Bubble and Squeak: A Hearty Breakfast Dish

Bubble and Squeak is an easy hash style meal using boiled potatoes, ham and cabbage. Perfect for breakfast, lunch or dinner, this is a great way to use up any kind of leftover meat, veggies, or potatoes!

Simply season, fry and enjoy!

A serving of bubble and squeak on a plate.

What is Bubble and Squeak?

Bubble and Squeak is a hearty English breakfast dish made with potatoes, cabbage, and optional meat like bacon or sausage. This is where the leftovers part comes in! Whatever was left from dinner the night before gets added with the rest of the recipe ingredients.

Cabbage Just like a Colcannon recipe, this dish combines both cabbage and potatoes in the base. Cut the cabbage into thin slices or even use coleslaw mix if you’re in a hurry.

Potatoes This recipe traditionally uses boiled potatoes but any leftover spuds will do from mashed to scalloped to roasted! You can leave them kind of chunky like you would home fries or smash them up to make a mashed mixture.

Meat Use leftover meat from last night’s dinner, ham, beef, corned beef, bacon, sausage… anything goes.

Bubble and squeak ingredients in a frying pan.

How to Make Bubble and Squeak

This recipe offers a quick turn-around while it bubbles and squeaks on the stovetop. Perfect for those busy, busy mornings (or evenings)!

  1. Cook cabbage until tender. Cook bacon in a frying pan.
  2. Saute onions in the bacon fat and stir in the potatoes and leftover veggies and lightly mash them together.
  3. Add remaining ingredients and cook until browned.

You can also bake bubble and squeak in the oven but make sure the oven is already pre-heated so the casserole cooks quickly.

Bubble and squeak prepared in a frying pan.

How to Serve Bubble and Squeak

Scoop it straight from the pan! Serve with cut fresh fruit, poached eggs, or even biscuits (crumpets with fresh cream, maybe?).

Bubble and squeak is hearty enough to make for lunch or even a light dinner served with a crisp salad and some breadsticks! Tasty, and oh, so versatile!

What About the Leftovers?

This is made from leftovers but also reheats well once combined! Several hours or a few days in the refrigerator (tightly covered, of course) will allow the flavors to blend together more, making it all the better!

  • To reheat, just pop it into the microwave or reheat on the stove and refresh the flavors with a dash of salt and pepper!
  • To freeze place in airtight freezer containers and label with the date. Simple, savory, and satisfying for another day!

Delicious Breakfast Dishes

Bubble and Squeak

Perfect for leftovers, this breakfast casserole is hearty and delicious.

  • 6 cups cabbage (thinly sliced)
  • 4 slices bacon (diced)
  • 1 onion (diced)
  • 1 cup cubed cooked ham
  • 3 cups cooked potatoes (see note)
  • 1 cup leftover vegetables (optional)
  • 1 teaspoon paprika
  • salt & pepper
  1. Place cabbage and 1/4 cup water in a saucepan. Cover and simmer until cabbage is tender, about 10-15 minutes.

  2. Cook bacon in a frying pan. Once crisp, remove from pan and add onions to the drippings. Cook until tender.
  3. Stir in potatoes and vegetables; give them a bit of a mash. Add cooked cabbage and ham. Season with salt & pepper.
  4. Cook until browned adding a bit of butter if needed.

This dish is great to use leftovers so any kind of cooked potatoes will work.

  • To cook potatoes: peel, chop and boil potatoes in salted water for 15 minutes or until tender.
  • Leftover mashed potatoes, roasted or boiled work too.

Leftover vegetables can be added. Include anything you have from cabbage, brussels sprouts to peas and carrots.

Top with soft poached eggs or fried eggs if desired.

A serving of bubble and squeak on a white plate.
Bubble and Squeak prepared in a frying pan
Top image - a serving of bubble and squeak. Bottom image - Bubble and squeak prepared in a frying pan

Award Winning Cheeseburger Soup

Award Winning Cheeseburger Soup is a thick and hearty soup with lean, tender ground beef, shredded carrots, diced celery and potatoes in a warm and creamy cheese soup. This is an award winning soup and it is excellent! 
This is my most popular soup for good reason! If you love soup as much as I do try more of a classic soup like this Literally the BEST Chicken Noodle Soup, Tomato Basil Soup or The BEST Broccoli Cheese Soup Recipe.
Cheeseburger soup in a bowl with shredded cheese on top.

Cheeseburger Soup

This award winning cheeseburger soup is just what you need this winter season.
It is thick, rich and full of flavor!
You can’t go wrong with something SO good.
I knew I wanted something warm, comforting and just creamy good.
This cheeseburger soup is so delicious!
I am impressed by it and blown away at all the reviews.
It has now become one of my most popular soups and for good reason!
I loved the cheesy flavor and I loved that it was different than other soups that we had tried.
It became an instant favorite and it made a lot so I am excited to have leftovers!
Try this cheeseburger soup recipe and you will soon realize how great it really is!!

What you need to make cheeseburger soup

This soup is insanely delicious!

Made with fresh ingredients and topped with shredded cheese, you will make it again and again!

Each vegetable is coated in the cheesy goodness and tastes SO good.

You will love this cheeseburger soup recipe!

Cheesy, thick chunks of vegetables and delicious buttery soup base.

All of this in one bowl is pure joy and happiness!

Simple to make and there will even be a little left over with how much soup there is!

  • Ground beef: use one pound
  • Onion: chopped
  • Carrots: shredded
  • Celery: diced
  • Basil: dried
  • Parsley flakes: added seasoning and flavor.
  • Butter: used for sautéing and thickening the soup.
  • Chicken broth: adds flavor and volume
  • Potatoes: peeled and diced
  • Flour: thickens the soup up.
  • Velveeta: this a processed cheese that will be cubed or use 2 cups of shredded cheddar cheese.
  • Milk: creamy and smooth.
  • Salt and pepper: just a pinch!
  • Sour cream: thickens and adds flavoring to the soup.
Ground beef being cooked

How to make cheeseburger soup

It is an award winning soup and it is excellent!

This cheeseburger soup comes together quickly and easily.

There are a few steps with simple ingredients ending in the perfect creamy soup with chunks of vegetables and tender beef.

It all comes together so well and blends perfectly.

Cheeseburger soup is ranked one of my top recipes and people cannot get enough of it.

My family included! They ask for this recipe often and I can never say no!

I love it just as much as they do!!

  • Cook the beef: Brown the ground beef in 3 quart saucepan. Drain and set aside.
  • Sauté vegetables: In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
  • Add in beef and potatoes then simmer: Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
  • Make a roux: In a small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
  • Add in remaining ingredients and cook: Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.
vegetable being sautéed together in a pot over the stovetop.

Can you make cheeseburger soup in a slow cooker?

The great thing about this cheeseburger soup is I even have a Slow Cooker Cheeseburger Soup recipe that is just as good as this one!

If you are needing to make in the morning and let the slow cooker do the work, then this is the recipe for you!

It tastes just the same as over the stovetop and has just as AMAZING flavoring.

Either recipe will be just that good!

Tips for making cheeseburger soup

This simple to make cheeseburger soup is one of the BEST!

You can’t go wrong with the ingredients as well as how good it tastes overall.

It is delicious from start to finish!

Every bite will leave you wanting more of that creamy soup with thick chunks with every spoonful.

Here are some tips that will help make this cheeseburger soup easier to make.

  • Ground beef: The leaner the ground beef the better. Be sure to drain off any excess of grease before adding it back into the soup.
  • Potatoes: Russet potatoes are thick and strong. They usually don’t go mushy in soups. Yellow and red potatoes will work too but try not to over cook them.
  • Cheese: Velveeta is a favorite for this soup. It will leave it thick and creamy. If you are not a fan of velveeta try shredded cheeses. The texture and thickness will be altered and have a thinner soup base.
  • Thickener: Cream cheese is a great way to substitute the sour cream. It will keep it rich and creamy and still have the thick texture you need.
  • Remove from heat: Before you add in your sour cream, remove the soup from heat. This will help prevent the sour cream from curdling when being stirred in.
  • Make bun croutons: cube a sesame seeded bun and cook them on a baking sheet in the oven for a few minutes. Watching them so they don’t burn. Using the stove top with a skillet will also work until they are golden brown.

Variations of cheeseburger soup

I love mixing and matching recipes, especially after I have made a recipe a few times it is fun to experiment and try it in different ways.

This cheeseburger soup is one of those recipes.

This is definitely a family favorite in our home and made often.

I knew I wanted to try somethings a little different. To start with I made this Bacon Cheeseburger Soup recipe.

This is a great variation but also kept with the cheeseburger soup recipe I already had, just added some bacon.

Here are a few other ways to enhance, substitute or simply leave out to make this cheeseburger soup recipe your own.

  • Meat: switch up your meat by using chicken, ground turkey or even Italian sausage.
  • Vegetables: add in more vegetables or substitute the vegetables in the soup. We have tried mushrooms, bell peppers and even canned tomatoes.
  • Seasoning:  your favorite seasonings can always be added. Simply start with a pinch or 1/4 teaspoon and taste as you go. We have added red pepper flakes or paprika for a more spicy soup or add in season salt for a different taste and blend of soup.
  • Cheese: instead of Velveeta try 2 cups of cheddar cheese or Colby jack cheese. For a spicier cheeseburger soup try it with pepper jack cheese.
  • Cream: don’t leave out the cream but use heavy cream or yogurt or whole milk to keep it creamy but also thick.
  • Broth: beef broth or vegetable broth are great substitutes as well.
Potatoes, ground beef and vegetable in a pot with chicken broth being poured over it.

What toppings to add to cheeseburger soup

Topping are the fun part to add to this cheeseburger soup recipe!

There are already so many great ingredients in this recipe that it all blends together.

With every bite you are guaranteed a cheesy spoonful with a vegetable and topping.

These toppings are versatile and can be made quickly.

I love how simple they are and bring this cheeseburger soup even more flavor!

  • Bacon pieces: for a quick way of making bacon, I use the microwaveable bacon and cut into chunks. Left over bacon is great too.
  • Sour cream: a dollop of sour cream on top just adds to the taste with onions and chives.
  • Onion: chopped and added to the top for a more crunchy texture.
  • Pickles: dill is my favorite. This is fun to have chunks of pickles on top. It adds a sweeter taste to the soup.
  • Crackers: you can never go wrong with crackers. Oyster crackers are fun and little to throw on top or just saltine crackers with a salty taste.
  • Croutons: these will soak up all the cheesy broth and add and extra soft, crunch to your bite.
  • Chips: salty chips are fun to use or pita chips. Dip them like salsa or crumble them up.
  • Bun croutons: dice up a sesame seed bun and toast it or sauté it over the oven until they are golden brown and add to the top.
Adding in the roux to the soup.

Storing cheeseburger soup

This cheeseburger soup is known for being delicious and everything good.

I love the simplicity of this cheeseburger recipe and how delicious it is.

It is a tried and true recipe that our family will continue to make over and over again.

Another great thing about this cheeseburger soup recipe is that it makes a large amount of soup.

Perfect for reheating, freezing or even sharing with others.

Again, it is just that good!

When freezing this cheeseburger soup there are a few adjusts that need to be made.

It is best to leave out potatoes because after being frozen they do become mushy.

Also, it does have sour cream, cheese and a milk base.

This kind of soup does not freeze well. It is best to enjoy your cheeseburger soup fresh!

There are ways to freeze this cheeseburger soup recipe though and I am here to help with that.

  • Storing cheeseburger soup: once your cheeseburger soup is completely cooled place your cheeseburger soup in an airtight container or ziplock bag. This will keep in the refrigerator for 3 to 4 days long. When ready to reheat you may need to add a little chicken broth if it is too thick.
  • Can you freeze your cheeseburger soup? Yes, kind of. It is best fresh and made to serve. If you are needing to freeze this soup and are planning it from the beginning, I recommend leaving out the potatoes until you are warming it back up. Potatoes tend to go mushy when they are frozen in a soup. Once your soup is completely cooled, add your soup to a ziplock bag with excess air removed. Lay flat in your freeze. This will last about 1 month. Freezing too long can separate the soup leaving it hard to reheat and combine back together.
  • How to reheat cheeseburger soup: It is best to reheat your soup on the stove top or in a slow cooker. No need to thaw your soup. Simply add the frozen soup to your pot and reheat on low stirring often. They will keep the soup from separating.
Cheeseburger soup

More delicious soup recipes

Cheeseburger soup with a spoon.

Cheeseburger Soup

Award Winning Cheeseburger Soup is a thick and hearty soup with lean, tender ground beef, shredded carrots, diced celery and potatoes in a warm and creamy cheese soup. This is an award winning soup and it is excellent! 

  • 1/2 pound ground beef (use 1 pound)
  • 3/4 cup chopped onion
  • 3/4 cup shredded carrots
  • 3/4 cup diced celery
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • 4 tablespoons butter (divided)
  • 3 cups chicken broth
  • 4 cups peeled and diced potatoes
  • 1/4 cup all purpose flour
  • 2 cups of Velveeta processed cheese cubed (I used 16 ounce or- 2 cups shredded cheddar cheese)
  • 1 1/2 cups milk
  • 3/4 teaspoon salt
  • 1/4 to 1/2 teaspoon pepper
  • 1/4 cup sour cream
  1. Brown the ground beef in 3 quart saucepan. Drain and set aside.
  2. In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
  3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
  4. In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
  5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.

Updated on December 3, 2019

Original Post on December 27, 2012

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Cheeseburger soup photo

The Best Sweet Potato Casserole

The Best Sweet Potato Casserole is layered with smooth and creamy mashed sweet potatoes sprinkled with brown sugar and a pecan mixture making these irresistible. This is a MUST have, MUST make for the holidays!

Get ready for a life changing moment with this sweet potato casserole recipe. If you love sweet potatoes like us try this Roasted Honey Cinnamon Butter Sweet Potatoes, 3 Ingredient Candied Sweet Potatoes, Mashed Sweet Potatoes or this Sweet Potato Hash.

Best sweet potato casserole

The Best Sweet Potato Casserole

The best sweet potato casserole that has amazing flavor and is perfect for Thanksgiving!

Sweet potatoes are bright, warm and all about fall!

I love the colors they bring out when served and how delicious they smell as they are cooling off.

They are just what you need this holiday season!

One of my favorite side dishes is the sweet potato casserole.

I can’t tell you enough how life changing this sweet potato casserole recipe is.

It is by far the BEST, the VERY BEST sweet potato casserole I have ever had.

I am a food blogger, so you know they have to be that good.

Rich, thick and creamy sweet potatoes in every bite with a brown sugar and chopped pecans over top leaving this a savory and sweet side dish everyone will love!

How many calories are in sweet potato casserole?

When it comes to holidays the calorie count is out the door for me!

I love to enjoy and savor all the good food that I can.

Soak up all the great thanksgiving dinner recipes that are traditional and classic.

With this sweet potato casserole you are able to feed about 12 to 15 people.

Of course, all depending on who is eating your sweet potato casserole and how big their serving is.

This will be about 1/2 cup a serving each and will average about 339 calories per serving.

What you need to make sweet potato casserole

Simple ingredients for a simple and delicious sweet potato casserole.

This is a tried and true favorite that we never miss out on at our holiday dinner.

Your sweet potatoes come together quickly and easily by simply mashing them.

Adding a bit of brown sugar can help add flavoring and sweetness.

This is a one irresistible side dish that is loved by all!

  • Sweet potatoes: soften and mash your sweet potatoes ahead of time.
  • Brown sugar: adds sweetness to the potatoes.
  • Eggs: makes it have a rich and creamy texture.
  • Vanilla: just a dash for extra flavoring.
  • Milk: smooth and creamy texture.
  • Butter: melted and added for a richer flavoring.

Topping:

  • Brown sugar: adds sweetness and a bit of texture.
  • Flour: separates and ensures no clumping with the sugar and pecans.
  • Melted butter: holds everything together and helps bake the topping perfectly.
  • Pecans: chopped and mixed in for a crunchy texture.

How to cook sweet potatoes for a casserole

There are a few ways of cooking sweet potatoes for this sweet potato casserole recipe.

First, you need to soften your sweet potatoes so they are easy to mash.

You can either roast them or boil your sweet potatoes. Both ways will help soften the sweet potatoes.

You can find use my Mashed Sweet Potatoes recipe for more help and tips on how to cook sweet potatoes.

To roast the sweet potatoes:

  • Rinse and completely dry the sweet potatoes. Poke the potatoes with a fork about 4 times. 
  • Lay the potatoes on a large baking sheet lined with foil and sprayed with cooking spray. 
  • Bake for about 1 hour at 400 degrees. Potatoes should be fork tender.
  • Once done, let the potatoes cool slightly and then remove the skins, they will easily peel off, and this can be done with your fingers. 
  • Give the potatoes a quick chop and add to a large bowl for mashing. 

To boil the sweet potatoes:

  • Peel and chop the potatoes into 1 inch chunks. 
  • Bring a large pot of salted water to a boil. 
  • Add the potatoes and boil for about 20-30 minutes until the potatoes are tender. 
  • Strain the water out and add the potatoes to a large bowl for mashing.

sweet potatoes being mashed in a bowl with a potato masher

How to mash sweet potatoes

Sweet potatoes can be mashed using several methods.

It mainly comes down to preference and what you have on hand.  

Any way will still give it a creamy and smooth texture that will be savory and delicious!

Hand mashing:

Using either of these methods will leave you with a rustic style mash, a mix of creamy potatoes with sweet chunks mixed in. 

  • Fork 
  • Potato Masher

Mashing with appliances:

Using either of these will leave you with epically smooth and creamy mashed sweet potatoes.

  • Mixer
  • Food Processor

How to make sweet potato casserole

Once you have your sweet potatoes ready and mashed together, you are ready to start on your sweet potato casserole.

I love to cook this in my cast iron dish and serve it hot.

This is a sweet and savory sweet potato casserole recipe that I can never get enough of.

Bring this irresistible, life changing sweet potato casserole  to your next holiday meal.

It is a simple recipe that won’t last long!

  • Layer the sweet potato mixture: Prepare a 1 1/2 to 2 quart casserole dish with cooking spray and set aside. In a large mixing bowl, combine mashed sweet potatoes, brown sugar, eggs, vanilla, milk, and melted butter. Pour into prepared casserole dish.
  • To make the topping: Combine brown sugar, flour, melted butter and chopped pecans. Sprinkle over the top.
  • Bake and serve: Bake at 350 degrees for 30-40 minutes until cooked throughout and the top is lightly brown.

sweet potatoes being smoothed and layered into a casserole dish with a wooden spoon

Variations of sweet potato casserole 

I can’t get enough of how perfectly layered this sweet potato casserole is and looks!

From a savory base to a sweet and crunchy top, you can’t go wrong with this sweet potato casserole recipe.

It is the best side dish for the holidays.

Adding or changing the toppings are fun to have a variety or switching it up every year.

With this tried and true sweet potato casserole recipe you will sure please all your friends and family this year.

  • Nuts: not a fan of pecans, try other varying nuts that have a sweet and savory crunch to them or just leave them out if needed. Walnuts or almonds are always a great choice.
  • How to make sweet potato casserole with marshmallows? marshmallows are so fun to use and brown perfectly leaving the top layer beautifully glazed. Simply skip the brown sugar topping and add it with 1 cup of mini marshmallows. You will want to bake this the last 5 minutes. Bake until golden brown!
  • Seasonings: sometimes I like to add in a pinch of pumpkin pie spice or a little cinnamon to add a hint of fall in the sweet potato casserole recipe.

Tips for making sweet potato casserole

This life changing sweet potato casserole is one delicious side dish that won’t last long.

For creamy, silky smooth sweet potatoes use a blender or a hand mixer to puree them as best that you can.

Try marshmallow or other nuts for a few extra varieties and tips how to make them rich and delicious!

You can’t go wrong with this sweet potato casserole recipe.

  • Steam, broil, roast or microwave the sweet potatoes in order to mash them easier.
  • For a silky, smooth sweet potato puree them in a food processor or a hand mixer rather than by hand.
  • Add in marshmallows, nuts or different seasonings for a variety of sweet potato casserole recipes.
  • Get creative and arrange the marshmallows in a decorative pattern.
  • If using marshmallows be sure to add these at the end of baking for about 5 minutes or until golden brown.

sweet potato casserole in a white casserole dish

Storing sweet potato casserole

With the holidays around the corner the more prepared you are the better.

This sweet potato casserole recipe can be made in advanced.

I have made this simple and easy on you for your Thanksgiving day.

Here are the ways to help you store it properly making this the BEST thanksgiving day with this sweet potato casserole on your table.

  • Can you make sweet potato casserole ahead of time? Yes! This recipe is great for making ahead of time. Simply assemble your sweet potato casserole in the casserole dish and cover with wrap or foil. This will keep in the refrigerator for 3 days long.
  • Can you freeze sweet potato casserole: Yes, simply assemble the sweet potato casserole and cover tightly. Place in the freezer for up to 1 month. Do not thaw. Heat in the oven frozen at 375 degrees Fahrenheit for 1 hour or until cooked through and warm.
  • How to store sweet potato casserole: Once your sweet potato casserole is cooled off store in an airtight container in the refrigerator for up to 7 days or in the freezer for up to 1 month.
  • Warming up: When ready to warm up the sweet potato casserole place in the oven or microwave until it is warmed through.

More Thanksgiving recipes to enjoy

baked sweet potato casserole with a wooden spoon

 

The Best Sweet Potato Casserole

The Best Sweet Potato Casserole is layered with smooth and creamy mashed sweet potatoes sprinkled with brown sugar and a pecan mixture making these irresistible. This is a MUST have, MUST make for the holidays!

  • 3 cups mashed sweet potatoes
  • 1 cup brown sugar
  • 2 eggs (lightly beaten)
  • 1 teaspoon vanilla
  • 1/2 cup milk
  • 1/2 cup melted butter

Topping:

  • 1/2 cup brown sugar
  • 1/3 cup flour
  • 1/3 cup melted butter
  • 1 cup chopped pecans
  1. Prepare a 1 1/2 to 2 quart casserole dish with cooking spray and set aside. In a large mixing bowl, combine mashed sweet potatoes, brown sugar, eggs, vanilla, milk, and melted butter. Pour into prepared casserole dish.
  2. To make the topping: Combine brown sugar, flour, melted butter and chopped pecans. Sprinkle over the top.
  3. Bake at 350 degrees for 30-40 minutes until cooked throughout and the top is lightly brown.

Updated on November 14, 2019

Original Post was on November 6, 2014

One Pan Chili Lime Chicken and Rice

One Pan Chili Lime Chicken and Rice is made in one pan with minimal ingredients but is packed with amazing flavor!  Your entire family will love this easy 30 minute meal!

This one pan meal is quick and easy! If you love one pan meals try this One Pan Fajita Chicken and Veggies, One Pan Southwest Blackened Cajun Chicken with Rice with this Red Beans and Rice.

One pan chili lime chicken and rice

One Pan Chili Lime Chicken and Rice

I am OBSESSED with one pan and one pot meals.

The whole idea of making a main dish and a side dish all in one pan without having to worry about separate cooking times, or dirtying up a million bakeware items is kind of genius.

And I’m always looking for simple 30 minute dinners my family will love so anything that can be done in about a half hour is right up my alley.

This dish has SO much flavor packed into it and it only calls for a few ingredients – you can’t be that!

It meets both of my big checklist items: one pan AND ready in about 30 minutes.

And this dish is one you can easily customize by kicking up the spice with some chopped jalapeños, or adding corn and beans to the rice right at the end.

My whole family loves this and I know yours will too!

What you need to make chili lime chicken and rice

  • Chicken: boneless, skinless chicken breast pounded to even thickness
  • Vegetable oil: helps ensure your chicken will not stick to the pan.
  • Chili powder: a little spice.
  • Paprika: some gently added heat.
  • Garlic powder: you can’t have enough garlic.
  • Onion powder: added flavoring.
  • Cayenne pepper: a little bit of spice!
  • Salt and pepper: just to taste.
  • Lime: squeezed lime juice.
  • Cilantro: add for a topping.
  • White rice: I prefer jasmine rice but a long grain rice would be best.
  • Chicken broth: soaks up all the chicken pieces and adds flavoring to the rice and chicken at the end.

How to make chili lime chicken and rice

  • Prepare chicken: Stir together chili powder, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Season chicken with half of the seasoning mixture and set remaining seasoning aside.
  • Cook chicken: Drizzle a pan with oil over and bring to medium heat. Cook chicken 3-4 minutes on each side until browned. Remove from pan.
  • Add rice and chicken broth: Add rice, remaining seasonings, chicken broth, and lime juice to pan and stir to combine. Return chicken to pan on top of the rice. Cover and cook for 20-25 minutes until liquid is dissolved.
  • Prepare to serve: Fluff the rice with a fork. Top with cilantro and squeeze fresh lime juice over the top. Serve immediately.

Storing one pan chili lime chicken and rice

You can prepare parts of this dish ahead of time!

This recipe is great to even make a meal prep plan with

  • Can you make this ahead of time? Yes, this is a great recipe to make ahead of time.
  • How do you store this one pan meal? Once cooked, let cool completely and store in an air tight container for 5 to 7 days.
  • Can you freeze chili lime chicken and rice? Yes, this is best frozen without the rice. Separate the chicken and the rice. Let cool completely and add your chili lime chicken into a freezer bag and place flat in the freezer. When ready to reheat, let thaw overnight in the refrigerator.
  • How do you reheat chili lime chicken and rice? Cook your rice ahead of time or during the reheating process. Add your chicken to a pan and cook on low to medium reheating your chicken. Place on a oven pan and cook at 350 degrees Fahrenheit until your chicken is cooked through or microwave you chicken in small time increments. This will ensure you do not over cook your chicken,

More delicious one pan meals

one pan chili lime chicken and rice

 

One Pan Chili Lime Chicken & Rice

One Pan Chili Lime Chicken and Rice is made in one pan with minimal ingredients but is packed with amazing flavor! Your entire family will love this easy 30 minute meal!

  • 6 boneless skinless chicken thighs (or 4 boneless skinless chicken breasts, pounded to even thickness)
  • 2 tablespoons vegetable oil
  • 3 teaspoons chili powder
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • juice of 1 lime (plus additional lime wedges for serving)
  • chopped cilantro for topping
  • 1 cup uncooked white rice
  • 2 1/4 cups chicken broth
  1. Stir together chili powder, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Season chicken with half of the seasoning mixture and set remaining seasoning aside.
  2. Drizzle a pan with oil over and bring to medium heat. Cook chicken 3-4 minutes on each side until browned. Remove from pan.
  3. Add rice, remaining seasonings, chicken broth, and lime juice to pan and stir to combine. Return chicken to pan on top of the rice. Cover and cook for 20-25 minutes until liquid is dissolved.
  4. Fluff the rice with a fork. Top with cilantro and squeeze fresh lime juice over the top. Serve immediately.

Updated Post on November 13, 2019

Original Post on June 2, 2017

 

 

The Best Broccoli Cheese Soup Recipe

The Best Broccoli Cheese Soup is a thick, rich and creamy soup with chunks of tender broccoli pieces, shredded carrots and a hint of nutmeg all cooked together in melted sharp cheese! The perfect comfort soup for the colder months!

Soup is the comfort of the soul! If you love soups try this Slow Cooker Pasta e Fagioli Soup, Creamy Zuppa Toscana or Creamy Chicken Broccoli Soup.

broccoli Cheese soup

Our Recipe is Better Than the Broccoli Cheese Soup Panera has to Offer

With the colder weather moving a nice warm soup is just what to look forward to at dinner time.

This Panera copycat broccoli cheese soup hits the spot perfectly.

And let me tell you it is the BEST broccoli cheese soup that I have had!

Adding this soup to a bread bowl makes it even more fantastic.

This broccoli cheese soup recipe is so creamy and I love the vegetables inside.

They are so tender and add so much thickness to this broccoli cheese soup.

It is just what you need for a cold. snowy day outside.

You will be making this broccoli cheese soup again and again!

What you need to make broccoli cheese soup

This is a simple broccoli cheese soup that is perfect for the colder months to come.

Sitting by the fire and warming up with this creamy and thick soup is not only comforting but keeps you warm throughout.

Top you soup with extra cheese, crumbled bacon or ham and some chives for a full broccoli cheese soup experience.

Hollow out a round loaf of bread and add a scoop of broccoli cheese soup for a combination MUST.

A creamy and delicious soup that tastes just like Panera Bread if not better!

  • Butter: melted butter that will go along with sautéing an onion.
  • Onion: medium sized onion, chopped and then sautéed in onion.
  • Butter: more butter… but for good reason! This will make a simple roux with flour. 
  • Flour: this is you thickener to go along with your flour.
  • Half-and-half cream: makes you broccoli cheese soup ultra thick, rich and creamy!
  • Chicken stock: adds flavor and the liquid that you need.
  • Broccoli: fresh is better than frozen and chopped up into pieces.
  • Carrot: cut into short, thin strips.
  • Nutmeg: secret ingredient that adds so much flavor!
  • Sharp cheddar cheese: cheese is good!
  • Salt and pepper: just a pinch!

How to make broccoli cheese soup

Start your broccoli cheese soup with a roux of butter and flour for a more thicker recipe.

Later your cheese will be creamed for a thick and creamy cheese.

For a more thick and rich texture just continue to add more flour and butter combination.

Enjoy your broccoli cheese soup with cornbread, miracle no knead bread, perfect baked potato recipe or apple bacon brussel sprout salad for a complete meal.

  • Making the roux: Sauté the onion in 1 tablespoon melted butter and set aside. In a large pot whisk together the melted butter and flour over medium heat for about 3-4 minutes.
  • Whisk together liquid: Slowly whisk in the half and half and chicken stock. Let it simmer for about 20 minutes.
  • Cook in vegetables: Add the broccoli, carrots, and onions. Let them simmer on medium low for about 25 minutes until the broccoli and carrots are tender.
  • Add seasonings and cheese: Add nutmeg, salt and pepper and sharp cheddar cheese. Let the cheese melt and then serve. For a smoother soup puree it in a blender… but I love the chunks!

Variety of cheeses

You can’t go wrong with cheese!

There are so many fun flavors and types of cheese that this broccoli cheese soup can be mixed up in.

We love to try a mixture of cheeses when we make this broccoli cheese soup!

All of these cheeses tastes so good. Mix and match and have several ways of making this broccoli cheese soup recipe.

  • Cheddar cheese: creamy, milk flavoring.
  • Colby cheese: soft, moist and milder.
  • Jack cheese: rich, sharp and slightly nutty.
  • Swiss cheese: a mild cheese.
  • American cheese: smooth and creamy texture.
  • White cheddar cheese: mild, spicy and compliments other cheeses.
  • Fresh parmesan cheese: fruity and nutty with a harder texture.

Tips for making broccoli cheese soup better than Panera

Panera by far makes the best broccoli cheese soup.

With these tips and my recipe you will not only love my broccoli cheese soup recipe but it will be even better than Panera!

Enjoy these upgrades today for a thicker, richer and creamier broccoli cheese soup!

  • The smaller the pieces of vegetables cut up the quicker the broccoli cheese soup will cook.
  • Fresh broccoli is preferred by frozen broccoli will also work. Frozen tends to cook faster because it is already blanched.
  • If you are wanting to make it vegetarian or don’t have chicken broth, vegetable broth also works well.
  • To make it a little more healthy, low sodium chicken broth works well too.
  • Want some heat! Add in a pinch of cayenne or red pepper flakes into the broccoli cheese soup recipe.
  • You can substitute the half and half for a heavy cream or even whole milk. Each milk base will give it a different consistency.
  • Stay away from low fat or fat free milk. You will want the fat from the milk to make it thick, rich and creamy!
  • To make a thicker broccoli cheese soup, create a cornstarch slurry. Whisk 2 to 3 tablespoons water or cold chicken broth and cornstarch. Slowly add a little at a time to reach your desired consistency. Add an additional 10 minuets. The cornstarch will be your thickener.
  • Adding more cheese also helps to thicken the soup.
  • Cream cheese melted also is a great thickener for a soup texture.
  • When adding the milk, add it very slowly and stirring continuously at the same time. Mixing milk and the heat will sometimes cause the milk to curdle.
  • This will be the same with the cheese. When adding your cheese turn your heat down to low and slowly sprinkle your cheese in to avoid it clumping in your soup mix.
  • If you can shred your cheese yourself this is a great way to make sure it will melt evenly compared to pre-shredded cheese.
  • For a more creamier texture use an immersion blender or puree the soup to make it as smooth and creamy as possible.
  • Make this broccoli cheese soup recipe with shredded chicken or leftover rotisserie for extra protein.

How to make broccoli cheese soup in the slow cooker

Sometimes a slow cooker is just the trick.

You can get a few extra things done while the slow cooker does most the work.

Set yourself a little bit of time to get started and then a little after. Let the slow cooker do the rest!

This broccoli cheese soup recipe warms up well in a slow cooker.

  • Making the roux: Whisk together the butter and flour.
  • Add ingredients and stir: Add all of the ingredients to your slow cooker, leaving out the cheese, milk and broth. Gently stir in your chicken broth.
  • Slow cooker time: Cook on high for 3 to 4 hours or on low for 5 to 6 hours.
  • Stir in dairy ingredients: About 20 to 30 minutes before your broccoli soup is done, slowly pout milk and sprinkle cheese in to the slow cooker. Cook another 20 to 30 minutes, stirring it occasionally. Ready to serve once the cheese is all melted through!

broccoli cheese soup in a bowl

Storing broccoli cheese soup

This broccoli cheese soup is so delicious hot, fresh and right off the oven.

Add some croutons and extra cheese and you have a delicious meal.

Unfortunately, dairy does not do the greatest when frozen.

When reheating, it becomes grainy or the texture of the broccoli cheese soup can change slightly.

It can be done; however, there may be a little change to taste and texture when reheating in the microwave or on the stovetop.

Enjoy this soup as often as you can this fall and winter season! This soup will warm you up in minutes!

  • Making Ahead: I love a fresh and hot soup with the steam coming off of it once it is poured into your bowl. Making ahead can be tricky but leaving it on the stove top or in a slow cooker will be best, stirring occasionally. Eat within 4 to 6 hours of making it.
  • Refrigerating: This broccoli cheese soup can last in the refrigerator for about 4 to 5 days long. Let your soup cool completely. Then place in an airtight container to store.
  • Freezing: If you are planning to freeze, let your broccoli cheese soup cool completely. Add it to a freezer ziplock bag. Lay your soup flat in the freezer for easy stacking and saving space in the freezer, This will last in the freezer for about 1 month.
  • Freezing without dairy: Dairy does not freeze well. It is best if you leave out the milk and cheese until you are ready to warm it up. Even undercooking your broccoli can help when reheating your frozen broccoli cheese soup recipe.
  • Reheating: To reheat your broccoli cheese soup place in a saucepan over low to medium heat for about 4 to 5 minutes or microwaved 1 to 2 minute increments. Stirring slowly each time until it is warmed through.

    broccoli cheese soup with cheese and broccoli on topHere are more recipes with broccoli in them

Copycat Panera Broccoli Cheese Soup


The Best Broccoli Cheese Soup is a thick, rich and creamy soup with chunks of tender broccoli pieces, shredded carrots and a hint of nutmeg all cooked together in melted sharp cheese! The perfect comfort soup for the colder months!

  • 1 tablespoon melted butter
  • 1/2 medium chopped onion
  • 1/4 cup melted butter
  • 1/4 cup flour
  • 2 cups half-and-half cream
  • 2 cups chicken stock
  • 1/2 lb fresh broccoli (about 1 cup)
  • 1 cup carrot (julienned)
  • 1/4 teaspoon nutmeg
  • 8 ounces grated sharp cheddar cheese
  • salt and pepper to taste
  1. Sauté the onion in 1 tablespoon melted butter and set aside. In a large pot whisk together the melted butter and flour over medium heat for about 3-4 minutes.
  2. Slowly whisk in the half and half and chicken stock. Let it simmer for about 20 minutes.
  3. Add the broccoli, carrots, and onions. Let them simmer on medium low for about 25 minutes until the broccoli and carrots are tender.
  4. Add nutmeg, salt and pepper and sharp cheddar cheese. Let the cheese melt and then serve. For a smoother soup puree it in a [url:2]blender[/url]… but I love the chunks!

Updated Post on October 27, 2019

Original Post on January 13, 2014

 

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Creamy Zuppa Toscana

Creamy Zuppa Toscana is thick, rich and creamy sauce mixed with chunks of potatoes and spicy sausage all blended together with bacon chunks and kale to make a savory Italian soup. This is a MUST make soup this fall!

Delicious and creamy zuppa toscana that tastes just like it is from the Olive Garden! If you love copycat recipes from your favorite restaurants try these Creamy Chicken Gnocchi Soup (Olive Garden Copycat), Copycat Panera Broccoli Cheese Soup, The Best Avocado Egg Rolls (Cheesecake Factory Copycat) or Fuji Apple Chicken Salad (Panera Bread Copycat).

zuppa toscana soup

Creamy Zuppa Toscana

I have been a little under the weather lately, so all that sounds good to me is soup and breadsticks.

We have been going to Olive Garden a lot lately.  Their soup, salad, and breadsticks never disappoint.

Zuppa Toscana is creamy and amazing, while hearty and filling.  I love the potatoes in the soup.

The sausage and bacon added to it give it a great flavor.

It is warm, creamy and smooth and it definitely hits the spot every time!

This is as close to the real deal at Olive Garden as it gets and it is absolutely fantastic!

What you need to make Zuppa Toscana

I love the Olive Garden.  It is my restaurant of choice.

Mainly for the soup, salad and breadsticks.

Zuppa Toscana is one of my favorite soups to get there!

I think it is awesome when you can make the same delicious soup at home that tastes straight from the restaurant.

  • Chicken broth: helps add in a rich broth flavor.
  • Heavy cream: makes a heavy, thick base that soaks up the potatoes and adds bold flavoring.
  • Italian Sausage: cook this up and have those thick pieces of savory sausage in every bite.
  • Bacon: who doesn’t love some bacon in their soup!
  • Russet potatoes: tender chunks of potatoes in every bite.
  • Onion: diced up and added for a little crunch on your texture.
  • Garlic cloves: minced with a subtle hint of garlic in the broth.
  • Spinach or Kale: adds color, texture and a great flavoring to the soup.
  • Salt and pepper: just a dash for taste!

cooking sausage on the left side in a pan and cooking bacon on the right side in a pan.

How to make zuppa tuscana

There are a few steps to take to prepare this Zuppa tuscana soup but don’t let that discourage you!

This soup is a tried and true soup that will not let you down.

It is worth every step not only in the aroma you will be smelling in your home but in every warm bite you take.

My favorite part about this soup is all the flavor that goes together.

Even cooking your potatoes in chicken broth brings out the rich flavors in the potatoes.

Enjoy your soup in less than an hour and you will appreciate the few extra steps to get there!

  • Cook your meats: Cook and crumble the bacon. Set aside on a plate lined with a paper towel. Cook the sausage and set aside.
  • Prepare your potatoes: Skin each potato and slice in half and make about 1/4 inch slices. You can slice these into fourths making the potatoes more bite sized.
  • Boil your potatoes: Bring a large pot with the chicken broth to a boil. Boil the potatoes for about 10 minutes or until tender.
  • Sauté: While the potatoes are boiling, sauté the onion and garlic until tender and set aside.
  • Combine ingredients together: Once potatoes are tender, add sausage, onion, garlic, and chopped spinach to the pot. Boil for a couple of minutes until the spinach starts to wilt. Reduce heat and add heavy cream.
  • Cook: finish by cooking until heated through and add salt and pepper to taste.

cooking potatoes in a pot with water.

Make Zuppa Toscana in a slow cooker

This soup is so simple to make and comes out tasting like gold!

It doesn’t take long to cook on the stove but for those busy days it is nice to have another option.

Cooking in a slow cooker is just as great as having it on the stove top.

You still prepare your ingredients and then add to the slow cooker to finish while you have a days work.

The great thing about a slow cooker for soups is it allows the flavors to blend so well together and add an extra creamy flavoring while soaking in the warm bowl.

  • Brown your bacon and sausage: Cook and crumble the bacon. Set aside on a plate lined with a paper towel. Cook the sausage and set aside.
  • Prepare your potatoes: Skin each potato and slice in half and make about 1/4 inch slices. You can slice these into fourths making the potatoes more bite sized.
  • Boil your potatoes: Bring a large pot with the chicken broth to a boil. Boil the potatoes for about 10 minutes or until tender.
  • Sauté: While the potatoes are boiling, sauté the onion and garlic until tender and set aside.
  • Combine ingredients together: Once potatoes are tender, add sausage, onion and garlic to the slow cooker. Leave out the kale or spinach until the last 30 minutes.
  • Slow cooker: cook on high about 3 to 4 hours or low for about 5 to 6 hours.
  • Last 30 minutes: add in the kale or spinach to your slow cooker.

cooking Zuppa tuscana in a pot on the stove top.

Tips for making Zuppa Toscana

I love Zuppa tosacna just the way it is!

You can’t go wrong with this soup and all the flavoring it has.

This is a tried and true favorite recipe of mine and I have loved it since I went to Olive Garden for the first time.

If you need a few changes here are a few that we have tried in the past. We still keep going back to my original recipe though!

  • Instead of using heavy cream you can use half and half or 1 cup of milk with 3 tablespoons of cornstarch whisked in. The heavy cream gives it the most flavoring though!
  • If you like more vegetables added in try carrots or corn.
  • I have the option of spinach or kale in the ingredients in case you prefer one over the other.
  • Crisp the bacon and then set aside until ready to serve, so that it doesn’t get soggy.
  • To add more spice the Italian sausage can be heated or changed also.
  • Adding in a dash of pepper flakes or other seasonings to change the soup a bit too.

What to serve with Zuppa tuscano

We love Zuppa tuscano by itself most days it is always nice to have a few more options if you are having a dinner party with family and friends.

Switching the soup into a bread bowl or have a side of homemade breadsticks like these 20 Minute Italian Bread Twists or Perfectly Soft and Buttery Rolls are always nice to add with this soup.

A side salad like Strawberry, Apple and Pear Spinach Salad with an Apple Cider Poppyseed Dressing, Bacon Pear Gorgonzola Salad or Autumn Chopped Salad with Creamy Poppyseed Dressing are always a hit!

Storing creamy zuppa tuscano

I don’t think I could ever store Zuppa tuscano soup! haha

I would be sneaking it every day that I knew it is in my refrigerator or freezer.

It is seriously one of my favorite soups that I could eat All. Day. Long!

It is best to make this either the day of or ahead a couple of days.

Freezing is not the best for this soup but can be done with a little extra care.

Enjoy your soup for as many as you can!

  • Making ahead: this soup is great for making ahead. You can make ahead and cook it in the slow cooker or make it ahead and place it in an airtight container to leave in the refrigerator until you are ready to cook. Leave out the spinach or kale for making ahead so it does whither or ruin your spinach.
  • Refrigerator: prepare and make this soup as instructed. When ready to refrigerate, simply let it cool and place in an airtight container or ziplock bag. I always like to remove the spinach or kale and replace with new ingredients when I reheat. This will last in your refrigerator for 2 to 3 days.
  • Freezer: zuppa toscano doesn’t do well in the freezer and will separate when reheating. Just remember to reheat slowly. Again, you will want to remove the kale before freezing. It will have a different taste and sometimes the potatoes become too mushy in the freezer. If you are making ahead and can freeze it that way, just cook up the ingredients and leave out the potatoes and spinach or kale. This will last about 1 month in the freezer.
  • Reheating: it is best to have the soup cooked and refrigerator for the best results; however, if you are freezing the soup, you will want to reheat slowly stirring occasionally so you do not smash your potatoes.

Zuppa Toscana cooking on the stove top

More Soup Recipes

zuppa toscana served in a bowl.

Creamy Zuppa Toscana

Delicious and creamy zuppa toscana that tastes just like it is from the Olive Garden!

  • 3 cans (14 ounces) Chicken broth
  • 2 cups heavy cream
  • 1 lb Italian Sausage
  • 1/2 pound bacon
  • 4 russet potatoes
  • 1 medium onion (diced)
  • 2 garlic cloves (minced)
  • 2 1/2 cups chopped spinach (or kale)
  • salt and pepper (to taste)
  1. Cook and crumble the bacon. Set aside on a plate lined with a paper towel. Cook the sausage and set aside.
  2. Skin each potato and slice in half and make about 1/4 inch slices. You can slice these into fourths making the potatoes more bite sized.
  3. Bring a large pot with the chicken broth to a boil. Boil the potatoes for about 10 minutes or until tender.
  4. While the potatoes are boiling, saute the onion and garlic until tender and set aside.
  5. Once potatoes are tender, add sausage, onion, garlic, and chopped spinach to the pot. Boil for a couple of minutes until the spinach starts to wilt. Reduce heat and add heavy cream.
  6. Cook until heated through and add salt and pepper to taste.

Original post November 19, 2013

Updated post September 29, 2019

Sausage Stuffed Mushrooms

Sausage Stuffed Mushrooms are stuffed mushroom caps with creamy and delicious mixture of onions, garlic, chopped mushroom stems, and sausage!  These are a must make for your next party! 

Party on with these stuffed mushrooms! If you love a good mushroom try these Buttery Herb Sautéed Mushrooms, Southwest Sausage and Egg Stuffed Portobello Mushrooms or Garlic Balsamic Mushroom to add to your next meal.

sausage stuffed mushrooms

Sausage Stuffed Mushroom Caps

We recently went to a get together and I was introduced to these AMAZING sausage stuffed mushrooms.

Ok so I am going to be honest with you on this one.  I am not a huge mushroom fan.

I like them if they are cooked with something but I wouldn’t eat them by themselves.

I decided to try one at the party and I couldn’t get enough of them!!  I had to share the recipe with you today!

The flavor is out of this world good.  And they are the perfect size to just pop into your mouth.

The mushrooms seem like they are meant to be stuffed because the stems just pop off so easily.

And what better way to stuff a mushroom than with cheesy creamy goodness?

What you need to make sausage stuffed mushroom caps

The mixture that you make to stuff these little mushrooms is amazing.

You use the stems from the mushrooms combined with onions, garlic, sausage, cream cheese, and grated parmesan cheese.

The flavor is seriously to die for!  I couldn’t even believe how much I loved them!

You have to make them for your next party!  They will be a huge hit!

  • White Button Mushrooms: rounded mushrooms with a flat bottom are best for stuffing and being able to bake on their own without falling over.
  • Hot Pork Sausage: we love a little spice in our pork and this adds that subtle heat within the mixture.
  • Olive Oil: adds flavoring and helps
  • Onion: finely diced for added crunch and flavoring.
  • Garlic: Finely Minced
  • Cream Cheese: softened and makes it a creamy mixture.
  • Egg Yolk: helps with binding the mixture and helps bake it too.
  • Parmesan Cheese: grated and added to the mixture for a rich cheese flavor.
  • Fresh parsley: finely chopped and garnished on top.
  • Salt And Pepper: a dash to taste!

sausage being cooked

How to make sausage stuffed mushroom caps

These mushrooms come together so simply and only take minutes to sauté and stuff.

Each bite is thick, rich and creamy with SO much flavor.

Baking the mushrooms add a perfect crisp top to them for that added texture of crunch.

Together these mushrooms have all the sweet, spicy and savory ingredients that you will fall in love with.

Have these as a side dish, appetizer or part of a main meal and watch them disappear as quick as you made them!

  • Prepare the mushrooms: Pop off the stems to the mushrooms and chop them finely. Set aside.
  • Sauté the stuffing: In a medium skillet brown the sausage and drain. Set aside to cool. In the same skillet add the olive oil, onion, garlic, and chopped mushroom stems. Sauté for about 3 minutes or until tender. Set aside to cool.
  • Mix together: In a medium sized bowl add cream cheese and egg yolk. Stir together with parmesan cheese and parsley. Add cooled sausage and onion mixture and combine until incorporated.
  • Stuff and fill the mushrooms: Stuff each mushroom with the mixture making a small mound on the top.
  • Bake the mushrooms: Place on a baking sheet and bake mushrooms at 350 degrees for 25 minutes until they are slightly brown on the top.

What are the benefits to eating mushrooms

Mushrooms are packed with nutritional value.

They are low in calories, are great sources of fiber and protein.

They also provide many important nutrients that are good for your overall health.

sausage and onions being cooked

Taking care of mushrooms

I prefer to use white button mushrooms for stuffing mushrooms with.

They have a mild flavor that mixes well with the sausage and cheese stuffing.

If you can, try to find mushrooms that are roughly the same size. This will help ensure that they cook evenly.

  • Removing the mushroom stems: You will need to remove the stem before you can start adding in the mixture to stuff the mushrooms with. Gently wiggle the stem back and forth with your fingers while you are twisting the stem slightly. The mushroom stem will easily pop right out. After you remove the stem of the mushroom and use a spoon to scoop any dirt out from the mushroom
  • Washing mushrooms: before stuffing your mushrooms it is best to properly clean and wash them. Use a wet paper towel and gently rub the tops and sides of each mushroom. Make sure not to run or soak them in water for too long. They are porous and can fall apart if they get too wet.

Tips for making sausage stuffed mushroom caps

Simple changes can add even more flavoring to these mushrooms.

Make them your own but chaining up your sausage and even seasonings for more spice.

These are a creamy, savory stuffed mushroom that has all the flavoring your next party needs!

  • Sausage comes in a variety and you can use any type that you prefer. I usually like a little spicer for our family but you can use a milder sausage.
  • You can substitute the parsley for chives, thyme or green onions for other varieties of seasoning.
  • For added texture you can add panko crumbs or sprinkled parmesan cheese.

mixing all the ingredients together in one glass bowl

Storing Sausage Stuffed Mushroom Caps

If you are preparing for a dinner party or simply to add to a dinner plate these mushrooms are great to make ahead and be prepared for.

We love having these as an appetizer or fancy up our steak dinner with our stuffed mushrooms.

Here are some quick and easy ways to get ahead and have them prepared or ready for your next meal.

  • Making stuffing mixture ahead: make and prepare your stuffing mixture and place in an airtight container. You can refrigerate this mixture up to 3 days until your are ready to stuff your mushrooms. You will want to warm it up before stuffing your mushrooms to bake.
  • Making stuffed mushrooms ahead: make and prepare your stuffing mixture and follow the instructions for stuffing your mushrooms. Place your mushrooms on a greased pan prepared to enter the oven. Loosely cover the mushrooms with a sprayed plastic or aluminum wrap. Store in the refrigerator for 5 to 6 hours until you are ready to bake or store in the freezer up to 1 month.
  • Warming up: Let the mushrooms sit in the refrigerator to warm up and bake in the oven for best results. You may need to adjust your temperature according to your how fast or slow your mushroom are reheating.

sausage stuffed mushrooms being baked

More mushroom recipes to choose from:

sausage stuffed mushrooms

 

Sausage Stuffed Mushrooms

Mushroom caps get stuffed with creamy and delicious mixture of onions, garlic, chopped mushroom stems, and sausage! These are a must make for your next party!

  • 24 ounce White Button Mushrooms
  • 1/2 pound Hot Pork Sausage
  • 2 Tablespoons Olive Oil
  • 1/4 cup Onion (Diced)
  • 4 cloves Garlic (Finely Minced)
  • 8 ounce Cream Cheese (softened)
  • 1 whole Egg Yolk
  • 1 cup Parmesan Cheese (Grated)
  • 2 Tablespoons fresh parsley (finely chopped)
  • Salt And Pepper (to taste)
  1. Pop off the stems to the mushrooms and chop them finely. Set aside. In a medium skillet brown the sausage and drain. Set aside to cool. In the same skillet add the olive oil, onion, garlic, and chopped mushroom stems. Sauté for about 3 minutes or until tender. Set aside to cool.
  2. In a medium sized bowl add cream cheese and egg yolk. Stir together with parmesan cheese and parsley. Add cooled sausage and onion mixture and combine until incorporated.
  3. Stuff each mushroom with the mixture making a small mound on the top. Place on a baking sheet and bake mushrooms at 350 degrees for 25 minutes until they are slightly brown on the top.

Updated on September 28, 2019
Original on December 22, 2015

 

Minestrone Soup

minestrone soup bowls overhead

This easy Minestrone Soup recipe is loaded with vegetables, beans and pasta and flavored with Italian herbs for an easy weeknight dinner the whole family will love!

Fall is here and soup is on the menu! This easy Minestrone Soup recipe is a healthy soup recipe that is also make ahead and freezer friendly. We are also loving this Beef Barley SoupCreamy Chicken Broccoli Soup, and this Classic Italian Wedding Soup on cloudy or rainy days!

minestrone soup in pot

Minestrone Soup

We make this Minestrone Soup with onion, celery, zucchini, carrots, bell pepper and spinach but you can use almost any vegetable you having lying around that need to be used up.

That’s one of the best things about this recipe!

It’s easy to make and easily adaptable — plus, it makes the house smell amazing and is perfect on a chilly day with freshly grated Parmesan and a chunk of crusty bread!

How to make Minestrone Soup:

  1. Give your vegetables a head start in some oil — this adds a ton of flavor to your soup! Just throw them in and wait until the onion starts to brown.
  2. Add your spices and seasonings — when using dried spices, it’s important to give them a toast in a hot dry pan before you add the liquid because when they’re sitting for so long they need a little reviving.
  3. Add your liquids, beans and pasta — then wait! In the time it takes for your pasta to cook, your vegetables will become tender and your soup will be ready for that crusty bread we were talking about.
  4. Serve, garnish with fresh Parmesan (optional, but not really!), dunk and devour.

minestrone soup bowls overhead

Can you freeze Minestrone Soup?

Minestrone Soup freezes perfectly, as long as you don’t mind soft pasta.

We are not pasta purists here, so we freeze soup and casseroles with pasta all the time. It makes for such a great easy meal when you’re short on time!

If you know you plan to freeze the soup, you can either leave the pasta out, cook and serve with the finished soup when you thaw it, or you can make sure you only cook the pasta to al dente (with a little bite left) so that it doesn’t become overly mushy when frozen.

I like to freeze soup in a large freezer bag, and lay it flat so it freezes in a thin layer. This makes it very quick and easy to thaw when you’re in a dinnertime pinch!

minestrone soup in white bowl

More soup recipes you’ll love:

Minestrone Soup

This easy Minestrone Soup recipe is loaded with vegetables, beans and pasta and flavored with Italian herbs for an easy weeknight dinner the whole family will love!

  • 1 tablespoon oil
  • 1 medium onion (finely chopped)
  • 1 rib celery (finely chopped)
  • 1 cup chopped zucchini
  • 2 large carrots (peeled and sliced)
  • 1 bell pepper (finely chopped)
  • 1 cup chopped fresh spinach
  • 2 tablespoons Italian seasoning
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1 can diced tomatoes (28oz)
  • 1 can red kidney beans (19oz, drained and rinsed)
  • 1 Parmesan rind*
  • 4 cups chicken or vegetable broth
  • 3 cups small pasta
  1. In a large pot over medium-high heat, cook onions, celery, zucchini, carrots, pepper and spinach in oil until onions are translucent and vegetables are crisp-tender.

  2. Add Italian seasoning, garlic, salt, pepper and paprika. Stir and cook 1 minute.

  3. Add tomatoes, beans, Parmesan rind if using, and broth. Cover, reduce heat to medium-low and simmer until vegetables are nearly tender.

  4. Stir in pasta, cover and simmer over medium-low until pasta is cooked through. Serve.

*The Parmesan rind is optional but adds a ton of amazing flavor! Remember to keep your rinds when you’re done with your block of cheese, and stash them in the freezer until you’re ready to use them.

 

Easy Ramen Stir Fry

This Ramen Stir Fry is an easy, inexpensive, and flavorful dish that’s perfect for a quick weeknight meal. Hoisin sauce, sesame oil, ginger and garlic combine in a sauce that will elevate your humble ramen noodle stir fry to new heights of deliciousness! 

A couple packs of ramen noodles can usually be found for 50 cents or less, and will be enough for a tasty side dish to feed a family or a simple lunch for two. Add in leftover baked chicken breasts, grilled shrimp, or veggies to this easy and delicious noodle stir fry.

Ramen Stir Fry with veggies in a frying pan ready to serve

To Make Ramen Stir Fry

Here’s all you have to do for this quick and delicious meal:

  1. Discard the flavor packet and boil the noodles until slightly al dente and drain.
  2. Stir fry cabbage and other vegetables until tender crisp.
  3. Toss noodles with the cooked vegetables and sauce to coat, and serve.

adding sauce to an easy ramen stir fry

My Favorite Add Ins

Stir fry with ramen will accommodate just about any vegetable that is easy to sauté. I especially love it with sliced mushrooms, onions, julienned carrots, bean sprouts, broccoli florets and shredded bok choy or Napa cabbage.

Chopped peanuts will add some welcome texture, flavor and protein, without preventing vegetarians from enjoying this dish. Add in any leftover meats such as teriyaki chicken thighs. Sprinkle the finished dish with chopped fresh cilantro or green onion for extra taste and eye appeal.

Reheating Ramen Stir Fry

Ramen stir fry will keep tightly covered in the refrigerator for up to four days, or in the freezer for up to four months. Thaw first before reheating, covered, in the microwave. You can also reheat in the oven in a foil-covered oven safe dish or pan at 350°F for about 10 minutes or until steaming hot throughout.

More Easy Stir Frys

Easy Ramen Stir Fry

This ramen stir fry is an easy, cheap, and flavorful dish that's perfect for a quick weeknight meal.

Sauce

  • 1/4 cup hoisin sauce
  • 1/4 cup water
  • 1 tablespoon soy sauce (low sodium)
  • 1 1/2 teaspoons cornstarch
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon red pepper flakes
  • salt & black pepper to taste

Stir Fry

  • 6 ounces ramen noodles (2 packages (discard flavor packet))
  • 1 cup cabbage (sliced)
  • 2 teaspoons oil
  • 4 cups vegetables (sliced)
  • 2 cloves garlic (minced)
  • 1/2 teaspoon fresh ginger (grated)
  1. Whisk sauce ingredients in a small bowl. Set aside.
  2. Bring 4 cups water to a boil and stir in ramen. Cook 3 minutes and drain reserving 1 cup pasta water.
  3. Cook vegetables in a skillet until tender crisp, about 3-4 minutes. Add ginger and garlic and cook 1 minute more.
  4. Add sauce and simmer until thickened, about 3-5 minutes.
  5. Stir in noodles. Add pasta water a little at a time to reach desired consistency.

For vegetables I used bell peppers, carrots, snap peas and bean sprouts.

Ramen stir fry in a frying pan.
Ramen Stir Fry in a white bowl.
Top image - Ramen stir fry in a white bowl. Bottom image - ramen stir fry ingredients on a cutting board.

The Best Homemade Taco Seasoning

The perfect amount of spices come together in the homemade taco seasoning!  You will never buy taco seasoning from the store again!

It is taco time and we love everything taco related! Try this Taco Stuffed Peppers, Taco Pizza or Baked Chicken Tacos with this homemade taco seasoning.

homemade taco seasoning

Taco Seasoning

I have continued my healthy eating habits and goals that I made back in December.  Now don’t get me wrong.  I ate like a fat kid and got more ice cream cones than one should consume on our cruise, but I have tried to maintain a healthy diet back at home.

One of my favorite meals to make are turkey tacos.  I make a big batch at the beginning of the week and have them almost every day during the week.

Tacos are the best.  Seriously.

As I was making my weekly batch of turkey taco meat I reached into the cabinet to grab a seasoning packet.

There weren’t any there!  What would I ever do without unseasoned meat?  So I pulled out the computer and began my search for the perfect seasoning.

I had all of the spices in my cabinet.   It took only a minute to throw them all together.

The first recipe that I tried was a little to spicy for my liking.  So I tweaked it to my liking and found the perfect taco seasoning just for you.

It was amazing!  I can’t believe that I have never made my own taco seasoning before.

It is WAY better than the store bought packages and I know that your family will love it too!

spices for homemade taco seasoning

What you need to make taco seasoning

This is a great seasoning that you can add or subtract as much or as little of spices that you like. There is some added heat but that can also be minimized to your families liking.

  • Chili powder- for some added heat.
  • Garlic powder- a good balance and adds a brighter flavor.
  • Onion powder- this is a subtle onion flavor you will not want to skip even if you are not a fan of onions.
  • Dried oregano- brings in a spicy but sweet flavoring.
  • Paprika- has a smokey flavor and helps color the taco seasoning.
  • Ground cumin- lots of flavor with a little spice.
  • Salt and Black pepper- an added taste to finish the seasoning.

tacos with homemade taco seasoning

How to make Taco Seasoning

This is such a simple recipe and it all comes together quick and easy for you to make several taco dishes!

I use one recipe in one pound of ground turkey.

Recipe can easily be doubled and use more or less to taste.

Tip: I also like to add 1/2 cup of water to the meat and seasonings to make the meat more moist.

  • Mix spices together. Combine all the seasonings together in a bowl.
  • Store. Place In an airtight container.

tacos with homemade taco seasoning

 

How long does taco seasoning last?

This is the best part! Homemade taco seasoning will last up to 6 months.

Keep your taco seasoning stored in a cool, dry place in an airtight container and you will be set for life on this recipe!

Your tacos will be thanking you!

How to store taco seasoning

Mine always stay in an airtight container like a mason jar or OXO containers.

I like to double or even triple my homemade taco seasoning recipe just to have it always ready.

How much homemade taco seasoning equals one packet?

A standard store-bought packets of taco seasoning uses about 2 tablespoons of seasoning per pound of meat.

This homemade taco seasoning recipe makes more so you can have a few taco meals!

The great thing about making your own is you can add more or less seasoning depending on how much flavoring you are wanting.

Homemade Taco Seasoning

Want more taco recipes?! Try these ones!

Who doesn’t love a good taco! Here are some of my favorites listed here. For more taco recipes click here on tacos.

Best Taco Seasoning

The Best Homemade Taco Seasoning

The perfect amount of spices come together in the homemade taco seasoning! You will never buy from the store again!

  • 1 tablespoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  1. Combine all seasonings together and store in an airtight container.
  2. I used one recipe in one pound of ground turkey. Recipe can easily be doubled and use more or less to taste. I also like to add 1/2 cup of water to the meat and seasonings to make the meat more moist.

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

•The Recipe Critic Whisk
•The Recipe Critic Apron
•Cuisinart Stainless Steel Chopper