This easy Rotel Dip recipe is made with fresh ingredients for the best flavor. This classic creamy dip is made with ground beef, Rotel tomatoes, Mexican seasonings, half and half, and cheese.

If you’re looking for more game day dips, try my Cream Cheese Fruit Dip for something sweet, my Caramel Apple Dip for dessert and my Taco Dip for a dip that eats like a meal!

Made with simple ingredients, this homemade Rotel Dip still packs a punch and is such a crowd pleaser! Rotel cheese dip recipe is unique because it does not include any Velveeta cheese at all (I promise you won’t miss it!).

We love creamy, cheesy, comforting foods but I also love making food with real ingredients — and real cheese is a must here! If you’re looking for a Rotel Dip without Velveeta, you’ve come to the right place.

This classic cheese dip is the perfect appetizer for parties as it goes well with so many dishes. It’s a favorite Game Day recipe, and this stove top version only takes 20 minutes to make. Serve this flavorful dip with tortilla chips and other handy snacks.

If you want some other great Appetizer recipes check out this Buffalo Chicken Dip, this Cheesy Chicken Alfredo Dip, these Air Fryer Chicken Wings or my Classic Homemade Salsa.

Rotel Dip Ingredients Needed:

This recipe is made with simple ingredients! See the recipe card for the amounts needed.

• Ground Beef: I use lean ground beef as this gives the best beefy flavor without the unnecessary fat. If you use regular ground beef, you may want to drain it before continuing with the recipe.
• Flour: All Purpose Flour works best for this recipe. Flour binds with the any fat from the beef to thicken our dip and make it creamy.
• Taco Seasoning: You can use chili powder as an alternative. See below for homemade taco seasoning instructions.
• Half and Half: Makes the dip creamy and gives it a great consistency. You can swap for any other cream or even whole or evaporated milk. The heavier the cream, the richer the dip will be.
• Rotel Tomatoes: You need one can of Rotel tomatoes. Use the original or mild if you prefer.
• Cheese: I use cheddar cheese, but you can also use other types such as mozzarella, Monterey Jack or whatever you’ve got kicking around in your fridge!
• Salt: To enhance the flavors. You may want to reduce the added salt if your taco seasoning is quite salty.
• Tortilla Chips: These are for serving, so you can use plain, lightly salted, cheesy, or a variety of flavors for your guests to choose.

How to Make Rotel Dip:

This Rotel cheese dip just takes 20 minutes to make! See the complete recipe down in the recipe card.

1. Brown ground beef: Cook ground beef in a large skillet over medium-high heat until browned.
2. Add flour and seasoning: Add the all-purpose flour and taco seasoning and stir until no white remains.
3. Add tomatoes. Add half and half and tomatoes. Cook and stir over medium heat until thickened.
4. Add cheese and season. Stir in cheese until melted. Taste and add salt or adjust seasonings as desired. Serve.

What to Serve with Rotel Dip:

• Crackers: Try this dip with your favorite crackers! Try Triscuits, Ritz, pretzels, you name it.
• Chips: Tortilla chips are a classic side to Rotel dip. I like the lightly salted kind, but also other flavors like cool ranch or cheesy Doritos with it too.
• Bread: This dip works well on slider buns or baguette slices. Take it up a notch and toast the bread, add the dip and top with some chopped cilantro!
• Other Appetizers: Chicken Tenders, Flatbread Pizza, Mozzarella Sticks, or Tater Tots.

How to Make Rotel Dip in a Slow Cooker

This easy dip recipe can also be cooked in a slow cooker! It is super easy to do, and can make this easy recipe even easier, as there is very little prep.

Simply cook the ground beef until browned and drain the excess fat. Put all the ingredients into a slow cooker or Crock Pot, and cook on low for 2-3 hours.

Make sure to stir the mixture occasionally to melt cheese evenly. Once the cheese has melted, turn heat to a warm setting and serve.

Homemade Taco Seasoning

You can use store-bought taco seasoning, but making your own taco seasoning means you can adjust the flavor to exactly how you like it. Save time by making a big batch of this seasoning and storing it in a labeled jar to use it in other dishes! For homemade taco seasoning, mix together:

• 2 teaspoons garlic powder
• 2 teaspoons chili powder
• 1 ½ teaspoons cumin
• 1 teaspoon salt
• 1 teaspoon onion powder
• ½ teaspoon paprika
• 1 pinch of black pepper

Rotel Dip FAQs

Variations and Substitutions

• Add a little heat. Customize this dip to your preference for spiciness. Add in diced jalapeños, chili powder, or your favorite hot sauce for added heat!
• Use different kinds of cheese. Substitute some of the cheddar cheese with pepper jack cheese to add some extra heat as well.
• Swap the meat. Instead of ground beef, you can use ground sausage meat, ground turkey, shredded chicken, or even shredded turkey. It can be a useful recipe to have on hand to use up those Thanksgiving turkey leftovers!
• Substitute the half and half. Use evaporated milk, whole milk or greek yoghurt instead of half and half, but the quantities for each may vary depending on the type used.
• Fresh veggies: Add some finely diced veggies into the dip, or serve with fresh veggie sticks like carrots, celery, and cucumber.

More easy appetizer recipes you’ll love:

Appetizers

Taco Dip

Appetizers

Baked Chicken Wings

Dinner

Ham and Cheese Sliders

Dinner

Honey Lime Chicken Quesadillas

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Rotel Dip

This Rotel Dip is made with fresh ingredients for the best flavor. This classic creamy dip is made with ground beef, Rotel tomatoes, Mexican seasonings, half and half, and cheese.

Course Appetizer

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 12 servings

Calories 153cal

Author Ashley Fehr

Ingredients

• 1 lb lean ground beef
• 3 tablespoons all purpose flour
• ½ teaspoon chili powder or taco seasoning
• 1½ cups half and half (you can sub evaporated or whole milk)
• 1 can Rotel tomatoes (original or mild) 284 ml
• 3 cups shredded cheddar cheese
• salt to taste
• tortilla chips for serving

US Customary – Metric

Instructions

• Cook ground beef in a large skillet over medium-high heat until browned.
• Add flour and seasoning and stir until no white remains.
• Add half and half and tomatoes. Cook and stir over medium heat until thickened.
• Stir in cheese until melted. Taste and add salt or adjust seasonings as desired.
• Serve with tortilla chips.

Video

Notes

• Store: Keep in an airtight container in the refrigerator for up to 4 days.
• Reheat: Reheat in the microwave or on the stove top at low heat. Add in some half and half or milk if it is too thick.

Nutrition

Calories: 153cal | Carbohydrates: 5g | Protein: 16g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 40mg | Sodium: 221mg | Potassium: 257mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 230IU | Vitamin C: 3mg | Calcium: 164mg | Iron: 1mg

The post Homemade Rotel Dip appeared first on The Recipe Rebel.

Creamy Nacho Potato Soup is packed with flavor – it’s the perfect hearty comfort food! Made with Yukon gold potatoes, classic savory veggies, and yummy chicken broth, it’s seasoned with cumin and chili powder for a classic Mexican flavor, with sweet corn and cheddar cheese!

This spicy, creamy soup recipe was inspired by a Nacho Potato Chowder recipe I was trying to make but realized I didn’t have all the ingredients I needed. 

Sometimes the best meals come about through serendipity, and I’m so glad I rolled with it!

With the creaminess of traditional potato soup and the bold flavors of beloved Mexican recipes, this new soup offering is now one of our favorites.

Nacho Potato Soup is perfect for winter months or any occasion when you want something warm and satisfying without much work.

With only 15 minutes of prep time, it’s ready to eat in about 35 minutes!

This cheesy soup uses simple ingredients you may already have in your pantry, so give it a go!

For more amazing potato soup recipes, try my Ham and Potato Soup, Instant Pot Potato Soup Recipe, Sausage Potato Soup with Kale, Potato Leek Soup, and my Slow Cooker Cheeseburger Soup!

Ingredients Needed:

• Oil: use a neutral-flavored oil for sautéing the vegetables, like canola oil or vegetable oil. Coconut oil and olive oil are also good but will add a bit of their own flavors to the dish too.
• Chicken Broth: a low-sodium chicken broth will provide the liquid base for the soup and add a depth of flavor. If you use a salted broth, you may want to omit the added salt and season to taste before serving.
• Vegetables: use a classic savory trio of onion, celery, and carrots for this soup to add nutrients, color, and a fantastic flavor base.
• Garlic: use fresh garlic cloves for the best aromatic flavor.
• Seasoning: use a combination of chili powder, salt, cumin, and black pepper to elevate the soup’s taste, giving it that delightful spicy kick.
• Yukon Gold Potatoes: they have a great buttery texture and flavor, making the soup creamy without needing too much cream. Other potato varieties can be used, but the texture may vary.
• Salted Butter: to make the roux to help thicken the soup. Salted butter is best as it helps enhance the flavor of the soup as well.
• Flour: use all-purpose flour for the roux to thicken the soup. For a gluten-free soup, you can use a cornstarch slurry instead.
• Milk: to enhance the soup’s creaminess. If you’re lactose intolerant, almond or coconut milk can be used, though it might slightly alter the flavor.
• Frozen Corn: This adds sweetness, texture, and color to the dish. Fresh corn can also be used when in season.
• Toppings: try sharp shredded cheddar cheese and freshly chopped green onions for optional toppings to add extra flavor and texture to the soup.

How to Make Nacho Potato Soup Recipe

This recipe is quick and easy to make, and it’s so delicious! Full instructions are included in the recipe card below.

1. Sauté vegetables: Sauté onion, carrots, and celery in a Dutch oven with hot oil.
2. Add seasonings: Then add the garlic, chili powder, salt, cumin, and black pepper, and cook.

3. Add broth and potatoes: Pour in the broth, deglaze the pot, and stir in the potatoes. Cover and cook.
4. Make thickened milk: Melt the butter, whisk in the flour, then add the milk. Heat and whisk until smooth.

5. Thicken soup and add remaining ingredients: Stir in the thickened milk, corn, and cheddar cheese.
6. Garnish and serve: Garnish with additional cheese and green onions, if desired.

Easy Nacho Potato Soup FAQs

Nacho Cheese Potato Soup Recipe Variations

• Spice it up. Make this soup spicier by adding in some of your favorite hot sauce, more chili powder, chopped chilis, or red pepper flakes! 
• Garnish. Use your favorite Mexican garnishes to enhance the flavors of your meal. Try adding some fresh herbs like chopped fresh parsley, cilantro, or thyme for more flavor.
• Use other cheeses. Cheddar cheese works great in this soup, but you could use other cheeses for a different flavor. Use cheeses that melt smoothly, like Velveeta or American cheese, for that true nacho flavor. Alternatively, Monterey Jack cheese, Pepper Jack cheese, or some Parmesan cheese would work well too.
• Change up the veggies. There are lots of other veggies that would work great in this soup! Try sautéed mushrooms, peppers, zucchini, parsnips or see what’s lying around in your fridge that needs to be used.
• Make it vegetarian: swap the chicken broth for vegetable broth and you’re good to go!

Serving Suggestions

This yummy soup calls for some bread on the side to soak up the delicious soupiness at the bottom of the bowl!

Try these Buttery (Whole Wheat) Bread Machine Rolls, my No Knead Artisan Bread, or some slices of this Whole Wheat Bread with butter. 

You could also serve it with some corn chips or tortilla chips on the side for an added crunch!

Serve this creamy potato soup with some veggies on the side to add nutrients and make it a fuller meal. My Air Fryer Green Beans, Roasted Carrots, or this Cheesy Baked Asparagus would all work well!

More Delicious Soup Recipes with Potatoes

Dinner

Chicken Pot Pie Soup

Dinner

Crockpot Zuppa Toscana

Dinner

Creamy Nacho Potato Soup

Dinner

Chicken Dumpling Soup

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Creamy Nacho Potato Soup

Creamy Nacho Potato Soup is packed with flavor – it's the perfect hearty comfort food! Made with Yukon gold potatoes, classic savory veggies, and yummy chicken broth, it's seasoned with cumin and chili powder for a classic Mexican flavor, with sweet corn and cheddar cheese!

Course Soup

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 408cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 3½ cups low sodium chicken broth
• 3 large carrots (halved and sliced)
• 2 ribs celery (chopped)
• ½ medium onion (finely chopped)
• 2 cloves garlic (minced)
• 1 teaspoon chili powder
• 1 teaspoon salt
• ½ teaspoon cumin
• ⅛ teaspoon black pepper
• 6 medium Yukon gold potatoes (cut into ½" pieces)
• ¼ cup salted butter
• ¼ cup flour
• 1½ cups milk
• 2 cups frozen corn
• 1 ½ cups shredded cheddar cheese
• green onions for garnish

US Customary – Metric

Instructions

• Heat a large soup pot or Dutch oven over medium-high heat and add the oil.
• Add the carrots, celery, and onion and cook until starting to soften, about 5 minutes, stirring often.
• Add the garlic, chili powder, salt, cumin, and black pepper, and cook for 1 minute.
• Add the broth and deglaze the pot if necessary. Stir in potatoes.
• Cover and bring to a boil, then reduce heat to medium and simmer until potatoes and carrots are tender, about 10 minutes.
• Meanwhile, prepare your roux. In a large bowl (make sure it’s big enough; you don’t want it to boil over), melt butter in the microwave. Whisk in flour first, then milk.
• Heat in the microwave at 1 minute intervals (no longer), whisking each time, until thickened (it bubbles up quickly once it gets thick, so keep an eye on it in the microwave!).
• When the vegetables are tender, stir in the thickened milk, corn, and cheddar cheese.
• Garnish with additional cheese and green onions, if desired.

Video

Notes

Storage

Store: Store your Nacho Potato Soup in an airtight container, or covered in plastic wrap, in the refrigerator for 3-4 days. Allow it to cool to room temperature before storing it.

Freeze: I wouldn’t recommend freezing potato soup as potatoes can have a different texture once you defrost them. If you need to, you can store it in a freezer-safe container and freeze it for up to 2 months, but you may want to add more butter, milk, or cream to help with the texture and flavor when reheating it.

Nutrition

Calories: 408cal | Carbohydrates: 56g | Protein: 18g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 727mg | Potassium: 1245mg | Fiber: 7g | Sugar: 6g | Vitamin A: 5619IU | Vitamin C: 40mg | Calcium: 240mg | Iron: 3mg

The post Creamy Nacho Potato Soup appeared first on The Recipe Rebel.

Loaded Mashed Potatoes are made with butter, milk, and tangy sour cream and flavored with garlic, crispy bacon, and fresh green onions to make the perfect Thanksgiving side dish!

There is just something about a plate full of creamy mashed potatoes at a holiday dinner (okay, at any dinner). They are delicious on their own, topped with gravy, or mixed in with your veggies or turkey.

These loaded mashed potatoes are extra special and need no other accompaniments. They will take your mashed potato side dish to the next level, and they’re perfect for any occasion!

Perfect for your holiday dinner table, but they’re easy and quick enough to make, you can serve them with a Sunday roast dinner or a weeknight meal.

If you’re a potato lover like myself, check out these Garlic Herb Instant Pot Potatoes, Roasted Red Potatoes, Cheesy Make Ahead Mashed Potatoes, Instant Pot Baked Potatoes Recipe, 

Try my Instant Pot Mashed Potatoes or Slow Cooker Mashed Potatoes to make the potato base, if you need to keep your stovetop free for other dishes, and load them up once they’re done!

Ingredients Needed:

• Potatoes: Russet potatoes will yield a lighter, fluffier mash, and Yukon Gold potatoes will give a denser, more rich texture. Choose whichever you prefer!
• Seasonings: we’re using salt, pepper, and a little garlic powder to add flavor here.
• Bacon: choose your favorite kind of bacon for this recipe. If you’re using thin or regular cut bacon, you may want to use more than 4 slices.
• Milk: I use whole milk to add moisture and creaminess. You could also use half-and-half.
• Sour Cream: adds a bit of tanginess and helps achieve that creamy texture.
• Butter: salted butter enhances the richness of the taste and texture.
• Cheese: I love using cheddar cheese for its sharpness, but you can use your favorite kind.
• Onions: chopped fresh green onions will add a burst of flavor to these potatoes.

How to Make the Best Loaded Mashed Potatoes

This recipe is quick and easy to make! Full instructions are included in the recipe card below.

1. Prepare potatoes: Peel and cut the potatoes, then boil them in a large pot with water and salt until tender.
2. Cook bacon: While the potatoes are boiling, chop the bacon and cook it until crisp. Remove bacon from the pan and reserve the fat.

3. Add dairy ingredients: Add the half and half, sour cream, butter, and garlic powder to the potatoes.
4. Mash potatoes: Drain the potatoes and mash them until creamy and smooth, with no lumps.

5. Load the potatoes: Add in the crispy bacon, cheese, and green onions.
6. Stir, garnish, and serve: Stir in the bacon, cheese, and green onions, then garnish with extra flavorings before serving.

Loaded Mashed Potatoes Recipe FAQs

Tips and Notes

• Add-ins. You can add almost anything to your loaded mashed potatoes to make it an even more filling side dish, or to pair it well with your main dish. Try adding some sautéed mushrooms, caramelized onions, chopped roasted peppers, or even ham chunks instead of bacon!
• Start with cold water. Starting the potatoes in cold water ensures they cook evenly.
• Don’t over-cook. Overdone potatoes can become dry and gluey. The potatoes are done when they can be easily pierced with a knife.
• Potato masher. A potato masher will work well to mash your potatoes. If you want them to be extra creamy, you can use a hand mixer to whip them before loading them up.

Loaded Mashed Potato Recipe Variations

• Use other cheeses. Any kind of melty cheese will work well here. You could try Monterey Jack, Pepper Jack, or Mozzarella cheese for a different flavor.
• Use salted butter. I use salted butter, but if you only have unsalted butter on hand, then add a dash of salt to the potato mixture.
• Fresh garlic. You can use minced garlic cloves if you prefer for this recipe, but I find that garlic powder packs a bit more of a punchy flavor.
• Garnishes. Chopped fresh chives, chopped cilantro, and scallions can be used instead of fresh green onions if you prefer.

Serving Suggestions

These Mashed Potatoes are perfect for holidays or special occasions next to Roasted Green Beans, Homemade Creamed Corn, Honey Glazed Carrots, my Homemade Stuffing Recipe, or any of your favorite holiday side dishes!

They’re also easy enough to make for a normal weeknight meal! Try them with my Baked Chicken Thighs, Air Fryer Meatloaf, or these Instant Pot Pork Chops with Gravy.

More Delicious Side Dish Recipes to Try

Dinner

Garlic Parmesan Orzo Pasta recipe

Appetizers

Chicken Bacon Alfredo Potato Skins

Side Dishes

Loaded Mashed Potatoes

Side Dishes

Crockpot Stuffing

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Loaded Mashed Potatoes

Loaded Mashed Potatoes are made with yummy butter, smooth milk, and tangy sour cream, flavored with aromatic garlic, crispy bacon, and fresh green onions to make the perfect side dish for your Thanksgiving table!

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 386cal

Author Ashley Fehr

Ingredients

• 2 lbs russet or Yukon gold potatoes
• 1 teaspoon salt
• 4 slices thick cut bacon
• ½ cup half and half or whole milk
• ½ cup sour cream
• ¼ cup salted butter
• ½ teaspoon garlic powder
• salt and pepper
• 1 cup shredded cheddar cheese
• 2 green onions (chopped)

US Customary – Metric

Instructions

• Peel potatoes and cut into ½” – ¾” cubes. Place potatoes in a large pot and fill with cold water just to cover. Stir in 1 teaspoon of salt.
• Bring to a boil over medium-high heat, then reduce heat to medium and simmer until potatoes are tender, about 10–13 minutes (they should easily be pierced with a sharp knife).
• Meanwhile, chop the bacon and cook it in a medium skillet until crisp. Remove the bacon from the pan and reserve the fat.
• Drain potatoes and, mash with half and half, sour cream, butter, and garlic powder. Add additional milk or sour cream if needed to achieve a smooth texture. Taste and add salt and pepper as needed.
• Stir in crispy bacon, cheese, and green onions before serving.

Notes

Ingredients and Substitutions:

• Potatoes: russet potatoes are commonly chosen for mashed potatoes because they become super fluffy, but any potato will work here. If you choose a potato (i.e., red potatoes or Yukon Golds) with smooth skin, you can even boil and mash the potatoes with the skins on.
• Half and Half: I like to use half and half or whole milk over heavy cream because I find heavier cream makes the potatoes too thick. Feel free to adjust the amount of cream added to suit your preferences.
• Sour cream: sour cream gives a nice tangy flavor to these mashed potatoes. Feel free to choose any percentage and adjust it as needed to suit your tastes.
• Cheese: I’ve used cheddar cheese, but you can use any cheese you like! I recommend shredding your own cheese, as pre-shredded cheese will not melt as well.

Storage & Make Ahead

• Make Ahead: You can make these potatoes in advance and spread into a greased 9×13″ baking dish. Cover and refrigerate up to 4 days. To heat, simply bake (covered) at 350 degrees for 20 minutes or until heated through.
• Store: Store leftover mashed potatoes in an airtight container in the fridge for 3-5 days. To reheat, warm in the microwave or on low on the stove with a splash of milk to thin.

Nutrition

Calories: 386cal | Carbohydrates: 30g | Protein: 12g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 58mg | Sodium: 749mg | Potassium: 757mg | Fiber: 2g | Sugar: 3g | Vitamin A: 516IU | Vitamin C: 10mg | Calcium: 146mg | Iron: 2mg

The post Loaded Mashed Potatoes appeared first on The Recipe Rebel.

These Cheesy Make-Ahead Mashed Potatoes are the best way to prep ahead for the holidays! This easy side dish takes just 10 minutes to prep and can be easily reheated when you’re ready to serve!

Do side dishes get any better than mashed potatoes? Cream Cheese Mashed Potatoes, Slow Cooker Mashed Potatoes, Garlic Mashed Potatoes…They’re all just so good.

These Cheesy Make-Ahead Mashed Potatoes are one of my favorite mashed potato recipes.

This recipe takes just 10 minutes to prep and is designed to be stored in the refrigerator overnight and easily reheated when you’re ready to serve. Except instead of dry and clumpy leftover mashed potatoes, these potatoes are still insanely rich, creamy, perfectly fluffy, and incredibly flavorful, even when they’re reheated.

This recipe is perfect for holidays or for meal prep during a busy week!

Ingredients Needed:

These Make-Ahead Mashed Potatoes are loaded with ingredients that keep them ultra creamy and flavorful even as they sit! Here’s what you’ll need:

• Potatoes: I like to use Russet potatoes for their fluffy texture, but if you want something a little bit more waxy go with Yukon gold instead.
• Half-and-Half or Light Cream: adds richness and moisture.
• Sour Cream: sour cream creates an ultra creamy texture and adds a slightly tangy texture to offset the richness from the cream and cheese.
• Unsalted Butter: adds flavor depth.
• Seasonings: we’re using a simple combination of salt, garlic powder, dried parsley, and black pepper to enhance the flavor of the mashed potatoes.
• Chopped Chives: give the potatoes a pop of color and freshness.
• Shredded Cheese: you can use any kind of shredded cheese you like! Try cheddar, havarti, white cheddar, gruyere, you name it.

How to Make Mashed Potatoes Ahead of Time

These mashed potatoes are the perfect make-ahead side dish! You just need a quick 10 minutes to prep, then they can be stored in the fridge until you’re ready to bake and serve.

1. Prep the potatoes: Peel the potatoes, then cut them into 1-1.5″ chunks. Bring a pot of salted water to a boil, then cook the potatoes until tender. Drain.
2. Add other ingredients: To the potatoes, add cream, sour cream, butter, and seasoning. Mash until smooth, then add chives and 1 cup of cheese.
3. Bake: Transfer the potatoes to a greased 9×13″ baking dish and spread evenly. Sprinkle with another cup of cheese, cover with foil, and store in the fridge or bake immediately.

FAQs for Make-Ahead Mashed Potatoes

Tips and Notes

• Cut the potatoes evenly. When you cut the potatoes, do your best to cut them into evenly sized chunks. We want them to cook evenly for the best texture!
• Mash by hand. I recommend mashing the potatoes by hand to keep them nice and fluffy. Using an electric mixer can cause the potatoes to thicken too much and become gluey.
• Grease the baking dish. This helps prevent the bottom from burning as they bake.
• Brush the top with butter. A light layer of butter on top of the potatoes before baking gives them that delicious golden color and a slightly crisp top.
• Bake covered. Covering the baking dish with foil keeps the potatoes moist and prevents the cheese from burning.

Serving Suggestions

These Mashed Potatoes are perfect for holidays next to Roasted Green Beans, Homemade Creamed Corn, Honey Glazed Carrots, or any of your favorite holiday side dishes!

You can also prep them ahead for any standard meal! Try them with Baked Chicken Thighs, Air Fryer Meatloaf, or Instant Pot Pork Chops with Gravy.

More Potato Recipes You’ll Love

Dinner

Cheesy Ham and Potato Casserole

Side Dishes

Crockpot Cheesy Potatoes + VIDEO

Air Fryer

Air Fryer Potatoes

Side Dishes

Easy Skillet Scalloped Potatoes au Gratin

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Cheesy Make Ahead Mashed Potatoes Recipe

These Cheesy Make Ahead Mashed Potatoes are so creamy and perfect for the holidays! No more rushing around before Christmas dinner — simply reheat and serve! Includes step by step recipe video.

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 10 servings

Calories 285cal

Author Ashley Fehr

Ingredients

• 3 lbs russet potatoes (peeled and cut into 1-1.5" pieces)
• 1-1¼ cup half and half or light cream
• ½ cup sour cream
• ¼ cup unsalted butter
• 1 teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon dried parsley
• ⅛ teaspoon black pepper
• ¼ cup chopped chives
• 2 cups shredded cheese divided, any kind

US Customary – Metric

Instructions

• In a large pot of boiling salted water (ensure that the potatoes are just covered), cook potatoes until tender, about 10 minutes. Drain.
• Add 1 cup cream, sour cream, butter, salt, garlic powder, dried parsley, and pepper and mash until smooth, adding a little more cream if necessary to ensure they are smooth. Stir in chives and 1 cup cheese. Taste and adjust seasonings to taste.
• Lightly grease a 9×13" baking dish and spread potatoes in the pan. Top with remaining 1 cup cheese and cover in foil. Refrigerate up to 24 hours, until ready to bake, or bake immediately.
• OPTIONAL: brush with melted butter before baking for a golden, slightly crisp topping
• To bake: preheat oven to 350 degrees F and bake for 30 minutes or until hot. Uncover and broil if desired. Garnish with chives if desired.

Notes

Tips:

• Cut the potatoes evenly. When you cut the potatoes, do your best to cut them into evenly sized chunks. We want them to cook evenly for the best texture!
• Mash by hand. I recommend mashing the potatoes by hand to keep them nice and fluffy. Using an electric mixer can cause the potatoes to thicken too much and become gluey.
• Grease the baking dish. This helps prevent the bottom from burning as they bake.
• Brush the top with butter. A light layer of butter on top of the potatoes before baking gives them that delicious golden color and a slightly crisp top.
• Bake covered. Covering the baking dish with foil keeps the potatoes moist and prevents the cheese from burning.

 

Storage:

Leftover mashed potatoes will last in an airtight container in the fridge for 3-5 days or in the freezer for up to 4 months. To reheat, thaw overnight in the fridge if frozen, then warm on the stove with a splash of cream to thin if necessary.

Nutrition

Serving: 169grams | Calories: 285cal | Carbohydrates: 27g | Protein: 9g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 523mg | Potassium: 649mg | Fiber: 2g | Sugar: 2g | Vitamin A: 546IU | Vitamin C: 9mg | Calcium: 178mg | Iron: 1mg

The post Cheesy Make Ahead Mashed Potatoes appeared first on The Recipe Rebel.

Twice Baked Potatoes have deliciously crispy potato skins on the outside, with soft potato, crispy bacon bits, melty cheese, and fragrant onion in a creamy filling on the inside. Topped with even more cheese, these potatoes are the perfect side dish for your holiday meal!

If you’re a fan of my classic Baked Potato Recipe and my Chicken Bacon Alfredo Potato Skins then you’ll love these easy Twice Baked Potatoes!

With a perfectly crisp exterior, these potatoes are filled with our favorite toppings for baked potatoes.

You can change the fillings as you wish, and you can adjust the seasonings to better complement your main dish, too.

They’re the ultimate comfort food for snacking on Game Day, and are a great side dish to just about any meal, including a holiday spread.

Twice-Baked Potatoes are a family favorite for the holidays because they’re easy to prep ahead and bake just before serving.

For more amazing twice-baked potato recipes, check out my Broccoli Cheddar Twice Baked Potatoes, Twice Baked Potato Casserole with Ham, Mini Twice Baked Potatoes, and my Twice-Baked Potato Pie with BBQ Meatloaf Crust!

Ingredients Needed:

• Potatoes: I love using russet potatoes, but you can use other kinds of potatoes if you prefer. Russet potatoes get a super crispy skin that we love!
• Oil: use canola oil or olive oil to coat the potatoes before they bake.
• Seasoning: use a combination of salt, black pepper, and garlic powder to add flavor to these potatoes.
• Bacon: we prefer thick-cut bacon but any kind of bacon works great here!
• Cheese: I love using cheddar cheese for these potatoes. You can use Mozzarella cheese, Colby cheese, Swiss cheese, or even a Mexican cheese mix for a different flavor.
• Sour Cream Adds a creamy texture and tangy flavor to the potato filling and helps bind the other ingredients together.
• Milk: Full-fat milk will give you the best flavor here. You can use any kind of milk to thin out the filling to make it creamy and easy to mash.
• Onion: freshly sliced onion packs a powerful savory flavor into the filling.

How to Make the Best Twice Baked Potatoes

This recipe is super easy to make on the day, or you can prep it in advance! Full instructions are included in the recipe card below.

1. Prepare and bake potatoes: Rub each potato with oil and sprinkle with salt. Pierce the center of each potato with a sharp knife and place them on a baking sheet. Bake until tender.
2. Slice potatoes: Allow potatoes to cool, then cut them in half lengthwise. Scoop out the centers, leaving the skin intact.

3. Combine filling ingredients: Place the potato flesh in a medium bowl, with the cooked bacon, 1 cup of cheese, sour cream, milk, green onion, salt, pepper, and garlic powder.
4. Fill potato skins: Mix the filling together, then taste and adjust seasonings. Then, fill the potato shells with the mashed potato mixture, sprinkle with the remaining cheese, and bake again.

Twice-Baked Potatoes FAQs

Tips and Notes

• Baking sheet. You can use an unlined baking sheet if you wish, or you can line it with parchment paper. A casserole dish will also work just as well.
• Potato masher. Use a potato masher to mash and mix the potato and fillings if you prefer, but I’ve found a fork will work well too, especially if your potato is well-cooked.
• Aluminum foil. If you prefer your potato skins a bit less crispy, you can wrap the potatoes in aluminum foil before baking them the first time. 

Twice-Baked Potatoes Recipe Variations

• Add a garnish. Serve your potatoes with freshly chopped green onions on top, or some fresh herbs like cilantro, rosemary, or sage for an extra burst of flavor.
• Spice it up. Add some red pepper flakes or cayenne pepper to the potato mixture for a bit of a kick to these yummy bites!
• Add some veggies. You can really make these potatoes your own by adding in some veggies like bell peppers, chopped mushrooms, or sweet corn.

Serving Suggestions

​We love these twice-baked potatoes on our holiday table, but to make it a complete meal, we add some other delicious side dishes too! 

Try my Green Beans with Bacon, Maple Bacon Baked Beans, Broccoli Casserole, Roasted Carrots, this Homemade Stuffing Recipe, or Cheesy Baked Asparagus.

More Delicious Potato Recipes To Try

Dinner

Chicken Pot Pie Soup

Appetizers

Chicken Bacon Alfredo Potato Skins

Beef

Sheet Pan Mini Meatloaf and Roasted Potatoes

Dinner

Crockpot Zuppa Toscana

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Twice Baked Potatoes

Twice Baked Potatoes have deliciously crispy potato skins on the outside, with soft potato, crispy bacon bits, melty cheese, and fragrant onion in a creamy filling inside. Topped with even more cheese, these potatoes are the perfect side dish for your holiday meal!

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 8 servings

Calories 254cal

Author Ashley Fehr

Ingredients

• 4 small-medium russet potatoes
• canola oil
• salt
• 4 slices thick cut bacon
• 1 ¼ cup cheddar cheese (divided)
• ⅓ cup sour cream
• ¼ cup milk
• 1 green onion sliced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ⅛ teaspoon garlic powder

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F. Wash and scrub potatoes until clean. Dry with a clean, lint-free towel.
• Rub each potato all over with oil and sprinkle with salt. Pierce the center of each potato with a sharp knife and place them on a baking sheet.
• Bake for 50–60 minutes, or until tender.
• Meanwhile, chop and cook the bacon in a medium skillet until crispy. Remove from the pan and allow to drain on a paper towel.
• Remove from the oven (turn the oven off for now), and allow to cool for 10–20 minutes until they are cool enough to handle.
• Cut in half lengthwise and scoop out the centers, leaving the skin intact. Repeat until all are done.
• If you are baking immediately, this is a good time to turn the oven back on. You can also prep, cover, and refrigerate up to 3 days before baking.
• Place the potato flesh in a medium bowl. Mash with cooked bacon, 1 cup of cheese, sour cream, milk, green onion, salt, pepper, and garlic powder.
• Taste and adjust seasonings as desired before filling the potato shells with the mashed potato mixture. Sprinkle with the remaining cheese.
• Bake at 400 degrees for 15 minutes or until hot and golden.

Video

Notes

Ingredients and Substitutions:

• Potatoes: russet potatoes are preferred for baked potatoes because their skin gets ultra crispy while the interior stays fluffy. You can also try with any other type of potato, but results may vary.
• Bacon: you can omit the bacon for a vegetarian option. You can also reserve the bacon fat and mash into the potatoes for a rich and decadent bacon flavor.
• Cheese: you can use any kind of cheese here! Feel free to experiment and don’t be afraid to add more or less according to your tastes.

Prep ahead instructions:

To make ahead, simply prepare up to the point of the second bake. Cover and refrigerate for up to 3 days before baking again. 

Storage

• Store: Leftover twice-baked potatoes can be stored in an airtight container or covered in plastic wrap in the refrigerator for 2-3 days. Allow them to cool to room temperature before putting them in the fridge, and reheat in the oven or microwave until heated through.

 

Nutrition

Calories: 254cal | Carbohydrates: 21g | Protein: 9g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 36mg | Sodium: 391mg | Potassium: 523mg | Fiber: 1g | Sugar: 1g | Vitamin A: 274IU | Vitamin C: 6mg | Calcium: 160mg | Iron: 1mg

The post Twice Baked Potatoes appeared first on The Recipe Rebel.

This Slow Cooker Cheeseburger Soup is a lighter version of the creamy, cheesy soup we all love, made with ground beef, potatoes, and vegetables in a creamy broth. It’s so easy to make, you can even prep everything the night before! 

Soup is one of my favorite foods any time of year, but especially in the cooler months. 

One of the reasons I love soup is the amount of veggies I can sneak in without anyone (okay, me) even noticing! 

All of the ingredients cook and blend together to create such an incredible depth of flavor. 

This means you often can’t really pick out any one veggie from the mix (unless it’s broccoli—I can always pick out broccoli).

This delicious soup recipe is great for feeding the whole family, and it’s also a great recipe for preparing ahead. 

Simply prepare the bulk of the ingredients, then store them in the fridge to throw it all in the crock pot the following day!

Cheeseburger soup is a family favorite, and although it sounds kind of ridiculously indulgent, it is actually full of healthy stuff. 

With tender ground beef, creamer potatoes, carrots, celery, onions, and chicken broth, it’s made creamy with low-fat milk and just a little bit of flour to help thicken it.

It really is the perfect healthy, comforting soup for a cold winter day, and it doesn’t require that much effort at all!

If you prefer, you can make Cheeseburger Soup on the stove top in your Dutch oven. 

You can also make it your own by throwing in some cooked bacon for Bacon Cheeseburger Soup or garnishing it with chopped green onions! The options are endless 🙂

For more delicious cheeseburger flavor meals, check out my Cheeseburger Casserole, BBQ Bacon Cheeseburger Nachos, this Grilled Cheeseburger Pizza Recipe, or my BBQ Bacon Cheeseburger Buns.

Ingredients Needed:

• Beef: use good-quality, lean ground beef for the best flavor. 
• Vegetables: use a classic mirepoix of onion, carrot, and celery for a classic base of savory flavor, with potatoes added in for extra substance. 
• Seasoning: a combination of freshly minced garlic, dried parsley, black pepper, and salt adds
• Broth: I always use a low-sodium chicken broth so I can better control the saltiness of my meals. 
• Half and half: using this light cream product will make the soup lighter than the classic version but also give it a creamy flavor and consistency. 
• Flour: use all-purpose flour or cornstarch to thicken the soup as needed. 
• Cheese: I stir in shredded cheddar cheese to the soup but also add some on top. 

How to Make this Slow Cooker Cheeseburger Soup Recipe

Wi minimal effort, you can let your slow cooker do the work to warm up on a cold day! Full instructions are included in the recipe card below.

1. Brown beef, add everything to the pot: Cook beef and onion, and add garlic. Put it in a slow cooker with the potatoes, carrots, celery, chicken broth, salt, parsley, and pepper, and cook.
2. Make cream mixture: Whisk together the half and half and flour until combined.

3. Add cream to pot: Stir into the slow cooker, cover, and cook again.
4. Add cheese: Stir in the shredded cheese and serve.

Crockpot Cheeseburger Soup FAQs

Tips and Notes

• Shredded cheese. Pre-shredded cheeses from the grocery store often contains an anti-caking agent that affects the texture of the melted cheese. If you have time, use a block of cheese and shred it yourself!
• Melt the cheese on low. The higher the heat, the higher the chance of getting clumps when you add the cheese. Once the soup has thickened with the corn starch, turn it to LOW heat, and add in the cheese so it’s nice and creamy.
• The soup will thicken as it cools. The best way to thin it out if needed is to add some chicken broth or half-and-half, but you can also add a bit of water to it if needed. 

Crock Pot Cheeseburger Soup Variations

• Bump up the flavor: add some Worcestershire Sauce to the mix to add some umami flavor. Worcestershire Sauce can basically be added to any recipe with ground beef to add more flavor! You can also add some ground mustard for even more of that classic cheeseburger flavor. 
• Gluten-Free: Easily make this soup gluten-free by replacing the flour with half the amount (⅛ cup) of cornstarch and whisking it into the milk.
• Add Veggies: Add some more chopped fresh spinach or kale for more color and nutrients. Diced bell peppers and mushrooms would also be great here. 
• Have fun with garnishes: Garnish your soup with freshly chopped green onions, chopped fresh parsley, or red pepper flakes for a bit of spice! 
• Add some bacon: Cook some bacon until crispy, and use it to garnish the top. Alternatively, you can add chopped bacon to the beef mixture as it browns. 

Serving Suggestions

Serve this hearty soup on it’s own or with a side of crusty bread. Some of our favorite bread recipes to make with soups are this No Knead Artisan Bread, Homemade Breadsticks, or Mom’s Homemade Buns. 

This cheeseburger soup is a yummy one-pot meal, but you can add some bits on the side to make it go further if you like. 

Serve your cheeseburger soup with some Homemade Coleslaw on the side to make it into a complete burger experience! My Corn Salsa would be a great addition for some colorful freshness too!

Or add some veggies like Green Beans and Bacon for extra nutruents. 

More Delicious Soup Recipes To Try

Dinner

Chicken Pot Pie Soup

Chicken

Chicken Gnocchi Soup

Dinner

Pasta Fagioli (Pasta Fazool)

Dinner

Easy Taco Soup recipe

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Lightened Up Slow Cooker Cheeseburger Soup

Slow Cooker Cheeseburger Soup is a lighter version of the classic soup with tender beef, savory veg, and a low-fat creamy cheesy sauce!

Course Soup

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 8 hours hours 30 minutes minutes

Total Time 8 hours hours 45 minutes minutes

Servings 6

Calories 424cal

Author Ashley Fehr

Ingredients

• 1 pound lean ground beef
• ½ medium onion (finely diced)
• 2 cloves garlic (minced)
• 1½ pounds gold potatoes (peeled and cut into ½ inch pieces)
• 2 large carrots (peeled and chopped)
• 1 rib celery (finely chopped)
• 4 cups low sodium chicken broth
• 1½ teaspoons salt
• 1 teaspoon dried parsley
• ¼ teaspoon black pepper
• 1 cup half and half
• 2 tablespoons all purpose flour or corn starch
• 1 ½ cups shredded cheddar cheese

US Customary – Metric

Instructions

• In a medium or large skillet over medium-high heat, cook the ground beef and onion until the beef is browned. Add garlic and cook for 1 minute. Place beef in a 5-6 quart slow cooker.
• Add potatoes, carrots, celery, chicken broth, salt, parsley, and pepper, and cook on LOW for 5-6 hours or HIGH for 2-3 hours, until potatoes and carrots are tender.
• In a medium bowl, whisk together the cream and flour. Stir into the slow cooker, cover, and cook for another 60 minutes on HIGH until the soup has thickened slightly (it will continue to thicken as it cools).
• Turn the Slow Cooker to LOW and stir in the shredded cheese. Serve hot.

Video

Notes

Prep Ahead

You can prep the soup by adding the cooked ground beef, onions, carrots, and celery to the slow cooker pot the night before, covering it, and storing it in the fridge. In the morning, simply add the potatoes and broth and start the slow cooker!

Ingredients and Substitutions:

• Ground beef: it won’t have quite the same “cheeseburger” flavor, but you can swap the ground beef with lean ground turkey, pork, or chicken if you prefer.
• Potatoes: almost any potato will do here! Red potatoes are also great; you can chop them without peeling, adding fibre and nutrients.
• Broth: I always start with low-sodium broth and add salt as needed. If you are starting with salted broth, you may want to reduce the added salt and add it to taste after cooking.
• Seasonings: I kept the seasonings simple here, but feel free to add extra spice, ground mustard, onion powder, Italian seasoning, red pepper flakes, or other ingredients to suit your tastes.
• Half and half: half and half will keep this soup a little lighter. If you want a richer soup, swap it for heavy cream.

Storage

• Store: Wait until the soup has completely cooled, then store it in an airtight container in the refrigerator for 3-4 days. Reheat portions in the microwave or on the stovetop until heated through.
• Freeze: If you intend to freeze your soup, it’s best to leave out the cream, cornstarch, and cheese until you’re reheating it later on. Once cooled, the soup can be stored in a freezer-safe container or portioned in Ziploc bags in the freezer for up to a month. When ready to serve, thaw in the fridge and warm on the stove before adding the remaining ingredients. Bear in mind that potatoes that have been frozen and defrosted can sometimes have a different texture.

Nutrition

Serving: 393grams | Calories: 424cal | Carbohydrates: 26g | Protein: 29g | Fat: 18g | Fiber: 3g | Sugar: 7g

The post Slow Cooker Cheeseburger Soup appeared first on The Recipe Rebel.

These Copycat Cheddar Bay Biscuits will be one of the best things to grace your dinner table! Made with homemade biscuit dough topped with garlic butter, these delicious biscuits are baked to perfection with a crisp outer while remaining soft and fluffy on the inside!

Red Lobster is everyone’s favorite seafood restaurant, and Red Lobster’s Cheddar Bay Biscuits are the reason we go there, right? (Aside from the lobster, of course 😉)

The classic buttermilk biscuits are a perfect addition to any main course at home too, and you know how much I love my bread sides!

With this super easy copycat recipe, you can make delicious Red Lobster biscuits in your own kitchen in less than 30 minutes.

This is my own take on the popular cheese biscuits — but we are totally obsessed! I would love for you to try them and let me know how they compare.

Serve them with a big bowl of Easy Vegetarian Chili, White Chicken Chili or Instant Pot Chili — it’s one of the best comfort food combos!

Just love biscuits? Try this BBQ Chili Cheese Biscuit Casserole, these Chicken Pizziola Sliders on Garlic Herb Biscuits, and my creamy Chicken Pot Pie Casserole!

Ingredients Needed:

• Flour: I’ve used all-purpose flour for this recipe, but you can also use whole wheat or substitute half for whole wheat flour to get more fibre.
• Baking Powder: to help the dough to rise to give that classic fluffy inside!
• Seasoning: use a combination of salt, dried parsley, paprika, and garlic powder for the biscuits. You’ll need the garlic powder and dried parsley again for the garlic butter.
• Butter: use salted butter to enhance the flavor of the biscuits.
• Cheese: you can use almost any kind of cheese you like, and you can add up to 3 cups depending on your tastes.
• Buttermilk: buttermilk will give you the flakiest biscuits with the best flavor. If you don’t have any on hand, you can make your own buttermilk substitute very easily! Check out my instructions for How to Make Buttermilk here.

How to Make Cheddar Bay Biscuits

This easy recipe takes less than 30 minutes to make. Full instructions are included in the recipe card below.

1. Mix flour and seasoning: In a large bowl, stir together flour, baking powder, salt, parsley, paprika, and garlic powder.
2. Cut in butter: Put the butter cubes on top of the flour mixture and cut them in using a pastry cutter. End up with pea-sized chunks of butter in the mixture.
3. Add cheese: Add the cheese and stir until combined.
4. Make the dough: Add the buttermilk and stir in until a sticky dough forms.
5. Make dough balls: Divide the dough into disc-shaped, flattened, portions, placing them on the prepared baking sheet. (You can also drop them onto a baking sheet, but I find this way just as easy!)
6. Brush with garlic butter and bake: Combine the ingredients for garlic butter, then brush the tops of the biscuits with it. Bake until light golden brown.

Cheddar Bay Biscuits FAQs

Tips and Notes

• Cookie Scoop. You can use a large cookie scoop or an ice cream scoop to divide the dough into even portions. You can even just drop the dough into the pan from the scoop!
• Butter. Unsalted butter will work just as well as salted butter; no additional salt is needed. If you like, you can increase the salt by ¼ teaspoon.
• Flour. Substitute up to half of the flour with whole wheat flour without much change in the flavor or texture. I haven’t tested this recipe with any other flour, though.

Cheddar Bay Biscuits Variations

• Change up the seasonings and herbs. Feel free to tweak the seasonings to your tastes! Add in different herbs or use fresh ones if it’s summer and they are plentiful.
• Add some heat. Add some cayenne pepper or red pepper flakes to the flour mixture to add some heat!
• Want to take your Cheddar Bay biscuits to the next level? Try these Cheddar Bay Sausage Balls — the perfect bite for game day or the holidays!

Serving Suggestions

There are several ways to enjoy these biscuits. They’re great for breakfast, lunch, or dinner (or all-day brunch – no judgment here)!

They go wonderfully with eggs, for breakfast, brunch, or lunch. Pair them with my Hashbrown Breakfast Casserole, this 6 Ingredient Breakfast Skillet, or Sausage Egg Casserole.

Of course, these biscuits go well with seafood. Try them with my Honey Garlic Salmon in Foil or my Baked Tilapia. Alternatively, you can serve them with sausage gravy or any meal with sausage meat, like Baked Gnocchi with Sausage.

More Easy Bread Recipes You’ll Love

Breakfast

Healthy Banana Bread recipe

Breads

Easy Bisquick Dumplings

Side Dishes

Crockpot Stuffing

Breads

Homemade Dinner Rolls Recipe

KW: cheddar bay biscuits, cheddar biscuits, red lobster biscuits

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Cheddar Bay Biscuits

These Copycat Cheddar Bay Biscuits will be one of the best things to grace your dinner table! Made with homemade biscuit dough topped with a garlic butter glaze, these delicious biscuits are baked to perfection with a crisp outer while remaining soft and fluffy on the inside!

Course Bread and Baked Goods

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 12 biscuits

Calories 252cal

Author Ashley Fehr

Ingredients

Biscuits

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon dried parsley
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ½ cup cold salted butter (cubed)
• 2 cups shredded sharp cheddar cheese (150 grams)
• 1 cup buttermilk

Garlic Butter

• 2 tablespoons melted butter
• ½ teaspoon garlic powder
• ½ teaspoon dried parsley

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
• In a large bowl, stir together flour, baking powder, salt, parsley, paprika, and garlic powder.
• Add butter cubes and cut them in using a pastry cutter or a fork (you can also use your hands!). You want it crumbly, with pea-sized chunks of butter in the mixture.
• Add the cheese and stir until combined.
• Add buttermilk and stir until a sticky dough forms. Divide the dough into 10 large or 12 regular portions and use your hands to shape it into a rough disc, slightly flattened on top (it doesn’t have to be perfect!). Place them on the prepared baking sheet.
• Combine the ingredients for garlic butter (melted butter, garlic powder, and parsley) and brush the tops of the biscuits.
• Bake for 10-15 minutes until light golden brown. Let it cool for 5 minutes before serving.

Video

Notes

Storage and Prepping Ahead

These biscuits are easy to make fresh, but you can also prepare them ahead of time if you wish to save time on the day.

Prep Ahead

• Prep the biscuits on the baking sheet, cover them, and refrigerate them for up to 1 day before baking them to enjoy them freshly baked with less fuss on the day. They may need a couple of extra minutes in the oven as you’re baking them from chilled; just keep an eye on them.
• You can also prep these and freeze them before baking. Simply freeze them flat on a baking sheet for 2 hours, then pop them into a freezer bag or freezer-safe container and freeze for up to 3 months. Brush with garlic butter and bake right from frozen! Just add a few minutes of baking time to make sure they’re fully done.

Storage

• Refrigerator: You can make these biscuits, bake them, and store them in the refrigerator for up to a week. I recommend reheating them in the oven or air fryer for a few minutes to make them warm and crisp before serving them again.
• Freezer: You can make these biscuits, cool them, and freeze them for up to 3 months. I recommend thawing completely and reheating in the oven or air fryer before serving.

Nutrition

Calories: 252cal | Carbohydrates: 18g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 46mg | Sodium: 415mg | Potassium: 173mg | Fiber: 1g | Sugar: 1g | Vitamin A: 558IU | Vitamin C: 0.02mg | Calcium: 206mg | Iron: 1mg

The post Cheddar Bay Biscuits appeared first on The Recipe Rebel.

Bacon Ranch Pasta Salad is the perfect side dish for your summer barbecues, but it’s also great as a filling lunch or lighter dinner! Packed with fresh, herby, and smoky flavors, this dish is so delicious AND so easy to make!

It’s hard to beat a creamy make-ahead pasta salad in Spring or Summer!

Pasta Salads are so versatile that I can always find ways of making various versions of the same recipe, depending on what I have in my fridge at the time (which is great for those veggies you might not get to in time).

Check out my 30 Pasta Salad Recipes if you don’t believe me 😉

The combination of bacon, pasta, and cheese in the creamy ranch dressing is deliciously comforting, but it’s great because it’s also packed with veggies!

It’s a great option for making ahead lunches during the week, as it will last up to 4 days in the fridge.

We also love it for a lighter dinner during the summer or as a side dish with our summer BBQs!

If you love this recipe, you’ll also love my Chicken Caesar Pasta Salad, Chicken Bacon Ranch Pasta, my Creamy Ranch Bowtie Pasta Salad Recipe, and this BBQ Chicken Pasta Salad with Tomatoes, Zucchini & Corn!

Ingredients Needed:

• Pasta: I’ve used gemelli pasta here, but you can use any kind of pasta you like. See the Variations for notes on using other pasta.
• Bacon: thick-cut bacon works well in this recipe to add smokiness and delicious crispy crunch, but any kind of bacon will work great. Don’t throw out that fat!
• Vegetables: use cherry or grape tomatoes, or on the vine if you can get them, as well as cucumbers, broccoli florets, and carrots for this salad. Feel free to mix up the veggies according to your tastes!
• Cheese: sharp cheddar cheese adds a strong cheesy flavor, but you can use your favorite cheese. I like to cube it because shredded tends to clump together.
• Ranch Dressing: creamy ranch dressing will bring some great herby flavors to this salad. Use your favorite brand from the grocery store, or make it yourself.
• Mayonnaise: we’ll add mayo to the ranch dressing to make it extra creamy.
• Salt & Pepper: use kosher salt and black pepper to enhance the flavors of the dressing.

How to Make Bacon Ranch Pasta Salad

This recipe is quick and easy to make! Full instructions are included in the recipe card below.

1. Cook the pasta: Follow package directions, and cook pasta until al dente. Cool pasta and set it aside.
2. Make sauce: Stir together the ranch dressing, mayonnaise, bacon fat, salt, and pepper.
3. Assemble pasta salad: Pour the sauce into the bowl of pasta. Add the tomatoes, cucumbers, broccoli, and carrots.
4. Add toppings: Then add the crispy bacon bits and cheese, and stir until just combined. Chill before serving.

Bacon Ranch Pasta Salad FAQs

Tips and Notes

• Chill before serving. You can serve this pasta salad straight away, but for best results, chill the salad for about 2-3 hours once it has been assembled. As it chills, it will set up a bit, and the flavors will meld together too.
• Bacon Fat. I’ve used reserved bacon fat to flavor the dressing, but you can leave it out if you forgot to save it or used packaged bacon bits. It does add incredible flavor though!
• Garnishes. You can add pretty much anything you normally would into a salad or pasta dish to bring more flavor or substance to this dish. Add chopped green onions, fresh cilantro, or a squeeze of fresh lemon juice for extra pops of flavor!
• Leftovers. This is a great recipe for using up meat leftovers, just add it to the dish for extra protein. Shredded chicken would be a great add-in, as would baked ham like that from my Easy Spiral Ham recipe!

Bacon Ranch Pasta Salad Variations

• Change the Pasta: you can use any shape of pasta you like here, but I generally recommend short pasta cuts for pasta salad. Gemelli pasta is flat so you can pack a lot into a cup. If you are using curly pasta like rotini or fusilli, I recommend increasing the amount of pasta to 5 cups. 
• Bacon: you can use any kind of bacon you like! With thin-cut, you’ll need to use a little more. Remember to reserve the fat after removing the bacon because it will help to flavor our dressing!
• Mayonnaise: you can use low-fat or fuller-fat mayo, or even natural plain greek yogurt if you prefer.
• Vegetables: use fresh veggies for the best flavor, and add in any vegetables that your family enjoys! Some great add-in options would be red onion, black olives, green peas, orange bell pepper, or red bell pepper.
• Dressing: To keep things simple I doctored some store-bought ranch dressing. If you prefer, you can use a homemade ranch dressing made with ranch dressing mix (just follow the directions on the package, adding mayo and sour cream) or add additional ranch seasoning (or onion powder and garlic powder) for more flavor if desired.

Serving Suggestions

This creamy Bacon Ranch Pasta Salad is always such a crowd pleaser. Serve it as a side dish or main dish along with Corn on the Cob, Maple Bacon Baked Beans, my Homemade Coleslaw, or another of my Best BBQ Sides for Summer!

We always love having some bread on the dinner table too. Try my No Knead Artisan Bread, this Cheesy Garlic Bread, or my Brioche Bun Recipe for a delicious bread side.

More Pasta Recipes to Try

Dinner

Garlic Parmesan Orzo Pasta recipe

Pasta

BEST Hamburger Helper Recipe

Dinner

Easy Lasagna Recipe

Dinner

Pasta Fagioli (Pasta Fazool)

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Bacon Ranch Pasta Salad

Bacon Ranch Pasta Salad is the perfect side dish for your summer barbecues, but it's also great as a filling lunch or lighter dinner! Packed with fresh, herby, and smoky bacon flavors, this dish is so moreish AND so easy to make!

Course Main Course, Salad

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 10 servings

Calories 401cal

Author Ashley Fehr

Ingredients

• 4 cups short pasta (about 375 grams) gemelli pasta pictured*
• 4 slices thick-cut bacon (or 6 slices regular cut) chopped
• 1 cup cherry or grape tomatoes (halved)
• ¾ cup sliced cucumbers (70g)
• ¾ cup broccoli florets (50g)
• ¾ cup carrot matchsticks
• ½ cup cheddar cheese cubes (60g)
• ⅔ cup ranch dressing
• 2 tablespoons mayonnaise
• 2 tablespoons reserved bacon fat (or canola oil, olive oil, or other)
• ½ teaspoon salt
• ¼ teaspoon freshly cracked black pepper

US Customary – Metric

Instructions

• Boil a large pot of lightly salted water, and cook pasta until al dente according to package directions. Drain the pasta.
• Cool the pasta and set it aside. To cool pasta quickly, pour it into a large colander and run it under cold water. Pour cooled pasta into a large mixing bowl.
• Meanwhile, in a medium skillet, cook bacon over medium-high heat until crisp and browned. Remove from pan, reserving bacon fat, and drain on some paper towels.
• Stir together the ranch dressing, mayonnaise, 2 tablespoons bacon fat, salt, and pepper, and pour over the pasta. Add crisped bacon, tomatoes, cucumbers, broccoli, carrots, and cheese and stir just to combine.
• Cover and refrigerate until completely chilled, at least 2-3 hours. Serve cold.

Notes

Storage

• Store: This recipe can be prepped ahead and stored in the refrigerator for up to 4 days. If it seems dry, simply add a splash of water or a bit of ranch dressing before serving.

Nutrition

Calories: 401cal | Carbohydrates: 43g | Protein: 11g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 20mg | Sodium: 423mg | Potassium: 262mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1847IU | Vitamin C: 9mg | Calcium: 66mg | Iron: 1mg

The post Bacon Ranch Pasta Salad appeared first on The Recipe Rebel.

Mini tortilla chips stuffed with delicious sausage, fluffy scrambled eggs, sweet bell peppers, and cheese, these Breakfast Taco Bites are mini mouthfuls bursting with Mexican flavors! They are breakfast. They’re lunch. And they’re appetizers. And they’re so yummy!

Let me tell you how these Breakfast Taco Bites came about for me.

I can get into food ruts occasionally, where I kind of have a one-track mind regarding the recipes I want to make and share here.

I mean, I like chips. And I like making chips into a meal.

After I made these BBQ Bacon Cheeseburger Nachos I was dreaming up all sorts of nacho ideas.

I was also thinking about Mexican food for Cinco de Mayo and breakfast ideas for Mother’s Day, and these delicious Breakfast Taco Bites just sort of…happened.

Don’t let the name fool you as well. They’re called ‘breakfast taco bites’ but this is a great recipe for your appetizer or snack tables too.

These are even super easy to make ahead of time, which makes them the perfect party or brunch food.

I also topped them with just a bit of extra cheese before putting them in the oven.

I didn’t add any spice to the eggs (but you could if you like things really spicy!), so I like to top mine with a nice dollop of chunky salsa. A fresh pico de gallo would be fantastic, too!

For more easy breakfast recipes like this, check out my Easy Breakfast Tacos, Mini Frittata Muffins, and my Mini Mexcian Wonton Quiche recipe.

Ingredients Needed:

• Tortilla Chip Scoops: use store-bought chip scoops or make your own with tortilla wraps!
• Egg: scrambled eggs are a great way to add protein to these bites.
• Milk: to make the scrambled eggs fluffy and creamy.
• Salt: to enhance all the flavors in these breakfast bites.
• Sausage: I used breakfast link sausages (simply unwrap the casing before using) but you can use your favorite kind of sausages, ground sausage or diced ham.
• Red Pepper: to add color and texture to these delicious bites.
• Bacon: crispy cooked bacon adds a great smoky flavor to these bites.
• Cheese: use a block of cheddar cheese that you grate yourself for the best flavor.
• Salsa: use your favorite store-bought salsa, or make your own!
• Green Onion: use finely chopped green onions for a burst of fresh flavor as a garnish. You can use chopped fresh herbs if you prefer.

How to Make Breakfast Taco Bites

Breakfast taco bites are quick and easy to make! Full instructions are included in the recipe card below.

1. Put scoops on tray: Line up tortilla chip scoops on a baking sheet.
2. Mix eggs: Add the eggs, milk, and salt to a frying pan and stir.
3. Scramble eggs: Cook and scramble the eggs, and put them in a medium bowl.
4. Cook sausage: Remove sausage meat from casings and fry in the pan with the peppers and bacon.
5. Combine ingredients: Combine scrambled eggs, sausage, and pepper mix in the bowl with the cheese.
6. Assemble taco bites: Spoon the mixture into each tortilla chip scoop, top with cheese and bake. Garnish and serve.

Breakfast Taco Bites FAQs

Tips and Notes

• Homemade Tortilla Scoops. Make your own tortilla scoops from flour tortillas, corn tortillas, or whole wheat tortillas! First, choose your tortillas, and using round cookie cutters, cut small circles out of the tortilla wraps. Then, cover both sides of each of the mini tortillas with a little bit of vegetable oil. Mold the mini tortillas into the cups of a mini muffin tin, then bake for 10 minutes, or until lightly browned. When cooled, use the cups in the same way as the chip scoops in the recipe. You can even make larger chip scoops in a regular cupcake tin if you prefer!
• Adding the cheese. Adding cheese to the mix works best when the egg mixture is lukewarm and not hot, otherwise the cheese will melt into a glob and not disperse well throughout.

Breakfast Taco Bites Variations

• Meat. You can use any kind of sausage meat you like, or ground meat like ground beef, turkey, or pork.
• Protein. Add refried beans, black beans, or kidney beans, for extra protein.
• Cheese. Use your favorite cheese for these breakfast bites. Sharp cheddar cheese works well, as does a Mexican cheese blend,
• Vegetarian. Stuff these tortilla cups with vegetarian fillings like beans and extra veggies instead of meat for a meat-free version. Check out my Slow Cooker Vegetarian Burritos for some great combinations!
• Spice it up. Add some cayenne pepper, red pepper flakes, or even hot sauce to the egg mixture before spooning it into the cups for some spice.
• Garnish. Top breakfast taco bites with my Homemade Salsa Recipe, chopped green onions, chopped fresh cilantro, or some other fresh herbs.

Serving Suggestions

Serve breakfast taco bites as part of a larger cooked breakfast with Breakfast Foil Packets, or my Breakfast Skillet with some taco seasoning.

Or serve with other Mexican recipes for dinner, like Chicken Quesadilla, or my Taco Beef and Potato Skillet.

Appetizers

Homemade Rotel Dip

Appetizers

Chicken Bacon Alfredo Potato Skins

Appetizers

Cream Cheese Fruit Dip

Appetizers

Garlic Parmesan Chicken Wings

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Breakfast Taco Bites

Mini tortilla chip cups stuffed with delicious sausage, fluffy scrambled eggs, sweet bell peppers, and cheese, these Breakfast Taco Bites are mini mouthfuls bursting with Mexican flavors! They’re breakfast. They’re lunch. They’re appetizers. And they're so yummy!

Course Appetizer, Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 36 bites

Calories 48cal

Author Ashley Fehr

Ingredients

• 36 tortilla chip scoops
• 4 large eggs
• ½ cup milk
• ½ tsp salt
• 3 breakfast sausage links
• ½ cup finely chopped red pepper
• 3 slices bacon chopped
• 1½ cups shredded cheddar cheese
• 1 cup salsa
• 2 green onions or cilantro chopped

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F and line tortilla chip scoops on a baking sheet. Set aside. *See note for make-ahead directions.
• In a large nonstick skillet, add the eggs, milk, and salt. Cook, scrambling, over medium heat until completely cooked. Remove from the pan and place in a medium bowl.
• Remove sausage meat from casings and scramble fry in the pan, breaking it up with a spatula as the sausage cooks. Add peppers and bacon, and fry over medium heat until cooked. Remove from the pan and add to the eggs in the bowl.
• Stir in 1 cup of cheese (this works best when the egg mixture is lukewarm and not hot because otherwise, the cheese will be one glob and not disperse throughout).
• Spoon egg mixture into each tortilla scoop and top with remaining ½ cup cheese. Bake for 8-10 minutes until hot and the cheese is melted.
• Top with salsa and chopped green onions as desired.

Notes

• Make Ahead: You can prepare the eggs, sausage, peppers, and bacon as described, and store them in an airtight container in the fridge for up to 1 day before assembling the taco bites. Then, fill the scoops and bake together as stated.
• Store: Store these little bites in an airtight container in the refrigerator for 2-3 days. Allow them to cool to room temperature before putting them in the fridge.

 

Nutrition

Calories: 48cal | Carbohydrates: 2g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 142mg | Potassium: 48mg | Vitamin A: 180IU | Vitamin C: 2.8mg | Calcium: 46mg | Iron: 0.2mg

The post Breakfast Taco Bites appeared first on The Recipe Rebel.

It’s been a crazy week, the weekend is coming, and entire family is craving a hearty breakfast—enter this Easy Hashbrown Breakfast Casserole.

You spend 10 minutes putting it together, then put it in the oven and get back to your cup of coffee.

You can even prep it up to 2 days ahead of time to make your morning easier!

One of the things I love about this recipe is that it freezes really well, either before or after being baked, which means it’s a great holiday breakfast for Christmas morning or Easter brunch (but it’s a huge hit with my family any time of year!).

This hashbrown and sausage breakfast casserole is filling on its own, but I often serve it with some toast and crispy bacon.

If you love this dish, you’ll love my cheesy Hashbrown Casserole that has crispy cornflakes on top. These Breakfast Potatoes are also a great option to add to your breakfast spread!

Ingredients Needed:

• Sausage: any kind of breakfast sausage will work for this recipe. I tend to use either pork or turkey, with the casings removed.
• Hash Browns: use cubed or frozen shredded hash browns. You can use homemade hashbrowns too, as long as they are cooked through before adding to the recipe.
• Bell Pepper: I like to use red and green bell peppers in this recipe, but you can use your favorite colors.
• Onion: adds a great savory flavor to the dish, and a bit of sweetness as it caramelizes slightly in the pan.
• Eggs: the base of the mixture that binds the ingredients together.
• Milk: use whole or evaporated milk, or even use part milk, part cream for a richer flavor.
• Seasonings: kosher salt, dried parsley, and ground black pepper will enhance the flavors of the sausage and veggies to make a delicious dish!
• Cheese: I tend to use a mix of sharp cheddar and mozzarella cheese, but you can use your favorite. Buy a block of cheese that you shred yourself for the best flavor.

How to Make Hashbrown Breakfast Casserole

This easy breakfast casserole is so delicious! Full instructions are included in the recipe card below.

1. Cook sausage and the veggies. They won’t cook much more in the oven, so it’s important that they are cooked to your liking before you add them to the casserole.
2. Assemble casserole. Add hash browns, sausage, and vegetables to the prepared baking dish. Add cheese and stir well.
3. Add egg mixture to dish. Whisk eggs, milk, salt, parsley, and pepper and pour it into the pan.
4. Add cheese and bake. Sprinkle with remaining cheese, cover, and bake. Serve hot! 

Hashbrown Breakfast Casserole FAQs

Tips and Notes

• Freezing and baking. If you plan to make this recipe ahead of time enough to freeze it, make sure you assemble it in an oven safe dish so can defrost it and put it straight in the oven without having to re-dish it.
• Reducing the recipe. If you prefer to make a smaller recipe, you can halve the ingredients and bake it in an 8×8″ or 9×9″ pan. You can also divide the recipe between two smaller pans and freeze one for later.
• Homemade Hashbrowns. Here’s how to make Crispy Shredded Hashbrowns that you can use in this recipe!

Hashbrown Breakfast Casserole Variations

• Meat. Use any kind of breakfast sausage, Italian sausage, cooked ham, cooked bacon, or even go meatless. Just be sure any meat added is cooked before assembling the casserole.
• Vegetables. You can use any vegetables you want, just be sure to cook them or at least soften them first. The exception is spinach, which you can just chop and toss in.
• Milk. I prefer to use evaporated milk in this recipe, but any will work, even cream. Higher fat means a richer, creamier casserole, so keep that in mind.
• Cheese. Use any of your favorite cheeses for this recipe. Monterey Jack, Pepper Jack, mozzarella, cheddar, or a Mexican cheese mix are good options.
• Spice it up. Add some spices like cayenne pepper, red pepper flakes, or even chopped jalapenos to the mixture before baking it for a little bit of a spicy kick.
• Garnish. Add finely chopped green onions or chopped fresh herbs on top of the casserole for more flavor.

Serving Suggestions

Serve this sausage hashbrown breakfast casserole on its own for breakfast, or with a side of scrambled eggs, crispy Air Fryer Bacon, or even these Breakfast Stuffed Peppers.

These Breakfast Foil Packets are an easy way to make a full-cooked breakfast for a crowd as well (also handy for when you’re camping!) and this Easy Loaded Baked Potato Quiche is a filling dish as well.

This guide of how to make a Cold Brew Coffee, my Blueberry Smoothie, and this Healthy Strawberry Smoothie are great for breakfasts too!

More Breakfast Recipes To Try

Breakfast

Crustless Quiche – 6 ingredients!

Breakfast

Mini Quiche recipe

Quick Breads

Cheddar Bay Biscuits

Breakfast

Breakfast Taco Bites

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Hashbrown Breakfast Casserole

This Hashbrown Breakfast Casserole recipe is perfect for lazy days and hungry tummies! With yummy sausage, shredded hash browns, and lots of cheese, it's the ultimate breakfast comfort food! It's a great make-ahead breakfast recipe that can be served on its own or with other sides for a full breakfast feast.

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8 servings

Calories 509cal

Author Ashley Fehr

Ingredients

• 1 lb breakfast sausage pork or turkey casings removed
• 4 cups frozen hash browns cubed or shredded
• ½ red bell pepper diced
• ½ green bell pepper diced
• ½ onion finely diced
• 10 large eggs
• 1½ cups whole or evaporated milk you can also use part milk, part cream
• 1½ teaspoons salt
• 1 teaspoon dried parsley
• ½ teaspoon black pepper
• 3 cups shredded cheese

US Customary – Metric

Instructions

• Preheat the oven to 350 degrees and lightly grease a 9×13″ casserole dish.
• In a large skillet over medium-high heat, crumble and brown the sausage (you may need to add a bit of oil if using turkey sausage). Remove from the pan and set aside in a large bowl.
• In the same pan, cook peppers and onion until softened, adding additional oil if needed.
• Add hash browns, sausage, and vegetables to the prepared dish. Add 2 cups of the cheese and stir well.
• Whisk together eggs, milk, salt, parsley, and pepper and pour over the mixture in the pan.
• Sprinkle with remaining cheese, cover, and bake for 40-50 minutes, until the eggs are just set through the center. Uncover and broil to brown slightly if desired.
• Serve.

Video

Notes

• Make-Ahead: You can prep this casserole the evening before and simply pop it in the oven in the morning. Just proceed with the baking directions as listed. You can actually store this casserole in the fridge for up to 2 days before baking it. You can even freeze it for up to 3 months before or after baking it.
• Store: You can refrigerate leftovers for up to 4 days in the refrigerator.
• Freeze: Cool to room temperature, then cover with plastic wrap and/or foil and freeze for up to 3 months.You can do this after baking it as directed – just let it cool to room temperature first. To serve, thaw in the refrigerator overnight and reheat/heat in the oven until piping hot.

 

Nutrition

Serving: 218grams | Calories: 509cal | Carbohydrates: 26g | Protein: 30g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 287mg | Sodium: 1218mg | Potassium: 589mg | Fiber: 2g | Sugar: 6g | Vitamin A: 888IU | Vitamin C: 25mg | Calcium: 275mg | Iron: 3mg

The post Hashbrown Breakfast Casserole appeared first on The Recipe Rebel.