Classic Shepherd’s Pie

Classic Shepherd’s Pie

Regardless of what you call it, a classic Shepherd’s Pie, Shepards Pie or Cottage Pie, it is basically a casserole with a layer of cooked meat and vegetables, topped with mashed potatoes, and baked in the oven until the mashed potatoes are well browned. Cheese Optional (but you definitely should say yes to the cheese!).

A casserole dish containing shepherd's pie with one spoonful removed and the serving spoon resting in the dish. You can see hamburger, carrots, and peas in the pie and it is topped with mashed potatoes, and melted cheddar cheese. There is a few parsley leaves on top.

Hope for the Picky Eaters

Betcha won’t be surprised to hear that I had a love/hate relationship with Shepherd’s pie growing up. Mashed potatoes were my thing for sure and that extra melty cheese on top totally made me a happy girl. But then there was that ground beef underneath. Oh how I hated the texture!

With time I learned that ground beef is affordable, delicious and makes for much quicker and easier meals. I totally get why Shepherd’s Pie is a quick and easy dinner idea for families and the perfect dinner to take to a new mom or sick friend. 

Famous Shepherd’s Pie Recipes

There are a lot of easy shepherd’s pie recipes out there that call for less of a sauce and instant mashed potatoes, but I prefer more flavor so I’ve taken some nods from Alton Brown’s Shepherd’s pie and Gordon Ramsay’s Shepherd’s pie recipes for this one. 

A serving of shepherd's pie on a white plate with a fork resting beside it. You can see the rich ground beef and vegetable filling, the mashed potatoes on top, and the yellow melted cheddar cheese topping it all.

What Is Shepherd’s Pie?

Shepherd’s Pie is a type of savory pie that is sort of an old fashioned food that’s hearty and filling.

The base layer is a simple a mix of ground beef (or lamb) and vegetables that is all simmered in a saucy gravy. Then, it’s topped with mashed potatoes that form a golden crust on top. Some people add cheese on top too, and my answer to cheese is always a yes!

A casserole dish of shepherd's pie. A serving has been removed so you can see the ground beef, carrots and peas in the filling. It is topped with mashed potatoes and melted cheese with a few parsley leaves on top.

What Ingredients Do I Need to Make Shepherd’s Pie?

Ok, don’t get worried about this list. It may look a little long at first glance, but it’s mostly vegetables that need dicing and seasonings/herbs:

  • Oil
  • Ground Beef
  • Garlic
  • Onions (yellow)
  • Carrots
  • Celery
  • Salt
  • Paprika
  • Black Pepper
  • Flour
  • Tomato Paste
  • Beef Broth
  • Worcestershire Sauce
  • Peas (frozen)
  • Parsley (fresh)
  • Thyme (fresh)
  • Rosemary (fresh)
  • Mashed Potatoes
  • Cheddar Cheese
Here is a photo of all the ingredients so you can get a good visual.

A table top with containers of ground beef, onions, chopped red and green peppers, spices, peas, and broth.

How to Make Shepherd’s Pie

Before I tell you how to make shepherd’s pie from scratch let me tell you about the meat:

You can use lamb or ground beef. I almost always use ground beef just because it’s cheaper and my kids prefer it. Ground beef is an easy meat to cook and it’s family friendly.

Ok, here are the steps:

  • Cook the mashed potatoes and set aside.
  • Cook the ground beef using a beef chopper to break up the meat. It’s a MUST HAVE kitchen product.

A casserole dish containing browned ground beef.

  • Add the onions, carrots, garlic and celery, cooking until tender.

A casserole dish filled with browned ground beef, onions, peas, and carrots.

  • Add seasonings and flour and then the liquids, cooking until thickened. 

A casserole dish filled with browned ground beef, carrots, peas, onions and celery.

  • Put in the remaining ingredients and then place in a casserole dish.
  • Top with potatoes and bake. 

A casserole dish filled with shepherd's pie filling and topped with mashed potatoes. There is a spoon resting on top.

  • Top with cheese and stick it back in the oven for a few minutes for the cheese to melt. Enjoy!

A casserole dish containing a baked shepherd's pie. It is topped with melted cheese and parsley leaves.

I’m always a little hung up when I get done making a casserole. I mean, technically I just covered the food groups in one pan but it totally doesn’t seem right to just plop out one dish and not have a side. In case you ever end up in the same dilemma…

What Goes With Shepherd’s Pie?

How Long Will Shepherd’s Pie Keep?

Freshly baked Shepherd’s Pie will keep for 3-5 days in the refrigerator if tightly covered with foil.

A serving of shepherd's pie on a white plate with a fork beside it. There is a napkin and a casserole dish in the background.

Shepherd’s pie is such an amazing dish to bring to a new momma or sick friend. But I especially love it so prepare for an upcoming need. Like, if your friend is pregnant and already chasing two kids, try dropping off a frozen casserole that she can use on the day she feels overwhelmed. Here’s a few tips.

Can Shepherd’s Pie Be Frozen?

Shepherd’s pie can be frozen after baking or prior to baking.

  • After baking: Bake as stated in the instructions, then cool and cover tightly with plastic wrap and then foil.
  • Before baking: Assemble everything directed except for the cheese. Cover tightly with plastic wrap and then foil.

Shepherd’s pie can be frozen for up to 2 months as long as you have tightly wrapped the dish in saran wrap and foil.

How Do You Reheat Frozen Shepherd’s Pie?

Bake covered at 350 degrees for 1 hour, tenting with foil and adding any cheese at the end so it doesn’t over cook.

A serving of shepherd's pie on a white plate. there is a fork resting next to it on the plate.

Can Shepherd’s Pie Be Made With Chicken?

Shepherd’s pie can be made with chicken, but I’d recommend sticking to ground chicken or shredded chicken breasts.

It can be made with a variety of meats other than ground beef, like a ground turkey or ground elk.

Can You Make Shepherd’s Pie Ahead of Time?

You can make shepherd’s pie ahead of time.

Prepare it up to the point of baking, cover tightly and keep it in the refrigerator for up to 1 day before baking.

A serving of shepherd's pie with carrots, peas and ground beef for filling, topped with mashed potatoes and melted cheese. There is a fork resting on the plate and a napkin and a small container of salt next to it.

Vegetarian Shepherds Pie

As I’m finishing this shepherds pie I’m curious if anyone out there would be interested in a vegetarian version? 

I’d love to hear your thoughts as it takes a lot of time and effort to create a recipe but I really think a vegetarian version could be so, so good! 

 

This dish is so hearty and filling but full of comfort. I mean, what’s more comforting than creamy mashed potatoes and saucy ground beef and vegetables? Classic shepherd’s pie is on the menu this week!

More Ground Beef Dinners You’re Sure to Love:

You can find all of our beef recipes here.

Raised in the Kitchen - Carrian Cheney

63 days

Our new book is live for preorders!

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A casserole dish containing shepherd's pie with one spoonful removed and the serving spoon resting in the dish. You can see hamburger, carrots, and peas in the pie and it is topped with mashed potatoes, and melted cheddar cheese. There is a few parsley leaves on top.

Print

Shepherd’s Pie

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Shepherd’s Pie is basically a casserole with a layer of cooked meat and vegetables, topped with mashed potatoes, and baked in the oven until the mashed potatoes are well browned. Cheese Optional
Course 100 + BEST Easy Beef Recipes for Dinner, All Your Favorite Fall Recipes to Warm up to, Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 714kcal

Ingredients

  • 1 Tablespoon Oil
  • 1 Pound Ground Beef
  • 2 Cloves Garlic chopped
  • 2 Onions yellow, finely chopped
  • 2 Carrots finely diced
  • 2 Stalks Celery finely diced
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Paprika
  • Black Pepper to taste
  • 2 Tablespoons Flour
  • 2 Tablespoons Tomato paste
  • 1 1/3 Cups Beef Broth
  • 1 teaspoon Worcestershire Sauce
  • 1 Cup Peas frozen
  • 1 Tablespoon Parsley finely chopped
  • 1/2 teaspoon Thyme fresh,finely chopped or 1/4 teaspoon dry
  • 1 teaspoon Rosemary fresh, finely chopped or 1/2 teaspoon dry
  • 4 Cups Mashed Potatoes  
  • 3/4 Cup Cheese cheddar, shredded

Instructions

  • Make our favorite mashed potatoes. You need about 4 cups of mashed potatoes to top off the casserole, set aside.
  • Heat the oil over medium high heat in a large, deep skillet. 
  • Add the beef and cook until browned, using a beef chopper to break up the meat and all the meat juices have evaporated. 
  • Add the garlic, onions, carrots and celery and continue cooking until the veggies soften.
  • Sprinkle the salt, paprika, pepper and flour over the pan, cooking for 2 minutes, stirring often. 
  • Stir in the tomato paste and cook, stirring all the time, until it smells rich (about 1 minute).
  • Pour the broth and Worcestershire over the meat and veggies, scratching the browned bits off the bottom. Bring to a boil and cook until most of the liquid has evaporated and a thick gravy has formed.
  • Stir in the peas and herbs. Check for seasoning, adding salt and pepper as needed then spread in a 7×11 baking dish and set aside until cooled.
  • Preheat the oven to 400°F.
  •  Spread the mashed potatoes over the cold filling gently so that they don’t mix together. 
  • Bake at 400°F for 20 minutes or until golden, adding the shredded cheese the last 10 minutes.

Notes

Freshly baked Shepherd’s Pie will keep for 3-5 days in the refrigerator if tightly covered with foil.

Nutrition

Serving: 1g | Calories: 714kcal | Carbohydrates: 68g | Protein: 35g | Fat: 34g | Saturated Fat: 14g | Cholesterol: 103mg | Sodium: 978mg | Potassium: 1440mg | Fiber: 8g | Sugar: 9g | Vitamin A: 5943IU | Vitamin C: 74mg | Calcium: 240mg | Iron: 4mg

A casserole dish containing shepherd's pie with one spoonful removed and the serving spoon resting in the dish. You can see hamburger, carrots, and peas in the pie and it is topped with mashed potatoes, and melted cheddar cheese. There is a few parsley leaves on top.

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READ: Classic Shepherd’s Pie

Originally posted at Oh Sweet Basil

Instant Pot 15 Bean Soup

Dried beans are cooked to tender perfection without any pre-soaking in this deliciously seasoned Instant Pot 15 Bean Soup. Old fashioned comfort food at its best!

A bowl of Instant Pot 15 Bean Soup shot from over the top.

I’ve been cooking with my Instant Pot for 3 years now and I never cease to be amazed at what it can do with dried beans. Thanks to the trusty Instant Pot, you can decide to cook up a pot of this Instant Pot 15 Bean Soup whenever the craving strikes. There is very little advance prep and the speed with which it cooks to tender perfection just gives me a little thrill every single time.

While pressure cooking has been around for ages, the Instant Pot has made its way into so many kitchens that it has effectively changed how and what we cook for dinner. You can decide on bean soup from scratch late in the afternoon and have it on the table in time for dinner.

Two bowls of bean soup shot from over the top.

Bean soup falls at the top of the my list of nostalgic comfort foods. It is pretty much on par with grilled cheese and tomato soup in my book and part of that special group of foods that somehow make things better.

If you have cozy bean soup memories, I think you’re going to love this quick and easy Instant Pot 15 Bean Soup. It has a creamy, tomato based broth, smoky ham, and a delicious blend of seasonings to evoke that classic feel.

A bowl of bean soup next to a smaller bowl of shredded cheese.

Ingredients

The ingredients for Instant Pot 15 Bean Soup with text overlay.
  • There are many different brands of 15 or 16 bean soup mix and any will work for this soup. If yours comes with a seasoning packet, just toss it. You can create great flavor with far less sodium by using your own seasonings.
  • Seasoning hams are bony pieces of ham that are used solely to add meaty, smoky flavor to recipes. Of course, a leftover meaty ham bone from a holiday ham is a great option, but since we don’t always have one tucked in our fridge, check the meat department for a ham hock or ham shank. You can also buy a ham steak to chop up and add for an even meatier soup if you’d like but this is totally optional.
  • A mix of dry spices including oregano, cumin, chili powder, bay leaves, black pepper, and a little cayenne adds great classic flavor. You might notice I didn’t include salt in this list. Between the seasoning ham, tomato sauce, broth, and spices, I find the soup to be perfectly seasoned. I highly recommend waiting until the end of the cooking process to taste and add salt only if you feel it needs it.
A bowl of bean soup on a blue cloth in front of an Instant Pot.

The Best Instant Pot

I own and LOVE my 6 quart Instant Pot Duo Nova and based on the Amazon reviews, it looks like I’m not alone! They improved on several features that makes this unit simpler and easier to use than older models. Once you close the lid and set the time, it automatically seals and begins to come to pressure without any need to move the steam release valve. After cooking, the steam releases with an easy press of the button. It is slick, easy to use, and has never failed me.

How to Make Instant Pot 15 Bean Soup

Vegetables are added to an Instant Pot.
  • Set your Instant Pot on the Sauté setting and add the oil. Once heated, add the onion, carrot, and celery and cook, stirring, for 4 to 5 minutes, or until onion and veggies begin to soften. Add the garlic and cook for an additional minute then press Cancel.
  • Transfer the rinsed dried beans to the Instant Pot.
Tomato sauce, broth, and water are added to an Instant Pot.
  • Pour in the tomato sauce, broth and water.
Spices and a ham hock are added to an Instant pot.
  • Add the chili powder, cumin, oregano, cayenne, and the bay leaves. Stir well to combine.
  • Tuck the seasoning ham (ham hock, shank, or meaty leftover ham bone) down into the mixture. Lock the lid in place and make sure vent is sealed (on older models). Pressure cook on High for 40 minutes.
  • When time is up, allow the steam pressure to naturally release for 15 minutes then manually release any remaining pressure. Unlock and remove the lid. You can remove any good chunks of ham from your seasoning ham (if any) to chop up and add back to the soup. Discard the remainder of the seasoning ham and bay leaves.

If a creamier (less brothy) texture is desired, pulse the mixture with an immersion blender 3 or 4 times, just to break up some of the beans. Don’t go overboard, you want lots of whole beans and a few pulses will yield a nice and creamy result.

A hand lifts a spoonful of soup from a bowl.

This 15 Bean Soup is delicious in its natural state or garnish it will a little shredded cheese and serve it with some crusty bread.

Two bowls of bean soup in front of an Instant Pot.

More Comfort in a Bowl

A bowl of Instant Pot 15 Bean Soup shot from over the top.

Print

Instant Pot 15 Bean Soup

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Dried beans are cooked to tender perfection without any pre-soaking in this deliciously seasoned Instant Pot 15 Bean Soup. Old fashioned comfort food at its best!
Course Main Course, Soup
Cuisine American
Diet Low Calorie, Low Fat
Prep Time 15 minutes
Cook Time 45 minutes
Pressure and Release Time 30 minutes
Total Time 1 hour 30 minutes
Servings 6
Calories 433kcal

Ingredients

  • 1 pound 15 or 16 dried bean soup mix any brand will work (toss the seasoning packet)
  • 2 tablespoons vegetable oil
  • 1 ½ cups diced yellow onion
  • 2 stalks celery diced
  • 2 carrots peeled and diced
  • 1 teaspoon minced garlic
  • 4 cups low-sodium chicken or vegetable broth
  • 3 cups water
  • 8 ounces tomato sauce
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • ½ teaspoon freshly ground black pepper or to taste
  • ¼ teaspoon cayenne optional (it adds a nice kick)
  • 2 bay leaves
  • 1 ham shank, ham hock, or meaty ham bone
  • salt to taste and only if needed

Optional Garnishes

  • grated Parmesan or Monterey Jack cheese, oyster crackers, crushed saltine crackers

Instructions

  • Place beans in a colander and rinse them well with cold water and allow to drain. Pick through the beans and remove and discard any debris.
  • Add oil to the Instant Pot and press the SAUTE button. When display reads “Hot” add the onion, carrot, and celery. Cook, stirring, for 4 to 5 minutes, or until onion and veggies begin to soften. Add garlic and cook for an additional minute then press CANCEL.
  • Add beans, broth, water, tomato sauce, chili powder, cumin, oregano, cayenne, and the bay leaves. Stir well to combine. Tuck the ham shank (or meaty ham bone) down into the mixture. Lock the lid in place and make sure vent is sealed (on older models). Press the MANUAL or the PRESSURE COOK button, select HIGH, and cook for 40 minutes.
  • When time is up, allow the steam pressure to naturally release for 15 minutes then manually release any remaining pressure. Unlock and remove the lid. Transfer ham shank (or bone) to a cutting board. Use a fork to remove the ham from the bone and stir it into the soup. Discard the bone.
  • If a creamier (less brothy) texture is desired, pulse the mixture with an immersion blender 3 or 4 times, just to break up some of the beans. Don’t go overboard, you want lots of whole beans and a few pulses will yield a nice and creamy result.
  • This soup is excellent reheated. It will thicken when refrigerated so just add a little water to reach desired consistency.
  • Taste and season with salt and additional pepper, if desired. I don’t recommend adding any salt until the end of the cooking process as the seasoning ham, tomato sauce, and broth tend to add enough.

Notes

Seasoning Ham

If you don’t have a leftover ham bone on hand, pick up a ham shank or hock from the meat department at your grocery store. My store carries Cook’s brand. Shanks are meatier but pork hocks are mainly used for seasoning. They impart a really nice meaty, smoky flavor but you won’t have much, if any, meat to add to the soup at the end of the cooking time. You can also pick up a ham steak to chop up and add to the soup if you’d like but there will be plenty of flavor either way.

Nutrition

Serving: 1cup | Calories: 433kcal | Carbohydrates: 57g | Protein: 28g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 348mg | Potassium: 1424mg | Fiber: 21g | Sugar: 8g | Vitamin A: 3866IU | Vitamin C: 7mg | Calcium: 164mg | Iron: 6mg

The post Instant Pot 15 Bean Soup appeared first on Valerie’s Kitchen.

Originally posted at From Valeries Kitchen

Creamy Chicken Stroganoff

Creamy Chicken Stroganoff

Chicken stroganoff in a creamy mushroom and herb sauce served over mashed potatoes or pasta is a perfect, tasty, family meal!

If you are a traditional beef stroganoff fan, then you are going to love this chicken breast version! Chunks of juicy golden seared chicken smothered in a savory mushroom gravy is pure comfort food.

And if you are looking for another easy budget friendly stroganoff, try our ground beef stroganoff!

A serving of creamy chicken stroganoff over mashed potatoes. There are chunks of chicken and mushrooms in a creamy, savory sauce.

What Ingredients Do I Need for Chicken Stroganoff?

If chicken stroganoff is on the menu this week, as it should be, then this what you will need at the grocery store:

  • Chicken Breasts
  • Olive Oil
  • Garlic Powder
  • Paprika
  • Flour
  • Yellow Onion
  • Mushrooms (baby bella or cremini)
  • Butter
  • Worcestershire Sauce
  • Dijon Mustard
  • Garlic
  • Parsley Flakes (dried)
  • Thyme (fresh)
  • Chicken Broth
  • Sour Cream
  • Mashed Potatoes

The measurements for each ingredient are in the recipe card down below.

A Dutch Oven filled with creamy chicken stroganoff. The stroganoff has chunks of chicken in a rich, savory sauce.

How to Make Chicken Stroganoff

  1. Sear the chicken: combine the garlic powder, paprika, flour, salt and pepper in a bowl and dredge the chicken pieces in it. Brown each piece in a skillet and set them aside.
  2. Saute the onions and mushrooms: add butter to the empty skillet and add the onions and mushrooms and saute until tender.
  3. Make the sauce: stir in the mustard, worcestershire sauce, herbs and garlic and cook for a minute, then add the broth.
  4. Simmer: add the chicken to sauce and simmer for a few minutes. Stir in the sour cream and let it cook for another minute. Remove from the heat and serve over noodles, rice, or mashed potatoes.

PRO TIP: When you add in the chicken broth, be sure to scrape up all the little brown bits from the pan leftover from browning the chicken. This is going to give you loads of flavor!

Chicken stroganoff in a Dutch Oven. The chunks of chicken are mixed in a creamy sauce with mushrooms and herbs.

Do You Eat Stroganoff Over Pasta or Rice?

My answer would be yes! Stroganoff can be eaten over rice, pasta, or my favorite, mashed potatoes.

What is a Good Side Dish with Stroganoff?

A green vegetable such as steamed green beans, sautéed broccoli or a crisp salad goes well with stroganoff.

And you know I’m always about a delicious carb to sop up that yummy sauce! Try our herb focaccia or our no knead artisan bread! Homemade biscuits are also dang good with this too!

Are Mushrooms Healthy?

Mushrooms are low fat, low calorie and packed with fiber, vitamins, and minerals. And let’s just talk about the flavor!! Soooooo delish!

A close up of chicken stroganoff. There are chunks of chicken in a rich creamy sauce with mushrooms and herbs.

Can Chicken Thighs Be Used?

You can totally use chicken thighs if you want! Chicken thighs have tons of flavor! Cooking time and technique won’t change. You’ll probably want 3-4 thighs depending on their size.

What is the Best Type of Mushroom?

We prefer cremini or baby bella mushrooms in most dishes. They have a great umami flavor and add beautiful color to this dish as well. White mushrooms will work too, but are sort of boring…haha!

How to Store Chicken Stroganoff

You can store chicken stroganoff in an airtight container in the refrigerator. It will last 3-4 days. To reheat it, I prefer to use the stove top. If you have time to warm it up low and slow, the chicken won’t get overcooked and rubbery.

Chicken stroganoff in a Dutch Oven with a serving spoon. There are chunks of chicken and mushrooms in a creamy sauce.

When the day calls for comfort food (and I feel like a lot of days do), fill your plates with some mashed ‘taters and drown them in this creamy chicken stroganoff! Your belly will thank you!

More Delicious Chicken Recipes:

Raised in the Kitchen - Carrian Cheney

73 days

Our new book is live for preorders!

From food prep to clean-up, this unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories, insights, and kid-friendly food activities to keep young chefs focused on fun in the kitchen.

Pre-order now

Chicken stroganoff in a Dutch Oven. The chunks of chicken are mixed in a creamy sauce with mushrooms and herbs.

Print

Creamy Chicken Stroganoff

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Course Main Course
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 4
Calories 411kcal

Ingredients

  • 2 Chicken Breasts boneless, skinless, cut into 1 inch pieces
  • 3 Tablespoons Olive Oil
  • 3/4 teaspoon Garlic Powder
  • 1/2 teaspoon Paprika
  • 1/2 Cup Flour
  • 1/2 Onion yellow, minced fine
  • 7 oz Mushrooms baby bella or cremini, sliced
  • 2 Tablespoons Butter
  • 1 teaspoon Dijon Mustard
  • 1 1/2 teaspoons  Worcestershire Sauce
  • 1 teaspoon  Parsley Flakes dried
  • 1 teaspoon Thyme fresh, (1/2 teaspoon dried)
  • 2 Cloves Garlic minced fine
  • 2/3 Cup Chicken Broth
  • 1/2 Cup Sour Cream
  • Mashed Potatoes or Fettucini pasta or egg noodles for serving

Instructions

  • In a bowl, combine the garlic powder, paprika, flour and a pinch of salt and pepper, stir to combine. 
  • Add the chicken a few pieces at a time and toss to coat, setting the floured chicken aside on a plate. 
  • Add 2 tablespoons of oil to a skillet over medium high heat and add the chicken in small batches to brown each piece, about 3-4 minutes each batch.
  • Add a little more oil as needed, set aside on a plate. 
  • Add the butter to the now empty pan and add the onions and mushrooms. Saute for 6-8 minutes or until tender and the mushrooms are browning. 
  • Stir in the mustard, worcestershire sauce, herbs and garlic. Cook for a minute and whisk in the broth, being sure to scrape up any browned bits. I like to use this whisk that is made exactly for this purpose. Or this one is a less expensive option,
  • Add the chicken into the pan and bring to a simmer for 2-4 minutes. 
  • Stir in the sour cream and cook for another 30-60 seconds and remove from the heat. Season to taste and serve over noodles or mashed potatoes. 

Notes

Stroganoff will keep for 3-4 days in the refrigerator.

Nutrition

Serving: 1g | Calories: 411kcal | Carbohydrates: 18g | Protein: 28g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 102mg | Sodium: 388mg | Potassium: 703mg | Fiber: 1g | Sugar: 3g | Vitamin A: 535IU | Vitamin C: 8mg | Calcium: 43mg | Iron: 2mg

Chicken stroganoff in a Dutch Oven with a serving spoon. There are chunks of chicken and mushrooms in a creamy sauce.

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READ: Creamy Chicken Stroganoff

Originally posted at Oh Sweet Basil

Better Than a Steakhouse French Onion Soup [+Video]

Better Than a Steakhouse French Onion Soup [+Video]

You think you can only get good French onion soup in a steakhouse? This recipe will surpass your expectations! Better than any steakhouse onion soup!

I’m not going to lie. French onion soup has been an absolute no go for me. I couldn’t imagine anything worse than a bowl full of onions in broth. Oh the frailties of youth! What was I thinking? This soup is just heaven!

A baking sheet with containers of Onion soup. The soup has a bread and cheese topping that has been toasted in the oven.

On a whim last year, I decided to start testing recipes because if low and slow works like a dream for meat, then it might just be delicious with onions too. Kind of like the onions in a good pot roast….yum!

And my goodness! Perfectly caramelized onions in a savory broth topped with a crusty piece of bread lathered in melty gooey cheese! I know, everything I just said is perfect. It’s almost too good to be true! Can you even trust me since it took me 36 years to realize this?!

What Ingredients are Needed for French Onion Soup?

These are all the ingredients you will need to make onion soup:

  • Butter
  • Salt
  • Garlic
  • Brown Sugar
  • Walla Walla Onions
  • Water
  • Beef Broth
  • Chicken Broth
  • Worcestershire Sauce
  • Thyme
  • Bay Leaf
  • Gruyere Cheese
  • Parmesan Cheese
  • Baguette

Scroll down to the recipe card for all the measurements.

A metal soup bowl of onion soup topped with melted cheese and toasted bread. Two other bowls of soup are in the background.

How to Make Homemade Onion Soup

Making the best French onion soup takes time, patience and diligence. It takes some TLC to caramelize onions. Here are the basic steps:

  • Preheat oven.
  • Coat large dutch oven with cooking spray and add the butter, salt and then onions.
  • Cook covered.
  • Stir. Scrape browned bits from bottom of pan.
  • Cook covered.
  • Stir. Scrape browned bits from bottom of pan.
  • Remove pot from oven and cook on stove top over medium high heat and bring to a boil.
  • Add water slowly, deglazing continuously, and allowing the water to evaporate.
  • Add Worcestershire and deglaze again.
  • All the remaining ingredients are added, bring to a simmer.
  • Lower temperature and simmer.
  • Remove herbs and season with salt and pepper.
  • Toast the slices of bread in the oven until crispy.
  • Fill oven safe bowls with soup and place slice of toasted bread on top.
  • Sprinkle with the cheeses.
  • Broil until melted.
  • Allow to rest for a few minutes and then dig in.
All the detailed instructions can be found in the recipe card at the end of this post.
A spoon in a bowl of onion soup. The soup is topped with gooey melted cheese and toasted bread.

What Type of Onion Should be Used for Onion Soup?

If I’m being honest, the type of onions don’t matter as much as the caramelization being done correctly. We love onion soup with a nice sweet onion like a walla walla or vidalia onion.

If you want to go totally budget friendly, then yellow onions work great too. Even purple onions turn out well taste wise, but they become almost gray when they are caramelized, so not super appealing.

How to Caramelize Onions

Caramelizing onions is simple. All you need is some onions, a fat (either butter or oil), and pan and some time to let the onions do their magical thing. As onions cook, they release sugars that create that caramel color. They also create fond all over the bottom of the pan which is where all the flavor and color comes from.

Onions need to cook low and slow and to be stirred and deglazed regularly to release the fond from the bottom of the pan. As this process is repeated over and over, the onions caramelize and almost melt.

What is Fond?

While onions cook, they release sugars that stick to the bottom of the pan. It almost looks like the onions are burning, but not to worry! Those brown little bits will release easily with a little liquid (usually water, wine, broth or vinegar) and create so much beautiful flavor.

A baking sheet with metal soup bowls containing onion soup with toasted bread and melted cheese on top.

Can Onion Soup Be Made in the Crockpot?

Yes, you can definitely make this soup in the Crockpot. Combine all the ingredients up through the onions into the slow cooker and cook on low for 8-10 hours (or until the onions are caramelized). Then add all the liquids and the thyme and bay leaf and cook in the slow cooker for another 2-3 hours on low. Place the soup into oven safe bowl and top with bread and cheese and broil until the cheese is melted.

Variations on French Onion Soup

  • Gluten Free: Use gluten-free bread.
  • Dairy Free: Use olive oil instead of butter and omit the cheese or use dairy free cheese.
  • Vegetarian: Use vegetable stock and vegan Worcestershire.
  • Vegan: Use olive oil instead of butter, vegetable stock, and vegan Worcestershire sauce and cheese.

What Kind of Cheese is Best for Onion Soup?

We are pretty much obsessed with gruyere cheese over here (see our Gruyere Sweet Potato Stacks), so we are all about the classic melted gruyere top for onion soup with a little parmesan added. We love the way the gruyere pairs with the beefy onion flavor.

Several other cheeses are good if you aren’t a gruyere fan. You can try fontina, provolone, swiss, or mozzarella or a combination of any of them.

 

A bowl of onion soup with melted cheese and toasted bread on top.

Can Onion Soup Be Made Ahead of Time?

This soup is best made a day in advance to allow the flavors to meld and develop. It can be reheated on the stove top or in the Crockpot.

Is Onion Soup Healthy?

Onion soup is a good source of vitamin C and B6, iron, folate, and potassium. It is also a good anti-inflammatory.

Can You Freeze Onion Soup?

You can freeze onion soup without the bread and cheese on top for up to 3 months.

 

A bowl of onion soup with melted cheese and toasted bread on top. More bowls of soup are in the background.

How Long Will Onion Soup Keep in the Refrigerator?

You can keep onion soup for 3-4 days in the refrigerator.

What to Serve with French Onion Soup

This onion soup can be a main dish on it’s own, or it can be a great side dish for a beefy main course such as garlic butter steak, smoked brisket, or prime rib.

 

If you’ve never tried it, you can trust me on this one…onion soup is totally heaven sent! Delicious sweet onions cooked low and slow until caramelized and then bathed in a flavorful savory broth. And just when you didn’t think it could any better, you top it with a piece of bread and gruyere cheese!

Check Out our Video on how to make onion soup

 

 

More SOUP RECIPES You’ll Love:

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A baking sheet with containers of Onion soup. The soup has a bread and cheese topping that has been toasted in the oven.

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Better Than Steakhouse Onion Soup

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Course 50 of the Best Easy Soup Recipes for Families
Cuisine American
Prep Time 4 hours
Cook Time 5 minutes
1 day
Total Time 1 day 4 hours 5 minutes
Servings 6
Calories 302kcal

Ingredients

  • 3 Tablespoon Butter unsalted
  • 1 teaspoon Salt
  • 1 Clove Garlic
  • 1/2 teaspoon Brown Sugar
  • 6 Onions Walla Wall Sweet, sliced in 1/4” pieces
  • 2 Cups Water
  • 2 1/2 Cups Beef Broth
  • 4 Cups Chicken Broth
  • 2 Tablespoons Worcestershire sauce
  • 6 Sprigs Thyme fresh
  • 1 Bay Leaf
  • 2 Cups Gruyere Cheese shredded
  • 1 Tablespoon Parmesan Cheese Shredded
  • Baguette sliced

Instructions

  • Heat the oven to 400 degrees and coat a large dutch oven with nonstick spray inside the pot to help release the onions. 
  • Add the butter and salt, then top with the onions. Cook, 1 hour covered with the lid (use foil if you don’t have a lid), remove the pot from the oven and stir the onions being sure to scrape up any browned bits from the bottom of the pan. Place back in the oven and continue to cook until golden, another 1 1/2 hours, being sure to stir and scrape again after 1 hour. 
  • Remove the pot from the oven and place it over medium high heat on the stove top to bring your soup to a boil. With the lid off, continuously, slowly stir the onions until everything begins to brown and all liquids evaporate, about 6 minutes. Stir in 1/2 cup water at a time, allowing the water to evaporate out each time. Continue deglazing the pot, adding a little water, this time 1/4 cup, deglazing and then a final 1/4 cup and deglazing until the onions are dark brown. Add in the worcestershire and deglaze one final time. 
  • Add in the remaining water, broths, thyme sprigs, bay leaf, and salt. Increase the heat to high heat and bring everything to a simmer. Lower and cover the pot for 30-60 minutes. Remove all herbs, and season to taste with salt and pepper. 
  • Heat the oven to 400 and place the bread slices on the pan, then slide into the oven to pre-crisp the bread. Turn the oven to broil and place the rack up higher to the element while still leaving space for the soup bowls. Add soup to a bowl, top with bread and sprinkle with both cheese. Place under the broiler until melted and allow to rest outside the oven for 5 minutes then enjoy

Notes

*This soup is best made a day in advance to allow the flavors to meld and develop. 

*Store left overs for 3-4 days in the refrigerator.

Nutrition

Serving: 1g | Calories: 302kcal | Carbohydrates: 13g | Protein: 17g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 64mg | Sodium: 1608mg | Potassium: 427mg | Fiber: 2g | Sugar: 6g | Vitamin A: 640IU | Vitamin C: 22mg | Calcium: 510mg | Iron: 1mg

A baking sheet with containers of Onion soup. The soup has a bread and cheese topping that has been toasted in the oven.

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READ: Better Than a Steakhouse French Onion Soup [+Video]

Originally posted at Oh Sweet Basil

Cuban Sandwich (Cubano)

This Cuban Sandwich recipe is easy to make at home and has all the irresistible flavors of a traditional Cubano. Perfectly seasoned pork, smoky ham, gooey, melted Swiss cheese with a mustard spread and pickles.

A Cuban sandwich sliced in half and stacked on a cutting board.

If you’ve had the pleasure of eating a Cubano, I hope I have your attention. For those who have yet to experience this delicious flavor combination, you’ve just got to do it! And, this easy Cuban Sandwich recipe is a great place to start.

A stack of cubanos on a cutting board.

We get strong Cubano cravings on a regular basis so I had to come up with a way to satisfy this craving at home. This is my somewhat non-traditional but completely delicious Cuban Sandwich recipe.

It starts with my Southwestern Pork Tenderloin recipe, sliced thin and layered on sliced bread with deli ham, swiss cheese, a mustard spread, and dill pickles. Trust me when I say that this combination is seriously crave-worthy.

Ingredients in a Cuban Sandwich

The ingredients needed to make a Cuban Sandwich.

Roasted Pork

Cuban Sandwiches must contain some sort of roasted pork. My Southwestern Pork Tenderloin recipe yields two tenderloins which, unless you are feeding a lot of people, can easily be stretched into two meals. This flavorful pork is delicious cold from the fridge in sandwiches and has just the right flavors to create these tasty Cuban Sandwiches. It also happens to be far leaner than the more traditional Boston butt or pork shoulder roast.

Ham

Any thinly sliced deli ham you love will work well. Black forest, honey, or smoked ham will all add great depth flavor.

Swiss Cheese

Sliced Swiss cheese from the dairy or deli section of your store is perfect.

Cuban Sandwich Bread

Cuban bread is a white bread that is similar to Italian bread but contains a bit of fat (usually lard) and sometimes sugar. They are baked into long loaves that are somewhat crusty on the outside and soft on the inside. Most of us are not lucky enough to have easy access to a Cuban or Latin bakery but I’ve found that sliced Italian or French bread is a great substitute.

Mustard and Pickles

Yellow mustard is a must but I stray from tradition with my sandwich spread made from equal parts of yellow mustard and mayonnaise. I have a couple of people in my house who have lukewarm feelings about yellow mustard but I’ve found that mixing it with a little mayo tempers it just enough to fool them into loving it. Baby steps! Go with plain yellow mustard for a more traditional Cuban Sandwich.

Dill pickles chips are the classic choice for true Cubano flavor.

A cuban sandwich being cooked on a panini press.

How to Make a Cuban Sandwich

Cubanos are grilled and pressed sandwiches and a panini press is an easy and effective way to replicate this process at home.

Assemble the Sandwiches

Ingredients are layered on bread.
  • Place 2 slices of bread on a cutting board and spread with softened butter (about 1 tablespoon per two pieces of bread).
  • Flip both slices of bread over, butter-side down, on the cutting board. Spread the top of each slice with about 1 tablespoon of the mayo/mustard mixture.
  • Layer one piece of bread with the sliced roast pork.
Cuban sandwich ingredients are layered on bread.
  • Layer a slice of deli ham over the pork.
  • Cover the ham with dill pickle chips. We love pickles so I really load them up!
  • Add two slices of Swiss cheese.

Grill and Press the Sandwiches

A fully assembled Cuban Sandwich on a cutting board and in a panini press.
  • Place the other slice of bread on top with butter side facing out so that the butter will make contact with the grill.
  • Grill the Cuban Sandwiches on a panini press until well toasted and golden brown.
A cuban sandwich on a plate with potato chips and pickles.

Alternate Stove Top Directions

If you don’t have a panini press, Cuban Sandwiches can be prepared in a skillet on the stove. Assemble the sandwiches as directed and cook in a hot skillet, weighing the sandwich down with a second skillet that is small enough to rest on top. Heavy cast iron skillets are an excellent choice for this method. Cook the sandwich until nicely browned and heated through.

A cuban sandwich on a plate with a pickle and potato chips.

Big Batch Oven Method

Have a group to feed? Follow this alternate oven method for cooking up a sheet pan full of sandwiches all at once. You should be able to fit about six sandwiches on a large rimmed baking sheet, depending on the size of your bread.

Assemble the sandwiches as directed and place them on a foil-lined baking sheet. Place a second baking sheet on top. Transfer to a preheated 425 degree F oven and place an empty cast iron pan (or other heavy, oven-proof pan) on top of the top baking sheet, pressing down the sandwiches. Bake for 15 minutes or until toasted and the cheese has melted.

A Cuban sandwich sliced in half and stacked on a cutting board.

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Cuban Sandwich (Cubano)

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This Cuban Sandwich recipe is easy to make at home and has all the irresistible flavors of a traditional Cubano. Perfectly seasoned pork, smoky ham, gooey, melted Swiss cheese with a mustard spread and pickles.
Course Main Course, Sandwiches
Cuisine Cuban
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 689kcal

Equipment

Ingredients

  • ¼ cup yellow mustard
  • ¼ cup mayonnaise
  • 8 slices sliced Italian or French bread
  • 4 tablespoons butter softened
  • 8 slices Southwestern Pork Tenderloin (about 12 ounces)
  • 4 slices deli ham black forest, honey, smoked or your favorite variety.
  • 16 to 20 dill pickle chips 4 to 5 per sandwich
  • 8 slices Swiss cheese

Instructions

  • Combine mustard and mayonnaise in a small bowl and set aside.
  • Place 2 slices of bread on a cutting board and spread with softened butter (about 1 tablespoon per two pieces of bread). Flip both slices of bread over, butter-side down, on the cutting board. Spread the top of each slice of bread with about 1 tablespoon of the mustard/mayo mixture. Layer with 2 slices of roast pork, 1 slice of ham, 4 to 5 pickles, and 2 slices of cheese (offset to fit). Place the other slice of bread on top with butter side facing out so that it will make contact with the panini press. Repeat with remaining bread, butter, and filling ingredients.
  • Heat up your panini press according to the manufacturer directions. Working in batches, press the sandwiches until well toasted and the cheese has melted, about 5 to 6 minutes. Transfer to a cutting board and cut in half on the diagonal.
  • To keep the sandwiches warm, place them on a foil lined baking sheet and transfer to a 200 degree F oven while you make the other sandwiches, adding each to the oven after they cook.

Notes

The Southwestern Pork Tenderloin can be made the same day or a day or two in advance. Just cover and refrigerate until ready to use. Cook Time and Total Time assume the pork has been roasted in advance.

Alternate Stove Top Directions

Assemble the sandwiches as directed and cook in a hot skillet, weighing the sandwich down with a second skillet that is small enough to rest on top. Heavy cast iron skillets are an excellent choice for this method. Cook the sandwiches until nicely browned and heated through.

Big Batch Oven Method

Assemble the sandwiches as directed and place them on a foil-lined baking sheet. Place a second baking sheet on top. Transfer to a preheated 425 degree F oven and place an empty cast iron pan (or other heavy, oven-proof pan) on top of the top baking sheet, pressing down the sandwiches. Bake for 15 minutes or until toasted and the cheese has melted.

Nutrition

Serving: 1sandwich | Calories: 689kcal | Carbohydrates: 32g | Protein: 40g | Fat: 45g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 1570mg | Potassium: 626mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1102IU | Vitamin C: 1mg | Calcium: 387mg | Iron: 4mg

The post Cuban Sandwich (Cubano) appeared first on Valerie’s Kitchen.

Originally posted at From Valeries Kitchen

Instant Pot Italian Chicken Soup

Instant Pot Italian Chicken Soup

The yummiest Instant Pot chicken soup recipe I’ve ever made! It is healthy, quick and easy. This might just be my new favorite chicken soup!! And that is saying a lot because I LOVE so many soups.

a photo of a large white soup bowl full of italian chicken soup full of orzo, chicken and topped with chunks of bread and chopped fresh parsley.

If you haven’t tried “The Soup“, you have to do that! It is a staple around here, but this new Italian chicken soup recipe is light, but filling, and so, so flavorful.

And then there is our chicken tortilla soup, which is the best chicken tortilla soup that has ever existed, but still, there’s something about this Italian chicken soup that just hits the spot for me! You have to try it!

With the Instant Pot, you end up with a soup in less than an hour that tastes like it has been simmering all day!

Ingredients Needed for Italian Chicken Soup

This soup is packed with veggies, rotisserie chicken, fresh herbs and orzo and topped with Parmesan and chunks of crusty bread. Head down to the recipe card for the exact measurements, but here is your grocery list:

  • Olive Oil
  • Yellow Onion
  • Garlic
  • Carrots
  • Celery
  • Water or Chicken Broth
  • Better than Bouillon Chicken (not needed if you use chicken broth)
  • Bay Leaves
  • Kosher Salt
  • Black Pepper
  • Tomatoes
  • Orzo Pasta
  • Rotisserie Chicken
  • Parsley (fresh)
  • Basil (fresh)
  • Lemon
  • Parmesan Cheese
  • Bread (optional)

a photo of a large white soup bowl full of italian chicken soup full of orzo, chicken and topped with chunks of bread and chopped fresh parsley.

How to Make Italian Chicken Soup in the Instant Pot

Your going to want to start this recipe by chopping all the veggies so that they are ready to add at the appropriate time. I know most people hate chopping veggies, but I kind of like it. Does that make me the nerdiest? Once the veggies are chopped, you are ready to start cooking.

  1. Saute the veggies in the Instant Pot.
  2. Add broth, bay leaves, minced tomatoes and S&P.
  3. Place lid on and set valve to seal.
  4. Cook on high pressure for 25 minutes.
  5. Cook the orzo in a pot on the stove top and then drain it while running it under cold water.
  6. Quick release the Instant Pot and remove the bay leaves.
  7. Add the chopped tomato, cooked orzo, chicken (see next section) and herbs and place the lid back on. Seal the valve again and cook for 4 more minutes.
  8. Quick release again, stir in the lemon juice and season to taste.
  9. We love to top each bowl with fresh parm and chunks of crusty bread.

For the full instructions, head down to the recipe card below.

What Kind of Chicken Should I Use?

Ideally, I buy the 2 pound bag of rotisserie chicken meat that they sell at Costco. It’s pretty much the best thing that has ever happened. All the flavor of a rotisserie chicken with none of the work.

If you can’t find that or you don’t live near a Costco, cook three chicken breasts using whatever method you prefer. You can cook them in the Instant Pot with the broth and veggies, or you can cook them stove top or even bake them. You could also just buy a rotisserie chicken and break it down yourself.

a photo of a large white soup bowl full of italian chicken soup full of orzo, chicken and topped with chunks of bread and chopped fresh parsley.

Variations for Italian Chicken Soup

One thing I love about this recipe is that it is so versatile. We love it with orzo, but you could also do any kind of pasta you enjoy. It is also great with rice, potatoes or beans. A small white bean would be good, like a navy bean or cannellini bean.

What Kind of Bread Should I Use?

We like to buy crusty bacci rolls or a good sourdough loaf. You could even make a loaf of our no knead artisan bread if you are feeling really ambitious! We like to toast them in the oven for a bit so the bread gets good and toasty. Carbs for life!

a photo of a large white soup bowl full of italian chicken soup full of orzo, chicken and topped with chunks of bread and chopped fresh parsley.

Can This Soup Be Made in the Crockpot?

This can absolutely be made in the Crockpot! Add all the ingredients except the orzo the slow cooker and cook on high for 3 hours or low for 5 hours. Add the orzo for about the last 10-15 minutes.

Can This Soup Be Made on the Stove Top?

Of course! Yes! Add all the ingredients except the orzo to the pot and simmer on medium-low heat for about 30 minutes. Stir in the orzo right before serving and let it sit for about 5-10 minutes.

Instant Pot Cheat Sheet

If you’re on the fence about an Instant Pot, you should take a look at our Instant Pot Cheat Sheet and it will sell you on the Instant Pot. You can make so many foods in just minutes.

a photo of a large white soup bowl full of italian chicken soup full of orzo, chicken and topped with chunks of bread and chopped fresh parsley.

Soup season is upon us and everyone should be making this Italian chicken soup recipe all season long! It is simple, delicious and on the table in no time! It is sure to be a family favorite!

More Easy Soup Recipes You’ll Love:

Raised in the Kitchen - Carrian Cheney

100 days

Our new book is live for preorders!

From food prep to clean-up, this unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories, insights, and kid-friendly food activities to keep young chefs focused on fun in the kitchen.

Pre-order now

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Instant Pot Italian Chicken Soup

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The yummiest instant pot chicken soup I’ve ever made!
Course 50 of the Best Easy Soup Recipes for Families, Main Course, Soup
Cuisine Italian
Keyword chicken, chicken breast, instant pot, main dish, soup
Prep Time 15 minutes
Cook Time 30 minutes
Servings 10
Calories 103kcal

Equipment

Ingredients

  • 2 Tablespoons Olive Oil
  • 1 Large Yellow Onion minced
  • 4 Cloves Garlic minced
  • 3 Stalks Celery Minced
  • 3 Carrots Peeled and chopped
  • 8 Cups Water or chicken Broth
  • 1/4 Cup Better than Bouillion Chicken skip if using broth
  • 2 Bay Leaves
  • 3 Teaspoons Kosher Salt plus more to taste
  • 1 Teaspoon Fresh Black Pepper
  • 3 Medium Tomatoes Minced
  • 1 Tomato Chopped
  • 1 Cup Orzo Pasta cooked and drained
  • 2 Pounds Rotisserie Chicken shredded *see note
  • 1/2 Bunch Parsley minced
  • 3/4 Cup Minced Basil Leaves Fresh
  • 1/2 Lemon Juiced
  • 1/2 Parmesan Cheese
  • Bread for serving

Instructions

  • Prepare all of your ingredients by chopping the veggies on a cutting board so you’re ready to go. See note for advice on the chicken.
  • Add the oil to the instant pot and turn it to high saute mode. Once hot, add the veggies- onions, garlic, celery and carrots and stir until tender, about 3 minutes.
  • Pour in the broth, bay leaves, salt and pepper, and 3 minced tomatoes. Place the lid on and set the valve to seal. Press, pressure and set the time for 25 minutes. Cook the orzo in a pot and drain with cold water running over the orzo to separate the pasta.
  • Do a quick release on the valve and remove the bay leaves.
  • Add the 1 chopped tomato, orzo, chicken, and herbs and place the lid back on, turning the valve to seal and cooking for 4 more minutes.
  • Do another quick release and stir in the lemon, season to taste and serve with fresh parmesan and bread!

Notes

I like to buy the rotisserie chicken meat in a 2 pound package at Costco. If you do not have that available you will need about 3 chicken breasts. You can add them directly to the pot with the broth and veggies, but skip adding the rest. Once the 25 minutes are up, remove and shred the chicken and strain out any chicken fat remaining. Or cook the chicken separately or buy a rotisserie chicken and shred all the meat. 

 

 

Nutrition

Serving: 1.5cups | Calories: 103kcal | Carbohydrates: 16g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 734mg | Potassium: 202mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3454IU | Vitamin C: 11mg | Calcium: 32mg | Iron: 1mg

a photo of a large white soup bowl full of italian chicken soup full of orzo, chicken and topped with chunks of bread and chopped fresh parsley.

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READ: Instant Pot Italian Chicken Soup

Originally posted at Oh Sweet Basil

Instant Pot Beef Stew

Instant Pot Beef Stew

It’s only getting colder and colder and Instant Pot Beef Stew served alongside fresh hot bread or rolls is making an appearance on our dinner table a lot.

A serving bowl of instant pot beef stew. There are chunks of carrots, beef, and potatoes in a rich brown sauce. An instant pot and linen napkin are in the background.

Growing up in the Pacific Northwest meant a lot of ice storms. It did snow as well, but those ice storms were the real killer. Because everything was so wet when the temperatures drop it all freezes and creates big ol’ sheets of ice. It’s so cold out and you really don’t leave your home as it’s too dangerous to drive. Instead, we all stayed in and made Beef Stew and homemade bread to sop up that yummy liquid. Instant Pot Beef Stew would have been even easier.

We did have a pressure cooker that went on the stove, but using an electric pressure cooker would have been such a cinch for those freezing cold days. I mean, you can’t beat having beef stew in less than an hour!

(more…)

READ: Instant Pot Beef Stew

Originally posted at Oh Sweet Basil

Korean Ground Beef Bowls

Ground beef cooked in a sweet and savory sauce and served over rice with roasted veggies. These easy Korean Ground Beef Bowls will be on your table in less time than it takes to order takeout!

Bowls filled with rice, ground beef, and vegetables shot from over the top.

Big flavor, quick cooking, and DELICIOUS! This is another one for you to add to your collection of no sweat, I don’t feel like cooking tonight recipes.

These Korean Beef Bowls are an inexpensive and easy way to satisfy your craving for the flavors for beef bulgogi at home. The sauce has the same sweet and savory flavors but using ground beef instead of steak eliminates the need to marinate and speeds up the cooking time. This meal can be on your table in about 30 minutes from start to finish!

Korean beef o top of rice with vegetables in a white bowl.

If you’ve never had Korean beef, you are in for a treat! It has the most irresistible flavor profile of soy, sesame, garlic, and ginger sweetened with brown sugar.

To up the nutritional value and make it a complete meal, I like to serve this Korean beef over rice with a sheet pan full of vibrant roasted veggies.

Ingredients in Korean Ground Beef

All the ingredients needed to make Korean Ground Beef with text overlay.
  • Fresh ginger root adds a distinctive flavor that is an important component to this recipe. I always have unpeeled fresh ginger root in a small resealable plastic freezer bag in my freezer. It stays fresh for a month or more and is easier to grate from the frozen state. To add it to recipes, use a microplane zester or cheese grater.
  • You’ll find sesame oil in the Asian section of your grocery store. In addition to being a cooking oil, it adds unique, AMAZING flavor to recipes like this.
  • You can easily control the spice level of this dish by adding more or less crushed red pepper. You can also eliminate it all together if you’re feeding little ones with a sensitive palette.
  • Gochujang sauce is an optional topping for these Korean Ground Beef Bowls. It’s a bright red, sweet and spicy sauce made with red chile paste that adds a ton of flavor. It has gained in popularity and can be found in the Asian section of most major grocery stores. If you opt to keep the beef mild, serve this sauce on the side so the spice lovers can add a little heat to their serving.
Korean Ground Beef topped with Go Chu Jang sauce in a white bowl with vegetables.

The Roasted Veggies and Rice

The beef cooks so quickly that you want to get your veggies and rice started first. Cook your rice according to the package directions either on the stove or in a rice cooker and then get your veggies in the oven.

I like to use broccoli florets, onion, and red bell pepper but anything goes here. Use a combination of vegetables that you love. Be sure to chop them in equal sizes for even roasting. Mushrooms, zucchini, asparagus, green beans and cauliflower would also work well.

Broccoli, onion and red bell pepper on a baking sheet.
  • Spread the veggies out on to a large rimmed baking sheet, drizzle with olive oil and season with salt and pepper. Roast at 400 degrees F for 20 to 25 minutes, stirring half way through the cooking time.

Small pieces of onion have a tendency to burn if roasted the length of time needed for the other veggies to get tender. To avoid this, cut the onion into about 6 or 8 chunks and keep the chunks intact when you transfer them to the baking sheet. They will naturally separate as they roast and break apart when you stir the veggies part way through the cooking time.

While the vegetables are roasting, start the Korean Ground Beef.

How to Make Korean Ground Beef

A sauce is poured into a skillet with cooked ground beef.
  • Whisk together the soy sauce, brown sugar, sesame oil, ginger root, garlic, and crushed red pepper in a small bowl.
  • Cook the ground beef in a little canola or vegetable oil over medium heat, stirring to break up the meat, until browned and crumbled. Drain off the excess grease, return the skillet to the heat, and season with salt and black pepper.
  • Stir in the soy sauce mixture and cook, stirring occasionally for a couple of minutes to allow the beef to absorb some of the flavorful sauce.
A fork lifts a bite of ground beef from a bowl.

Garnish the beef with sesame seeds and green onion and serve it over the cooked rice with the roasted veggies.

More Easy Ground Beef Recipes

Bowls filled with rice, ground beef, and vegetables shot from over the top.

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Korean Ground Beef Bowls

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Ground beef cooked in a sweet and savory sauce and served over rice with roasted veggies. These easy Korean Ground Beef Bowls will be on your table in less time than it takes to order takeout!
Course Main Course
Cuisine Asian, Korean
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 511kcal

Ingredients

For the Korean Ground Beef

  • ¼ cup reduced sodium soy sauce
  • ¼ cup brown sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon finely grated ginger root
  • 1 teaspoon minced garlic
  • ¼ teaspoon crushed red-pepper or more to taste
  • 1 tablespoon vegetable oil
  • 1 pound 90% lean ground beef
  • ½ teaspoon salt
  • freshly ground black pepper to taste
  • 2 green onions thinly sliced
  • ¼ teaspoon sesame seeds
  • Go-Chu-Jang Sauce optional topping

For the Rice and Veggies

  • 3 cups water
  • 1 ½ cups long grain white rice like Jasmine or Basmati
  • 1 head broccoli or 2 crowns cut into florets
  • 2 red bell peppers cored and cut into large 2- to 3-inch pieces
  • 1 sweet yellow onion cut into about 6 chunks
  • 2 tablespoons olive oil
  • salt and freshly ground black pepper to taste

Instructions

  • Preheat oven to 400 degrees F. Cook the rice according to package directions.
  • Meanwhile, transfer the veggies to a large rimmed baking sheet and toss with 2 tablespoons olive oil. Season with salt and pepper, to taste. Transfer the baking sheet to the preheated oven and roast for 20 to 25 minutes, or until browned and fork tender, tossing with a spatula half way through the cooking time.
  • While the veggies are roasting, whisk together the soy sauce, brown sugar, sesame oil, ginger root, garlic, and crushed red pepper in a small bowl.
  • Heat vegetable oil in a 12-inch skillet over MEDIUM-HIGH heat. Add the ground beef and cook, stirring to break up the meat, until browned and crumbled Drain off excess grease, return the skillet to the heat, and season with ½ teaspoon salt and black pepper, to taste.
  • Stir in the soy sauce mixture and cook, stirring occasionally for 2 to 3 minutes, to allow the beef to absorb some of the flavorful sauce. Remove from the heat and garnish with green onion and sesame seeds.
  • Serve beef over cooked rice with the roasted veggies. For a deliciously spicy kick, top the bowls with Go-Chu-Jang , if desired.

Notes

Nutrition information was calculated for 1/4 of the Korean beef with 1/4 of the veggies and 1/2 cup of cooked rice.

Fresh ginger root adds a distinctive flavor that is an important component to this recipe. I always have unpeeled fresh ginger root in a small resealable plastic freezer bag in my freezer. It stays fresh for a month or more and is easier to grate from the frozen state. To add it to recipes, use a microplane zester or cheese grater.

You’ll find sesame oil in the Asian section of your grocery store. In addition to being a cooking oil, it adds unique, AMAZING flavor to recipes like this.

You can easily control the spice level of this dish by adding more or less crushed red pepper. You can also eliminate it all together if you’re feeding little ones with a sensitive palette.

Gochujang sauce is an optional topping for these Korean Ground Beef Bowls. It’s a bright red, sweet and spicy sauce made with red chile paste that adds a ton of flavor. You can keep the beef mild and those who like things spicy can add a drizzle of gochujang. It has gained in popularity and can be found in the Asian section of most major grocery stores.

 

Nutrition

Serving: 1bowl | Calories: 511kcal | Carbohydrates: 41g | Protein: 30g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 74mg | Sodium: 972mg | Potassium: 1132mg | Fiber: 6g | Sugar: 23g | Vitamin A: 2907IU | Vitamin C: 217mg | Calcium: 130mg | Iron: 5mg

Adapted from Damn Delicious

The post Korean Ground Beef Bowls appeared first on Valerie’s Kitchen.

Originally posted at From Valeries Kitchen

Deli Style Roast Beef

This easy method turns an economical cut of beef into super tender, flavorful Deli Style Roast Beef. Skip the deli and make your own lunch meat at home!

A pile of thinly sliced roast beef on a cutting board.

I’ve been a regular at the grocery store deli counter for most of my adult life. It’s so convenient to have sliced deli meat on hand when you have a lot of people to feed every day and lunches to pack for work. Since my husband requests deli roast beef be added to the grocery list every week, I decided it was time to try and create my own deli roast beef at home.

Friends, the result is nothing short of amazing! This recipe has opened my eyes to inexpensive cuts of beef and what can be done with them.

A roast beef sandwich sliced in half on a plate with chips.

There is technique involved in properly cooking an inexpensive beef roast. I go through that process in detail in my recipe for Tender Eye of Round Roast Beef with Gravy. This is the same base recipe but instead of slicing and serving it with gravy for dinner, it is chilled and thinly sliced to create the most delicious roast beef sandwiches we’ve ever had.

This recipe yields a Deli Style Roast Beef that is far lower in sodium than the store bought variety. You can reduce the sodium even more by adjusting the amount of salt used. Just one of the many benefits to making your own deli meat at home!

Ingredients

All the ingredients needed to make Deli Style Roast Beef with text overlay.

The Best Cut for Deli Style Roast Beef

My favorite cut and the one tested for this recipe is the eye of round roast. It is a lean, flavorful, and relatively inexpensive cut of beef. It requires a special roasting technique to cook it to tender perfection. But fear not! It is incredibly easy and foolproof if you follow the directions. My local Costco regularly carries a two-pack of prime eye of round roasts at a great price. This cut should be easy to find at most grocery store chains.

Although I haven’t tested it for myself, I believe this recipe would also work well with a top or bottom round roast. One of my recipe testers used a top sirloin roast with a fabulous result leading me to believe that a sirloin tip roast would also be a good choice.

Roast Beef Seasoning Mix

A mixture of dry spices creates a flavorful crust as the roast cooks. I’m betting most, if not all of these spices are likely stocked in your pantry. Kosher salt has more oomph than table salt and I highly recommend using it in dry rubs like this one. Granulated garlic has a grainy texture and I prefer it over garlic powder for this spice mix but either can be used. In addition you’ll need freshly ground black pepper, rosemary, thyme, onion powder, and paprika.

Sliced roast beef on a cutting board.

How to Make Deli Style Roast Beef

The most important aspect to ensuring a perfectly pink and tender result is to watch the roast closely towards the end of the cooking time. Check the temperature as directed in the recipe card below with an instant read thermometer. Do not allow it to roast beyond 135 F. for the best result.

A seasoned beef on a wire rack before and after cooking.
  • Remove your roast from the refrigerator and allow it to rest on the counter for 1 hour to take the chill off. Meanwhile, preheat your oven to 500 degrees. Pat your roast with paper towels to dry the surface coat all sides of the roast with olive oil. Sprinkle all sides with the dry rub mixture. Place your roast on a wire rack on a foil lined baking sheet with the fat cap side facing up.
  • Transfer to the preheated oven and roast for 15 minutes or until nicely browned. Reduce the oven temperature to 300 degrees F and continue to roast for another 40 to 50 minutes or until the internal temperature reads 130 to no more than 135 degrees F. (medium rare). Begin checking the temperature after 35 minutes by inserting an instant read thermometer through the center of the roast from the side.
Thinly sliced roast beef on a plate in front of a meat slicer.
  • Allow the roast to cool for at least 30 minutes before slicing. Even better, allow it to rest for 20 to 30 minutes then wrap it with foil and refrigerate it for several hours or overnight.
  • Slice it across the grain as thinly as possible. Whether you are using a meat slicer or sharp knife, it will be easier to get nice, deli style thin slices if the roast is chilled.
Half of a roast beef sandwich on a cutting board.

How to Store Cooked Roast Beef

Wrap the cooled, sliced roast beef in heavy duty foil and place the foil packet in a plastic storage bag. Label it with the date and refrigerate it immediately. It can also be stored in shallow, airtight deli meat container.

This Deli Style Roast Beef should be refrigerated and used within 3 to 4 days for the best quality and food safety concerns.

For longer storage, I recommend portioning it out and sealing it with a vacuum sealer. Vacuum sealed deli meat stored in the refrigerator will stay fresh for up to 10 days. Pop it in the freezer and store it for up to 2 to 3 months. Safely thaw frozen cooked meat completely in the refrigerator before serving. No vacuum sealer? Wrap the deli meat securely in wax paper and then a layer of heavy duty foil before freezing.

A close up of half of a roast beef sandwich on a cutting board.

Serving Suggestions

  • Pile it on your favorite bread or sandwich rolls with a variety of toppings for super tasty roast beef sandwiches for lunch or an easy dinner.
  • Add it to your next charcuterie tray, even if it’s just a casual Netflix and chill snacking session!
  • Smear slices with a little softened cream cheese and roll it around blanched asparagus for tasty Roast Beef Rollups.
  • Use it to make delicious Italian Roast Beef Sliders.

A pile of thinly sliced roast beef on a cutting board.
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Deli Style Roast Beef

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This easy method turns an economical cut of beef into super tender, flavorful Deli Style Roast Beef. Skip the deli and make your own lunch meat at home!
Course Lunch, Main Course, Sandwiches
Cuisine American
Diet Low Calorie, Low Salt
Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Resting Time 1 hour 30 minutes
Total Time 2 hours 40 minutes
Servings 10
Calories 311kcal

Ingredients

  • 2 ½ to 3 ½ pound eye of round roast (top or bottom round or top sirloin or sirloin tip also work well)
  • 2 tablespoons olive oil or enough to generously coat all sides

Roast Beef Seasoning Mix

  • 1 teaspoon kosher salt
  • 1 teaspoon dried crushed rosemary
  • 1 teaspoon dried thyme
  • ¾ teaspoon fresh ground black pepper
  • ¾ teaspoon granulated garlic or garlic powder
  • ¾ teaspoon onion powder
  • ½ teaspoon paprika

Instructions

  • Remove your roast from the refrigerator and allow it to rest on the counter for 45 minutes to 1 hour to take the chill off.
  • Meanwhile, preheat your oven to 500 degrees F.
  • Combine all the Roast Beef Seasoning Mix ingredients in a small bowl.
  • Pat your roast with paper towels to dry the surface and then drizzle with olive oil and use your hands to rub the olive oil, coating all sides of the roast.
  • Sprinkle all sides, including the ends, with the seasoning mix. Place your roast on a rack in a roasting pan with the fat cap side facing up.
  • Transfer to the preheated oven and roast for 15 minutes until nicely browned. Reduce oven temperature to 300 degrees F and continue to roast for another 40 to 50 minutes or until internal temperature reads 130 and no more than 135 degrees F. (medium rare). Begin checking temperature after 35 minutes by inserting an instant read thermometer through the center of the roast from the side. Watch it closely because the temperature can rise quickly towards the end of the cooking time. I don’t recommend cooking this roast beyond 135 degrees for the most tender, delicious result.
  • Remove from the oven and allow it to rest for 20 to 30 minutes before slicing. Alternately, after the resting time, wrap the roast in foil and refrigerate it for several hours or overnight before slicing. It will be easier to slice thinly when chilled.
  • Use a meat slicer or a sharp knife to slice the roast against the grain as thinly as possible.

Notes

My favorite cut and the one tested for this recipe is the eye of round roast. It is a lean, flavorful, and relatively inexpensive cut of beef. My local Costco regularly carries a two-pack of prime eye of round roasts at a great price. This cut should be easy to find at most grocery store chains.
Although I haven’t tested it for myself, I believe this recipe would also work well with a top or bottom round roast. One of my recipe testers used a top sirloin roast with a fabulous result leading me to believe that a sirloin tip roast would also be a good choice.
How to Store
Wrap the cooled, sliced roast beef in heavy duty foil and place the foil packet in a plastic storage bag. Label it with the date and refrigerate it immediately. It can also be stored in shallow, airtight deli meat container.
This Deli Style Roast Beef should be refrigerated and used within 3 to 4 days for the best quality and food safety concerns.
For longer storage, I recommend portioning it out and sealing it with a vacuum sealer. Vacuum sealed deli meat stored in the refrigerator will stay fresh for up to 10 days. Pop it in the freezer and store it for up to 2 to 3 months. Safely thaw frozen cooked meat completely in the refrigerator before serving. No vacuum sealer? Wrap the deli meat securely in wax paper and then a layer of heavy duty foil before freezing.

Nutrition

Serving: 4ounces | Calories: 311kcal | Carbohydrates: 1g | Protein: 43g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 121mg | Sodium: 442mg | Potassium: 663mg | Fiber: 1g | Sugar: 1g | Vitamin A: 70IU | Calcium: 40mg | Iron: 4mg

The post Deli Style Roast Beef appeared first on Valerie’s Kitchen.

Originally posted at From Valeries Kitchen

Baked Spaghetti Pie

Baked Spaghetti Pie

Baked Spaghetti Pie is one of those classic recipes that’s been around forever, and never gets old. It’s like a simple version of lasagna!

A baked spaghetti pie in a pie dish. There are layers of spaghetti, sauce, and melted cheese. Fresh basil is sprinkled on top and three tomatoes, olive oil, a container of dried red pepper flakes, and dinner plates are next to the spaghetti pie.

An Easy Spaghetti Pie Casserole 

This isn’t your mom’s spaghetti recipe, but it is the baked spaghetti pie recipe your mom wishes she had! You can even use Mom’s spaghetti sauce to bring back some memories. 

I have a lot of friends who love Italian food, but feel a bit overwhelmed by it. I can understand that, but this baked spaghetti recipe is not one of those recipes. 

Our friend, Jennifer, actually gave us this recipe. She has some of my absolute favorite family recipes. They are the good classics that you leave for college and crave Mom’s such and such. A few months ago she texted me this spaghetti pie recipe and our family was all over it! 

Baked spaghetti pie is everything your family wants for an Italian comfort meal! Pasta, sauce, and cheese!

A pie dish filled with baked spaghetti pie. There are layers of spaghetti, spaghetti sauce and melted cheeses. and a few basil leaves on top. Three tomatoes, olive oil and bay leaves are in the background.

This is a spaghetti recipe different than any other. The addition of cottage cheese adds a new level of creaminess. 

Have you ever enjoyed someone’s homemade lasagna but not wanted to go through the hassle? That’s what a baked spaghetti casserole recipe does for you, all the deliciousness with half the work! 

There’s something crazy delicious about all of that sauce and the creaminess of the cottage cheese but baking it takes on this yummy caramelization and texture that’s so awesome! Your kids will think this is so fun to take an old spaghetti recipe with their favorite spaghetti sauce and do something totally wild and crazy, like make it into a baked spaghetti!

There’s just something so wonderful about the texture of those noodles and the cheesy deliciousness of the topping. I mean, how many kids would love to plop noodles in a pie dish and make them into a pie crust?

Small bowl containing ingredients for baked spaghetti pie. There is a handful of uncooked spaghetti pasta, a bowl of spaghetti sauce, small containers of shredded mozzarella cheese, cottage cheese, and Parmesan cheese.

What’s Needed for Baked Spaghetti Pie? 

This easy baked spaghetti comes together with ingredients you may have on hand already! If not, head to the store for these ingredients: 

  • Spaghetti
  • Spaghetti Sauce 
  • Eggs
  • Cottage Cheese
  • Mozzarella Cheese
  • Butter 
  • Parmesan Cheese

A pie dish filled with baked spaghetti pie. There are layers of spaghetti noodles, spaghetti sauce and melted cheeses. There are a few basil leaves on top and three tomatoes, olive oil, cheese, and a jar of forks in the background.

How to Make Baked Spaghetti Pie

This is the easiest recipe for spaghetti. We’ve given detailed instructions in the recipe card below, but here are the basic steps for making a spaghetti casserole: 

  1. Cook your pasta.
  2. Drain and immediately add the butter, parmesan and eggs. 
  3. Place into a dish and top with cottage cheese.
  4. Now top with sauce. 
  5. Finally, top with 1/2 of the mozzarella and bake. 
  6. Add more mozzarella and bake again. 
  7. Serve with garlic bread or our crusty Artisan Bread.

A baked spaghetti pie that has a slice removed. There are layers of spaghetti, spaghetti sauce, and melted shredded cheese. A little fresh basil is sprinkled on top.

What to Serve with Baked Spaghetti 

Serve this baked spaghetti pie with your favorite pasta sides! A few of our favorite side dishes are: 

Tip: Here are all of our Salad Recipes!

A pie dish filled with cooked spaghetti noodles.

What’s the Best Spaghetti Sauce for Baked Spaghetti Casserole? 

The spaghetti sauce is crucial in this easy baked spaghetti as the flavor comes from spaghetti sauce! We recommend using our Homemade Spaghetti Sauce recipe, or even better if you use our Bolognese Sauce.

If you don’t have time, I happen to have tested out the best jarred spaghetti sauces from the store. These are our personal picks.

What Can you Use Instead of Cottage Cheese?

Not everyone is a fan of cottage cheese, so if that’s you try using ricotta cheese. I’ll tell you this, I’m usually all about the authentic ingredients, but I actually feel like the ricotta cheese can be a bit too dry in recipes, so cottage cheese gives that wonderful mild flavor without drying out the dish.

A pie dish filled with cooked spaghetti, topped with spaghetti sauce and shredded cheeses.

How Do You Know When Spaghetti is Done?

The only way to know if pasta is done is to taste it. Pasta should be cooked to al dente, or firm to the taste, but not chewy in your teeth.

Can I Add Veggies to This Dish? 

Absolutely! This baked spaghetti with cottage cheese can be spruced up with sautéed onions, mushrooms, garlic, pease, and so on. You can even add cooked Italian sausage, ground beef, or even chicken! 

A top view of baked spaghetti pie. There is spaghetti pasta, spaghetti sauce and melted cheeses with a few basil leaves on top. A small bowl of dried pepper flakes is behind the pie.

How Long Will Spaghetti Pie Keep?

Spaghetti should keep for 3-4 days when stored properly. You should store spaghetti pie tightly covered and in the refrigerator, or in a Tupperware. 

Can I Freeze This Spaghetti Pie? 

Yes! Let cool completely, then wrap the entire pan in a couple layers of plastic wrap and then two layers of foil. Freeze for up to 2 months. 

Tips for Making the Best Baked Spaghetti 

  • Parmesan cheese: Use freshly grated Parmesan cheese for the best texture and flavor. You can also use bagged, pre-shredded Parmesan. Just avoid the powdery kind that comes in a shaker can! 
  • Pasta: We used spaghetti noodles for this recipe since this is a spaghetti pie, but you can use any pasta shape you have on hand. 
  • Doubling the recipe: This recipe can easily be doubled to feed a crowd! Either bake the spaghetti pie in two pie plates, or bake it in a 9×13-inch casserole dish. 

A slice of baked spaghetti pie on a white dinner plate. A fork is next to the spaghetti pie and a few basil leaves are scattered on the pie and the plate. A small container of red pepper flakes and the rest of the spaghetti pie are in the background.

More Easy Pasta Dinners: 

All our Pasta Recipes!

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A baked spaghetti pie in a pie dish. There are layers of spaghetti, sauce, and melted cheese. Fresh basil is sprinkled on top and three tomatoes, olive oil, a container of dried red pepper flakes, and dinner plates are next to the spaghetti pie.

Print

Spaghetti Pie

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Baked Spaghetti Pie is one of those classic recipes that’s been around forever, and never gets old. It’s like a simple version of lasagna!
Course 50 of our Best Easy Pasta Recipes, Main Course
Cuisine Italian
Keyword dinner, dinner recipe, italian, recipe, spaghetti, spaghetti sauce
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
Calories 406kcal

Ingredients

  • 6 oz Spaghetti , cooked
  • 2 Tablespoons Butter (or margarine)
  • 1/3 Cup Shredded Parmesan Cheese
  • 2 Eggs , beaten
  • 1 Cup Cottage Cheese
  • 6 Cups Spaghetti Sauce (about 1 1/2 jars)
  • 1/2 Cup Mozzarella Cheese

Instructions

  • Mix together spaghetti, butter, Parmesan cheese, and eggs.
  • Place in the bottom of a pie pan.
  • Top with cottage cheese, spaghetti sauce, and half of the mozzarella cheese.
  • Bake at 350 degrees F for 20 minutes.
  • Add other half of mozzarella cheese and bake for 5 more minutes.

Notes

This spaghetti pie can have additional items added, like sausage, ground beef and even chicken!

This Spaghetti Pie can be frozen for 1-2 months.

Nutrition

Serving: 1g | Calories: 406kcal | Carbohydrates: 43g | Protein: 23g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 123mg | Sodium: 1387mg | Potassium: 753mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1263IU | Vitamin C: 12mg | Calcium: 256mg | Iron: 3mg

A baked spaghetti pie in a pie dish. There are layers of spaghetti, sauce, and melted cheese. Fresh basil is sprinkled on top and three tomatoes, olive oil, a container of dried red pepper flakes, and dinner plates are next to the spaghetti pie.

READ: Baked Spaghetti Pie

Originally posted at Oh Sweet Basil