Lentil Chili {A Hearty, Budget-Friendly Meal!}

Lentil Chili with bread

Homemade Lentil Chili is a hearty, budget-friendly meal that is ready in under an hour! 

Lentils, canned tomatoes and beans, fresh bell pepper and a handful of spices are simmered on the stovetop to create this delicious chili dish.

Lentil Chili in white bowls garnished with shredded cheese and cilantro.

Simple Pantry Ingredients

This homemade lentil chili recipe is foolproof. It uses simple, inexpensive ingredients that are most likely in the pantry already, and can be on the table in less than an hour to feed that hungry crowd!

Just toss ingredients in a pot on the stove, and simmer until flavors blend together!

Ingredients to make Lentil Chili

Ingredients/Variations

This lentil chili recipe uses ingredients that are probably already in the pantry!

LENTILS Brown lentils are added to this chili, but yellow, red or green will work perfectly too. You can also add canned lentils!

If using canned lentils, double the quantity of lentils and reduce the broth in this recipe. You will also want reduce the simmering time just until the vegetables are soft.

VEGGIES Onion and fresh bell peppers are chili must-haves. Stretch this dish even further by adding corn, celery, sweet potatoes, carrots or whatever you have on hand!

CANNED GOODS Diced tomatoes, kidney beans, and tomato sauce all add to the flavor of this chili. Try using canned tomatoes that are already seasoned for an extra kick!

SPICES Keep the chili mild if preferred, or take it to the next level by adding even more homemade chili powder or red chili flakes!

VARIATIONS Add meat to this Lentil Chili for a super hearty version! Use ground beef, ground chicken or Italian sausage!

Ingredients for Lentil Chili in a pot.

How to Make Lentil Chili

It’s as easy as 1-2-3 to make this delicious one-pot wonder!

  1. Saute the onion then add garlic and spices.
  2. Add lentils and tomatoes with juices and broth. Simmer until mixture is thickened.
  3. Serve immediately with desired toppings.

Top chili with shredded cheese, sour cream or jalapenos. Serve with chile cheddar cornbread or homemade french bread to sop up all that sauce!

For lentil chili with beef, just cook ground beef with the onion and garlic.

For turkey lentil chili, add cooked, shredded turkey to the chili when the lentils are added. Great for using up leftover turkey!

Cooked Lentil Chili in a pot garnished with shredded cheese, tomatoes and cilantro.

Tips for Perfect Lentil Chili

  • To thicken chili, simmer uncovered until excess liquid is cooked off. Alternatively, blend or mash approximately half a cup of lentils and add back into the chili.
  • For slow cooker lentil chili, cook on low for 8 to 10 hours (perfect for overnight or a workday) or 4 to 5 hours on high.
  • For an Instant Pot, cook 30 minutes on high and then slow release for 13 minutes (or follow user guide directions).
  • Leftovers can be stored in an airtight container for 3-4 days in the fridge.

Leftovers

  • To reheat, put back in pot on medium heat until heated through. Or, put in a microwave-safe bowl and heat in 30-second intervals until heated through!
  • Freeze for up to 1 month in an airtight container.

More Meatless Mains

Did you enjoy this stovetop Lentil Chili? Be sure to leave a rating and a comment below! 

Lentil Chili being served in bowls
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Lentil Chili

This Lentil Chili is a fun twist on a classic comfort food!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 36 minutes
Total Time 51 minutes
Servings 6
Calories 348
Author Holly Nilsson

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 1 cup bell pepper chopped red or green
  • 4 cloves garlic minced
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 1/4 cups brown lentils
  • 19 ounce kidney beans drained and rinsed
  • 28 ounce canned diced tomatoes with juice
  • 1 cup tomato sauce
  • 4 cups low sodium beef broth or vegetable or chicken broth

Instructions

  • Heat 1 tablespoon olive oil over medium heat.
  • Cook onion and bell peppers until softened, about 5 minutes.
  • Add garlic, chili powder, and cumin. Cook 1 minute more.
  • Add lentils, beans, tomatoes, tomato sauce, and broth.
  • Bring to a boil, reduce heat to a simmer cook covered 25 minutes. Uncover and cook an additional 15 minutes or until chili reaches desired thickness.

Notes

  • 1 lb lean ground beef can be cooked and added to the chili along with the onion.
  • To thicken chili, simmer uncovered until excess liquid is cooked off.
  • To use canned Lentils, double the lentils listed in the recipe and do not add the broth. Also reduce the cook time to simmer for 15 minute uncovered as the lentils are already cooked. 
  • For Slow Cooker Lentil Chili, combine all ingredients and cook on high for 4-5 hours or low for 8-10 hours. 
  • For Instant Pot Lentil Chili, combine all ingredients in the Instant Pot and cook on high for 30 minutes. Slow release the pressure for 13 minutes (or follow user guide directions). 

Nutrition

Calories: 348 | Carbohydrates: 58g | Protein: 23g | Fat: 4g | Saturated Fat: 1g | Sodium: 747mg | Potassium: 1603mg | Fiber: 23g | Sugar: 8g | Vitamin A: 1915IU | Vitamin C: 52mg | Calcium: 117mg | Iron: 8mg
Lentil Chili in a white bowl with title
lentil chili being served with writing
lentil chili with bread with writing.
a bowl of lentil chili with writing.

BLT Sandwich {Easy to Make!}

Everything is better with bacon including our favorite ever BLT sandwich.

Made with bacon, lettuce, and tomatoes between two thick slices of toasted bread this sandwich is a hearty lunch option, a simple dinner and an all around favorite!

Close up of BLT on a cutting board

Why We Love this Sandwich

When running short on time or short on ideas this classic BLT sandwich is always a family favorite.

Made with layers of fresh and tasty ingredients, including lots of bacon, it is a go-to sandwich recipe in my house!

With just 15 minutes to make, it is the perfect last-minute lunch or dinner idea.

Overview of ingredients for BLT

BLT Ingredients

Part of what makes this sandwich so special is that there are really only a handful of ingredients: bread, bacon, lettuce, tomato, and mayo! No wonder it’s so popular!

BACON Thick cut crispy bacon is the perfect bacon for this recipe. Cook bacon in the oven is an easy no-mess way to make crispy bacon!

If you don’t have bacon, you can use sliced ham, Canadian bacon, pancetta, or turkey bacon. Each provides their own delicious flavor for this recipe!

LETTUCE Iceberg, bibb, romaine…whatever lettuce you have on hand will work great in this recipe. For the perfect amount in every bite, I love to thinly shred the lettuce before adding it to my sandwich.

TOMATOES It goes without saying that you must add tomatoes to have a true BLT, but any tomatoes will do! Tomatoes provide a lot of great flavor in this recipe, so choose nice juicy ripe ones!

Beefsteaks are great because you only need a few slices for a hearty sandwich. Roma tomatoes are firm and full of flavor.

BREAD Almost any bread is perfect for BLT’s but thick, dense bread like sourdough and rye add extra flavor. Just be sure to toast until golden brown!

Overhead of open BLT with lettuce & tomato on the side.

Other Delicious Additions

There’s a lot of variations to the BLT. Make a BALT by adding avocado or a BELT by serving with an egg in the middle! Or try these yummy variations.

Of course a thick slice of cheddar is favorite!

  • Spicy: Turn these into a great twist on jalapeno poppers and add in some cream cheese and sliced jalapenos, green chiles, horseradish, or spicy mustard.
  • Veggies: Slices of roasted veggies like eggplant and zucchini, coleslaw, onion, or sauerkraut.
  • Protein: Thin slices of ham, prosciutto, chicken (turn it into a club sandwich), or sliced cheese!

Chop up extra ingredients and set them aside! The flavors of a classic BLT and turn it into a BLT grilled cheese or a BLT pasta salad for a fun and delicious twist!

Close up of BLT cut in half, stacked on top of one another.

How to Make a Perfect BLT

This recipe is as easy as 1, 2, 3!

  1. Prep: Shred lettuce, slice tomatoes, and fry or bake bacon.
  2. Toast: Toast bread and top with mayonnaise.
  3. Assemble: Top one slice of bread with bacon, shredded lettuce, and tomatoes. Top with the other slice of toasted bread.

Cut on the diagonal and serve immediately.

What to Serve With It

For side dishes, I recommend the following equally amazing dishes that are perfect to round out your BLT extravaganza!

Fresh Tomato Soup pairs perfectly with any recipe!

Try serving with a veggie plate and this delicious spicy dill dip! Or, how about some tasty, crispy zucchinni fries with chipotle mayo? Or this caesar pasta salad is the perfect complement to a BLT!

Delicious Sandwich Recipes

Did you enjoy the Perfect BLT? Be sure to leave a rating and a comment below to let us know how YOU make the perfect BLT!

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How to Make the Perfect BLT

This BLT recipe is quick, easy and full of flavor. Add avocado or egg for a fun twist!
Course Dinner, Lunch
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 sandwiches
Calories 816
Author Holly Nilsson

Ingredients

  • 4 slices bread your favorite variety
  • 6 slices thick cut bacon
  • 2 tomatoes large, ripe
  • 4 leaves lettuce iceberg, bibb or romaine
  • 4 tablespoons mayonnaise
  • salt & pepper

Instructions

  • Wash lettuce, dry and cut into thin shreds. Slice tomatoes into thick slices.
  • Cook bacon until crisp, drain on paper towel and set aside.
  • Toast bread until lightly browned, butter if desired and set aside.
  • Spread each slice of bread with 1 tablespoon mayonnaise.
  • Top with bacon, tomatoes and lettuce. Season with salt and pepper to taste.
  • Cut in half and serve.

Notes

To cook bacon in the oven, preheat oven to 400°F. Place a rack on a rimmed baking sheet. Put bacon the rack and bake 18-20 minutes or until crisp.

Nutrition

Serving: 1sandwich | Calories: 816 | Carbohydrates: 34g | Protein: 21g | Fat: 66g | Saturated Fat: 18g | Cholesterol: 83mg | Sodium: 1191mg | Potassium: 630mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1145IU | Vitamin C: 17mg | Calcium: 95mg | Iron: 3mg
Close up of a prepared BLT Sandwich with a sandwich pick through it.
Top image - BLT ingredients. Bottom image - close up of a BLT sandwich cut in half and stacked.
Close up of a homemade BLT Sandwich.

Pizza Rolls (easy to make)

Pizza Rolls on parchment

Pizza Rolls are a handheld bites filled with cheese and all of your favorite pizza toppings!

A simple pizza dough roll with loads of pepperoni and cheese are to bubbly perfection in about 30 minutes.

Pizza Rolls on parchment paper, with a bite taken out of one.

Bite Sized Pizzas

Prepacked or made ahead pizza dough makes this easy recipe not only fun to make, but great for kids to learn basic cooking skills and have fun at the same time!

Choose your favorite pizza toppings or let the kids add their own!

These Pizza Rolls make for a yummy snack, appetizer, lunch or dinner! They’re a great freeze-ahead meal, perfect for busy weeknights.

Pizza dough rolled out and spread with pizza sauce.

Ingredients/Variations

DOUGH For this recipe, I use pizza dough but any kind of dough will work. If you have a can of crescent rolls, use those!

SAUCE Top your dough with pizza sauce, tomato sauce, marinara sauce or try making a homemade pizza sauce!

TOPPINGS Anything that goes on a regular pizza can go into a pizza roll! If using veggies that contain a lot of water (like mushrooms) be sure to cook them first and drain well.

Meat: I love pepperoni as a topping, but bacon, Italian sausage or shredded chicken will taste great too.

Veggies: While I didn’t add any veggies, fresh peppers, mushrooms or jalapenos would taste delicious!

Cheese: Mozza and Parmesan are my favorites, but try cheddar, Monterey jack or pepper jack for a fun twist.

How to Roll Out Pizza Dough

  • For pizza dough: gently remove from the container and roll it out flat. Use a little flour to keep the dough from sticking to the work surface or hands.
  • For crescent rolls: squeeze together the perforated edges to make one large square, and roll out to about a 16” by 14” inch square.

Pizza dough rolled out & spread with sauce, topped with mozza cheese and pepperoni.

How to Make Pizza Rolls

For delicious, homemade pizza roll perfection:

  1. Roll out dough, spread with sauce, and add toppings.
  2. Roll up from one end to the other, then slice into 12 rolls.
  3. Place in greased muffin tins and sprinkle with cheese then bake per recipe below.

Serve with remaining pizza sauce for dipping!

Pizza Rolls in a muffin tin topped with mozza cheese.

How to Store Pizza Rolls

Keep cooled pizza rolls in a zippered bag in the refrigerator until they are ready to be reheated again. Reheat in the microwave with a fresh sprinkle of cheese. Don’t forget to heat up the pizza sauce!

Or freeze (like pizza pockets) in an airtight container, and take for lunches or a quick snack!

Pizza Rolls on parchment paper, with a side of pizza sauce in a white bowl.

Yummy Pizza-Inspired Recipes

Did you love these homemade Pizza Rolls? Be sure to leave a rating and a comment below! 

Pizza Rolls on parchment
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Pizza Rolls

These Pizza Rolls are filled with your favorite pizza toppings.
Course Appetizer, Lunch, Main Course, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Cool Time 5 minutes
Total Time 32 minutes
Servings 12 rolls
Calories 193
Author Holly Nilsson

Ingredients

  • 1 lb pizza dogh or 1 can refrigerated pizza dough
  • 1 cup pizza sauce divided
  • 2 teaspoon fresh parsley
  • 1/2 teaspoon garlic powder
  • 1 1/2 cups mozzarella cheese shredded
  • 1/3 cup parmesan cheese grated
  • 2/3 cup mini pepperoni or chopped pepperoni

Toppings

  • 2 tablespoons parmesan cheese grated
  • 2 tablespoons olive oil
  • fresh parsley for garnish

Instructions

  • Preheat oven to 400°F.
  • Roll pizza dough out to approximately a 16" x 14" square
  • Combine garlic powder and parsley with 1/2 cup of pizza sauce and spread over the dough. Top with mozzarella, parmesan cheese, and mini pepperoni. Roll dough cinnamon roll style.
  • Cut into 12 slices and place in greased muffin tins.
  • Sprinkle with parmesan cheese and bake for 12-14 minutes.
  • Cool 5 minutes and serve with remaining pizza sauce for dipping!

Notes

  • Use premade pizza dough, crescent rolls or homemade pizza dough.
  • Pizza sauce, tomato sauce or even marinara sauce work great.
  • Toppings: Try bacon, fresh peppers or even pineapple and don't forget your favorite cheese. If your toppings have a lot of moisture (like mushrooms) be sure to cook them first.
 

Nutrition

Calories: 193 | Carbohydrates: 17g | Protein: 9g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 599mg | Potassium: 96mg | Fiber: 1g | Sugar: 3g | Vitamin A: 211IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 1mg
Pizza rolls on parchment paper with sauce with writing
Pizza rolls with tomatoes sauce and writing
Pizza rolls with writing
Pizza Rolls no parchment paper with writing

Black Bean Tacos {Ready in 20 Mins!}

Four black bean tacos prepared on a plate. Topped with lettuce, tomatoes, cheese, and jalapenos.

For a super quick and nutritious meatless meal, an easy Black Bean Taco recipe is exactly what the family needs! 

A simple mixture of beans, veggies and our favorite seasonings make a delicious filling for tacos! Set out a DIY Taco Bar with all kinds of toppings for everyone to create their own taco masterpiece!

Four black bean tacos prepared on a plate. Topped with lettuce, tomatoes, cheese, and jalapenos.

Why We Love This Recipe

Beans and corn (canned or frozen) are always kept in my pantry meaning this dish can be made at a moment’s notice.

It is a healthy meatless meal (with homemade taco seasoning) that not only tastes great, its budget-friendly too!

This recipe is so quick, start to finish it’s on the table in under 30 minutes!  It’s a great recipe to get the family involved in preparing toppings.

Black bean taco ingredients in a frying pan.

How to Make Black Bean Tacos

  1. Prepare black beans for tacos:
    • To prep canned beans, rinse thoroughly in a colander, and they are ready to use!
    • To prep dried beans, follow this simple guide for soaking and cooking beans. Or try putting that Instant Pot to good use and cook dried beans for 30 minutes and slow release for 15 minutes!
  1. Saute onion and garlic until browned and fragrant.
  2. Add remaining ingredients and simmer until thickened.

Serve in warmed corn or flour tortillas with an assortment of taco toppings!

What Other Beans Can Be Used? Any kind of canned or dried beans can be used for tacos. Pinto beans, great northern beans, even lentils can be used, be sure to follow the same procedure for rinsing and cooking above.

What Other Veggies Can Be Used?

Tacos can be filled with anything! In keeping with the meatless theme of this recipe, try diced zucchini, sautéed mushrooms, diced potatoes, sweet potatoes, or even cauliflower rice!

Want spicy black bean tacos? Add in diced jalapeno for a little bit of heat.

Toppings for Tacos

  • VEGGIES: sliced black olives, jalapenos, green chiles, avocados, or cilantro!
  • CRUNCHY: cabbage slaw or shredded lettuce
  • SAUCE: salsa, guacamole, and sour cream
  • CHEESE: Any kind of cheese!

A tortilla topped with black bean mixture, lettuce, tomatoes, cheddar cheese, and jalapenos.

Favorite Taco Recipes

Four black bean tacos prepared on a plate. Topped with lettuce, tomatoes, cheese, and jalapenos.
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Black Bean Tacos

Super quick and nutritious meatless meal!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 tacos
Calories 176
Author Holly Nilsson

Ingredients

  • 2 teaspoons olive oil
  • 1/2 onion finely diced
  • 2 cloves garlic minced
  • 1 1/2 cups frozen corn
  • 15 oz black beans drained and rinsed
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon cumin
  • 1/2 cup salsa
  • salt & pepper to taste
  • 8 corn or flour tortillas 6 - inch
  • toppings as desired

Instructions

  • Cook onion and garlic in olive oil over medium heat until tender, about 4 minutes.
  • Add corn, black beans, seasonings, and salsa. Simmer 5-6 minutes or until liquid has evaporated.
  • Slightly mash some of the beans if desired. Taste and season with salt & pepper to taste.
  • Spoon into tortillas and top as desired.

Notes

To use canned beans, rinse thoroughly in a colander.
To use dried beans, soak dried black beans in cold water overnight. Drain and rinse. Place in a pot and bring to a simmer, cook 60-90 minutes or until tender. For other types of beans, follow this simple guide for soaking and cooking beans
Any kind of canned or dried beans can be used for tacos. Pinto beans, great northern beans, even lentils can be used, be sure to follow the same procedure for rinsing and cooking above.
In keeping with the meatless theme of this recipe, swap in any veggies you'd like. Diced zucchini, sautéed mushrooms, diced potatoes, sweet potatoes, or even cauliflower rice!

Nutrition

Serving: 1taco | Calories: 176 | Carbohydrates: 34g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Sodium: 135mg | Potassium: 392mg | Fiber: 8g | Sugar: 1g | Vitamin A: 189IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 2mg

Easy Bean Recipes

A plate full of prepared black bean tacos topped with lettuce, tomatoes, and jalapeños.
A black bean taco topped with lettuce, tomatoes, and jalapeños.
A black bean taco topped with lettuce, tomatoes, and jalapeños.
Close up of a black bean taco topped with lettuce, tomatoes, and jalapeños.

Fusilli with Meat Sauce (Quick & Easy!)

Fusilli with meat sauce in a pan garnished with parsley.

Fusilli with meat sauce is the perfect one-pot meal.

Tender pasta (fusilli in this case) is simmered in a simple meat sauce. A few additions take a pantry staple from ordinary to delicious!

Fusilli with meat sauce in a pan garnished with parsley.

Why We Love This Recipe

Quick When you’re short on time this easy pasta dish is the perfect recipe, it’s ready in about 30 minutes.

Easy This recipe transforms a jar of pasta sauce to make it taste homemade with a few simple additions (of course you can skip the jarred pasta sauce and start with homemade marinara if you prefer).

Yummy It’s a family-pleasing kind of meal, everyone loves this easy version of a meat sauce and there are never complaints at the dinner table!

Meat sauce in a pan with parsley and a jar of fusilli pasta

Ingredients/Variations

FUSILLI The twists and twirls of fusilli capture the sauce for the perfect bite.

Use any medium pasta; penne, rotini, bowties or even cheese tortellini! Or use up any leftover cooked pasta in your fridge.

Fusilli with Meat Sauce in a pan topped with grated parmesan cheese and parsley.

SAUCE This uses jarred sauce as a shortcut! A splash of red wine, some onion, garlic and seasonings make it taste homemade!

Variations: You can substitute the ground beef for any ground meat you have on hand. Try using ground chicken, pork, or Italian sausage.

Out of red wine? Substitute in beef broth (if using ground chicken) and mix with marinara sauce or any tomato sauce that’s already in your pantry.

No Pasta Sauce? Use tomato sauce and a spoonful of tomato paste with a dash of garlic powder and onion powder (and a teaspoon of sugar if needed).

CHEESE No pasta is complete without a sprinkle of cheese! For this recipe,  I enjoy mozzarella and parmesan but you can use any cheese you have on hand. Try pepper jack for a little spice or try cheddar cheese.

Meat Sauce in a frying pan topped with parsley

How to Make Fusilli with Meat Sauce

  1. Brown the beef and onion, drain the fat.
  2. Add red wine and simmer. Add remaining ingredients
  3. Meanwhile, cook pasta until al dente, don’t drain!
  4. Stir it all together until hot and sprinkle with some parm!

Serve topped with cheese and a side of homemade garlic bread to sop up all the juicy meat sauce!

A serving spoon of fusilli with meat sauce topped with parmesan cheese

Tips for Perfect Pasta Every Time

  • Since the pasta is simmered in the sauce, cook only until al dente so that it doesn’t overcook and become too soft.
  • When cooking pasta, use generously salted water. There is no need to add oil to the water as it will just float to the top.
  • Do not rinse the pasta once cooked, the starches help the sauce cling. Save a little bit of the drained pasta water to thin out your sauce if needed.
  • Keep leftovers in the refrigerator for up to 4 days. Just stir, reheat, and top with a little extra cheese before serving!

Easy Pasta Dishes

Did you enjoy this easy Fusilli with Meat Sauce?  Be sure to leave a rating and a comment below!

Fusilli with meat sauce in a pan garnished with parsley.
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Fusilli with Meat Sauce

Pasta noodles are tossed in a rich tomato sauce for a family favorite all year long!
Course Main Course, Pasta
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 27 minutes
Servings 4 servings
Calories 554
Author Holly Nilsson

Ingredients

  • 1 pound lean ground beef
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 1/4 cup red wine or beef broth
  • 24 ounces marinara sauce or pasta sauce
  • 8 ounces fusilli or medium pasta
  • 1/4 cup mozzarella cheese shredded
  • 2 tablespoons parmesan cheese grated

Instructions

  • Brown beef, onion, and garlic in a deep skillet over medium-high heat until no pink remains. Drain fat.
  • While the beef is browning, cook pasta in salted water just until al dente. Drain but do not rinse.
  • Stir in red wine and Italian sesoning. Simmer until it evaporates about 3 minutes. Add sauce and simmer a few minutes more. Stir in cooked pasta and simmer an additional 2-3 minutes or until heated through.
  • Top with cheeses and serve.

Notes

For this recipe we use fusilii, but any pasta will do. Try penne, rotini, or bowtie pasta.
Cook pasta noodles just to al dente as they continue to cook when simmered with the meat sauce. 
Ground beef can be substituted for ground chicken, pork, or Italian sausage.
No Red Wine? Substitute a splash of beef broth.
No Pasta Sauce? Use tomato sauce and a spoonful of tomato paste with a dash of garlic powder and onion powder (and a teaspoon of sugar if needed).

Nutrition

Calories: 554 | Carbohydrates: 55g | Protein: 33g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 84mg | Sodium: 1055mg | Potassium: 1090mg | Fiber: 5g | Sugar: 10g | Vitamin A: 803IU | Vitamin C: 14mg | Calcium: 122mg | Iron: 5mg

Italian Bean Soup {A Family Favorite!}

Italian Bean Soup with parmesan

Italian Bean Soup is a hearty, savory meal that is quick & easy to make!

It’s one of those savory comfort foods everyone will love. It uses simple ingredients like Italian sausage, veggies, beans, and a dash of garlic and seasonings for a hearty soup that’s full of flavor!

Italian Bean Soup in white bowls garnished with parsley.

Why We Love This Recipe

This Italian Bean Soup is a hearty, savory, and budget-friendly way to feed your family!

I love this recipe because I almost always have everything on hand!

I use cannellini beans but honestly, you can use any kind of beans in your cupboard. The beans in this recipe are canned if yours are dried, be sure to cook them first. (I soak beans overnight to make the cook time quicker and to make them a bit less gassy).

Just like beef macaroni soup, this recipe is versatile and you can add almost anything (leftover roasted zucchini is a favorite).

Add in pasta (to make it similar to a fagioli), veggies or other pantry staples to customize and stretch this soup!

Ingredients for Italian Bean Soup in a pan.

Ingredients

MEAT Italian sausage provides extra flavor and seasoning in this recipe, but ground beef, ground chicken, or meatballs are great options too! (Up the seasonings and add a bit of fennel seed and chili flakes if you substitute the Italian sausage).

VEGGIES Feel free to use any veggies you have on hand: canned corn, diced potatoes, leftover roast veggies, frozen mixed veggies, fresh broccoli or zucchini from the fridge or garden!

BEANS Canned white beans are added to this soup, but any canned beans (or cooked dried beans) will be perfect. Try Great Northern beans, cannellini beans, or black beans if that’s what you have.

ADDITIONS To stretch this meal even further try adding in leftover brown rice, pasta, or couscous.  Sprinkle with some shredded cheese and add a dollop of sour cream for the perfect bowl of soup!

Italian Bean Soup in a pan with a bay leaf, with bread on the side.

How to Make Italian Bean Soup

A simply delicious pot of steaming soup will be ready to eat in just a few simple steps!

  1. Cook sausage with onion, drain fat.
  2. Add remaining ingredients and simmer until the carrot is soft.
  3. Discard bay leaf before serving.

Serve with fresh crescent rolls, biscuits or a side salad for the perfect meal!

Top Tips for a Great Soup

  • If using dried beans instead of canned, soak beans and cook in water before adding to the soup.
  • Dried beans expand once soaked, only use half the quantity dry that you would with hydrated or canned beans.
  • If adding pasta, cook it separately and add it to each bowl. If left in the soup it’ll get mushy.
  • This soup will last up to 4 days in the fridge but since it doesn’t have pasta or potatoes it freezes well!
  • To freeze this soup, ladle it into zippered bags, date and lay flat in the freezer. They should keep for 4 months.
  • When ready to enjoy, let the soup defrost in the fridge and reheat on the stove until heated through. Season with salt and pepper.

Italian Bean Soup being scooped out of a pan with a ladle.

There will be plenty of leftovers too! Freeze portions for easy lunches or a quick weekday dinner the whole family will love.

Hearty Soup Recipes

Did you make this delicious Italian Bean Soup?  Be sure to leave a rating and a comment below!

Italian Bean Soup with parmesan
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Italian Bean Soup

Italian Bean Soup is an easy, filling meal the whole family will love!
Course Lunch, Main Course, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 6 servings
Calories 380
Author Holly Nilsson

Ingredients

  • 1 pound Italian sausage or ground beef
  • 1 onion diced
  • 1 1/2 teaspoons Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1 carrot chopped
  • 3 cups beef broth or chicken broth
  • 15 ounces canned diced tomatoes with juices
  • 15 ounces canned white beans drained and rinsed
  • 2 tablespoons tomato paste
  • 1 bay leaf

Instructions

  • Brown sausage and onion in a large pot until no pink remains. Drain any fat.
  • Add remaining ingredients and bring to a boil. Reduce heat and simmer 15 minutes or until carrot is tender and flavors have blended.
  • Discard bay leaf and serve.
  • Garnish with parmesan cheese and parsley if desired.

Notes

For dried beans, soak beans before adding to soup. 
Since dried beans expand once soaked, only use half the quantity that you would with canned beans.
This soup will last up to 4 days in the fridge, keep in an airtight container so it doesn't absorb the flavors of other dishes in your fridge.
To freeze, ladle into zippered bags, date and lay flat in the freezer. They should keep 4 months.
When ready to enjoy, let soup defrost in fridge and reheat on the stove until heated through.

Nutrition

Calories: 380 | Carbohydrates: 23g | Protein: 19g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 57mg | Sodium: 928mg | Potassium: 1006mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1871IU | Vitamin C: 11mg | Calcium: 105mg | Iron: 4mg
Italian bean soup with a bay leaf being served with writing
A bowl of Italian bean soup with writing
Italian bean soup with writing
Italian bean soup being served with writing

BBQ Chicken Sliders (Slow Cooker)

BBQ Chicken Sliders are one of the easiest ever Crock Pot recipes!

A simple combo of bacon, chicken and bbq sauce make the most delicious pulled chicken! This recipe is great when you are looking for a change from pulled pork or beef. It’s a meal that everyone will rave about.

Open face BBQ chicken sliders prepared on a baking sheet.

Why We Love This Recipe

This easy recipe is totally no-fail! The chicken comes out delicious and flavorful every single time!

We love that this recipe only needs a only handful of ingredients!! Chicken, onions, bbq sauce and bacon!! Couldn’t be easier and oh so yummy.

I love that this can be prepped ahead of time (even the day before) and cooked to feed a family or a hungry crowd on game day.

The chicken mixture can be kept warm in the slow cooker so your guests can serve themselves, party perfect!

A serving dish of BBQ Chicken slider mixture, topped with bacon and parsley.

Ingredients and Variations

Chicken I use breasts because they’re lean, cook nicely and shred perfectly. You can use thighs in this recipe if it’s what you have on hand.  If you use chicken thighs, skim any fat off once they’re cooked before shredding.

BBQ Sauce Anything goes. I use homemade if I have it on hand but if not, store bought is just fine! Use what you love because a lot of the flavor comes from the BBQ sauce (If buying store bought, I like this one).

BBQ Chicken slider ingredients in a crockpot.

How To Make BBQ Chicken Sliders

This slow cooker chicken slider recipe is crazy easy. Just like pulled pork, simply add the ingredients and let slow cooker do the work!

  1. Cook bacon until crispy, then carmelize onions in reserved bacon grease.
  2. Add all ingredients to the slow cooker.
  3. Deglaze the pan with water and pour it into the slow cooker, mixing well.

Pre-cooked bacon or bacon bits work in this recipe. If using precooked bacon, fry the onion in a bit of olive oil instead of bacon fat.

Crockpot of BBQ chicken shredded and topped with bacon and parsley.

The Best Buns For Sliders

Of course Hawaiian rolls are a favorite for sliders but you can use dinner rolls, tray buns too or even homemade biscuits.

In all honesty, this incredible chicken will taste amazing on pretty much anything. So feel free to grab a pack of ready to serve rolls from the store.

Delicious Toppings For Chicken Sliders

There are so many ways to serve these chicken sliders.

  • How about having these with some sliced tomatoes or classic coleslaw piled on top? Delicious!
  • Or, try them with a spoonful of pineapple salsa, or a pineapple ring on each sandwich! Instant Hawaiian sliders!
  • Hot sauce anyone? Or, some nacho cheese and chopped green onions? Yum!
  • French-fried onions! Need I say more?

Serving dish of BBQ Chicken slider mixture, with open faced sliders.

What To Do With Leftovers

Serve over mac and cheese or even over rice.

BBQ chicken freezes beautifully. Put leftovers including all the sauce into an airtight container, leaving about 2 inches for expansion. According to FDA guidelines, cooked poultry dishes will keep in the freezer for 4-6 months, and in the refrigerator for 3-4 days.

Easy Slider Recipes

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Slow Cooker Barbecue Chicken Sliders

What could be better than the taste of succulent pulled chicken with caramelized onion and bacon, piled high on a warm bun?
Course Appetizer, Main Course, Slow Cooker
Cuisine American
Prep Time 15 minutes
Cook Time 6 hours 15 minutes
Total Time 6 hours 30 minutes
Servings 18 sliders
Calories 242

Ingredients

  • 4 chicken breasts boneless and skinless
  • 18 oz barbeque sauce
  • 12 strips bacon
  • 1 large onion thinly sliced
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 18 rolls (such as Hawaiian Honey Wheat rolls)

Instructions

  • Cook bacon in a frying pan over medium-high heat until crispy and drain on paper towel.
  • Leave 2 tablespoons of bacon grease in the frying pan and add the sliced onions and salt. Cook onions until tender. Add to the bottom of a 6qt slow cooker.
  • When the frying pan has cooled a bit, carefully pour the water into the pan and gently scrape up the browned bits of bacon and onion from the bottom. Pour it into the crockpot.
  • Add chicken breasts and barbecue sauce. Stir and cook on low for 7-8 hours, or on high for 4-5 hours.
  • Shred chicken using 2 forks. Stir in half of the bacon.
  • Spoon mixture on slider buns, top with remaining bacon.

Notes

Nutrition information is per slider.
Coleslaw is a great addition to these sandwiches.
You can use thighs instead of breasts in this recipe.  If you use chicken thighs, skim any fat off before shredding.
Use a good quality bbq sauce because that's where a lot of the flavor comes from. Splurge the extra $1-2 for a brand you love!
The chicken mixture can be kept warm in the slow cooker so your guests can serve themselves, party perfect!

Nutrition

Calories: 242 | Carbohydrates: 23g | Protein: 16g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 52mg | Sodium: 499mg | Potassium: 268mg | Fiber: 1g | Sugar: 10g | Vitamin A: 63IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
Top image - open face BBQ chicken sliders. Bottom image - BBQ chicken mixture in a crockpot.
Open faced BBQ chicken sliders.
Crockpot of BBQ chicken slider mixture.

Cheese Tortellini {with tomato sauce}

Cheese Tortellini is tossed in a quick homemade tomato sauce for an easy weeknight meal!

The sauce is made from pantry staples plus a heavy dose of garlic and simmered with a cheese tortellini pasta. Serve with a fresh salad and crusty bread.

Cheese tortellini with tomato sauce in a white serving bowl with a fork.

 

 

Why We Love This Recipe

Everyone loves a good hearty pasta. It’s hard to believe that the simple ingredients in this cheese tortellini recipe create so much flavor.

  • It’s Quick Any meal that can be on the table in 30 minutes or less is a win in our books!
  • Serve as a Side or Main Dish This makes a nice side with grilled chicken or double the recipe to main a meatless main dish.
  • Fresh Flavor This uses canned tomatoes but has a delicious fresh tomato flavor. If you have fresh herbs, sprinkle them on just before serving.
  • Simple Ingredients The easy sauce is made with items I always have on hand meaning this is a go-to any day of the week!

Overview of ingredients for Garlic Tomato Tortellini in a frying pan.

Ingredients

TORTELLINI Cheese tortellini can be replaced with meat filled tortellini or any filled pasta. Fresh or frozen ravioli works well too.

CANNED TOMATOES Canned diced tomatoes make this recipe quick and easy. Whole tomatoes are a good replacement, get messy and squish them up with your hands before adding to the pan.

ONION & GARLIC If you’ve run out of onion or garlic, you can still go ahead with this recipe! Cook up a bit of celery (or carrot) to start and add in either garlic or onion powder or even dried onion flakes if you have some.

How To Make Cheese Tortellini

It’s as easy as 1, 2, 3 to make this amazing tasting pasta skillet!

  1. Cook the tortellini per package directions, drain and set aside.
  2. Meanwhile, saute onion and garlic with spices. Add remaining ingredients and bring to a boil.
  3. Let the sauce thicken then add tortellini.

Top with parmesan cheese and parsley and serve immediately.

 

Cheese tortellini on top of homemade tomato sauce in a pan

Other Delicious Additions

A tortellini pasta skillet screams for veggies, doesn’t it? This pasta is a great way to use up all kinds of leftovers!

Here are some great add-ins that make this hearty dish even heartier!

Cheese tortellini with tomato sauce in a pan

What to Serve with Tomato Tortellini Pasta

Serve cheese tortellini like any hearty pasta skillet, it goes well with salad and bread.

Salad Ceasar salad or tossed salad with a simple vinaigrette.

Bread Fresh bread is the perfect way to sop up the juicy sauce in this recipe! Try french bread, dinner rolls or homemade garlic bread.

Overview of Garlic Tomato Tortellini in a white serving bowl with a fork.

Leftover Tortellini?

Leftover tortellini pasta reheats well in the fridge. Keep it in an airtight container in the refrigerator for up to 5 days.

Tasty Pasta Skillets

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Garlic Tomato Tortellini

This easy pasta skillet is an easy side or even main dish!
Course Main Course, Pasta
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 side dish servings
Calories 273
Author Holly Nilsson

Ingredients

  • 9 oz cheese tortellini
  • 2 tablespoons olive oil divided
  • 1/2 cup onion diced
  • 4 cloves garlic minced
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/3 cup water
  • 14 oz canned diced tomatoes
  • 1 teaspoon sugar
  • 1/4 cup chicken broth
  • parmesan cheese, basil and parsley for garnish optional

Instructions

  • Cook onion in 1 tablespoon olive oil until tender. Add garlic, basil, and oregano and stir until fragrant.
  • Add tomatoes with juices, water, and sugar and use a spoon to slightly smash the tomatoes.
  • Bring to a boil, reduce heat to simmer. Allow sauce to simmer and thicken while cooking the tortellini, about 10 minutes. Stir in remaining olive oil.
  • Cook tortellini al dente according to package directions. Drain but do not rinse.
  • Gently mix cooked tortellini with prepared tomato sauce. Top with parmesan cheese and fresh parsley or basil and serve.

Notes

SERVING SIZE This recipe makes four 1 cup servings. If serving as a main dish, I would suggest doubling the recipe for 4 people.
Any filled pasta will work well in this recipe (meat filled tortellini or ravioli).
Cooked ground beef or sausage can be added to the sauce as it simmers.
If you have fresh herbs such as basil or parsley, sprinkle them on just before serving.

Nutrition

Calories: 273 | Carbohydrates: 33g | Protein: 10g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 444mg | Potassium: 240mg | Fiber: 4g | Sugar: 6g | Vitamin A: 116IU | Vitamin C: 13mg | Calcium: 128mg | Iron: 3mg
A serving of garlic tomato tortellini
A serving of tortellini pasta topped with a homemade garlic tomato sauce.
Top image - a serving of tomato tortellini. Bottom image - tortellini being stirred into the homemade tomato sauce.

Beef and Macaroni Soup {A Family Favorite!}

Beef and Macaroni Soup in a bowl

Also called “Cowboy Soup,” this beefy macaroni soup is fully loaded with flavor!

This hearty soup can be made with leftover or fresh ground beef, cooked with tender veggies, canned tomatoes, elbow macaroni and a handful of Italian herbs and spices.

A bowl of macaroni soup topped with parsley.

Why We Love This Recipe

It’s crowd pleasin’ – kids and adults both love this tomato-based pasta filled Macaroni Soup

It’s the perfect way to use up leftover ground beef (even leftover taco meat works in this recipe)!

The ingredients are simple and you probably have most of them in the pantry already meaning this easy soup can be made at moments notice!

Best of all, the prep is quick. While the beef is browning, measure the remaining ingredients and it comes together in no time!

Ground beef, tomatoes, tomato paste, and seasoning in a soup pot with remaining ingredients in bowls around it.

Ingredients

Some people refer to this recipe as an American goulash but in our house a goulash is much thicker and doesn’t contain veggies.

GROUND BEEF This soup is perfect for leftover ground beef but can easily be substituted for ground chicken, pork, or even Italian sausage for a little spice. Whatever you have on hand!

PASTA Macaroni is a great addition to this soup but can be substituted for any short pasta you have on hand. Other great kinds of pasta to use are fusilli, shells, or even fun shapes for the kids!

BROTH Made with a handful of savory spices this broth is full of flavor. You can spice it up by adding in some red chili flakes, or complete change the flavor with taco seasoning or chili powder.

VEGGIES Fresh or frozen veggies make a great addition to this soup. To keep it simple I used a frozen mixed vegetable blend but you could add in whatever veggies you have on hand! Leftover roasted veggies work well in this recipe too!

Macaroni and mixed veggies being added to the macaroni soup.

How to Make Macaroni Soup

This easy homemade comfort soup is the perfect ending to a busy day, a chilly day, or any day!

  1. Brown ground beef and onion, drain fat.
  2. Add tomatoes, broth, and seasonings. Bring to a boil and then simmer.
  3. Add remaining ingredients and cook until the macaroni is tender.

Serve hot with a sprinkling parmesan cheese, a side of cheesy garlic breadsticks, and a classic wedge salad.

PERFECT PASTA As this recipe sits, the pasta will soak up the broth.

If you are not going to be eating this all at one sitting, cook the pasta separately and add it to each bowl. If the macaroni is left in the soup overnight, it can become mushy.

Macaroni soup being ladled out of a soup pot.

Delicious Additions

There are lots of additions and toppings that can add flavor to this hearty soup. Really, almost anything goes!

  • Veggies: Corn, peas, carrots, potatoes
  • Beans: black beans, northern beans, or kidney beans
  • Flavorful: black olives, jalapenos, green chiles
  • Toppings: diced avocados, shredded cheddar cheese, sour cream, sliced green onions

Tried & True Tips

This hearty soup is easy to prepare. But for the best results every time I have a few simple tips!

  • If adding in fresh potatoes or carrots be sure to parboil them first. Or add before the pasta so they have time to cook as they take longer than frozen veggies.
  • When adding additional spices, be sure to start small and add more if necessary. Remember that the flavors will become more potent as the soup simmers.
  • If making this soup to freeze, cook the pasta on the side or leave it out. This will prevent it from going soft when thawing and reheating.

A serving of macaroni soup next to the soup pot.

Leftovers

Beef and macaroni soup makes for great leftovers if there’s any left!

To refrigerate, allow to cool, then cover and keep in the refrigerator. Simply reheat on the stove and add a bit of salt and pepper to brighten up the flavors.

To freeze, ladle it into zippered bags, write the date on the outside and place flat in the freezer. Once frozen, store the bags upright to save freezer space. Macaroni soup will keep in the freezer for about 3 months. The pasta may be a little soft after it’s thawed, but that’s easily solved by adding fresh pasta!

Hearty Ground Beef Soups

Is Beef & Macaroni Soup a family favorite in your house?  Be sure to leave a rating and a comment below!

Beef and Macaroni Soup in a bowl
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Beef and Macaroni Soup

This hearty soup is a family favorite.
Course Beef, Main Course, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
Calories 359
Author Holly Nilsson

Ingredients

  • 1 lb lean ground beef
  • 1/2 cup onion diced
  • 6 cups beef broth
  • 14 oz diced tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon oregano
  • 1/2 teaspoon dried basil
  • 1 1/2 cups elbow macaroni uncooked
  • 1 1/2 cups frozen mixed vegetables

Instructions

  • In a large soup pot brown beef and onion until no pink remains. Drain any fat.
  • Add broth, tomatoes, tomato paste, Worcestershire sauce, and seasonings. Bring to a boil. Simmer 5 minutes.
  • Stir in macaroni noodles and vegetables, simmer an additional 8 minutes or until macaroni is tender. Season with salt & pepper to taste.
  • Serve with shredded cheese if desired.

Notes

  • If adding fresh potatoes or carrots add before the pasta so they have time to soften. 
  • If you are not going to be eating this all at one sitting, cook the pasta separately and add it to each bowl. If the macaroni is left in the soup overnight, it will soak up the broth and become mushy.
  • Change up the flavor of this soup with seasonings and toppings.
    • Try taco seasoning, with avocados, sliced jalapenos, and a dollop of sour cream on top for a taco soup. 
    • For a meatless option, swap out the ground beef for black beans, pinto beans, or black eyed peas. 
  • For best results when freezing, leave the pasta out and add when reheating.

Nutrition

Serving: 1.5cups | Calories: 359 | Carbohydrates: 38g | Protein: 25g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 51mg | Sodium: 661mg | Potassium: 1083mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2469IU | Vitamin C: 13mg | Calcium: 60mg | Iron: 3mg
A serving of beef and macaroni Soup with writing
A serving of beef and macaroni Soup with writing
A serving of beef and macaroni Soup with writing
Top image - a serving of macaroni soup. Bottom image - macaroni and veggies being added to the soup.

Ground Beef and Rice Casserole {Easy Prep}

Ground Beef and Rice Casserole is a hearty and comforting combination of flavors.

Simply mix rice, frozen veggies and ground beef into a simple easy to make sauce. Top it all with cheese and bake until bubbly!

Close up image of Ground Beef & Rice Casserole on a plate garnished with parsley.

Why We Love This Rice Casserole

Casseroles are easy to make, comforting and delicious, this recipe is no exception!

It’s versatile since you can use whatever veggies (or meats) that you happen to have on hand!

Cooking ground beef with onion adds lots of flavor. Using instant rice keeps the cook time quick while making a hearty meal.

Prepare this recipe in advance and bake just in time for dinner.

Overhead of ingredients for Ground Beef & Rice Casserole in a casserole dish.

Ingredients/Variations

This recipe is so easily adaptable.

  • Make it with chicken instead of ground beef.
  • Make it with any “cream of” soup you have on hand
  • If you don’t have Instant rice, add in any type of cooked rice can replace instant rice. If using cooked rice, reduce water to 1/2 cup.
  • To replace frozen veggies, steam fresh veggies until tender crisp or use leftover veggies.

To Make a from scratch sauce, use the same sauce we add to our Broccoli Rice Casserole or create your own homemade condensed cream of mushroom soup.

How To Make Ground Beef and Rice Casserole

It’s hard to find something this easy to make that still tastes terrific, but here it is!

  1. Brown ground beef with onions and garlic.
  2. Add all other ingredients and bake (per recipe below).
  3. Top with cheese and broil until bubbly and golden on top.

Overhead image of Ground Beef & Rice Casserole in a casserole dish.

What To Serve With Ground Beef and Rice Casserole

This casserole is a full meal itself, especially with the addition of veggies. To stretch the meal or feed a crowd, add in one of the following:

Side – Grilled or boiled corn on the cob or steamed veggies are the perfect addition!

Salad – Try a simple salad or a more make-ahead layered salad if you have time!

Dessert –  How about a slice of strawberry cheesecake pie or some peach cobbler!

Got Leftovers?

Seal all leftovers in an airtight container. According to the USDA food storage guidelines, leftover dishes with meat added can be refrigerated for 3 to 4 days, and frozen for 2 to 3 months.

To reheat:

  1. Defrost overnight in the refrigerator.
  2. Mix well and place in a covered casserole dish.
  3. Reheat at 325° F until steaming hot and bubbly.

This can also be reheated in the  microwave.

Easy Beef Casseroles

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Beef and Rice Casserole

This Beef and Rice Casserole is cheesy, creamy, filling, and full of flavor!
Course Dinner, Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 48 minutes
Total Time 53 minutes
Servings 6
Calories 365
Author Holly Nilsson

Ingredients

  • 1 lb lean ground beef
  • 1 onion diced
  • 1 can sliced mushrooms drained
  • 1 clove garlic minced
  • 1/2 teaspoon oregano
  • 10 oz chopped spinach frozen, squeezed dry
  • 1 cup instant rice
  • 1 1/4 cup water
  • 10.5 oz cream of celery soup condensed
  • 1/3 cup sour cream
  • salt & pepper to taste
  • 1 cup mozzarella cheese shredded
  • 1/2 cup frozen veggies

Instructions

  • Preheat oven to 350°F.
  • Brown beef, onion and garlic until no pink remains. Drain any fat.
  • Combine beef mixture with all remaining ingredients except cheese.
  • Spread mixture into a 9x13 pan and bake covered for 40-45 minutes or until rice is tender.
  • Add cheese, broil for 3 mins or until golden.

Notes

  • Replace ground beef with ground chicken (or rotisserie chicken).
  • Any “cream of” soup will work in this recipe
  • Replace instant rice with any type of cooked rice (reduce water to 1/2 cup if rice is cooked).
  • To replace frozen veggies, steam fresh veggies until tender crisp or use leftover veggies
Leftovers can be refrigerated for 3 to 4 days or frozen for 2 to 3 months.

Nutrition

Calories: 365 | Carbohydrates: 22g | Protein: 23g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 78mg | Sodium: 480mg | Potassium: 526mg | Fiber: 3g | Sugar: 2g | Vitamin A: 6656IU | Vitamin C: 6mg | Calcium: 210mg | Iron: 4mg
Overview of a serving of ground beef and rice casserole.
Close up of a serving of ground beef and rice casserole.
Top image - a serving of ground beef and rice casserole. Bottom image - ground beef and rice casseorle ingredients.