The Best Tomato Pie

Alabama Tomato Pie slice on white plate with pie dish behind it.

Filled with creamy mayonnaise and cheddar cheese mixture layered in between thick sliced of summer tomatoes makes this The Best Tomato Pie. There’s no better way to close out summer than making this delicious southern recipe.

Tomato season is underway and creating a dinner that is fresh with tomatoes is at the top of the list. Try this sausage tomato gnocchi, creamy tomato basil chicken or creamy tomato Italian parmesan chicken for more tomato recipes.

Alabama Tomato Pie slice on white plate with pie dish behind it.

The Best Tomato Pie

Growing up in Alabama, Tomato Pie was a summer staple and one we enjoyed often. It’s Aimee here from the site Aimee Mars and southern recipes are my specialty. The basic ingredients in this simple and delicious recipe are mainly the same for all, but there are several different ways to prepare it. One this is for certain though, every end of summer should include this delicious recipe.

Ingredients in Tomato Pie

This savory pie is made of just a few basic ingredients, most of which you probably have on hand. The key is choosing super firm tomatoes, whether they come from your own garden, farmers market, or your local grocery store. Use your fingertips to gently squeeze the tomatoes to test their firmness.

  • 9-inch pie shell: you can use a store-bought pie shell if you’re looking to make this recipe quickly or you can make a delicious one of your own like this buttermilk pie crust.
  • 6 Tomatoes, large and very ripe: the firmer the tomatoes the better. If the tomatoes are too soft they’ll have way too much moisture, which will make your pie soggy.
  • Salt: this is just a basic salt for coating the tomatoes before adding them to the recipe, it helps to drain any additional water.
  • Fresh Basil: basil and tomato were meant to go together and putting this fresh ingredient in tomato pie are no different. I highly recommend using fresh basil if you can find it.
  • Freshly Shredded Cheddar Cheese: you can use already shredded cheddar cheese for this recipe, but shredded your own makes it slightly softer and so it melts perfectly together into the pie.
  • Mayonnaise: this key ingredient slightly holds this pie together and adds some delicious flavor.
  • Seasoning: salt, pepper, and garlic powder and the main spices for this recipe, however, you can easily add in some more such as paprika and chili powder if you like a spicier version.

Tomato pie in a white pie dish with fresh basil on top

How to Make Tomato Pie

  1. Prepare the Tomatoes: slice the tomatoes about 1/4-inch in thickness and lay them flat in a single layer on a paper towel-lined baking sheet. Cover the tomatoes in salt and then a top layer of paper towels and let sit for 10 minutes.
  2. Mix the Base: In a large bowl combine the shredded cheese, mayonnaise, fresh basil, and seasoning until fully combined.
  3. Arrange: place your desired pie shell into a pie dish and begin to arrange the pie by layering a single layer of tomatoes on the bottom. Then spread half of the cheese mixture on top of the tomatoes. Place another layer of tomatoes, overlapping some, on top, and repeat with the remaining cheese mixture. Finish layering the pie with some tomatoes on top. Firmly press the tomatoes in so the mixture comes together. Sprinkle some additional basil on top if desired.
  4. Bake: Place the pie in a pre-heated oven at 350º F and bake for 35 to 45 minutes, until the cheese becomes bubbly.

Which Tomatoes are Best for Tomato Pie?

The standard beefsteak or plum tomatoes work best for tomato pie because they’re not as juicy as tomatoes such as heirloom. Make sure to choose tomatoes that are firm to touch and not soft. If you really want to use heirloom tomatoes then you absolutely can, just also make sure they’re super firm. If you choose tomatoes that are too soft it will be hard to remove the water content and your pie will turn out soggy.

Can I use a Store-Bought Pie Crust?

Yes! If you’re short on time or just don’t want to hassle with making a crust then a store-bought crust will work just as well. There is one trick I always like to use though, and that’s to double up the crust. Purchase a dough that comes with two shells and layer one right on top of the other in your pie dish. This makes for an extra thick crust.

Slice of tomato pie on a white dish

What to Serve with Tomato Pie:

This pie is surprisingly filling, and since it’s a summer recipe it pairs perfectly with the most traditional side dishes. Some of my favorites are listed below.

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The Best Tomato Pie

Filled with creamy mayonnaise and cheddar cheese mixture layered in between thick sliced of summer tomatoes makes this The Best Tomato Pie. There's no better way to close out summer than making this delicious southern recipe.
Course Dinner
Cuisine American, Southern
Keyword tomato pie
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 10 Servings
Calories 279kcal
Author Aimee Mars

Ingredients

  • 1 9-inch Pie Shell
  • 6 large Tomatoes very ripe
  • 1 tablespoon Salt
  • 8 ounces Shredded Cheddar Cheese
  • 1/2 cup Mayonnaise
  • 1/4 cup Fresh Basil chopped
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Ground Black Pepper

Instructions

  • Preheat the oven to 350ºF and if making prepare the pie dough.

Prepare the Tomatoes:

  • Slice the tomatoes to about 1/4-inch in thickness and arrange them in a single layer on a paper towel-lined baking sheet. Coat the tomatoes in salt and cover again with another layer of paper towels. Let sit for 10 minutes.

Make the Filling:

  • In a medium bowl combine the shredded cheese, mayonnaise, fresh basil, and spices together until mixed well. Set aside.

Arrange the Pie:

  • Place the 9-inch pie shell into your pie dish and arrange a single layer of sliced tomatoes on the bottom. Cover the tomatoes with half of the cheese mixture and repeat this step.
  • Layer the last of the tomato slices on top, overlapping is okay, and firmly press them into the pie. This helps the ingredients come together.

Bake:

  • Place the pie into the oven and bake for 35 to 45 minutes, until the cheese begins to bubble and the crust turns a golden brown.

Nutrition

Serving: 1slice | Calories: 279kcal | Carbohydrates: 14g | Protein: 8g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 29mg | Sodium: 1055mg | Potassium: 300mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1176IU | Vitamin C: 15mg | Calcium: 179mg | Iron: 1mg

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

Loaded Baked Potato (Freezer Friendly)

Loaded baked potatoes are stuffed with cheesy, creamy goodness for the ultimate comfort food.

These beauties can be made in large batches ahead of time and frozen meaning you can just pop them in the oven while your steaks are on the grill!

Loaded Baked Potatoes on a baking sheet after baking

Ingredients & Optional Add-Ins

POTATOES
Choose a high-starch potato like a russet (or baking potato). Russets have a thick skin that holds up well to baking and filling. The starchy flesh makes perfect mashed potatoes.

If you use other types of potatoes, leave a bit of a thicker skin so they hold their shape while being filled.

FILLING
Insides from potatoes, sour cream, butter, cheese, and salt & pepper are all mixed together to create this yummy, savory ‘stuffing’!

VARIATIONS
Sour cream is the secret ingredient in loaded baked potatoes! Try greek yogurt for a slightly tangier version! Why not try sweet potatoes for a fun twist? Keep the mashed potato mixture a little chunky or super creamy.

ADD-INS
This is the fun part. Bacon crumbles, green onions, shredded cheese, bits of broccoli, or even cheese sauce! Chili, beans or salsa would all taste great too. The sky is the limit!

added cheese and green onions to potatoe mixture in a glass bowl to make Loaded Baked Potatoes

How to Make Loaded Baked Potatoes

While it does take a bit of time loaded potatoes are easy to make.

  1. Make baked potatoes (you can even do this in the air fryer, microwave or slow cooker).
  2. Cut each potato lengthwise, scoop out the insides and combine with remaining ingredients (per recipe below).
  3. Return the mashed potatoes to the insides of the shells and rebake.

Viola! Potato perfection!

Loaded Baked Potatoes on a baking sheet before cooking

Tips for Perfection

  • Look for potatoes that are firm, clean, and without eyes (the offshoots).
  • Scrub them under water and pat dry before preparing, so that the skins can be eaten along with the insides.
  • Remember to poke potatoes with a fork so the steam can escape and the heat can evenly penetrate the flesh. Otherwise, potatoes can explode in the oven creating a mess!
  • No need to wrap them in aluminum foil, but space them evenly apart in a baking dish.

More Amazing Spuds

Did you make these Loaded Baked Potatoes? Be sure to leave a rating and a comment below! 

loaded baked potatoes on a baking sheet

Loaded Baked Potatoes

These Loaded Baked Potatoes are perfect when serving guests. Make a DIY topping bar and let them dig in!
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 10 minutes
Servings 4 potatoes
Calories 494
Author Holly Nilsson

Ingredients

  • 4 medium baking potatoes scrubbed
  • 1 teaspoon olive oil
  • salt & pepper
  • ¼ cup sour cream
  • 2 tablespoons butter melted
  • ½ cup cheddar cheese

Optional Add-Ins

  • ½ cup cheddar cheese shredded
  • ¼ cup parmesan cheese shredded
  • 2 green onions thinly sliced
  • 4 slices bacon cooked and crumbled
  • 6 cloves roasted garlic finely chopped

Instructions

  • Preheat oven to 375°F.
  • Poke holes with a fork. Coat the outside of each potato with olive oil and salt to taste. Bake 50-60 minutes. Remove from the oven and cool about 20 minutes.
  • Cut each potato in 1/2 lengthwise and use a spoon to scoop out the flesh leaving a 1/8" shell.
  • Combine the scooped potato with sour cream, butter and salt & pepper to taste. Mash until smooth.
  • Add desired add-ins and stir to combine. Spoon filling into each potato skin and top with cheddar cheese.
  • Bake 15-20 minutes or until heated through and cheese is melted.

Notes

*Be sure to poke holes in the potatoes with a fork before baking, otherwise they could explode in the oven! 
Baked Potatoes can be cooked in the microwave or air fryer if desired.
Potatoes can be prepared and frozen before baking. To bake from frozen, cook at 350°F for 35-40 minutes.
If using thin-skinned potatoes (red potatoes or Yukon gold) leave a thicker skin when scooping out the flesh.
 

Nutrition

Calories: 494 | Carbohydrates: 42g | Protein: 17g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 71mg | Sodium: 495mg | Potassium: 1014mg | Fiber: 3g | Sugar: 2g | Vitamin A: 656IU | Vitamin C: 15mg | Calcium: 334mg | Iron: 2mg
Loaded Baked Potatoes with writing
Loaded Baked Potatoes on a baking sheet with writing
Loaded Baked Potatoes on a baking sheet with a title
potatoe mixture in a glass bowl to make Loaded Baked Potatoes with writing and an image of the finished potatoe

Homemade Cheese Sauce

Homemade Cheese Sauce is versatile, kid friendly and tastes great on everything from broccoli to bread.  This may be the best cheese sauce ever!

If you are looking for a great cheesy appetizer, try Mozzarella Sticks. Or, make Pretzel bites to dip into this amazing homemade cheese sauce.

Cheese sauce in a bowl.

Homemade Cheese Sauce

Homemade cheese sauce has a perfectly creamy texture and mild seasonings your family will love!  The flavors are gentle enough that kids will go crazy over it, but it can also very easily be spiced up for a more vibrant sauce that can liven up nachos like my beefy enchilada nachos.  It is soo good you will be pouring this cheese on everything!

This made from scratch sauce is so much better than the processed version from the grocery store.  This is the most amazing sauce and it is ready in minutes!  Since it is so quick and easy to whip up, it is great for an afternoon snack for hungry kids to enjoy with chips or pretzel bites or to smother veggies like broccoli or cauliflower.  This is a must have recipe that is uncomplicated and easy to make, but will be a huge hit!

Easy Ingredients for Creamy Cheese Sauce:

With just 4 simple and familiar ingredients, you can make a cheese sauce that is so tasty you will want to drizzle it on everything!  Basic ingredients you most likely already have in your pantry and fridge will combine easily and make a creamy sauce everyone will enjoy.

  • Butter: Gives the sauce rich flavor.
  • Flour: Thickens the sauce.
  • Milk: Thins the sauce out a bit and adds sweet flavor.
  • Sharp cheddar cheese: Freshly grated cheese will melt better and give a stronger flavor than the coated shredded cheese you can buy in a bag at the store.

How Do You Make Cheese Sauce From Scratch?

This homemade cheese sauce is ready to enjoy in almost no time because the recipe is so simple. It uses well known ingredients that are easy to work with and prepare.  You will be so glad you have this recipe in your collection!

  1. Melt butter: In a medium size sauce pan over medium high heat, then add the butter and melt.
  2. Whisk: Now add in the flour to the butter, then slowly whisk in the milk. Next, add in the cheese. Continue to mix until the cheese is melted.
  3. Serve!

The Recipe Critic Pro Tip:

Your cheese will start to get clumpy or stringy if it gets too hot.  To avoid this, add the cheese end at the very end, then promptly remove it from the heat.

How to make cheese sauce.

Variations:

This may be one of the most versatile family favorite recipes that you will ever make!  It literally goes with anything.  Here are some amazing ideas on how to use this savory cheese sauce with your next meal.

  • What to serve with Cheese sauce: Pretzel bites, Cauliflower fritters, Sheet Pan Nachos, rice, baked potatoes, steamed broccoli, or even roast beef sandwiches.
  • What cheese works best: Use a mix of cheeses and change them up depending on how you plan to use this savory cheese sauce.  For example, swiss and Gruyère are great cheeses that will melt easily and create a perfectly smooth and creamy dip for bread.  Whereas, montery Jack would work very well with a Mexican dish like nachos or enchiladas.  Or use half cheddar and half parmesan for a homemade macaroni and cheese.
  • How to make a spicy cheese sauce: If you prefer a spicier cheese, try adding hot sauce, chili peppers, or cayenne pepper. Rotel diced tomatoes and green chilies would also make great additions if you are making Queso Burgers.

Storing Cheese Sauce:

If you want to make this yummy cheese sauce ahead, or you are in the rare position of having leftovers, this cheese sauce stores well and is easy to heat and use again.  You will need to keep your cheese sauce in a sealed container.  It will keep it in the refrigerator for up to 2 days.  To reheat it, microwave it for 30 seconds then stir and repeat until it is heated throughout.

Dipping a pretzel in cheese sauce.

More Cheesy Recipes:

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Homemade Cheese Sauce

Homemade Cheese Sauce is versatile, kid friendly and tastes great on everything from broccoli to bread.  This may be the best cheese sauce ever!
Course Appetizer, Sauce, Side Dish, Snack
Cuisine American
Keyword cheese sauce, homemade cheese sauce
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12 People
Calories 110kcal
Author Alyssa Rivers

Ingredients

Instructions

  • In a medium size sauce pan over medium high heat, add the butter and melt. Whisk in the flour and slowly whisk in the milk. Add in the cheese and mix until cheese is melted and serve.

Nutrition

Calories: 110kcal | Carbohydrates: 2g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 142mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Vitamin A: 280IU | Calcium: 159mg | Iron: 1mg

Breakfast Enchiladas (Make Ahead)

Breakfast enchiladas are a fully loaded make-ahead breakfast. They’re perfect for lazy weekends, guests, holidays, or even for ‘breakfast for dinner’!

Ham (or sausage), veggies and cheese are wrapped in tortillas and topped with a seasoned egg mixture. After resting overnight, it all bakes together for the perfect meal.

Breakfast Enchiladas on a plate with tomatoes and garnish

Top Breakfast Casserole

Sometimes breakfast can get into a rut with the same old things every day, & making a hot breakfast seems like a lot of work. That’s why we love this breakfast enchilada recipe.

It’s an easy make-ahead breakfast casserole to start the week off right! It’s hot and fresh with a kick of spice, great for weekend brunches.

ingredients to make Breakfast Enchiladas

Ingredients & Variations

MEAT Diced ham is a great addition to these enchiladas, but feel free to add sausage, bacon, beef, or chicken!

If you’d prefer, keep it vegetarian and add extra veggies to the diced peppers!

TORTILLAS You can use either flour or corn tortillas. While I make traditional enchiladas with corn tortillas, in this recipe I prefer flour. Remember to warm your tortillas first to keep them from cracking as you roll them.

TOPPINGS Shredded cheddar cheese is sprinkled over each enchilada before baking! Add your favorite taco toppings for serving – sour cream, guacamole, salsa, or chopped green chilies!

ingredients cooking in a pan and then put into a wrap to make Breakfast Enchiladas

How to Make Breakfast Enchiladas

Just a few steps and you’ll be on your way to breakfast perfection!

  1. Whisk egg mixture together (per recipe below) and set aside.
  2. Saute veggies and add in diced ham.
  3. Roll tortillas with veggie mixture, add cheese, place in a casserole dish.
  4. Cover with egg mixture and refrigerate overnight.

In the morning all that’s left to do is preheat the oven and bake the breakfast casserole, adding remainder of cheese in the middle of the baking time! Serve hot and bubbly with toast or hashbrowns and some citrus fruit. Yumminess!

Tips for the Best Breakfast Casserole

  • Part of the magic of this recipe is that the flavors have a chance to meld. Tortillas will soak in the egg mixture and get slightly puffy during the baking process adding great texture.
  • Be sure to cook casserole just until the eggs set.
  • Leftovers can be stored in an airtight container in the fridge for 2-3 days, and reheated in the oven or microwave. Refresh with favorite toppings, and serve with a thick slice of toast with butter for a hearty breakfast any day of the week!

Other Great Breakfast Dishes

Did you love these Breakfast Enchiladas? Be sure to leave a rating and a comment below! 

Breakfast Enchiladas on a plate

Breakfast Enchiladas

These Breakfast Enchiladas are perfect to make ahead for a hungry crowd!
Course Breakfast, Casserole
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Refrigerate 12 hours
Total Time 13 hours 15 minutes
Servings 8 tortillas
Calories 376
Author Holly Nilsson

Ingredients

  • 2 teaspoons olive oil
  • 1 onion chopped
  • 1 clove garlic minced
  • ½ red bell pepper finely diced
  • ½ green bell pepper finely diced
  • 2 cups ham diced
  • 8 tortillas 8" each
  • 2 cups cheddar cheese shredded, divided

Egg Mixture

  • 5 eggs
  • 2 cups milk
  • 1 tablespoon flour
  • ½ teaspoon oregano
  • 3-4 dashes hot sauce such as Tobasco
  • salt & pepper to taste

Instructions

  • Grease a 9x13 baking dish.
  • In a large saucepan, cook onion, garlic and bell peppers in oil over medium heat until tender, about 5 minutes. Stir in ham.
  • Place ¼ cup of ham mixture and 3 tablespoons of cheese on the end of a tortilla. Roll up and place seam side down in prepared pan. Repeat with remaining tortillas.
  • Whisk eggs, milk, flour, oregano, hot sauce, salt and pepper to taste. Pour over tortillas. Cover with foil and refrigerate overnight.
  • Preheat oven to 350°F. Remove pan from fridge while the oven preheats, about 20 minutes.
  • Bake covered for 35 minutes. Remove foil and top with remaining cheese. Bake an additional 15-20 minutes or until eggs are set. Serve with sour cream, salsa and toppings as desired.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. 
Reheat in the microwave until heated through, and refresh with cheese, salt & pepper. 

Nutrition

Calories: 376 | Carbohydrates: 22g | Protein: 23g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 157mg | Sodium: 864mg | Potassium: 349mg | Fiber: 1g | Sugar: 6g | Vitamin A: 808IU | Vitamin C: 17mg | Calcium: 332mg | Iron: 2mg
Breakfast Enchiladas with writing
Breakfast Enchiladas with a title
open Breakfast Enchiladas with a title
ingredients to make Breakfast Enchiladas with a title and finished dish

Broccoli and Cheese – With Homemade Cheese Sauce!

Broccoli and cheese is the most universal pairing of two amazing flavors!

This classic, cheesy recipe takes broccoli to the next level; everyone likes it! Don’t be afraid to make a homemade cheese sauce, it’s super easy!

Broccoli with Cheese in a white bowl with a spoon

Yummy Cheesy Side Dish

Broccoli and Cheese is a match made in heaven and goes well with so many entrees. Try it with breaded pork chops, baked chicken breast, or meatloaf!

I cook this all in one pan to make it easy with less mess!

This side dish will quickly be a favorite, especially with the kids!

The sauce is quick, easy and homemade cheesy!

ingredients to make Broccoli with Cheese

Ingredients & Variations

Broccoli and cheese is perfect just on its own, but switching up a few add-ins is perfectly okay!

BROCCOLI Fresh, crisp pieces of broccoli are steamed in a pan. Frozen can be used as well, whatever you have on hand (add cauliflower if you’d like)!

SAUCE Milk, cornstarch, cheddar and parmesan,  and salt & pepper are all that’s needed to make this cheesy sauce!

VARIATIONS Steam carrots or mushrooms with the broccoli to use up any fresh veggies you may have! Why not add some frozen diced veggies or some crumbled bacon bits on the top of the cheese?

uncooked broccoli to make Broccoli with Cheese

How to Steam Broccoli

This recipe uses a shortcut way to steam/simmer the broccoli.

  1. Rinse pieces of broccoli and trim stems towards the floret part of the vegetable.
  2. Add broccoli to a shallow pan with a bit of water.
  3. Bring to a simmer and cover for a few minutes (per recipe below).

Remove the broccoli from the pan, discard the bit of water and make the sauce in the same pan. Easy peasy!

Cheese mixture to make Broccoli with Cheese

How to Make Cheese Sauce

This cheese sauce is insanely easy and totally no-fail.

  1. Whisk milk and corn starch in a skillet (per recipe below).
  2. Place the skillet on the heat and whisk until milk is thickened.
  3. Once thickened add cheese and stir until melted. Season with salt and pepper

Tips

  • Start with fresh broccoli that is trimmed, cleaned, and of uniform size for even cooking.
  • Whisk the cheese sauce slowly so that all the ingredients are fully incorporated and cook the cheese sauce on a low heat.

cheese being poured over broccoli to make Broccoli with Cheese

More Broccoli Favorites

Did your kids love this Broccoli and Cheese recipe? Be sure to leave a rating and a comment below! 

Broccoli with Cheese in a bowl

Easy Broccoli and Cheese

This Broccoli & Cheese side dish recipe will be a family favorite!
Course Appetizer, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 182
Author Holly Nilsson

Ingredients

  • 4 cups broccoli
  • 1 cup water

Cheese Sauce

  • 1 cup milk
  • 1 tablespoon corn starch
  • 1 cup cheddar cheese shredded
  • 1 tablespoon parmesan cheese grated
  • salt & pepper to taste

Instructions

  • Wash broccoli and place it in a non-stick skillet. Add 1 cup water and bring to a simmer over medium heat.
  • Cover broccoli and steam 3-5 minutes. Remove & place in a bowl. Cover to keep warm.
  • Whisk milk and cornstarch together in a bowl. Pour into the skillet and whisk over medium heat until mixture thickens.
  • Turn heat to low and add cheese. Whisk until smooth.
  • Season with salt & pepper and serve over broccoli.

Notes

Leftovers can be stored in an airtight container for up to 4 days. It's best to store leftovers separately. 
Reheat in the microwave until heated through, or place the cheese sauce in a pot on medium-low heat and whisk until heated through.  

Nutrition

Calories: 182 | Carbohydrates: 11g | Protein: 12g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 255mg | Potassium: 404mg | Fiber: 2g | Sugar: 5g | Vitamin A: 966IU | Vitamin C: 81mg | Calcium: 335mg | Iron: 1mg
Broccoli with Cheese in a bowl with a title
Broccoli with Cheese with a title
cheese poured over broccoli to make Broccoli with Cheese with writing
Broccoli with Cheese in a bowl with writing and a close up of cheese being poured over broccoli

Easy Bean and Cheese Pupusas Recipe

This easy bean and cheese pupusas are handmade griddle cakes filled with savory beans and cheese.  They are inexpensive and easy to make, but just beware because they are addicting!

There is something about handheld street foods made in the comfort of my home that is so fun! Try some of my other favorites like Homemade Empanadas or Grilled Mexican Street Corn too!

Easy Bean and Cheese Pupusas on a plate served with slaw and salsa.

Easy Bean and Cheese Pupusas

So, just so you know, I am totally in on the food truck craze.  My family and I love to walk around street fairs and check out the handmade items.  Mostly though, I am checking out the food!  I go really crazy for authentic ethnic foods!  Recently, I discovered pupusas and I was so fascinated!! I went straight into researching them and figuring out how I could bring this amazing recipe to my kitchen, and yours!

After getting home and trying this out myself I was amazed how easy it was.  Really, I couldn’t mess it up.  After making a few, I even let my kids help! The key is to keep the dough moist.  If it starts cracking add more water.  I actually made a bowl of 2 parts water and 1 part oil, and I kept dipping my hands in it as I was forming the dough.  This kept the dough from sticking to my hands and it made my dough moist.  The finished product was unbelievable! When you bite into the soft, corn cake exterior then cut to the filling with its savory cheesy goodness.  Wow!  You just have to try it!

What are Pupusas?

The national dish of El Slavador, this dish is so delicious that it has warranted its own day of celebration there!  I’m looking at you second Sunday of November…  It is a thicker version of a corn tortilla a.k.a. griddle cake, corn cake, or flatbread. The base is made from masa dough, which is the same ingredient that is found in tortillas and many other Latin dishes by the way.

They are stuffed with many different kinds of ingredients.  Meats, cheeses and beans are the most popular filling choices.  They are made to be picked up and eaten with your hands and are commonly eaten as a breakfast food.  They are traditionally served with tomato salsa and Curtito, which is a tangy and sometimes spicy cabbage slaw.

What is in a Pupusas?

These ingredients are inexpensive and there is not a long list at all! This short list allows you to concentrate on execution of the recipe instead of a long prep time.  Just 3 ingredients will deliver the perfect dough that’s ready to be flattened into a nice thin shell for your delicious bean and cheese filling.

  • Masa Harina Corn Flour: Not to be confused with corn meal, corn flour is much finer and will create the perfect texture.
  • Warm water: Add water to the dough a little at a time and it should be the consistency of play dough and not sticky.
  • Salt: To taste!
  • Refried Beans: Classic filling ingredient that adds earthy, sweet flavor.
  • Mozzarella Cheese: Mild cheese is perfect and a very close match to the traditional quesillo cheese!

Easy Steps to Make Bean and Cheese Pupusas:

Mix together the corn flour, water, and salt to form the dough, then add in your bean and cheese filling.  It is so much easier than I thought it would be! I love how versatile this dish is and I can tell I will be experimenting with all different kinds of fillings!

  1. Prep: Preheat a non-stick skillet to medium high heat.
  2. Form Dough: In a medium sized bowl combine corn flour, water, and salt to form a dough.  Scoop out a large 3 inch ball of dough.
  3. Layer and Enclose Pupusas: Flatten the dough and put 1 tablespoon refried beans and sprinkle with cheese. Fold the ends up together to enclose the beans and cheese.  Flatten to 1/4 inch thick.
  4. Cook: Place in a skillet and cook each side until golden brown 3-5 minutes. Serve with coleslaw, salsa, or desired side dish.

Steps to make bean and cheese pupusas.

More Variations to Try:

This recipe includes a filling of beans and cheese.  However, the possibilities of fillings in this delicious corn cake are endless.  In fact, it is the perfect vessel to turn leftover meats into treasures!  Here are a few filling ideas that are traditional to the pupusas of El Salvador, but don’t be scared to get creative.  Add in the ingredients that you love, and be sure to share your favorites and what worked well for you!

  • Pulled pork
  • Chicken
  • Queso
  • Bell peppers
  • Fried Pork Skin

Easy Bean and Cheese Pupusas being ripped into two pieces to reveal gooey cheese inside.

The Best way to Store Bean and Cheese Pupusas:

It is best to serve cooked pupusas fresh . Although, if you store them tightly they will last in the refrigerator overnight or in the freezer for 2 weeks.  In addition, if you are not able to use all the dough at once store the leftover masa dough in an airtight container for up to 2 days in the refrigerator.

  • How to freeze pupusas:  It is best to freeze them before cooking if possible.  They can also be frozen after they have been cooked.  First, allow them to cool completely, then store in an airtight container. I recommend freezing each in separate bags.
  • Re-heating after frozen: Its best to re-heat these on a stovetop pan.  Start by thawing them overnight in the refrigerator.  Then heat a little bit of oil (about 1-2 teaspoons) in a pan.  Cook 3-4 minutes per side on medium-high until heated throughout.  Use a food thermometer to make sure the internal temperature reaches 165 degrees.
  • Re-heating from refrigerator: Microwave 1-2 minutes, heat in a toaster oven, or cook on the stovetop with a bit of oil and a medium-hot pan for a few minutes on each side.

Close up on the inside of bean and cheese pupusas

More Amazing Recipes You’ll Love:

Print

Easy Bean and Cheese Pupusas

Easy Bean and Cheese Pupusas are handmade griddle cakes filled with savory beans and cheese.  They are cheap and easy to make, but just beware because they are addicting!
Course Dinner, Main Course
Cuisine Argentina, Mexican
Keyword bean and cheese pupusas, easy pupusas, pupusas
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 Pupusas
Calories 175kcal
Author Alyssa Rivers

Ingredients

  • 3 cups Masa Harina Corn Flour
  • 2 3/4 cups warm water
  • 1 teaspoon salt
  • 1 cup refried beans
  • 2 cups mozzarella cheese shredded

Instructions

  • Preheat a non stick skillet to medium high heat. In a medium sized bowl combine corn flour, water, and salt to form a dough. Scoop out a large 3 inch ball of dough. Flatten the dough and put 1 tablespoon refried beans and sprinkle with cheese. Fold the ends up together to enclose the beans and cheese. Flatten to 1/4 inch thick.
  • Place in a skillet and cook each side until golden brown 3-5 minutes. Serve with coleslaw, salsa, or desired side dish.

Nutrition

Calories: 175kcal | Carbohydrates: 25g | Protein: 8g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 430mg | Potassium: 90mg | Fiber: 3g | Sugar: 1g | Vitamin A: 143IU | Calcium: 142mg | Iron: 1mg

 

Stuffed Mushrooms {The Perfect Appetizer for a Crowd!}

Mushrooms stuffed with heaps of cheese and sausage are baked until golden and bubbly.

They’re great for a crowd and can be made well ahead of time. Savory and cheesy everyone loves these stuffed mushrooms!

Close up of cooked Stuffed Mushroom on a baking sheet.

Best Mushrooms for Stuffing

Serve stuffed mushrooms as a hearty main course or a snack!

  • White mushrooms or cremini mushrooms are uniformly smaller and hold about two to three teaspoons of filling – perfect for a party appetizer!
  • Stuffed portobello mushrooms are large, meaty, and delicious. Enough to become an entrée or side dish all their own!

How To Clean Mushrooms

The best way to clean mushrooms is to ensure they don’t soak. They are porous and will absorb water easily which will make the final product a bit soggy.

It’s best if you don’t try to wash them in water, simply brush off any dirt with a vegetable brush or a damp paper towel. If you do wash them with water, just give them a quick rinse and then dry them with a paper towel.

To scoop out the center, bend the stem to snap it out and use a small spoon, a melon baller or a tomato corer to create a well in the center.

Overhead Image of ingredients to make Stuffed Mushrooms in a glass bowl.

How To Make Stuffed Mushrooms

Once the mushrooms are cleaned and the stems removed it is time to get started on the filling.

  1. Sautee the diced stems, onion, sausage and garlic in a pan (per recipe below).
  2. Combine the cream cheese, the mixed cheeses (reserve some for topping), and the sausage mixture in a bowl.
  3. Fill mushroom caps, sprinkle with cheese and bake until melted and cooked through.

Overhead image of raw Stuffed Mushrooms on a baking sheet.

Delicious Additions

There are so many ways to change up these delicious stuffed mushrooms. Try adding any of these yummy mix-ins below!

  • Veggies: roasted red bell peppers, sundried tomatoes, diced jalapenos
  • Meat/Seafood: crab, clams, bacon, ham, shrimp
  • Starches: cooked quinoa, cooked couscous, garlic roasted mashed potatoes

And ALL kinds of cheeses can be used!

Make-Ahead

Make and fill these mushrooms up to 48 hours in advance. Cover in plastic wrap and store in the fridge. Bake as directed.

Stuffed mushrooms can be frozen before cooking. They may produce a little bit more liquid and the texture may change slightly but they’ll still be great.

Can You Freeze Stuffed Mushrooms?

To freeze, prepare as if baking them but freeze in a single layer instead. Once frozen, put in a zippered bag with the date on it. They will keep about 3 months.

To reheat, simply thaw at room temperature and bake according to the recipe instructions.

Yummy Stuffed Mushroom Recipes

Did you make these Stuffed Mushrooms? Be sure to leave a rating and a comment below!

Stuffed Mushrooms on a baking sheet

Stuffed Mushrooms

These Stuffed Mushrooms are filled with cheese & sausage then baked until golden brown. Serve to a crowd for a great low-carb option!
Course Appetizer, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 24 mushrooms
Calories 64
Author Holly Nilsson

Ingredients

  • 24 mushrooms or 48 small mushrooms
  • 2 cloves garlic
  • ½ pound sausage (optional)
  • 2 tablespoons onion minced
  • 4 ounces cream cheese
  • 2 ounces cheddar cheese divided
  • 1/4 cup parmesan cheese shredded

Instructions

  • Preheat oven to 400°F.
  • Clean mushrooms and remove stems. Using a small spoon, scrape out the middle of the mushroom to make room for filling.
  • Finely dice stems and place stems, onion, sausage and garlic in a small pan. Cook until no pink remains. Drain any fat.
  • Mix cheddar and parmesan cheese and reserve ¼ cup for topping.
  • Combine cream cheese, cheese mixture, and cooled sausage in a small bowl. Fill each mushroom cap with the cream cheese filling.
  • Top with reserved cheese and bake 18-20 minutes or until cheese is melted and mushrooms are cooked

Notes

These can be made without sausage, increase cream cheese to 6 oz or replace with finely diced ham, crab or shrimp.

Nutrition

Calories: 64 | Carbohydrates: 1g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 108mg | Potassium: 96mg | Fiber: 1g | Sugar: 1g | Vitamin A: 102IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg
Close up of stuffed mushrooms.
Top image - close up of a baked stuffed mushroom. Bottom image - stuffed mushrooms prepped on a baking sheet.
Close up of baked stuffed mushrooms on a baking sheet.

Grilled California Avocado Chicken

Grilled California Avocado Chicken is tender chicken marinated in an amazing honey garlic balsamic sauce and is grilled to perfection! It is topped with a thick slice of mozzarella cheese and avocados, tomatoes and basil. This chicken is INCREDIBLE!!

 

Grilled California Avocado Chicken in a black skillet.

Grilled California Avocado Chicken

So, I could not wait to share with you this Grilled California Avocado Chicken!  Cue all of the heart eye emojis for the avocado, tomato, and basil combination!!!  My mouth was watering making this avocado salad of sorts to top off the chicken. It provides a fresh and delicious element on top of the moist, flavorful chicken. It also makes for a vibrant, colorful, and delicious presentation. So pretty!  In spite of looking too great to eat, this grilled California avocado chicken was quickly devoured by my family!!

Usually, when something looks and tastes this good, I know I am going to have to put in lots of ingredients and lots of time to make it.  However, this avocado chicken comes together so quickly and easily I was shocked!! I am telling you, this was one of the best things that I have ever thrown on the grill. I already can’t wait to make it again. The flavors came together so well and I know that this will become a family favorite at your house as well!

Avocado Chicken Ingredients:

First of all, this chicken marinates in a honey garlic balsamic sauce. I mean who doesn’t love that flavor combination? It marinates to perfection and honestly grills to tender and juicy perfection! The flavor is absolutely unreal in this chicken.

  • Balsamic vinegar: This is the acidic ingredient in the marinade that will act as a tenderizer.
  • Honey:  Part of the marinade that adds flavor and keeps the chicken super juicy.
  • Garlic: Cloves, minced
  • Olive oil: The oil in your marinade will penetrate the meat, and bring the other flavors of the marinade along with it.
  • Italian seasoning:  The perfect blend of flavors for most things, but especially this avocado chicken!
  • Salt and pepper: To taste.
  • Chicken: Boneless skinless breasts will grill best.
  • Mozzarella: I love how fresh sliced mozzarella pairs with the tomato and basil, but any good melting cheese will work to smother the chicken.
  • Avocados: Diced to bite size perfection.
  • Roma tomatoes:  Any tomato will work, just be sure to cut into bite sized pieces.
  • Basil: Fresh chopped basil is perfect on this chicken.
  • Optional: Balsamic vinegar for drizzling

How to Grill California Chicken:

And just when you think that it can’t get any better, top it with a thick slice of mozzarella cheese when it comes off of the grill. It gets so melty and ooey gooey. Then, JUST when you think it can’t possibly get any better with the ooey gooey cheese on top comes the avocado, tomato, and basil.  Mind blown!

  1. Marinate chicken: In a medium sized bowl, whisk the balsamic vinegar, honey, garlic, olive oil, italian seasoning, and salt and pepper. Add the chicken breasts and coat. Marinate for 30 minutes.
  2. Mix avocado topping: Meanwhile, in a small bowl add the avocado, tomato, basil and salt and pepper to taste. Set aside.
  3. Grill: Heat the grill to medium high heat. Grill the chicken on each side about 6 minutes or until cooked throughout and no longer pink.
  4. Dress chicken and serve: Top with mozzarella cheese and avocado, tomato basil mixture. Drizzle with balsamic vinegar and serve immediately.

Grilled California Avocado Chicken close up in a black skillet.

Grilling the Perfect Chicken:

  • Make sure your grill is clean before you begin and rub some oil on the grates to prevent the chicken from sticking.
  • Thinly sliced chicken breasts won’t take as long to reach temperature. If your chicken breasts are really thick, pound them to thin them out.  It will reduce cooking time and help it to cook more evenly.
  • Basic rule is 3-5 minutes per side on medium to high heat, but will vary depending on the thickness of your meat.
  • You are aiming for a medium, indirect heat while grilling so that the outside of the chicken does not burn while you get the inside up to temperature.
  • Keep the grill closed while cooking. This will keep the heat in and allow the chicken to cook quicker and more evenly.
  • The chicken is done the temperature reaches 165 degrees or the juices run clear.
  • The chicken will continue to cook slightly even after removed from the grill.

Chicken on the grill.

Variations:

  • Marinate: Marinate in a combination of olive oil, lime juice, cilantro and garlic. (The longer it marinates the more flavor you will get, so if you have more time, let it sit in the juices for up to 24 hours.)
  • Add more flavor! If you want even more spice and flavor: Add garlic seasoning on the chicken and use pepper jack cheese instead of mozzarella.
  • Toppings: To change it up, you could even add black olives or bacon on top. Because let’s be honest.  Everything is better with bacon!
  • What to serve with it? Serve with rice, a fresh salad, or seasoned fingerling potatoes.
  • Bake instead of grilling: Cover the chicken with foil and cook chicken only at 350 for approximately 45 minutes depending on thickness of the chicken.  Then, uncover and add cheese and basil and place back in the oven for an additional 5 minutes or until the cheese melts.  Finally, top with the fresh avocado mixture immediately before serving.

Avocado Chicken salsa in a clear bowl.

Storing Grilled Chicken:

I am not sure you will have any leftovers with this delicious chicken but it is easy to store just in case. Here are a few steps to help keep your grilled chicken fresh.

  • Allow to cool after cooking no more than 2 hours before refrigerating or freezing.
  • Store in a shallow airtight container.
  • Grilled California Avocado Chicken will be good in the refrigerator for 3-4 days or in the freezer for 4 months.
  • To avoid freezer burn be sure to pack your chicken tightly with airtight heavy-duty foil, plastic wrap or freezer paper or putting it in a freezer bag.

Grilled California Avocado Chicken being picked up off a skillet with a spatula.

Print

Grilled California Avocado Chicken

Grilled California Avocado Chicken marinates in an amazing honey garlic balsamic sauce and is grilled to perfection! It is topped with a thick slice of mozzarella cheese and avocados, tomatoes and basil. This chicken is INCREDIBLE!!
Course Dinner, Main Course
Cuisine American, Italian
Keyword avocado chicken, california avocado chicken
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4 People
Calories 558kcal
Author Alyssa Rivers

Equipment

  • Utopia Kitchen Cooking Knives

Ingredients

  • 3/4 cup balsamic vinegar
  • 1/4 cup honey
  • 3 cloves garlic minced
  • 2 Tablespoons olive oil
  • 2 teaspoons italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken breasts
  • 4 slices mozzarella cheese
  • 2 avocados diced
  • 3 roma tomatoes diced (any tomato will work)
  • 1/4 cup fresh chopped basil
  • salt and pepper
  • balsamic vinegar for drizzling optional

Instructions

  • In a medium sized bowl whisk the balsamic vinegar, honey, garlic, olive oil, Italian seasoning, and salt and pepper. Add the chicken breasts and coat. Marinate for 30 minutes.
  • Meanwhile, in a small bowl add the avocado, tomato, basil and salt and pepper to taste. Set aside.
  • Heat the grill to medium high heat. Grill the chicken on each side about 6 minutes or until cooked throughout and no longer pink. Top with mozzarella cheese and avocado, tomato basil mixture. Drizzle with balsamic vinegar and serve immediately.

Notes

Updated on June 10, 2020
Originally Posted on June 11, 2017

Nutrition

Calories: 558kcal | Carbohydrates: 38g | Protein: 33g | Fat: 31g | Saturated Fat: 8g | Cholesterol: 95mg | Sodium: 621mg | Potassium: 1123mg | Fiber: 8g | Sugar: 27g | Vitamin A: 775IU | Vitamin C: 18.5mg | Calcium: 198mg | Iron: 2mg

 

Ham and Cheddar Sliders

Ham and Cheddar Sliders are soft and buttery baked rolls filled with sliced ham and ooey gooey cheese. They are the perfect quick and easy crowd-pleasing meal!

The combination of smokey ham with a melty cheese is undeniably good! Try Easy Ham and Swiss Stromboli or Hot Ham and Swiss Pinwheels for more of this great ham and cheese pairing.

Areal view of finished sliders in a baking dish.

Delicious Ham and Cheddar Sliders

My life has been crazy lately!  I am sure you can all feel my pain.  So needless to say, I have needed quick and easy meals these past few weeks!  These ham and cheese sliders were just that. So simple yet amazing! The ham and melty gooey cheddar was delicious. But the best part of these is the mustard, butter, and poppyseed glaze on top that takes these simple ham and cheddar sliders to a whole different level! It gave these sliders amazing flavor!

These are so great for a quick delicious dinner, yet they would also be great for a big get together or party!  Even the pickiest eater at my house will eat these with joy.  In fact, most of the time, everyone goes back for seconds, so be sure to make plenty!

What you need to make th\e Best Sliders:

These ingredients are so simple and are all family favorites!  They are items that can always be found on my weekly shopping list and come together perfectly in this amazing dish!

  • White dinner rolls: King’s Hawaiian are hard to beat, but dinner rolls would be pretty fantastic too!
  • Sliced ham: Smoked honey ham is pretty amazing or any ham you love.
  • Sliced cheddar cheese: Place half a slice on each roll for great melty texture.  I like the flavor of using a sharp cheddar.
  • Mayonnaise: Keeps the bread soft in the middle and adds a bit of flavor as well.
  • Poppy seeds: To taste.  I sometimes do half with and half without for the sake of my kids.
  • Yellow mustard: The spice from this on the buttery tops of the rolls is amazing!
  • Butter: Melted to combine with seasoning and brush over the rolls.
  • Worcestershire sauce: The secret seasoning ingredient in the butter sauce that will take these sliders to the next level!.

Making a Sliders:

These ham and cheese sliders are so easy to assemble.  Just layer your ham and cheese onto a sliced roll and brush the tops with your butter seasonings.  Pop them in the oven, and serve them up hot!

  1. Prep: Preheat oven to 350 degrees. Start by cutting each dinner roll in half and spread mayonnaise on each side.
  2. Add cheese and meat: Fold the slice ham in half and top with sliced cheese.
  3. Place rolls in pan: Place them in a 9×13 baking dish close together. *You should be able to fit 15 in a 9×13 and 9 in a 9×9 if you aren’t doing 24.
  4. Whisk sauce:  Mix together poppy seeds, yellow mustard, melted butter, and Worcestershire sauce.  Brush the sauce generously over the top of the rolls.
  5. Bake: Let butter set up then place rolls in preheated oven. If you want the tops less brown, cover with aluminum foil. Let them bake for 12-15 minutes until cheese is melted and they are heated throughout.

Steps to make ham and cheddar sliders.

Tips for Ham Sliders:

Since this recipe is such a huge hit when entertaining as well as a family favorite.  I find myself making it often!  So I have learned some tricks to the perfect sliders and also some ways to change them up from time to time.

  • Cheese- Swapping out the cheese is an easy way to make these sliders feel totally different.  Provolone, Swiss or any cheese that melts well will work great. Put an extra layer of cheese underneath the meat for extra cheesy sliders that will not get soggy.
  • Protein- Using roast beef or turkey also works great in these sliders.  When cooking for a large crowd I will make some of each.  Just be sure your meat layer is even throughout all sliders.
  • Sauce: Mayonnaise can be left out of this recipe if you do not enjoy it.
  • Dipping Sauce: My kids love to dip their sliders in ranch dressing or honey mustard.
  • Breakfast: When we have friends and family stay with us I add bacon and eggs to these to make a crowd-pleasing breakfast option!
  • Seasonings: Add Italian, onion, and garlic seasonings for extra flavor in your topping.
  • Serving Size: When planning how many to make, plan for each person to eat 2-4 of these yummy sliders.

What to serve with Sliders?

Depending on whether you are making this as a lunch, dinner, or appetizer there are endless options of things to serve with these ham and cheddar sliders.  I have served them with salads, vegetables, chips, soup, and french fries just to name a few things.

Storing and Reheating Ham and Cheddar Sliders:

This recipe is perfect as a make ahead freezer meal or for prepping the night before entertaining.  Simply wrap tightly in plastic wrap or place in an airtight container and keep in the refrigerator or freezer until ready to bake.

  • Make ahead: This sandwich can be made 1 day in advance and stored in the refrigerator.
  • Storage: Tightly wrapped and stored in the refrigerator, leftovers will last up to 3 days.  In the freezer, leftovers will last 2 weeks.

Pulling out a ham and cheddar slider with gooey cheese.

More Amazing Sandwich Recipes:

Print

Ham and Cheddar Sliders

Delicious and cheesy ham and cheddar sliders that are easy and are great for a gathering!
Course Appetizer, Dinner, Main Course
Cuisine American
Keyword ham and cheddar, ham and cheddar sliders, ham sliders, sliders, Sliders Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 15 Servings
Calories 410kcal
Author Alyssa Rivers

Ingredients

  • 24 white dinner rolls*
  • 24 slices smoked or baked deli ham
  • 12 slices cheddar cheese halved
  • Mayonnaise
  • 1 tablespoon poppy seeds
  • 1 1/2 tablespoons yellow mustard
  • 1/2 cup butter melted
  • 1/2 tablespoon Worcestershire sauce

Instructions

  • Preheat oven to 350 degrees. Start by cutting each dinner roll in half and spread mayonnaise on each side. Fold the slice ham in half and top with sliced cheese.
  • Place them in a 9x13 pan close together. *You should be able to fit 15 in a 9x13 and 9 in a 9x9 if you aren't doing 24.
  • Whisk together poppy seeds, yellow mustard, melted butter, and Worcestershire sauce. Brush the sauce generously over the top of the rolls.
  • Let butter set up and place in preheated oven. If you want the tops less brown, cover with aluminum foil. Let them bake for 12-15 minutes until cheese is melted and they are heated throughout.

Video

Notes

Updated on June 4, 2020
Originally Posted On: October 25, 2013

Nutrition

Calories: 410kcal | Carbohydrates: 32g | Protein: 19g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 58mg | Sodium: 1054mg | Potassium: 229mg | Fiber: 3g | Sugar: 1g | Vitamin A: 325IU | Vitamin C: 1mg | Calcium: 234mg | Iron: 3mg