Porcupine Meatballs are homemade beef meatballs that are boldly seasoned, cooked in a rich tomato sauce, and have plenty of “spikes” from the addition of white rice! They’re so easy to whip up with just about 15 minutes of prep time.

Enjoy more of the best ground beef recipes like Taco Mac, Instant Pot Goulash and Air Fryer Meatloaf.

Porcupine Meatballs have taken the internet by storm! It’s not hard to see why, either. First of all, the name is adorable which definitely helps.

Secondly, these meatballs really have it all! They’re beefy, super flavorful, saucy, and have the best consistency from the simple addition of white rice (which look like little porcupine spikes).

This easy dinner recipe requires just about 15 minutes of prep work on your part. After you toss everything into a skillet, you just have to let the meatballs cook low and slow to perfection in marinara sauce. Your kitchen is going to smell SO good!

Why we love this Porcupine Meatballs Recipe:

• Kid Friendly: Your picky eater might just love these protein packed meatballs! They’re not spicy and have a fun name – a win win for most little ones.
• Easy: These homemade meatballs are so easy to toss together with a handful of pantry staples you might already have on hand.
• Flavorful: One quick look at the ingredients list will show you just how flavor packed these meatballs really are! Garlic, herbs, seasonings and more give the meatballs tons of flavor all by themselves. Cooking them in marinara sauce really seals the deal!

Porcupine Meatballs Ingredients Needed:

• Ground Beef – You can swap this with ground turkey if you’d like. Just note that the flavor and consistency may be a little different.
• Garlic – Feel free to measure this with your heart, garlic lovers out there!
• Egg – This acts as a binding ingredient for the meatballs.
• Milk – If you need to omit the dairy, just swap this with broth or even water.
• Rice – Long grain white rice is what gives porcupine meatballs their signature spikes!
• Marinara Sauce – Feel free to use any store-bought brand you like best.
• Broth – Beef broth creates the best flavor. I like to use low sodium broth so I can control the amount of salt in the recipe.
• Parmesan – If you have an extra minute or two, freshly grate the parmesan yourself! It really helps to create the best flavor and consistency.
• Brown Sugar – This is used to sweeten the sauce a little bit. You can omit it if you’d like.
• Worcestershire Sauce – This adds an amazingly savory umami flavor!
• Seasonings – All you need is a little bit of oregano, parsley, onion powder, salt and pepper.

How to make Porcupine Meatballs

Take a quick look at how easy it is to make this porcupine meatballs recipe! For more details about ingredients and instructions, scroll down to the recipe card.

• Stir together the rice, parmesan cheese, milk, egg, salt, parsley, onion powder and pepper in a bowl.

• Add the ground beef to the mixture and mix until combined.
• Roll the mixture into meatballs. Heat a skillet over medium-high heat with oil. Brown the meatballs for about 1-2 minutes per side.

• Whisk together the marinara, broth, garlic, worcestershire, brown sugar and oregano. Pour this sauce all over the meatballs.
• Cover the pan. Simmer on medium-low heat for 40 minutes or until the rice is tender. You can pull a grain of rice out of a meatball to check and see if it’s ready.

Variations and Substitutions

• Ground Beef: I like to use lean ground beef, but you can choose a fattier ground beef if you’d prefer. Just note that you may want to wipe the rendered fat out of the pan after you brown the meatballs.
• Onion Powder: You can finely chop up about half an onion and use that instead of onion powder if desired. I just like to use onion powder because it’s less chopping!
• Rice: Here’s the deal – I haven’t tested this recipe with minute rice or long grain brown rice. You can definitely try using one of those options if that’s what you have, but the cook time will change.
• Parmesan: You don’t need to add the parmesan… But I can’t make meatballs without it! My Easy Meatball Recipe is another great example of this. Parmesan (especially when freshly grated) adds great flavor.

How to store Porcupine Meatballs

Once cooled to room temperature, you can store leftover porcupine meatballs and sauce in an airtight container in the fridge. Properly stored, they’ll stay fresh for about 2-3 days. Reheat in the microwave for 30 seconds at a time until warmed all the way through.

Can I freeze porcupine meatballs?

Sure thing! Let the meatballs fully cool to room temperature. Then, transfer them to a freezer safe container and store for up to 3 months. I recommend letting them slowly defrost in the fridge prior to reheating.

Serving suggestions:

Porcupine meatballs are best when served over pasta (try these Buttered Noodles!), Baked Rice or Cream Cheese Mashed Potatoes to help absorb all of that amazing marinara sauce! Also, consider any of these delicious veggie side dishes to add some fresh flavor:

• Air Fryer Broccoli — so simply!
• Roasted Green Beans — the best way to do green beans.
• Cheesy Baked Asparagus

More Meatball Recipes You’ll Love!

• Easy Meatball Recipe — the best homemade meatballs!
• Turkey Meatballs — juicy and full of flavor.
• Air Fryer Meatballs — to cut down on cook time!
• Swedish Meatballs — we can’t get enough of that creamy sauce.

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Easy Porcupine Meatballs

Porcupine Meatballs are homemade beef meatballs that are boldly seasoned, cooked in a rich tomato sauce, and have plenty of "spikes" from the addition of white rice! They're so easy to whip up with just about 15 minutes of prep time.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 5 servings

Calories 331cal

Author Ashley Fehr

Ingredients

Porcupine Meatball Recipe

• ½ cup uncooked long grain white rice
• ¼ cup shredded Parmesan cheese
• ¼ cup milk
• 1 large egg
• 1 teaspoon salt
• 1 teaspoon dried parsley
• ½ teaspoon onion powder
• ¼ teaspoon black pepper
• 1 lb lean ground beef
• 2 tablespoons oil

Porcupine Meatball sauce

• 22 oz marinara sauce (650 ml or 2¾ cups)
• ¾ cup low sodium chicken or beef broth
• 2 cloves garlic (finely minced)
• 1 tablespoon Worcestershire sauce
• 2 tablespoons brown sugar
• ½ teaspoon dried oregano

US Customary – Metric

Instructions

• (Preheat oven to 350 degrees F if baking — stove top directions included as well)
• In a large bowl, stir together rice, Parmesan, milk, egg, salt, parsley, onion powder and pepper. Add the ground beef and mix just until combined.
• Roll beef mixture into 1½" balls and set aside (you should get 20-22 meatballs)
• Heat a large skillet over medium-high heat and add the oil.
• Brown the meatballs on each side, about 1-2 minutes per side.
• Meanwhile, whisk together the marinara sauce, broth, garlic, Worcestershire sauce, brown sugar and oregano. Pour over the meatballs in the pan and cover.
• You can either bake the meatballs for 40-45 minutes until the rice is tender, or you can simmer on medium-low heat for about 40 minutes until the rice is tender. To test if they are done, simply pull out a grain of rice to check for doneness. If needed, you can add an extra splash of broth and continue baking.
• Serve over pasta or with side dishes of your choice.

Video

Notes

*This recipe makes about 20 meatballs, or 5 servings of 4 meatballs each (or 4 servings of 5 meatballs each). 

Ingredients and Substitutions:

• Ground beef: feel free to use a fattier beef if you prefer — you may want to clean the excess fat out of the pan after browning if you go this route.
• Onion powder: if you prefer, you can finely chop about ½ an onion and use that instead of onion powder. My family prefers not to have pieces of onion in the meatballs, so I find onion powder a great substitute (and less chopping!)
• Rice: I have not tested this recipe with minute rice or long grain brown rice. You may be able to swap them, but the cook time will change. 
• Parmesan: you can omit the Parmesan if you prefer — I love adding Parmesan to my meatballs (like in my Easy Meatball Recipe) because it adds a ton of flavor! They will not taste overly cheesy.
• Milk: water or broth is a fine substitute if you are trying to reduce or omit the dairy in this recipe.

 

 

Nutrition

Serving: 303grams | Calories: 331cal | Carbohydrates: 27g | Protein: 26g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 94mg | Sodium: 1278mg | Potassium: 818mg | Fiber: 2g | Sugar: 8g | Vitamin A: 661IU | Vitamin C: 10mg | Calcium: 109mg | Iron: 4mg

The post Porcupine Meatballs appeared first on The Recipe Rebel.

Creamy Chicken and Rice Soup features tender bites of shredded chicken breasts, sautéed veggies, white rice and a flavorful creamy broth! It’s an easy one pot soup recipe that comes together easily in under an hour.

Enjoy more easy chicken soup recipes like Crockpot Chicken Taco Soup, Lemon Chicken Orzo Soup and Chicken Dumpling Soup.

Creamy Chicken and Rice Soup is one of those dinners that’s perfect for weeknights at home with the family! When you need something warm, comforting, and kid friendly on the dinner table, this is a great recipe to turn to.

I think my favorite thing about this chicken and rice soup recipe is how easy it is to toss together! It’s a one pot recipe that comes together with minimal effort in about 45 minutes.

Plus, it’s made with kitchen staples! If you’re anything like me, you probably have the majority of these ingredients on hand 90% of the time. If not, no worries – your shopping list will be nice and short.

If you try this recipe, let me know how it goes! (Even my soup-resistant children love this one 😉).

Why we love this Creamy Chicken and Rice Soup:

• Picky eater approved: If you have a hard time getting a certain someone at the table to eat their protein and veggies, this recipe may come in handy! It’s so flavorful they won’t even notice all of the goodness it offers.
• Comforting: Chicken, rice and veggies are served in the best creamy broth. This is truly a comfort food classic.
• Simple: One quick look at the ingredients listed below will show you that this recipe is frills-free! You may already have every simple ingredient needed in your kitchen now.

Creamy Chicken and Rice Soup Ingredients Needed:

• Chicken – Chicken breasts are my favorite to use in this recipe because I like the way they shred so perfectly. However, you can use boneless, skinless thighs if you’d prefer!
• Rice – Long grain white rice is my go-to in this creamy soup. Brown rice also works just fine, but it requires a longer cook time.
• Cream – Heavy cream creates the best thick and creamy consistency! Any cream will work though, like half and half.
• Chicken Broth – I always use low-sodium chicken broth so I can control the amount of salt in the soup.
• Seasonings – Thyme, parsley, salt and pepper is all you’ll need to create the best savory flavor!
• Garlic – Feel free to add more than what’s called for if you’re a proud garlic lover!
• Onion – A white or yellow onion is what you’ll need.
• Carrots – Try to make sure they’re all cut to about the same size so they cook through evenly.
• Celery – It’ll need a rinse before you start chopping to remove any possible residue.

How to make Creamy Chicken and Rice Soup

This one pot chicken soup recipe is so very easy! For more details about ingredients and instructions, just scroll on down to the recipe card.

• Heat oil in a large pot over medium-high heat. Sauté the onions, carrots and celery. Cook just until the onions are translucent.
• Mix in the garlic and herbs. Cook for just another minute.

• Add broth, raw chicken, uncooked rice, salt and pepper to the pot. Stir it all together and bring to a boil. Then, lower the heat to medium-low and cover the pot. Cook until the veggies and rice are tender, stirring every 10 minutes or so.
• Remove the cooked chicken from the pot and shred with two forks.

• Add the chicken back to the pot and stir in the cream.

Variations and Substitutions

• Add more veggies: I recommend starting this soup recipe with your classic mirepoix. From there, you can really get creative! Add veggies that take a little longer to cook with the mirepoix. Things that cook quicker, like leafy greens and frozen veggies can be added at the end.
• Use bone-in chicken: Yep! This recipe works just fine with bone-in chicken if that’s what you have on hand. Just note that it will take longer to cook and be sure to completely remove any bones when you shred the meat.
• Brown rice works: Just note that it’ll need longer to cook then white rice does.

How to store Creamy Chicken and Rice Soup

In an airtight container in the fridge, any leftover chicken and rice soup you have will stay fresh for about 2-3 days. Reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through.

Can I freeze chicken and rice soup?

You sure can! Let it fully cool to room temperature first. Then, transfer the soup into a large zip-top bag and lay it flat on a cutting board or baking sheet. Freeze for 1 hour until it’s frozen flat. That way you can really optimize your storage space in your freezer!

Freeze for up to 3 months and let defrost in the fridge for a few hours before reheating.

Serving suggestions:

This chicken soup is a meal all on its own! It’s got carbs, protein and veggies. If you’d like to serve it with anything on the side, consider some crusty No Knead Artisan Bread, Homemade Dinner Rolls or my Mom’s Homemade Buns!

More easy chicken soup recipes you’ll love!

• Crockpot Chicken Noodle Soup — come home to dinner ready!
• Chicken Rice Soup — a classic version without the cream (and a reader favorite!)
• Quick Chicken Bacon Rice Soup — you can’t go wrong with bacon!
• Chicken Wild Rice Soup — wild rice adds a pop of color and added nutrients.

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Creamy Chicken and Rice Soup

Creamy Chicken and Rice Soup features tender bites of shredded chicken breasts, sautéed veggies, white rice and a flavorful creamy broth! It's an easy one pot soup recipe that comes together easily in under an hour.

Course Main Course, Soup

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 254cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 1 onion (finely chopped)
• 2 large carrots (peeled and diced, or 3 medium)
• 2 ribs celery (halved and sliced)
• 3 cloves garlic (minced)
• 1 teaspoon dried parsley
• ½ teaspoon dried thyme
• 5 cups low sodium chicken broth
• 2 boneless, skinless chicken breasts (raw, about 1 lb)
• 1 cup long grain rice (white or brown)
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 cup cream (any kind – higher fat will have a richer flavor and thicker consistency)

US Customary – Metric

Instructions

• In a large soup pot, heat oil over medium-high heat. Add onion, carrots and celery and cook and stir for 3-4 minutes, until onion is translucent.
• Add garlic, parsley and thyme and cook 1 minute.
• Add broth, uncooked chicken, uncooked rice, salt and pepper. Stir and bring to a boil over medium-high heat.
• Reduce heat to medium-low (a simmer), cover, and cook for 15-30 minutes(15-20 minutes for white rice, 30-35 minutes for brown rice), stirring every 10 minutes, or until vegetables and rice are tender.
• Remove chicken from pot and shred. Add back to the pot with the cream. Serve.

Video

Notes

Ingredients and Substitutions:

• vegetables: I start this recipe with a classic mirepoix (carrots, onion and celery) to build flavor, but you can add in lots of others if you like! Add the ones that cook longer with the mirepoix, and add the ones that cook quickly at the end (for example, frozen vegetables, leafy greens, broccoli etc.)
• chicken: I like to use boneless, skinless chicken breasts but you can use thighs if you prefer. If you want to use bone in meat, that works too! You will just remove the bone when you shred the chicken.
• rice: I usually use long grain white rice in this recipe. Brown rice works great but will need a longer cook time. I prefer not to use minute rice, though you can and it works fine — just add it once the vegetables are nearly tender. Normally, I rinse my rice to remove excess starch before cooking it. But in this recipe, a little starch helps to make this soup thick and creamy.
• cream: I like to use heavy cream in this recipe for the best flavor and consistency. However, any cream will work! You could even substitute with milk plus 1 tablespoon of corn starch or flour if you need to. 

 

Nutrition

Serving: 367grams | Calories: 254cal | Carbohydrates: 33g | Protein: 15g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 31mg | Sodium: 526mg | Potassium: 445mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3512IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 1mg

The post Creamy Chicken and Rice Soup appeared first on The Recipe Rebel.

This Slow Cooker Pot Roast has incredible flavor and the best gravy! Creamy potatoes, tender carrots, fall apart roast beef — it’s pure comfort food!

Looking for more ways to cook pot roast? Try my Easy Pot Roast recipe (the BEST gravy!) or my Perfect Instant Pot Pot Roast Recipe!

There are days when you just need a simmering slow cooker full of comfort food, and this Slow Cooker Pot Roast is just the ticket.

The roast beef is fall apart tender, and a couple special ingredients give this roast beef so much incredible flavor!

The gravy on this pot roast, you guys… it’s the best.

It’s not just thickened beef broth or drippings or onion soup mix. You might not think the tomato paste and balsamic vinegar would do that much, but they really pack in a lot of flavor!

The potatoes and carrots come out perfectly tender and coated in that delicious sauce. You really need to try it to believe it!

Why we love this recipe:

• The slow cooker works its magic: this roast is so tender and cooks mostly hands off! I love crockpot meals for busy days.
• The flavorful gravy! I know some of you might feel skeptical about some of gravy ingredients… but trust me on this one! They add the perfect pop of flavor to finish before serving.
• It’s a meal in one: no side dishes needed! (But I wouldn’t turn down one of Mom’s Homemade Buns or these golden Brioche Buns 😉)

With school starting again and the days turning cloudier, there’s nothing I’d rather curl up with after a busy day than a big bowl of this pot roast! (But if I had to choose a second and third, this Crockpot Mac and Cheese and this Crockpot Potato Soup would be right up there!)

How to make Slow Cooker Pot Roast:

1. Combine your seasoning and sprinkle it all over the roast. Press it in so it sticks well!
2. Brown your roast in a skillet over high heat, just so you have a nice golden crust. (Can you skip this part? Yes, sort of. See my tips below)

3. Add onion, and then the other gravy ingredients to the same pan — they will cook down and suck up all of that browned beef flavor at the same time!
4. Throw everything into the slow cooker and let it all hang out until fall apart tender and full of flavor. Before serving, finish your gravy and thicken further if needed.

What’s the best cut of meat for pot roast?

• You don’t have to spend big money on a great cut of meat to make a pot roast — the slow cooker can tenderize almost any cut of beef as it cooks through the day.
• That being said, a chuck roast (as it will be called in the United States) or blade roast (as it is called in Canada) — often labelled “pot roast” is the most common choice for pot roast.
• It is not an expensive cut, but it has great marbling which leads to very tender meat.
• You can use other varieties, but one that is labelled “pot roast” in Canada will be your best bet!

How to make this Pot Roast recipe in the Instant Pot:

Would you believe I already have an Instant Pot Pot Roast recipe here? And would you believe that I based this recipe off of that one because it was so.dang.good.

Believe it.

If you want to make this in your pressure cooker, click here for my Instant Pot Pot Roast recipe.

Variations on this Crockpot Pot Roast:

• This crock pot roast recipe is already naturally gluten and dairy free, just be sure to wash your vegetables and check your labels before serving to anyone with food allergies or sensitivities.
• To brighten the flavors even more after such a long cook time, throw in some fresh chopped parsley or an extra tablespoon of balsamic vinegar
• You can swap the potatoes for cauliflower for a lower carb version, just remember that cauliflower cooks more quickly than potatoes so you may want to add them halfway through the cook time.

Do you have to brown your roast before adding it to the slow cooker?

The short answer? No.

The long answer? Yes and no.

Yes, if you want to seal in the juices and add extra flavor to your pot roast. Browned food equals flavor, so any time you are browning meat, you’re adding more flavor to the recipe. It also keeps the juices inside the meat and doesn’t dilute your gravy.

No, if you just plain don’t have time or you are making the recipe with a one year old on your hip like I sometimes do.

Your gravy will be more diluted with the juices from the meat, but it will be fine and good. Taste test at the end, and add a splash of balsamic vinegar or extra seasoning at the end if need be. It will be fine.

What to serve with pot roast:

This recipe has protein, carbs and vegetables so it really is a meal in one.

That being said, I’ll never turn down some crusty No Knead Bread or a Homemade Dinner Roll to mop out all of that gravy!

You can serve something green on the side for a pop of freshness if you like — I’d recommend this easy Broccoli Salad, Roasted Green Beans or Cheesy Baked Asparagus.

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Slow Cooker Pot Roast (the BEST gravy!)

This Slow Cooker Pot Roast has such incredible flavor and the best gravy! Creamy potatoes, tender carrots, fall apart roast beef — it’s pure comfort food!

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 15 minutes minutes

Servings 6 servings

Calories 536cal

Author Ashley Fehr

Ingredients

• 1½ teaspoons seasoning salt (I use Lawry’s)
• 1½ teaspoons garlic powder
• 1½ teaspoons Italian seasoning
• ½ teaspoon onion powder
• ¼ teaspoon black pepper
• 1.2 kg beef roast about 2.5lbs (chuck or blade is best)
• 2 tablespoons oil
• ½ medium onion finely chopped
• 1½ cups beef broth
• 1 tablespoon tomato paste
• 2 tablespoons balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon liquid honey
• 1½ tablespoons corn starch
• 1 tablespoon water
• 2 large carrots peeled and sliced
• 1.5 lbs baby potatoes halved if large
• 2 tablespoons ketchup optional

US Customary – Metric

Instructions

• In a small bowl, combine seasoning salt, garlic powder, Italian seasoning, onion powder and pepper. Rub over roast completely.
• Heat a frying pan over high heat and add oil. Sear roast on all sides, just until browned. Place roast in 4-6 quart slow cooker.
• Add onion to the same pan and cook over medium heat until translucent. Add broth, tomato paste, vinegar, Worcestershire sauce and honey to the pan with the onions. Whisk together corn starch and water and add to the pan.
• Cook and stir over low heat, scraping any bits off the bottom of the pan, for 2-3 minutes. 
• Place potatoes and carrots around roast in slow cooker and pour the sauce over top. Cook on low for 8 hours (low is better, but you can also do high for 4 hours), until roast shreds easily and potatoes are tender. (*For firmer vegetables, you can add them about 2-3 hours in to the cook time)
• Remove roast to slice or shred. Stir in ketchup if desired (it just brightens the flavor after a long cook time) and serve juices with roast and vegetables. If desired, you can place the juices in a small saucepan and thicken with additional corn starch slurry.

Video

Notes

*Be sure not to cut your potatoes or carrots too large or too small — you don’t want them to turn to mush during the long cook time but you also don’t want them rock hard. 

Nutrition

Calories: 536cal | Carbohydrates: 30g | Protein: 41g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 138mg | Sodium: 935mg | Potassium: 1310mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3490IU | Vitamin C: 25.4mg | Calcium: 66mg | Iron: 5.6mg

More slow cooker comfort food recipes you’ll love!

• Crockpot Creamy Garlic Chicken — this sauce is dreamy over some mashed potatoes or pasta!
• Crockpot Lasagna Soup (quick & easy!) — perfect for dunking some Cheesy Garlic Bread!
• Slow Cooker Creamy Tomato Basil Chicken Breast — a family favorite.
• Crockpot Tuscan Chicken — full of flavor!

The post Slow Cooker Pot Roast with the BEST gravy! appeared first on The Recipe Rebel.

Stuffed Pepper Casserole features Italian sausage, peppers, salsa, rice and more cooked to perfection beneath a layer of gooey mozzarella cheese. It’s a supremely satisfying dinner that’s easy to make all in one pan!

Be sure to check out more of my favorite stuffed pepper recipes like Stuffed Pepper Soup, Turkey Stuffed Peppers and Grilled Pulled Pork Stuffed Peppers.

One those nights that you need a one pan dinner to feed your family, this easy Stuffed Pepper Casserole is the recipe to turn to!

This easy casserole recipe is a tried and true favorite in my kitchen. It’s highly requested by all – even the pickiest of eaters who usually turn their nose when they see veggies.

It’s filling, cheesy, flavorful and SO easy to make. There’s a whole lot to love about this quick one pan dinner recipe!

Why we love this Stuffed Pepper Casserole:

• One Pan – It’s easy to make and even easier to clean up!
• Family Friendly – Even if you have picky eaters at the table, they’ll love this cheesy casserole recipe. They might not even notice all the bell peppers and protein they’re eating.
• Versatile – There are plenty of ways to change up this casserole to best fit your personal preferences. Scroll down to see some of my suggested variations to try!

Stuffed Pepper Casserole Ingredients Needed:

• Italian Sausage – Can be swapped with ground turkey, chicken or beef. Have some of this Crockpot Shredded Chicken to use up? It works perfectly in here!
• Rice – You can use long grain brown rice instead of long grain white, you will increase the cook time to 30-45 minutes. This will depend on the kind of long grain rice you use — use the package directions as a guide.
• Bell Peppers – You can use any color of bell peppers you like best. Red and green are my favorites to use in this casserole recipe.
• Mozzarella – The way that this melts on top of the casserole is absolute perfection. Feel free to mix up the cheese depending on your tastes and what you have.
• Onion – A white or yellow onion both work well.
• Salsa – In a pinch, tomato sauce will also get the job done, but you may want to add extra seasoning.
• Garlic – You can always add a little more if you’re a big garlic fan!
• Seasonings – I use a simple but bold blend of oregano, cumin, salt and pepper.

How to make Stuffed Pepper Casserole

Take a quick look at just how easy this stuffed pepper casserole recipe is! For more info about ingredients and instructions, scroll to the bottom of this page where you’ll find the recipe card.

• Cook the sausage. Then, mix in the peppers and onions. Cook until just softened.
• Mix in the garlic and seasonings.

• Pour broth into the pan.
• Mix in the salsa and rice.

• Stir everything together. Bring to a simmer, cover, lower the heat and let it cook for 15-20 minutes or until the rice is cooked.
• Sprinkle with cheese, cover, and let the cheese melt.

Variations and Substitutions

• Add extra veggies: Try mushrooms, finely chopped spinach, onions, or shredded carrots or zucchini! This recipe is a great one for tossing in those last few veggies that need to go before your grocery restock.
• Spice it up: I rely on Italian sausage and prepared salsa to give this recipe a ton of flavor without needing any extra seasoning. You can always go ahead and add in extra herbs and spices if you prefer, or make it spicy with a pinch of cayenne or some crushed red peppers.

How to store Stuffed Pepper Casserole

Simply let the casserole cool slightly before covering tightly and refrigerating for up to 3 days. To reheat, add a splash of broth or water, cover and pop it in a 250-300°F oven for 15-20 minutes until heated through.

Can I freeze Stuffed Pepper Casserole?

Absolutely! To freeze, you can cook this casserole completely and let cool slightly before wrapping with plastic wrap and then foil (or a lid, but plastic wrap is always a good idea!). Freeze up to 3 months.

To serve, thaw overnight in the refrigerator, cover and reheat in a 250-300°F oven for 20 minutes or until heated through.

Serving suggestions:

This one pan recipe is a full meal all by itself! If you did want to pair it with anything, I recommend a veggie side dish like Air Fryer Broccoli or Cheesy Baked Asparagus or some of this Garlic Bread!

More Casserole Recipes You’ll Love!

• Chicken Noodle Casserole
• Cheeseburger Casserole
• Taco Casserole
• Cheesy Ham and Potato Casserole

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Stuffed Pepper Casserole

Stuffed Pepper Casserole features Italian sausage, peppers, salsa, rice and more cooked to perfection beneath a layer of gooey mozzarella cheese. It's a supremely satisfying dinner that's easy to make all in one pan!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 426cal

Author Ashley Fehr

Ingredients

• 375 grams ground Italian sausage casings removed, one small package
• 2 cups chopped bell peppers any color
• ½ medium onion (finely diced)
• 2 cups low sodium chicken broth
• 1 cup salsa or tomato sauce
• 2 cloves garlic (minced)
• ¾ teaspoon salt
• ½ teaspoon oregano
• ¼ teaspoon black pepper
• ¼ teaspoon cumin
• 1 cup long grain white rice rinsed
• 1 cup shredded mozzarella cheese

US Customary – Metric

Instructions

• In a large skillet over medium-high heat, crumble and cook Italian sausage until beginning to brown. Add peppers and onion and cook until crisp-tender, about 5 minutes.
• Stir in garlic, salt, oregano, pepper and cumin and cook 1 minute.
• Add broth and use a wooden spoon to scrape any browned bits off the bottom of the pan.
• Stir in the salsa.
• Rinse rice well under cold water and add to the skillet.
• Stir well and bring to a simmer. Cover, reduce heat slightly, and simmer for 15-20 minutes until rice is cooked through. (*BAKE: You can also cover tightly and bake at 350 degrees F for 20-30 minutes until cooked through).
• Sprinkle with cheese, cover and let rest for 5 minutes before serving.

Video

Notes

*I’ve updated this recipe to include a few more ingredients for more flavor. You can always make it the original way if you prefer! Simply omit the onion, garlic, oregano and cumin.

Nutrition

Serving: 265grams | Calories: 426cal | Carbohydrates: 33g | Protein: 18g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 62mg | Sodium: 1086mg | Potassium: 524mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1863IU | Vitamin C: 69mg | Calcium: 134mg | Iron: 2mg

The post Stuffed Pepper Casserole appeared first on The Recipe Rebel.

Chicken Vegetable Soup recipe is comforting, hearty, and so easy to make! Tender bites of chicken and potatoes are served in warm broth with plenty of healthy veggies like tomatoes, spinach, carrots and more.

Stay cozy and healthy with recipes like Vegetable Soup, Cabbage Soup and Stuffed Pepper Soup.

I’ll be honest, I’m never excited for the return of colder weather… but I’m always excited to curl up with a bowl of this Chicken Vegetable Soup on a chilly day!

There’s just nothing that will warm you up like a big bowl of chicken soup with chicken stock and loads of veggies.

This soup really has it all. It’s easy to customize with whatever veggies you have on hand and it really couldn’t be easier to make. The end result is a filling, flavorful soup you’ll love eating by the bowlful!

Why we love this Chicken Vegetable Soup:

• Kid Friendly: This is an amazing soup for kids! It’s loaded with protein and veggies, even the pickiest of eaters will eat their fill without complaints (especially if you serve it with these Cheddar Bay Biscuits!)
• Versatile: Scroll on down towards the bottom of this page to check out some variations to try. There are so many ways to get creative here!
• Comforting and Healthy: Yes, the best of both worlds! You can cozy up with a warm bowl of chicken and vegetable soup without it weighing you down.

Chicken Vegetable Soup Ingredients Needed:

• Chicken – Raw chicken breasts are what you’ll need (no need to precook the chicken!). Thighs also work if preferred, or you can swap with another protein.
• Potatoes – Yukon gold (or creamer) potatoes are the best to use since they’re so tender and buttery. Peel them or leave the skin on, the choice is yours.
• Carrots – You can chop them yourself or buy them already pre-cut (matchsticks are great for soup!)
• Celery – I always recommend rinsing celery with a little water prior to chopping.
• Onion – A white or yellow onion both work well. A couple of shallots will also work in a pinch.
• Tomatoes – A can of diced tomatoes is what I like to use. It gives the broth more depth in flavor as well as juicy bites of tomatoes found throughout the soup!
• Garlic – As always, you can add a little more if you prefer!
• Seasonings – A single bay leaf, Italian seasoning, salt and pepper is all you need to give a little simple flavor to the soup.
• Spinach – A handful of fresh spinach cooks down pretty quickly. Feel free to add even more spinach to brighten up this soup even more.

How to make Chicken Vegetable Soup

This homemade chicken vegetable soup is so easy to toss together! Scroll down to the recipe card to see more info about ingredient measurements and step-by-step instructions.

• Sauté the carrots, onions and celery until softened.
• Mix in the garlic and seasonings.

• Add the broth, chicken, tomatoes, potatoes and bay leaf. Stir and bring to a simmer. Reduce the heat, cover, and simmer until the chicken is cooked.
• Remove the chicken from the pot and shred it with two forks.

• Stir the shredded chicken and spinach back into the soup.
• Serve right away!

Variations and Substitutions

• You can use bone in chicken! I just recommend removing the skin first! When you shred it, you’ll also pick out the bones.
• You can use already cooked chicken: We like to keep this Crockpot Shredded Chicken and Instant Pot Shredded Chicken on hand for quick meals!
• Add more veggies: Consider tossing in some mushrooms, kale, peas, peppers, or really whatever else sounds good to you. This is a great recipe for clearing out your fridge.

How to store Chicken Vegetable Soup

Let the soup cool off before transferring it to an airtight container. In the fridge, chicken vegetable soup will keep for about 3-4 days. Reheat for 30 seconds at a time, stirring each time it stops until warmed all the way through.

Can I freeze Chicken Vegetable Soup?

Sure thing! Once it’s fully cooled to room temp, place the Chicken Vegetable Soup in a large zip-top bag. Lay it flat on a cutting board and let it freeze for an hour so it freezes into one flat layer. This will help with storage space!

Chicken Vegetable Soup will keep in the freezer for up to 3 months. I recommend letting it slowly defrost in the fridge for a few hours prior to reheating in a pot.

Keep in mind that all of the vegetables will soften and change in texture with freezing — if you are picky about texture, this might not be the best soup for you to freeze.

How to Make it in the Instant Pot

This healthy chicken soup recipe is just as easy to make in the Instant Pot.

Add everything to the pot and give it a good stir. It’s important that you use cooked shredded chicken in the Instant Pot because it won’t cook through in the short time it takes to cook the vegetables.

Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook, high pressure, for 2 minutes.

Let the pressure release naturally for 10 minutes, then open and serve!

How to Make Chicken Vegetable Soup in the Crockpot

You can absolutely make this chicken soup in the slow cooker!

Simply dump it all in and let it cook away all day until the vegetables are tender, stirring in the spinach just before serving.

If you prefer, you can always saute the vegetables first, but I’m not into unnecessary steps!

Serving suggestions:

This soup is a well-rounded meal all by itself. If you do want to pair it with anything, consider toasting some crusty bakery bread or making my favorite Homemade Buns.

More Chicken Soup Recipes You’ll Love

• Lemon Chicken Orzo Soup
• Crockpot Chicken Noodle Soup
• Chicken Rice Soup
• Chicken Tortilla Soup

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Chicken Vegetable Soup

This Chicken Vegetable Soup is a healthy dinner made in one pot! Includes tips for making your own chicken stock plus using leftover chicken and vegetables.

Course Main Course, Soup

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 316cal

Author Ashley Fehr

Ingredients

• 2 tablespoons oil
• 2 ribs celery (finely chopped)
• 2 large carrots (peeled and finely chopped)
• ½ medium onion (finely diced)
• 3 cloves garlic (minced)
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 bay leaf
• 4 cups low sodium chicken broth
• 14 oz canned diced tomatoes (1 398ml can or about 1 cup)
• 2 boneless, skinless chicken breasts (about 1 lb)
• ¾ lb Yukon gold Potatoes (about 2 medium-large potatoes) cut into ½" pieces
• 2 cups chopped fresh spinach

US Customary – Metric

Instructions

• Add oil to a large dutch oven or soup pot (about 4-5 quarts) and warm over medium-high heat.
• Add celery, carrots and onion. Cook and stir for 5-6 minutes, until onion has softened.
• Stir in garlic, Italian seasoning, salt and pepper. Cook 1 minute.
• Add chicken broth, tomatoes, uncooked chicken, potatoes and bay leaf. Stir and bring to a simmer over high heat. Reduce to medium-low, cover and simmer until vegetables are tender and chicken is cooked through, about 15 minutes.
• Remove chicken from the pot and shred. Stir back in with the spinach.
• Taste and adjust seasonings as necessary. Serve.

Video

Nutrition

Serving: 494grams | Calories: 316cal | Carbohydrates: 27g | Protein: 24g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 53mg | Sodium: 878mg | Potassium: 1069mg | Fiber: 5g | Sugar: 6g | Vitamin A: 6033IU | Vitamin C: 32mg | Calcium: 93mg | Iron: 3mg

The post Easy Chicken Vegetable Soup appeared first on The Recipe Rebel.

Be sure to also check out 30+ Dump and Go Slow Cooker Recipes and 40+ Crockpot Chicken Recipes.

There’s a little bit of a debate about which kitchen appliance is the best. As much as I do love my air fryer and Instant Pot… I think my Crockpot is my absolute favorite!

Listed below are 15 of my most popular highly rated Crockpot recipes that certainly live up to the hype.

Each one of my best slow cooker recipes checks all of the right boxes that a slow cooker recipe needs to check. They’re easy, delicious, and feature simple ingredients.

Next time you need a little dinner inspo, plug in your Crockpot and check out this list! Be sure to comment and let me know which recipe is your favorite!

Why We Love Easy Crockpot Recipes

I think it would be impossible to put my love for slow cooker recipes into words, but I’ll try! Here are just three reasons I will NEVER get rid of my Crockpot:

• Tender: Every time you cook meat in the Crockpot, it always turns out deliciously tender! I especially love cooking chicken in there that I end up shredding later.
• Easy: Crockpot recipes are famously easy going. I love a good set it and forget it recipe!
• Versatile: You can pretty much cook anything in the Crockpot. While I primarily focus on dinner recipes listed below, you can also use your slow cooker to make desserts like Slow Cooker Berry Cobbler.

The BEST Crockpot Recipes

Crockpot Tuscan Chicken

This Crockpot Tuscan Chicken is made up juicy chicken breasts slow cooked in a rich and cheesy cream sauce. This recipe takes just 10 minutes to prep and makes the perfect dinner served over your favorite pasta!

Check out this recipe

Slow Cooker Pot Roast (the BEST gravy!)

This Slow Cooker Pot Roast has such incredible flavor and the best gravy! Creamy potatoes, tender carrots, fall apart roast beef — it’s pure comfort food!

Check out this recipe

Slow Cooker Creamy Tomato Basil Chicken

This Slow Cooker Creamy Tomato Basil Chicken is SO easy and flavorful, you wouldn't believe it only has a few ingredients! The perfect easy dinner recipe!

Check out this recipe

Slow Cooker Chicken Breast

This Slow Cooker Chicken Breast recipe comes out perfectly juicy and seasoned every time! Learn my tips for getting the best crockpot chicken breast, perfect for salads, sandwiches or an easy dinner.

Check out this recipe

Slow Cooker Garlic Parmesan Chicken Stew

This Slow Cooker Garlic Parmesan Chicken Stew is bound to be your new favorite winter comfort food! It’s hearty, creamy, cheesy and loaded with vegetables! The crockpot makes it an easy weeknight meal.

Check out this recipe

Crockpot Shredded Chicken

This Crockpot Shredded Chicken is easy, flavorful and a great way to meal prep for the week ahead! How to make slow cooker shredded chicken including tips, tricks and additional recipes.

Check out this recipe

Slow Cooker Creamy Chicken Taco Soup

This Crockpot Chicken Taco Soup is made with just SIX ingredients in the slow cooker! With 5 minutes prep, it's an easy healthy dinner idea for busy weeknights.

Check out this recipe

Easy Slow Cooker Creamy Chicken Noodle Soup

The easiest Slow Cooker Creamy Chicken Noodle Soup — gets thick and creamy, unlike those recipes that just add milk or cream. Perfect for a chilly day!

Check out this recipe

Crockpot Lasagna Soup (quick & easy!)

This Crockpot Lasagna Soup recipe is full of flavor and can be made in the crockpot or Instant Pot! With a tomato base, it's made with Italian sausage, lasagna noodles, and lots of Italian herbs and cheeses.

Check out this recipe

Crockpot Chicken and Dumplings

This Crockpot Chicken and Dumplings recipe is a slow cooker version of a classic comfort food! Tender chicken, loads of veggies, and fluffy homemade dumplings are simmered in a thick and flavorful gravy.

Check out this recipe

Glazed Slow Cooker Pork Tenderloin recipe

This Slow Cooker Pork Tenderloin is covered in an easy garlic herb rub and drizzled with a honey balsamic glaze! Everything cooks together in the crock pot with minimal effort and maximum flavour. It is moist, tender and perfect over pasta, rice, or mashed potatoes!

Check out this recipe

Slow Cooker Baked Ziti

This Slow Cooker Baked Ziti is actually made completely in the crockpot — even the pasta! It is so much easier than the traditional version but packs all of the same flavor!

Check out this recipe

The BEST Crock Pot Pulled Pork

This Crock Pot Pulled Pork recipe is so easy and so flavorful! It starts with a garlic herb rub and hangs out in the slow cooker until it’s fall apart tender. 

Check out this recipe

Crockpot Zuppa Toscana

This easy Slow Cooker Zuppa Toscana is a creamy Tuscan soup full of Italian sausage, kale, potatoes, and Parmesan. It's hearty, creamy, and perfect for the colder months! There's a step-by-step recipe video down in the recipe card, too!

Check out this recipe

Crock Pot Honey Garlic Chicken

Crock Pot Honey Garlic Chicken is packed with sweet, savory, and spicy flavors. Perfect for the whole family, this super easy recipe is great for a weeknight meal or a lazy weekend, though it's fancy enough to serve at a dinner party too!

Check out this recipe

Can you cook raw meat in the Crockpot?

Yes! In fact, I almost never add cooked meat to my slow cooker. Once you peruse these recipes I have listed, you’ll see I pretty much exclusively use raw meat in all of my slow cooker recipes. The way that the Crockpot makes the meat so unbelievably tender is just too good! That low and slow cooking process just can’t be beat.

What’s the best Crockpot/slow cooker to use?

Here are just a few things to keep in mind if you’re in the market for a new slow cooker:

• More often than not, you’ll see me using a 2.5 quart casserole style Crockpot that I am obsessed with . It’s wide and shallow, so you don’t have to stack everything and it cooks more much quicker. It’s the ideal slow cooker for someone cooking for 1-4 people and not preparing larger meals.
• I also have a 4 quart Crockpot that I use when I want to prepare a larger cut of meat, like a pot roast, or a big batch of soup! It’s got everything I love about my 2.5 quart, just in a slightly larger size.
• I do have a 6 quart Hamilton Beach slow cooker that’s great for cooking for a bigger group of people, but I do find it’s a little cooler. Sometimes, large chunks of meat have to be cut down into smaller pieces for it to fully cook by dinner.

Tips for the Best Crockpot Recipes

Keep these tips and tricks in mind when making any Crockpot recipe:

• No peeking! Once the lid is on, don’t open it until the recipe instructs you to do so. Every time you open the lid, you let the heat out and you have to increase the cook time.
• Check the cook time. Every recipe is a little different. Make sure to check the recipe card and see if the slow cooker should be set to low or high and for how long.

The post Best Crockpot Recipes appeared first on The Recipe Rebel.

Crockpot Scalloped Potatoes are an easy and impressive slow cooker side dish – the best of both worlds! Tender potatoes are served in a garlicky, cheesy, and deliciously seasoned cream sauce. Using the Crockpot makes this classic side dish so easy!

Enjoy more of my favorite potato side dish recipes like Lyonnaise Potatoes, Creamy Garlic Mashed Potatoes and Crockpot Cheesy Potatoes.

Is there anything more satisfying than a big serving of warm, cheesy slow cooker Scalloped Potatoes? I think not.

This is one of those side dish recipes that tends to be even more popular than the main course! If you’re hosting a dinner party or heading to a potluck, be prepared to share this recipe – people will be asking for it.

Sliced potatoes are cooked low and slow with a simple seasoned, garlicky cream sauce. With both parmesan and mozzarella in the mix, it’s also a supremely cheese side dish!

Keep reading to see what makes this Crockpot Scalloped Potatoes recipe the very best!

Why we love this Crockpot Scalloped Potatoes recipe:

• So easy: Set it and forget it! This is a Crockpot side dish recipe you can count on to get the job done with very minimal effort on your part.
• Cheesy: Both parmesan and mozzarella cheeses make each bite better than the last. Feel free to sprinkle in a little extra cheese if you’re craving some!
• Impressive: Scalloped potatoes are always one of the more impressive potato side dishes. It can be our little secret that it’s actually pretty simple to toss together!

Crockpot Scalloped Potatoes Ingredients:

• Potatoes: You can use any kind of potato you like here. However, you should note that Yukon gold potatoes will create the very best texture. If you’d like, you can leave the peels on for a little extra fibre!
• Cream: Don’t substitute a lighter cream here. Heavy cream can withstand a long cook time and won’t separate. It also makes for a thick and richly flavored sauce.
• Cheeses: You’ll need both mozzarella and parmesan. For the best flavor and consistency, freshly grate each cheese if possible.
• Broth: I like to use low sodium broth. That way, I can sprinkle in some extra salt at the end if I want to.
• Cornstarch: This is used to thick the sauce.
• Garlic: You can swap this with garlic powder in a pinch.
• Seasonings: You’ll need a simple medley of parsley, thyme, salt and pepper.

How to make Crockpot Scalloped Potatoes:

Take a quick look at how easy it is to make scalloped potatoes in the Crockpot! Scroll down to the recipe card to see the full list of ingredients and step by step instructions in more detail.

• Slice the potatoes and layer them in the Crockpot.
• Whisk together the cream, broth, cornstarch, garlic and seasonings.

• Pour the cream sauce all over the potatoes. Cover and cook on low for 4 hours.
• Cover with both cheeses. Cover with a lid again and continue cooking on high for 1-1.5 hours.

Variations and Substitutions

• Use different potatoes: Yukon gold (or creamer potatoes) are hand down my favorite to use. However, you can really swap them with any other you prefer.
• You can add extra veggies in here: Thinly sliced carrots or mushrooms would be great throw in at the beginning. You could also use broccoli, but it will be very tender if you add it at the beginning of the cook time.
• Add meat: You can make this a full meal deal by adding chopped, cooked ham, crumbled bacon, or shredded chicken or turkey. Sliced smoked sausages would also be amazing!

How to store Crockpot Scalloped Potatoes

Let the potatoes cool to room temperature, then transfer them to an airtight storage container. Store for up to 4 days in the fridge.

Add a splash of broth or water and reheat for 30 seconds at a time in the microwave until warmed all the way through.

Can I freeze Crockpot scalloped potatoes?

Sure thing! Once they’ve fully cooled to room temperature, transfer the scalloped potatoes to a freezer safe container and freeze for up to 3 months. Defrost overnight in the fridge prior to reheating.

Keep in mind that the texture of potatoes will change after being frozen — if this is a problem for you, I recommend storing leftovers in the refrigerator.

Serving suggestions:

Here are just a few of my favorite entrees to serve alongside creamy scalloped potatoes:

• Perfect Roast Chicken
• Air Fryer Pork Tenderloin
• Easy Turkey Meatloaf

More Crockpot Side Dish Recipes You’ll Love

Check out more of the very best side dish recipes that are slow cooked to perfection:

• Crockpot Stuffing
• Slow Cooker Mashed Potatoes
• Slow Cooker Pineapple Glazed Carrots

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Crockpot Scalloped Potatoes

Crockpot Scalloped Potatoes are an easy and impressive slow cooker side dish – the best of both worlds! Tender potatoes are served in a garlicky, cheesy, and deliciously seasoned cream sauce. Using the Crockpot makes this classic side dish so easy!

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 8 servings

Calories 411cal

Author Ashley Fehr

Ingredients

• 3 lb Yukon gold potatoes (peeled and thinly sliced — preferably with a mandolin)
• 2 cups heavy whipping cream
• ½ cup low sodium chicken broth
• 1½ tablespoon corn starch
• 2½ teaspoons salt
• 2 cloves garlic (minced)
• 1 teaspoon dried parsley
• ½ teaspoon dried thyme
• ¼ teaspoon black pepper
• 1½ cups shredded mozzarella or Gruyere cheese
• 2 tablespoons grated Parmesan cheese

US Customary – Metric

Instructions

• Lightly grease a 3-4 quart crockpot.
• Thinly slice potatoes (ideally with a mandolin) and place in the prepared slow cooker.
• In a large glass measuring cup, stir together cream, broth, corn starch, salt, garlic, parsley, thyme and pepper.
• Pour the sauce over the potatoes in the crockpot and put the lid on.
• Cook on low for 4 hours. Stir gently (the top layer may look a little brown if it has not been covered in sauce — that is okay! Just give them a stir) and top with mozzarella and Parmesan cheese.
• Put the lid on, turn the slow cooker to high and cook an additional 1-1.5 hours until potatoes are tender (you can also cook on low, but it may take longer for the sauce to thicken).

Video

Notes

Tips and tricks:

Cooking potatoes in the slow cooker can have varying results depending primarily on your slow cooker brand and size, and the thickness of the potatoes. Here are some tips to help you see success:

• know your slow cooker: does it generally run hotter or cooler? Factor that in to your cook time.
• Are your potatoes very thin, sliced with a mandolin? Factor that in to your cook time. I have tested this recipe with mandolin-sliced potatoes, so my cook time may be quicker than yours.
• Is your slow cooker very full or half empty, or less? The fuller a crockpot is, the longer it will take to cook. If you use a slow cooker that is larger than the one called for (or even a 4 qt rather than a 3 qt), you could have a shorter cook time. 

Ingredients and Substitutions:

• Potatoes: you can use any kind of potato you like here, but Yukon gold will have the best texture in the end. If you like, you can leave the peel on for extra fibre!
• Cream: do not substitute a lighter cream here — heavy cream can withstand a long cook period and will not separate. It also makes for a thick and richly flavored sauce.

Tips and tricks:

These slow cooker scalloped potatoes will be quite saucy when you are ready to serve. I like it this way because as it cools, the starch from the potatoes and corn starch will continue to thicken the sauce. 

 

 

Nutrition

Serving: 228grams | Calories: 411cal | Carbohydrates: 34g | Protein: 11g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 85mg | Sodium: 911mg | Potassium: 808mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1034IU | Vitamin C: 34mg | Calcium: 181mg | Iron: 2mg

The post Crockpot Scalloped Potatoes appeared first on The Recipe Rebel.

This Chicken and Stuffing Casserole is an easy dinner recipe made with a creamy, homemade chicken and vegetable filling and flavorful stuffing topping. It’s comfort food that the whole family loves!

If you love a cozy casserole, check out this Chicken Noodle Casserole, this Chicken Pot Pie Casserole or this Chicken Enchilada Casserole next!

*This post is sponsore by Furlani Foods and I was compensated for my time in creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible!

The smell of this Chicken and Stuffing Casserole wafting from the oven brings the family to the table fast.

It’s is a hearty, creamy casserole recipe that is loaded with protein and vegetables and topping with the most flavorful stuffing. We swap out traditional bread with Furlani garlic Texas toast for a big boost in flavor and texture!

Furlani Texas toast is a regular must have on our dinner table — you should see the way the kids’ eyes light up when they smell it in the oven 😉

And even though we love it on its own with a big bowl of soup, we also love the way it makes some of our favorite dishes extra special with one simple swap!

Why we love this Chicken and Stuffing Casserole recipe:

• It’s creamy and cozy: we are big comfort food lovers here and it’s hard to beat anything with a warm, creamy sauce!
• It’s easy to prep ahead: you can prep the filling completely and refrigerate up to 3 days in the fridge. Then you just have to stir together the stuffing mixture, top and bake.
• That not-so-secret ingredient: swapping a plain loaf of bread for Furlani garlic Texas toast adds incredible flavor and makes dinner easier to get on the table!

Chicken and Stuffing Casserole Ingredients Needed:

• Vegetables: you can add or take away vegetables from this dish as you like, or if you have some you just need to get out of the fridge! It is super customizable
• Broth: I always start with low sodium broth so I can add adjust the seasonings to our tastes. If you are starting with salted broth, you may want to reduce the added salt and adjust as needed before topping with stuffing.
• Cream: You can use milk, cream or heavy cream in here — the richness of the milk or cream you choose will impact the richness of the flavor in the filling, but any of them will work just fine.
• Chicken: If you don’t have any precooked chicken, it’s super simple to prep a batch of this Shredded Chicken or make this Crockpot Shredded Chicken the day before. You can also skip the chicken and double the veggies for a meatless meal.
• Furlani garlic Texas toast: I don’t recommend swapping this for plain bread because you will miss out on all that added flavor!

See the full list of ingredients down in the recipe card.

How to make Chicken and Stuffing Casserole

Find the complete recipe down in the pink recipe card.

• Take out 8 pieces of Furlani garlic Texas toast and toast in the oven until golden.
• Sauté onion and celery, then add the herbs and spices.

• Add veggies, chicken and broth and bring to a simmer.
• Stir in cream and flour to thicken.

• Cube toasted Texas toast.
• Mix together with egg and broth, top the filling and bake until golden.

How to store Chicken and Stuffing Casserole:

Chicken and Stuffing Casserole can be stored in the refrigerator up to 4 days.

I recommend reheating uncovered in the oven for about 20 minutes at 400 degrees F.

Serving suggestions:

This Chicken and Stuffing Casserole needs no sides! With protein, veggies and grains it’s a complete meal-in-one dish.

Check out this other cozy casserole recipes!

• Broccoli Casserole — the best way to do broccoli!
• Cheesy Ham and Potato Casserole
• Stuffed Pepper Casserole — just a few ingredients!

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Chicken and Stuffing Casserole

This Chicken and Stuffing Casserole is an easy dinner recipe made with a creamy, homemade chicken and vegetable filling and flavorful stuffing topping. It's comfort food that the whole family loves!

Course Main Course

Cuisine American

Diet Low Fat

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 481cal

Author Ashley Fehr

Ingredients

Filling:

• 2 tablespoons oil
• ½ medium onion finely diced
• 1 rib celery diced
• 2 cloves garlic minced
• 1 teaspoon salt
• 1 teaspoon dried parsley
• ½ teaspoon dried thyme
• ¼ teaspoon black pepper
• 3 cups frozen vegetables (I use peas and carrots)
• 3 cups cooked chopped chicken
• 2 cups low sodium chicken broth
• 1 cup heavy cream
• 3 tablespoons all purpose flour

Stuffing Topping:

• 8 slices Furlani garlic Texas toast toasted
• 1 cup chicken broth
• 1 large egg

US Customary – Metric

Instructions

Chicken Filling

• Preheat oven to 400 degrees F and lightly grease a 9×13" baking dish.
• Heat a medium skillet over medium-high heat and add oil. Add onion and celery and cook, stirring often, until slightly softened, about 4-5 minutes.
• Stir in garlic, salt, parsley, thyme and pepper and cook for 1 minute.
• Add frozen vegetables, cooked chicken and chicken broth and bring to a simmer over high heat.
• Whisk together cream and flour and stir into the pan. Reduce heat to medium, cover and simmer until vegetables are tender and sauce has thickened, about 4-5 minutes.

Chicken and Stuffing Casserole

• Meanwhile, toast Furlani garlic Texas toast slices briefly or bake at 400 degrees F until golden brown. Cut toast into 1/2" cubes and add to a large bowl.
• Whisk together the broth and the egg and add to the bowl. Stir to combine with the Texas toast cubes.
• Spread chicken filling into prepared baking dish and top with stuffing mixture.
• Bake at 400 degrees F for 20-30 minutes, until bubbly and golden.

Notes

Ingredients and Substitutions:

• Vegetables: to save time, you can skip the sautéing and add the onion and celery right to the simmering broth. However, sautéing them builds delicious flavor and ensures they are cooked correctly.
• Broth: I always start with low sodium broth and the season to my tastes. If you are starting with salted broth, you may want to reduce the amount of added salt and season as serving.
• Cooked chicken or raw chicken: if you don’t have any leftover Slow Cooker Chicken Breast or Shredded Chicken, you can add raw, uncooked chicken to this recipe. Simply cube it or leave it whole, and add to the pan with the onion and celery and continue cooking the chicken through to step 5. When the internal temperature is 165 degrees F, remove the chicken and shred if it is not chopped. 

 

Nutrition

Calories: 481cal | Carbohydrates: 35g | Protein: 28g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 125mg | Sodium: 857mg | Potassium: 544mg | Fiber: 5g | Sugar: 3g | Vitamin A: 5280IU | Vitamin C: 11mg | Calcium: 108mg | Iron: 3mg

The post Chicken and Stuffing Casserole appeared first on The Recipe Rebel.

Ground Beef Casserole is cheesy, hearty, and flavorful as can be! A boldly seasoned ground beef tomato sauce is served with plenty of tender pasta under a layer of gooey melted cheese. Freezer friendly and great for making ahead!

Enjoy more of my favorite ground beef dinner recipes like Rigatoni Pasta Bake, Three Cheese Gnocchi Bake and Lasagna Roll Ups.

Ground Beef Casserole is the ultimate family friendly weeknight dinner recipe! Noodles, beefy tomato sauce and a medley of mouthwatering seasonings are all nestled together beneath a generous layer of gooey melted cheese.

The best part of this recipe (besides how delicious it is) is that it’s easy, freezer friendly and great for making ahead of time!

I’m all about making easy dinners even easier, and that’s exactly what this ground beef casserole recipe does.

Why we love this Ground Beef Casserole:

• Kid Friendly: Kids gobble up this recipe! It’s picky eater approved and it’s great for making sure they actually get some protein on their plates.
• Freezer Friendly: Scroll to the recipe card to see how easy it is to freeze this casserole. It’s wonderful for making ahead of time and grabbing when you need a quick dinner.
• Budget Friendly: This is a great recipe for clearing out your fridge/pantry. You may just have everything you need already on hand!

Ground Beef Casserole Ingredients Needed:

• Ground Beef: You can swap this with any ground meat you prefer. Chicken, turkey, pork, or even Italian sausage for more flavor.
• Vegetables: I use a simple combo of onions and red peppers. However, you can really get creative here! Mushrooms, carrots, corn, peas, spinach, kale… The list goes on. If you’ve got some produce at the end of its shelf life in your kitchen, toss it in!
• Seasonings: A bold medley of salt, paprika, ground mustard, oregano and a pinch of salt give this recipe the best flavor. However, these seasonings are easy to change up! Sprinkle in some Italian seasoning, taco seasoning, or whatever else you prefer to make it your own.
• Pasta: You can really use any kind you like best — I use dried egg noodles.
• Cream Cheese: Sour cream also works well if that’s what you have on hand.
• Garlic: Feel free to measure with your heart, garlic lovers!
• Tomato Sauce: This is the base of the pasta sauce. Choose a brand of marinara sauce that you enjoy!
• Cream: Heavy cream and half and half both work just fine, though heavy cream will give a richer flavor.

How to make Ground Beef Casserole:

Here’s a quick look at how to make this beefy casserole! Scroll down to the recipe card to see more detailed ingredient measurements and step-by-step instructions.

• Cook the ground beef, onions, and bell peppers.
• Mix in the garlic, oregano, paprika, salt and ground mustard.

• Add the tomato sauce and water.
• Cook the pasta until al dente and reserve a cup of pasta water.

• Melt the cream cheese and cream together.
• Add the pasta water and pasta, toss to coat.

• Spread the pasta in the baking dish. Top with the meat sauce.
• Add the shredded cheese in a single layer all over the casserole.
• Bake at 400°F for 15 minutes or until the cheese has melted.

Variations and Substitutions

• Switch the meat: You can easily swap the ground beef with any other ground meat you like best.
• Change the flavor profile: You can use taco seasoning and add some black beans to make this more southwest flavored. Or, sprinkle in some Italian seasoning for an Italian flair.
• Add more veggies: Make this casserole a bit more nutritious by tossing in whatever veggies you like best. Mushrooms would work fabulously!

How to store Ground Beef Casserole

Let your leftovers cool to room temperature prior to storing in an airtight container in the fridge. Properly stored, everything will stay fresh in the fridge for about 4 days.

I recommend adding a splash of broth or water and reheating in the microwave on high in 45 second intervals until warmed through.

Can I freeze ground beef casserole?

Yes! You can freeze before or after baking.

To freeze before baking, prepare up to the point of adding the cheese. Let it cool completely before wrapping tightly with plastic wrap. Freeze up to 4 months. When it comes time to bake, I recommend defrosting it first overnight in the refrigerator so it bakes evenly.

If you’re freezing a baked casserole, let it first fully cool to room temperature. Cover it tightly and freeze for 3-4 months. Let it defrost overnight before reheating. Don’t forget to date and label!

Serving suggestions:

There are so many side dishes that plate perfectly with ground beef casserole! Here are just a few of my favorites:

• Cheesy Baked Asparagus — cheesy vegetables are the best kind!
• Air Fryer Broccoli
• Roasted Green Beans — since we’ve got the oven on anyway 😉

More casserole recipes you’ll love!

Keep your freezer stocked with more of my best casserole recipes:

• Stuffed Pepper Casserole — this one comes together so quickly!
• Chicken Enchilada Casserole
• Cheesy Ham and Potato Casserole — comfort food to the max!
• Cheeseburger Casserole — if you’ve got extra ground beef 😊

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Ground Beef Casserole recipe

Ground Beef Casserole is cheesy, hearty, and flavorful as can be! A boldly seasoned ground beef tomato sauce is served with plenty of tender pasta under a layer of gooey melted cheese. Freezer friendly and great for making ahead!

Course Main Course

Cuisine American

Diet Low Fat

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Calories 466cal

Author Ashley Fehr

Ingredients

Ground Beef Casserole Sauce

• 1 lb lean ground beef
• 1 onion (finely chopped)
• 1 red bell pepper (finely chopped)
• 2 cloves garlic (minced)
• 1 teaspoon dried oregano
• ½ teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon ground mustard
• ¼ teaspoon black pepper
• 3 cups tomato pasta sauce (marinara)
• ½ cup water

Pasta

• 1 lb dried egg noodles or rotini (454 grams)
• 1 cup reserved pasta water
• 4 oz cream cheese (cubed, room temperature)
• ¼ cup cream (any kind)
• 2 cups shredded cheese (marble, mozza or cheddar)

US Customary – Metric

Instructions

Ground Beef Casserole Sauce

• In a large skillet over medium-high heat, cook the ground beef, onion and pepper until the beef is cooked through and the vegetables are tender, about 5-7 minutes.
• Add the garlic, oregano, paprika, salt, and ground mustard and cook 1-2 minutes.
• Stir in the pasta sauce and water. Reduce to medium-low and simmer for 10-15 minutes while you cook the pasta.

Pasta

• *Preheat the oven to 400 degrees if baking right away. You can also prep to bake later (instructions below).
• Bring a large pot of salted water to a boil and cook the pasta to al dente (or even a touch less — we will be baking it yet!).
• Reserve 1 cup pasta water and drain the pasta. Remove from the pot.
• In the same pot, add the cream cheese and cream, cooking and stirring over medium heat until melted. Add the pasta and ½ cup pasta water, stirring to coat.
• Add as much of the remaining pasta water as needed to make the pasta nice and saucy.
• Spread the pasta into a lightly greased 9×13" baking dish. Top with the sauce and sprinkle with cheese.
• Bake for 15 minutes or until bubbly and cheese is melted.
• *To bake later, prepare up to the point of pouring on the sauce but do not add the cheese. Let cool 15 minutes then cool in the fridge until cold, sprinkle with cheese, and cover with foil. Refrigerate up to 4 days before baking and serving.

Video

Notes

Ingredients and Substitutions:

• Ground beef: any kind of ground meat will work here: chicken, turkey, pork, or Italian sausage.
• Vegetables: this is a great clean out the fridge recipe as you can add a wide variety of vegetables and they all work well: mushrooms, carrots, corn, peas, spinach, kale, you name it. You can even skip the meat and add a whole whack of vegetables (sautéing those that need it before adding the sauce)
• Seasonings: this recipe is easily customizable. You can add taco seasoning, black beans and corn for a Mexican twist. You can omit the mustard and add in Italian seasoning for an Italian twist.
• Pasta: because we are cooking the pasta first, you can use any kind you like.
• Cream cheese: A lot of similar recipes call for sour cream, but we are just not big fans. We love how the cream cheese adds a little something extra special to the pasta, but you can add in sour cream if you like.

Prep ahead:

• Fridge: you can prepare up to the point of adding the cheese (let it cool before you add the cheese), then cover and refrigerate up to 4 days before baking.
• Freezer: you can also prepare up to the point of adding the cheese, cool completely, wrap tightly and freeze up to 4 months. To bake, I recommend thawing first overnight in the refrigerator so that it bakes evenly.

Nutrition

Serving: 348grams | Calories: 466cal | Carbohydrates: 50g | Protein: 29g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 120mg | Sodium: 856mg | Potassium: 709mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1348IU | Vitamin C: 27mg | Calcium: 205mg | Iron: 4mg

The post Ground Beef Casserole recipe appeared first on The Recipe Rebel.

Check out the step-by-step recipe video down below!

There are so many reasons to love these easy Roasted Potatoes and Carrots!

They are a hands-off, oven-baked side dish that you can serve with just about anything, from a busy weeknight dinner on the fly, to your holiday dinner main course.

They are tossed with homemade garlic butter before baking, which gives them incredible flavor and keeps them from drying out (and helps them develop that golden color!).

If you buy a bag of pre-washed Creamer potatoes, you can save on prep time! Simply toss them with your seasoning and your carrots, throw them on a sheet pan, and bake.

Roasted Potatoes and Carrots Ingredients:

Along with using quality vegetables, this recipe’s secret is in the flavorful butter-herb mixture. I usually use dried herbs, but if you can get your hands on fresh herbs, that’s even better!

• Potatoes: You’ll need a bag Creamer or baby potatoes — any kind will do!
• Carrots: You can use pre-cut and washed baby carrots for an easy option, or wash and peel a couple of regular carrots, and cut them into diagonal slices one inch thick.
• Butter: Salted or unsalted is fine, but if you use salted butter, you may want to slightly reduce the amount of salt in the recipe. I recommend tasting the butter mixture before tossing the vegetables in it. It should be flavorful and intense, like a good salad dressing, in order to truly season the potatoes. If it is bland, add more salt. If it is too salty, add some olive oil or other neutral cooking oil.
• Minced Garlic: Freshly minced garlic gives the brightest flavor, but garlic powder is fine in a pinch. If you do substitute powder, use about ⅓ teaspoon for every garlic clove.
• Salt and Pepper
• Dried Herbs: I use dried thyme and parsley, but you can use any herbs you like.

How to Make Roasted Potatoes and Carrots

Here is a quick overview! Scroll down to the recipe card for all of the detailed instructions.

1. Preheat the Oven and Make the Garlic Butter: To make the butter sauce, melt the butter in the microwave or in a small saucepan over medium heat. Don’t let the butter burn. Whisk in the garlic, parsley, thyme, salt, and pepper.
2. Season the Potatoes and Bake: Reserve some of the butter mixture to serve later (if desired). Toss the potatoes and carrots in the rest of the sauce, spread on the pan and bake.
3. Check for Doneness: Check the vegetables to see if they are cooked to your liking. They may need up to 15 minutes longer, depending on how large the pieces are, and your preference for having them crisp-tender or soft.
4. Serve: Serve the roasted vegetables warm, brushing with the reserved butter sauce before serving if desired.

Roasted Potatoes and Carrots Variations

Before you start roasting, I’d love to share some helpful tips and easy variation ideas for making this recipe work for your family. This is truly a flexible, customizable side dish!

• Make It Dairy-Free: opt for vegan margarine when preparing your garlic butter, or use your favorite oil instead. I recommend a flavorful oil like olive oil or avocado oil!
• Swap the Carrots: Roasted potatoes work beautifully with halved brussels sprouts, small scrubbed radishes, pearl onions or onion wedges, and more. If you are using tender vegetables like squash or broccoli, add them to the sheet pan about ten minutes into the cooking time, to avoid overcooking.
• Spice It Up! Feel free to adjust the seasonings as you like, just be careful not to go too crazy! Add a pinch of cayenne if you like things spicy, or reduce the salt if you are watching your sodium intake.
• Cheese It Up! Add a good sprinkling of finely shredded Parmesan cheese before baking for a rich, cheesy flavor.

What to Serve with Roasted Potatoes and Carrots

These roasted veggies are so tempting, you’ll want to eat the whole pan as-is! Still, I do recommend serving another dish or two. Here are some family favorites:

• Instant Pot Whole Chicken Recipe or the Perfect Roast Chicken: The perfect combo for Sunday dinner!
• Instant Pot Pot Roast Recipe or Easy Pot Roast recipe: Skip the veggies in the pressure cooker, and serve these Roasted Potatoes and Carrots instead!
• Crockpot Turkey Breast or Easy Turkey Meatloaf: Great for a small gathering.
• Easy Roasted Pork Tenderloin: You can throw this pork tenderloin right on the same pan for an easy sheet pan meal.
• Honey Garlic Pork Tenderloin: sauce and delicious!

How to Store and Reheat Leftovers

To refrigerate, pack your cooled leftover vegetables in airtight containers. They’ll keep well in the refrigerator for up to 5 days.

To reheat, place the veggies on a parchment-lined baking sheet in a single layer. Bake at 400°F until crispy.

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Roasted Potatoes and Carrots

These easy Roasted Potatoes and Carrots are tossed in a savory garlic and herb butter, and roasted to perfection – the perfect side dish for any meal!

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8 people

Calories 148.97cal

Author Ashley Fehr

Ingredients

• 1.5 lb Creamer potatoes
• 4 large carrots peeled, sliced diagonally, 1cm thick
• 1/3 cup unsalted butter melted
• 1 tablespoon minced garlic
• 1 teaspoon dried parsley
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• fresh parsley for garnishing as desired

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F.
• Halve the Creamer potatoes and place in a large bowl with sliced carrots.
• In a small bowl, whisk together butter, garlic, parsley, salt, thyme and pepper.
• Spoon butter over potatoes and carrots in bowl, reserving some for serving later if desired.
• Stir vegetables to coat, then spread in an even layer on a parchment lined baking sheet.
• Bake for 35-45 minutes until desired tenderness is reached. The exact cook time will depend on how thick your carrots are sliced, so you may want to check at 30 minutes and then adjust if necessary.
• Brush with reserved garlic butter before serving if desired.

Video

Nutrition

Calories: 148.97cal | Carbohydrates: 18.49g | Protein: 2.22g | Fat: 7.84g | Saturated Fat: 4.9g | Cholesterol: 20.34mg | Sodium: 318.3mg | Potassium: 463.17mg | Fiber: 2.77g | Sugar: 2.14g | Vitamin A: 5331.69IU | Vitamin C: 19.14mg | Calcium: 25.94mg | Iron: 0.86mg

Note: This post is generously sponsored by The Little Potato Company, and I was compensated for my time in creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible!

More Christmas Side Dishes

• Pierogies with Bacon and Onions (Pierogi)
• Honey Glazed Carrots
• Layered Broccoli Salad

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