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All the hearty, flavorful goodness of a stuffed pepper in one easy-to-make casserole! Stuffed pepper casserole is easy, cheesy, and packed to the brim with delicious seasoned rice and vegetables.

I love stuffed peppers. So much that I have quite a few different recipes on the blog now! If you’re looking for some solid stuffed pepper recipes, try these turkey stuffed peppers, stuffed poblano peppers, or stuffed pepper soup to switch things up.

The Best Stuffed Pepper Casserole

This recipe takes the classic stuffed pepper idea and turns it into a big, tasty casserole that’s super easy to make when you’ve got a hungry family to feed. Instead of messing around with individual peppers, you just layer everything in a dish. It’s like stuffed peppers, but way less fussy.

Stuffed pepper casserole is super hearty and satisfying thanks to all the rice and chopped veggies. (Plus it’s naturally gluten-free!) I used onion and tomatoes as well as red, green, and orange bell peppers for crunch and color. Then I added minced garlic, Worcestershire sauce, paprika, and Italian seasoning to them for some tasty flavor. Combined with the filling rice and all that ooey-gooey cheese, this is one knockout dinner!

Ingredient List

Here is everything you’ll need to put together this flavorful stuffed pepper casserole! I’ve also added in some tips on what you can swap in if you’re missing something from the lineup. This casserole is easy to customize with things you have on hand. (Check out the recipe card below for exact measurements for each ingredient.)

Olive Oil: For cooking the ground beef and veggies in.

Lean Ground Beef: The main protein of the casserole. You can swap it with ground turkey for something lighter.

Onion: Diced onions add a nice kick. You can use red or white onions, or even shallots if you want.

Bell Peppers (Red, Green, and Orange): These colorful peppers add a sweet flavor and nice crunch.

Garlic: Fresh garlic is best, but you can also use garlic powder in a pinch.

Worcestershire Sauce: Adds depth to the flavor. If you don’t have it, a bit of soy sauce or balsamic vinegar can work too.

Salt and Black Pepper: Add these basic seasonings to taste!

Paprika: So the stuffed pepper casserole has some smoky, warm flavor.

Italian Seasoning: A tasty blend of herbs like oregano, basil, and thyme.

Diced Tomatoes and Tomato Sauce: For rich, tomato-y goodness.

Long Grain White Rice: The main carb in the dish. You can also use brown rice or cauliflower rice for a low-carb option. It’s a great way to make this stuffed pepper casserole keto-friendly.

Beef Broth: To add moisture and a meaty flavor to the dish. Chicken broth or vegetable broth will both work as substitutes.

Shredded Colby Jack Cheese: The perfect finishing touch for some melty goodness. You can also substitute for any other melty, savory type like cheddar cheese. Mozzarella cheese is another great option.

Parsley: Because fresh herbs on top are always a must!

Stuffed Pepper Casserole Recipe

Let’s get into how to make this delicious stuffed pepper casserole! Trust me, once you try it, you’ll want it for dinner all the time. It’s so satisfying and filling, everything a hearty dinner should be!

Preheat Oven, Prepare Baking Dish: Preheat the oven to 375 degrees Fahrenheit. Then spray a 9×13 casserole dish with nonstick cooking spray and set aside.

Brown Ground Beef: In a large skillet, cook and brown the meat over medium-high heat.

Sauté Vegetables: Add the diced peppers and onion then stir and cook for 5 minutes until the vegetables soften.

Add Seasonings: Add in the garlic, Worcestershire, salt, pepper, paprika, and Italian seasoning and then stir to combine.

Layer: Pour in the diced tomatoes with juice, beef broth, tomato sauce, rice, and 1 cup shredded cheese. Reserve the remaining ½ cup cheese for the top.

Bake: Pour the mixture into the prepared baking dish. Top with remaining cheese, cover with aluminum foil then bake for about 45 minutes. The liquid should be absorbed and the rice cooked through.

Serve: Garnish with fresh parsley and enjoy!

The perfect hearty meal for cold weather! Pumpkin chili made with ground beef, beans, tasty seasonings, and pumpkin puree so each bowl is packed with fall flavor.

With pumpkin season in full force, here are a few great recipes that you’ll have to try out next: dinner in a pumpkin, pumpkin dinner rolls, and pumpkin mac & cheese!

The BEST Pumpkin Chili

Get ready to savor the ultimate taste of fall in a single pot! There’s something magical about the way this pumpkin chili brings comfort to your dinner table. It’s so warm and cozy! Picture a hearty combination of ground beef, beans, and a medley of spices, all mixed together with the smooth pumpkin puree. Chili is amazing on its own, but the pumpkin makes it even better.

So, whether you’re planning a quiet family dinner or a get-together with friends, this pumpkin chili is the best choice for dinner. Plus, it feeds a large crowd with ease! Grab your biggest pot and throw all these delicious ingredients together.

Chili Ingredients

Standard chili ingredients with a twist! Each plays a part in making this pumpkin chili so irresistible. Exact measurements are in the recipe card below.

Olive Oil: For cooking the onions and garlic in.

Onion: The flavor booster in the pumpkin chili, chopped to add a touch of sweetness and texture.

Garlic: A tiny clove with a big punch, garlic makes everything taste better.

Ground Beef: The main source of protein in the pumpkin chili. You can also use ground turkey if you want something leaner.

Bell Peppers: I used red and green bell peppers to add some color and crunch.

Kidney Beans, Pinto Beans, Black Beans: The best trio of beans that add protein and creaminess to the pumpkin chili.

Rotel Tomatoes: Spiced tomatoes for a kick of flavor.

Pumpkin Puree: The secret to the chili’s creamy richness and fall flavor.

Tomato Paste: Concentrated tomato goodness in a can, for extra depth and flavor.

Chicken Broth: A savory base for the chili.

Spices: Time to break out your spice rack! I used chili powder, cumin, dried oregano, smoked paprika, salt, pepper, and some bay leaves.

Let’s Make Pumpkin Chili!

Gather those ingredients, grab your soup pot, and let’s get cooking! Pumpkin chili is pretty easy to prepare. All you need to do is give your onions and garlic a quick sauté, brown your beef, and then combine all of the ingredients together. Let it cook until it’s hearty, rich, and packed with flavor!

Sauté Onion and Garlic: Heat a large pot over medium-high heat. Add the oil and onion and cook until the onions are tender. Then add the minced garlic and cook an additional minute.

Brown Beef: Add the ground beef and cook until no longer pink and cooked through.

Combine Ingredients: Add the kidney beans, black beans, pinto beans, Rotel (with juices), pumpkin puree, tomato paste, chicken broth, chili powder, cumin, oregano, smoked paprika, salt, pepper, and bay leaves to the pot. Then stir to combine.

Simmer: Place a lid on top the pot and simmer for 30 minutes, stirring occasionally. 

Serve: Remove the bay leaves from the pot. Taste and adjust the seasonings if needed. Garnish with your favorite toppings and enjoy!

Juicy breaded chicken tossed in a sweet and spicy glaze, this Korean fried chicken is what dreams are made of! Gochujang paste gives it its classic spicy flavor, but the added honey and brown sugar tones it down enough that the whole family will love it. One bite and you’ll be addicted!

Korean cuisine is so delicious and full of flavor. It’s got all the spice, those zingy pickled vegetables, and of course- all the tasty barbecued meats! Try these Korean short ribs, ground beef and rice bowls, or Korean beef meal prep bowls to make meals easy!

Korean Fried Chicken (Yangnyeom Chicken)

The amount of Korean recipes on the blog is seriously lacking, so here’s an amazing one for you! If you’ve never tried it before, Korean fried chicken (also known as yangnyeom chicken) is ultra juicy with a delicate outer shell, coated in a sweet and spicy glaze that’s to die for!

The ingredient ratios will vary from place to place, but it’s usually some combination of gochujang (Korean pepper paste), sugar, vinegar, and garlic. I wanted to make my chicken nice and sweet so I left out the garlic and instead added honey and brown sugar. My younger sister went to university in Korea, so she helped test taste the chicken to make sure it tasted like her favorite Korean takeout spots. This recipe got her seal of approval and I know you’ll love it too!

Korean Fried Chicken and Sauce Ingredients

This is everything that you’ll need to make perfectly crispy chicken and the most amazing spicy-sweet sauce to coat it in! If you have trouble finding some of the ingredients, make a trip to your local Asian grocer.

Fried Chicken

Boneless Chicken Breasts: Use fresh chicken breast and cut it into pieces that are about 3 inches in size. You can also use chicken thighs or bone-in chicken wings.

Garlic Salt: Season the chicken pieces with a hint of garlic salt.

Eggs: Whisked to make the coating stick.

Cornstarch: Use this to give the chicken a crispy coating.

Vegetable or Canola Oil for Frying: Heat the oil for frying the chicken in until it’s nice and hot. Your chicken pieces will be soggy if the oil isn’t hot enough.

Spicy Gochujang Sauce

Gochujang (Korean chili paste): This paste adds a fiery Korean twist to your sauce.

Ketchup: Adds a hint of sweetness and tanginess.

Honey and Brown Sugar: Both add sweetness and also help to tone down the spice.

Rice Vinegar: So the sauce has a little bit of acidity.

Ginger Paste: Use ginger paste for a zesty kick.

Sesame Oil: Another must-add ingredient, sesame oil adds the best nutty flavor.

Soy Sauce: For a savory umami flavor. Use low-sodium soy sauce if you’re watching your salt intake.

Water: So you can adjust the consistency of the sauce.

Red Pepper Flakes (Optional): If you like it spicy, add these to give your Korean fried chicken more heat.

Green Onion and Red Pepper Flakes (for garnish): Use these to add color and flavor when serving.

Let’s Make Some Korean Fried Chicken!

Heat up that oil and let’s get cooking! Making perfectly fried chicken is actually a lot easier than you’d think, and so delicious fresh! This Korean fried chicken is a treat your whole family will enjoy.

To Fry the Chicken:

Heat Oil: Heat a large pot with oil over high heat. You can also use a deep fryer to fry the chicken.

Cut and Season Chicken: Cut the chicken into 3-inch pieces and season with garlic salt.

Coat in Egg: In a medium bowl, whisk the eggs together then add the seasoned chicken to the eggs. Stir to coat the eggs.

Add Cornstarch to Bowl: In another bowl, add the cornstarch to coat the chicken.

Coat in Cornstarch, Deep Fry: Dip one piece of the egg-coated chicken in the cornstarch. Shake off any excess batter and place into the pot of hot oil. Repeat these steps until the pot is full but not overcrowded. Cook the chicken for 4-5 minutes until fully cooked and crispy on the outside.

Transfer to Paper Towel-Lined Plate: Carefully remove the fried chicken from the oil using a strainer. Place on a plate lined with a paper towel while you finish frying the remaining chicken. The paper towel will soak up any excess oil.

To Make the Korean Fried Chicken Sauce:

Combine Ingredients: In a medium bowl, add the gochujang, ketchup, honey, sugar, soy sauce, ginger paste, vinegar, sesame oil, water, and red pepper flakes. Then whisk to combine.

Simmer: Place the sauce mixture in a large saucepan over medium-high heat. Bring the mixture to a boil, then simmer for 5 minutes until thickened.

Combine: Add the fried chicken to the saucepan and carefully toss to coat the chicken in the sauce.

Serve: Garnish with green onions and red pepper flakes before serving!

New York City’s most beloved cookie, the Levain Cookie is perfectly crisp around the edges with an irresistible thick and gooey center. Each bite is loaded with chocolate chips and chunks of walnuts, and better than the last. These are bound to be your new favorite cookie!

No need to visit New York for these iconic cookies! With this copycat Levain Cookie recipe, you can enjoy an epic treat any time you’re craving something sweet. I love creating and making copycat dessert recipes in my own kitchen, so my family can enjoy them whenever. A few of my other favorite copycat cookie recipes on the blog are these Crumbl cornbread cookies, Crumbl Chocolate Chip Cookies, Swig Sugar Cookies and Lofthouse Cookies.

What is so special about Levain cookies?

The Levain Cookie from Levain Bakery is New York City’s most famous cookie, and for good reason! Their signature recipe is the wonderfully HUGE chocolate chip walnut cookie. It’s exactly what you want in a chocolate chip cookie, crispy on the outside while staying perfectly gooey in the center. Originating in 1995 when two friends selling fresh-baked breads whipped up a batch of the very large cookies, and they quickly became a favorite of New York City locals and visitors.

The Levain cookie recipe is just as easy as your favorite chocolate chip cookie recipe, but the ratio of ingredients and the size of the cookie make it absolutely amazing and a must-try! You could say these cookies are life-changing. One try and you’ll never want to make another chocolate chip cookie!

Ingredients for Levain Chocolate Chip Walnut Cookies

A few essential ingredients and the ratio of ingredients make these cookies a cult favorite! Check out the recipe card at the bottom of the post for exact measurements.

Butter: It’s best to use unsalted butter that is slightly softened but still cold.

Dark Brown Sugar: More brown sugar than white keeps the cookies softer and chewier in the middle with crispy, delicious edges.

Granulated Sugar: For the perfect amount of sweetness.

Eggs: Use 3 large room temperature eggs to create the perfect rich texture.

Vanilla Extract: Adds warm sweetness.

Flour: Levain cookies use a mix of cake flour and all-purpose flour to get the perfect texture. I don’t recommend using any other flours for this recipe.

Baking Staples: Baking powder, baking soda and salt ensure that these copycat Levain cookies bake properly with the right amount of tenderness and lift.

Semi-Sweet Chocolate Chips: The classic chocolate variety for chocolate chip cookies!

Walnut Pieces: Chunks of walnut pieces are a signature ingredient in these iconic cookies. See tips, below, for a nut-free option.

How to Make Copycat Levain Cookies

Trust me when I say that these will be one of the best chocolate chip cookies that you will ever eat! Why else would people travel to New York just to try one? They are that good.

Beat Butter and Sugar: Add the butter, brown sugar, and granulated sugar to the bowl of a stand mixer and beat with the paddle attachment on medium speed until combined.

Beat the Eggs and Vanilla: Add the eggs and vanilla and beat until just combined. 

Stir in the Dry Ingredients: Add the cake flour, all-purpose flour, baking powder, baking soda, and salt and mix until just barely combined. 

Add Chocolate Chips and Walnuts & Chill Dough: Remove the bowl from the mixer and fold in the chocolate chips and walnut pieces by hand. Cover the bowl with plastic wrap and chill in the fridge for 30 minutes to an hour.

Place Mounds of Dough on a Pan: Preheat the oven to 400 degrees Fahrenheit. Remove the dough from the fridge and weigh out 12 6-ounce portions. Don’t roll the dough together, just make it into messy blobs of dough. Levain Bakery doesn’t “make baseballs” of the dough and prefers it to be rough and textured.

Bake: Place in the oven and bake for 10-11 minutes, until the top and bottom of the cookie are beginning to turn golden brown. Remove from the oven and let the cookies cool on the pan for 12-15 minutes, allowing them to continue cooking.

Serve: Once cooled, enjoy the same day they are baked.

Breaded, crispy chicken cutlets and a creamy Cajun sauce come together in this AMAZING Louisiana chicken pasta recipe. Inspired by Cheesecake Factory, you’re going to love making this at home!

Cheesecake Factory has some of my all-time favorite dishes! They’re so comforting and I love trying to recreate them at home. A few more recipes to add to your lineup: copycat Cheesecake Factory brown bread, chicken Romano, and chicken Madeira! Oh, and you can’t forget these amazing avocado egg rolls.

Crispy Louisiana Chicken and Pasta

Cheesecake Factory – where do I even start? Their dishes are so hearty and comforting and I can’t get enough of them! I mean, who doesn’t dream of recreating that Cheesecake Factory magic right in their own kitchen? I’ll never pass up a chance to stay in.

Now, let’s talk about the star of the show: this copycat Cheesecake Factory Louisiana Chicken Pasta. (What a mouthful!) You have crispy and tender chicken cutlets coated in parmesan and breadcrumbs then seared to perfection. As good as that is, it gets even better. They’re coated in a creamy sauce with some Cajun kick, then served over bowtie pasta. Your family will be giving it rave reviews once they try a bite! You can thank me later.

Ingredients You’ll Need

I know it looks like a lot, but most of these are pantry staples. Trust me – this combination of ingredients is something you don’t want to miss. Louisiana chicken pasta is so delicious! (If you’re looking for measurements, they’re all in the recipe card below.)

For the Chicken:

Chicken Breasts: Tender, boneless chicken breasts are the heart of our dish!

Salt & Black Pepper: Give the chicken its first layer of flavor.

Cajun Seasoning: This zesty mix gives the chicken its spicy, Southern charm and a little kick of heat.

Flour: A light dusting of flour helps create that perfect, crispy coating around the chicken.

Eggs: Beaten eggs help the coating to stick to the chicken cutlets.

Panko Breadcrumbs: These Japanese breadcrumbs add a satisfying crunch to the Louisiana chicken.

Parmesan Cheese: So each piece of chicken has some cheesy goodness.

Oil for Frying: This is what makes the chicken golden and crispy! I used vegetable oil.

Pasta and Veggies

Olive Oil: For sautéing the veggies in.

Garlic: Bring on the savory flavor!

Mushrooms: Sliced mushrooms add a rich, earthy taste and also give the Louisiana chicken pasta great texture.

Bell Peppers: I used both red and yellow bell peppers for some color and crunch.

Onion: Diced onion adds a mild, savory flavor that makes the dish even more tasty.

Salt & Pepper: A little bit of these classic seasonings balances the flavors to your liking.

Bowtie Pasta: These adorable bowtie pasta noodles soak up all that delicious sauce!

For the Sauce:

Butter: Two tablespoons of butter melt into the sauce so it has a rich base.

Flour: To thicken things up.

Heavy Cream: Makes the sauce nice and creamy.

Low-Sodium Chicken Broth: The savory foundation of the sauce.

Parmesan Cheese: Adds irresistible cheesy flavor!

Cajun Seasoning: For the hint of heat that’s so tasty.

Salt & Pepper: Adjust to taste.

Cayenne Pepper (Optional): If you like it spicy, a sprinkle of cayenne pepper adds that extra kick.

How to Make Louisiana Chicken Pasta

This Louisiana chicken pasta takes a little bit of preparation, but trust me- it’s so worth it! You end up with the most crispy, golden chicken cutlets covered in a creamy, zesty sauce.

For the Chicken

Season: Season the chicken pieces with salt and pepper.

Prepare Breading Station: Gather three shallow bowls for the breading station. In the first shallow bowl, mix the flour and Cajun seasoning. In the second dish whisk the eggs. In the third shallow dish, combine the breadcrumbs and Parmesan cheese.

Coat: Dredge each piece of chicken into the flour mixture, then into the eggs, and finally coat the chicken in the breadcrumb mixture.

Heat Oil: Heat the oil in a large skillet over medium-high heat. Cook the chicken until cooked through and golden brown, 5 minutes on each side. Then remove the chicken from the skillet.

For the Pasta

Cook Pasta: Cook the pasta al dente according to the package instructions. Then drain the pasta and set aside.

Sauté Vegetables: Returning to the same skillet, heat the oil and sauté the peppers, onions, mushrooms, and garlic until tender.

Season: Season with salt and pepper to taste then remove the vegetables from the skillet.

Cajun Cream Sauce

Create Roux: Return to the same skillet and melt the butter over medium-high heat. Then whisk in the flour to create a roux.

Add Remaining Ingredients: Pour in the heavy cream, chicken broth, parmesan cheese, and Cajun seasoning. Then whisk to combine.

Cook: Allow the sauce to cook and thicken while stirring for 3-5 minutes. Season to taste with salt and pepper and more Cajun seasoning if needed.

To Serve

Combine: Add the cooked pasta and vegetables to the sauce and stir to combine.

Layer: Slice the chicken and layer on top of the Cajun pasta.

Serve: Garnish Louisiana chicken pasta with fresh chopped parsley and an extra dash of cayenne pepper or red pepper flakes if you like it spicy!

These slow cooker honey garlic pork chops are incredibly tender, they practically melt in your mouth! Cooked in a sweet and savory sauce, you won’t be able to stop after one bite. This is the perfect weeknight dinner that’s both easy and unbelievably delicious!

Say goodbye to tough, dry pork chops. Slow cooker pork chops are a game-changer! They’re so easy to prepare and always a hit served with some mashed potatoes. (Try these Instant Pot mashed potatoes for an easy and delicious side!) After you try these honey garlic pork chops, you’ll have to try one of my other favorite recipes: slow cooker creamy ranch pork chops!

Slow Cooker Honey Garlic Pork Chops

Wave goodbye to those dreaded tough and dry pork chops because slow cooker honey garlic pork chops are here to revolutionize your dinner game! Here’s why you’ll want to give it a shot. First, they’re incredibly easy to make. Just pop some seasoned pork chops in the slow cooker, and let it work its magic. No need for constant monitoring or stressing about timing. It’s a fuss-free way to whip up a delicious meal.

But the best part is the taste. These honey garlic pork chops are packed with flavor. The sweet honey and savory garlic glaze is the absolute best! To complete the meal, serve your pork chops over a pile of creamy mashed potatoes with some roasted broccoli on the side. Trust me, your family will love it!

Ingredient List

Let’s dive into each ingredient and how they make amazing pork chops that’ll have everyone asking for seconds! Check out the recipe card for exact measurements.

Boneless Pork Chops: Thick-cut pork chops become super tender and soak up all the flavors. No more dry, tough pork!

Olive Oil: It helps sear the pork chops to a golden-brown perfection, locking in their juiciness.

Salt and Pepper: These basic seasonings make the pork chops taste amazing. Simple, but they add a lot of flavor.

Minced Garlic: This gives the dish a savory kick. You can’t go wrong with fresh garlic!

Honey: This is where the sweetness comes from. Honey balances the savory flavors and coats the pork chops with deliciousness. You could also use maple syrup, but it will change the flavor of the dish slightly.

Chicken Broth: This adds extra savory goodness and keeps everything moist.

Apple Cider Vinegar: Adds a bright, tangy flavor to the mix.

Cornstarch: This makes the sauce nice and thick, so it sticks to the pork chops.

Water: Mixed with the cornstarch so the sauce is thick enough.

Chopped Parsley: This adds a pop of color and freshness. The perfect finishing touch!

How to Make Honey Garlic Pork Chops in the Crockpot

Using a slow cooker is the best way to get juicy, tender pork chops loaded with flavor! This honey garlic sauce is the perfect blend of sweet and savory. You won’t want pork chops any other way.

Season: Season the pork chops generously with salt and pepper on both sides.

Sear: Heat the oil in a pan over high heat. Cook the pork for 4-5 minutes on each side until deep golden brown.

Add to Slow Cooker: Place the pork chops in the bottom of the slow cooker.

Sauce Mixture: In a medium bowl, whisk together the garlic, honey, chicken broth, and vinegar. Then pour the sauce over the pork chops.

Slow Cook: Cover the slow cooker and cook on low for 4 hours. I prefer cooking pork chops on low, but feel free to cook on high for 2-3 hours.

Cornstarch Mixture: In a small bowl, whisk the cornstarch and cold water. Then add the cornstarch mixture to the slow cooker for the last 30 minutes of cooking. Cook until the sauce thickens and the pork chops are tender.

Serve: Sprinkle with parsley and then serve over potatoes.

Cranberry pecan sweet potato wild rice pilaf is a perfect fall side dish infused with incredible flavors and textures. Crunchy pecans, cranberries, sweet potato, wild rice, and herbs come together in this tasty dish!

Rice is the perfect side dish and can take on any flavors you add to it. I love how versatile of an ingredient it is! Next time you’re looking to use rice from your pantry, make this easy fried rice or this delicious Mexican rice to go with your tacos. And if you need something sweet for dessert make rice pudding!

Cranberry Pecan Sweet Potato Wild Rice Pilaf

This cranberry pecan sweet potato wild rice pilaf will be your new favorite Thanksgiving side dish. It’s bursting with flavors but isn’t too heavy. You’re going to love all the textures in this recipe. The crunchy pecans, chewy dried cranberries, and tender wild rice and sweet potatoes. Combined with herbs and seasonings, this recipe has the best savory fall flavors all in one bowl.

Thanksgiving is my favorite holiday! I just love this time of year because there is so much to be grateful for. Growing up we’d always have Thanksgiving dinner at my grandma’s house. My grandma was an excellent cook and nobody could make a turkey better than she could. It was always perfectly juicy and melted in your mouth. But my favorite memory from Thanksgiving dinners was my Grandma’s pumpkin pie and her homemade crust. To this day we still make her famous pumpkin pie.

Ingredients Needed

I included sweet potato, cranberries, and crunchy pecans. Use high-quality dried herbs to bring out the amazing flavor in this dish. Parsley, oregano, and thyme all come together to season the dish. This rice pilaf is a fun and unique dish that can be the star of the table.

Chicken Broth: Adds flavor while cooking the wild rice.

Wild Rice Blend: Use a blend or just wild rice, it’s up to you!

Dried Parsley, Oregano, and Thyme: The best herbs to season this fall side dish.

Olive Oil: For cooking the sweet potato and onion.

Sweet Potato: Cook sweet potato is tender and perfect in this dish.

Onion: Adds great flavor to the pilaf.

Dried Cranberries: Dried cranberries are also known as craisins.

Pecans: Toasting the pecans brings out the delicious nutty flavors.

Fresh Parsley: Garnish with fresh parsley right before serving. It’s also pretty!

Cranberry Pecan Sweet Potato Wild Rice Pilaf Recipe

We love having a rice dish at our dinner table, and this includes all of the delicious fall flavors. My favorite thing about this recipe is that it can be made in advance. Having one less thing to make on Thanksgiving day is a game-changer!

Prepare the Wild Rice: In a medium-sized saucepan bring the broth to a boil and add wild rice, parsley, oregano, and thyme. Reduce the heat to a simmer and cover with a lid. Cook for 30 minutes or until tender. Alternatively, you may follow the liquid/rice ratios and cooking directions according to your particular brand of wild rice blend for 1 cup of rice.

Cook the Sweet Potato and Onion: In a large skillet over medium-high heat, add the olive oil. Add the sweet potato and saute until tender, about 15 minutes or so. Once the potatoes are nearly cooked through, add the onion to the pan and cook until translucent.

Add Dried Cranberries and Pecans: Add the dried cranberries and chopped pecans and cook for 1-2 minutes.

Combine the Sweet Potato Mixture with the Wild Rice Mixture: Add the sweet potato mixture to the rice mixture and fluff with a fork.

Garnish and Serve Warm: Season with salt and pepper if needed. Garnish with fresh parsley and serve warm!

Cheeseburger Casserole has all of those delicious cheeseburger flavors in one easy-to-make dish! Loaded with ground beef, veggies, dill relish, pasta and plenty of cheese, all baked together for a comforting family-friendly dinner.

Casseroles make some of the best crowd-pleasing meals! They’re hearty and satisfying, and so simple to throw together! If you love this cheeseburger casserole recipe, here are a few more recipes you should try: meatball casserole, sloppy Joe casserole, Swiss chicken bake and cowboy casserole.

Cheeseburger Casserole Recipe

When you need a cozy, delicious dinner, cheeseburger casserole is the best way to feed a hungry crowd. Even your picky kiddos will love this! It has everything you crave in a cheesy baked pasta dish – savory browned beef, tender noodles, sauciness, cheese and plenty of extras for amazing flavor.

Casseroles can be such a lifesaver, especially for busy weeknights, and with this cheeseburger version, you can quickly bring it all together on the stovetop and let it finish in the oven. Once it’s done, you have a complete meal to fill you up with carbs, protein, and veggies. You really don’t even need to worry about a side dish! However, this pairs well with a green veggie, like air fryer brussel sprouts or air fryer broccoli, and some fluffy dinner rolls, and don’t forget the world’s best baked beans. Use whole wheat pasta to increase the fiber, and gluten-free pasta to make this dish gluten free. It’s a recipe everyone can enjoy!

Ingredients in Cheeseburger Casserole

If you love a good burger, this beefy pasta dish is for you! It’s packed with all of your favorite cheeseburger ingredients, plus extra flavorings and pasta for a satisfying entree the entire family will enjoy. Check out the recipe card at the bottom of the post for all of the exact measurements.

Ground Beef: Using 80/20 ground chuck will add more flavor, but feel free to use a leaner ground beef, if you’d like. It will be incredible either way!

Vegetables: Yellow onion, green bell pepper and garlic are sautéed with the browned meat to add depth and flavor.

Tomatoes: Tomato paste helps thicken the sauce and along with the diced tomatoes are reminiscent of ketchup on a hamburger.

Dill Relish: For that classic hamburger taste!

Beef Broth: Flavorful liquid that will keep everything moist and help the pasta cook properly.

Sour Cream: Makes the sauce creamy and adds a subtle tangy flavor.

Worcestershire Sauce: A savory sauce that adds a tangy and umami kick to the beef and veggies.

Pasta: You can use any short pasta, but we recommend something that the sauce can really cling to, like elbow noodles or shells.

Seasoning: Italian seasoning, salt and pepper bring all of the flavors together.

Cheese: Both Velveeta cheese and cheddar cheese are layered with the beef and pasta mixture to bring plenty of cheesy deliciousness to this recipe.

How to Make Cheeseburger Casserole

Brown the meat, add the veggies, pasta and seasonings, then layer in a casserole dish with cheese, and bake until bubbly and delicious. This is one of those meals that’s so good, you’ll want to make on repeat! If your kids are anything like mine, they’ll be begging for it all the time.

Prep: Preheat the oven to 350 degrees Fahrenheit and then spray a 3 quart baking dish with pan spray.

Brown the Meat: Heat a large skillet over medium-high heat and then add the ground beef. Thoroughly brown the beef and drain off the fat, using a wooden spoon to break apart the meat into small pieces.

Mix in Other Ingredients: Add the onions, peppers, and garlic to the meat and cook for 4-5 minutes, until the onions are translucent. Add the tomato paste, canned tomatoes, relish, beef broth and sour cream to the pan and stir until mixed. Then add the pasta and seasonings.

Layer Beef Mixture With Cheese: Bring the mixture to a boil before removing from the heat. Add half of the mixture to the prepared baking dish and add the velveeta cheese sauce over it. Add the remaining meat mixture on top of that and top with the shredded cheddar cheese. Cover with foil.

Bake: Place in the oven and bake for 25 minutes before removing the foil and baking for an additional 15 minutes. Allow the casserole to sit for 10 minutes before serving.

If you’re in the mood for some serious comfort food with a twist, this Brunswick Stew is the way to go. It’s got sizzling onions and garlic, BBQ sauce, and tender pulled pork all in one pot! Add a bit of cayenne for some zing and sweet corn and lima beans for texture. This combination of ingredients is so hearty and makes the best fall meal!

‘Tis the season for soups and stews! If you’re looking for more tasty ways to warm yourself up from the inside-out, try this reader-favorite chili, Guinness beef stew, or Hungarian goulash!

Brunswick Stew Recipe

Let’s talk Brunswick Stew. This tasty dish comes from Brunswick, Georgia, and it’s like a big, warm food hug. (Seriously, it’s so cozy!) You’ve got pulled pork, BBQ sauce, sweet corn, and beans all cooking together to delicious perfection.

This stew has a bit of kick from the cayenne pepper, but it’s not too spicy. The whole family can enjoy it! So, why should you try it? Well, if you haven’t already, you’re missing out on a slice of down-home, smoky goodness that’ll make your taste buds jump for joy. It’s perfect for cozy weeknight dinners and will have everyone in your family wanting a second bowl. The flavor is just so good!

Brunswick Stew Ingredient List

Gather up all these ingredients and combine them to create the most hearty, delicious Brunswick stew!

Butter (Unsalted): Adds a rich and creamy base to the stew. Salted butter also works, just omit the extra salt added later.

Yellow Onion: Finely chopped so your stew has sweet and savory flavor all throughout.

Garlic: Use fresh minced garlic to give this stew irresistible flavor.

Chicken Stock: Chicken stock is the foundation of the stew. It makes it rich and savory.

Fire Roasted Tomatoes: So the stew has a delicious smoky flavor.

Tomato Paste: For more concentrated tomato flavor.

Barbecue Sauce: This is what gives Brunswick stew its distinct flavor. Make your own BBQ sauce or use your favorite jarred kind!

Worcestershire Sauce: So the stew has a more complex, umami flavor.

Sweet Corn: To add delicious texture to the stew.

Lima Beans: Add protein and a creamy texture.

Cayenne Pepper: Just a pinch of cayenne pepper brings a gentle spicy heat that keeps things exciting. If you like it hot, add more to taste. To make your stew more mild, use less or omit it completely.

Salt and Pepper: Adjust the flavor to your liking!

Smoked Pulled Pork: A BBQ classic, pulled pork adds smoky, meaty goodness to the stew.

Let’s Make Some Stew!

Brunswick stew only takes 15 minutes to prepare, then all you need to do is let the ingredients simmer together and get all delicious. It’s easy to make large quantities of, perfect for potlucks, barbecues, holiday dinners, you name it!

Sauté Onions and Garlic: Heat the butter in a large pot over medium high heat. Then sauté the onions in the butter until they are tender, about 5 minutes. Add the garlic and sauté for another 2 minutes.

Add Ingredients to Pot: To the pot add the tomatoes, tomato paste, barbecue sauce, Worcestershire sauce, corn, lima beans, cayenne pepper, salt, pepper, and pulled pork.

Cook: Stir everything together until it is all well incorporated. Bring the stew to a boil then reduce the heat to low. Cover the pot and simmer the stew for about an hour.

Serve: Remove the stew from heat and then serve fresh with additional BBQ sauce drizzled over the top.

Cheesy and savory Brussels Sprout Casserole is easy to make and perfect for family dinners or holiday meals! Tender, crisp brussels sprouts are combined with pine nuts, bacon and cheese and baked until tender and golden brown. This side dish pairs with a variety of mains and is sure to be a hit!

Plan to serve this for Thanksgiving? Round out your holiday meal with with Green Bean Casserole, Cornbread Stuffing and The Best Sweet Potato Casserole.

Brussels Sprout Casserole Recipe

If you don’t think you like brussels sprouts, think again! I’m about to change your mind with this irresistible creamy, cheesy brussels sprout casserole! Because let’s be honest, everything’s better when it involves bacon and cheese. This superfood veggie is first sautéed in bacon fat until it’s flavorful and tender. Then, an incredible luscious sauce with cream, parmesan, lemon zest, crisp bacon, toasted pine nuts, ground pepper, and salt is simmered until rich and thick. Finally, everything is topped with mozzarella and baked until bubbling and golden brown.

As you plan your holiday menu, this tasty brussels sprout casserole is a wonderful addition to the spread! Serve it alongside other favorites, like corn pudding, mashed potatoes, and don’t forget the pumpkin pie! Enjoy for the holidays, but also be sure to work this amazing dish into weekday dinners, since it pairs well with a variety of meat and poultry main dishes. It’s sure to wow your family at the dinner table. You are going to love it!

Ingredients Needed

If you are looking for a warm and cozy side dish that the entire family will enjoy, this is it. Even if you think that you don’t like brussels sprouts, you should give this recipe a chance. As an added plus, it’s made with just a handful of simple ingredients. Note: exact measurements are in the recipe card at the end of the post.

Pine Nuts: Add a lovely crunch! If you’re not a fan of nuts, feel free to omit them.

Brussels Sprouts: Cut off the ends and remove any outer leaves that are broken or damaged. Cut each sprout in half lengthwise, so they cook more evenly.

Bacon: Use 6 slices of a good thick-cut bacon.

Heavy Cream: Half and half will work, but for a super rich, creamy sauce, I recommend heavy whipping cream.

Parmesan Cheese: For the best flavor, try grating your own!

Lemon Zest: Brightens the dish.

Ground Black Pepper: This won’t give any heat but the perfect amount of savory flavor.

Mozzarella Cheese: For mozzarella that’s extra flavorful and melts smoothly, skip the pre-shredded bags of cheese and grate your own instead.

Salt: Add to taste, to bring all of the delicious flavors in your Brussels sprout casserole together.

How to Make Brussels Sprouts Casserole

These cheesy brussels sprouts only take a few easy steps, and voila, a crowd-pleasing side dish is ready to devour! You are going to love all of its wonderful flavors and textures!

Prep: Preheat the oven to 375 degrees Fahrenheit and spray a 2-3 quart baking dish with pan spray.

Toast the Pine Nuts: Add the pine nuts to a large skillet and heat over medium. Stir the pine nuts around every 30 seconds or so to prevent them from burning. Once they become lightly toasted and fragrant, remove them from the pan to cool.

Cook Bacon: Add the bacon to the skillet and heat over medium heat until crisp. Remove to a small bowl lined with a paper towel to drain. Discard all but 2 tablespoons of bacon fat.

Sauté Brussels Sprouts: Add the brussels sprouts to the bacon fat in the skillet and sauté for about 10 minutes, until they are browning and tender.

Make the Sauce: Reduce the heat to medium-low and stir in the cream, parmesan, lemon zest, crisp bacon, toasted pine nuts, ground pepper, and salt to taste. Simmer for 5-10 minutes until the sauce thickens.

Bake: Transfer into the prepared baking dish and top with mozzarella. Bake for 10-15 minutes, until bubbling and the cheese is browned.