If there’s anything that says summer, it’s a Chili Dog. My family makes them every July 4th and for good reason, they’re so delicious. I made this Chili Dog Casserole to bring to a picnic a few months back and it was the talk of the party. Simple to make with all those same nostalgic flavors!

This casserole feels like home. Borden® Cheese Melts are the Ulti-Melt Cheese slices! Made with real cream in every slice for a perfect melt every time. With just about 10 ingredients, I promise anyone can make this at home. The prep time is minimal, about 15 minutes, and it can easily be made in advance too. If you love a good casserole recipe, my Chicken and Biscuit Casserole or Hot Chicken Salad are two other fan favorites.

why you’ll love this recipe

• Easier to serve than regular chili dogs. Forget a hot dog station where everyone builds their own, this casserole has the same flavors with minimal mess.
• Perfect for bringing to a potluck. This casserole transports so easily and will be the hit of any summertime event.
• Customize with other toppings. If you like your chili dog with onions, scallions, more cheese, even jalapenos or bacon for topping, you can easily add that on top too!

ingredients

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

For the Hot Dog:

• Jumbo hot dogs: The main protein of the casserole. Make sure their jumbo in size for the best bite.
• Borden American Cheese Melts or Borden Extra Sharp Cheddar Melts slices: The cheese that makes it ooey gooey good!
• Crescent rolls: These serve as a “bun” so to speak. They are buttery and so delicious.
• Salted butter: Adds more richness.

For the Chili:

• Ground beef, chicken, or turkey: Choose your favorite here, beef is classic.
• Yellow onion: A key aromatic to the base of the chili.
• Garlic clove: Adds delicious garlicky goodness.
• Tomato sauce: Nice tomato flavor and texture.
• Chili sauce: Gives a little kick and warmth to the chili.
• Chili powder: They key spice to any rich chili.
• Brown sugar: A touch of sweetness rounds out all of the flavors.

how to make chili dog casserole

1. Preheat oven to 375°F. Grease a 13×9-inch baking dish with butter or non-stick cooking spray.
2. If using homemade chili, make first. In a large skillet, brown the ground beef over medium heat. Add the diced onion and minced garlic, cooking until the onion is soft.

3. Stir in tomato sauce, chili sauce, chili powder, and brown sugar. Let the chili simmer for about 10 minutes.

4. Taste and adjust with salt, black pepper, and/or more brown sugar.
5. Unroll the package of crescent rolls on a cutting board, and press the seams together.

6. Lay Borden American Cheese Singles in an even layer, covering the crescent rolls. Score the crescent rolls with a knife between each slice of cheese.

7. Take a hot dog and wrap it with one square of the crescent roll and cheese.

8. Place the wrapped hot dogs in the prepared dish in one row in the center. Cover with aluminum foil. Bake 20 minutes.
9. Remove the pan from the oven and discard the foil. Brush the tops with melted butter. Pour the homemade chili around the wrapped hot dogs.

10. Return the casserole to the oven uncovered and bake for an additional 20-25 minutes, until everything is heated through and the crescent rolls are golden brown on top.
11. Add your desired toppings and serve.

expert tips

• Layer the baking dish according to the recipe. You want to par-bake the hot dogs with crescent rolls first before adding chili and cheese. This ensures the crescent rolls fully bake through in the oven.
• Use a low fat ground beef and drain off any excess fat after browning. This will prevent a greasy chili and ultimately a grease casserole.
• Buy jumbo-sized hot dogs. These are the best size to make sure you get a delicious bite every time.
• If you want a shortcut, you can use store-bought canned chili here, but I highly recommend making it from scratch if you have the extra time – it only takes 15 minutes! See my recipe below!
• Test if the casserole has finished baking by inserting a paring knife into the center of the casserole to see if the crescent rolls are cooked through.

Hot Dog Sauce

Brown 1 pound ground beef in a pan, stirring until it crumbles. Drain excess grease. Add 1/2 cup chopped onion, 1 minced garlic clove, a 12 ounce jar chili sauce, a 15 ounce can tomato sauce, 1/2 cup water, 1/2 teaspoon chili powder, 1/4 teaspoon salt, and 1-2 tablespoons brown sugar. Bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally. Serve as desired.

storage

Store any leftover chili hot dog casserole in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through.

While you can freeze leftovers also, I can’t guarantee the texture will be the same once it thaws. It’s best to enjoy fresh out of the oven!

This is a great casserole to prep in advance. Make the chili and assemble the hot dogs, storing the casserole dish in the fridge. When it’s time to enjoy, follow the layering and baking instructions.

Frequently Asked Questions

More Easy Casserole Recipes

• Chicken Fajita Casserole
• Chicken Cornbread Casserole
• Hamburger Potato Casserole
• Queso Mac and Cheese

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

Print

Chili Dog Casserole

This Chili Dog Casserole has all the flavors of the classic American chili cheese dog but in an easy to serve baked form! It's so simple to make using crescent rolls and a quick, but flavorful homemade beef chili. Topped with gooey cheese, it will be the hit of any summer barbecue or potluck.

Course Main Course

Cuisine American

Keyword casserole

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Ingredients

For the Hot Dog

• 8 jumbo hot dogs
• 8 slices Borden American Cheese Melts or Borden Extra Sharp Cheddar Melts slices
• 8 ounce can crescent rolls
• 2 tablespoons salted butter melted

For the Chili

• 1 pound ground beef, chicken, or turkey
• 1/2 cup finely diced yellow onion
• 1 minced garlic clove
• 20 ounce can tomato sauce
• 12 ounces chili sauce
• 1-2 teaspoons chili powder
• 2 tablespoons brown sugar

Topping Options: shredded cheddar cheese, diced onion, pickle relish, mustard, and/or ketchup

Instructions

• Preheat oven to 375°F. Grease a 13×9-inch baking dish with butter or non-stick cooking spray.
• If using homemade chili, make first. In a large skillet, brown the ground beef over medium heat. Add the diced onion and minced garlic, cooking until the onion is soft.
• Stir in tomato sauce, chili sauce, chili powder, and brown sugar. Let the chili simmer for about 10 minutes.
• Taste and adjust with salt, black pepper, and/or more brown sugar.
• Unroll the package of crescent rolls on a cutting board, and press the seams together.
• Lay Borden American Cheese Singles in an even layer, covering the crescent rolls. Score the crescent rolls with a knife between each slice of cheese.
• Take a hot dog and wrap it with one square of the crescent roll and cheese.
• Place the wrapped hot dogs in the prepared dish in one row in the center. Cover with aluminum foil. Bake 20 minutes.
• Remove the pan from the oven and discard the foil. Brush the tops with melted butter. Pour the homemade chili around the wrapped hot dogs.
• Return the casserole to the oven uncovered and bake for an additional 20-25 minutes, until everything is heated through and the crescent rolls are golden brown on top.
• Add your desired toppings and serve.

Notes

Storage: 

Store any leftover chili hot dog casserole in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through.

While you can freeze leftovers also, I can’t guarantee the texture will be the same once it thaws. It’s best to enjoy fresh out of the oven!

This is a great casserole to prep in advance. Make the chili and assemble the hot dogs, storing the casserole dish in the fridge. When it’s time to enjoy, follow the layering and baking instructions.

Tips: 

• Layer the baking dish according to the recipe. You want to par-bake the hot dogs with crescent rolls first before adding chili and cheese. This ensures the crescent rolls fully bake through in the oven.
• Use a low fat ground beef and drain off any excess fat after browning. This will prevent a greasy chili and ultimately a grease casserole.
• Buy jumbo-sized hot dogs. These are the best size to make sure you get a delicious bite every time.
• If you want a shortcut, you can use store-bought canned chili here, but I highly recommend making it from scratch if you have the extra time – it only takes 15 minutes!
• Test if the casserole has finished baking by inserting a paring knife into the center of the casserole to see if the crescent rolls are cooked through.

The post Chili Dog Casserole appeared first on Dinner in 321.

If there’s a new macaroni and cheese recipe that is a winner with my family, it is definitely this Queso Mac and Cheese. Living in Texas for many years, queso was a requirement at any party and something we often ordered as an appetizer at a restaurant.

I thought it would be genius to combine it with elbow macaroni and the result is insanely delicious. I also add cheddar and pepper Jack cheese for even more ooey, gooey goodness. Serve it alongside my Pulled Pork or Barbecue Ribs for a hearty menu any night of the week.

Why You’ll love this Recipe

• A mac and cheese for queso-lovers. If you like queso, this is the perfect recipe for you. It’s a mashup of queso dip and mac and cheese!
• Homemade but so easy to make. Making the cheese sauce from scratch makes all the difference in both flavor and texture. It only takes 10 minutes!
• Easy to customize with other cheese and quesos. Use your favorite shredded cheese or jarred queso here.

Ingredients

Scroll down for specific ingredient amounts in the recipe card. 

• Elbow macaroni – The noodles for making the best mac and cheese sauce.
• Salted butter – The base to the cheese sauce to make a rich roux for thickening.
• All-purpose flour – Thickens the sauce by making a roux with the butter.
• Heavy whipping cream – One of the ingredients used to make the sauce extra creamy.
• Evaporated milk – Adds more rich milk flavor and creaminess.
• Milk – I also add regular milk for the best texture.
• Cayenne pepper – A little pinch for added heat!
• Queso Blanco Cheese Dip – Key to making the cheese sauce have that classic queso flavor.
• Shredded white cheddar cheese – White cheddar adds both sharpness and depth of flavor.
• Shredded pepper jack cheese – Gives cheesy creaminess and a pop of heat.

Tools You’ll Need

• Large Skillet
• Cheese Grater
• Liquid Measuring Cups
• Measuring Cups and Spoons
• Spatula/Stirring Spoon
• 13”x9” Baking Pan

How to Make Queso Mac and Cheese

1. Preheat oven to 350°F. Lightly grease a 13×9-inch baking dish with butter or non-stick cooking spray. Set aside.
2. In a medium pot, cook elbow macaroni according to package directions until al dente. Drain and set aside.
3. In a large skillet, melt butter over medium heat. Add flour and whisk until smooth, about 1-2 minutes.

4. Whisk in cream, evaporated milk, milk, and seasonings. 

5. Once bubbles appear at the edge of the pan, add the queso blanco cheese dip, 1 ½ cups of white cheddar cheese, and 1 ½ cups of the pepper jack cheese. Fold and mix until smooth. 

6. Add the cooked macaroni to the cheese sauce, and toss to coat. Transfer to the prepared baking dish and cover with foil.

7. Bake 20 minutes, remove foil and top with the remaining shredded cheeses. Return to oven and bake for another 5-10 minutes, or until it’s starting to brown and is bubbling at the edges. Garnish as desired and serve immediately.

Expert Tips

• Don’t overcook the noodles. You want to boil them until they are just al dente. Anything more and they will be mushy.
• Grate the cheeses from a block. Avoid using pre-shredded or your sauce could be grainy due to the anti-caking powder on shredded cheese.
• Try other cheeses. You can easily swap the cheddar and pepper Jack for your favorites!
• Swap the heavy cream for half and half as a lighter option. If you want a little less fat, this is an easy swap!
• Adjust the sauce texture. Prepared queso cheese dips can have different viscosities based on the amount of fat, cheeses they use, and liquid amount. Once the pasta is added, if the mixture appears too thick, add additional milk or half-and-half as needed.
• Try another noodle. I personally love the classic elbow macaroni shape, but if you want to use type of noodle you can!
• Add a protein to make it a full meal. Try adding shredded rotisserie chicken, pulled pork, or pulled beef and it suddenly becomes a main.

Storage

Store any leftover Queso Mac and Cheese in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop with a splash of milk, if needed, until warmed through.

You can also freeze leftovers if desired, just place them in an airtight container for up to 2 months. Thaw overnight in the fridge, then reheat according to the instructions above.

What to Serve with Queso Mac and Cheese

The options are endless! Here are some more that I love, and my family does too!

• Country Style Ribs
• Kentucky Fried Chicken
• Chicken Fried Steak
• Coleslaw

Frequently Asked Questions

More recipes Using Queso

• Chile con Queso
• Crockpot White Queso
• Southwest Queso Chicken and Rice
• Queso Chicken and Rice

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Queso Mac and Cheese

This Queso Mac and Cheese is the ultimate mash up recipe of queso cheese dip and macaroni and cheese. It’s a side dish that’s perfect to pair with so many mains and will be a hit with your family and friends!

Course Side Dish

Cuisine American

Keyword cheese, holiday, holidays

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 16 servings

Calories 376kcal

Ingredients

• 1 pound elbow macaroni
• 3 tablespoons salted butter
• 3 tablespoons all-purpose flour
• 1 cup heavy whipping cream
• 12 ounce can evaporated milk
• 2 cups milk
• 1/2 teaspoon salt
• 1/2 teaspoon white or black pepper
• 1/4 teaspoon cayenne pepper
• 12 ounces Queso Blanco Cheese Dip
• 2 cups shredded white cheddar cheese divided
• 2 cups shredded pepper jack cheese divided

Instructions

• Preheat oven to 350°F. Lightly grease a 13×9-inch baking dish with butter or non-stick cooking spray. Set aside.
• In a medium pot, cook elbow macaroni according to package directions until al dente. Drain and set aside.
• In a large skillet, melt butter over medium heat. Add flour and whisk until smooth, about 1-2 minutes.
• Whisk in cream, evaporated milk, milk, and seasonings. 
• Once bubbles appear at the edge of the pan, add the queso blanco cheese dip, 1 ½ cups of white cheddar cheese, and 1 ½ cups of the pepper jack cheese. Fold and mix until smooth.  
• Add the cooked macaroni to the cheese sauce, and toss to coat. Transfer to the prepared baking dish and cover with foil.
• Bake 20 minutes, remove foil and top with the remaining shredded cheeses. Return to oven and bake for another 5-10 minutes, or until it’s starting to brown and is bubbling at the edges. Garnish as desired and serve immediately.

Notes

Storage: 

Store any leftover Queso Mac and Cheese in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop with a splash of milk, if needed, until warmed through.

You can also freeze leftovers if desired, just place them in an airtight container for up to 2 months. Thaw overnight in the fridge, then reheat according to the instructions above.

Tips: 

• Don’t overcook the noodles. You want to boil them until they are just al dente. Anything more and they will be mushy.
• Grate the cheeses from a block. Avoid using pre-shredded or your sauce could be grainy due to the anti-caking powder on shredded cheese.
• Try other cheeses. You can easily swap the cheddar and pepper jack for your favorites!
• Swap the heavy cream for half and half as a lighter option. If you want a little less fat, this is an easy swap!
• Adjust the sauce texture. Prepared queso cheese dips can have different viscosities based on the amount of fat, cheeses they use, and liquid amount. Once the pasta is added, if the mixture appears too thick, add additional milk or half-and-half as needed.
• Try another noodle. I personally love the classic elbow macaroni shape, but if you want to use type of noodle you can!
• Add a protein to make it a full meal. Try adding shredded rotisserie chicken, pulled pork, or pulled beef and it suddenly becomes a main.

Nutrition

Calories: 376kcal | Carbohydrates: 26g | Protein: 18g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 400mg | Potassium: 189mg | Fiber: 1g | Sugar: 4g | Vitamin A: 653IU | Vitamin C: 0.1mg | Calcium: 442mg | Iron: 1mg

The post Queso Mac and Cheese appeared first on Dinner in 321.

This Ham and Cheese Casserole is a favorite with my kids. They love the cheesy, creamy sauce paired with smoky ham and tender noodles. My secret is that it’s the easiest dinner recipe for a busy weeknight – you don’t even have to boil the pasta!

I combine everything in a casserole dish in about 10 minutes before it bakes to perfection. You can serve it with a side dish or keep it as the whole meal, it’s super hearty and comforting with every bite. If you love a casserole, try my Chicken Cornbread Casserole or my Tuna Noodle Casserole, you can’t go wrong!

Why You’ll Love this Recipe

• One dish casserole. Forget using a bunch of pots and pans, this ham and cheese casserole doesn’t even require boiling of the noodles! They cook in the casserole as it bakes in the oven.
• Use up leftover ham. It’s a recipe my family loves to make the day after a holiday meal.
• Customize to your liking. Swap the protein or the cheese, add vegetables, and more! It’s as versatile as you’d like.

Ingredients

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

• Philadelphia Whipped cream cheese: A delicious creamy base to the sauce. I like the texture of whipped but you can also use regular, just be sure to soften it to room temperature prior to using.
• Pasta rotini, penne, cellentani, or fusilli: All different pasta options that I’ve used in this casserole throughout the years! I love pasta with ridges or a curly shape for this to adhere even better to the creamy, cheesy sauce.
• Shredded medium or sharp cheddar cheese: Adds all that cheesy goodness to the sauce in every bite.
• Chicken broth, regular or low sodium: Helps with making the sauce the correct consistency, cook the noodles, and also adds richness.
• Seasoning salt or salt and black pepper: Season to taste here, with seasoning salt, mine is a mixture of salt, pepper, and garlic powder.
• Garlic powder: A hint of concentrated garlic flavor in every bite.
• Onion powder: The best way to add sweet onion flavor, the powder dissolves into the sauce.
• Cooked ham: Rich and smoky to compliment the cheese nicely.
• Velveeta or American cheese: The secret ingredient to the cheesiest and creamiest sauce to coat the noodles.
• Heavy cream: A little bit adds a rich flavor and helps with the luscious texture.

Tools You’ll Need

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

How to Make Ham and Cheese Casserole

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 and 3/4 cup of the shredded cheddar cheese around the cream cheese.
3. Sprinkle on seasoning salt, garlic powder, and onion powder, and drizzle olive oil evenly over the top of the pasta, and cheddar cheese.

4. Pour chicken stock over the mixture. Cover tightly with aluminum foil. Bake for 30 minutes.
5. Carefully remove the foil. Add the cubed ham, Velveeta or American cheese, and 3/4 cup of the shredded cheddar cheese and heavy cream. Stir the ingredients together. Recover with foil. Return to the oven and bake another 15 minutes.

6. Remove the foil. Add the remaining 1/2 cup shredded cheese on top. Bake uncovered 5-10 minutes or until browned and bubbling at the edges. Rest 5 minutes before serving. Garnish with parsley if desired.

Expert Tips

• No need to boil the pasta! How easy is that? The noodles cook perfectly in the sauce while the casserole bakes in the oven and helps to thicken the sauce.
• Avoid adding the Velveeta cheese until the end of cooking. It will help it to melt to the perfect consistency to make sure the sauce is creamy every time.
• Cover with foil for most of the baking. It’s a technique to keep the steam inside of the casserole dish so that the noodles cook while the casserole bakes in the oven. Uncover at the end to melt and lightly brown the shredded cheddar on top.
• Broil for a couple of minutes at the end if desired. This will add a nice golden brown finish to the casserole.
• Add some vegetables to the mac and cheese. Feel free to stir in peas, cauliflower florets, or broccoli florets for some added veggie goodness.
• Use another protein. You can easily use shredded rotisserie chicken or even pulled turkey if you want.

Storage

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

You can freeze the leftovers as well for 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

More Comforting Casserole Recipes

• Broccoli Cheddar Casserole
• King Ranch Chicken Casserole
• Beef Cobbler
• Hamburger Potato Casserole

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Ham and Cheese Casserole

This Ham and Cheese Casserole is comforting in every bite. It's the ideal recipe for using up leftover ham after a big holiday meal. With only 10 ingredients, and no boiling of the pasta needed, it's a simple dinner that will serve a crowd quickly and easily!

Course Main Course, Side Dish

Cuisine American

Keyword pasta

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 8 servings

Calories 558kcal

Ingredients

• 7.5 ounce package Philadelphia Whipped cream cheese
• 12 ounces pasta rotini, penne, cellentani, or fusilli
• 2 cups shredded medium or sharp cheddar cheese divided
• 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
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 cups chopped cooked ham
• 2 ounces Velveeta or American cheese
• 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 and 3/4 cup of the shredded cheddar cheese around the cream cheese.
• Sprinkle on seasoning salt, garlic powder, and onion powder, and drizzle olive oil evenly over the top of the pasta, and cheddar cheese.
• Pour chicken stock over the mixture. Cover tightly with aluminum foil. Bake for 30 minutes.
• Carefully remove the foil. Add the cubed ham, Velveeta or American cheese, and 3/4 cup of the shredded cheddar cheese and heavy cream. Stir the ingredients together. Recover with foil. Return to the oven and bake another 15 minutes.
• Remove the foil. Add the remaining 1/2 cup shredded cheese on top. Bake uncovered 5-10 minutes or until browned and bubbling at the edges. Rest 5 minutes before serving. Garnish with parsley if desired.

Video

Notes

Storage: 

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

You can freeze the leftovers as well for 2 months. Thaw overnight in the fridge before reheating.

Tips

• No need to boil the pasta! How easy is that? The noodles cook perfectly in the sauce while the casserole bakes in the oven and helps to thicken the sauce.
• Avoid adding the Velveeta cheese until the end of cooking. It will help it to melt to the perfect consistency to make sure the sauce is creamy every time.
• Cover with foil for most of the baking. It’s a technique to keep the steam inside of the casserole dish so that the noodles cook while the casserole bakes in the oven. Uncover at the end to melt and lightly brown the shredded cheddar on top.
• Broil for a couple of minutes at the end if desired. This will add a nice golden brown finish to the casserole.
• Add some vegetables to the mac and cheese. Feel free to stir in peas, cauliflower florets, or broccoli florets for some added veggie goodness.
• Use another protein. You can easily use shredded rotisserie chicken or even pulled turkey if you want.

Nutrition

Calories: 558kcal | Carbohydrates: 36g | Protein: 24g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 1577mg | Potassium: 350mg | Fiber: 1g | Sugar: 4g | Vitamin A: 788IU | Vitamin C: 0.2mg | Calcium: 343mg | Iron: 1mg

The post Ham and Cheese Casserole appeared first on Dinner in 321.

As a born and bred Southerner, if I know anything, it’s how to make chicken and biscuits. But sometimes they can be a little more work than I desire on a weeknight, hence why this Chicken and Biscuit Casserole was born.

I’ve been making this creamy and cheesy chicken bake for years. What I love about it is that I can easily use rotisserie chicken from the store as well as a store-bought biscuit mix for the top.

With minimal time and effort, it’s assembled and ready to bake! It’s truly one of my family’s favorite weeknight casseroles that we have all year long. My Johnny Marzetti and Hamburger Potato Casserole are two other big hits too!

Why You’ll Love this Recipe

• Cozy family favorite. This is one of my kids’ favorite meals when they come to visit. It has all the flavors of chicken and biscuits but in a creamy, flavorful sauce.
• Customize to your liking. I give you ideas below, but it’s easy to change up the flavors to make it however you please!
• An all-in-one main course. This chicken casserole can easily stand on it’s own as a main course, or you can add a side to serve along with it.

ingredients

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

Chicken Base:

• Alfredo sauce jarred or homemade: Adds creamy and garlicky flavor to every bite.
• Shredded mozzarella cheese: Gooey and cheesy goodness.
• Grated parmesan cheese: Compliments the mozzarella to add a bit of salty and sharp flavor.
• Garlic powder: A kiss of garlic is always required.
• Onion powder: Sweet onion is delicious infused in the chicken mixture.
• Shredded cooked chicken: Use leftover chicken or rotisserie for ease!
• Fresh or frozen chopped broccoli or green beans: Adds a hint of bright green color and fresh veggie flavor.

Biscuit Topping:

• Milk: The liquid that binds the biscuit mix together.
• Shredded mozzarella cheese: We add even more cheese for flavor and texture.
• Cheddar Bay Biscuit Mix: Look for the box mix, it’s that simple!
• Melted salted butter: Gives richness to the biscuit mix.
• Dried dill weed: Adds nice herbal flavor.

Tools You’ll Need

• Measuring Cups and Spoons
• Liquid Measuring Cups
• Cutting Board
• Chef’s Knife
• 13″x9″ Baking Dish
• Large Scoop

How to Make Chicken and Biscuit Casserole

Chicken Base:

1. Preheat oven to 375°F. Grease a 13×9-inch baking dish with butter or nonstick cooking spray.
2. In a large bowl, mix together Alfredo sauce, water, mozzarella cheese, parmesan cheese, garlic powder, onion powder, and black pepper.

3. Fold in the cooked chicken and broccoli (if using).

4. Pour the mixture in the prepared baking dish and spread evenly.

Biscuit Topping:

1. In a medium mixing bowl, stir together milk, cheese, and the Cheddar Bay biscuit mix.

2. Dollop 12 scoops of the mixture over the chicken base. 

3. Bake 22-25 minutes or until the biscuits are cooked through and golden brown.
4. In a small mixing bowl, whisk together the melted butter seasoning packet, and dill weed (if using). Brush on top of the biscuits. Serve hot.

Expert Tips

• Grate mozzarella from the block. This helps so much with getting the perfect gooey consistency. The pre-shredded cheese can have a powdery film on it that prevents it from melting as nicely.
• If you prefer not to use cheddar bay biscuit mix, you can opt for regular as well. We just love that this biscuit mix is seasoned with lots of flavor!
• If you want to make the biscuit mix from scratch, combine 2 cups all-purpose flour, 1 tablespoon baking powder, 1 1/2 teaspoons sugar, 1 1/2 teaspoons garlic powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt. Optional: add 1/4 teaspoon Old Bay Seasoning. For the seasoning packet substitute, you can instead use 1/2 teaspoon garlic powder and 1/4 teaspoon each onion powder and dried parsley.
• To make a homemade Alfredo sauce substitute, melt 4 tablespoons butter in a saucepan over medium heat and sauté 2–3 minced garlic cloves for about 30 seconds. Stir in 1 cup heavy cream and let it gently simmer for 3–5 minutes to thicken slightly. Reduce the heat to low and whisk in 1 cup of freshly grated Parmesan cheese. Season with about ¼ teaspoon salt, ¼ teaspoon black pepper, and a pinch of nutmeg if desired. If the sauce is too thick, add a splash of milk; if it’s too thin, simmer a bit longer.
• Use rotisserie or leftover chicken to cut down on prep time. I love to just grab a rotisserie chicken from the store, it keeps the assembly around 15 minutes!
• Customize with other spices, cheeses, and veggies. Have fun with this casserole! Add baby spinach, frozen peas, green beans, or carrots for more vegetables. Swap the mozzarella for parmesan or Monterey Jack. You can even use other spices like cayenne for heat or smoked paprika for a hint of smokiness.

Storage

Store any leftover Chicken and Biscuit Casserole in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until warmed through, a couple of minutes.

This biscuits casserole freezes well too! Simply cover and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven at 300ºF for 10 to 15 minutes until warm.

If you want to make this in advance, just bake and then cool too room temperature to store. Reheat fully in the oven before serving.

You can also assemble the filling in advance and hold in the fridge. When you’re ready to serve, mix up the biscuit mix, top and bake fresh.

Frequently Asked Questions

More Easy Casserole Recipes

• Pineapple Casserole
• Cheesy Corn Casserole
• Broccoli Cheddar Casserole
• Beef Cobbler

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Chicken and Biscuit Casserole

This Chicken and Biscuit Casserole is both hearty and easy to make for a weeknight meal. With 15 minutes of prep, it's comfort food that the whole family will love (even picky eaters!).

Course Main Course

Cuisine American

Keyword casserole, chicken

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 15 servings

Calories 274kcal

Ingredients

Chicken Base

• 2 cups alfredo sauce jarred or homemade
• 1/3 cup water
• 1 cup shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 3 cups shredded cooked chicken
• 2 cups fresh or frozen green beans or broccoli

Biscuit Topping

• 1 cup milk
• 1 cup shredded mozzarella cheese
• 11 ounce box Cheddar Bay Biscuit Mix
• 2 tablespoons melted salted butter
• 1/2 teaspoon dried dill weed optional

Instructions

Chicken Base

• Preheat oven to 375°F. Grease a 13×9-inch baking dish with butter or nonstick cooking spray.
• In a large bowl, mix together Alfredo sauce, water, mozzarella cheese, parmesan cheese, garlic powder, onion powder, and black pepper.
• Fold in the cooked chicken and green beans or broccoli (if using).
• Pour the mixture in the prepared baking dish and spread evenly.

Biscuit Topping

• In a medium mixing bowl, stir together milk, cheese, and the Cheddar Bay biscuit mix.
• Dollop 15 scoops of the mixture over the chicken base. 
• Bake 22-25 minutes or until the biscuits are cooked through and golden brown.
• In a small mixing bowl, whisk together the melted butter seasoning packet, and dill weed (if using). Brush on top of the biscuits. Serve hot.

Notes

Storage: 

Store any leftover Chicken and Biscuit Casserole in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until warmed through, a couple of minutes.

This biscuits casserole freezes well too! Simply cover and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven at 300ºF for 10 to 15 minutes until warm.

If you want to make this in advance, just bake and then cool too room temperature to store. Reheat fully in the oven before serving.

You can also assemble the filling in advance and hold in the fridge. When you’re ready to serve, mix up the biscuit mix, top and bake fresh.

Tips: 

• Grate mozzarella from the block. This helps so much with getting the perfect gooey consistency. The pre-shredded cheese can have a powdery film on it that prevents it from melting as nicely.
• If you prefer not to use cheddar bay biscuit mix, you can opt for regular as well. We just love that this biscuit mix is seasoned with lots of flavor!
• If you want to make the biscuit mix from scratch, combine 2 cups all-purpose flour, 1 tablespoon baking powder, 1 1/2 teaspoons sugar, 1 1/2 teaspoons garlic powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt. Optional: add 1/4 teaspoon Old Bay Seasoning. For the seasoning packet substitute, you can instead use 1/2 teaspoon garlic powder and 1/4 teaspoon each onion powder and dried parsley.
• To make a homemade Alfredo sauce substitute, melt 4 tablespoons butter in a saucepan over medium heat and sauté 2–3 minced garlic cloves for about 30 seconds. Stir in 1 cup heavy cream and let it gently simmer for 3–5 minutes to thicken slightly. Reduce the heat to low and whisk in 1 cup of freshly grated Parmesan cheese. Season with about ¼ teaspoon salt, ¼ teaspoon black pepper, and a pinch of nutmeg if desired. If the sauce is too thick, add a splash of milk; if it’s too thin, simmer a bit longer.
• Use rotisserie or leftover chicken to cut down on prep time. I love to just grab a rotisserie chicken from the store, it keeps the assembly around 15 minutes!
• Customize with other spices, cheeses, and veggies. Have fun with this casserole! Add baby spinach, frozen peas, green beans, or carrots for more vegetables. Swap the mozzarella for parmesan or Monterey Jack. You can even use other spices like cayenne for heat or smoked paprika for a hint of smokiness.

Nutrition

Calories: 274kcal | Carbohydrates: 16g | Protein: 15g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 62mg | Sodium: 679mg | Potassium: 147mg | Fiber: 0.5g | Sugar: 4g | Vitamin A: 224IU | Vitamin C: 0.1mg | Calcium: 169mg | Iron: 1mg

The post Chicken and Biscuit Casserole appeared first on Dinner in 321.

Every Thanksgiving when my son comes to visit, this Cheesy Corn Casserole is his number one request. It’s easy to make with just 7 ingredients and is ready to eat in under an hour. It’s one of those sides that everyone loves thanks to it’s comforting Jiffy cornbread mix base and gooey cheddar top.

Creamed corn is part of the classic Southern recipe, but we also like to add extra frozen corn kernels to make each bite extra flavorful. If you love a cornbread casserole, be sure to also try our regular Jiffy Corn Casserole and Chicken Cornbread Casserole.

Why You’ll Love this Recipe

• Seven Simple Ingredients. With just a few basic ingredients, it’s a quick side dish that you can throw together for any dinner or special occasion.
• A family favorite recipe. If you love cornbread, then you’re sure to love this corn casserole with cheese. We can’t go one Thanksgiving without it!
• Affordable ingredient list. It’s a side dish that serves many without being expensive or difficult to shop at the store for. All of the ingredients are quick to find!

Laura Ashley’s Tip: If it’s fresh corn season, feel free to swap out the frozen corn kernels for fresh!

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Butter: Adds the fat and richness to the recipe
• Eggs: Binds everything together.
• Sour cream: You can use regular or light. This adds more creamy and rich flavor to every bite.
• Cream style corn: You’ll find this in the canned goods aisle. It adds fresh corn kernels to the cornbread mix.
• Frozen sweet corn: More corn that we love to add into this casserole recipe.
• Jiffy cornbread mix: The key ingredient for everything to bind together. Plus it saves you time by not having to combine dry ingredients together.
• Shredded sharp cheddar cheese: The cheesy component that makes it ooey, gooey and delicious.

Tools You’ll Need

• 13”x9” Pan or Casserole Dish
• Large Mixing Bowl
• Spatula

How to Make Cheesy Corn Casserole

1. Preheat oven to 375°F.
2. In a large bowl, whisk together melted and slightly cooled butter and eggs until fluffy.

3. Add sour cream and whisk again until blended.

4. Fold in cream-style and frozen corn.

5. Once blended well, add the box of Jiffy mix and half of the cheese and fold just until the dry ingredients are moist.

6. Butter or spritz with nonstick cooking spray a 13”x9” baking dish. Pour the corn mixture into the prepared baking dish and spread evenly. Sprinkle the remaining cheese on top.

7. Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until golden brown and the casserole has a slight jiggle when shaken.

Expert Tips

• Make sure to let the melted butter cool a little bit before whisking with the eggs. If the butter is too hot, the eggs will begin to cook and you’ll have egg flecks in your cheesy corn bake.
• No need to thaw the frozen corn. Just stir it right in for more sweet veggie flavor.
• Shred the cheese yourself. This is definitely our preference since pre-shredded cheese can have a powder on it that can prevent it from melting as nicely.
• Don’t over-bake the casserole. This will make it dry and tough in each bite. It may still jiggle slightly when you remove it from the oven and that’s ok. It will continue to cook as it cools.
• The casserole along the edges of the dish will be done before the center is fully set. An instant-read thermometer can confirm the center is fully cooked when it reaches an internal temperature of 160°F.

Variations and Substitutions

• Optional delicious add-ins to this casserole are:
  • 1/4 cup drained chopped green chiles
  • 1/4 cup drained chopped canned jalapeños
  • 1/2-3/4 cup chopped cooked bacon
  • 1/2-3/4 cup chopped leftover ham
  • Different cheeses like Swiss, gruyère, Colby Jack, or pepper Jack
• If you want to add a crunchy topping, combine 1 cup crushed buttery round crackers and 1/4 cup melted butter with the cheese. Distribute on top of the casserole prior to baking. This is what you often hear called scalloped corn!
• If you want or need to make a a box of Jiffy corn muffin mix from scratch, here is an easy substitute:
  • ⅔ cup all-purpose flour, ½ cup medium grind yellow cornmeal, 3 tablespoons granulated sugar, 1 tablespoon baking powder, ¼ teaspoon salt
• This recipe can also be made in a crockpot with this recipe. Simply add cheese or any of the additional add-in options!

What to Serve with Cheesy Corn Casserole with Jiffy

There are so many options whether you are serving this cheesy corn casserole for a weeknight meal or on your holiday table. I love to always serve this with:

• Slow Cooker Honey Glazed Ham
• Slow Cooker Turkey Breast
• Smothered Pork Chops
• Glazed Pork Tenderloin

Storage

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

You can freeze the leftovers as well, just place them into an airtight container and freeze for up to 3 months. Thaw and reheat in the microwave or oven like above.

Frequently Asked Questions

More Comforting Casserole Recipes

• Pineapple Casserole Recipe
• King Ranch Chicken Casserole
• Johnny Marzetti Casserole
• Beef Cobbler

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Cheesy Corn Casserole Recipe

This Cheesy Corn Casserole is one of my family's favorite side dishes using creamed corn and Jiffy cornbread mix. It's easy to make in under an hour and perfect for a weeknight meal or your holiday table.

Course Side Dish

Cuisine American

Keyword vegetables

Prep Time 10 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 16 servings

Calories 238kcal

Ingredients

• 1/2 cup butter melted and slightly cooled
• 3 eggs
• 16 ounces sour cream regular or light
• 2 14.75 ounce cans cream style corn
• 16 ounce bag frozen sweet corn
• 9 ounce box Jiffy cornbread mix
• 8 ounces shredded shard cheddar cheese divided

Instructions

• Preheat oven to 375°F.
• In a large bowl, whisk together melted and slightly cooled butter and eggs until fluffy.
• Add sour cream and whisk again until blended.
• Fold in cream-style and frozen corn.
• Once blended well, add the box of Jiffy mix and half of the cheese and fold just until the dry ingredients are moist.
• Butter or spritz with nonstick cooking spray a 13”x9” baking dish. Pour the corn mixture into the prepared baking dish and spread evenly. Sprinkle the remaining cheese on top.
• Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until golden brown and the casserole has a slight jiggle when shaken.

Video

Notes

Expert Tips

• Make sure to let the melted butter cool a little bit before whisking with the eggs. If the butter is too hot, the eggs will begin to cook and you’ll have egg flecks in your cheesy corn bake.
• No need to thaw the frozen corn. Just stir it right in for more sweet veggie flavor.
• Shred the cheese yourself. This is definitely our preference since pre-shredded cheese can have a powder on it that can prevent it from melting as nicely.
• Don’t over-bake the casserole. This will make it dry and tough in each bite. It may still jiggle slightly when you remove it from the oven and that’s ok. It will continue to cook as it cools.
• The casserole along the edges of the dish will be done before the center is fully set. An instant-read thermometer can confirm the center is fully cooked when it reaches an internal temperature of 160°F.

Storage

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

You can freeze the leftovers as well, just place them into an airtight container and freeze for up to 3 months. Thaw and reheat in the microwave or oven like above.

Nutrition

Serving: 1serving | Calories: 238kcal | Carbohydrates: 24g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 59mg | Sodium: 380mg | Potassium: 217mg | Fiber: 2g | Sugar: 6g | Vitamin A: 437IU | Vitamin C: 3mg | Calcium: 116mg | Iron: 1mg

The post Cheesy Corn Casserole appeared first on Dinner in 321.

In the South, we love pineapple both as a sweet or savory flavor. This Pineapple Casserole is a nostalgic recipe for our family since we always have it on our holiday table. It’s said to have emerged in the 1950s when casseroles were very popular.

The best part is it uses 6 approachable and affordable ingredients layered in a baking dish to keep the prep time to 10 minutes and clean up simple. Serve it with Slow Cooker Honey-Glazed Ham or Turkey Tenderloin for the ultimate meal.

Reader Review: “So easy and so good!” – Sandee

Why You’ll Love this Recipe

• Classic Southern casserole that’s easy to make. My grandma always makes this around the holidays. It’s rich and comforting with every bite.
• A casserole recipe with only 6 ingredients. It’s as simple as can be and truly a hassle-free recipe.
• Pineapple and cheese casserole uses affordable pantry ingredients. We usually have all of these items already at home, making it ideal to put together for a busy weeknight meal.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Canned pineapple chunks: Adds larger, delicious pieces of pineapple. You’ll want to drain the chunks from the liquid.
• Crushed pineapple: The key ingredient to this pineapple casserole. You want to keep it undrained to achieve the perfect texture and flavor.
• All-purpose flour: Thickens the casserole so it isn’t runny.
• Granulated sugar: Along with the pineapple, it adds just the right amount of sweetness.
• Shredded sharp cheddar cheese: Classic cheese to pair with the pineapple.
• Salted butter: Adds rich flavor to every bite.
• Buttery round crackers: Gives a delicious crunchy texture on top and nostalgic flavor.

Tools You’ll Need

• 9”x9” Square Baking Dish (or 2 Quart Casserole dish)
• Mixing Bowl
• Measuring Cups and Spoons
• Liquid Measuring Cups

How to Make Pineapple Casserole

1. Preheat oven to 350℉. Grease a 2 quart or 9×9-inch baking dish with butter or nonstick spray.
2. In a large bowl, combine both the drained pineapple chunks, undrained crushed pineapple, sugar, and flour. Mix until combined well.

3. Fold in 1 1/2 cups of the cheese,

4. Transfer the mixture to the prepared baking dish and spread evenly.
5. In the same mixing bowl, combine cracker crumbs, melted butter, and the remaining cheese. Once combined, sprinkle over the pineapple mixture.

6. Bake 30-35 minutes or until it’s golden brown and bubbling at the edges of the pan.

Expert Tips

• Drain the excess liquid from the pineapple chunks but leave the crushed pineapple undrained. We want some of the pineapple juice to help flavor the casserole, but too much will make it watery in texture.
• When mixing the filling, if it feels too loose, add 1 to 2 more tablespoons of flour before baking.
• Grate the cheddar cheese from the block. This makes such a big difference. The pre-shredded cheddar cheese can sometimes have a powder on it that prevents it from melting nicely.
• Bake the pineapple and cheese casserole uncovered. This helps the cheesy cracker topping to brown nicely and the filling to thicken perfectly as it bakes.
• Like it sweeter? Add more granulated sugar or brown sugar. You could also use sugar substitute.

What to serve with pineapple and cheese Casserole

There are so many options of what to serve with this delicious casserole whether it’s a weeknight meal or your Christmas or Easter table. Here are some of our favorites:

• Shake and Bake Pork Chops
• Slow Cooker Pulled Beef
• Turkey and Stuffing Rollups
• Crockpot Green Beans
• Brown Sugar Baked Carrots
• Jalapeno Creamed Corn

Storage

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

Freeze for up to 2 months, then thaw in the fridge overnight before reheating. We can’t guarantee that once the casserole thaws it will be the same texture or consistency.

Frequently Asked Questions

More Comforting Casserole Recipes

• Broccoli Cheddar Casserole
• King Ranch Chicken Casserole
• Chicken Cornbread Casserole
• Hamburger Potato Casserole

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Pineapple Casserole

This 6-ingredient Pineapple Casserole recipe has a filling of canned pineapple and cheddar cheese that's topped with buttery crushed crackers and baked until golden brown. It's a classic Southern recipe passed down through my family for generations and is perfect for your holiday table.

Course Side Dish

Cuisine American

Keyword christmas, holiday, holidays, thanksgiving

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8 servings

Calories 240kcal

Ingredients

• 20 ounce can pineapple chunks drained
• 20 ounce can crushed pineapple undrained
• 1/3 cup all-purpose flour
• 2 tablespoons granulated sugar
• 2 cups shredded sharp cheddar cheese divided
• 1/4 cup salted butter melted
• 1 1/2 sleeves buttery round crackers crushed

Instructions

• Preheat oven to 350℉. Grease a 2 quart or 9×9-inch baking dish with butter or nonstick spray.
• In a large bowl, combine both the drained pineapple chunks, undrained crushed pineapple, sugar, and flour. Mix until combined well.
• Fold in 1 1/2 cups of the shredded cheese.
• Transfer the mixture to the prepared baking dish and spread evenly.
• In the same mixing bowl, combine cracker crumbs, melted butter, and the remaining cheese. Once combined, sprinkle over the pineapple mixture.
• Bake 30-35 minutes or until it's golden brown and bubbling at the edges of the pan.

Video

Notes

Storage:

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

Freeze for up to 2 months, then thaw in the fridge overnight before reheating. We can’t guarantee that once the casserole thaws it will be the same texture or consistency.

Tips:

• Drain the excess liquid from the pineapple chunks but leave the crushed pineapple undrained. We want some of the pineapple juice to help flavor the casserole, but too much will make it watery in texture.
• When mixing the filling, if it feels too loose, add 1 to 2 more tablespoons of flour before baking.
• Grate the cheddar cheese from the block. This makes such a big difference. The pre-shredded cheddar cheese can sometimes have a powder on it that prevents it from melting nicely.
• Bake the pineapple and cheese casserole uncovered. This helps the cheesy cracker topping to brown nicely and the filling to thicken perfectly as it bakes.
• Like it sweeter? Add more granulated sugar or brown sugar. You could also use sugar substitute.

Nutrition

Calories: 240kcal | Carbohydrates: 19g | Protein: 8g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 233mg | Potassium: 117mg | Fiber: 1g | Sugar: 13g | Vitamin A: 496IU | Vitamin C: 7mg | Calcium: 214mg | Iron: 0.5mg

The post Pineapple Casserole Recipe appeared first on Dinner in 321.

We will be the first to say, this is one of our favorite easy seasonal breakfast recipes we’ve ever made! We recently served it at a neighborhood brunch and it was the most popular recipe by far, there were no leftovers.

The best part is it’s easy to assemble with one bowl and a baking dish. Plus, you can prep the recipe the day before and keep it in the fridge overnight to bake fresh in the morning. It’s truly so easy for entertaining and will taste like you took hours to make it.

Our Brioche French Toast Casserole is a similar recipe and one of our most popular breakfast recipes on our site, give it a try too!

Why You’ll Love this Recipe

• Easy to assemble with minimal cleanup. This is a one-bowl breakfast recipe. Regular french toast uses a lot of kitchen equipment, but not our breakfast bake version.
• Perfect to make in advance to serve a crowd. We made sure when developing the recipe to have instructions to be able to make this the day before, keep it in the fridge overnight, and bake it in the morning for simple cooking.
• A family favorite fall recipe. You will be the most popular person at the table because everyone will be asking you for this apple french toast bake recipe.

Laura Ashley’s Tip: Our secret ingredient is using apple cider drink mix as the special spice mix. If you can’t find this, then add a bit more sugar, as well as a hearty dash of cinnamon, nutmeg, and a pinch of cloves.

Ingredients

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

• Large eggs: Binds the apple french toast casserole together to give it that custardy flavor.
• Evaporated milk: Richer in flavor than regular milk and helps with creaminess.
• Spiced apple cider instant drink mix: Adds all the fall flavors in every bite.
• Brown sugar: Sweetens the french toast bake perfectly, plus adds a hint of molasses.
• Vanilla extract: Gives caramel and floral notes.
• Cubed bread brioche, French, or challah bread: All different bread varieties work in this recipe. We often recommend to use day-old bread so it soaks up more of the egg mixture for the perfect moisture.
• Peeled and chopped apples apple: Use your favorite type here! Granny smith, honeycrisp, or cosmic crisp are our preference.
• Chopped pecans, walnuts or sliced almonds: Nuts are optional, but we love to add them for a bit of crunch and their rich flavor.
• Salted butter: Brings all of the ingredients together and adds moisture to every bite.
• Optional garnishes: These are some of the fun toppings we’ve served with the french toast bake with apples – maple syrup, salted caramel, additional chopped fresh apple, and fresh whipped cream.

Tools You’ll Need

• Mixing Bowls
• Measuring Cups and Spoons
• Whisk
• 13”x9” Pan or Casserole Dish

How to Make Apple French Toast Casserole

1. Grease a 13×9-inch baking dish with butter or nonstick spray.
2. Spread the prepared bread cubes and apple pieces in the prepared baking dish.
3. For the custard, in a large mixing bowl, whisk together eggs, evaporated milk, half of the spiced apple cider drink mix, 1/4 cup brown sugar, and vanilla extract until well combined.

4. Pour the custard evenly over the top of the bread and apples. Gently tap to ensure all of the bread cubes are submerged.

5. If desired, sprinkle chopped pecans or walnuts on top of the bread. Cover with plastic wrap or aluminum foil and refrigerate for at least 1 hour or overnight.
6. Once ready to bake, remove the casserole from the refrigerator and let it sit at room temperature for about 15 minutes. Preheat oven to 375°F.
7. In a small bowl, whisk together butter and the remaining half of the spiced apple cider drink mix and 1/4 cup brown sugar. Pour the mixture over top of the prepared base.

8. Bake uncovered for 35-40 minutes, or until the top is golden brown and the center is set.
9. Let the baked French toast cool for a few minutes. Dust with powdered sugar if desired and serve with your favorite toppings.

Expert Tips

• Choose your favorite type of apple for this recipe. We love Granny smith, their tartness pairs with the sweet bake so well. Another couple favorites are honeycrisp and cosmic crisp. They are sweet and sour in flavor making for the perfect flavor.
• Add nuts if desired. We love adding pecans, walnuts, or even almonds for a bit of a crunch in every bite.
• Day-old bread is better for this apple french toast bake. When the bread is slightly stale, it actually soaks the custard up better to make it more moist and delicious.
• We recommend soaking the casserole overnight if you have the time. You can soak for 1 hour, but if you do have time to assemble the day before, it allows the flavors to become even more delicious when baked.

Storage

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

You can freeze the leftovers as well for up to 2 months. We like to cut the casserole into individual servings, then wrap and freeze them for easy reheating. Reheat in the oven or toaster oven for the best results.

This is the best breakfast to make in advance as well! We love to assemble it the night before to make serving breakfast on a busy weekday morning or to a group of people on the weekend so much easier.

FAQs

More Easy Apple Recipes

• Applesauce Oatmeal Muffins
• Apple Dapple Cake
• Apple Roll
• Apple Crescent Rolls

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Apple French Toast Casserole

This Apple French Toast Casserole is the ultimate Fall breakfast or brunch recipe that's easy to make in advance for a crowd. Prep the bake in minutes the day before, then cook it in the morning for a sweet breakfast that will be gone in seconds.

Course bread, Breakfast

Cuisine American

Keyword holiday, holidays

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

1 hour hour

Total Time 2 hours hours

Servings 12 servings

Calories 597kcal

Ingredients

• 6 jumbo eggs or 8 large eggs
• 12 ounces evaporated milk
• 21 gram pouch spiced apple cider instant drink mix divided
• 1/2 cup brown sugar divided
• 1 teaspoon vanilla extract
• 8 cups cubed bread brioche, French, or challah bread
• 2 cups peeled and chopped apples apple variety as desired
• 1/3 cup chopped pecans, walnuts or sliced almonds optional
• 1/4 cup salted butter
• Optional garnishes: maple syrup, salted caramel, additional chopped fresh apple, fresh whipped cream

Instructions

• Grease a 13×9-inch baking dish with butter or nonstick spray.
• Spread the prepared bread cubes and apple pieces in the prepared baking dish.
• For the custard, in a large mixing bowl, whisk together eggs, evaporated milk, half of the spiced apple cider drink mix, 1/4 cup brown sugar, and vanilla extract until well combined.
• Pour the custard evenly over the top of the bread and apples. Gently tap to ensure all of the bread cubes are submerged.
• If desired, sprinkle chopped pecans or walnuts on top of the bread. Cover with plastic wrap or aluminum foil and refrigerate for at least 1 hour or overnight.
• Once ready to bake, remove the casserole from the refrigerator and let it sit at room temperature for about 15 minutes. Preheat oven to 375°F.
• In a small bowl, whisk together butter and the remaining half of the spiced apple cider drink mix and 1/4 cup brown sugar. Pour the mixture over top of the prepared base.
• Bake uncovered for 35-40 minutes, or until the top is golden brown and the center is set.
• Let the baked French toast cool for a few minutes. Dust with powdered sugar if desired and serve with your favorite toppings.

Video

Notes

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

You can freeze the leftovers as well for up to 2 months. We like to cut the casserole into individual servings, then wrap and freeze them for easy reheating. Reheat in the oven or toaster oven for the best results.

This is the best breakfast to make in advance as well! We love to assemble it the night before to make serving breakfast on a busy weekday morning or to a group of people in the weekend so much easier.

Tips:

• Choose your favorite type of apple for this recipe. We love Granny smith, their tartness pairs with the sweet bake so well. Another couple favorites are honeycrisp and cosmic crisp. They are sweet and sour in flavor making for the perfect flavor.
• Add nuts if desired. We love adding pecans, walnuts, or even almost for a bit of a crunch in every bite.
• Day-old bread is better for this apple french toast bake. When the bread is slightly stale, it actually soaks the custard up better to make it more moist and delicious.
• We recommend soaking the casserole overnight if you have the time. You can soak for 1 hour, but if you do have time to assemble the day before, it allows the flavors to become even more delicious when baked.

Nutrition

Calories: 597kcal | Carbohydrates: 90g | Protein: 23g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 136mg | Sodium: 854mg | Potassium: 390mg | Fiber: 7g | Sugar: 23g | Vitamin A: 370IU | Vitamin C: 2mg | Calcium: 299mg | Iron: 6mg

The post Baked Apple French Toast Casserole appeared first on Dinner in 321.

Being from the South, we happen to be chicken salad experts, in fact our viral Southern Chicken Salad is one of the most loved recipes on our site! Let us introduce you to our Hot Chicken Salad that is baked in the oven. It’s more like a casserole with classic chicken salad flavors. It’s a recipe passed down through our family for years and years.

This warm chicken salad is both foolproof and easy to make, just stir the ingredients together and bake until bubbling in under an hour. Even our pickiest family member has grown to love this delicious chicken dish. Make sure you also try our Cucumber Chicken Salad and Classic Chicken Salad.

Why You’ll love this recipe

• Fun Crunch: The crunch from potato sticks and almonds adds a fun texture. Just a warm, cheesy, crunchy dish that’s hard to resist!
• Easy to Make: Quick to put together for busy nights or last-minute plans. 
• Make-Ahead Friendly: Perfect to prepare in advance and bake later. 
• Crowd-Pleaser: Family and friends are certain to give a double thumbs up!

ingredients

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

• Shredded cooked seasoned chicken: We love to use store-bought rotisserie chicken for this or leftover chicken from the night before.
• Finely diced celery: Adds nice crunch and fresh veggie flavor.
• Condensed cream of celery soup: Gives the creaminess to the chicken salad.
• Mayonnaise: A required ingredient in any chicken salad in our opinion.
• Lemon juice: Adds nice acid to bring out all of the delicious flavors.
• Garlic powder: Infuses a hint of garlic flavor.
• Onion powder: Provides a little bit of onion sweetness in every bite.
• Slivered almonds: Adds a nutty crunch.
• Shredded cheddar cheese: Gives a cheesy flavor that’s unique to this hot chicken salad recipe.
• Water chestnuts: More crunch added in every bite.
• Potato Stix or Crushed plain potato chips: Adds saltiness and texture to the top.

Tools You’ll Need

• 13”x9” Pan
• Paring Knife
• Cutting Board
• Measuring Cups and Spoons
• Liquid Measuring Cups
• Mixing Bowl 

how to make hot chicken salad

1. Preheat your oven to 350°F. Grease a 13×9-inch baking dish with butter or non-stick cooking spray.
2. To a large mixing bowl, add diced celery, cream of celery soup, mayonnaise, lemon juice, garlic powder, onion powder, seasoning salt or salt and pepper, 1/2 cup of the almonds, 8 ounces of the cheddar cheese, and water chestnuts. Mix well until all ingredients are evenly combined.

3. Fold in the shredded chicken.

4. Transfer the mixture into the prepared baking dish and spread out evenly.
5. Sprinkle the remaining cheddar cheese over the top, followed by the remaining almonds and potato stix or chips.

6. Bake uncovered for 28-32 minutes, until bubbly and golden. Rest for a few minutes before serving.

expert tips

• Use store-bought rotisserie chicken or leftover chicken for this recipe. It’s the best for using up roasted chicken from dinner the night before.
• Bake uncovered to keep the topping crunchy. This is key to this hot chicken salad recipe. The best part is the almond and potato chip topping, so bake it without foil on top to keep it nice and crispy.
• Shred your own cheddar cheese if possible. This way the chicken salad has that perfect gooey texture. Pre-shredded cheese can have a coating on it that prevents it from melting nicely.
• Homemade condensed soup. You can use my homemade cream of mushroom soup or make cream of celery from scratch. Simply melt 1/4 cup butter in a saucepan over medium heat. Sauté 1 finely diced celery rib for 1 minute. Stir in 1/4 cup all-purpose flour and cook until the mixture bubbles. Whisk in 1 1/2 cups chicken or vegetable stock and 1/2 cup milk until smooth. Stir periodically until the mixture thickens to a sauce consistency, Stir in 3 tablespoons Parmesan cheese and salt and pepper to taste.

Storage

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

We don’t recommend freezing hot chicken salad as it can change texture once it thaws. Prepping the recipe in advance works well. Mix everything to combine and keep in the fridge. Bake when ready to serve.

Frequently Asked Questions

more delicious chicken recipes

• King Ranch Chicken Casserole
• Chicken Meatloaf
• Chicken Fajita Casserole
• Crockpot Honey Mustard Chicken

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Hot Chicken Salad

This Hot Chicken Salad is a twist on the classic in that it’s baked! It’s great served as an appetizer, main course or snack. Use store-bought rotisserie chicken for ease or leftover chicken from the night before.

Course Main Course

Cuisine American

Keyword casserole, chicken

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 509kcal

Ingredients

• 4 cups shredded cooked seasoned chicken
• 1 1/2 cups finely diced celery
• 10.5 ounce can condensed cream of celery soup
• 1 cup mayonnaise
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 3/4 cup slivered almonds divided
• 12 ounces shredded cheddar cheese divided
• 8 ounce can water chestnuts drained and chopped
• seasoning salt or salt and black pepper amount as desired
• 2 cups potato stix or crushed plain potato chips

Instructions

• Preheat your oven to 350°F. Grease a 13×9-inch baking dish with butter or non-stick cooking spray.
• To a large mixing bowl, add diced celery, cream of celery soup, mayonnaise, lemon juice, garlic powder, onion powder, seasoning salt or salt and pepper, 1/2 cup of the almonds, 8 ounces of the cheddar cheese, and water chestnuts. Mix well until all ingredients are evenly combined.
• Fold in the shredded chicken.
• Transfer the mixture into the prepared baking dish and spread out evenly.
• Sprinkle the remaining cheddar cheese over the top, followed by the remaining almonds and potato stix or chips.
• Bake uncovered for 28-32 minutes, until bubbly and golden. Rest for a few minutes before serving.

Video

Notes

Storage:

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

We don’t recommend freezing hot chicken salad as it can change texture once it thaws. Prepping the recipe in advance works well. Mix everything to combine and keep in the fridge. Bake when ready to serve.

Tips: 

• • Use store-bought rotisserie chicken or leftover chicken for this recipe. It’s the best for using up roasted chicken from dinner the night before.

• • Bake uncovered to keep the topping crunchy. This is key to this hot chicken salad recipe. The best part is the almond and potato chip topping, so bake it without foil on top to keep it nice and crispy.

• • Shred your own cheddar cheese if possible. This way the chicken salad has that perfect gooey texture. Pre-shredded cheese can have a coating on it that prevents it from melting nicely.

•  

Nutrition

Calories: 509kcal | Carbohydrates: 29g | Protein: 37g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 77mg | Sodium: 914mg | Potassium: 842mg | Fiber: 4g | Sugar: 4g | Vitamin A: 277IU | Vitamin C: 7mg | Calcium: 262mg | Iron: 2mg

The post Hot Chicken Salad appeared first on Dinner in 321.

We lived in Texas for over a decade, so we are truly very familiar with King Ranch Chicken Casserole. It’s a family favorite recipe that we would make several times a year for a crowd.

If you’ve never had it before, it’s a classic Tex-Mex bake with layers of chicken, tomatoes with chilies, chicken, corn tortillas, cheese and spices. Baked until gooey perfection, every bite is insanely delicious.

The best part is it’s easy to assemble and bake in an hour and can be made in advance for a crowd. All you need is a skillet and a casserole dish, so clean up is easy too! We love a good casserole recipe, so be sure to also try our Hamburger Potato Casserole and Taco Lasagna.

Why You’ll Love this Recipe

• A comforting casserole with flavors everyone will love. Even the pickiest eaters love this King Ranch Chicken Casserole for it’s taco-inspired flavorings.
• Customize the bake with your favorite ingredients. You can add other spices, seasonings, and vegetables to the bake to make it your own.
• Assemble in advance for a crowd. You can build the casserole dish and store it in the fridge for a couple of hours until guests arrive.

Laura Ashley’s Tip: The origin of King Ranch chicken Casserole is unknown, but it’s thought to be from Texas during the 1950s when canned goods became popular. It’s named after the well-known King Ranch.

Ingredients

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

• Butter or olive oil: Cooking fat for the base of the King Ranch Chicken Casserole.
• Yellow or sweet onion: Gives that sweet vegetable base to the casserole.
• Diced bell pepper: Adds fresh veggie flavor.
• Jalapenos: These are optional, but add them if you like spice.
• Chili powder: Adds smokiness to every bite.
• Ground cumin: Gives a warm flavor and hint of lemon.
• Garlic powder: Adds that garlicky flavor that compliments the other flavors so well.
• Condensed cream of mushroom soup and condensed cream of chicken soup: We use both for extra creamy texture and rich flavor.
• Rotel (diced tomatoes and green chilies): Adds great tomato flavor with a little kick.
• Chicken broth: Helps make the sauce of the casserole.
• Shredded chicken: Adds protein, use rotisserie chicken for a shortcut or leftover chicken from the night before.
• Corn tortillas: We use the 6-inch size here and tear them into pieces.
• Mexican or taco cheese blend: Makes every bite ooey, gooey, and cheesy.

Tools You’ll Need

• 13″x9″ Baking Dish
• Liquid Measuring Cups
• Measuring Cups and Spoons
• Spatula
• Large Skillet
• Chef’s Knife
• Cutting Board

How to Make King Ranch Chicken Casserole

1. Preheat oven to 375°F. Grease a 13×9 baking dish with butter, oil or nonstick cooking spray.
2. In a large skillet, heat butter or olive oil over medium heat. Add the diced onion, bell pepper, and jalapeño to the skillet. Sauté until softened, about 5 minutes.

3. Stir in chili powder, cumin, garlic powder, salt, and black pepper. Cook for 1-2 minutes or until fragrant.

4. Add cream of mushroom soup, cream of chicken soup, Rotel, and chicken broth. Stir well to combine. Bring the mixture to a simmer and cook for 5 minutes. Remove 1/2 cup of the mixture and set aside.

5. Turn off the heat and fold in the shredded chicken.

6. Spread the reserved sauce in the bottom of the prepared baking dish. Spread half of the torn tortillas evenly on top.

7. Pour half of the chicken mixture over the tortillas, spreading it out. Sprinkle on half of the cheese. Repeat with the remaining tortillas and chicken mixture layers. End with sprinkling the remaining shredded cheese evenly over the top.

8. Bake covered with aluminum foil 20 minutes. Uncover and bake an additional 15-20 minutes, until bubbly and the cheese is melted and slightly golden. Rest a few minutes before serving.

Expert Tips

• Use rotisserie chicken for a shortcut. To reduce the prep time, we love to pick up a rotisserie chicken from the store to shred for this bake.
• Cook the vegetables and spices in a skillet first until they are tender. This helps to toast the spices so they’re even more flavorful and also helps to soften all the vegetables to make them tender to the bite.
• If you want to make your own condensed soup, combine 3 tablespoons butter in a saucepan over medium heat. Whisk in ⅓ cup all-purpose flour and cook for 1 minute. Whisk in ⅓ cup milk and ⅓ cup chicken broth until well combined. Season with ¼ teaspoon onion powder and salt and pepper to taste. Stir and cook for 1-2 minutes or until thickened and creamy. You can also make our cream of mushroom soup recipe that’s homemade.!
• Be sure that you cover the casserole dish with foil then uncover the bake to make sure the cheese melts nicely. By covering the casserole, this guarantees that the layers of the bake become warm and melty. Then uncover the bake at the end to melt all of that delicious cheese on top too.

Storage

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

You can freeze King Ranch Chicken for up to 2 months, but we can’t guarantee the tortillas will be the same texture once thawed.

If you want to make this casserole in advance, no problem! Assemble it and then bake it before guests arrive. This makes it hot and bubbling when it’s time to eat.

FAQs

More Easy Casserole Recipes

• Broccoli Pasta Bake (No-Boil)
• Chicken Cornbread Casserole
• Beef Cobbler
• Jalapeno Popper Chicken Casserole

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King Ranch Chicken Casserole

This King Ranch Chicken Casserole is a hearty and comforting classic recipe from Texas. Layers of corn tortillas, shredded chicken, cheese, tomatoes, and chilies, make every bite so flavorful. Ready in an hour, it's a crowdpleaser that's delicious for any occasion.

Course Main Course

Cuisine American

Keyword casserole, chicken

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Calories 407kcal

Ingredients

• 2 tablespoons butter or olive oil
• 1 1/2 cups diced yellow or sweet onion
• 1 1/2 cups diced bell pepper any color
• 1-2 finely diced jalapenos optional
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper optional
• 10.5 ounce can condensed cream of mushroom soup
• 10.5 ounce can condensed cream of chicken soup
• 10 ounce can Rotel (diced tomatoes and green chilies)
• 3/4 cup chicken broth
• 4 cups cooked shredded chicken
• 10 6-inch corn tortillas torn into 1-inch pieces
• 2 cups Mexican or taco cheese blend

Instructions

• Preheat oven to 375°F. Grease a 13×9 baking dish with butter, oil or nonstick cooking spray.
• In a large skillet, heat butter or olive oil over medium heat. Add the diced onion, bell pepper, and jalapeños to the skillet. Sauté until softened, about 5 minutes.
• Stir in chili powder, cumin, garlic powder, salt, and black pepper. Cook for 1-2 minutes or until fragrant.
• Add cream of mushroom soup, cream of chicken soup, Rotel, and chicken broth. Stir well to combine. Bring the mixture to a simmer and cook for 5 minutes. Remove 1/2 cup of the mixture and set aside.
• Turn off the heat and fold in the shredded chicken.
• Spread the reserved sauce in the bottom of the prepared baking dish. Spread half of the torn tortillas evenly on top.
• Pour half of the chicken mixture over the tortillas, spreading it out. Sprinkle on half of the cheese. Repeat with the remaining tortillas and chicken mixture layers. End with sprinkling the remaining shredded cheese evenly over the top.
• Bake covered with aluminum foil 20 minutes. Uncover and bake an additional 15-20 minutes, until bubbly and the cheese is melted and slightly golden. Rest a few minutes before serving.

Video

Notes

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

You can freeze King Ranch Chicken for up to 2 months, but we can’t guarantee the tortillas will be the same texture once thawed.

If you want to make this casserole in advance, no problem! Assemble it and then bake it before guests arrive. This makes it hot and bubbling when it’s time to eat.

Tips:

• • Use rotisserie chicken for a shortcut. To reduce the prep time, we love to pick up a rotisserie chicken from the store to shred for this bake.

• • Cook the vegetables and spices in a skillet first until they are tender. This helps to toast the spices so they’re even more flavorful and also helps to soften all the vegetables to make them tender to the bite.

• • If you want to make your own condensed soup, combine 3 tablespoons butter in a saucepan over medium heat. Whisk in ⅓ cup all-purpose flour and cook for 1 minute. Whisk in ⅓ cup milk and ⅓ cup chicken broth until well combined. Season with ¼ teaspoon onion powder and salt and pepper to taste. Stir and cook for 1-2 minutes or until thickened and creamy. You could also make our cream of mushroom soup recipe that’s homemade!

• Be sure that you cover the casserole dish with foil then uncover the bake to make sure the cheese melts nicely. By covering the casserole, this guarantees that the layers of the bake become warm and melty. Then uncover the bake at the end to melt all of that delicious cheese on top too.

Nutrition

Calories: 407kcal | Carbohydrates: 37g | Protein: 30g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 80mg | Sodium: 978mg | Potassium: 967mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1964IU | Vitamin C: 43mg | Calcium: 432mg | Iron: 3mg

The post King Ranch Chicken Casserole appeared first on Dinner in 321.

I couldn’t possibly tell you how many times I’ve made this Broccoli Cheddar Casserole. There’s not one holiday table it’s not graced. I find myself craving it all the time, and since it’s so easy to make with simple ingredients I already have in my kitchen, I make it for our weeknight family dinners too!

Tender broccoli, a cheesy creamy sauce, with an irresistible crunchy topping, you can whip up this easy broccoli casserole recipe in less than an hour. It’s ideal for busy weeknights or holiday spread, and it always gets rave reviews!

Trust me, you’re going to love this dish and make it all the time too! Be sure to check out our other popular casserole side dishes like Loaded Mashed Potatoes and Cheesy Cabbage Casserole!

Why You’ll Like This Recipe

• 8-Ingredients and Easy to Prepare: Cheesy broccoli casserole uses pantry staples and frozen broccoli, making it quick and fuss-free.
• Crowd Pleaser: This easy side dish is creamy and cheesy and pairs well with almost any main dish! It’s a great recipe for family dinners, with a holiday meal, or potlucks.
• Make Ahead: Prepare this broccoli cheddar casserole in advance, then add the buttery cracker topping when ready to bake!

Ingredients

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

• Frozen Broccoli Florets: The star veggie, providing tender, flavorful broccoli without the prep work.
• Salted Butter: Adds richness and helps create a luscious base for the sauce.
• All-Purpose Flour: Acts as a thickening agent for the sauce.
• Evaporated Milk or Half & Half: Helps yield a cheese sauce base that’s rich and smooth.
• American or Velveeta Cheese: Melts easily, giving the casserole its creamy, cheesy goodness.
• Medium Cheddar Cheese: Brings sharp flavor and adds depth to the creamy cheese sauce.
• Garlic Powder: Enhances flavor with a warm, savory note.
• Buttery Ritz Crackers: Crushed and sprinkled on top, butter crackers creates a perfect crispy topping.

Tools You’ll Need

• 13″x9″ Casserole Dish
• Large Skillet
• Mixing Bowls
• Liquid Measuring Cups
• Measuring Cups and Spoons
• Cheese Grater
• Flat Whisk

How to Make Broccoli Cheddar Casserole

1. Preheat oven to 350°F. Grease a 13×9-inch baking dish with butter or non-stick cooking spray.
2. In a large skillet, melt 1/4 cup of the butter over medium heat. Once melted, whisk in flour. Cook for about 1-2 minutes, until bubbly but not browned.

3. Gradually whisk in evaporated milk or half and half, milk, garlic powder, and salt and black pepper. Cook, stirring constantly, until the mixture thickens and is smooth, about 3-5 minutes.

4. Remove from the heat and stir in American or Velveeta cheese and 4 ounces of the cheddar cheese until melted and smooth.

5. Pour the frozen broccoli florets in the skillet, and stir until the broccoli is evenly coated.
6. Transfer the mixture to the prepared baking dish, spreading it in a single layer.

7. Melt the remaining butter in a medium bowl in the microwave. Combine the melted butter with the remaining cheddar cheese and cracker crumbs. Sprinkle the cracker mixture evenly over the top of the casserole.

8. Bake uncovered 30-35 minutes, or until bubbly and the top is golden brown.

Pro Tips and Substitutions

• You can use Fresh Broccoli if you Prefer: Fresh broccoli florets can be used if you prefer, just blanch it briefly before mixing.
• Cheese Options: Use a mix of your favorite cheeses in this broccoli cheese casserole recipe like sharp cheddar cheese, Monterey Jack, or mozzarella for different flavor profiles.
• Swap evaporated milk or low fat milk: For a lighter version, swap evaporated milk with low-fat milk. The texture will be slightly thinner.
• Crunchy Topping: Regular crushed crackers or cheese crackers both work great. Panko breadcrumbs offers a great crunch too! For a gluten-free version, try gluten-free crackers or roasted panko bread crumbs.
• Add-ins: Mix in cooked bacon bits or a pinch of red pepper flakes for extra flavor.

What to Serve with Broccoli Casserole

This easy casserole recipe goes with so many meals! We love having it with pork chops, balsamic flank steak, and thanksgiving turkey! It’s just one of those easy recipes you can throw together to accompany nearly any main dish and alongside another vegetable.

Storage and Freezing

Store leftovers in an airtight container in the fridge for up to 4-5 days. Reheat in the oven or microwave until hot.

Freeze individual portions or the entire casserole for up to 2 months. Thaw overnight in the fridge and reheat thoroughly before serving.

Frequently Asked Questions

More Side Dish Recipes

• Cheesy Ham and Potato Casserole
• Macaroni and Tomatoes
• Crispy Parmesan Potatoes
• Apple Pie Baked Beans

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Broccoli Cheddar Casserole

This Cheddar Broccoli Casserole is a cheesy, flavorful crowd favorite—bright green broccoli baked in a rich cheese sauce with a crispy topping. It’s the perfect 8-ingredient side dish you can make ahead of time!

Course Side Dish

Cuisine American

Keyword casserole, vegetables

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 12 servings

Calories 267kcal

Ingredients

• 1/2 cup salted butter divided
• 1/4 cup all-purpose flour
• 12 ounces evaporated milk or half and half
• 1/2 cup milk
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 ounces American or Velveeta cheese
• 22 ounces frozen broccoli florets
• 6 ounces medium cheddar cheese divided
• 30 buttery round crackers 1 sleeve

Instructions

• Preheat oven to 350°F. Grease a 13×9-inch baking dish with butter or non-stick cooking spray.
• In a large skillet, melt 1/4 cup of the butter over medium heat. Once melted, whisk in flour. Cook for about 1-2 minutes, until bubbly but not browned.
• Gradually whisk in evaporated milk or half and half, milk, garlic powder, and salt and black pepper. Cook, stirring constantly, until the mixture thickens and is smooth, about 3-5 minutes.
• Remove from the heat and stir in American or Velveeta cheese and 4 ounces of the cheddar cheese until melted and smooth.
• Pour the frozen broccoli florets in the skillet, and stir until the broccoli is evenly coated.
• Transfer the mixture to the prepared baking dish, spreading it in a single layer.
• Melt the remaining butter in a medium bowl in the microwave. Combine the melted butter with the remaining cheddar cheese and cracker crumbs. Sprinkle the cracker mixture evenly over the top of the casserole.
• Bake uncovered 30-35 minutes, or until bubbly and the top is golden brown.

Notes

Pro Tips and Substitutions

• Broccoli Variations: Fresh broccoli florets can be used if you prefer, just blanch it briefly before mixing.
• Cheese Options: Use a mix of your favorite cheeses in this broccoli cheese casserole recipe like sharp cheddar cheese, Monterey Jack, or mozzarella for different flavor profiles.
• Sauce Substitute: For a healthier version, swap evaporated milk with low-fat milk. The texture will be slightly thinner.
• Crunchy Topping: Regular crushed crackers or cheese crackers both work great. Panko breadcrumbs offers a great crunch too! For a gluten-free version, try gluten-free crackers or roasted panko bread crumbs.
• Add-ins: Mix in cooked bacon bits or a pinch of red pepper flakes for extra flavor.

Storage and Freezing

Store leftovers in an airtight container in the fridge for up to 4-5 days. Reheat in the oven or microwave until hot.

Freeze individual portions or the entire casserole for up to 2 months. Thaw overnight in the fridge and reheat thoroughly before serving.

Nutrition

Calories: 267kcal | Carbohydrates: 14g | Protein: 10g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 52mg | Sodium: 623mg | Potassium: 307mg | Fiber: 2g | Sugar: 5g | Vitamin A: 881IU | Vitamin C: 47mg | Calcium: 326mg | Iron: 1mg

The post Broccoli Cheddar Casserole appeared first on Dinner in 321.