar or white vinegar
• 2 tablespoons granulated sugar
• 1 tablespoon dijon mustard
• 1 tablespoon sweet relish
• 1 cup finely diced sweet onion
• 1 cup finely diced celery
• 1/2 cup finely diced red bell pepper
• 1/2 cup finely diced English cucumber
• 3 hard boiled eggs
• 1 cup diced cooked ham optional

Instructions

• Cook the elbow macaroni according to package instructions in boiling salted water until al dente. Drain and rinse with cold water to cool.
• In a large mixing bowl, combine mayonnaise, vinegar, sugar, Dijon mustard, and sweet relish. Whisk until smooth. Taste and add salt and black pepper if desired.
• Add onion, celery, red bell pepper, cucumber, and hard boiled eggs.
• Add the cooled macaroni to the dressing and toss to coat evenly. If using, add cooked ham and gently mix to combine.
• Taste and adjust seasonings if needed. Chill in the refrigerator for at least 1 hour before serving to let flavors meld. Serve cold and enjoy!

Video

Notes

Storage: 
Store any leftovers in the fridge for up to 4 days. When you are ready to enjoy again, just let it sit out at room temperature to take the chill off for 15 minutes or so and toss fresh with a drizzle of olive oil if desired.

We don’t recommend freezing this recipe since it will change the texture. But it is a great side dish to prep ahead for a party. The day before you can prep out all of the ingredients or even mix it all together to marinate overnight. This makes the day of the event or weekday meals super simple.

Tips: 

• Be sure to cook the pasta to al dente according to the package instructions. This will prevent the pasta salad from becoming mushy once it’s dressed and chilled.
• Make it in advance. This is one of those recipes that gets better in flavor the longer it marinates in the fridge. We often make it the night before a big gathering.
• Customize it to your liking. Add more spices, herbs, even different veggies like carrots and sugar snap peas if desired.
• We drain and rinse the macaroni noodles to stop the cooking quickly. This way they also don’t overcook from the residual heat of boiling.

Nutrition

Calories: 175kcal | Carbohydrates: 19g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 57mg | Sodium: 342mg | Potassium: 155mg | Fiber: 1g | Sugar: 5g | Vitamin A: 330IU | Vitamin C: 9mg | Calcium: 20mg | Iron: 1mg

The post Southern Macaroni Salad appeared first on Dinner in 321.

If you are looking for a pasta bake that takes minimal time to prep and feeds a group in no time, let us introduce you to our Million Dollar Spaghetti. This is such a fun recipe that’s grand in appearance with layers of noodles, meat sauce, and lots of creamy and shredded cheese and ready in an hour.

We can attest that both kids and adults love it – this easy spaghetti bake is a recipe we see at every church picnic and it’s usually the first thing that’s eaten up! You can use whatever ground meat you like, we love a combination of ground beef and Italian sausage.

If you love a good pasta, we have that in common! Be sure to try our viral Taco Pasta and Pizza Pasta recipe. You won’t be disappointed!

Reader Review: “I’d been making a version of Million Dollar Spaghetti for years. The recipe was in a cookbook my Mom gave me back in the 70’s, but I lost the book in a move. I came across your recipe and it sounded pretty much the same so I gave it a try, using a ground beef and spicy sausage combo. The end result was a huge hit with my family and is now saved in my recipe app, safe and sound. Thank you so much for sharing this easy, yummy and filling dish!” – Ceejay

Why You’ll Love this Recipe

• An easy pasta bake that’s simpler to assemble than a lasagna. Forget the complicated layers of a lasagna, this spaghetti bake is super simple to assemble, you will be amazed.
• Easy to prepare in advance. When you’re feeding a crowd for dinner, the holidays, or really any gathering, we like to assemble this the morning of and bake it right before eating.
• Makes for the best leftovers! Yes, trust us when we say you can have this on the table in an hour! And if you’re lucky there will be leftovers to eat the next day too.

One Reader Said: “Thanks so much for this recipe. My husband loved this dish and he couldn’t stop eating it. This will definitely be added to my favorite dishes to cook. Sooo good, Laura!” – Karen

Ingredients

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

Spaghetti Layer:

• Spaghetti: The noodles that make this pasta bake what it is! They add a great texture and fun look.
• Marinara sauce: Choose your favorite store-bought brand here or you can make it from scratch.
• Shredded mozzarella cheese: We like to buy a block and shred it ourselves for an extra gooey quality.
• Olive oil: The cooking fat for the recipe, choose a high quality brand.

Meat Sauce Layer:

• Ground beef and/or Italian sausage: We love to use either! You can even use spicy Italian sausage if desired. Usually we use half ground beef and half sausage for great flavor.
• Garlic cloves: Fresh garlic cloves are best, they infuse each bite with the flavor we all love.
• Dried minced onion: This adds lots of onion flavor with just a little spoonful.
• Marinara sauce: We also use marinara in the meat sauce layer for an extra saucy texture.
• Italian seasoning: The dried spice blend that compliments this pasta recipe so nicely.
• Optional garnishes: Sliced green onions or snipped fresh basil are both delicious.

Cheese Layer:

• Cream cheese: Be sure to soften before using for easy mixing. This adds so much creaminess.
• Cottage cheese or ricotta: We love ricotta for a high-protein option or cottage cheese is always delicious too.
• Shredded mozzarella cheese: Buy a block and shred it yourself, this adds more meltiness to the cheese layer. Some pre-shredded cheeses are coated in a cornstarch powder that doesn’t melt as nicely.
• Shredded cheddar cheese: We love adding a hint of cheddar too for it’s sharp flavor.

Tools You’ll Need

• 13″x9″ Baking Dish
• Stockpot
• Large Skillet
• Tongs
• Garlic Press
• Colander
• Meat Chopper
• Measuring Cups and Spoons
• Spatula
• Rotary Cheese Grater (optional)

How to Make Million Dollar Spaghetti

1. Preheat oven to 350°F. Grease a 13×9-baking dish with nonstick spray or butter.
2. Cook spaghetti according to package instructions until al dente. Drain and place in the prepared baking dish.
3. Fold the cooked spaghetti with marinara sauce and shredded mozzarella cheese. Spread evenly. Drizzle with olive oil.

4. In a large skillet, cook the ground meat over medium heat until browned. Drain any excess fat. Add garlic, dried minced onion, Italian seasoning, and seasoning salt. Cook 1 minute.

5. Stir in marinara sauce. Simmer for 10 minutes.
6. Pour the mixture over the spaghetti layer and spread evenly.

7. In a mixing bowl, combine the softened cream cheese, cottage cheese or ricotta cheese, ½ cup of the mozzarella cheese, ½ cup of the cheddar cheese and salt and pepper. Mix until smooth.
8. Using a scoop or spoon, dollop the cheese mixture all over the meat sauce layer. Spread in an even layer with the back of a spoon or offset spatula.

9. Sprinkle the remaining mozzarella and cheddar cheese on top.

10. Cover with aluminum foil. Bake 30 minutes. Uncover and bake another 10-15 minutes or until the cheese is bubbly and golden.
11. Cool for a few minutes before serving. Garnish if desired.

Expert Tips

• Drain excess fat from the meat before mixing. This is super important so that you don’t have a greasy Million Dollar Spaghetti bake.
• Cook the spaghetti to al dente according to the package instructions. You want the pasta to have a bit of a bite to it since it will continue to cook in the oven and become even softer. We want to avoid the pasta becoming mushy.
• Be sure to cover with foil the first half of baking and uncover the second half. We bake with foil on top of the casserole for most of the bake time to ensure that everything is cooking at an even rate. We uncover for the last few minutes of baking to make sure the cheesy melts beautifully and becomes golden brown.
• Customize with your favorite mix-ins. You could swap the noodles, but we guarantee it won’t be as classic or delicious as the baked spaghetti. Add other Italian herbs and even swap the ground beef for turkey or chicken if desired.

Storage

Store any leftovers in airtight container in the fridge for up to 4 days. Reheat in the oven or microwave for a few minutes until warmed through.

This casserole freezes beautifully, just wrap with plastic and freeze for up to 2 months. We like to even cut it into individual portions before freezing so that it’s easy to thaw and then reheat.

Million Dollar Spaghetti is also a great make-ahead recipe for a crowd! You can assemble the bake earlier in the day and keep in the fridge. Just bake when the guests come over for easy meal prep.

More Simple Pasta Recipes

• One Pan Pasta
• Creamy Steak Pasta
• Cheesy Chicken Pasta Bake
• Sausage and Pepper Pasta

Print

Million Dollar Spaghetti

This Million Dollar Spaghetti is an impressive pasta bake for a crowd. With layers of noodles, meat sauce, and cheese, it's ready an hour.

Course Main Course

Cuisine American

Keyword beef, pasta, pork

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 12 servings

Calories 480kcal

Ingredients

Spaghetti Layer

• 12 ounces spaghetti
• 8 ounces marinara sauce
• 1 cup shredded mozzarella cheese
• 2 tablespoons olive oil

Meat Sauce Layer

• 2 pounds ground beef and/or Italian sausage
• 2-3 minced garlic cloves
• 1 tablespoon dried minced onion
• 32 ounces marinara sauce
• 2 teaspoons Italian seasoning
• seasoning salt or salt and black pepper amount as desired
• Optional garnishes: sliced green onions or snipped fresh basil

Cheese Layer

• 8 ounces cream cheese softened
• 2 cups cottage cheese or ricotta
• 2 cups shredded mozzarella cheese divided
• 1 cup shredded cheddar cheese divided
• seasoning salt or salt ad black pepper amount as desired

Instructions

• Preheat oven to 350°F. Grease a 13×9-baking dish with nonstick spray or butter.
• Cook spaghetti according to package instructions until al dente. Drain and place in the prepared baking dish.
• Fold the cooked spaghetti with marinara sauce and shredded mozzarella cheese. Spread evenly. Drizzle with olive oil.
• In a large skillet, cook the ground meat over medium heat until browned. Drain any excess fat. Add garlic, dried minced onion, Italian seasoning, and seasoning salt. Cook 1 minute.
• Stir in marinara sauce. Simmer for 10 minutes.
• Pour the mixture over the spaghetti layer and spread evenly.
• In a mixing bowl, combine the softened cream cheese, cottage cheese or ricotta cheese, ½ cup of the mozzarella cheese, ½ cup of the cheddar cheese and salt and pepper. Mix until smooth.
• Using a scoop or spoon, dollop the cheese mixture all over the meat sauce layer. Spread in an even layer with the back of a spoon or offset spatula.
• Sprinkle the remaining mozzarella and cheddar cheese on top.
• Cover with aluminum foil. Bake 30 minutes. Uncover and bake another 10-15 minutes or until the cheese is bubbly and golden.
• Cool for a few minutes before serving. Garnish if desired.

Video

Notes

Storage: 

Store any leftovers in airtight container in the fridge for up to 4 days. Reheat in the oven or microwave for a few minutes until warmed through.

This casserole freezes beautifully, just wrap with plastic and freeze for up to 2 months. We like to even cut it into individual portions before freezing so that it’s easy to thaw and then reheat.

Million Dollar Spaghetti is also a great make-ahead recipe for a crowd! You can assemble the bake earlier in the day and keep in the fridge. Just bake when the guests come over for easy meal prep.

Expert Tips: 

• • Drain excess fat from the meat before combining. This is super important so that you don’t have a greasy Million Dollar Spaghetti bake.

• • Cook the spaghetti to al dente according to the package instructions. You want the pasta to have a bit of a bite to it since it will continue to cook in the oven and become even softer. We want to avoid the pasta becoming mushy.

• • Follow the baking instructions for covering with foil. We bake with foil on top of the casserole for most of the bake time to ensure that everything is cooking at an even rate. We uncover for the last few minutes of baking to make sure the cheesy melts beautifully and becomes golden brown.

• • Customize the pasta bake. You could swap the noodles, but we guarantee it won’t be as classic or delicious as the baked spaghetti. Add other Italian herbs and even swap the ground beef for turkey or chicken if desired.

Nutrition

Calories: 480kcal | Carbohydrates: 30g | Protein: 34g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 954mg | Potassium: 686mg | Fiber: 3g | Sugar: 7g | Vitamin A: 744IU | Vitamin C: 7mg | Calcium: 269mg | Iron: 3mg

The post Million Dollar Spaghetti appeared first on Dinner in 321.

Hawaiian Pasta Salad, also known as macaroni salad, is one of our favorite ways of preparing the classic noodle recipe. We first had this side dish at a neighbor’s barbecue and immediately had to ask for the recipe. Now for several years, it’s been in our recipe rotation for picnics and other large gatherings.

This macaroni salad has a simple tangy and slightly sweet dressing plus crunch from fresh veggies like bell pepper, celery, and carrots. We add pineapple tidbits as a twist on the classic recipe which usually has no pineapple.

As a recipe that is from and commonly served in Hawaii, it’s a comforting classic that pairs well with our slow cooker beef brisket, barbecue ribs or steak sandwich. Your friends and family will be coming back for seconds.

Why You’ll Love this Recipe

• Twist on classic Hawaiian macaroni salad. We add pineapple to this classic recipe for a fresh spin.
• Great to make in advance for any party. This is always on spring and summer menus at our house. We assemble it the day before and it’s even better in flavor the next day.
• Customize to your liking. You can switch the noodle, add extra veggies, or even protein, like ham or chicken, if desired.

Ingredients

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

• Pasta: Use elbow, rotini, penne, fusilli, bowties, cellentani shapes in this salad.
• Half-and-half or whole milk: One of the creamy ingredients for the dressing.
• Mayonnaise or salad dressing: Base of the salad dressing.
• Apple cider vinegar: Adds a hint of tang to balance all of the flavors.
• Sugar or brown sugar: Just a hint of sugar adds the right amount of sweetness in every bite.
• Boiled Eggs: Contribute protein, a creamy texture, and richness to the salad.
• Red bell pepper: Adds veggie sweetness and great crunch.
• Cucumber: Contributes a refreshing vegetable flavor.
• Shredded carrots: We love using shredded carrots in this salad for the texture.
• Green onions: Gives a light hint of onion flavor.
• Celery: An essential pasta salad ingredient in our minds, adds lots of texture.
• Pineapple tidbits: Our twist on the classic recipe for a hint of fruity flavor.

Tools You’ll Need

• Mixing Bowl
• Measuring Cups
• Spatula
• Measuring Cups and Spoons
• Cooling Rack (optional for eggs)
• Cutting Board
• Chef’s Knife
• Large Stockpot

How to Make Hawaiian Pasta Salad

1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and rinse under cold water.

2. In a large bowl, mix together mayonnaise or salad dressing, half-and-half, apple cider vinegar, sugar (if using), and seasoning salt or salt and pepper. Adjust to taste.

3. To the bowl, add red bell pepper, cucumber, carrots, green onions, celery and pineapple tidbits.

4. Add the pasta and gently toss until everything is evenly coated.

5. Cover and refrigerate for at least 1 hour before serving.
6. Give the salad another gentle toss before serving.

Expert Tips

• Boil the pasta to al dente. Look at the box instructions, this is a foolproof method to make sure your salad isn’t mushy.
• Use canned pineapple or fresh. You can chop ripe fresh pineapple or simply drain a can of pineapple tidbits.
• Chill for at least an hour before enjoying. This helps the dressing to marinate the noodles with bold flavor.
• Add protein if desired. This pasta salad is delicious with ham or shredded chicken.

Storage and Make-Ahead

Store this pasta salad in an airtight container in the fridge for up to 3 days. We like to let it sit out for 30 minutes prior to serving to take the chill off. We don’t recommend freezing this macaroni salad as it will change the texture.

Yes! This is a wonderful recipe to make in advance. You can even make it the night before entertaining and it will be rich in flavor the next day. It’s also easy to transport to any party too.

What to Serve with Hawaiian Pasta Salad

There are so many delicious main courses as well as other side dishes to serve with this pasta salad with pineapple. Here are some of our classic pairings:

• Slow Cooker Barbecue Chicken Drumsticks
• Baked Macaroni and Cheese
• Crockpot Cornbread Pudding
• Apple Pie Baked Beans

Frequently Asked Questions

More Easy Side Dishes

• No-Boil Broccoli Pasta Bake
• Cucumber and Strawberry Salad
• Spaghetti Pasta Salad
• Pimento Mac and Cheese

Print

Hawaiian Pasta Salad (with Pineapple)

This Hawaiian Pasta Salad is a sweet and tangy side dish easy to prep in about 20 minutes. The perfect make-ahead recipe, we add pineapple bits as a twist on the classic recipe. Serve it at picnics, barbecues, or any gathering!

Course Salad, Side Dish

Cuisine American

Keyword holiday, holidays, pasta

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Calories 141kcal

Ingredients

• 8 ounces pasta elbow, rotini, penne, fusilli, bowtie, cellentani
• 1/2 cup half-and-half or whole milk
• 1 cup mayonnaise or salad dressing
• 1 tablespoon apple cider vinegar
• 1 1/2-2 tablespoons sugar or brown sugar optional
• seasoning salt or salt and black pepper amount as desired
• 6 large boiled eggs peeled and diced
• 1/2 cup diced red bell pepper
• 1/2 cup diced cucumber
• 1/2 cup shredded carrots
• 1/2 cup diced celery
• 1/4 cup sliced green onions
• 2 cups pineapple tidbits fresh or drained from a can

Instructions

• Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and rinse under cold water.
• In a large bowl, mix together mayonnaise or salad dressing, half-and-half, apple cider vinegar, brown sugar (if using), and seasoning salt or salt and pepper. Adjust to taste.
• To the bowl, add boiled eggs red bell pepper, cucumber, carrots, green onions, celery and pineapple tidbits.
• Add the pasta and gently toss until everything is evenly coated.
• Cover and refrigerate for at least 1 hour before serving.
• Give the salad another gentle toss before serving.

Notes

Expert Tips

• Boil the pasta to al dente. Look at the box instructions, this is a foolproof method to make sure your salad isn’t mushy.
• Use canned pineapple or fresh. You can chop ripe fresh pineapple or simply drain a can of pineapple tidbits.
• Chill for at least an hour before enjoying. This helps the dressing to marinate the noodles with bold flavor.
• Add protein if desired. This pasta salad is delicious with ham or shredded chicken.

Storage: 

Store this pasta salad in an airtight container in the fridge for up to 3 days. We like to let it sit out for 30 minutes prior to serving to take the chill off. We don’t recommend freezing this macaroni salad as it will change the texture.

Yes! This is a wonderful recipe to make in advance. You can even make it the night before entertaining and it will be rich in flavor the next day. It’s also easy to transport to any party too.

Nutrition

Calories: 141kcal | Carbohydrates: 21g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 167mg | Potassium: 148mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1170IU | Vitamin C: 11mg | Calcium: 28mg | Iron: 0.4mg

The post Hawaiian Pasta Salad 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

Print

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.

We love a casserole, why? Because they’re easy! This Philly Cheesesteak Casserole is one of our favorites. It takes all the flavors of the sandwich we love and turns it into the creamiest noodle bake.

Anyone can master this recipe at home and better yet it takes only 45 minutes from start to finish. The idea was originally thought up by my husband, and boy was he a genius! The ingredient list is simple to shop as well, in fact, you probably have several of the ingredients already at home.

If you are learning to cook or are a seasoned chef, this recipe can be mastered by everyone. It’s truly so delicious in every bite. For more casserole recipes be sure to try our Chicken Cordon Bleu Casserole and Cheesy Cabbage Casserole.

Why You’ll Love this Recipe

• 45-minute dinner recipe. From beginning to end, this casserole will be on the table in no time, making busy weeks a little less stressful.
• Affordable meal. This is the perfect dish to put on your meal prep list. It can be easy to shop for in advance and isn’t expensive.
• Comfort food at it’s finest. Everyone loves this recipe, it’s the best combination of noodles with a creamy sauce plus cheese and bits of steak.

Ingredients

Scroll down to the end of this post for specific ingredient amounts in the recipe card. 

• Egg noodles or pasta: The noodle base for the casserole recipe.
• Salted butter or oil: Cooking fat for the steak.
• Pre-shaved steak (sirloin or ribeye) or ground beef: The cut of beef we all love in a Philly Cheesesteak.
• Onion: Sweet vegetable base that helps to infuse each bite with onion flavor.
• Green bell pepper: Bright, fresh flavor to add to the mixture.
• Garlic: We all love garlic, so it’s a must!
• Shredded American or mozzarella cheese: Choose your favorite here to make every bite ooey gooey cheesy.
• Sour cream: Essential for making the sauce just creamy enough.
• Beef broth: Adds that rich beef flavor.
• Heavy cream or half and half: Another ingredient essential to making the sauce the right consistency.
• Italian seasoning: Nice punch of herby flavor with oregano, basil, marjoram, and thyme.
• Shredded provolone cheese or a provolone based cheese blend: More cheese of course! This cheese tops the casserole.
• Fresh parsley: An optional garnish for a nice green finish.

Tools You’ll Need

• 13″x9″ Baking Dish
• Stockpot
• Large Skillet
• Measuring Cups and Spoons
• Spatula
• Chef’s Knife
• Cutting Board
• Rotary Cheese Grater (optional)

How to Make Philly Cheesesteak Casserole

1. Preheat oven to 350°F. Grease a 13×9-baking dish with butter or nonstick cooking spray.
2. Bring a large pot of salted water to a boil. Cook egg noodles or pasta according to package directions, 1 minute less than it calls for al dente pasta. Drain and set aside.
3. Season steak with seasoning salt or salt and black pepper.

4. In a large skillet over high heat, add 1/2-1 tablespoon of the butter or oil, enough for a thin layer on the bottom of the pan. Once hot, add steak in one even layer and cook until browned, about 1 1/2-2 minutes per side. Don’t overcook or overcrowd the pan. Cook in batches if necessary, adding more butter if needed. Transfer to a cutting board.

5. Once all of the steak has been cooked, roughly chop on the cutting board into bite-sized pieces.

6. To the same skillet, lower the heat to medium and add 2 tablespoons butter. Once melted, sauté the sliced onions and bell peppers until they are soft, about 5-7 minutes.
7. Add garlic and cook for an additional 1 minute.

8. In a large mixing bowl, whisk together sour cream, beef broth, heavy cream, and Italian seasoning.

9. To the bowl, add the cooked and drained egg noodles or pasta, cooked and chopped steak, vegetables, and American or mozzarella cheese. Mix thoroughly.

10. Transfer the mixture into the prepared baking dish. Spread it evenly. Sprinkle provolone cheese evenly over the top.

11. Cover with aluminum foil. Bake 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the edges are slightly golden.
12. Remove from the oven and let it rest for a few minutes. Garnish with fresh parsley if desired.

Expert Tips

• Boil the noodles 1 minute less than package instructions. They will continue to cook in the sauce as they bake. It’s so important to cook them a little less so that they are the right consistency after baking and not mushy.
• Pat the steak dry if they released a lot of liquid after cooking. This ensures that your sauce for the casserole doesn’t become too thin.
• Broil to finished if desired. After removing the foil and adding the provolone cheese on top, bake again according to the recipe. You can broil right at the end of baking for an extra golden brown, melty top if desired!
• Make it vegetarian! If you want to omit the beef and swap for double the veggies, that works well too. Swap the beef broth for vegetable broth.

Storage and Make Ahead

Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave and the oven for a few minutes until warmed through.

You can freeze this casserole, just understand that it may compromise the texture of the noodles a bit. Wrap well with plastic and be sure to reheat until warmed all the way through.

You can assemble this casserole a couple of hours in advance if desired and then bake right before dinnertime.

FAQs

More Delicious Casserole Recipes

• Meatloaf Casserole
• Reuben Casserole
• Meatball Sub Casserole
• Chicken and Swiss Casserole

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Philly Cheesesteak Casserole

This Philly Cheesesteak Casserole takes the iconic sandwich and turns it into a noodle bake that is the best comfort food dinner recipe. In just 45 minutes you can easily have this steak and cheese casserole on the table for your family to enjoy during a busy week.

Course Main Course

Cuisine American

Keyword beef

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 474kcal

Ingredients

• 4 cups egg noodles or pasta
• 2-3 tablespoons salted butter or oil divided
• 1 1/2-2 pounds pre-shaved steak (sirloin or ribeye) or ground beef
• Seasoning salt or salt and black pepper amount as desired
• 1 large onion sliced
• 1 large green bell pepper sliced
• 2-3 minced garlic cloves
• 6 ounces shredded American or mozzarella cheese
• 1 cup sour cream
• 1 cup beef broth
• 1 cup heavy cream or half and half
• 1 teaspoon Italian seasoning
• 6 ounces shredded provolone cheese or a provolone based cheese blend
• Optional Garnish: snipped fresh parsley

Instructions

• Preheat oven to 350°F. Grease a 13×9-baking dish with butter or nonstick cooking spray.
• Bring a large pot of salted water to a boil. Cook egg noodles or pasta according to package directions, 1 minute less than it calls for al dente pasta. Drain and set aside.
• Season steak with seasoning salt or salt and black pepper.
• In a large skillet over high heat, add 1/2-1 tablespoon of the butter or oil, enough for a thin layer on the bottom of the pan. Once hot, add steak in one even layer and cook until browned, about 1 1/2-2 minutes per side. Don't overcook or overcrowd the pan. Cook in batches if necessary, adding more butter if needed. Transfer to a cutting board.
• Once all of the steak has been cooked, roughly chop on the cutting board into bite-sized pieces.
• To the same skillet, lower the heat to medium and add 2 tablespoons butter. Once melted, sauté the sliced onions and bell peppers until they are soft, about 5-7 minutes.
• Add garlic and cook for an additional 1 minute.
• In a large mixing bowl, whisk together sour cream, beef broth, heavy cream, and Italian seasoning.
• To the bowl, add the cooked and drained egg noodles or pasta, cooked and chopped steak, vegetables, and American or mozzarella cheese. Mix thoroughly.
• Transfer the mixture into the prepared baking dish. Spread it evenly. Sprinkle provolone cheese evenly over the top.
• Cover with aluminum foil. Bake 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the edges are slightly golden.
• Remove from the oven and let it rest for a few minutes. Garnish with fresh parsley if desired.

Video

Notes

Expert Tips

• Boil the noodles 1 minute less than package instructions. They will continue to cook in the sauce as they bake. It’s so important to cook them a little less so that they are the right consistency after baking and not mushy.
• Pat the steak dry if they released a lot of liquid after cooking. This ensures that your sauce for the casserole doesn’t become too thin.
• Broil to finished if desired. After removing the foil and adding the provolone cheese on top, bake again according to the recipe. You can broil right at the end of baking for an extra golden brown, melty top if desired!
• Make it vegetarian! If you want to omit the beef and swap for double the veggies, that works well too. Swap the beef broth for vegetable broth.

Storage and Make Ahead

Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave and the oven for a few minutes until warmed through.

You can freeze this casserole, just understand that it may compromise the texture of the noodles a bit. Wrap well with plastic and be sure to reheat until warmed all the way through.

You can assemble this casserole a couple of hours in advance if desired and then bake right before dinnertime.

Nutrition

Calories: 474kcal | Carbohydrates: 21g | Protein: 41g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 533mg | Potassium: 669mg | Fiber: 1g | Sugar: 3g | Vitamin A: 671IU | Vitamin C: 19mg | Calcium: 453mg | Iron: 3mg

The post Philly Cheesesteak Casserole appeared first on Dinner in 321.

Skip the canned version and make these Homemade SpaghettiOs with meatballs from scratch! It is seriously one of the most comforting and delicious meals you never knew you needed to make. Talk about a core memory unlocked!

With a creamy tomato sauce, bite-sized meatballs, and the fun shape of anellini pasta, this classic dish is packed with wholesome ingredients and is guaranteed to be a go-to family favorite!

Make your family smile taste buds dance with our other retro pasta favorites, Baked Macaroni and Cheese, Cafeteria Noodles, and Cafeteria Chili.

Why You’ll Like This Recipe

• Homemade comfort food. A childhood favorite, it brings the classic flavors of SpaghettiOs to life with a fresh, homemade touch.
• Wholesome Simple ingredients. Made from scratch with no artificial ingredients, making it a more nutritious option than the store-bought version.
• Kid-friendly. The fun shape of the anellini pasta and little meatballs make this homemade spaghettios recipe a meal both kids and adults will enjoy. It’s sure to be a new family favorite!
• Customizable. It’s the perfect recipe! You can adjust seasonings, swap pasta shapes, or even add vegetables to suit your family’s taste.
• Freezer-friendly. This meal freezes well, so you can enjoy it again on busy weeknights.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below.

Meatball Ingredients:

• Ground beef: The base for the meatballs, providing richness and flavor.
• Panko breadcrumbs: Helps bind the meatballs together and gives them a tender texture.
• Parmesan cheese: Adds a sharp, nutty flavor to the meatballs.
• Garlic: Provides a savory, aromatic flavor. Fresh garlic or garlic powder will both work.
• Milk: Keeps the meatballs moist and tender.
• Egg: Binds the ingredients together.
• Italian seasoning: Brings in classic Italian herb flavors like oregano and basil.

Sauce Ingredients:

• Butter: Adds richness and silkiness to the sauce.
• Garlic and onion: Finely chopped onion and minced garlic forms the flavorful base of the sauce, adding depth.
• Tomato paste: Intensifies the tomato flavor and adds a rich texture.
• Tomato sauce: The main body of the sauce, providing that familiar spaghetti flavor.
• Granulated sugar: Balances the acidity of the tomatoes.
• Salt and black pepper: Balances and enhances the flavor of the sauce.
• Parmesan cheese: Adds a cheesy richness to the sauce and helps thicken it slightly.
• Anelli pasta: The small round pasta gives the dish its classic SpaghettiOs look and texture.

Tools You’ll Need

• 12″x17″ Sheet Pan
• Mixing Bowls
• Large Skillet
• Liquid Measuring Cups
• Measuring Cups and Spoons
• Wooden Stirring Spoon

How to Make Homemade SpaghettiOs

1. For the meatballs, in a medium bowl, combine ground beef, panko bread crumbs, parmesan cheese, garlic, milk, egg, Italian seasoning, salt, and black pepper. Mix just until combined. 

2. Roll the meatball mixture into 1/2-inch balls and place in a single layer on an aluminum foil linked baking sheet pan. Bake at 350°F 15-20 minutes or until golden brown with an internal temperature of 165°F is reached.

3. Bring a large pot of salted water to boil. Cook the pasta until al Dente. Reserve 1/2 cup of pasta water, then drain the pasta. 
4. In a medium skillet on medium-high heat, melt two tablespoons of the butter. Once melted, add garlic and onion. Cook until translucent, about 3-4 minutes. 

5. Stir in the tomato paste, and cook 2 minutes. 

6. Add tomato puree, sugar, salt, pepper, remaining butter, the reserved pasta water, and parmesan cheese. Mix well and simmer on medium-low heat 3-5 minutes. Add additional water to thin the sauce to your desired texture. 

7. Fold the cooked meatballs and drained pasta into the sauce.

8. Ladle and garnish with parmesan cheese, if desired.

Pro Tips and Substitutions

• Swap the ground meat. Feel free to use ground turkey or chicken instead of beef for a lighter version.
• Use different cheeses. If you don’t have parmesan, you can substitute it with pecorino romano or even mozzarella for a different flavor. Good quality cheese is important for meltability.
• Other pasta shapes that work well. If you can’t find anellini pasta, you can use any small pasta like ditalini pasta or mini elbow macaroni.
• Make-ahead tip. Prepare the homemade meatballs in advance and freeze them. When ready to use, thaw and cook as directed.
• Add extra spices. You can add extra flavor to the yummy sauce with Italian seasoning, onion powder, garlic salt, or a pinch of red pepper flakes.
• Add vegetables. Adding diced carrots, bell peppers, or spinach to the sauce is a great way to sneak in extra veggies.

Storage Instructions

Store any leftover SpaghettiOs and meatballs in an airtight container in the refrigerator for up to 3 days.

You can freeze this dish for up to 3 months. To reheat, thaw in the fridge overnight and warm it up on the stove or in the microwave. Add a splash of water or broth when reheating to help bring the sauce back to the perfect consistency.

Frequently Asked Questions

More Family Favorite Dinners

• Pizza Burger
• Taco Cups
• Frito Taco Casserole
• Old Fashioned Tuna Noodle Casserole

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Homemade SpaghettiOs and Meatballs

Who doesn’t have fond memories of Spaghettios and Meatballs?!? If you think they’re yummy from a can, just wait til’ you try them homemade!

Course Main Course

Cuisine American, Italian

Keyword beef, pasta

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 494kcal

Ingredients

Meatballs

• 3/4-1 pound ground beef
• 1/4 cup panko crumbs
• 2 tablespoons grated parmesan cheese
• 1 garlic clove minced
• 2 tablespoons milk
• 1 large egg beaten
• 1 1/2 teaspoons Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Sauce

• 4 tablespoons butter divided
• 2 garlic cloves minced
• 1/2 cup finely diced yellow onion
• 2 tablespoons tomato paste
• 29 ounce can tomato sauce
• 1/2 tablespoon granulated sugar
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 10 ounces aneletti pasta
• 1/2 cup grated parmesan cheese

Instructions

• Preheat the oven to 350°F. 
• For the meatballs, in a medium bowl, combine ground beef, panko bread crumbs, parmesan cheese, garlic, milk, egg, Italian seasoning, salt, and black pepper. Mix just until combined.
• Roll the meatball mixture into 1/2-inch balls and place in a single layer on an aluminum foil linked baking sheet pan. Bake at 350°F 15-20 minutes or until golden brown with an internal temperature of 165°F is reached.
• Bring a large pot of salted water to boil. Cook the pasta until al Dente. Reserve 1/2 cup of the pasta water, then drain the pasta. 
• In a medium skillet on medium-high heat, melt two tablespoons of the butter. Once melted, add garlic and onion. Cook until translucent, about 3-4 minutes.
• Stir in the tomato paste, and cook 2 minutes.
• Add tomato puree, sugar, salt, pepper, remaining butter, the reserved pasta water, and parmesan cheese. Mix well and simmer on low 3-5 minutes. Add additional water to thin the sauce to your desired texture. 
• Fold the cooked meatballs and drained pasta into the sauce. Ladle and garnish with parmesan cheese, if desired.

Video

Notes

Pro Tips and Substitutions

• Ground meat: Feel free to use ground turkey or chicken instead of beef for a lighter version.
• Cheese: If you don’t have parmesan, you can substitute it with pecorino romano or even mozzarella for a different flavor. Good quality cheese is important for meltability.
• Pasta: If you can’t find anellini pasta, you can use any small pasta like ditalini pasta or mini elbow macaroni.
• Make-ahead tip: Prepare the homemade meatballs in advance and freeze them. When ready to use, thaw and cook as directed.
• Add extra spices: You can add extra flavor to the yummy sauce with Italian seasoning, onion powder, garlic salt, or a pinch of red pepper flakes.
• Add vegetables: Adding diced carrots, bell peppers, or spinach to the sauce is a great way to sneak in extra veggies.

Storage Instructions

Store any leftover SpaghettiOs and meatballs in an airtight container in the refrigerator for up to 3 days. You can freeze this dish for up to 3 months. To reheat, thaw in the fridge overnight and warm it up on the stove or in the microwave. Add a splash of water or broth when reheating to help bring the sauce back to the perfect consistency.

Nutrition

Serving: 1serving | Calories: 494kcal | Carbohydrates: 54g | Protein: 24g | Fat: 20g

The post Homemade SpaghettiOs (with Meatballs) appeared first on Dinner in 321.

Casseroles for dinner are one of our go-to dinner recipes for busy weeks all throughout the year. This classic old fashioned Tuna Noodle Casserole recipe is always on the rotation. Now some people may not like tuna with noodles, but we promise you that we’ve made a version the whole family will truly love.

The base of the creamy sauce is cream of mushroom soup which you can buy at the store or make our easy homemade version. It coats the egg noodles, flaked tuna, and vegetables perfectly for a comforting bite.

One of our favorite parts of this recipe is that it’s only 10 ingredients and super affordable. Plus, it’s easy to make this tuna noodle casserole recipe a day in advance so it’s ready to pop in the oven for dinner the next day. We tested out all of the tips and tricks to make this as simple as possible (but still so delicious too!).

If you love a great casserole recipe, make sure you try our Chicken and Swiss Casserole and our Cheesy Broccoli Chicken and Rice Casserole.

Why You’ll Love this Recipe

• 10 Ingredient Dinner. You heard that right! It’s a short shopping list, and many of the ingredients you probably already have in your pantry.
• Affordable Comfort Food. This classic tuna noodle casserole recipe is not pricey at all. It’s a flavorful and hearty meal.
• Dinner in 45 Minutes. It’s ideal for a meal prep week or busy weeknight when you need dinner fast!

Ingredients for this Tuna Noodle Casserole Recipe

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

The ingredient list is short and sweet. We’re sure you have several of the ingredients at home already.

• Egg noodles: We like the wide version so they hold their shape well in the filling.
• Condensed Cream of Mushroom Soup regular or Low-Sodium: Use the store-bought kind, or we have a great homemade version you can make as well.
• Whole Milk: The base for the creamy, gravy-like sauce. You can use reduced-fat milk here as well.
• Frozen peas: Adds that classic fresh veggie flavor.
• Canned tuna: Make sure it’s tuna packed in water and drain off any excess liquid from the can before flaking with a fork.
• Shredded Cheddar Cheese: Adds a hint of nice cheesy flavor. We prefer to grate our own, pre-shredded has a starchy coating that prevents it from melting as nicely.
• Garlic powder: Gives that nice essence of garlic flavor.
• Onion powder: Adds a hint of onion flavor in the sauce.
• Seasoning salt: If you don’t have this and prefer not to buy it, you can also use 1 teaspoon salt with 1/2 teaspoon black pepper.
• Buttery Round Cracker Crumbs: The best topping there is! We love a Ritz cracker for this.
• Salted butter: Gives the cracker topping an extra buttery flavor and also helps it to brown better in the oven.
• Fresh chopped parsley: Totally optional but adds a nice fresh touch to finish off the dish.

Tools You’ll Need

• 13″x9″ Baking Dish
• Mixing Bowls
• Liquid Measuring Cups
• Measuring Cups and Spoons
• Cheese Grater

How to Make Old Fashioned Tuna Noodle Casserole

1. Preheat oven to 375°F. Butter or spray with nonstick spray a 9″x13″ baking dish.
2. Cook egg noodles according to the package instructions until al dente. Drain and set aside.

3. In a large bowl, stir together cream of mushroom soup and milk until smooth. Add the thawed peas, flaked tuna, 1 1/2 cups of the shredded cheddar cheese, garlic powder, onion powder, and seasoning salt or salt and pepper.

4. Add the cooked noodles to the sauce mixture and gently stir until the noodles are evenly coated and the cheese is melted.

5. Transfer the mixture to the prepared baking dish. Sprinkle the remaining cheese evenly over the top.

6. In a small bowl, mix breadcrumbs with butter until the breadcrumbs are evenly coated. Sprinkle evenly over the cheese layer.

7. Bake 25-30 minutes, or until the top is golden brown and the casserole is bubbly. If desired, sprinkle chopped fresh parsley over the top before serving.

Expert Tips

• Don’t overcook the egg noodles. Be sure to cook them according to package instructions or one minute less. This will prevent the tuna noodle casserole from becoming soggy.
• Use tuna packed in water. Drain off any excess water before stirring the tuna into the casserole so the sauce doesn’t become too thin.
• Add your favorite veggies. We use peas, but feel free to add carrots, celery, onion, and even broccoli!
• Make a homemade cream of mushroom soup. If you are watching your sodium, or prefer to make it homemade, we have an easy recipe for you!

Storage

Refrigerate any leftovers in an airtight container for up to four days. You can freeze this casserole too, we recommend up to 2 months. When ready to serve, allow it to sit on the counter for 30 minutes at room temperature before reheating in the oven.

Making this casserole ahead of time works great as well. Assemble the casserole but don’t put the cracker topping on top. Wrap in plastic and refrigerate for up to a day. When ready to bake, top with the cracker topping and bake until bubbling and golden brown.

FAQs

More Easy Casserole Recipes

• Chicken and Swiss Casserole
• Sloppy Joe Cornbread Casserole
• Poppy Seed Chicken Casserole
• Old Fashioned Squash Casserole

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Tuna Noodle Casserole Recipe

The Tuna Noodle Casserole recipe is a classic old fashioned casserole made with just 10 ingredients. Perfect for a busy weeknight, it takes 15 minutes to prep which means dinner will be on the table in under an hour. Comforting egg noodles in a creamy sauce make this a guaranteed family favorite.

Course dinner

Cuisine American

Keyword seafood

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 365kcal

Ingredients

• 12 ounces egg noodles
• 2 10.5 ounce condensed cream of mushroom soup regular or low-sodium
• 1 cup milk
• 1 cup frozen peas thawed
• 10 ounces canned tuna drained and flaked
• 2 cups shredded cheddar cheese divided
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon seasoning salt or 1 teaspoon salt + 1/2 teaspoon black pepper
• 1 cup buttery round cracker crumbs
• 4 tablespoons salted butter melted
• Optional Topping: fresh chopped parsley

Instructions

• Preheat oven to 375°F. Butter or spray with nonstick spray a 9"x13" baking dish.
• Cook egg noodles according to the package instructions until al dente. Drain and set aside.
• In a large bowl, stir together cream of mushroom soup and milk until smooth. Add the thawed peas, flaked tuna, 1 1/2 cups of the shredded cheddar cheese, garlic powder, onion powder, and seasoning salt or salt and pepper.
• Add the cooked noodles to the sauce mixture and gently stir until the noodles are evenly coated and the cheese is melted.
• Transfer the mixture to the prepared baking dish. Sprinkle the remaining cheese evenly over the top.
• In a small bowl, mix breadcrumbs with butter until the breadcrumbs are evenly coated. Sprinkle evenly over the cheese layer.
• Bake 25-30 minutes, or until the top is golden brown and the casserole is bubbly. If desired, sprinkle chopped fresh parsley over the top before serving.

Video

Notes

Storage: 

• Refrigerate any leftovers in an airtight container for up to four days. You can freeze this casserole too, we recommend up to 2 months. Allow to sit on the counter for 30 minutes at room temperature before reheating in the oven.

• Making this casserole ahead of time works great as well. Assemble the casserole but don’t put the cracker topping on top. Wrap in plastic and refrigerate for up to a day. When ready to bake, top with the cracker topping and bake until bubbling and golden brown.

Nutrition

Calories: 365kcal | Carbohydrates: 41g | Protein: 24g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 73mg | Sodium: 951mg | Potassium: 360mg | Fiber: 3g | Sugar: 4g | Vitamin A: 481IU | Vitamin C: 8mg | Calcium: 197mg | Iron: 2mg

The post Old Fashioned Tuna Noodle Casserole appeared first on Dinner in 321.