BLT Grilled Cheese Sandwich

BLT Grilled Cheese is an all-American sammy that everyone loves. It’s a delicious combination of a BLT and a grilled cheese sandwich – who would have thought to combine two of the most iconic sandwiches.

Whether making a classic grilled cheese sandwich or making a fun dill pickle bacon grilled cheese, these sandwiches are always welcomed at the table. Especially when served with a hot bowl of fresh tomato soup.

Sliced BLT grilled cheese sandwiches stacked and skewered with a sandwich pick.

What’s in a BLT Grilled Cheese?

This BLT grilled cheese sandwich is made with crispy bacon, fresh tomatoes, and thick slices of cheddar and mozzarella cheese all on toasted sourdough bread.

What a great way to use up those garden-ripe tomatoes and spinach! And don’t get too picky about the bacon, the thinner the better for a great salty crunch!

Go for some good quality sourdough bread. Preferably from an uncut loaf so you can control the width of the slices.

The Secret to a Perfect Grilled Cheese

Remember how we were taught to butter the bread on the outside before putting it in the skillet? Turns out, mayonnaise is even better! Unlike butter, it won’t burn as quickly and it creates a perfect crisp crust.

Cook low and slow so the crust doesn’t burn while the sandwich gets melted inside.

Overhead image of an open faced BLT grilled cheese sandwich.

Will the Spinach Wilt?

This bacon lettuce tomato grilled chilled cheese has a spot of spinach in it for a pop of color and flavor. As expected, it will wilt a little bit in the skillet.

How to Make a Grilled BLT with Cheese

  1. Sprinkle the sliced tomato with a little salt and set aside to drain, about 10 minutes (per printable recipe below). This removes the juices so you don’t get a soggy sandwich.
  2. Layer cheeses and BLT.
  3. Cook until lightly grilled.

Sliced BLT grilled cheese sandwich stacked on each other.

More Grilled Cheese-y Cravings

BLT Grilled Cheese

This delicious sandwich is a combination of two american classics – the BLT and grilled cheese sandwich. Serve with a bowl of hot tomato soup for the perfect meal!

  • 4 slices sourdough bread
  • 2 tablespoons mayonnaise
  • 1 large tomato
  • 4 slices bacon (cut in half)
  • 1/2 cup fresh spinach (or arugula)
  • 2 oz cheddar cheese
  • 2 oz mozzarella cheese
  1. Slice tomato 1/4″ thick and sprinkle with 1/4 teaspoon salt. Place on paper towels and let drain 10 minutes.
  2. Spread mayonnaise over one side of each slice of bread (this will be the outside of the sandwich).

  3. Place 1 slice of cheddar on each slice of bread. Add tomato slices, bacon and spinach. Top with mozzarella cheese and remaining slice of bread.
  4. Preheat a small skillet over low heat.
  5. Grill until golden on one side, about 4-5 minutes.
  6. Flip and grill the other side until golden.

The ultimate BLT grilled cheese is a combination of bacon, spinach, tomatoes, and cheese grilled between two slices of bread. With a mayo spread instead of butter, it grills to the perfect golden brown and crispy texture everyone loves! It's the ultimate comfort food, perfect for lunch, dinner or even a snack. #spendwithpennies #bltgrilledcheese #grilledcheesesandwich #lunch #sandwichrecipe
The ultimate BLT grilled cheese is a combination of bacon, spinach, tomatoes, and cheese grilled between two slices of bread. With a mayo spread instead of butter, it grills to the perfect golden brown and crispy texture everyone loves! It's the ultimate comfort food, perfect for lunch, dinner or even a snack. #spendwithpennies #bltgrilledcheese #grilledcheesesandwich #lunch #sandwichrecipe
The ultimate BLT grilled cheese is a combination of bacon, spinach, tomatoes, and cheese grilled between two slices of bread. With a mayo spread instead of butter, it grills to the perfect golden brown and crispy texture everyone loves! It's the ultimate comfort food, perfect for lunch, dinner or even a snack. #spendwithpennies #bltgrilledcheese #grilledcheesesandwich #lunch #sandwichrecipe

Cheeseburger Pizza – two favorites combined!

Cheeseburger Pizza,  it’s two of the world’s favorite comfort foods combined for a perfect weeknight meal!  A delicious crust loaded with lean beef, bacon and of course tons of yummy cheese! Top it with all of your favorite cheeseburger toppings for a family favorite meal!

Somehow I am always finding ways to incorporate that yummy cheeseburger flavor into other dishes like Bacon Cheeseburger Pie and of course our favorite Bacon Cheeseburger Bombs!

A close up of a slice of cheeseburger pizza.

The Best Toppings

Once the pizza dough is baked, cover it in whatever toppings you like best on either cheeseburgers or pizza. Really anything can be added or substituted in this recipe.

  • Sauces: pizza sauce, barbecue sauce, mustard, ketchup, or mayo
  • Meat: ground beef, bacon
  • Veggies: green or red bell peppers, mushrooms, onions, tomatoes, or lettuce
  • Herbs: Chili pepper or flakes, dried oregano, basil, or garlic
  • Others: Pickled habaneros, black olives, sweet sandwich pickles

A cheeseburger pizza sliced on a cutting board.

To Make Cheeseburger Pizza

Now that you have your tasty toppings picked out let’s turn these simple ingredients into a tasty, crowd-pleasing dinner!

  1. Pre-bake the pizza dough and brown the ground beef with onion, garlic, and barbecue sauce (per recipe below).
  2. Top the dough with pizza sauce, ground beef mixture, and cheeses.
  3. Sprinkle with cooked bacon bits and drizzle with barbecue sauce and bake in a hot oven until cheeses are bubbling.

Allow it to rest for several minutes before cutting and serving. If your crowd has a large appetite, portion it out into servings of double cheeseburger pizza to play up the burger angle.

Top with your favorite hamburger toppings; a slice of tomato, onion, shredded iceberg lettuce, a drizzle of ketchup.

Close up of a slice of cheeseburger pizza.

Other Delicious Sides

Cheeseburger pizza is perfect for casual entertaining or busy weeknights. You don’t need too many side dishes to complete the presentation. Think fresh, crunchy veggies to cut through the cheesy, meaty richness. Broccoli slaw, cucumber salad or arugula salad with berries will provide the welcome contrast you might be craving after a few bites of cheeseburger pizza.

If it’s a special occasion, delight your guests with a fancy beverage such as white sangria, or strawberry lemonade. Or, keep your presentation and preparation fresh and unfussy by offering a simple pitcher of lemon water.

How to Reheat It

Leftover cheeseburger pizza can be refrigerated for up to four days.

  • In the oven: Wrap in foil to prevent the crust from burning and pop in a pre-heated 350°F oven for about minutes.
  • In the microwave: The crust will be soggy, but the taste will still be sensational! If you want to crisp up the crust, then place it on a rack over a cookie sheet for about 5 minutes after reheating.

More Fun Pizza Recipes

Cheeseburger Pizza

Top it with all of your favorite cheeseburger toppings for a family favorite meal!

  • 1 roll refrigerated pizza dough ((or homemade dough for one 12" pizza))
  • 1/2 lb lean ground beef
  • 1/4 cup onion (diced)
  • 1 clove garlic
  • 2 Tablespoons barbecue sauce
  • 1 cup pizza sauce
  • 1 cup mozzarella cheese (shredded)
  • 1 cup cheddar cheese (shredded)
  • 1/4 cup red onion (sliced)
  • 4 slices bacon (cooked and chopped)
  • 1/4 cup barbecue sauce
  • mustard and pickles for garnish ((optional))
  1. Preheat oven to 400°F. Unroll dough onto a parchment-lined pan and bake 8-10 minutes until lightly browned.

  2. Meanwhile, brown beef, onion, and garlic until no pink remains. Drain any fat. Add in 2 tablespoons barbecue sauce and cook until thickened (about 3 minutes).

  3. Spread pizza sauce over dough. Top with ground beef mixture and mozzarella cheese.

  4. Add red onions, bacon, and cheddar cheese. Drizzle with remaining barbecue sauce.

  5. Turn the oven up to 450°F. Bake an additional 5-8 minutes or until cheese is bubbly.

  6. Cut into 8 slices and garnish with your favorite burger toppings (mustard, pickles, ketchup).

Close up of a slice of cheeseburger pizza
Close up of a slice of cheeseburger pizza.
Top image - cheeseburger pizza sliced on a cutting board, bottom image - close up of a slice of cheeseburger pizza.

Parmesan Garlic Roasted Potatoes

Parmesan Garlic Roasted Potatoes that roast in the oven and get a crispy edge and tender center.  They have such a great parmesan garlic flavor and will be the perfect side!

You can’t go wrong with a good potato side dish. If you love parmesan potatoes try these Best Ever Baked Parmesan Garlic Potato Wedge, Crispy Potatoes with Pesto and Parmesan or Parmesan Garlic Potato Foil Packets.

 

Parmesan Garlic Roasted Potatoes

School is out for the summer!  Woot woot!  I loved being able to turn off the school alarm at 7:45 am.

But I always forget how much my kids eat when they are home all summer.  We go through food like crazy.

My oldest son is turning into the ‘I am always hungry and eat everything in site’ stage.  I think that boy could even out eat me.   He is getting so tall and big and going to be a teenager before I know it.

I really have to start getting creative with the meals that I make for them and I am especially always on the hunt for good sides.

One thing that my boys love are potatoes with their meals.  By the time I prepare the main course I love just throwing together an easy side and letting it roast in the oven with our meal.

We love, love, love the parmesan garlic flavor combination at our house and it made these potatoes fantastic!

I was able to put them right in the oven and they were ready in about 15 minutes and were the perfect compliment to our dinner.

I love to roast my veggies in the oven because I love how they get a nice crisp edge and have a tender center.

The parmesan garlic flavor was awesome on top of these potatoes and they became our favorite new side!

This is a recipe that we will be making again and again!

What you need to make roasted potatoes

  • Red potatoes- cut into 1 inch pieces
  • Olive oil
  • Parmesan cheese- grated
  • Cloves- minced
  • Oregano
  • Salt
  • Pepper
  • Parsley- chopped for garnish

How do you make roasted potatoes?

  • Preheat oven to 400 degrees.
  • Lightly spray a [url:1]baking sheet[/url] with non stick cooking spray.
  • Mix– In a [url:2]large bowl[/url] add the olive oil, parmesan cheese, garlic, and oregano.
  • Toss with the potatoes until coated and lay in a single layer on your baking sheet. Salt and pepper to taste. I also like to sprinkle additional parmesan on top.
  • Roast for 30-35 minutes or until golden brown and crisp. Serve with parsley sprinkled on top.

Do you have to use red potatoes?

You don’t! This method will work with any potatoes, I just prefer the sweet, soft texture of the red potatoes. Plus, I love how crispy the skin gets!

Try these potatoes too!

  • Yukon potatoes
  • Russet potatoes
  • Baby potatoes
  • White potatoes

Hot oven

So the key to crispy potatoes is a HOT oven.

If you roast them at a low temperature, it will take too long for the exterior to brown, and the inside will get mushy.

Also, it’s important that you use a large sheet pan.

You really don’t want any of the potatoes touching during the cooking process. If they do, you risk steaming the potatoes, instead of roasting them, and you won’t get the super crispy exterior we all love!

Easy Substitutions

There are several ways to try these Parmesan Garlic Roasted Potatoes.

You can’t go wrong with these substitutions.

  • Parmesan– swap out parmesan for asiago, pecorino, or romano.
  • Potatoes– swap out Yukon gold potatoes for russet, red or even fingerling.
  • Olive oil– if you don’t have olive oil, canola or peanut oil will work well.

What goes with parmesan garlic roasted potatoes?

Start by making

 

Looking for more Potato side dishes!? Here are some!

 

 

Parmesan Garlic Roasted Potatoes

Potatoes that roast in the oven and get a crispy edge and tender center. They have such a great parmesan garlic flavor and will be the perfect side!

  • 2 pounds red potatoes (cut into 1 inch pieces)
  • 2 Tablespoons olive oil
  • 1/2 cup grated parmesan cheese
  • 3 garlic cloves (minced)
  • 1/2 teaspoon oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • chopped parsley for garnish
  1. Preheat oven to 400 degrees. Lightly spray a [url:1]baking sheet[/url] with non stick cooking spray.
  2. In a [url:2]large bowl[/url] add the olive oil, parmesan cheese, garlic, and oregano. Toss with the potatoes until coated and lay in a single layer on your baking sheet. Salt and pepper to taste. I also like to sprinkle additional parmesan on top.
  3. Roast for 30-35 minutes or until golden brown and crisp. Serve with parsley sprinkled on top.

Alyssa Also Recommends:

Want to make this even easier? Here are a few products that I LOVE:

•[url:3]Avalon Bay Air Fryer[/url]
•[url:4]Microplane Grater[/url]
•[url:5]Cuisinart Stainless Steel Chopper[/url]

Easy Squash Casserole

Squash Casserole is an easy, side dish that goes with any meal. Slices of tender zucchini and yellow summer squash meld with a crunchy breadcrumb topping for a satisfying side dish.

With the abundance of zukes overflowing the produce aisles and farmers market this time of year, you’ll want to make tasty squash or zucchini casserole again and again. It’s so simple to prepare, and it’s a terrific way to entice the kids and adults alike to eat their veggies!

Squash Casserole with a serving being scooped out.

What is in a Squash Casserole?

Most squash casseroles I’ve seen contain eggs, bread crumbs and several other ingredients. I absolutely love fresh zucchini and squash from the garden so I wanted to create a casserole that really focussed on the squash itself. This simple recipe is all about the squash.

Ingredients for this fresh summer side include:

  • Casserole: zucchini and-or yellow squash, onion, parmesan, Italian seasonings, salt & pepper
  • Topping: butter, seasoned bread crumbs, cheddar cheese
  • Optional Add-Ins: red or green bell peppers, cheeses, garlic, tomatoes

You can add other ingredients as well, or substitute other cheeses according to your preference or what you have on hand.

Soft or Tender-Crisp

Zucchini squash casserole can be made to your preference as far as texture.

For a softer casserole slice the zucchini a bit thinner and when sauteeing in the frying pan, cook it a little bit longer so it’s tender-crisp but a bit on the softer side.

For tender-crisp squash keep the zucchini at 1/4″ thickness. Be sure you don’t overcook it.

Slices of summer squash and zucchini on a cutting board and layered in a casserole dish

How to Make It

To Prepare the Squash

  • Cut the squash into ¼ inch slices and thinly slice the onion.
  • For crisper squash cut it thicker, for softer squash cut it thinner.
  • To keep squash from getting watery, sauté in olive oil until slightly softened.

Zucchini, squash, and onions being sautéed in a frying pan.

  • Place squash and onions upright (standing on edge) in a casserole dish.
  • Prepare the topping (according to recipe below) and sprinkle over top.
  • Bake and enjoy.

Buttered bread crumbs cook quickly, so keep an eye on your casserole. If the crumbs appear to be in danger of burning before the rest of the casserole is finished cooking, cover with a loose tent of foil. This will ensure they stay crispy but will reflect much of the heat away from the top.

Overview of squash casserole in a white casserole dish.

Can It Be Reheated?

Zucchini squash casserole tastes best when served fresh from the oven but of course it can be reheated.

Store leftover squash casserole tightly covered in the refrigerator for up to four days. The breadcrumbs won’t be as crisp but the squash itself will still taste delicious!

To reheat bake until hot (or you can reheat in the microwave). Then turn on the broiler element and put the heated casserole below the broiler for a few minutes of cooking to re-crisp the bread crumbs. Better yet, make a fresh batch of crumbs and top the leftovers with these.

Serve These with Squash Casserole

Zucchini squash casserole pairs well with just about any meaty main dish. Serve it with roasted or grilled chicken, barbecued ribs or hamburgers. It also goes great with Salisbury steak or pork chops with mushroom gravy.

Summer Veggie Sides

Easy Squash Casserole

Slices of tender zucchini and yellow squash meld with a crunchy breadcrumb topping for a dish so satisfying and filling that you can even serve it as an entrée.

  • 1 small onion (sliced)
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 teaspoon Italian seasoning
  • 2 lbs squash (yellow squash and zucchini)
  • salt & pepper to taste
  • 1/4 cup grated parmesan cheese
  • 1/4 cup cheddar cheese
  • 1/3 cup seasoned bread crumbs
  • 2 tablespoons butter
  1. Preheat oven to 350°F.
  2. Slice squash/zucchini into 1/4" slices.

  3. Cook onion in butter and oil until tender. Add squash, Italian seasoning, salt, and pepper. Cook 5-6 minutes or just until tender crisp.
  4. Place squash and onions in a greased 2 qt casserole dish.
  5. Combine breadcrumbs, cheeses, and melted butter in a small dish. Sprinkle over squash.

  6. Bake 35-40 minutes or until squash is tender.

If crumbs start to brown too much, loosely tent with foil.

Squash Casserole with a serving being scooped out.

Squash Casserole with a serving being scooped out.

Top Image - Squash Casserole with a serving being scooped out., Bottom Image - zucchini, squash and onions arranged in a casserole dish.

 

Antipasto Pasta Salad (with Italian Dressing)

Antipasto Pasta Salad is simple to put together, pretty to present and oh so flavorful. With marinated vegetables, cheeses, meats, and pasta all tossed in a homemade Italian dressing it is the perfect combination of flavors. 

Summer is not the same without pasta salad! And this version is the perfect side dish to any entrée, whether it’s oven baked chicken breasts or barbecue!

Close up of antipasto pasta salad in a bowl.

What Is Antipasto?

Typically, antipasto is the first course of a formal Italian meal. Usually, marinated vegetables, cheeses, mushrooms, and meats are arranged on a plate so guests can help themselves.

In this antipasto pasta salad, we use pasta as a base for all the other ingredients so it can be served as a side dish or even as an entrée. Mangia!

Antipasto ingredients laid out on a cutting board.

As Easy As 1,2,3…

Making this antipasto pasta salad is truly easy.

  1. Pasta: Cook pasta ‘al dente and rinse under cold water. Al dente means ‘to the bite’, just a little undercooked so it holds up after being added to the other ingredients.
  2. Dressing: Combine the dressing ingredients or use a bottled Italian dressing.
  3. Combine: Toss together the pasta with remaining ingredients and toss with dressing.

Refrigerate at least one hour before serving. This allows all the flavors to blend.

Can You Make Antipasto Salad in Advance?

Absolutely! This is one of the best side dishes to make in advance and it will stay crisp and flavorful!

Keep it covered in the refrigerator and stir before serving. Adjust the seasoning with salt and pepper and it’s as good as new!

Antipasto ingredients mixed on a cutting board.

Serve It With:

Antipasto Pasta Salad goes with everything. Or it can stand alone because all the food groups are represented here (or top it with grilled chicken if you’d like).

For a summer-evening entrée serve with a nice slice of crusty garlic bread. As a side dish, it pairs perfectly with any kind of meat.

More Perfect Pasta Salads

Antipasto Pasta Salad

This pasta salad is a fun and flavorful combination of marinated vegetables, cheeses, meats, and pasta! Perfect as a side dish or an entree on its own.

  • 8 oz rotini pasta
  • 1 pint cherry tomatoes (halved)
  • 6 oz jar marinated artichoke hearts (quartered & drained (reserve juices*))
  • 1/3 cup sliced red onion
  • 1/2 cup olives (green, black or a mixture)
  • 4 oz sliced salami (halved)
  • 8 oz bocconcini
  • 2 tablespoons fresh basil (sliced)
  • 1 tablespoon fresh parsley

Dressing

  • 1 cup bottled Italian dressing

or

  • 1/4 cup red wine vinegar
  • 1/3 cup olive oil (or use some of the reserved olive oil from the artichoke hearts)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • salt & pepper to taste
  1. Cook pasta al dente according to package directions. Rinse under cold water and drain well.
  2. Combine all dressing ingredient in a bowl and whisk to combine.
  3. Toss all ingredients in a large bowl and refrigerate at least 1 hour before serving.

Nutritional information is calculated using homemade dressing. 

This easy antipasto pasta salad recipe is made with cherry tomatoes, pasta, meat, cheese, and homemade Italian dressing!  This fun pasta salad is full of colors and is one of the best dishes to bring to a summer picnic or barbecue!  #spendwithpennies #antipastopastasalad #pastasalad #sidedish #Italian
This easy antipasto pasta salad recipe is made with cherry tomatoes, pasta, meat, cheese, and homemade Italian dressing!  This fun pasta salad is full of colors and is one of the best dishes to bring to a summer picnic or barbecue!  #spendwithpennies #antipastopastasalad #pastasalad #sidedish #Italian
This easy antipasto pasta salad recipe is made with cherry tomatoes, pasta, meat, cheese, and homemade Italian dressing!  This fun pasta salad is full of colors and is one of the best dishes to bring to a summer picnic or barbecue!  #spendwithpennies #antipastopastasalad #pastasalad #sidedish #Italian

Mexican Corn Salad (creamy and spicy!)

Mexican Corn Salad is a must-try side dishes now that grilling season is in full swing. Freshness and richness join forces in this delightful combination of fresh corn on the cob, crumbled cheese, and a creamy dressing.

This Mexican corn salad recipe takes its inspiration from elote, an ear of cheesy and spicy grilled corn on the cob in Mexican street food.

A bowl full of Mexican Corn Salad garnished with sliced jalapeños.

What is Corn Salad?

Mexican street corn salad is made with char-roasted corn as the foundation. Other ingredients include cotija cheese, olive oil, cherry tomatoes, and diced red onion and jalapenos.

Dressing for Corn Salad

Corn salad dressing is spiced with cumin, fresh chopped cilantro, and ancho chili powder (you can use whatever chili powder you have on hand). Smoked paprika is also a nice spice to toss in if you have it in your cupboard.

You have lots of options for other additions or substitutions in grilled Mexican corn salad.

  • Toppings: Add some diced fresh poblano peppers, black beans or roasted red peppers to the salad.
  • Cheese: A salted, aged crumbling cheese, is ideal, but Cotija might be hard to find, feta or queso fresco can be used instead.

Creamy Mexican corn salad dressing being whisked in a bowl.

How to Make Corn Salad

This recipe is quick and simple to put together. Even quicker when using leftover grilled corn from last nights barbecue! If you don’t have any leftover corn, start by char grilling corn on the cob. Toss some jalapeño cheddar burgers on as well!

  1. Pull back the husk on each ear, but leave attached, and rub off the silk.
  2. Using the husk as a handle, place whole cobs on the grill, turning every couple of minutes for about 10 minutes.
  3. When about a third of the kernels are partially charred, remove and use a sharp knife to slice them off the cob.

Assembly

  1. Combine dressing ingredients.
  2. Combine the charred corn kernels (reserve a little for garnish) with remaining ingredients in a large bowl.
  3. Toss with dressing and refrigerate.

Cold Mexican corn salad should be served chilled, keep in the refrigerator for at least an hour to allow flavors to blend. It will keep for several days in the refrigerator but does not do well in the freezer.

 

A bowl full of Mexican Corn Salad ingredients.

Do You Have to Cook Frozen Corn for a Salad?

If you don’t have fresh corn on the cob, you can use frozen corn or microwave corn on the cob to make an easy Mexican corn salad. Frozen corn, like all freezer veggies, has been blanched in advance, so typically only requires thawing for use in a salad.

You could give it both of these a char treatment if you want by placing kernels on a parchment-lined cookie sheet and placing under the broiler for a minute or until the edges start to get some color.

Serve it alongside grilled BBQ chicken and an ice cold mango margarita for a tasty summer meal!

More Tasty Mexican Inspired Dishes

Mexican Corn Salad

This Mexican Street Corn Salad is made with chargrilled corn, Cojita cheese, and creamy mayonnaise and sour cream dressing!

  • 3 corn on the cob
  • 1 tablespoon olive oil
  • 1 cup cherry tomatoes (halved)
  • 1/4 cup red onion (diced)
  • 2 tablespoons jalapeno (finely diced)
  • 1/3 cup cotija cheese (or feta, crumbled)
  • lime wedges for serving

Dressing

  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1/2 teaspoon ancho chile powder
  • 1/2 teaspoon cumin
  • 1 tablespoon cilantro (chopped)
  1. Combine all dressing ingredients and set aside.

  2. Preheat grill to medium high. Brush corn cobs with olive oil and grill 7-10 minutes, turning occasionally until lightly charred. Cool completely.

  3. Cut corn kernels off the cob and place in a bowl.
  4. Add remaining ingredients except lime and toss. Add dressing and toss to combine.
  5. Refrigerate at least 1 hour before serving. Top with additional cheese, cilantro and lime wedges if desired.

Creamy Corn Salad served Mexican style in a large white bowl
Creamy Corn Salad served Mexican style in a large white bowl
Creamy Corn Salad served Mexican style in a large white bowl

Cheesy Chicken Enchilada Casserole

Chicken Enchilada Casserole is a hearty and flavorful meal. This is an easy layered version of chicken enchiladas, has a creamy chicken mixture layered with tortillas & enchilada sauce. It’s all topped with cheese and then baked until browned and bubbly!

With this simple recipe, you can bring South of the Border right to your kitchen in no time at all!

How to Make Chicken Enchilada Casserole

Easier than traditional chicken or ground beef enchiladas, this casserole requires no rolling, tortillas are cut into quarters and layered with the rest of the ingredients! Traditionally enchiladas use corn tortillas however you can make this chicken enchilada with flour tortillas too.

For the Chicken: I start with shredded cooked chicken. This is great for leftover Oven Baked Chicken Breasts but you can also make Poached Chicken or Crockpot Shredded Chicken.

Swap out the shredded chicken for ground chicken or turkey (or even ground beef to make a Beef Enchilada Casserole).

To Make this Easy Casserole:

These creamy chicken enchiladas have chicken, peppers and a cream cheese base.

  1. Make the filling.
  2. Layer chicken mixture, enchilada sauce and tortillas and top with cheese.
  3. Bake until the top is browned and bubbly.

Top with your favorite taco toppings!

What to Serve with a Chicken Enchilada Casserole

We love to keep it simple!

Top and garnish as you’d like with sour cream, salsa, tomatoes, jalapenos and cilantro. Add in a dollop of Guacamole to garnish!

Can You Freeze Chicken Enchilada Casserole?

Definitely, most casserole recipes can be frozen. The key is to make sure they are fully cooled before wrapping tightly, labeling, and placing in the freezer.

To freeze without your casserole dish: 

  1. Prior to baking, line your casserole dish with aluminum foil, and then bake accordingly.
  2. After the casserole is fully cooled, place in the freezer.
  3. Once it’s frozen, you can gently remove it from the pan and use the pan for another casserole! Muy Bueno, no?

More Chicken Casseroles

Chicken Enchilada Casserole

This Chicken Enchilada Casserole combines juicy chicken, tortillas, a cream cheese mixture layered with an easy enchilada sauce!

  • 1 tablespoon olive oil
  • 1 onion (diced)
  • 1 green bell pepper (diced)
  • 2 cloves garlic (minced)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 cup corn (defrosted or drained)
  • 4 oz green chiles (chopped)
  • 4 cups chicken (cooked)
  • 2.5 cups red enchilada sauce ((20 oz))
  • 6 10" tortillas (corn or flour)
  • 2 1/2 cups cheddar or monterey jack cheese (divided)
  1. Preheat oven to 350°F.

  2. Cut 3 of the tortilla in half.

  3. Heat oil In a medium pan, cook onion over medium in oil until softened, about 3 minutes. Add peppers, garlic, corn, cumin and chili powder. Cook until peppers are tender, about 5 minutes. Stir in green chiles.

  4. Place 1/2 cup enchilada sauce in the bottom of a 9×13 casserole dish.

  5. Layer 1 1/2 tortillas to cover the bottom of the pan. Top with half of the chicken mixture 1/2 cup cheese and 1/3 of remaining enchilada sauce.

  6. Add a second layer of tortillas, chicken and cheese. Top with remaining tortillas, enchilada sauce and cheese.

  7. Bake 30-35 minutes or until heated through and browned and bubbly.

 

This easy chicken enchilada casserole layers tortillas, chicken and a cream mixture. It is then baked to a bubbly brown cheesy perfection! #spendwithpennies #chickenenchiladacasserole #maindish #mexican #casserole
This easy chicken enchilada casserole layers tortillas, chicken and a cream mixture. It is then baked to a bubbly brown cheesy perfection! #spendwithpennies #chickenenchiladacasserole #maindish #mexican #casserole

Easy Parmesan Knots

Easy Parmesan Knots are quick and simple warm, buttery garlic knots that twist to perfection in 20 minutes! These won’t last long at the dinner table! 

Quick and simple recipe with all the ingredients around your home! If you are looking for more parmesan, garlic and bread combination you MUST try this Garlic Parmesan Cheese Bombs, Garlic Parmesan Pull-Apart Bread or Parmesan Garlic bites with Alfredo Dip.

Parmesan knots in a basket

Easy Parmesan Knots

My kids love these Parmesan Knots! They are so simple to make and they can even do them all by themselves! Which is a win, win in our kitchen.

We usually always have a can of buttermilk biscuits in our fridge to make these. Need a quick appetizer for game night with friends or a side dish of rolls next to your main meal, these only have six simple ingredients that are easy to have on hand and easy to make.

My girls love to make these Easy Parmesan Knots. Tying them in a knot, stirring the ingredients together and brushing each knot is a highlight they both love. My boys appreciate their “hard work” and devour them with marinara sauce, my Homemade Alfredo Sauce or even cheese.

Ingredients for Easy Parmesan Knots:

  • Refrigerated buttermilk biscuits
  • Melted butter
  • Grated Parmesan cheese (I did use the green can stuff)
  • Garlic powder
  • Dried Oregano
  • Dried parsley flakes

How do you make Easy Parmesan Knots?

  • Roll each biscuit into a 12-in. rope and tie into a knot; tuck ends under.
  • Place 2 in. apart on a greased baking sheet.
  • Bake at 400 for 8-10 minutes or until golden brown.
  • In a large bowl, combine the remaining ingredients; brush the warm knots with the mixture.

buttermilk biscuits rolled out

Can you use homemade dough?

Yes! This is perfect for using homemade bread dough instead of buttermilk biscuits. I love the quick and easiness of the can of biscuits but these are great with homemade bread dough. Try my Quick and Easy Dough for another great way to make them.

What sauces or dips go well with Parmesan Knots?

Can you make these Parmesan Knots ahead of time?

Yes! If they are anything like our home, they won’t last long. These are perfect for a quick snack or a needed side dish of bread during dinner. They will be good for 2 to 3 days in a sealed or contained storage.

Can you freeze Parmesan Knots?

Yes! You can freeze the knots after they are baked; however, they will need to be warmed up after thawed. For best results, making them, baking them and eating them taste the freshest.

Parmesan knots on a baking sheet

Looking for more bread recipes?! Here are some!

Parmesan knots

 

Easy Parmesan Knots

  • 1 tube (12 ounce) refrigerated buttermilk biscuits
  • 1/4 cup melted butter
  • 3 tablespoons grated Parmesan cheese (I did use the green can stuff)
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley flakes
  1. Roll each biscuit into a 12-inch rope and tie into a knot; tuck ends under.
  2. Place 2 inch apart on a greased baking sheet.
  3. Bake at 400 for 8-10 minutes or until golden brown.
  4. In a large bowl, combine the remaining ingredients; brush the warm knots with the mixture.

 

Very Berry Cheesecake Salad

Berry Cheesecake Salad has only the freshest berries combined with a creamy cheesecake fluff.  This is so amazing and will be the hit of any gathering!

Cheesecake and berries makes a perfect combination! Here are more

berry_cheesecake_salad

Berry Cheesecake Salad

I am loving the fresh and delicious berries that are starting to pop up in the stores right now.  I love fresh fruit!   We eat so much fruit around here it is crazy.  I am always trying to think of yummy ways to use up our fruit.  I needed a side to take to a gathering and this idea popped into my head.

Why don’t I make a creamy cheesecake fluff for this fruit to get mixed with?  Cheesecake+Fruit?  What’s not to love!?

How do you make Berry Cheesecake Salad?

  • In a [url:1]large bowl[/url], beat together cream cheese and sugar until smooth and creamy. [url:2]Fold[/url] in the thawed cool whip.
  • Add strawberries, blueberries, blackberries, blueberries, and raspberries. Fold carefully into the cream cheese mixture. Serve immediately.

berrycheesecake3

So I combined two of my favorite things for one amazing result!   It was simple to throw together and the fruit was so delicious buried inside this cheesecake fluff.  It was sweet, and creamy and made one amazing side!

This side was such a hit.  The bowl was completely scraped clean and everyone raved about it.

I know that you will love it just as much as we did!  It is sure to be the hit of your gathering and is the perfect side.

*If unable to find cool whip, a great substitute would be 2 cups of vanilla yogurt.

berrycheesecake2

 

 

Very Berry Cheesecake Salad

Fresh berries combine with a creamy cheesecake fluff. This is so amazing and will be the hit of any gathering!

  • 1 (8 ounccream cheese (softened)
  • 1/2 cup sugar
  • 8 oz cool whip (thawed*)
  • 6 cups berries (I used:)
  • 3 cups strawberries (sliced)
  • 1 cup blackberries
  • 1 cup blueberries
  • 1 cup raspberries
  1. In a [url:1]large bowl[/url], beat together cream cheese and sugar until smooth and creamy. [url:2]Fold[/url] in the thawed cool whip.
  2. Add strawberries, blueberries, blackberries, blueberries, and raspberries. Fold carefully into the cream cheese mixture. Serve immediately.

[b]Alyssa Also Recommends:[/b]

Want to make this even easier? Here are a few products that I LOVE:

•[url:3]Finedine Mixing Bowls[/url]
•[url:4]The Recipe Critic Spatula[/url]
•[url:5]The Recipe Critic Measuring Cups[/url]

Jalapeños Corn Fritter with a little kick!

Corn Fritters are easy to make, bursting with sweet summery corn flavor, cheesy goodness, and a little jalapeno heat. Serve them for breakfast, or as a side dish at your next barbecue or picnic.

You don’t need bread on the table when you make tasty corn fritters.

Four corn fritters stacked with a dollop of sour cream on top. Garnished with green onions and parsley.

What are Corn Fritters?

Corn fritters are a chunkier version of zucchini pancakes with a thicker batter. They are often seen as more of a savory dish than a sweet breakfast food. In addition to containing plenty of corn, fritters are usually enhanced with other flavors as well.

The ingredients and seasonings are what make this the best corn fritter recipe you’ve ever tasted. Here’s what you need:

  • Dry Ingredients: cornmeal, self-rising flour (or all-purpose flour and baking soda), smoked paprika, salt & pepper
  • Wet Ingredients: eggs, milk, oil, shredded Monterey Jack cheese
  • Veggies: corn kernels, green onion, jalapeños

Jalapeno corn fritters are a terrific way to use leftover corn on the cob (or even grilled corn) but you can use either canned or frozen corn too.

Corn fritter ingredients in a bowl mixed and unmixed.

How to Make Corn Fritters

Jalapeno corn fritters come together in just a few minutes. Keep in mind the batter is very thick, and nowhere as runny as pancake batter.

  1. Combine ingredients in a large mixing bowl – except for the milk.
  2. Once mixed, add the milk a little at a time until the batter is thoroughly moistened, but still holds together.
  3. Heat oil in a griddle or frying pan, and drop batter in by spoonful and gently spread to about 3″. Flip when browned.

These are best served warm with a dollop of sour cream and green onions.

Four corn fritters being grilled in a pan.

You can also make oil-free baked corn fritters if you want. For this version:

  1. Preheat the oven to 400
  2. Drop batter by spoonsful onto a parchment lined cookie sheet. Gently spread to about 3″
  3. Bake for 18 – 20 minutes, or until puffed up and brown.

Tasty Toppings!

You can serve corn fritters slathered with butter or other toppings.

  • Sauce: sour cream, salsa, maple syrup, butter
  • Veggies: sautéed onion and peppers, chopped green onions, jalapeños

Freezing Leftover Corn Fritters: After cooling, just pack them loosely in freezer bags, and remove as many or as few as you need. They’ll keep for up to 3 months. No need to thaw before reheating. Just pop them in the microwave for a few minutes or in the toaster oven at 400°F for about 5 – 8 minutes.

Close up of corn fritters being grilled in a pan.

Have More Leftover Corn?

Corn Fritters

These easy homemade corn fritters are a hit for breakfast or as an appetizer. Whether made with leftover corn, creamed corn or frozen corn they are a hit every time!

  • 2 cups corn (fresh, frozen or leftover corn on the cob)
  • 1/4 cup cornmeal
  • 1/3 cup all-purpose flour
  • 1 egg
  • 1 green onion (chopped)
  • 1 tablespoon jalapeno (minced)
  • 1/2 cup Monterey jack cheese
  • salt & pepper to taste
  • 1/4 cup milk (or more if needed)
  • 1/8 teaspoon smoked paprika
  • 2 tablespoons oil
  1. Combine all ingredients except the milk and oil in a small bowl. Mix well.
  2. Add milk a little bit at a time if needed to make a moist mixture that can still hold its shape.
  3. Heat oil over medium heat in a pan. Spoon 2-3 tablespoons of the corn mixture onto the hot oil. Cook 3-4 minutes or until golden, flip and cook an additional 3-4 minutes.
  4. Top with sour cream for serving.

Jalapeño corn fritters are one of my favorite breakfast sides. They are simple to make with leftover corn or even creamed corn! Toss in some cheese, jalapeños and green onions for my favorite easy side!   #spendwithpennies #cornfritters #jalapenocornfritters #breakfast #sidedish #cornrecipes
Jalapeño corn fritters are one of my favorite breakfast sides. They are simple to make with leftover corn or even creamed corn! Toss in some cheese, jalapeños and green onions for my favorite easy side!   #spendwithpennies #cornfritters #jalapenocornfritters #breakfast #sidedish #cornrecipes
Jalapeño corn fritters are one of my favorite breakfast sides. They are simple to make with leftover corn or even creamed corn! Toss in some cheese, jalapeños and green onions for my favorite easy side!   #spendwithpennies #cornfritters #jalapenocornfritters #breakfast #sidedish #cornrecipes