The Grateful Girl Cooks!

12
Apr
2025

Cheesy Chicken Rice Casserole (Instant Pot)

categories: Casseroles, Chicken, Instant Pot Recipes, Main Dishes

2 Shares

Use an Instant Pot to make a delicious Cheesy Chicken Rice Casserole! Filled with chicken, cheese, rice and broccoli, this meal serves 6.

About a year and a half ago our oldest son moved to Portugal after getting married (his wife is Portuguese). He gifted me with the Instant Pot that he purchased while living in his own apartment here in Oregon. On a trip back home to visit last year, he stayed with us, and I made this cheesy chicken rice casserole for dinner one night.

We all really liked it, and it was fun to show him I had learned how to use my Instant Pot because he’d given it to me without any instructions, recipes or instruction manual! Ha Ha!

Since that time, I’ve made quite a variety of Instant Pot recipes (Butter Chicken, Rice Pudding, Ground Beef Stroganoff , Macaroni and Cheese and others) using this convenient appliance. These and all of my recipes can be found in the Recipe Index, located at the top of each blog post.

I adapted this recipe slightly from an original recipe I found on YouTube from “Six Sisters Stuff”. It’s easy to make and is a delicious casserole (with chicken, veggies and rice) that yields about 6 servings! Here’s how to make it.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Chicken

Pat 1½ pounds of boneless, skinless chicken breasts dry with paper towels. Cut the chicken into bite-sized chunks, then set them aside.

Press the Sauté button on the Instant Pot, and heat 2 Tablespoon of extra virgin olive oil in it. Once the oil is heated (but not smoking), add the chicken pieces to the Instant Pot.

Stir in chopped onion, curry powder, salt, pepper and minced garlic. Continue to stir as it cooks in the hot oil, so the garlic doesn’t burn, because it will become bitter if burnt.

Cook, stirring often until the chicken is no longer pink and is mostly cooked through. It will finish cooking once pressure-cooked later. Press the CANCEL button to stop sautéing.

Time To Add More Ingredients

Add rice, cream of chicken soup, low-sodium chicken broth, water, and raw broccoli florets to the Instant Pot. The broccoli will break apart a little as it is pressure-canned, so don’t make the pieces too small.

Once all these ingredients have been added, stir the mixture until they are all incorporated and fully combined. Now it’s time to cook it all together in your Instant Pot.

Ready To COOK!

Lock the lid of your Instant Pot in place. Flip the steam release valve to SEALING. Press the MANUAL button and set the timer for 6 minutes. The Instant Pot will take about 10 minutes or so to come to full internal pressure (the pressure button will pop up indicating full pressure), and the cooking program/timer will begin.

When the 6-minute cooking program ends and timer indicates it’s done, flip the steam release valve to VENTING to allow a quick release of the steam inside. Once all the steam pressure has been released the pressure valve will drop back down, indicating it is safe to open the lid.

Carefully unlock and remove the lid of the Instant Pot and give the mixture inside a very quick stir.

Sprinkle a cup of grated cheddar cheese on top of the casserole and stir it in well, until the cheese has melted and is fully mixed in.

Serve The Cheesy Chicken Rice Casserole

To serve the cheesy chicken rice casserole, transfer the mixture out of the inner pot and spread it out evenly in a 2-quart baking dish. If desired, add a bit more grated cheddar cheese on top (optional, but GOOD!).

TIP: If adding cheese on top, put the casserole in a microwave; heat 30-45 seconds to fully melt the cheese. You do not have to do this because the heat of the casserole will slightly melt the cheese. However, if you want the cheese fully melted, use your microwave to help it along!

Serve the casserole immediately, and enjoy this delicious, filling one dish meal, full of chicken, rice and broccoli! There’s enough for 6 servings, and leftovers can be reheated in a microwave. Store any leftovers in an airtight container in the refrigerator.

I hope you enjoy Instant Pot Cheesy Chicken Rice Casserole because it’s a very satisfying meal that’s simple and budget friendly to make. I am confident your friends and family will enjoy it, too!

Thank you for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More CHICKEN CASSEROLE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of chicken casseroles (not Instant Pot) you might enjoy, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe adapted from a: “Six Sisters Stuff” Instant Pot video I saw on YouTube

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Cheesy Chicken Rice Casserole (Instant Pot)

Prep Time

20 mins

Cook Time

6 mins

Includes Pressurization time (Instant Pot)

10 mins

Total Time

36 mins

Use an Instant Pot to make a delicious Cheesy Chicken Rice Casserole! Filled with chicken, cheese, rice and broccoli, this meal serves 6.

Category: Casserole

Cuisine: All Cuisines

Keyword: cheesy chicken rice casserole, Instant pot

Servings: 6

Calories Per Serving: 548 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1½ pounds boneless skinless chicken breast
2 Tablespoons extra virgin olive oil
1 medium yellow onion peeled, diced
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon curry powder
2 cups long grain white rice
2 cups low-sodium chicken broth
10.5 ounces cream of chicken soup = 1 regular sized can
½ cup water
1½ cups raw broccoli florets
1 cup grated cheddar cheese + more for topping casserole, if desired

US Customary - Metric

Instructions

Pat chicken dry with paper towels. Cut into bite-sized chunks; set aside.
Press SAUTÉ button on Instant Pot; heat olive oil in inner pot. Once oil is hot, add chicken. Stir in onion, curry powder, salt, pepper and garlic. Continue to stir so garlic doesn't burn. Cook until chicken is no longer pink (mostly cooked) It will finish cooking later. Press CANCEL button to stop sautéing.
Add rice, cream of chicken soup, chicken broth, water, and broccoli florets. Stir the mixture until ingredients are fully combined.
Lock the lid of the Instant Pot. Flip the steam release valve to SEALING. Press the MANUAL button; set the timer for 6 minutes. The Instant Pot will take about 10 minutes to come to full pressure (pressure button will pop up indicating full pressure), then cooking program begins. When cooking program ends and timer indicates it's done, flip the steam release valve to VENTING to allow a quick release of the steam inside. When all pressure has been released, pressure button will drop back down, indicating it is safe to open the lid.
Carefully remove Instant Pot lid; give mixture inside a quick stir. Sprinkle 1 cup of grated cheddar on top; stir well, until cheese melts and is mixed in.
Transfer mixture to a 2-quart baking dish and spread evenly in dish. OPTIONAL: Add more grated cheese on top. TIP: If adding cheese on top, put casserole in microwave; heat 30-45 seconds to melt cheese. This is not a must, but if you'd prefer the cheese fully melted, use a microwave to help it along! Serve and enjoy!

Nutrition Facts

Cheesy Chicken Rice Casserole (Instant Pot)

Amount Per Serving (1 (1/6 of total))

Calories 548 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 6g38%

Trans Fat 0.01g

Polyunsaturated Fat 2g

Monounsaturated Fat 7g

Cholesterol 95mg32%

Sodium 1027mg45%

Potassium 707mg20%

Carbohydrates 58g19%

Fiber 2g8%

Sugar 2g2%

Protein 37g74%

Vitamin A 459IU9%

Vitamin C 23mg28%

Calcium 186mg19%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

08
Apr
2025

Roasted Golden Potatoes

categories: Side Dishes, Vegetable Dishes

2 Shares

Pin2

Yum

Roasted Golden Potatoes are a SIMPLE delicious dish with butter, Parmesan cheese and spices. It only takes 5-7 minutes to prep, then bake!

If you’re looking for a new and simple way to serve potatoes, I hope you’ll check out this recipe for Roasted Golden Potatoes. I wrote the original recipe down many years ago on a 3″ x 5″ card but failed to make note of where I got it!

The recipe card has been sitting in an old recipe box of mine for years and years, so I had forgotten about it and how ridiculously easy it is to prepare! It hardly takes any effort to make this delicious side dish because you use canned whole potatoes, butter, Parmesan and a couple common spices!

Honestly… it takes longer to preheat our oven than it does to get these potatoes ready! Here’s how to make enough roasted golden potatoes for 6 small servings.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

What Kind Of Potatoes To Use

This dish uses two 15-ounce cans of whole white potatoes, also known as “new” potatoes. They can be found in most grocery stores and are simply peeled whole small potatoes in a water base.

The potatoes are pre-cooked during the manufacturer’s canning process, so they come right out of the can ready to party!

Here We Go!

The first thing you will need to do is preheat your oven to 350°F. because it only takes a few minutes to get the potatoes seasoned and ready! Drain the potatoes very well, then place the whole potatoes in the (ungreased) baking dish in a single layer.

Season The Potatoes

Melt 4 Tablespoons of butter (equal to half a stick of butter), then drizzle it all over the potatoes. Carefully turn over and rotate the potatoes to make sure all sides get some of the melted butter on them.

Sprinkle the top of the potatoes with seasoning salt and garlic powder. After that, lightly sprinkle the potatoes with grated Parmesan cheese. TIP: Don’t have seasoning salt? You can make your own with my recipe here.

NOTE: You can use either fresh, finely shredded Parmesan cheese OR the kind you find in the pasta section in a shaker can. Either variety works well! Use whatever type of Parmesan you prefer or have available.

In the 2nd photo below, I have shown the potatoes topped with Kraft parmesan cheese. I always have both types of parmesan on hand but realize many people may only have the type in the can, so I used that for the photos.

The last step before baking is to lightly sprinkle the potatoes with paprika and then top them with fresh chopped parsley. The parsley will provide a “pop” of color to this dish and adds a bit of flavor, as well!

Bake And Serve The Roasted Golden Potatoes

When your oven has fully preheated, bake the roasted golden potatoes (uncovered) on the middle oven rack at 350°F. for 25 minutes.

When the potatoes are done cooking, remove the baking dish from the oven. The roasted golden potatoes should be fully heated through, and have a beautiful “golden” color on top!

Serve the roasted golden potatoes immediately while hot! We enjoyed this this time served with ham and a broccoli cashew stir-fry, and we really enjoyed them ALL!

Note: Canned whole potatoes are fairly small, yet the sizes can vary with each can. We typically use about 3 potatoes per serving, but of course that number may vary slightly depending on your needs or the portion size desired.

I hope you have the opportunity to make this simple, but tasty vegetable side dish and trust you will enjoy it, too! It’s so simple to prepare and is a great side dish to “throw together” on a busy evening!

Thank you so much for stopping by and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking For More Recipes Featuring POTATOES?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have many delicious recipes that feature potatoes, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source unknown

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Roasted Golden Potatoes

Prep Time

7 mins

Cook Time

25 mins

Total Time

32 mins

Roasted Golden Potatoes are a SIMPLE delicious dish with butter, Parmesan cheese and spices. It only takes 5-7 minutes to prep, then bake!

Category: Side Dish, Vegetable Dish

Cuisine: All Cuisines

Keyword: roasted golden potatoes

Servings: 6 (approx. 3+ per serving)

Calories Per Serving: 203 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

30 ounces whole white potatoes (canned) =two 15 oz. cans, drained
¼ cup butter, melted = 4 Tbsp. or ½ stick
½ tsp. seasoning salt
¼ tsp. garlic powder
3 Tbsp. grated Parmesan cheese
¼ tsp. paprika
1 Tbsp. fresh parsley (chopped)

Instructions

Preheat oven to 350°F.
Drain canned potatoes well, then place them in a single layer in an (ungreased) 8" or 9" square baking dish. Drizzle melted butter over all the potatoes, then turn to coat all sides.
Sprinkle the buttered potatoes with seasoning salt and garlic powder. After that, sprinkle with grated Parmesan cheese. Lightly sprinkle potatoes with paprika then top them with chopped parsley.
When oven is fully preheated, bake the roasted golden potatoes (uncovered) on the middle oven rack at 350°F. for 25 minutes. Potatoes should be fully heated through and golden in color on top!
Serve immediately while hot and enjoy!

Nutrition Facts

Roasted Golden Potatoes

Amount Per Serving (1 approx. 3 potatoes)

Calories 203 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 6g38%

Trans Fat 0.3g

Polyunsaturated Fat 0.5g

Monounsaturated Fat 2g

Cholesterol 27mg9%

Sodium 359mg16%

Potassium 594mg17%

Carbohydrates 24g8%

Fiber 3g13%

Sugar 1g1%

Protein 5g10%

Vitamin A 612IU12%

Vitamin C 29mg35%

Calcium 88mg9%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

05
Apr
2025

Broccoli Cashew Stir-Fry

categories: Side Dishes, Vegetable Dishes

1 Shares

Pin1

Yum

Broccoli Cashew Stir-Fry is an easy to make, pan-seared dish with broccoli, cashews, red bell peppers, onions and sauce. Makes 3 servings.

If you’re looking for a new way to cook vegetables, may I suggest trying this recipe for broccoli cashew stir-fry? It is a fantastic recipe we really enjoy and is full of taste, crunch and color!

I found the original recipe years ago in an old cookbook of mine (from 1995) and made a few adjustments to suit our tastebuds. We love this side dish, and it’s very compatible with lots of main dishes.

The best part is that it doesn’t require a lot of time to prepare and is a colorful and delicious addition to any meal. Here’s how to make this broccoli cashew stir-fry.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Sauce

The first thing you need to do is make the sauce that will be added to the cooked vegetables later. It’s EASY! Measure water, Balsamic vinegar, cornstarch and chicken bouillon powder into a small bowl.

Use a fork or small whisk to combine the sauce ingredients because the cornstarch tends to thicken and “clump up” when added to the liquid. Continue to mix the sauce together until all lumps are removed, and the sauce is smooth. Set the sauce aside.

Prep the Veggies

Slice ¼ cup of yellow onion and ¼ cup red bell peppers into thin slices vertically (if the bell pepper is really big, cut each slice in half cross-wise). Separate the layers of onion slices.

Cut ¾ pound of fresh broccoli into florets. Cut off the tough, very bottom ends of the broccoli stems (and discard). Use a vegetable peeler or knife to gently peel the remaining stems on each piece of broccoli, removing only the outer green part (discard the peels).

Cut off the peeled stems, to separate them from the florets. Slice the peeled stems into thin slices. Add them to the other prepped vegetables.

You can see in the photo below the remaining florets of broccoli and the thinly sliced stems right above them. The thin peeled stems cook right along with the other veggies and have lots of good flavor, too!

Sauté The Vegetables

Heat 2 teaspoons of extra virgin olive oil (or vegetable oil) on medium heat in a large skillet. Once the oil is very hot (but not smoking), add the broccoli florets, sliced broccoli stems, red peppers and onions to the skillet.

Sauté the vegetables for 4-5 minutes, stirring constantly until the veggies begin to brown slightly and the broccoli becomes crisp tender. During the last minute of cooking, stir in 1 teaspoon of minced garlic.

Continue to cook 1 more minute, stirring the vegetables constantly so the garlic doesn’t burn (or it will become bitter).

Add the Sauce

Whisk the sauce again to re-combine the ingredients, then pour it over the veggies in the skillet. Stir to combine the veggies and sauce and quickly bring the sauce to a boil. Cook and stir constantly for 1 more minute.

Stir In The Cashews

Add 3 Tablespoons of chopped cashews to the veggies and sauce. NOTE: We use roasted salted cashews when we make this dish, but feel free to substitute toasted chopped walnuts, pecans or chopped roasted peanuts.

Stir the cashews into the broccoli cashew stir-fry, until they’re combined with all the veggies and sauce. Heat through (about 1 minute) and then this delicious dish is ready to be enjoyed!

Serve The Broccoli Cashew Stir-Fry

Transfer the broccoli cashew stir-fry to a pretty serving dish and serve immediately while the vegetables are hot. This recipe will yield enough for 3 servings of this yummy and colorful stir-fry.

The broccoli cashew stir-fry has really good flavor thanks to the sauce, peppers and onions, and the roasted cashews provide a nice crunch in each bite. It’s delicious!

One of the nice features of this simple side dish is it pairs well with chicken, fish, beef or pork! We enjoyed it this time, served with ham slices and Roasted Golden Potatoes.

I hope you have the chance to make this broccoli cashew stir-fry for yourself and those you love. The recipe can easily be doubled if you require more servings!

Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking For More VEGETABLE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of wonderful vegetable recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe adapted from: Edith Askins, via “Southern Living 1995 Annual Recipes”, page 52, published 1995, by Oxmoor House, Inc.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Broccoli Cashew Stir-Fry

Prep Time

12 mins

Cook Time

6 mins

Total Time

18 mins

Broccoli Cashew Stir-Fry is an easy to make, pan-seared dish with broccoli, cashews, red bell peppers, onions and sauce. Makes 3 servings.

Category: Side Dish, Vegetable Dish

Cuisine: All Cuisines

Keyword: broccoli cashew stir-fry

Servings: 3

Calories Per Serving: 165 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Sauce:

¼ cup water
1 Tablespoon balsamic vinegar
1 teaspoon cornstarch
½ teaspoon chicken bouillon powder

For Stir-Fry:

2 teaspoons extra virgin olive oil or vegetable oil
¾ pound fresh broccoli
¼ cup red bell pepper slices sliced thin vertically
¼ cup yellow onion slices sliced thin vertically
1 teaspoon minced garlic
3 Tablespoons chopped roasted cashews or roasted walnuts, pecans or peanuts

US Customary - Metric

Instructions

Whisk water, balsamic vinegar, cornstarch and chicken bouillon powder in a small bowl until lumps are gone, and sauce is smooth. Set aside.
Cut red pepper and onion in thin slices vertically (if red pepper is big, cut slices in half cross-wise). Cut broccoli into florets. Remove tough ends of stems (discard). Peel remaining stems on each piece of broccoli, removing only the outer green part. Cut peeled stems into thin slices; add then to other veggies.
Heat oil on medium in a large skillet. Once oil is very hot (but not smoking), add broccoli florets, sliced broccoli stems, red pepper and onions to skillet. Sauté 4-5 minutes, stirring constantly until veggies begin to brown and broccoli is crisp tender. During last minute, stir in minced garlic. Continue to cook 1 more minute, stirring constantly so garlic doesn't burn and become bitter.
Whisk sauce again until combined, then pour over veggies in skillet. Stir to combine; quickly bring sauce to a boil. Cook 1 more minute, stirring constantly.
Stir in chopped cashews until combined. Heat through (about 1 minute). Remove from heat. Serve immediately while hot. Enjoy!

Nutrition Facts

Broccoli Cashew Stir-Fry

Amount Per Serving (1 (1/3 of total))

Calories 165 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 6g

Cholesterol 0.04mg0%

Sodium 215mg9%

Potassium 499mg14%

Carbohydrates 16g5%

Fiber 4g17%

Sugar 5g6%

Protein 6g12%

Vitamin A 1096IU22%

Vitamin C 118mg143%

Calcium 68mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

01
Apr
2025

Baked Cod and Potatoes

categories: Main Dishes, Seafood

2 Shares

Pin2

Yum

Baked Cod and Potatoes is a simple, delicious dish featuring cod fillets roasted on top of buttery, crispy, well-seasoned potato slices.

Today I would like to share an easy to prepare seafood main dish with you that I found online a while ago. The main ingredients are cod fillets and russet potatoes (along with butter, olive oil and spices). It’s a fairly simple recipe that will serve 3 people.

There are two cooking methods used to make the dish. Potatoes are roasted in the oven; the fish is added on top (same dish), then everything finishes cooking under the broiler in the oven. It’s a really nice tasting meal, and here is how to make it.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Potatoes

Wash 2 large russet potatoes (or 3 medium- about 1 pound total), then remove the peels. Once they’re peeled, slice the potatoes into 1/8″ thick rounds (width-wise) using a sharp knife or a mandoline slicer. Place the potato slices in a medium bowl.

Combine 2 Tablespoons of melted butter and 2 Tablespoons of extra virgin olive oil in a separate bowl. Remove 1 Tablespoon of this mixture and set it aside (to drizzle on the fish later).

Pour the remaining 3 Tablespoons of the butter and olive oil mixture over the potatoes and toss them well, until the potato slices have been coated on all sides.

Grease a 9″ square baking dish with non-stick spray, then spread the coated potato slices evenly in the dish, keeping them in a single layer. Season the potatoes generously with salt, pepper, garlic powder and paprika.

Bake The Seasoned Potato Slices

Bake the potato slices at 400°F. for 35-40 minutes until the slices have softened and are light golden brown in color. Flip the potatoes over halfway through the baking time, then re-spread them in the dish and continue baking. TIP: I encourage you to check on the potatoes a couple of times while they bake to ensure they don’t get too crispy.

Remove the pan from the oven once the potatoes are finished cooking. Turn on the BROILER for the oven, and make sure the oven rack is moved to about 6 inches from the heat source for the final step.

Add The Cod Fillets

Now it’s time to add the cod fillets and finish cooking this dish! Place three 1″ thick cod fillets (with or without skin on the bottom) on top of the potato slices, leaving a small amount of space in between each one.

We used cod fillets with skin on (this time), then removed the skin once everything was ready, but this is your choice, however you prefer it. Drizzle or brush the reserved melted butter and olive oil mixture over the top of the fillets. Lightly season the fish with additional salt (if desired), then sprinkle them with fresh thyme leaves.

Time For The Broiler

When the broiler is hot and the oven rack is in place, put the baking dish back in the oven, about 6″ away from the direct heat of the broiler. Broil the fish for 7-10 minutes OR until the fish is cooked through, and the potatoes are crispy and browned.

Ours usually takes the full 10 minutes, but the time may vary depending on the thickness of the fish. Keep an eye on the fish while it broils. If you notice the potatoes begin to get too browned or start to burn slightly, simply move the dish further away from the broiler!

The baked cod and potatoes are done when the potatoes are browned and crispy, and the cod flakes easily with a fork and is cooked all the way through.

Serve The Baked Cod And Potatoes

Remove the baking dish from the oven and serve the baked cod and potatoes immediately. Serve the fish on top of the potatoes or serve the cod with the potatoes on the side.

Sprinkle more fresh thyme leaves on top of the fish before serving (if desired). We enjoy serving the baked cod and potatoes with a salad or a green veggie on the side.

I hope you have the opportunity to try this delicious seafood recipe and trust you will find it enjoyable. It’s a really uncomplicated recipe to make and has good flavors.

Thanks so much for stopping by and please come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking For More COD Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have many delicious recipes featuring cod you can check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe adapted from Mark Bittman via New York Times Cooking at: Roasted Cod and Potatoes Recipe

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Baked Cod and Potatoes

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

Baked Cod and Potatoes is a simple, delicious dish featuring cod fillets roasted on top of buttery, crispy, well-seasoned potato slices.

Category: Main Dish

Cuisine: All Cuisines

Keyword: baked cod and potatoes

Servings: 3

Calories Per Serving: 366 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 large russet potatoes (about 1 pound) or 3 medium
¼ medium yellow onion thinly sliced
2 Tablespoons butter melted
2 Tablespoons extra virgin olive oil
salt and pepper to generously season potatoes
garlic powder to generously season potatoes
paprika to generously season potatoes
¾ pound cod fillets (3 fillets) approx. 1" thick and 4 oz. each
fresh thyme leaves (chopped) to lightly season fish
additional salt (optional) to lightly season fish

US Customary - Metric

Instructions

Preheat oven to 400℉. Grease or spray bottom of a 9" square baking dish.
Wash and peel potatoes. Slice potatoes into 1/8" thick rounds using a knife or mandoline. Place potato slices in a bowl.
Combine melted butter and olive oil in a separate bowl. Remove 1 Tablespoon of mixture; set aside (to drizzle on fish later). Pour remaining butter/oil mixture on potatoes; toss well until potatoes are coated. Spread potatoes in prepared dish, in a single layer. Season generously with salt, pepper, garlic powder and paprika.
Bake the potatoes at 400°F. for 35-40 minutes until softened and light golden brown in color. Flip slices over halfway through baking time, then re-spread them in the dish; continue baking. TIP: Check on potatoes 2-3 times while they bake so they don't get too crispy.
Remove potatoes from oven. Turn on the BROILER: move oven rack to 6" below broiler heat source. Place cod fillets on top of potatoes. Drizzle reserved butter/oil mixture over the fish. Lightly sprinkle fish with additional salt (if desired), then sprinkle with fresh thyme leaves.
Put baking dish under broiler (6" away from heat source). Broil 7-10 minutes OR until fish is cooked through (flakes easily with a fork), and potatoes are crispy/browned. Time may vary depending on thickness of fish. TIP: Keep an eye on everything as it broils. If potatoes begin to burn, move baking dish further away from the broiler!
Remove from oven; serve immediately. Serve fish on top of the potatoes or with potatoes on the side. Enjoy!

Nutrition Facts

Baked Cod and Potatoes

Amount Per Serving (1 1 fillet + potatoes)

Calories 366 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 6g38%

Trans Fat 0.3g

Polyunsaturated Fat 2g

Monounsaturated Fat 9g

Cholesterol 69mg23%

Sodium 129mg6%

Potassium 1115mg32%

Carbohydrates 28g9%

Fiber 2g8%

Sugar 1g1%

Protein 24g48%

Vitamin A 280IU6%

Vitamin C 10mg12%

Calcium 42mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

29
Mar
2025

Blueberry Banana Cream Cheese Pie

categories: Desserts, Pies/Tarts

18 Shares

Pin18

Yum

Blueberry Banana Cream Cheese Pie is a yummy dessert! Makes two 8″ pies or one 10″-12″ pie, with bananas, creamy filling, and blueberry topping.

I have so many great memories of my Mom making a wonderful-tasting blueberry banana cream cheese pie for our family! She made this dessert for over 50 years, and I’m so grateful to have her recipe which always brings back good memories (she passed away last year). I have carried on her tradition and made this pie countless times over the past 40 years, as well!

This recipe (as written) can be used to create TWO (8″) pies or ONE jumbo-sized pie (10″-12″). My Mom always made two 8″ pies, so our family of 5 could eat one pie and still have an extra one in the fridge. Sometimes she took the “extra” pie to church potlucks or gave one to friends.

You can make homemade pie crusts if you prefer, but Mom always said the quickest and easiest way to make this dessert is to buy frozen pie crusts at the grocery store and use those!

The pies have a bottom layer of thinly sliced bananas, topped with cream cheese-type filling, and the pies are covered with blueberry pie filling! After the pies are made, they are refrigerated several hours until they are cold and set up, then sliced and served! YUMMY! Here’s how to make a fabulous blueberry banana cream cheese pie (or two!).

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Pre-Bake The Pie Crust

For this recipe you will pre-bake the pie crust or crusts before they are filled. To keep the crusts from “bubbling up and forming air pockets” while they bake, lay a piece of parchment paper on the crust. Pour dried beans onto the parchment paper, enough to fully cover and weigh down the bottom of the crust.

Prebake the pie crusts, (store-bought or homemade) in a preheated 400°F. oven for 11-12 minutes or until the crust is golden brown. Place the pies on a wire rack to cool.

Remove the beans by lifting the parchment paper by the edges and set the paper and beans aside. Let the pie crusts cool completely before continuing. NOTE: The dried beans can be returned to a container and used again, once they have cooled.

Layer Banana Slices In Baked Crust

Once the pie crusts have cooled, thinly slice 2-3 bananas and line the pie crust(s) on the bottom and sides with the slices. Arrange the bananas in a single layer so there’s not a lot of space in between. Set the pie crusts aside while you make the filling that goes on top of the bananas.

Make The Cream Cheese Pie Filling

Place 2½ packages (20 ounces total) of softened cream cheese and a cup of granulated sugar in a mixing bowl. Beat them well using an electric mixer until they are fully combined and creamy. Set the bowl aside.

Now we will need to add 2 envelopes of “Dream Whip”, which is usually found in most grocery stores on the aisles featuring Jello and Pudding mixes. A photo of the box is shown below.

In a SEPARATE bowl, prepare the Dream Whip according to the directions on the box (you will add milk and vanilla extract for each envelope). Beat the mixture very well on high speed until soft peaks form (usually about 4 minutes).

Pour the reserved cream cheese mixture into the bowl of Dream Whip. Use an electric mixer to beat this until all of it is fully combined, very smooth and creamy. This is the filling for the blueberry banana cream cheese pie.

Fill The Pie Crusts

MAKING TWO PIES? If you are making two 8″ pies, divide the filling equally between the two cooled pie crusts, spreading it level. You should have enough filling to fill both of the pie crusts, as seen in the first photo below.

MAKING ONE BIG PIE? When you make one big 10-12″ pie, it is a little bit tricky to fill but simply takes a bit more effort. Carefully add the creamy filling, taking extra care to keep it all IN the crust! The filling in the large pie will need you to “TAME” it in place as it is added.

Use a spatula to pull the filling up so it doesn’t completely cover the crimped edges of the pie crust. The pie filling is thick enough to do so and will tend to hold its “shape”. You can see this in the second photo below.

Top Each Pie With Blueberry Pie Filling

When you are making two pies, evenly divide the blueberry pie filling between the two pies. Spoon the filling into the center of the top of the pie. You will notice the pie filling may spread a little as you add it.

If you’re making two pies, the blueberry filling will not reach all the way to entirely cover the top of the pie. I split the one can between the two pies, then run a knife through the filling (from the middle toward the outside) to create designs on top of each pie.

If Making One BIG Pie

When you make one BIG pie, one can of blueberry pie filling will be enough to cover the entire top of the pie. TIP: Level the top, then use a spatula to slightly “lift and shape” the outer edges of the filling to form a higher “barrier” to help keep the blueberry pie filling IN so it doesn’t run over the sides!

Chill Then Serve Blueberry Banana Cream Cheese Pie

Place the banana blueberry cream cheese pie (or pies) in the refrigerator and let the pie(s) chill for AT LEAST 4 HOURS (minimum), so plan ahead! The lengthy refrigeration time is vital to ensure the cream cheese filling can become firmer or more “set-up”. for better slicing!

When ready to serve, slice the pie or pies into wedges and serve. We cut the regular 8″ pies into 8 slices each and usually can get 10-12 thin slices out of one 10″-12″ big and tall pie.

I hope you have the opportunity to make blueberry banana cream cheese pie for those you love! It is an absolutely delicious dessert I am confident you will love!

Thank you for stopping by today, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking For More PIE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few delicious pie recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source: unknown (got the recipe from my mom who made these pies for over 50 years)

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Blueberry Cream Cheese Pie

Prep Time

15 mins

Cook Time

12 mins

Refrigeration Time (inactive prep)

4 hrs

Total Time

4 hrs 27 mins

Blueberry Banana Cream Cheese Pie is a yummy dessert! Makes two 8" pies or one 10" pie, with bananas, creamy filling, and blueberry topping.

Category: Dessert

Cuisine: All Cuisines

Keyword: blueberry banana cream cheese pie

Servings: 16 (with 2 eight inch pies)

Calories Per Serving: 230 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 8" pie crusts (regular, NOT deep dish) or one large 10"–12" crust
2 large bananas or 1 more, if needed
20 ounces cream cheese softened
1 cup granulated sugar
2 envelopes Dream Whip
1 cup low-fat milk
1 teaspoon vanilla extract
21 ounces blueberry pie filling (canned)

US Customary - Metric

Instructions

Preheat oven to 400℉. Fill crusts with parchment paper and dried beans to weigh down crust(s) to prevent air pockets forming.
Bake pie crusts at 400°F. for 11-12 minutes or until the crust is golden brown. Transfer to wire racks; cool completely before filling.
Thinly slice 2-3 bananas; line pie crust(s) on bottom and sides with them. Arrange slices in a single layer w/out a lot of space in between. Set pie crusts aside while you make pie filling.
Pie Filling: Place softened cream cheese and sugar in a mixing bowl. Beat very well with electric mixer until fully combined/creamy. Set bowl aside. In a SEPARATE bowl, add Dream Whip powder (2 envelopes), milk and vanilla. Beat very well on high speed until soft peaks form (about 4 minutes). Add cream cheese mixture into Dream Whip. Use an electric mixer to beat well until pie filling is fully combined, smooth and creamy.
MAKING TWO 8" PIES? Divide pie filling equally between 2 cooled pie crusts, spreading it level. Spoon blueberry pie filling over the top of the pies beginning in the CENTER, evenly dividing it between pies. Filling will spread a little as you add it. Decorate as desired.
MAKING ONE BIG 10"-12" PIE? Carefully add pie filling, taking extra care to keep it all IN the crust! The filling will need you to "TAME" it in place as it is added. Use a spatula to pull filling up so it doesn't cover crimped edges of the crust. Filling is thick enough to hold its "shape". Blueberry topping will be enough to cover the entire top of the pie. TIP: Level the top, then use a spatula to slightly "lift and shape" outer edges of the cream filling to form a higher "barrier" to keep the blueberry pie filling IN so it doesn't run over the sides!
Place banana blueberry cream cheese pie(s) in the refrigerator; refrigerate pie(s) for A MINIMUM OF 4 hours to allow filling to set up for easier slicing, then serve and enjoy!

Recipe Notes

NOTE: The caloric calculation was made based on the ingredients used for two 8" pies (16 slices).

Nutrition Facts

Blueberry Cream Cheese Pie

Amount Per Serving (1 slice of 8" pie)

Calories 230 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g19%

Trans Fat 0.01g

Polyunsaturated Fat 0.3g

Monounsaturated Fat 2g

Cholesterol 20mg7%

Sodium 139mg6%

Potassium 213mg6%

Carbohydrates 37g12%

Fiber 1g4%

Sugar 32g36%

Protein 4g8%

Vitamin A 230IU5%

Vitamin C 2mg2%

Calcium 81mg8%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

26
Mar
2025

How To Can Applesauce

categories: Canning And Preserving

4 Shares

Pin4

Yum

Learn how to can applesauce for long-term storage! A variety of sweet crisp apples, sugar, cinnamon and nutmeg provide great flavor.

Today I want to share how to can applesauce for long term storage. The recipe is fairly simple (especially if you already are familiar with water bath canning)! You make homemade applesauce using apples, water and sugar (if desired), and can add cinnamon and/or nutmeg to taste, for more flavor.

I’ve made several batches already and am grateful we now have many jars of delicious homemade applesauce available in our pantry to enjoy year-round. Here’s how to can applesauce for long term storage.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Before Beginning

Before you begin getting the apples ready, prepare a water bath canner, hot canning jars, lids and screw bands according to the manufacturer’s directions. This will include heating the clean jars and bringing water to a simmer in the canner, and gathering items like a canning funnel, air bubble remover, labels, etc. Save yourself some time and have all these items ready to go before you start!

Prepare The Apples

I typically use a variety of sweet, crisp apples when I make applesauce (there are so many varieties available year-round). For this particular recipe the recommended amount of apples needed is 2½ – 3½ pounds of apples per QUART jar or for every two PINT jars.

I had a couple varieties of apples (about 6½ pounds) that needed to be used and decided to make four PINT jars of applesauce instead of quarts (which my photos reflect). NOTE: The processing time is the same for pint or quart jars.

Wash and drain the apples well before beginning. Cut each apple in half, then remove the seeds and core. You can leave the peel ON or you can remove it (your choice). Weigh the apples so you know the weight of the apples you are using.

Slice each apple half into 1″ thick slices and place them into a large saucepan or soup pot that has a lid. Add just enough water (usually about ½ cup) to keep the apple slices from sticking to the pan. Cook the apple slices (and small amount of water) on Medium-Low heat until they are soft (about 12-15 minutes), stirring often.

Make Apple Purée

Once the apples are soft, use an immersion blender in the pan to puree the apples. The apple mixture should be fairly thick and pulp-like in texture.

TIP: If you don’t have an immersion blender, you can use a food mill OR process the apples in a blender (in batches), then return the processed apple pulp to the saucepan.

If you prefer plain applesauce without added sugar or spice, then the applesauce is ready to be canned. If you prefer it slightly sweetened, see the note below.

Add Some Sugar And Spice!

TIP: If you want to add some additional flavor and sweetness to the applesauce, stir in granulated sugar, ground cinnamon and a pinch of ground nutmeg (optional) to the puree until combined.

Bring the applesauce to a FULL boil (approx. 212°F.). Stir often so the apples don’t stick to the pan.

NOTE: The amount of sugar added can vary depending on how many pounds of apples you are using, but the recommended guidelines (from the Ball Blue Book of Canning) is to use about ¼ cup of sugar per pound of apples used. Add enough sugar, cinnamon and nutmeg as desired. Sometimes if you use a really sweet variety of apple, it may require less sugar overall to suit your taste.

How To Can Applesauce

Keep the temperature constant (boiling) under the apple puree while you fill each canning jar with applesauce. Use a ladle to add the applesauce into clean, hot canning jars, making sure to leave a ½” headspace. Repeat with remaining jars.

Remove the air bubbles from each jar by inserting a plastic knife or plastic spatula into each jar several times. Wipe the rims well with a wet cloth to remove any jam residue, then place flat lids and screw bands on the jars, adjusting the bands to fingertip tight.

Lower jars onto a canning rack over simmering water in the canner. Make sure the hot water covers the jars by at least two inches. Bring the water to a gentle rolling boil, then process the jars for 20 minutes (once water is boiling).

Once Done Canning

When done, turn off heat and let jars rest 4-5 minutes before removing them from the hot water. Remove jars and place them on a dish towel on the counter. Don’t place boiling hot jars directly on the counter because temperature variances could cause the jars to crack. Let jars cool undisturbed for 12-24 hours, then wipe clean.

Check each jar to ensure it has sealed properly, then label and store in your pantry (remove the screw bands before storing). If a jar has not sealed properly, keep it in the refrigerator and use it within a week or so.

Serve and Enjoy The Applesauce Or Store In Pantry

When you are ready to enjoy some home-canned applesauce, simply pop open a jar and enjoy it! I love cinnamon-flavored applesauce so much I sometimes grab a spoon and eat it right out of the jar. It is absolutely delicious!

Other ways to enjoy applesauce (besides just gobbling it up!) is to use it on top of pancakes or waffles (or even vanilla ice cream). It also tastes amazing when it’s mixed into Greek yogurt for a quick snack!

I really hope you have the opportunity to make homemade applesauce for yourself and those you love. It’s a great way to store lots of delicious applesauce to enjoy throughout the year!

Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking For More CANNING Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few water bath AND pressure canning recipes you might want to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source (and adapted from): “The Ball Blue Book of Canning”, page 17, published in 2013 by Hearthmark, LLC, dba Jarden Home Brands

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

How To Can Applesauce

Prep Time

25 mins

Cook Time

20 mins

Total Time

45 mins

Learn how to can applesauce for long-term storage! A variety of sweet crisp apples, sugar, cinnamon and nutmeg provide great flavor.

Category: Canning and Preserving, Condiment

Cuisine: All Cuisines

Keyword: how to can applesauce

Servings: 64 Tablespoons (about 4 pints total)

Calories Per Serving: 42 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

6½ pounds apples (ie. Gala, Fiji, Golden Delicious, Braeburn, etc.) or combo (different types)
½ cup water approx.-to prevent sticking
1½ cups granulated sugar (approx.) more or less, to suit your taste
ground cinnamon to suit your taste
nutmeg (optional) to suit your taste

US Customary - Metric

Instructions

Before beginning, prepare water bath canner, canning jars (heated), flat lids/screw bands according to manufacturer directions.
Wash and drain apples. Remove seeds and core. Leave the peel ON or OFF (your choice). Weigh apples so you know their weight (for added sugar calculation). Cut apples into 1" thick slices; put them in a Dutch oven or soup pot that has a lid. Add enough water (about ½ cup) to keep apple slices from sticking. Cover and cook on medium heat until apples become soft (12-15 minutes), stirring often.
Use an immersion blender to purée apples. TIP: No immersion blender? Use a food mill OR process apples in a blender (in batches), then return applesauce to saucepan.
Add sugar, cinnamon and nutmeg to taste (if using). Stir to combine; bring applesauce to a FULL boil (approx. 212°F.), stirring often. NOTE: Amount of sugar can vary depending on how many pounds of apples you are using, but recommendation from Ball Blue Book of Canning is to use ¼ cup of sugar per pound of apples. Add enough sugar, cinnamon and nutmeg as desired. If using lots of naturally sweet apples, it may require less sugar overall.
Keep temperature constant under apple puree while filling each jar with applesauce (1 at a time). Use a ladle and funnel to add applesauce to hot canning jars, leaving a ½" headspace. Repeat with remaining jars.
Remove air bubbles by inserting a plastic knife or spatula into each jar. Wipe the rims well with a wet cloth to remove any jam residue, then place flat lids and screw bands on the jars, adjusting bands to fingertip tight. Transfer jars to a canning rack placed in simmering water in the canner. Make sure water covers jars by 2". Bring water to a gentle rolling boil; process jars for 20 minutes (once water is boiling).
When done, turn off heat; let jars rest 4-5 minutes before removing from canner. Put hot jars on a dish towel on the counter. Don't place jars directly on counter because temperature variances can cause jars to crack. Let jars cool undisturbed for 12-24 hours, then wipe clean. Check each jar to ensure it has sealed properly. Label and store in your pantry (remove screw bands before storing). If a jar has not sealed properly, refrigerate and use it within a week.

Recipe Notes

Note: The amount of sugar you use is dependent on the types of apples used and your own personal taste. The sweeter the apples are, the less sugar you may want to use. The caloric calculation per Tablespoon is an estimate and will vary depending on the type and weight of apples and the quantity of sugar used.

Nutrition Facts

How To Can Applesauce

Amount Per Serving (1 Tablespoon)

Calories 42 Calories from Fat 1

% Daily Value*

Fat 0.1g0%

Saturated Fat 0.01g0%

Polyunsaturated Fat 0.02g

Monounsaturated Fat 0.003g

Sodium 1mg0%

Potassium 49mg1%

Carbohydrates 11g4%

Fiber 1g4%

Sugar 9g10%

Protein 0.1g0%

Vitamin A 25IU1%

Vitamin C 2mg2%

Calcium 3mg0%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

22
Mar
2025

Italian Penne Pasta Casserole

categories: Beef, Casseroles, Italian, Main Dishes, Pork

2 Shares

Pin2

Yum

Make a delicious Italian Penne Pasta Casserole for those you love! It’s filled with ground beef, Italian sausage, sauce and lots of cheese!

Today I want to share a “simple” yet delicious casserole recipe I believe you’re going to enjoy! I created this recipe using simple ingredients and we really like it a lot! I came up with this recipe after experimenting with different uses for penne, those cute little tubes of pasta goodness! YUM!

Our family loves almost anything Italian, so this tasty casserole is one that is easily made and enjoyed without a ton of prep work. That’s a win-win in my book, so let me show you how to make this Italian Penne Pasta Casserole. It yields about 6 servings, and I hope you like it!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Casserole Filling

Place ground beef, Italian sausage, chopped green bell pepper and chopped onion in a large skillet. Cook these ingredients on medium-high heat until the meat is browned and fully cooked through. The peppers and onions should be tender, as well.

TIP: You can use sweet OR spicy Italian sausage (links or bulk) in the casserole, but if you use Italian sausage links, remove the casings before cooking.

Once the meat finishes cooking, remove any grease from the skillet (and discard). Season the meat mixture with Italian seasoning mix and salt and pepper.

Transfer the meat filling to a large bowl, add a favorite marinara sauce (your choice) and shredded mozzarella cheese. Note: You will set aside a small part of the mozzarella cheese to top the casserole before baking!

Stir the filling well, until all the ingredients have been combined. Now the only thing left to add to the casserole filling is eight ounces of cooked penne pasta.

Cook the Penne Pasta

TIP: To save time, consider cooking the pasta WHILE you make the meat filling. It doesn’t take too much effort to cook both at the same time and will significantly reduce your prep time.

Bring a large saucepan of boiling water to a full boil. Add the penne pasta and cook it on medium-high heat according to the package directions (approx. 10 minutes). The pasta may be slightly al dente (or slightly undercooked) at this point but will finish cooking in the oven.

Drain the pasta once it has finished cooking and add the drained pasta to the rest of the filling in the bowl. Stir well, to fully combine and coat the pasta with the meat sauce.

Prepare The Casserole For Baking

Preheat your oven to 350°F. Spray a 9″ x 9″ baking dish with non-stick spray. Pour the casserole filling into the baking dish and spread the mixture out evenly in the pan.

Sprinkle the surface of the casserole with the reserved amount of shredded mozzarella cheese, until evenly distributed. Cover the baking dish lightly with aluminum foil. Now the Italian penne pasta casserole is ready to bake!

Bake And Serve The Italian Penne Pasta Casserole

Bake the casserole at 350°F. for 35-40 minutes, removing the foil covering for the last 10 minutes of baking. Once done, the sauce should be bubbly around the edges and the cheese topping should be golden brown and fully melted.

Transfer the baking dish to a wire rack and let the Italian Penne Pasta Casserole rest for 2-3 minutes before serving. If desired, sprinkle each portion with grated Parmesan cheese, then serve and enjoy this delicious meal.

I hope you have the opportunity to make this casserole for your family and/or friends, and trust you’ll enjoy it as much as we do. Any leftovers you may have can be easily re-heated in a microwave for additional meals.

Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking For More CASSEROLE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of casserole recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Italian Penne Pasta Casserole

Prep Time

20 mins

Cook Time

35 mins

Total Time

55 mins

Make a delicious Italian Penne Pasta Casserole for those you love! It's filled with ground beef, Italian sausage, sauce and lots of cheese!

Category: Main Dish

Cuisine: Italian

Keyword: Italian, penne pasta, casserole

Servings: 6

Calories Per Serving: 507 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

½ pound ground beef
2 links Italian sausage (casings removed) or ¼ pound bulk Italian sausage
2 Tablespoons chopped yellow onion
2 Tablespoons chopped green bell pepper
½ teaspoon Italian seasoning
salt and pepper (enough to season the meat to taste)
24 ounces marinara sauce (or favorite meatless spaghetti sauce)
2 cups shredded mozzarella cheese* *DIVIDED USE
8 ounces uncooked penne pasta

US Customary - Metric

Instructions

Preheat oven to 350°F. Spray a 9" x 9" baking dish with non-stick spray.
Place ground beef, Italian sausage, green pepper and onion in a large skillet. TIP: If using Italian sausage links, remove the casing. Cook on medium-high heat until meat is browned/fully cooked. Drain grease from skillet. Season meat with Italian seasoning, salt and pepper. Stir well.
Transfer meat mixture to large bowl; add marinara sauce and 1½ cups mozzarella. Note: Reserve ½ cup mozzarella to use later! Stir mixture well, until combined.
Bring large pan of water to a full boil. Add pasta; cook on medium-high heat per pkg. directions (approx. 10 minutes). Pasta may be slightly undercooked but will finish cooking in the oven. Drain pasta; add to meat sauce in bowl. Stir well, to coat pasta with meat sauce.
Pour casserole filling into greased baking dish, spreading mixture evenly. Top with remaining mozzarella cheese, sprinkling evenly. Cover dish with aluminum foil.
Bake at 350°F. for 35-40 minutes, removing foil during the last 10 minutes of baking. It's done when the sauce is bubbly around the edges and cheese topping is golden brown and fully melted. Transfer baking dish to a wire rack. Let casserole rest 2-3 minutes before serving. If desired, sprinkle each portion with grated Parmesan cheese. Serve and enjoy!

Recipe Notes

TIP: To save time, consider cooking the pasta WHILE you make the meat filling. It doesn't take too much effort to cook both at the same time and will significantly reduce your prep time.

Nutrition Facts

Italian Penne Pasta Casserole

Amount Per Serving (1 (1/6 of total))

Calories 507 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 12g75%

Trans Fat 0.5g

Polyunsaturated Fat 2g

Monounsaturated Fat 11g

Cholesterol 85mg28%

Sodium 1072mg47%

Potassium 658mg19%

Carbohydrates 36g12%

Fiber 3g13%

Sugar 6g7%

Protein 26g52%

Vitamin A 758IU15%

Vitamin C 11mg13%

Calcium 230mg23%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

18
Mar
2025

Apple Broccoli Quinoa Salad

categories: Meatless Meals, Salads

6 Shares

Pin6

Yum

Enjoy delicious, healthy Apple Broccoli Quinoa Salad with broccoli, apple, feta cheese, walnuts and quinoa in a honey Dijon salad dressing!

Do you enjoy eating quinoa (pronounced KEEN-wah)? I have used it in quite a few recipes here on my blog. If you aren’t familiar with this “superfood”, let me take a second to give you a very brief overview.

Quinoa has been around for thousands of years, and it originated in the Andes mountains of Chile, Bolivia and Peru with the Inca civilization who considered it a sacred food. It is the SEED of a grain crop grown specifically for those very seeds! Nutritious quinoa has grown increasingly popular in the United States over the past couple decades!

Quinoa is naturally gluten-free, high in fiber and is a very good source of protein, vitamins and minerals. It is incredibly simple to prepare and provides a good protein foundation for this yummy, nutritious apple broccoli quinoa salad. I hope you enjoy it- here’s how to make it.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Quinoa

Use a fine mesh strainer to rinse and then drain ½ cup of uncooked quinoa very well. This helps to remove any impurities that may be present.

Bring ¾ cup of water to a full boil (on HIGH) in a medium-sized saucepan. Once the water is at a full boil, add the drained quinoa. Reduce the heat to LOW, and put a lid on the pan, leaving the LID slightly offset to let a bit of steam escape.

Simmer the quinoa for 12-13 minutes on LOW heat OR until all the water has been absorbed. One the quinoa is finished cooking, remove the lid and use a fork to “fluff” up the quinoa in the saucepan. Let the quinoa cool by transferring it out of the hot pan into a bowl, stirring it occasionally as it cools.

Lightly “Toast” The Walnuts

By lightly “toasting” the chopped walnuts, you can add a bit more flavor AND crunchiness to the salad. It is easy to do this by heating a skillet on MEDIUM heat until fairly hot. That’s right! You do NOT put them in a toaster (ha ha!)

Add chopped walnuts and let them “toast”, stirring them often until they are slightly browned and have become aromatic. This only takes a few minutes! Once they’re done, immediately transfer the walnuts from the hot skillet onto a plate or paper towels to completely cool.

Make The Salad Dressing

Now it’s time to make the flavorful salad dressing for the salad. It’s a CINCH! Place the ingredients (olive oil, apple cider vinegar, Dijon, honey, sea salt and black pepper) in a small bowl.

Use a whisk to mix these ingredients until they have emulsified and are fully blended. The result should be a smooth, creamy salad dressing with no separation of oil and vinegar.

TIP: If you do not have access to a whisk, you can put the salad dressing ingredients into a small jar with a secure lid. Shake the jar really well until they’re FULLY combined.

Assemble The Salad

When you are ready to assemble the salad, place 3 cups of freshly chopped broccoli (small pieces) into a medium-sized salad bowl. Add one cored, chopped UNPEELED red honey crisp apple (or substitute), then squeeze the juice of a small lemon over the top.

Stir these three ingredients very well until combined. The lemon juice helps the apple pieces to not turn brown as they are exposed to the air!

Add crumbled feta cheese and the cooled, cooked quinoa and toss the apple broccoli quinoa salad until combined.

Give the salad dressing a good stir so it is again combined, then pour it over the salad, and toss again until fully mixed. Take a small taste and add additional salt and pepper, if desired.

Serve The Apple Broccoli Quinoa Salad

Now the salad is ready to be served and enjoyed! If desired, you can refrigerate the salad for a while if you prefer it well-chilled, but it is delicious either way!

The leftovers will keep well for 3-4 days if stored in the refrigerator in an airtight container. The apples (if covered well with lemon juice when making the salad) should also stay crisp and un-browned!

This healthy salad is delicious, and I enjoy it as a protein-packed quick lunch OR as a side dish served with a main dish at dinner. I hope you have the chance to make it for yourself and/or those you love.

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking For More QUINOA Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of recipes featuring quinoa, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source (and with thanks to Jenn Laughlin) at https://peasandcrayons.com/broccoli-apple-quinoa-salad/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Apple Broccoli Quinoa Salad

Prep Time

15 mins

Cook Time

13 mins

Total Time

28 mins

Enjoy delicious, healthy Apple Broccoli Quinoa Salad with broccoli, apple, feta cheese, walnuts and quinoa in a honey Dijon salad dressing!

Category: Meatless Main Dish, Salad, Side Dish

Cuisine: All Cuisines

Keyword: apple broccoli quinoa salad

Servings: 4

Calories Per Serving: 322 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Salad:

½ cup quinoa (uncooked) rinsed/ drained well
¾ cup water
⅓ cup walnuts chopped/ pan-toasted
3 cups chopped fresh broccoli cut in small pieces
1 medium honey crisp apple (do not peel) cored, chopped in small pieces
1 small lemon
⅓ cup feta cheese crumbles

For Salad Dressing:

2½ Tablespoons extra virgin olive oil
1 Tablespoon Dijon mustard
1 Tablespoon apple cider vinegar
¾ Tablespoon honey
¼ teaspoon sea salt
⅛ teaspoon black pepper

US Customary - Metric

Instructions

Use a fine mesh strainer to rinse and fully drain quinoa to remove any impurities.
COOK QUINOA- Bring water to a full boil (on HIGH) in a medium saucepan. Once water is boiling, add quinoa. Reduce heat to LOW; put a lid on pan, leaving LID slightly offset to let some steam escape. Simmer quinoa 12-13 minutes on LOW OR until water has been absorbed. Remove lid- use a fork to "fluff" quinoa in pan. Remove quinoa from hot pan into a bowl, stirring occasionally as it cools.
TOAST WALNUTS- Heat a skillet on MEDIUM. Add chopped walnuts; cook, stirring often until they're slightly browned and aromatic (3-4 minutes). Immediately transfer walnuts out of hot skillet onto a plate or paper towels to cool.
MAKE SALAD DRESSING- Place olive oil, apple cider vinegar, Dijon, honey, sea salt and black pepper in a small bowl. Use a whisk to mix until they have emulsified and are fully blended into a smooth, creamy salad dressing with no separation of oil and vinegar. TIP: If you don't have a whisk, put ingredients in a small jar with a secure lid. Shake jar really well until FULLY combined.
MAKE SALAD- Place chopped broccoli in a medium salad bowl. Add cored, chopped UNPEELED apple, then squeeze juice of small lemon on top. Mix until well-combined (lemon juice helps apple pieces not turn brown when exposed to air). Add feta and cooled quinoa. Toss to combine.
Give salad dressing a good stir, then pour over salad. Toss to combine. Take a bite of salad; add additional salt and pepper, if desired.
Serve salad immediately OR cover and refrigerate until ready to serve! Leftovers should keep well for 3-4 days if stored in airtight container in refrigerator (apple pieces should remain crisp and un-browned, as well). Enjoy!

Recipe Notes

NOTE: Can substitute other red, sweet crisp apples such as McIntosh, Fuji, Gala, etc. instead of honey crisp apples, if desired.

Nutrition Facts

Apple Broccoli Quinoa Salad

Amount Per Serving (1 (1/4 of total))

Calories 322 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 4g25%

Polyunsaturated Fat 6g

Monounsaturated Fat 8g

Cholesterol 11mg4%

Sodium 356mg15%

Potassium 476mg14%

Carbohydrates 32g11%

Fiber 6g25%

Sugar 10g11%

Protein 9g18%

Vitamin A 502IU10%

Vitamin C 75mg91%

Calcium 127mg13%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

14
Mar
2025

Easy Lentil Minestrone

categories: Main Dishes, Meatless Meals, Soups

2 Shares

Pin2

Yum

Make a pot of Easy Lentil Minestrone, with veggies, lentils, beans and pasta. This one-pot soup is low-calorie, meatless, tasty and filling!

Today I want to share a delicious “meatless” soup recipe I found online a while ago. It is absolutely scrumptious and full of veggies and good protein from lentils! This soup is more filling than regular vegetable soup, because of the added white beans and pasta!

Recently a dear family member had surgery, and I offered to bring her a meal once she was home recuperating. She is a vegetarian, so I took her a big pot of easy lentil minestrone, along with some cheddar biscuits and brownies. She told me she loved it!

We love this hearty soup too, even though my husband and I are not vegetarians. Easy Lentil Minestrone has amazing flavor and texture from the veggies, lentils, beans and pasta. I only made a couple of changes to the original recipe, to suit our taste.

I’ve been making wonderful homemade minestrone (with beef) for over 45 years using a recipe from a family friend, but this meatless recipe (from another source) is equally delicious. Here’s how to make it.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Cook The Vegetables

Heat extra virgin olive oil on medium-high heat in a heavy-duty sauce pot or a large Dutch oven until very hot (but not smoking). Add chopped onion, carrots and celery to the hot oil. Cook the veggies until they become tender, about 6-7 minutes.

Add minced garlic, salt, Italian seasoning and black pepper to the veggies, and stir well, to combine these ingredients. Cook for 1 minute, stirring constantly so the garlic doesn’t burn.

Make The Minestrone Soup

Now it’s time to turn those cooked vegetables into a big pot of yummy soup! Pour in vegetable broth, water, and two 14.5-ounce cans of diced tomatoes (including the juice). Stir to combine these ingredients.

Add brown (or green) lentils and two dried bay leaves (found in spice section at store) to the soup pot. Stir well, then bring the soup to a FULL BOIL.

Once it’s boiling, turn the heat down to LOW and put a lid on the soup pot. Let the soup simmer on low heat for 25 minutes, without opening the lid or disturbing the soup.

Add Beans And Pasta

After 25 minutes remove the lid from the soup pot and turn the heat back up to MEDIUM. You will notice the soup has reduced slightly in volume, and that is to be expected.

Stir uncooked macaroni noodles and one can of drained Great Northern Beans (or Cannellini Beans) into the soup. Cook the soup (uncovered), stirring often for about 10-11 minutes, or until the pasta is tender to the bite.

TIP: As the pasta cooks it will absorb some of the liquid. You may find it helpful to add additional broth or water to “thin out” the soup slightly, to suit your taste.

Final Step

Remove the soup pot from the heat source and stir in fresh baby spinach leaves (whole or chopped). As you stir, the heat of the soup will “cook” the spinach until it wilts.

Once the spinach has wilted, take a small taste of the soup. If you find it needs additional salt and pepper to suit your taste, stir it in at this point, right before serving.

Serve And Enjoy Easy Lentil Minestrone Soup

Ladle the minestrone into individual bowls and serve immediately while hot. You can add grated Parmesan cheese to each serving, if desired, for even more flavor (optional, but good).

This recipe as written will yield approximately 12, one-cup servings of the soup and is very low-calorie! A one cup serving is perfect for a quick lunch, but for a dinner “main dish” serving, I recommend doubling this amount.

I hope you have the chance to make this delicious soup for those you love! Yes, it has a fairly long list of ingredients but trust me… it’s so worth it! Easy lentil minestrone not only tastes amazing, but it is very filling!

TIP: The original creator of this recipe also shared how to prepare this meal in a slow cooker. I’ve included the directions in the NOTES section of the printable recipe card below. I have not tried this way of preparing the minestrone but included it in case this method is of interest to you.

Thank you for stopping by today, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking For More SOUP Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. There are LOTS of delicious soup recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe adapted from: Jenn Laughlin at: Easy One-Pot Lentil Minestrone Soup – Peas and Crayons

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Easy Lentil Minestrone

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

Make a pot of Easy Lentil Minestrone, with veggies, lentils, beans and pasta. This one-pot soup is low-calorie, meatless, tasty and filling!

Category: Main Dish, Side Dish, Soup

Cuisine: Italian

Keyword: easy lentil minestrone

Servings: 12 (one cup servings)

Calories Per Serving: 193 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 Tablespoons extra virgin olive oil
1 medium yellow onion peeled, diced
3 medium carrots peeled, diced
2 stalks celery finely chopped
4 teaspoons minced garlic
1 teaspoon salt
1 teaspoon Italian seasoning
¾ teaspoon black pepper
5 cups vegetable broth
2 cups water +more, as needed
2 14.5 oz cans diced tomatoes including juice
2 bay leaves
1 cup elbow macaroni uncooked
1 cup brown lentils or green lentils
15 ounces canned Great Northern Beans drained (or substitute cannellini beans)
2 cups fresh baby spinach leaves whole or chopped

US Customary - Metric

Instructions

Heat olive oil on medium-high in a heavy-duty sauce pot or large Dutch oven until hot (not smoking). Add onion, carrots, celery; cook until tender (6-7 minutes), stirring often.
Add garlic, salt, Italian seasoning, pepper; stir well. Cook 1 minute, stirring constantly so garlic doesn't burn. Pour in veggie broth, water, and diced tomatoes (including juice). Stir to combine.
Add lentils and bay leaves. Stir, then bring soup to a FULL BOIL. Reduce heat to LOW; put a lid on soup pot. Simmer for 25 minutes, without disturbing.
Remove lid from soup pot; increase heat to MEDIUM. Soup will have slightly reduced in volume. Add uncooked macaroni and drained beans. Stir well. Cook (uncovered) for 10-11 minutes or until pasta is tender. TIP: As pasta cooks it will absorb some liquid. Add more broth or water to "thin" soup slightly, as desired.
Remove soup from heat; stir in spinach. The hot soup will "cook/wilt" the spinach. Once spinach has wilted, taste soup; add additional salt and pepper if needed.
Ladle hot soup into bowls; serve immediately. Top with grated Parmesan (optional), if desired.

Recipe Notes

NOTE: Jenn Laughlin (original author) shared how to use a slow cooker for this recipe:

Place all ingredients (except macaroni, beans, spinach) in slow cooker. Cover; cook on LOW 9-10 hours OR Cook on HIGH 5-6 hours. Stir in pasta, beans. Cover again; cook till pasta is al dente (10+ minutes). Stir in spinach. Season w/ additional salt and pepper, if desired. Serve.

Nutrition Facts

Easy Lentil Minestrone

Amount Per Serving (1 (one cup))

Calories 193 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 0.5g3%

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Sodium 708mg31%

Potassium 562mg16%

Carbohydrates 33g11%

Fiber 9g38%

Sugar 4g4%

Protein 10g20%

Vitamin A 3347IU67%

Vitamin C 11mg13%

Calcium 78mg8%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

11
Mar
2025

Homemade Egg Noodles

categories: Pasta, Side Dishes

2 Shares

Pin2

Yum

It’s easy to make a small batch of homemade egg noodles (3 ingredients) for a side dish (hot, buttered) or to add to homemade soup.

Did you know it is really easy to make homemade egg noodles using only a few ingredients? Yes… it’s true. Today I want to show you how to make egg noodles from scratch in the comfort of your own kitchen.

The recipe I am sharing is for a small batch of homemade noodles (4 servings), which is the perfect amount for us. We can enjoy this amount as a side dish (hot, buttered and lightly seasoned) to accompany some of our meals. This small batch of noodles is also the perfect amount to add to a big pot of homemade soup!

I know it is very convenient to buy egg noodles at the grocery store, but I really LOVE knowing how to make them from scratch, too! Here’s how to make homemade egg noodles.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Dough for The Egg Noodles

In a large bowl or on a flat work surface, combine all-purpose flour and salt. Make a large mound out of the mixture, shore up the sides and then create a deep “well” in the center.

Add two large eggs into the “well”. Use a fork to slowly mix the eggs into the flour mixture, adding flour a little bit at a time until the eggs are fully mixed in.

Continue mixing until the dough comes together into a slightly firm, shaggy mound of dough. Place some flour on your hands and knead the dough until it comes together in a large ball. Add a little more flour, if necessary, to bind it together.

TIP: Don’t overmix the dough or it can cause the dough to become tough, which will make it harder to roll out.

Let The Dough Rest, Then Roll Out

Divide the dough in half into two equal sized balls. Let the dough balls rest (uncovered) for about 10 minutes. Lightly flour a flat work surface or cutting board.

Use a lightly floured rolling pin to roll out one ball of dough at a time. Try to roll the dough very thin (approximately ¼” thick), for best results.

Slice The Dough Into Thin Strips

Once the dough is rolled out, use a pizza cutter or a sharp knife to slice the dough into strips, about ½” – ¾” wide. At this point, the fresh noodles can be cooked immediately.

If you want to freeze some of the noodles for another use, lightly dust the noodles with flour. Lay the noodles on cookie sheets in a single layer, then flash freeze them. Once frozen, place them (loosely packed) in an airtight freezer container or in large freezer bags and store in a freezer.

You can also choose to dry the egg noodles (completely) on wire racks (or pasta racks) for storage. The noodles must be completely dry all the way through before storing them.

NOTE: Personally speaking, I have had the best results cooking the noodles FRESH or FLASH FREEZING them for future use.

Cook The Noodles

To cook the homemade egg noodles, bring a large pan of water to a rolling boil. Add the fresh noodles and allow them to cook for 3-6 minutes (or more). See note below.

When done, the egg noodles should be tender to the bite but not too soft or mushy! Taste a bite then cook longer, if necessary. NOTE: The thickness of the noodles you’ve made will determine the length of time they will need to fully cook.

TIP: If you are cooking frozen egg noodles, simply add them (still frozen) to the boiling water. You do not need to thaw them out at all!

Serve And Enjoy Homemade Egg Noodles

When the noodles are finished cooking, if we are having them as a side dish, I drain them, put them in a serving bowl, and immediately add butter. The hot noodles will melt the butter, and then I add dried parsley then season with salt and garlic powder, to taste. Serve immediately while hot!

If you will be adding them to a soup, add the noodles toward the end of the cooking time (so they don’t overcook) and cook them until they become tender to the bite.

We enjoy these homemade egg noodles served with a variety of main dishes. This time we served them along with classic turkey croquettes and added some roasted Brussel sprouts on the side.

I hope you have the opportunity to try this simple recipe for homemade egg noodles, and trust you’ll enjoy making them from scratch like I do!

Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes! Take care, may God bless you, and have a wonderful day.

Looking For More SIDE DISH Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of fantastic side dish recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Homemade Egg Noodles

Prep Time

20 mins

Cook Time

5 mins

Total Time

25 mins

It's easy to make a small batch of homemade egg noodles (3 ingredients) for a side dish (hot, buttered) or to add to homemade soup.

Category: Pasta, Side Dish

Cuisine: All Cuisines

Keyword: homemade egg noodles

Servings: 4

Calories Per Serving: 150 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup all purpose flour
½ teaspoon table salt
2 large eggs

US Customary - Metric

Instructions

In a large bowl or on a flat work surface, combine flour and salt. Make a large mound out of the mixture, shore up the sides and create a deep "well" in the center. Add eggs to the "well". Use a fork to slowly mix eggs into flour mixture, adding flour in a little at a time until ingredients create a slightly firm, shaggy mound of dough.
Place some flour on your hands; knead dough until it comes together in a large ball. Add more flour, if necessary, to bind it together. TIP: Don't overmix dough or it can become tough, which makes it harder to roll out.
Divide dough in half into two equal-sized balls. Let dough rest (uncovered) for 10 minutes. Lightly flour work surface or cutting board. Use a lightly floured rolling pin to roll out 1 ball of dough at a time. Roll dough very thin (approx. ¼" thick), for best results. Repeat with remaining dough ball.
Once dough is rolled out, use a pizza cutter or sharp knife to slice dough into strips, ½" - ¾" wide. At this point, fresh noodles can be cooked immediately.
To cook noodles, bring a large pan of water to a rolling boil. Add fresh noodles; cook 3-6 minutes (or more). When done, noodles should be tender to the bite but not too soft or mushy! Taste a bite then cook longer, if necessary. NOTE: The thickness of the noodles will determine length of time they need to fully cook. TIP: If cooking frozen egg noodles, add them (still frozen) to the boiling water. You do not need to thaw them out at all!

Recipe Notes

NOTE: If serving as a side dish, combine cooked, drained, hot egg noodles with butter and seasonings of choice (garlic powder, dried parsley, salt and pepper, etc.) to suit your taste. If adding noodles to soup, add to simmering soup toward the end of the cooking time (for time indicated) so noodles don't overcook.

Nutrition Facts

Homemade Egg Noodles

Amount Per Serving (1 (1/4 of total))

Calories 150 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 93mg31%

Sodium 327mg14%

Potassium 68mg2%

Carbohydrates 24g8%

Fiber 1g4%

Sugar 0.2g0%

Protein 6g12%

Vitamin A 135IU3%

Calcium 19mg2%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards.