If you need an easy salad recipe that’s always delicious, this Creamy Cucumber Salad is a classic salad my family has been making for years and year. With crunchy refreshing cucumber in a creamy mayo and sour cream dressing, every bite pairs perfectly with Steak or Ribs.

With just two bowls, it takes minutes to assemble – my daughter even loves to make this recipe for a family barbecue on her own! I can’t wait for you to try this cucumber salad, it’s sure to be a hit!

why you’ll love this recipe

• 7-ingredient salad recipe. No need to gather a bunch of ingredients from the store, you just need a couple for this salad.
• Perfect summer side dish. Pair it with grilled meats and other side dishes for an easy warm weather meal.
• Simple dish to make in advance. I recommend letting this salad sit in the fridge for 30 minutes prior to serving, but you can make it hours before a meal to keep cooking stress-free.

ingredients

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

• Cucumbers: Use any variety you find at the store.
• Small red onion: Adds a hint of tang and bright color.
• Sour cream: One part of the creaminess that balances the mayo nicely.
• Mayonnaise: The second creamy ingredient for the dressing.
• Apple cider vinegar: The vinegar that brightens all of the flavors.
• Granulated sugar: A little pinch balances the tanginess of the dressing.
• Fresh dill: Bright, fresh and herby flavor.

Tools You’ll Need

• Mixing Bowl
• Spatula
• Measuring Cups and Spoons
• Cutting Board
• Chef’s Knife
• Mandolin Slicer

how to make creamy cucumber salad

1. Wash and thinly slice the cucumbers and red onion. If preparing ahead of time, sprinkle with a little salt, let them sit in a colander for about 30 minutes, then pat dry with paper towels.

2. In a large bowl, combine sour cream, mayonnaise, vinegar, sugar, dill, salt, and pepper. Whisk until smooth and well blended.
3. Add the sliced cucumbers and onion to the dressing. Gently toss until everything is well coated.

4. Cover the salad and refrigerate for at least 30 minutes before serving.
5. Give the salad a gentle stir before serving. Adjust seasoning if necessary. Garnish with additional dill if desired.

expert tips

• Don’t skip the salting of the cucumbers if making ahead of time. This helps to draw out excess liquid from the cucumber to prevent the salad from being too watery.
• Swap the mayo or sour cream for Greek yogurt for a lighter salad. It’s just as delicious and a bit healthier!
• Allow the salad to sit in the fridge for 30 minutes before serving. A step to help the flavors marinate for an even more delicious salad.
• If you don’t enjoy cucumber seeds, buy seedless cucumbers or cut the cucumber in half lengthwise and scoop out the seeds with a spoon. Thinly slice the cucumber into half moons.

What to serve with creamy cucumber salad

There are so many great options to build a menu for a weeknight or weekend entertaining with this salad. Here are some favorites:

• Coleslaw
• Hawaiian Pasta Salad
• Country Style Ribs
• Slow Cooker Beef Brisket
• 4 Ingredient Barbecue Cups
• Baked Beans and Ground Beef

storage

Store any leftovers in an airtight container in the fridge for up to 2 days. Allow the salad to sit out to take the chill off for a few minutes. Give it a fresh stir to make sure all the flavors are distributed.

We don’t recommend freezing the salad, as it will change the texture once it thaws. If you do want to make the salad ahead of time, that’s great! Just keep it chilled until you are ready to serve.

Frequently Asked Questions

more delicious salad recipes

• Pea Salad
• Green Goddess Salad
• Corn Chip Salad
• Loaded House Salad

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Creamy Cucumber Salad

This Creamy Cucumber Salad is a classic summer side dish recipe perfect for pairing with grilled proteins. With 15 minutes of prep time, it's an effortless and refreshing bite your guests will love.

Course Appetizer, Salad, Side Dish

Cuisine American

Keyword holiday, holidays, summer, vegetables

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

30 minutes minutes

Total Time 45 minutes minutes

Servings 10 servings

Calories 77kcal

Ingredients

• 2 pounds cucumbers any variety
• 1/2 small red onion
• 1 cup sour cream
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon granulated sugar
• 1 tablespoon fresh dill plus more for garnish
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

• Wash and thinly slice the cucumbers. If preparing ahead of time, sprinkle with a little salt, let them sit in a colander for about 30 minutes, then pat dry with paper towels.
• In a large bowl, combine sour cream, mayonnaise, vinegar, sugar, dill, salt, and pepper. Whisk until smooth and well blended.
• Add the sliced cucumbers and onion to the dressing. Gently toss until everything is well coated.
• Cover the salad and refrigerate for at least 30 minutes before serving.
• Give the salad a gentle stir before serving. Adjust seasoning if necessary. Garnish with additional dill if desired.

Notes

Storage: 

Store any leftovers in an airtight container in the fridge for up to 2 days. Allow the salad to sit out to take the chill off for a few minutes. Give it a fresh stir to make sure all the flavors are distributed.

We don’t recommend freezing the salad, as it will change the texture once it thaws. If you do want to make the salad ahead of time, that’s great! Just keep it chilled until you are ready to serve.

Tips:

• Don’t skip the salting of the cucumbers. This helps to draw out excess liquid from the cucumber to prevent the salad from being too watery.
• Swap the mayo or sour cream for Greek yogurt for a lighter salad. It’s just as delicious and a bit healthier!
• Allow the salad to sit in the fridge for 30 minutes before serving. A step to help the flavors marinate for an even more delicious salad.
• If you don’t enjoy cucumber seeds, buy seedless cucumbers or cut the cucumber in half lengthwise and scoop out the seeds with a spoon. Thinly slice the cucumber into half moons.

Nutrition

Calories: 77kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 230mg | Potassium: 188mg | Fiber: 1g | Sugar: 3g | Vitamin A: 152IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 0.3mg

The post Creamy Cucumber Salad appeared first on Dinner in 321.

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.

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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.

Peach Cobbler is in my blood. As a born and raised Southerner, it wasn’t a celebration without this sweet dessert on the table. There are so many ways to make it, but this Lazy Man’s Peach Cobbler may be one of the easiest methods.

It takes 10 minutes to assemble and uses just a mixing bowl and a baking dish to make a comforting dessert that’s perfect served with ice cream or whipped cream. If you love a cobbler, be sure to also try my Strawberry Peach Cobbler or Mixed Berry Cobbler.

why you’ll love this recipe

• 5 ingredient peach cobbler. Trust me when I say this peach cobbler tastes fully made from scratch and it uses minimal ingredients.
• Great for beginner bakers. If you are learning how to bake or it’s not your strong suit, try this easy peach cobbler! It’s almost impossible to mess up.
• Easy to serve a crowd. If you need a simple dessert, this is it! With 10 minutes of prep time, you can bake it while you enjoy your meal.

ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Self-rising flour – Flour that already has leavening in it. You can easily make it yourself by combining 1 ½ teaspoons baking powder and ¼ teaspoon of salt with 1 cup of all purpose flour.
• Granulated sugar – Adds a hint of sweetness.
• Salted butter – The fat that gives moisture and rich flavor to the cobbler.
• Heavy whipping cream or milk – Adds creaminess and extra richness to every bite
• Jars or cans of peaches in regular or light syrup juice reserved – Use jarred or canned peaches for ease here! Be sure to reserve the syrup for extra peachy flavor.

Tools You’ll Need

• Mixing Bowls
• Rubber Spatula
• Whisk
• Measuring Cups and Spoons
• 13”x9” Baking Dish

how to make lazy man’s peach cobbler

1. Preheat oven to 350ºF. Melt butter in a 13×9-inch baking dish.
2. Reserving the juice, transfer the peaches to a cutting board. Slice into 1/2-inch slices or in bite-sized pieces.

3. In a medium bowl whisk together self-rising flour and sugar.

4. Once combined, blend in heavy whipping cream. Pour the batter into the melted butter. Slightly spread, but don’t mix.

5. Evenly disperse the peach slices or pieces on top of the batter. Drizzle 1/2 cup of the reserved juice over the top.

6. Bake 60-70 minutes or until the top is golden brown. Serve with ice cream and/or fresh whipped cream.

expert tips

• Always reserve the juice from the canned peaches. You will want to drizzle this over the cobbler batter before baking for extra fruity sweetness.
• Swap the heavy cream for whole milk if desired. This is an easy swap that still gives creaminess just with less fat.
• Add more seasonings like nutmeg and cinnamon. A drizzle of salted caramel is great as well!
• Allow the Lazy Man’s Peach Cobbler to rest for 15 minutes before serving. It will be piping hot! So it’s best to let the filling set and cool a bit before serving with ice cream.
• Always add the peach slices on top of the batter. This may seem strange, but it’s a key technique in making sure your peach cobbler comes out correctly.

storage

Store any leftover Lazy Man’s Peach Cobbler in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven for a few minutes until warmed through.

While you can freeze this baked peach cobbler, we don’t advise to do it since it can often change texture once it thaws.

If you want to bake it in advance of a party, that works great! You can reheat it in the oven again prior to serving.

Frequently Asked Questions

More easy southern dessert recipes

• Chessman Cookie Banana Pudding
• Coconut Pound Cake
• Peanut Butter Sheet Cake
• White Texas Sheet Cake

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Lazy Man’s Peach Cobbler

This Lazy Man’s Peach Cobbler is the easiest Southern dessert recipe with just 5 ingredients. Affordable, thanks to pantry staples, it’s a recipe you’ll make on repeat all year long.

Course Dessert

Cuisine American

Keyword holiday, holidays, summer

Prep Time 10 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Ingredients

• 1 cup self-rising flour
• 1 cup granulated sugar
• 1/2 cup salted butter
• 1 1/4 cups heavy whipping cream or milk
• 2 20- ounce jars or cans of peaches in regular or light syrup juice reserved.

Instructions

• Preheat oven to 350ºF. Melt butter in a 13×9-inch baking dish.
• Reserving the juice, transfer the peaches to a cutting board. Slice into 1/2-inch slices or in bite-sized pieces.
• In a medium bowl whisk together self-rising flour and sugar.
• Once combined, blend in heavy whipping cream. Pour the batter into the melted butter. Slightly spread, but don't mix.
• Evenly disperse the peach slices or pieces on top of the batter. Drizzle 1/2 cup of the reserved juice over the top.
• Bake 60-70 minutes or until the top is golden brown. Serve with ice cream and/or fresh whipped cream.

Notes

Storage: 

Store any leftover Lazy Man’s Peach Cobbler in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven for a few minutes until warmed through.

While you can freeze this baked peach cobbler, we don’t advise to do it since it can often change texture once it thaws.

If you want to bake it in advance of a party, that works great! You can reheat it in the oven again prior to serving.

Tips

• Always reserve the juice from the canned peaches. You will want to drizzle this over the cobbler batter before baking for extra fruity sweetness.
• Swap the heavy cream for whole milk if desired. This is an easy swap that still gives creaminess just with less fat.
• Add more seasonings like nutmeg and cinnamon. A drizzle of salted caramel is great as well!
• Allow the Lazy Man’s Peach Cobbler to rest for 15 minutes before serving. It will be piping hot! So it’s best to let the filling set and cool a bit before serving with ice cream.
• Always add the peach slices on top of the batter. This may seem strange, but it’s a key technique in making sure your peach cobbler comes out correctly.

The post Lazy Man’s Peach Cobbler 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

Print

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.

If you love easy appetizers that feel a little nostalgic and a whole lot delicious, these pimento cheese pinwheels are for you. They’re loaded with creamy pimento cheese, crispy bacon, fresh green onions, and a touch of honey all rolled up in soft tortillas for the perfect bite-sized snack.

Using Palmetto Cheese Homestyle Pimento Cheese makes this recipe incredibly easy while still delivering bold, homemade flavor. Whether you use the Original or Jalapeño variety, the rich cheddar cheese and smooth cream cheese flavor creates a creamy filling that pairs perfectly with the smoky bacon and fresh green onions.

These pinwheels are ideal for game days, holiday gatherings, baby showers, lunch platters, or anytime you need a quick make-ahead appetizer that everyone will love.

Why You’ll Love These Pimento Cheese Pinwheels

• Creamy, bold Southern flavor with Palmetto Cheese Homestyle Pimento Cheese
• Quick and easy to make with minimal prep
• Perfect balance of savory and sweet from bacon and honey
• Great make-ahead appetizer for parties and gatherings

Ingredients

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

• Palmetto Cheese Homestyle Pimento Cheese (Original or Jalapeño) – The creamy, cheesy base packed with Southern flavor
• Large flour tortillas, thin wraps, or Lavash bread – Soft and flexible for easy rolling and slicing
• Cooked and crumbled bacon – Adds smoky, crispy texture
• Green onions – Bring freshness and mild onion flavor
• Honey – Adds a subtle sweetness that balances the savory filling

How to Make Pimento Cheese Pinwheels

1. In a bowl, combine Palmetto Cheese Homestyle Pimento Cheese, cooked bacon, green onions, and honey until well mixed.

2. Spread a thin, even layer of the filling over each tortilla or wrap, leaving about a 1/2-inch border along one long side.

3. Roll each tortilla tightly into a log, ending with the clean edge to help seal it closed.

4. Wrap each roll tightly in plastic wrap.
5. Refrigerate for at least 30 minutes to help the pinwheels firm up for slicing.
6. Slice into pinwheels and serve chilled or at room temperature.

Expert Tips

• Use thin wraps or soft tortillas for easier rolling and cleaner slices
• Don’t overfill the tortillas or the filling may squeeze out
• Leave a clean border on one side to help seal the roll tightly
• Chill before slicing for neat, bakery-style pinwheels
• Use a serrated knife for the cleanest cuts

Storage Instructions

Store pinwheels in an airtight container in the refrigerator for up to 3 days. For the best texture, keep chilled until ready to serve. If making ahead, wait to slice until closer to serving time for the freshest appearance. It’s not recommended for freezing as it will compromise the texture.

Frequently Asked Questions

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

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Pimento Cheese Pinwheels

These Pimento Cheese Pinwheels are creamy, savory, slightly sweet, and packed with classic Southern flavor in every bite. They come together in minutes and make the perfect appetizer, party snack, or easy lunch.

Course Appetizer

Cuisine American

Keyword holiday, holidays, party, party food

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

30 minutes minutes

Total Time 40 minutes minutes

Servings 24 servings

Calories 62kcal

Ingredients

• 11 ounce container Palmetto Cheese Homestyle Pimento Cheese original or jalapeno
• 2 large flour tortillas, thin wraps, or Lavash bread
• 1/4 cup cooked and crumbled bacon
• 1/4 cup sliced green onions
• 1 1/2 tablespoons honey

Instructions

• In a bowl, combine Palmetto Cheese Homestyle Pimento Cheese, bacon, green onions, and honey. Mix until well combined.
• Spread a thin, even layer of the mixture over each tortilla or thin wrap, leaving about a 1/2-inch border along one of the long sides to prevent the filling from spilling out when rolled.
• Roll each tortilla up tightly into a log, ending with the clean edge.
• Wrap each roll in plastic wrap and refrigerate for 30 minutes.
• Slice into pinwheels and serve.

Video

Notes

Tips

• Use thin wraps or soft tortillas for easier rolling and cleaner slices
• Don’t overfill the tortillas or the filling may squeeze out
• Leave a clean border on one side to help seal the roll tightly
• Chill before slicing for neat, bakery-style pinwheels
• Use a serrated knife for the cleanest cuts

Storage

Store pinwheels in an airtight container in the refrigerator for up to 3 days. For the best texture, keep chilled until ready to serve. If making ahead, wait to slice until closer to serving time for the freshest appear

Nutrition

Calories: 62kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Trans Fat: 0.003g | Cholesterol: 9mg | Sodium: 170mg | Potassium: 12mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 0.1mg

The post Pimento Cheese Pinwheels appeared first on Dinner in 321.

This recipe is all about balance—crunchy greens, fresh herbs, and a silky dressing that ties it all together. The secret ingredient? Lifeway Kefir. It brings a tangy, creamy richness while keeping the dressing light and packed with probiotics. It blends beautifully with herbs, garlic, and lemon for that classic green goddess flavor with a modern, nourishing twist.

Lifeway low-fat plain kefir adds both flavor and function. It’s a simple way to elevate your everyday meals while incorporating gut-friendly ingredients you can feel good about. This salad islight, flavorful, and perfect for everything from weekday lunches to easy entertaining.

Why You’ll Love This Recipe

• Creamy without heaviness thanks to Lifeway Low-Fat Plain Kefir
• Packed with fresh herbs for bright, vibrant flavor
• Customizable with your favorite proteins and toppings
• Perfect for meal prep or quick meals with minimal effort

Ingredients

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

Dressing

• Plain Lifeway Kefir – Adds a creamy texture and tangy flavor while keeping the dressing light and probiotic-rich
• Olive oil – Brings richness and helps emulsify the dressing
• Fresh lemon juice – Brightens the flavor with fresh acidity
• Garlic cloves – Adds bold, savory depth
• Fresh herbs – The heart of green goddess flavor, fresh and aromatic
• Salt – Enhances all the flavors
• Black pepper – Adds subtle warmth
• Avocado – Creates an ultra-creamy texture without needing heavy ingredients

Salad

• Green cabbage – Adds crunch and structure
• Romaine lettuce – Light, crisp, and refreshing
• Cucumbers – Cool and hydrating with a fresh bite
• Green onions – Mild onion flavor for balance
• Fresh herb – Reinforces the herb-forward flavor

Optional Add-Ins

• Protein (chicken, salmon, shrimp, or steak) – Turns this into a complete meal
• Cheese or crunchy toppings – Adds texture and extra flavor

How to Make Green Goddess Salad

1. Finely chop the cabbage, romaine, cucumbers, and green onions, then add them to a large bowl.

2. Add fresh herbs to the salad mixture.
3. In a blender or food processor, combine kefir, olive oil, lemon juice, garlic, herbs, salt, pepper, and avocado.

4. Blend until the dressing is smooth and creamy.
5. Pour the dressing over the salad and toss until everything is evenly coated.

6. Serve immediately or chill briefly before serving.
7. Add your favorite protein and toppings if desired.

Storage Instructions

• Dressing: Store in an airtight container in the refrigerator for up to 3 days. Stir before using.
• Salad (undressed): Keep chopped veggies in an airtight container for up to 2–3 days.
• Dressed salad: Best enjoyed fresh, but can be stored for up to 24 hours (the greens will soften over time).

Expert Tips

• Chop everything finely for that signature green goddess texture and better flavor distribution
• Blend the dressing until completely smooth for the creamiest consistency
• Taste and adjust—add extra lemon for brightness or salt to enhance flavor
• Add protein for a full meal—grilled chicken or salmon pairs especially well
• Chill before serving if you want an extra refreshing bite

Frequently Asked Questions

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

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Green Goddess Salad

If you’re looking for a fresh, vibrant salad that actually satisfies, this Green Goddess Salad is it. It’s crisp, herb-packed, and tossed in the creamiest homemade dressing.

Course Main Course, Salad

Cuisine American

Keyword vegetables

Prep Time 20 minutes minutes

Cook Time 0 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Ingredients

Dressing

• 3/4 cup plain Lifeway Kefir
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 2 garlic cloves
• 1/2 cup fresh herbs parsley, basil, and/or chives
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 small avocado

Salad

• 2 cups finely chopped green cabbage
• 2 cups finely chopped romaine lettuce
• 1 cup diced cucumbers
• 1/3 cup sliced green onions
• 1/4 cup chopped fresh herbs parsley and/or basil
• Optional protein addition: cooked grilled chicken, salmon, shrimp, or steak
• Optional toppings: cheese of choice, crushed parmesan crisps, crispy chickpeas

Instructions

• Finely chop the cabbage, romaine, cucumbers, and green onions. Add them to a large bowl.
• In a blender or food processor, combine Lifeway Low-fat Plain Kefir, olive oil, lemon juice, garlic, fresh herbs, salt, and pepper. Blend until smooth and creamy.
• Pour the dressing over the salad and toss until everything is evenly coated.
• Serve immediately or chill briefly before serving for extra freshness. Add additional toppings and/or protein as desired.

Notes

Instructions

• Dressing: Store in an airtight container in the refrigerator for up to 3 days. Stir before using.
• Salad (undressed): Keep chopped veggies in an airtight container for up to 2–3 days.
• Dressed salad: Best enjoyed fresh, but can be stored for up to 24 hours (the greens will soften over time).

Tips

• Chop everything finely for that signature green goddess texture and better flavor distribution
• Blend the dressing until completely smooth for the creamiest consistency
• Taste and adjust—add extra lemon for brightness or salt to enhance flavor
• Add protein for a full meal—grilled chicken or salmon pairs especially well
• Chill before serving if you want an extra refreshing bite

The post Green Goddess Salad appeared first on Dinner in 321.

Where do I even begin with stroganoff?! It’s a dish my family has been making on rotation for years and years. I personally love this Slow Cooker Chicken Stroganoff for it’s lighter flavor compared to hearty beef. It has all the same richness with sour cream and I add my secret ingredient of cream cheese to take it to a whole new level.

Made in the slow cooker, you’re able to prep it in about 30 minutes and the rest is hands-free cooking. Serve it over egg noodles as the classic pairing, but I will also recommend it’s great over mashed potatoes too.

why you’ll love this recipe

• A twist on the classic. Swap chicken for beef and it’s a whole new dish! My family loves this recipe any night of the week.
• Add more flavor with other ingredients. I love the recipe as is, but you can easily stir in Dijon mustard, dried herbs, and even Worcestershire sauce for some zing.
• No fancy ingredients. It’s as easy to shop for as it is to make! A win win.

ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Boneless skinless chicken breasts or thighs: Use chicken breasts or thighs here and make sure they are boneless.
• Cream of chicken soup: Adds creaminess to the stroganoff.
• Chicken broth or water: Gives richness to the sauce.
• Zesty Italian salad dressing mix: Adds bold flavor and spice.
• Salted butter: For richness, if you use unsalted, add an extra pinch of salt to taste.
• Whipped cream cheese: Another ingredient for creamy goodness. The whipped melts better than regular.
• Sour cream: Adds some tang and is signature to any stroganoff recipe.
• Egg noodles: For serving, boil according to package instructions.
• Sliced mushrooms: The classic veggie found in stroganoff, they add an earthy flavor.

Tools You’ll Need

• 6 Quart or Larger Crockpot
• Large Skillet
• Large Stock Pot
• Colander
• Whisk
• Measuring Cups and Spoons
• Cutting Board
• Chef’s Knife

how to make slow cooker chicken stroganoff

1. To a slow cooker, add cream of chicken soup, chicken broth, Italian dressing, and 4 tablespoons of the butter, melted. Whisk until combined.

2. Submerge the chicken pieces into the mixture.
3. Cover and cook on low for 5–7 hours or high for 2-3 hours, until the chicken is tender. Once cooked, shred the chicken directly in the slow cooker using two forks.
4. Dollop the whipped cream cheese and sour cream over the mixture. Cover and cook on high for 10 minutes. Meanwhile, cook egg noodles per package directions.

5. If serving with mushrooms, heat the remaining butter or oil in a skillet over medium heat. Add sliced mushrooms in a single layer. Let them cook undisturbed for a few minutes. Stir and continue cooking until tender and browned. Add water if necessary. Season with salt and pepper.

6. Mix the chicken mixture until the cream cheese and sour cream have dissolved.
7. Serve the chicken stroganoff over egg noodles (or rice or mashed potatoes) and top with the sautéed mushrooms. Garnish with parsley and parmesan if desired.

expert tips

• You’ll know the chicken is finished cooking when it’s fork tender, this means it shreds super easily!
• Be sure to combine the wet ingredients first before submerging the chicken. You want the chicken to be almost covered completely for even cooking.
• When buying chicken breasts or thighs, look for the same size. If one is too big or one is too small, then they will cook at uneven rates.
• Add the dairy ingredients at the end of cooking so the sauce doesn’t curdle. It’s my tried-and-true method for perfect creaminess.
• Always cook the mushrooms separately. This helps them to keep their texture and that rich flavor.

storage

Store any leftover slow cooker chicken stroganoff in an airtight container with a lid for up to 4 days. Reheat on the stovetop or in the microwave until warmed through. I suggest storing the noodles separately from the chicken stroganoff mixture.

You can easily freeze the stroganoff as well for up to 2 months. Thaw overnight in the fridge then reheat according to the instructions above.

Since this is a crock pot recipe, it’s easy to make it ahead of time. You can even cook the chicken the day before and reheat it, and stir in the creamy ingredients right before serving.

Frequently Asked Questions

more easy slow cooker recipes

• Slow Cooker Velveeta Mac and Cheese
• Slow Cooker Pulled Beef
• Slow Cooker Apricot Chicken
• Crockpot Honey Mustard Chicken

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Slow Cooker Chicken Stroganoff

This Slow Cooker Chicken Stroganoff is the best dinner recipe to prep in advance and will fill your house with comforting aromas. Use chicken breasts or thighs, and add mushrooms if you'd like, it's a family favorite that comes together with 10 ingredients.

Course Main Course

Cuisine American

Keyword chicken, pasta

Prep Time 30 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 30 minutes minutes

Servings 8 servings

Calories 498kcal

Ingredients

• 2-2 1/2 pounds boneless skinless chicken breasts or thighs
• 10.5 ounce can cream of chicken soup
• 1/2 cup chicken broth or water
• 0.7 ounce packet Zesty Italian salad dressing mix
• 6 tablespoons salted butter divided
• 7.5 ounces whipped cream cheese
• 1/4 cup sour cream
• 12-16 ounces egg noodles
• 8 ounces sliced mushrooms
• Garnish: chopped fresh parsley optional

Instructions

• To a slow cooker, add cream of chicken soup, chicken broth, Italian dressing mix, and 4 tablespoons of the butter, melted. Whisk until combined.
• Submerge the chicken pieces into the mixture.
• Cover and cook on low for 5–7 hours or high for 2-3 hours, until the chicken is tender. Once cooked, shred the chicken directly in the slow cooker using two forks.
• Dollop the whipped cream cheese and sour cream over the mixture. Cover and cook on high for 10 minutes. Meanwhile, cook egg noodles per package directions.
• If serving with mushrooms, heat the remaining butter or oil in a skillet over medium heat. Add sliced mushrooms in a single layer. Let them cook undisturbed for a few minutes. Stir and continue cooking until tender and browned. Add water if necessary. Season with salt and pepper.
• Mix the chicken mixture until the cream cheese and sour cream have dissolved.
• Serve the chicken stroganoff over egg noodles (or over rice or mashed potatoes) and top with the sautéed mushrooms. Garnish with parsley if desired.

Notes

Storage: 

Store any leftover slow cooker chicken stroganoff in an airtight container with a lid for up to 4 days. Reheat on the stovetop or in the microwave until warmed through. I suggest storing the noodles separately from the chicken stroganoff mixture.

You can easily freeze the stroganoff as well for up to 2 months. Thaw overnight in the fridge then reheat according to the instructions above.

Since this is a crock pot recipe, it’s easy to make it ahead of time. You can even cook the chicken the day before and reheat it, and stir in the creamy ingredients right before serving.

Tips: 

• You’ll know the chicken is finished cooking when it’s fork tender, this means it shreds super easily!
• Be sure to combine the wet ingredients first before submerging the chicken. You want the chicken to be almost covered completely for even cooking.
• When buying chicken breasts or thighs, look for the same size. If one is too big or one is too small, then they will cook at uneven rates.
• Add the dairy ingredients at the end of cooking so the sauce doesn’t curdle. It’s my tried-and-true method for perfect creaminess.
• Always cook the mushrooms separately. This helps them to keep their texture and that rich flavor.

Nutrition

Calories: 498kcal | Carbohydrates: 39g | Protein: 40g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 168mg | Sodium: 791mg | Potassium: 906mg | Fiber: 2g | Sugar: 3g | Vitamin A: 663IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 2mg

The post Slow Cooker Chicken Stroganoff appeared first on Dinner in 321.

Growing up my mom always had a big tub of egg salad in the fridge every week. It was a great go-to snack after school or lunch on a Saturday afternoon. I’ve added pickles to my egg salad before, but this Dill Pickle Egg Salad adds even more pickle flavor by adding the juice and fresh dill!

It’s become a staple at our house that I’ve also taken to several potlucks! Everyone loves how pronounced the dill pickle flavor is. Serve it with veggies, crackers, or on a croissant, it will become a new favorite. I’ve even made it with chicken! If you love a prep ahead salad, my viral Chicken Salad is delicious or my Tuna Salad is tasty too!

Laura Ashley’s Tip: It’s best to chill the egg salad before enjoying to help the texture to set and also to help the flavors meld.

Why You’ll Love this recipe

• Great for meal prep. Egg salad is perfect for lunch or as an afternoon snack. Make a big batch on Sunday to enjoy throughout the week!
• Triple pickle flavor for all of the pickle lovers. I add chopped dill pickles, chopped fresh dill, and a splash of pickle juice to help the flavor shine.
• Learn to boil perfect hard boiled eggs. As someone who boils eggs weekly, I give you my method to make sure they peel with ease every time.

Ingredients

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

• Hard-boiled eggs: The base to the egg salad, you can even buy them from the store already boiled for ease!
• Mayonnaise: Adds so much creaminess and rich flavor to every bite.
• Finely chopped dill pickles: The star ingredient of this salad, chop them fine for the best flavor.
• Pickle juice: Add a splash of juice for extra tang and brightness.
• Dijon mustard: A second ingredient that adds spiciness and vibrant flavor.
• Fresh dill: A nice punch of fresh herb flavor that compliments the pickles wonderfully.
• Finely minced red or green onion: A little bite for fresh color and flavor.

Tools You’ll Need

• Large Mixing Bowl
• Measuring Cups and Spoons
• Chef’s Knife
• Cutting Board

How to Make dill pickle Egg Salad

1. Chop the hard-boiled eggs in large pieces.

2. In a large bowl, combine the eggs, mayonnaise, mustard, pickles, pickle juice, onion, and dill.

3. Taste and add salt and pepper as desired.
4. Let it sit in the fridge for 30 minutes to let the flavors come together.

The Perfect Hard Boiled Eggs

I make hard boiled eggs all the time as a snack, for breakfast, and for deviled eggs, of course! My method has been perfected hundreds of times.

My tried-and-true method is to bring a large pot of water to a low boil. Add the eggs and then boil them for 10 minutes (set a timer!). Meanwhile, set up an ice bath.

When the timer beeps, immediately using a slotted spoon remove the eggs from the boiling water and add them to the ice bath to cool for 10 minutes. Peel the eggs and repeat for the perfect hardboiled egg method every single time.

Expert Tips

• Don’t over-mix the egg salad. You want to stir just until combined to keep the flavors fresh and to prevent the texture from becoming gummy.
• Add spices if you desire. A pinch of cayenne, smoked or sweet paprika, and even garlic powder are all nice additions.
• Stir in more fresh herbs. I love dill, but you can also add parsley too!
• If you’re not a fan of raw onion, soak it in ice water for 10 minutes, then drain and pat dry. This will remove some of the bite.
• Don’t over-boil the eggs. This will make them hard in texture which results in a more dense egg salad.
• Serve with all different options. Here are some favorites:
  • Cut veggies like carrots and cucumbers
  • Toast
  • Over tender greens
  • In a lettuce wrap
  • Crackers

Storage

Store any leftovers in an airtight container in the fridge for 3-4 days. I like to let it sit out for 10 minutes to remove the chill before eating.

I don’t recommend freezing the egg salad as it will change texture once it thaws. It’s a great recipe to make ahead for meal prep during the week.

Frequently Asked Questions

More Easy Salad Recipes

• Dill Pickle Chicken Salad
• Orange Jello Salad
• Healthy Pasta Salad
• Pea Salad

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Dill Pickle Egg Salad

This Dill Pickle Egg Salad is a twist on my classic egg salad recipe with tangy, briny pickles! Every bite is full of fresh dill flavor, for an easy make ahead recipe that uses just 7 ingredients.

Course Appetizer, Main Course

Cuisine American

Keyword easter, holiday, holidays

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

30 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 113kcal

Ingredients

• 8 large hard-boiled eggs
• 1/2 cup mayonnaise
• 1/2 cup finely chopped dill pickles
• 1 tablespoon pickle juice
• 1 teaspoon dijon mustard
• 1 tablespoon fresh dill
• 2 tablespoons finely minced red or green onion

Instructions

• Chop the hard-boiled eggs in large pieces.
• In a large bowl, combine the eggs, mayonnaise, mustard, pickles, pickle juice, onion, and dill.
• Taste and add salt and pepper as desired.
• Let it sit in the fridge for 30 minutes to let the flavors come together.

Video

Notes

Storage: 

Store any leftovers in an airtight container in the fridge for up to 3 days. I like to let it sit out for 10 minutes to remove the chill.

I don’t recommend freezing the egg salad as it will change texture once it thaws. It’s a great recipe to make ahead for meal prep during the week.

Tips: 

• Don’t over-mix the egg salad. You wan to stir just until combined to keep the flavors fresh and to prevent the texture from becoming gummy.
• Add spices if you desire. A pinch of cayenne, smoked or sweet paprika, even garlic powder are all nice additions.
• Stir in more fresh herbs. I love dill, but you can also add parsley too!
• If you’re not a fan of raw onion, soak it in ice water for 10 minutes, then drain and pat dry. This will remove some of the bite.
• Don’t over-boil the eggs. This will make them hard in texture which results in a more dense egg salad.
• Serve with all different options. Here are some favorites:
  • Cut veggies like carrots and cucumbers
  • Toast
  • Over tender greens
  • In a lettuce wrap
  • Crackers

Nutrition

Calories: 113kcal | Carbohydrates: 2g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 189mg | Sodium: 285mg | Potassium: 83mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 305IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

The post Dill Pickle Egg Salad 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.

Have you ever heard of Ham Balls? They are a popular, old fashioned recipe in the South and Midwest and for good reason, they’re comforting and rich with every bite. They’ve been a tradition in my family to make the day after Easter or Christmas for a little twist on a holiday ham.

I bake mine for ease in a rich tomato sauce that has a hint of sweetness, thanks to a spoonful of brown sugar. Serve them over mashed potatoes or rice for the most heart-warming meal!

Why You’ll Love this recipe

• Great recipe for leftover ham. I love to make these ham balls the day after a holiday meal for a new twist on the flavors.
• Easy to prep in 15 minutes. When I’m in a pinch, these make a great appetizer for a party or weeknight dinner.
• A vintage classic that’s a family favorite. It’s a recipe that my grandma used to make and now I make for my kids with any leftover ham.

ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Cubed ham: They key ingredient, smoky and salty in each bite.
• Ground beef or pork: Makes the ham balls rich and meaty in flavor.
• Large egg: Binds the ham balls together.
• Milk: Adds creaminess.
• Graham cracker crumbs: Another ingredient used for binding the ham balls together.
• Tomato soup: The sweet tomato-based sauce for the ham balls.
• Brown sugar: Adds a touch of sweetness to balance the tomato soup base.
• Apple cider vinegar: A little tang helps all of the flavors to pop!
• Yellow mustard: Another acid that helps to emulsify.

Tools You’ll Need

• Liquid Measuring Cups
• Measuring Cups and Spoons
• Cookie Scoop (optional)
• Mixing Bowls
• 13″x9″ Baking Dish
• Food Processor

how to make ham balls

1. Preheat oven to 350°F. Grease a 13×9 baking dish with butter or nonstick spray.
2. Grind ham in a food processor until it’s the texture of ground beef.

3. In a bowl, combine ground ham, ground beef, graham cracker, egg, milk, and seasoning salt or salt and black pepper.

4. Shape into balls (about golf ball size) and place in the baking dish.
5. In another bowl, whisk together tomato soup, brown sugar, apple cider vinegar, mustard, and seasoning salt or salt and black pepper.

6. Pour the sauce evenly over the ham balls. Ensure they’re fully glazed.

7. Bake uncovered for 1 hour, spooning sauce over the top every 20 minutes.
8. Serve hot with the glaze spooned over the top.

What to serve with Ham Balls

There are so many options whether you are serving these as an appetizer or main course. Here are some of my favorite recommendations:

• Cheesy Rice Recipe
• Crockpot Scalloped Potatoes
• Italian Roasted Potatoes
• Brown Sugar Baked Carrots
• Crockpot Cornbread Pudding

expert tips

• Baste the ham balls every 20 minutes. This helps them get that delicious and shiny glaze.
• Bake them uncovered as well. Another key technique to help the sauce to reduce and thicken, plus also to caramelize on the ham balls.
• Swap the ground beef or pork for ground chicken or turkey. If you want a lighter ham ball, no worries, you can easily swap the meat.
• Don’t skip pulsing the ham in the food processor. It needs to be the consistency of ground meat so that it can bind easily into the shape of a ball.
• If your ham mixture seems wet, add a tablespoon of flour or graham crackers to help bind.

storage

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave for a few seconds until warmed through.

You can easily freeze ham balls for up to 2 months in an airtight container. Thaw overnight in the fridge, then reheat again according to the instructions above.

It’s also a wonderful recipe to make in advance. You can prepare the ham balls and keep them warm in the oven or on the stove until guests arrive or dinner is served.

Frequently Asked Questions

more easy ham recipes

• Crockpot Brown Sugar Pineapple Ham
• Ham and Cabbage
• Slow Cooker Honey Glazed Ham
• Coca Cola Ham

Print

Ham Balls

These Ham Balls are a vintage recipe passed down through my family! With a handful of easy ingredients, they are prepped in 15 minutes and ready to bake. It's a delicious way to use up leftover ham after a holiday meal.

Course Appetizer, Main Course

Cuisine American

Keyword easter, holiday, holidays

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 20 servings

Calories 146kcal

Ingredients

• 2 cups cubed ham
• 1 pound ground beef or pork
• 1 large egg
• 1/4 cup milk
• 1/2 teaspoon seasoning salt or salt and black pepper
• 1 cup graham cracker crumbs
• 10.5 ounce can tomato soup
• 1 cup brown sugar
• 2 tablespoons apple cider vinegar
• 1 tablespoon yellow mustard

Instructions

• Preheat oven to 350°F. Grease a 13×9 baking dish with butter or nonstick spray.
• Grind ham in a food processor until it's the texture of ground beef.
• In a bowl, combine ground ham, ground beef, graham cracker crumbs, egg, milk, and seasoning salt or salt and black pepper.
• Shape into balls (about golf ball size) and place in the baking dish.
• In another bowl, whisk together tomato soup, brown sugar, apple cider vinegar, and mustard. Pour the sauce evenly over the ham balls. Ensure they're fully glazed.
• Bake uncovered for 1 hour, spooning sauce over the top every 20 minutes.
• Serve hot with the glaze spooned over the top.

Notes

Tips

• Baste the ham balls every 20 minutes. This helps them get that delicious and shiny glaze.
• Bake them uncovered as well. Another key technique to help the sauce to reduce and thicken, plus also to caramelize on the ham balls.
• Swap the ground beef or pork for ground chicken or turkey. If you want a lighter ham ball, no worries, you can easily swap the meat.
• Don’t skip pulsing the ham in the food processor. It needs to be the consistency of ground meat so that it can bind easily into the shape of a ball.
• If your ham mixture seems wet, add a tablespoon of flour or graham crackers to help bind.

Storage

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave for a few seconds until warmed through.

You can easily freeze ham balls for up to 2 months in an airtight container. Thaw overnight in the fridge, then reheat again according to the instructions above.

It’s also a wonderful recipe to make in advance. You can prepare the ham balls and keep them warm in the oven or on the stove until guests arrive or dinner is served.

Nutrition

Calories: 146kcal | Carbohydrates: 17g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 264mg | Potassium: 184mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 79IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg

The post Ham Balls appeared first on Dinner in 321.