20 Minute Broccoli Cheese Soup

Broccoli Cheese Soup in about 20 minutes. Rich, creamy and oh-so-cheesy, this is a favorite quick meal any time of year! 

Perfect for lunch, or an easy weeknight dinner with salad and loaf of french bread. 

broccoli cheese soup in white serving bowl

20 Minute Meal

Fresh vegetables make the best soups from cabbage to homemade tomato soup. Broccoli Cheese soup is a very quick soup to make from scratch and it has lots of flavor! If you’ve ever been to Panera, you likely know that the Panera broccoli cheddar soup is so hard to resist, this version is rich and delicious in flavor but lighter on the pocketbook (and waistline).

  • Few Ingredients: I love knowing that I can make a recipe from scratch using fresh ingredients
  • Quick to Make: Ready in about  20 minutes (even faster with pre-cut broccoli); perfect for a weeknight dinner
  • Versatile: Add in the veggies left in your fridge from zucchini to cauliflower

We serve it with a side salad and bread for a complete meal! This soup is also amazing served in a bread bowl (and it reheats beautifully for lunches).

Prep Tip

To make this soup extra fast, prepare ingredients for the next step while the current step is cooking.

Chop the onions and carrots, while they soften in the pot, prep the broccoli. While the broccoli simmers, shred the cheese and whisk the milk/flour. This make the recipe flow well while ensuring it’s on the table fast!

20 Minute Broccoli Cheese Soup in a white bowl with a silver spoon in it

How to Make Broccoli Cheese Soup

This broccoli cheese soup is made without Velveeta and instead is loaded with lots of real cheddar making it rich, velvety and satisfying!

  1. Soften onions/carrots per recipe below. Add broccoli and simmer.
  2. Blend the broccoli (set a little aside to add texture to the soup at the end).
  3. Stir in cream mixed with flour, simmer a couple of minutes. Stir in cheeses and serve.

Ingredient Tips

CHEESE

  • Using a sharp cheddar adds extra cheese flavor to this recipe.  You can use any kind of cheese you like, Gruyere is great too.
  • Just like in a cheese sauce, add the cheese once the soup is removed from the heat.  If cheese (or dairy) boils it can separate leaving a less than desirable texture.  The soup should be plenty hot enough to melt the cheese to a perfect velvety consistency.

BROCCOLI

  • Fresh or frozen broccoli can be used (I prefer fresh).
  • You can use a regualr blender (be sure not to have the lid on tightly or it can explode from the steam) but I find an inexpensive immersion blender or hand blender works perfectly (plus a hand blender means less dishes)!

To Lighten This Recipe

To make a skinnier version of broccoli cheese soup, you can substitute the cream with evaporated milk and use a light cheddar (sharp is still best for flavor).  We top it with a sprinkle of pepper and sometimes a little dollop of sour cream.

Overhead shot of Broccoli Cheese Soup in a white bowl

We most often eat this broccoli cheese soup for lunch or a quick easy weeknight meal.  I like to add a side of 30 Minute Dinner Rolls to dip into the soup and sop up any dribbles left in the bottom of my bowl!  It’s great served with a fresh garden salad on the side.

Leftovers?

Diary doesn’t tend to freeze well and it can sometimes become grainy or the texture can change slightly.  I would suggest keeping this broccoli cheese soup in the fridge for up to 4 days.  To reheat it can be microwaved stirring occasionally or heated on the stove over medium-low.

More Broccoli Favorites

broccoli cheese soup in white serving bowl

Broccoli Cheese Soup

Broccoli Cheese Soup is an easy cheesy soup ready in 20 minutes start to finish!
Course Lunch, Side Dish, Soup
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
Calories 333
Author Holly Nilsson

Ingredients

  • 1 tablespoon butter
  • 1 small onion diced
  • 1 cup diced carrots
  • 3 cups fresh broccoli
  • 2 cups chicken broth
  • 1/2 teaspoon each thyme and garlic powder
  • salt & pepper to taste
  • 2 tablespoons flour
  • 1 1/2 cups light cream
  • 1 cup sharp cheddar cheese
  • 1/3 cup fresh parmesan cheese

Instructions

  • In a large saucepan, cook butter, onion and carrots over medium heat until onion softens (about 3 minutes). Add chicken broth, broccoli and seasonings. Simmer until broccoli is softened, about 8 minutes.
  • Remove 1 cup of vegetables, coarsely chop and set aside. Using an immersion blender, blend remaining vegetables and broth.
  • Place flour in a small bowl. Add in cream a little at a time stirring until smooth. Bring blended vegetable mixture to a boil and whisk in cream mixture. Continue whisking until thick and bubbly, about 3-4 minutes.
  • Remove from heat, stir in cheeses & reserved chopped vegetables and serve immediately.

Video

Nutrition

Calories: 333 | Carbohydrates: 11g | Protein: 10g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 94mg | Sodium: 560mg | Potassium: 377mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4745IU | Vitamin C: 49mg | Calcium: 280mg | Iron: 0.9mg

5 Other Irresistible Soups You Need to Try

  1. Easy Hamburger Soup: Loaded with vegetables, lean beef, diced tomatoes and potatoes.  It’s great made ahead of time, reheats well and freezes perfectly.
  2. Crock Pot Ham and Bean Soup:  This “no-soaking required” Ham and Bean soup takes just minutes to prepare and cooks effortlessly in your Crock Pot all day long!
  3. Weight Loss Vegetable Soup: Completely loaded with veggies and flavor and naturally low in fat and calories it’s the perfect lunch, snack or starter!
  4. Slow Cooker Bacon  Corn Chowder: Fresh vegetables, chunks of tender potato, and smoky bacon add so much flavor while the creamy corn base adds a touch of sweetness.  The perfect cool weather soup!

REPIN this Delicious Soup Recipe

Overhead shot of Broccoli Cheese Soup in a white bowl with a title

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 Slow Cooker Ham & Potato Soup

Slow Cooker Ham and Potato Soup in a bowl with a slow cooker in the background

  Broccoli Cheese Casserole with Ham

Spooning out a serving of Broccoli Cheese Casserole with Ham

20 Minute Broccoli Cheese Soup with a title

Jalapeno Mac & Cheese {Perfectly Spicy}

Jalapeño Mac and Cheese is jam-packed with goodness! A rich creamy cheese sauce with a hint of heat is mixed with tender elbow noodles and topped with a delicious crumb topping (and bacon of course).  

This easy recipe has all the right stuff in it for making the ultimate comfort food, with the zing of jalapenos added in!

jalapeno mac and cheese on a white plate and casserole dish behind

Classic Comfort Food

Rich, dreamy and oh so creamy, baked macaroni and cheese is one recipe that has all of the comforts of home.

Although we all adore it, once in a while even mac and cheese needs a swap-up and jalapeno popper mac and cheese is the answer!

Ingredients & Variations

PASTA
Elbow macaroni is the usual choice, but any short or medium pasta will work! Try radiatori, rotini, or penne (or even sneak in whole grain pasta if desired)!

SEASONINGS
Garlic powder is a must! Add in your favorite seasonings like Italian seasoning or even a bit of taco seasoning.

jalapeno mac and cheese ingredients in bowls

 

CHEESE
Cream cheese is the secret ingredient for this creamy sauce. Not only is it creamy but just like in jalapeno poppers, it balances the spice a bit. Sharp cheddar is best for ultimate flavor, but can be mixed with others like jalapeno jack or tex-mex!

JALAPENOS
I prefer to use jarred, canned or pickled jalapenos in this recipe as they already have a soft texture. If you’d like to use fresh jalapenos, they should be roasted and seeded first.

jalapeno mac and cheese steps for sauce

How to Make Jalapeño Mac and Cheese

Here’s a quick overview of how to make this tasty dish!

  1. Cook pasta al dente, and drain. Combine topping ingredients.
  2. Make sauce according to directions below. Once creamy, remove from heat and add cheddar and jalapenos.
  3. Toss sauce and pasta and top with breadcrumbs.

Bake until bubbly and the topping is golden brown. Perfection.

Cheesy Tips

When making a cheese sauce, remove the sauce from the heat before adding the cheese. If heated at a high temperature, the cheese can separate causing an oily sauce. If there isn’t enough heat to melt the cheese, ensure the mixture is heated at a low temperature while stirring.

When melting cheese in a sauce, it’s best to shred your own cheese. While pre-shredded cheeses are handy, they are tossed with anti-caking agents that don’t always melt smoothly.

A sharp cheddar will add the best cheesy flavor to this dish.

jalapeno mac and cheese with cheese sauce on top

Favorite Mac and Cheese Dishes

Did you love this Jalapeno Mac and Cheese? Be sure to leave a rating and a comment below!

jalapeno mac and cheese close up on a plate

Jalapeño Mac and Cheese

Elbow macaroni in a creamy jalapeno cheese sauce topped with a buttery bread crumb topping.
Course Dinner, Pasta
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings
Calories 533
Author Holly Nilsson

Ingredients

  • 12 ounces elbow macaroni
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups milk warmed
  • 4 ounces jalapenos diced
  • 1/2 teaspoon garlic powder
  • 3 ounces cream cheese cubed
  • 1 1/2 cups sharp shredded cheddar cheese divided

Topping

  • 1 tablespoon butter
  • 2 tablespoons bread crumbs
  • 1 tablespoon real bacon bits

Instructions

  • Preheat oven to 400°F.
  • Cook macaroni according to package directions, drain well.
  • Meanwhile melt butter in a saucepan. Stir in flour and cook 1 minute.
  • Slowly add milk a bit at a time whisking after each addition until smooth. Once all of the milk is whisked in, add cream cheese and garlic powder and whisk until smooth. Bring mixture to a boil over medium heat until thick and bubbly.
  • Remove from heat and stir in 1 1/4 cups cheese, macaroni, and jalapenos.
  • Pour into a 2 QT baking dish. Top with remaining cheese. Mix butter and breadcrumbs and sprinkle overtop.
  • Bake 15-20 minutes or just until crumbs are golden.

Notes

  • Slowly add milk, a little at a time. It will seem pasty at first, add more milk and then whisk.  Continue adding milk and whisking until smooth after each addition.
  • Remove sauce from the heat before adding the cheddar cheese.
  • I prefer to use jarred, canned or pickled jalapenos in this recipe. If using fresh jalapenos, roasted and seed them first.
  • Shred your own cheese for best results. Pre-shredded cheeses have anti-caking agents to keep them from clumping and they don't always melt smoothly.

Nutrition

Calories: 533 | Carbohydrates: 55g | Protein: 20g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 76mg | Sodium: 597mg | Potassium: 345mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1126IU | Vitamin C: 22mg | Calcium: 338mg | Iron: 1mg
jalapeno mac and cheese on a plate with title
jalapeno mac and cheese in a casserole dish with title
jalapeno mac and cheese on a white plate with writing
jalapeno mac and cheese on a plate and in a casserole dish with writing

Easy Jalapeno Cheddar Bread {Perfect for Beginner Bakers!}

Jalapeno Cheddar Bread is an easy cheesy bread recipe with just a hint of heat! 

Cheddar cheese and fresh jalapenos are added to a simple bread dough recipe and baked until browned!

Soft, fluffy and full of flavor, this tasty bread, is perfect for dipping in soup, serving with butter, or making a delicious sandwich!

A cutting board with sliced Jalapeno Cheddar Bread

Easy to Make Bread Recipes

It seems like everyone is baking bread these days, myself included!! While baking bread can seem somewhat intimidating, I can assure you it’s easy!

This cheese bread recipe is just one of many amazing recipes found in the Ready, Set, Dough Cookbook.

The author of this book, my good friend Rebecca, ensures ANYONE can successfully make a loaf of beautiful homemade bread, even if you’re just getting started!

Just like her recipes over at Foodie with Family, the instructions are clear and straightforward.

The minute I set my eyes on this recipe, I knew I had to make it, and (just like this book) it has become a staple in our kitchen!

Ready, Set, Dough cookbook with two loaves of Jalapeno Cheddar bread to the side

The Ready, Set, Dough Cookbook has twelve basic dough recipes with endless options available for each dough (making you a bread master in no time)!

It is perfect for beginner bakers with easy to follow recipes from sweet bread to bagels, pizza and yummy garlic knots.

dough rolled out with shredded cheese and jalapenos on it.

Ingredients & Variations

While the basic instructions for baking bread need to remain the same for a good rise and perfect texture, the ingredients for cheesy jalapeno bread can be switched up to make an entirely different loaf every time!

CHEESE While the flavor of sharp cheddar cheese is the perfect balance to the spicy jalapenos you can switch it out for your favorite cheeses. Try a spicy pepper jack cheese for an extra kick!

JALAPENOS  We love the spiciness that diced jalapenos bring to this bread but to tone down the spice be sure to remove all seeds (that’s the extra spicy part) before folding it into the dough.

Still too spicy? Try diced green chilies in place of the jalapenos.  Or add some chopped black olives for color and a dash of red pepper flakes for zest!

So many different combinations, don’t be afraid to experiment!

Jalapeno Cheddar Bread ready to be baked

How to Make Jalapeno Cheddar Bread

Homemade bread is easy to make!

  1. Prep: Mix the dough and allow it to rise for about two hours.
  2. Mix-Ins: Divide in two, roll out each loaf, cover with cheese, and jalapenos and roll-up.
  3. Rise: Place into prepared pans, top with cheese, and jalapenos, and allow to rise about 30 minutes.
  4. Bake: Bake and allow to cool completely before serving.

This bread stands alone as a snack with butter or cream cheese, but it can also really pump up the flavor and presentation of a sandwich or jalapeno popper grilled cheese!

For spicy croutons, cut slices into cubes and toss in a large bowl with olive oil. Bake croutons at 300°F for about an hour! Toss some in soup or top onto a salad for the best croutons ever!

Top view of a loaf of Jalapeno Cheddar Bread sliced

Tips for Success

For perfect loaves of bread every time, the first part of making the dough is the most important step.

  • Use lukewarm water to help in activating the yeast when it’s added to the other ingredients.
  • Mixing, kneading, and resting will yield a consistent rise, even texture, and the add-ins will be evenly distributed throughout the loaf.

Follow these tips to ensure the loaves are fully cooked without overcooking and don’t crumble while slicing.

  • Test for doneness by tapping on the top of the loaf after it comes out of the oven. It should have a hollow sound.
  • Let the bread cool before removing it from the loaf pans gives it time to firm up before slicing.

Must-Try Bread Recipes

Did you enjoy this Jalapeno Cheddar Bread? Be sure to leave a rating and a comment below!

two loaves of Jalapeno Cheddar Bread

Jalapeno Cheddar Bread

Course Appetizer, Bread, Side Dish
Cuisine American
Prep Time 45 minutes
Cook Time 25 minutes
Rise Time 2 hours 30 minutes
Total Time 3 hours 40 minutes
Servings 2 loaves
Calories 2408
Author Holly Nilsson

Ingredients

  • 8 ounces sharp cheddar cheese grated & divided
  • 3 small to medium jalapenos stems removed sliced into 1/8" sliced rounds, divided

Dough Ingredients:

  • 4 cups all-purpose flour
  • 2 cups semolina flour
  • 3 teaspoon instant yeast
  • 3 teaspoons kosher salt
  • 4 tablespoons sugar
  • 4 tablespoons extra virgin olive oil
  • 2 cups lukewarm water

Instructions

  • Add the dough ingredients to a large mixing bowl or stand mixer bowl and stir with a sturdy wooden spoon until a shaggy but cohesive dough forms.
  • Knead by hand or with the dough hook on a stand mixer until the dough is smooth and elastic, about 10 minutes. Scrape the bowl clean with a dough scraper, form a tight round of dough, and return it to the bowl.
  • Cover with plastic wrap, and let rise in a warm, draft-free place until doubled in size, about 2 hours.
  • Spray two loaf pans with nonstick cooking spray and set them aside.
  • Divide the dough into two pieces. Working with one piece of dough at a time, pat into an oval, then use a rolling pin to roll it into a rectangle that is approximately 8 x 14 inches (20 x 36 cm).
  • Sprinkle one-third of the grated cheese and one-third of the jalapeño rounds over the rectangle.
  • Roll it up from a short side, keep the dough tight against itself, trying to avoid stretching it further. Pinch the seams, tuck the ends under, and place seam-side down on the prepared pan. Repeat with the second piece of dough.
  • Toss the remaining grated cheese and jalapeño slices together and distribute evenly over the tops of the two loaves
  • Cover with a damp tea towel and let rise in a warm, draft-free place until puffy, about 30 minutes.
  • While they rise, preheat the oven to 400°F. Bake the loaves for 25 to 30 minutes, or until deep golden brown and firm on top.
  • Let the bread rest in the pans for 3 minutes after removed from the oven before turning out onto a cooling rack.
  • Cool completely before slicing and serving!

Notes

Recipe published with permission.
Lindamood, Rebecca. Ready, Set, Dough! Beginner Breads for All Occasions: Page Street Publishing, 2019. Print.

Nutrition

Serving: 1loaf | Calories: 2408 | Carbohydrates: 348g | Protein: 86g | Fat: 73g | Saturated Fat: 29g | Cholesterol: 201mg | Sodium: 4241mg | Potassium: 945mg | Fiber: 19g | Sugar: 26g | Vitamin A: 1481IU | Vitamin C: 25mg | Calcium: 901mg | Iron: 21mg
Jalapeno Cheddar Bread sliced with text
Top view of sliced Jalapeno Cheddar Bread with writing
Sliced Jalapeno Cheddar Bread with writing
Top image - sliced Jalapeno Cheddar Bread. Bottom image - top view of sliced Jalapeno Cheddar Bread

Cheesy Potato Casserole (extra quick prep)

Cheesy Potato Casserole is a hearty, savory side dish; perfect for breakfast, brunch, lunch or dinner! 

This casserole is made extra quick with shredded hashbrowns so you can skip the peeling and chopping! Bake it all together until golden and bubbly!

baked over the top view of Cheesy Potato Casserole

Why I Love This Recipe

We love this recipe because it takes mere minutes to prepare and pop in the oven!

It uses simple ingredients and can be served for any meal of the day from breakfast to dinner.

It’s extra super cheesy and I never have leftovers if we bring it to a potluck!

This casserole is super versatile and you can switch it up by adding any kind of cooked meat and veggies including leftovers of almost anything in your fridge!

Cheesy Potato Casserole ingredients in bowls

Ingredients & Variations

This recipe uses simple ingredients and is so easy to make!

POTATOES This recipe uses shredded potatoes but any kind of frozen hashbrowns will work great.

CHEESE Sharp Cheddar is best in this dish, it really gives the casserole that strong cheesy flavor. Try Monterey Jack, mozzarella or Havarti to switch it up a bit!

Cheesy Potato Casserole ingredients in a casserole dish before mixing

SAUCE Condensed cheddar cheese soup is added but any ‘cream of’ soup you have on hand works! You can also make homemade condensed cream of mushroom to use in this recipe if you prefer!

Sour cream adds a bit of tang and creaminess, try plain Greek yogurt in place if it’s what you have on hand.

SEASONINGS Garlic powder and onion powder are my go to in this recipe. Add cajun seasoning or taco seasoning to kick it up a notch!

Optional Additions

This casserole is so versatile. Use any leftovers or extra ingredients you have on hand!

 MEAT Breakfast sausage, leftover ham, bacon, ground beef, or chicken.

VEGGIES Diced bell peppers, broccoli or cauliflower florets, yellow or green onion, leftover zucchini or diced tomatoes.

Cheesy Potato Casserole in a casserole dish before baked

How to Make Potato Casserole

This casserole is easy to prep and easy to bake. Just pop in the oven and bake until bubbly & golden brown!

  1. Mix main ingredients (per recipe below) in casserole dish.
  2. Combine cornflake crumbs with butter and sprinkle over casserole
  3. Bake until top is bubbly and golden brown!

Top with jalapenos, green chiles, salsa, ketchup or sour cream!

MAKE AHEAD: Prepare as directed leaving the topping in a separate container. Refrigerate up to 48 hours before baking. Sprinkle the topping on and bake as directed.

Cheesy Potato Casserole with a portion taken out

Easy Cheesy Casseroles

Did you love this Cheesy Potato Casserole? Be sure to leave a rating and a comment below! 

Cheesy Potato Casserole with a portion taken out

Cheesy Potato Casserole

This Cheesy Potato Casserole is the perfect side dish when serving a crowd!
Course Breakfast, Casserole, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6
Calories 413
Author Holly Nilsson

Ingredients

  • 32 ounces shredded potatoes defrosted if frozen
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2/3 cup sour cream
  • 10.5 ounces condensed cheddar cheese soup or cream of mushroom soup
  • 1 cup sharp cheddar cheese shredded
  • 1/4 cup butter melted
  • 1/4 cup milk

Topping

  • 2 tablespoons melted butter
  • 1 cup cornflakes

Instructions

  • Preheat oven to 350°F.
  • Combine all ingredients in a 9x13 pan and mix well.
  • Gently break up cornflake crumbs and toss with melted butter.
  • Sprinkle over casserole and bake uncovered for 35-40 minutes or bubbly and topping is golden.

Notes

Any kind of frozen hashbrowns will work great in this recipe.
If you don't have condensed cheddar cheese soup, any 'cream of' soup you have on hand works!
MAKE AHEAD: Prepare as directed leaving the topping in a separate container. Refrigerate up to 48 hours before baking. Sprinkle the topping on and bake as directed.

Nutrition

Calories: 413 | Carbohydrates: 37g | Protein: 10g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 66mg | Sodium: 570mg | Potassium: 732mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1003IU | Vitamin C: 14mg | Calcium: 209mg | Iron: 3mg
Cheesy Potato Casserole in a casserole dish and spoon in it with writing
cheesy potato casserole in a casserole dish being dished out on a plate beside it
cheesy potato casserole in a casserole dish with a banner with writing
cheesy potato casserole ingredients in a casserole dish with a title and closeup of casserole in a dish

Best Beer Cheese Soup (easy to make)

Rich, creamy, and totally irresistible! Beer cheese soup has a long history in brewpubs and restaurants worldwide and it’s really easy to make at home too!

This soup is decadent and delicious, even better served with crispy garlic cheese toasts! Use a great quality cheddar and any kind of beer from an Irish lager to a German (stout) or even a non-alcoholic beer!

beer cheese soup with a cheese toast and bacon on top

I am so excited to have partnered with Cabot Cheese to share this yummy beer cheese soup!

Why We Love This Soup

CHEESE! Hands down my favorite addition to any dish, this soup is rich and cheesy. Cabot Seriously Sharp Cheddar adds heaps of rich cheesy flavor.

This recipe is so beloved because it’s a cinch to make, uses fresh and flavorful ingredients, and only takes one skillet!

All the savory flavors of bacon, broth, and Cabot Cheddar Cheese come together for a satisfying soup that really delivers.

ingredients for making beer cheese soup on the counter

Ingredients/Variations

Cheese: This is one of the main flavors of this dish so it’s important to choose a high-quality cheese with lots of bold cheesy flavor.

Cabot Seriously Sharp adds great flavor in this recipe. Cabot is a cooperative owned by over 800 farm families in New York and New England and produces cheeses that are rich, creamy, and packed with the flavor. They’re also naturally lactose-free, naturally aged, and naturally gluten-free!

Change the cheeses to change the flavor of the soup:

Beer:  Much like a beer cheese dip, anything goes in this recipe. A darker beer will have a stronger flavor and add a bit more bitterness to the soup while of course, a lighter beer means a lighter flavor. Non-alcoholic beer works in this recipe too.

Broth & Cream: Chicken broth and heavy cream provide the best creamy and rich base for this easy cheesy soup!

For a lighter version of this soup, try substituting heavy cream with light cream or milk. This will change the texture and thickness of the soup but is still delicious! You can also replace the chicken broth with a vegetable broth.

Cheese Toast: It is the perfect addition to this beer cheese soup but you can always replace it homemade croutons or a slice of sourdough baguette! The sourdough is a bright flavor that complements the depth of beer cheese soup perfectly!

steps for making beer cheese soup in a white pot

How to Make Beer Cheese Soup

Beer Cheese Soup is so easy to prepare!

  1. Cook bacon and then cook veggies in the leftover bacon drippings until tender.
  2. Stir in flour (per recipe below).
  3. Slowly whisk in the beer and broth into the soup base while bringing to a simmer.
  4. Add remaining ingredients (except cheese) and cook until bubbly. Remove from heat.
  5. Mix in cheese stirring until the soup is smooth.

Ladle soup into bowls (or bread bowls!), garnish with bacon crumbles, extra shredded cheese, and serve with cheesy toast.

adding shredded cheese to beer cheese soup and serving with a ladle

How to Make Cheese Toast

This easy cheesy toast is perfect for soaking up all of those amazing soup flavors!

  1. Butter baguette slices with garlic butter.
  2. Top with cheese and broil until bubbly & browned!

Prep the cheese toast in advance and pop in the oven just as the beer cheese soup is finishing to serve both while hot and bubbly!

a tray of cheese toast after broiling

Tips for Success

This soup is easy and versatile, it’s practically fool-proof! But to help you succeed every time here are some helpful tips and tricks!

  • Allow the flour to cook a full minute before adding liquids, this removes any starchy flavor.
  • Add the beer a bit at a time mixing after each addition. The mixture will seem thick and pasty at first but will smooth out.
  • Cook over medium heat, high heat can cause the dairy (cream) to scorch.
  • When adding cheese to a sauce or soup, remove the mixture from the heat before stirring in the cheese. If the soup is too hot, it can cause the cheese to separate.

two bowls of beer cheese soup with a block of cheddar cheese

Creamy Cheesy Soups

Did you love this Beer Cheese Soup? Be sure to leave a rating and a comment below!

beer cheese soup with a cheese toast and bacon on top

Beer Cheese Soup

This easy beer cheese soup is the perfect starter or main course!
Course Bread, Main Course, Soup
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 servings
Calories 690
Author Holly Nilsson

Ingredients

  • 4 slices thick-cut bacon
  • 2 tablespoons butter
  • 1 small onion diced
  • 1 stalk celery finely chopped
  • 1 carrot finely chopped
  • 1 clove garlic minced
  • 1/4 cup flour
  • 1 teaspoon dry mustard
  • 12 ounces beer
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme leaves
  • 6 ounces sharp cheddar cheese shredded, divided

Broiled Cheese Toasts

  • 12 slices baguette 1/2" thick
  • 2 tablespoons garlic butter
  • 2 ounces sharp cheddar cheese shredded

Instructions

  • Spread garlic butter over 12 baguette slices. Top with cheese and place on a baking sheet.
  • Broil cheese toasts 6" from the heat until golden and bubbly, about 2-3 minutes. Remove from the oven and set aside.
  • Cook bacon in a large saucepan over medium heat until crisp. Reserve drippings and remove bacon to a paper towel lined plate.
  • Add butter to reserved bacon drippings. Add onion, celery, carrot, and garlic and cook over medium heat until tender, about 5-6 minutes. Stir in flour and dry mustard. Cook 1 minute.
  • Slowly add beer a little bit at a time whisking after each addition. The mixture will be very thick at first. Add chicken broth and cream a little bit at a time whisking until smooth after each addition. Add Worcestershire sauce, bay leaf, smoked paprika, and fresh thyme leaves.
  • Bring to a boil over medium heat while whisking. Reduce heat and simmer 5 minutes or until thick and bubbly. Remove from the heat.
  • Set 1/4 cup cheese aside for topping, stir remaining cheese into the soup until melted.
  • Ladle the soup into bowls, top with reserved cheese and crumbled bacon. Serve with cheese toasts.

Notes

  • Allow the flour to cook a full minute before adding liquids, this removes any starchy flavor.
  • Add the beer a bit at a time mixing after each addition. The mixture will seem thick and pasty at first but will smooth out.
  • Cook over medium heat, high heat can cause the dairy (cream) to scorch.
  • When adding cheese remove the mixture from the heat before stirring in the cheese. If the soup is too hot, it can cause the cheese to separate.
Nutritional information is for 1 cup of soup and two slices of cheese toast.

Nutrition

Calories: 690 | Carbohydrates: 43g | Protein: 20g | Fat: 47g | Saturated Fat: 26g | Cholesterol: 130mg | Sodium: 1054mg | Potassium: 321mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2973IU | Vitamin C: 5mg | Calcium: 365mg | Iron: 3mg
A bowl of beer cheese soup with writing
Beer cheese soup with a slice of cheese toast and writing
Beer cheese soup with writing
a bowl of beer cheese soup with cheese toast and writing
Top image - beer cheese soup. Bottom image - beer cheese soup ingredients

Easy and Delicious Frittata Recipe

Baked frittata is an easy and delicious egg dish to serve for breakfast (or dinner) any day of the week!

Eggs and potatoes with all of your favorite toppings (bring on the bacon and cheese!) are baked until puffy and golden. Serve with a fruit salad or tossed salad.

A frittata being served.

What is a Frittata?

Frittatas are an easy egg dish that can be made on the stovetop or oven-baked. Like other Italian foods, frittatas are rich and flavorful.

Potatoes are lightly browned with veggies and topped with eggs and cheese. The whole pan is then baked until golden, sliced and served!

This fail-proof recipe is super easy and it’s versatile (and can make perfect use of almost any kind of leftovers). Make it with egg whites, vegetable, spinach, asparagus, mushroom— or go for a meaty version with sausage, bacon, ham!

And the best thing about it is that it all comes together in just one skillet!

Frittata vs. Quiche

Frittatas are an egg dish similar to a quiche but without a crust. While quiche is delicious with its flaky pie crust a frittata is somewhat easier and every bit as tasty!

No fussing with crust, just mix in potatoes or hash browns and bake in the oven until fluffy and the cheese is bubbly.

Frittata ingredients on a pan

Ingredients & Variations

Be sure to season the egg mixture with salt and pepper. This recipe is versatile, toss in your favorite seasonings and herbs. There are endless possibilities for meat, veggie and cheese combinations.

POTATOES

PROTEIN

  • Eggs can be whole or substituted with egg whites for a lower calorie version.
  • Cook the bacon crisp (in the oven), or substitute with ham or sausage!
  • For cheese go ahead and use what’s on hand! Or get fancy and mix in goat cheese, gruyere, or gouda.

VEGGIES

  • Leftover mushrooms, broccoli, leftover roasted veggies are all amazing in any frittata or omelet. Bell peppers, onions, zucchini are all great.
  • Cherry tomatoes, grape tomatoes or even sun-dried tomatoes add a fresh boost of flavor.

A frying pan full of frittata ingredients

How to Make a Frittata

Easy and perfect every time!

  1. Saute veggies and cooked potatoes (or hash browns). Add bacon (or ham/sausage) and green onions.
  2. Whisk eggs with seasonings and cream. Pour over the veggie mixture.
  3. Cover with cheese and fresh herbs, and bake until eggs are set.

Serve it with mimosas and an arugula salad, fruit salad or even a bowl of citrus fruit for a touch of elegance the whole family will enjoy!

Egg mixture being poured into a pan full of frittata ingredients

Tips for Success

  • Ensure veggies and meats are pre-cooked.
  • No cooked potatoes on hand? Use premade hashbrowns or shred raw potatoes and fry in oil for about 5-8 minutes, before adding other veggies.
  • Watch cooking times carefully. When it comes to a frittata, light and just set is best.
  • If you need to firm up the top of the eggs, broil for a couple of minutes before serving (be sure not to overcook).
  • Frittata reheats well and makes great sandwiches on toast!

Eggs for Breakfast

Did you love this Frittata? Be sure to leave a rating and a comment below!

A baked frittata

How to Make a Frittata

This easy recipe makes the best gourmet breakfast ever!
Course Breakfast
Cuisine American
Servings 6 servings
Calories 405
Author Holly Nilsson

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 cups cooked potatoes or hash browns
  • 1 cup mixed vegetables peppers, mushrooms
  • 8 slices bacon chopped, or 1/2 cup diced ham
  • 2 green onions sliced
  • 1/4 teaspoon seasoned salt or to taste
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon black pepper
  • 8 eggs
  • 1/4 cup light cream
  • 1/2 cup cheddar cheese shredded
  • 1 tablespoon fresh parsley or basil

Instructions

  • Preheat oven to 400°F.
  • Add olive oil to an 8" skillet and cook vegetables until tender-crisp, about 3-4 minutes. Stir in potatoes/hashbrowns and cook an additional 5 minutes.
  • In a medium bowl, combine eggs, light cream, dry mustard and seasonings.
  • Add bacon and green onion. Pour egg mixture over top and sprinkle with cheese and fresh herbs.
  • Bake 14-16 minutes or until eggs are set. Broil 1-2 minutes.
  • Remove from the oven and cool 5 minutes before cutting. Serve warm.

Notes

  • Ensure veggies and meats are pre-cooked.
  • No cooked potatoes on hand? Use premade hashbrowns or shred raw potatoes and fry in oil for about 5-8 minutes, before adding other veggies.
  • Watch cooking times carefully. When it comes to a frittata, light and just set is best.
  • If you need to firm up the top of the eggs, broil for a couple of minutes before serving (be sure not to overcook).
  • Frittata reheats well and makes great sandwiches on toast!

Nutrition

Calories: 405 | Carbohydrates: 19g | Protein: 16g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 253mg | Sodium: 583mg | Potassium: 448mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2109IU | Vitamin C: 10mg | Calcium: 120mg | Iron: 2mg
Frittata being served with writing
A baked frittata with writing
Top image - frittata being served. Bottom image - frittata ingredients in a pan with writing
A homemade frittata being served with writing

Homemade Breakfast Sandwiches {Ready in 20 mins!}

There is nothing quite like a hot breakfast sandwich with melty cheese and a perfectly jammy egg to start the day.

No need to leave the house, they’re so easy to make homemade (and in just minutes)!

These can be made ahead or on the spot for a quick grab-and-go breakfast. Keep a few in the freezer and let everyone help themselves!

Stack of Classic Breakfast Sandwiches

Perfect Grab-and-Go Breakfast

Breakfast sandwiches are quick and easy to prepare, ready in under 20 mins!

Made with classic breakfast ingredients like eggs, bacon, and cheese these English muffin sandwiches are irresistible! Topped with a homemade sandwich sauce, they are a family favorite.

The Canadian bacon and English muffins are all cooked at once in the oven for an easy way to feed a crowd.

They are also make-ahead friendly and freeze perfectly, making them the perfect grab-and-go breakfast. Just pop in the microwave and you’ll have a hot and ready breakfast as you head out the door!

Ham and english muffins for making a breakfast sandwich

Ingredients & Variations

EGGS No classic breakfast sandwich is complete without an egg. Cook them till the yolks are just set, fully cooked through, or scramble them, whatever your preference!

BACON We love topping our sandwiches with Canadian bacon, leftover ham, or oven bacon!

Fried eggs in a pan with ingredients for breakfast sandwiches

CHEESE Anything and everything goes. Cheddar cheese, mozzarella, or Havarti are all great options! For a little extra spice try topping it with Monterey Jack or pepper jack.

SAUCE The homemade sauce in this recipe is the perfect complement to a classic breakfast sandwich. You can keep it simple and serve salsa, a homemade hollandaise sauce, or a cheese sauce for a fun change!

ENGLISH MUFFINS These muffins are light and fluffy, a great balance to the hearty fillings inside! Out of English muffins? Try serving on a dinner roll, sliced bread, or homemade biscuits.

Breakfast sandwiches don’t have to be exactly like the drive-through variety. Add mashed avocado for a great twist on Avocado Toast. Top them with your favorite veggies, like sauteed bell peppers, onions, or spinach. Have fun and get creative!

Fried eggs on english muffins with ham and cheese making breakfast sandwiches

How to Make a Breakfast Sandwich

The best way to make breakfast sandwiches is assembly-line style so they all come together at the same time. This is great for making extras for the freezer!

  1. Toast English muffins and heat ham all on one pan in the oven.
  2. While English muffins are heating cook eggs on the stove.
  3. Top warm English muffins & ham with eggs and serve!

So easy!

A plate of classic breakfast sandwiches with ham and eggs

How to Freeze

Breakfast sandwiches are easy to freeze after they are already made. They can be frozen just as they are for an easy reheat!

To Freeze Wrap each sandwich in plastic wrap, label with a date and place wrapped sandwiches in a large freezer bag.

Write the date on the outside and pop them in the freezer!

To Cook From Frozen Remove from plastic wrap, wrap in paper towel. Microwave at 30% power for 30 seconds. Heat at full power for an additional 55-65 seconds or until heated through.

Or just place frozen in a lunchbox or backpack. By lunchtime, they’ll be thawed out and ready to heat!

Delicious Breakfast Dishes

Did you enjoy these Classic Breakfast Sandwiches? Be sure to leave a rating and a comment below!

Stack of Classic Breakfast Sandwiches

Classic Breakfast Sandwich

Make-ahead and freezer friendly for the perfect grab-and-go breakfast!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 4 sandwiches
Calories 395
Author Holly Nilsson

Ingredients

  • 2 teaspoons butter
  • 4 large eggs
  • salt & pepper to taste
  • 2 tablespoons water
  • 4 slices cheddar cheese
  • 4 slices Canadian bacon or 4 slices ham
  • 4 English muffins split

Sandwich Sauce

  • 1/3 cup mayonnaise
  • 1 tablespoon ketchup
  • dash of hot sauce

Instructions

  • Mix sandwich sauce ingredients and set aside.
  • Place muffins on a baking sheet, split side up and place under the broiler 2-3 minutes or until lightly crisped. Remove from the oven and spread each with sandwich sauce. Top 4 halves with Canadian bacon or ham and top 4 with cheese.
  • Heat butter in a small non-stick skillet over medium heat.
  • Crack eggs into the skillet and season with salt & pepper. Allow to cook about 1 minute to set the edges. Add 2 tablespoons water and cover with a lid. Cook 3-5 minutes or just until the yolks begin to set.
  • While eggs are cooking, place English muffins back under the broiler to melt the cheese and heat the bacon.
  • Add egg to each sandwich and serve!

Notes

Eggs can be scrambled if preferred.
To Freeze Wrap each sandwich in plastic wrap, label with a date and place wrapped sandwiches in a large freezer bag.
Write the date on the outside and pop them in the freezer!
To Cook From Frozen Remove from plastic wrap, wrap in paper towel. Microwave at 30% power for 30 seconds. Heat at full power for an additional 45-60 seconds or until heated through.
Optional additions
  • Avocado slices
  • Tomato Slices
  • Arugula or fresh spinach

Nutrition

Serving: 1sandwich | Calories: 395 | Carbohydrates: 28g | Protein: 16g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 192mg | Sodium: 762mg | Potassium: 245mg | Fiber: 2g | Sugar: 1g | Vitamin A: 319IU | Calcium: 61mg | Iron: 1mg
Classic Breakfast Sandwiches with writing
Classic Breakfast Sandwiches and ingredients with a title
Classic Breakfast Sandwiches with title

Baked Chicken Roll Ups {Delicious Appetizer!)

Chicken Roll Ups close up on a white plate with sauce

Chicken Roll-Ups are a super yummy meal that my whole family absolutely loves. 

Tender shredded cooked chicken and broccoli are rolled in flaky crescent rolls and baked in a creamy sauce. So easy, so cheesy and a cinch to pull together with simple ingredients.

Chicken Roll Ups baked in a casserole dish close up

Easy Dinner in Minutes

Crescent rolls filled with chicken and cheese, in a creamy sauce is absolutely delicious!

The sauce is perfectly creamy and can make an ordinary day, extraordinary! This baked goodness is the perfect comfort food for any occasion!

The best part is that you can use any ingredients you have on hand to fill these roll ups.

Chicken Roll Ups uncooked in a casserole dish with sauce

Ingredients & Variations

CHICKEN While this recipe calls for chicken, it would taste just as good with roast beef, ham or even leftover turkey. So get creative and add your favorites!

SAUCE If you don’t happen to have cream of chicken soup on hand, substitute any other creamed soup like mushroom or cream of broccoli. Or whip up an easy cheese sauce with garlic powder and seasonings. If all else fails, a jar of Alfredo will do just fine!

BROCCOLI Instead of steaming broccoli, use leftover roasted broccoli or asparagus! Add mushrooms or even leftover roasted veggies.

Chicken Roll Ups in a casserole dish and sauce uncooked

How to Make Chicken Roll Ups

You’re just 3 simple steps away from making this easy recipe:

  1. Make the sauce (as per recipe below).
  2.  Fill crescents with chicken and cheese and roll.
  3. Place in a pan over sauce, sprinkle with cheese and bake

Let the dish sit for a few minutes to allow the sauce to set and bon appétit!

Chicken Roll Ups close up on a white plate with sauce

Tips for Success

For crispy crescent perfection, bake until golden brown. It’s important not to under-cook these.

Make sure to use precooked meats for this recipe. Raw meat will not have enough time in the oven to cook thoroughly.

Last but not least, sharp cheddar adds extra flavor, but feel free to use your favorite if sharp cheese is not on the menu. Finally, try sprinkling with something colorful to garnish:

  • Extra cheese on top!
  • Chopped or dried herbs, or green onions
  • A sprinkle of smoked paprika or dried chilies
  • Even chopped jalapenos for some extra spice on top can make this dish look appealing and super appetizing!

Leftovers?

Chicken roll-ups will last in the fridge for up to 3 days. They taste pretty darn good cold, but to reheat, just simply microwave or place in the toaster oven for a few minutes and they are good as new! A few drops of hot sauce for that added spice will do the trick!

More Yummy Roll Recipes

Did you make these Chicken Roll-Ups? Be sure to leave a rating and a comment below!

Chicken Roll Ups close up on a white plate with sauce
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Chicken Roll Ups

These Alfredo style chicken roll ups are easy to make that can be enjoyed by the whole family
Course Appetizer, Bread, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Rising Time 20 minutes
Total Time 55 minutes
Servings 8 rolls
Calories 193
Author Holly Nilsson

Ingredients

  • 10.5 ounces cream of chicken soup
  • 1/2 cup broth
  • 1/2 cup milk
  • 1 tablespoon flour
  • 1/2 teaspoon garlic powder
  • 1 can crescent rolls
  • 1 1/2 cups sharp cheddar cheese divided
  • 1 1/2 cups cooked chicken shredded
  • 2 cups broccoli or asparagus, steamed

Instructions

  • Preheat oven to 375°F.
  • Combine soup, milk, broth, flour, garlic powder and salt & pepper to taste. Pour the soup mixture in the bottom of a 9x13 pan.
  • Separate crescent roll triangles.
  • Divide 1 1/2 cups of the cheddar cheese and all of the chicken and broccoli over the crescent rolls.
  • Roll each crescent roll and place in the prepared pan.
  • Bake 25 minutes. Top with remaining cheese and bake an additional 5-10 minutes.
  • Rest 5 minutes before serving.

Notes

  • Delicious Veggie Substitutions: Try spinach, cauliflower, roasted red peppers, tomatoes, or even asparagus! 
  • Make sure to use pre-cooked meat as raw meat will not have enough time to cook fully in this recipe! 
  • For the perfect crispy exterior, do not undercook these! 

Nutrition

Serving: 1roll | Calories: 193 | Carbohydrates: 8g | Protein: 16g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 48mg | Sodium: 513mg | Potassium: 200mg | Fiber: 1g | Sugar: 2g | Vitamin A: 482IU | Vitamin C: 20mg | Calcium: 191mg | Iron: 1mg
Chicken Roll Up on a plate with writing
Chicken Roll Ups in a casserole dish and spoon with writing
Chicken Roll Ups in a casserole dish view from over the top with title
Chicken Roll Ups before baking in a casserole dish and a close up of a finished chicken roll up with writing

Stuffed Pepper Casserole {A Fun Twist on Taco Night!}

Taco Stuffed Pepper Casserole baked in a casserole dish with melted cheese

Quick & easy to make, Stuffed Pepper Casserole is a dish the whole family will love! 

Cheesy and meaty with a zesty flavor from homemade taco seasoning, this casserole has just the right balance of ground beef, peppers, rice, and cheese!

Stuffed Pepper Casserole in a casserole dish with melted cheese

Why We Love This Recipe

Stuffed Peppers are a go-to for us and this great variation has a yummy tex-mex flavor!

This casserole is quick and easy to put together. Prep only takes minutes, and using instant rice means it cooks fast!

Extra ingredients (and veggies) can be added to stretch this dish even further. Corn, black beans or pinto beans, or zucchini (or even extra peppers) are all good choices.

Ingredients for stuffed pepper casserole in a pan.

Ingredients/Variations

Stuffed Pepper Casserole only uses a handful of ingredients!

MEAT This recipe uses ground beef with Homemade Taco Seasoning. Ground chicken, ground turkey or shredded rotisserie chicken would taste great too!

VEGGIES Fresh bell pepper, onion, and tomatoes are loaded into this casserole. Feel free to add corn, jalapenos or some beans to stretch this dish even further!

RICE Instant rice is the perfect addition to this casserole! Out of instant rice? To use long-grain white rice, cook the rice in broth on the stove according to package directions or use leftover rice. If using cooked rice, do not add broth to the casserole.

CHEESE This casserole is topped with cheddar cheese, but any cheese will taste great. Use Tex-Mex or Monterey Jack for an extra kick!

VARIATIONS Want more spice? Add some chili powder or try swapping the tomato paste for homemade enchilada sauce!

ingredients for Stuffed Pepper casserole in a dish

How To Make Stuffed Pepper Casserole

This recipe is every bit as easy as the typical undone stuffed pepper casserole.

  1. Brown beef and combine all ingredients except cheese in a casserole dish.
  2. Cover and bake until bubbly (per recipe below).
  3. Top with cheese and broil!

Serve with a Mexican corn salad or black bean and corn salad.

Delicious Toppings

Once baked, set out an assortment of toppings for a fun taco casserole bar!

    • Sauces: Salsa or Pico de Gallo, sour cream, and guacamole
    • Veggies: Cilantro, green onions, and diced tomatoes
    • Chips: Crumbled corn chips or tortillas

Stuffed Pepper Casserole on a plate garnished with sour cream

Tips for Perfect Stuffed Pepper Casserole

  • Want a little more sweetness and color? Balance the green pepper with red, yellow and orange!
  • The instant rice called for in this recipe is also known as Minute Rice.
  • Tomato sauce can be substituted for crushed tomatoes or even salsa if needed.
  • Leftovers can be stored in an airtight container in the fridge for up to 4 days or freezer for up to 4 months!
  • Reheat in a 350°F oven with a foil cover until heated through, or in the microwave on a covered plate. If reheating from frozen, thaw overnight in the fridge first.

Two plates of stuffed pepper casserole, both garnished with sour cream and tomatoes.

More Bell Pepper Favorites

Did you love this Stuffed Pepper Casserole? Be sure to leave a rating and a comment below! 

Taco Stuffed Pepper Casserole in a dish with tomatoes and sour cream on top
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Taco Stuffed Pepper Casserole

A Mexican-inspired casserole that is sure to be the family's new favorite!
Course Casserole, Main Course
Cuisine American, Mexican
Prep Time 15 minutes
Cook Time 45 minutes
Rest Time 5 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 351
Author Holly Nilsson

Ingredients

  • 1 pound ground beef
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 package taco seasoning
  • 1/3 cup water
  • 3 bell peppers any color, diced
  • 14 ounce diced tomato with juice
  • 8 ounce tomato sauce
  • 2 cups instant rice (Minute Rice)
  • 1 2/3 cups beef broth
  • 1 cup cheddar cheese

Instructions

  • Preheat oven to 375°F.
  • Brown ground beef, onion, and garlic over medium heat until no pink remains. Drain any fat.
  • Add taco seasoning, water, and peppers. Stir to combine and simmer until most of the water has evaporated, about 3-5 minutes.
  • Combine all remaining ingredients except cheese in a 9x13 pan. Cover and bake 30-35 minutes or until rice is tender.
  • Uncover, top with cheese and broil 1-2 minutes or until cheese is melted. Rest 5 minutes before serving.

Notes

Top with cilantro, green onions, sour cream or tomatoes.
To use long-grain white rice, cook the rice in broth on the stove according to package directions or use leftover rice. If using cooked rice, do not add broth to the casserole.
To make it spicy, add 1 finely diced jalapeno to the pepper mixture.

Nutrition

Calories: 351 | Carbohydrates: 37g | Protein: 26g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 67mg | Sodium: 1059mg | Potassium: 823mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2840IU | Vitamin C: 89mg | Calcium: 185mg | Iron: 5mg
Taco Stuffed Pepper Casserole on a white plate with casserole dish behing and title
Taco Stuffed Pepper Casserole close up in casserole dish with title
Taco Stuffed Pepper Casserole on a plate with another plate and casserole dish behind it and writing
Taco Stuffed Pepper Casserole overview in a casserole dish and plated overview with title

Baked Taco Ring: Great Party Appetizer

This Taco Ring recipe is a colorfully fun addition to a Tex-Mex dinner or for a potluck. Using crescent dough, seasoned beef, and cheddar cheese this taco ring is so easy to put together!

A prepared taco ring with taco toppings in the middle.

This post is sponsored by Mirum, all opinions expressed are my own.

Basketball tournament time is filled with appetizers, snacks and all of my favorite dips! This baked taco ring is always a hit during tournament time with seasoned beef and cheese baked inside a crusty crescent roll shell. It is so easy to prep and pop in the oven while you enjoy the game! It’s great to prep ahead and transports well to parties as well!

In amongst the snacks, I do find myself with occasional heartburn. Omeprazole Orally Disintegrating Tablets  (also referred to as ODT) is a proactive way to help frequent heartburn sufferers keep heartburn at bay.

Always talk to your doctor or a licensed professional before taking a new medication.

If you suffer from heartburn two or more days per week, ODT can provide affordable relief. I love that I can grab it at Walmart (or other retailers) while grocery shopping (check where you can find Omeprazole ODT near you here).

It’s very convenient and I love having tablets that can easily dissolve on the tongue. I don’t need water so I can take them discreetly any time (and any place). These strawberry flavored tablets dissolve quickly and easily since they’re small (same size as shown on the box). While Omeprazole ODT doesn’t provide immediate relief, it can come in as little as 24 hours (but it can take up to 1-4 days for full effect).

Use Omeprazole ODT as directed for 14 days to treat frequent heartburn. Do not take it for more than 14 days or more frequently than every 4 months unless directed by a doctor.

Omeprazole ODT with baked taco ring ingredients.

Tips for Working with Crescent Dough

Working with crescent dough is not difficult, but there are a few tricks to make it easier.

  • Ensure the dough is cold before you begin. Warm dough is sticky and can tear easily. Separate it carefully from the other pieces at the perforated sections.
  • Gently pull the pieces so they are uniformly shaped before creating the ring portion.
  • Make sure your pan is large enough and use parchment paper to keep the taco ring from sticking.

Two image showing the steps to fold the crescent dough over the taco filling.

How to Make a Taco Ring

  1. Prep ground beef as you would for tacos with taco seasoning (per recipe below). Then toss with 1/2 cup of shredded cheese.
  2. Prepare the crescent rolls in a circular fashion with the tips on the bottom edges touching each other. You’ll want about a 4″ circle in the middle.
  3. Place a scoop of the meat/cheese mixture in the center of each roll and then fold the top of the triangle over the bottom of the triangle and tuck that point under.
  4. Bake until the tops are lightly browned.

Cool and then serve with your favorite toppings. We love an assortment of classic taco toppings like Pico de Gallo, shredded lettuce, or guacamole.

A serving of taco ring on a plate.

What To Do With Leftover Taco Ring

This recipe makes really yummy leftovers, especially on top of a bed of lettuce, taco salad-style.

To Store: Put leftover pieces in airtight containers with some add-ons (listed above) and then seal tightly. Keep refrigerated until you are ready to eat.

To Refresh: Enjoy it cold like a taco salad or heat it up in the microwave. Add a dash or two of hot sauce to refresh the flavors!

Omeprazole ODT with a baked taco ring.

Great Taco Inspired Appetizers

Print

Taco Crescent Ring

Using crescent dough, seasoned beef, and cheddar cheese this taco ring is so easy to put together!
Course Appetizer
Cuisine American
Keyword taco ring
Prep Time 15 minutes
Cook Time 25 minutes
Cool 5 minutes
Total Time 45 minutes
Servings 15 servings
Calories 126
Author Holly Nilsson

Ingredients

  • 1 lb lean ground beef
  • 1/2 onion finely diced
  • 1 package taco seasoning
  • 1/2 cup water
  • 1 1/2 cups cheddar cheese shredded
  • 2 cans refrigerated crescent rolls

Toppings

  • lettuce tomatoes, sour cream, jalapenos

Instructions

  • Heat oven to 375°F.
  • Cook beef and onion in over medium heat until no pink remains. Drain any fat. Add taco seasoning mix and 1/2 cup water. Simmer 4-5 minutes or until thickened. Cool slightly and toss with 1 cup cheese.
  • Unroll the crescent rolls. Arrange on a parchment lined pan so the short end in inside and the tips point out in a circle. (it should have a 4" center and will look like a sunshine shape.
  • Top the center of the rolls with taco meat and top with remaining cheese.
  • Fold each dough triangle up over the filling and tuck the tip under the bottom of the circle.
  • Bake 20 to 25 minutes or until lightly browned. Cool 5 minutes and slice. Serve with toppings.

Nutrition

Calories: 126 | Carbohydrates: 2g | Protein: 9g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 32mg | Sodium: 147mg | Potassium: 106mg | Fiber: 1g | Sugar: 1g | Vitamin A: 144IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 1mg
Top image - prepared taco ring with guacamole in the center. Bottom image - crescent rolls being wrapped around beef mixture.
Prepared taco ring with guacamole in the center.
Prepared taco ring with guacamole in the center.