This Garlic Parmesan Orzo Pasta recipe is a one-pot recipe for tender orzo tossed in a light and cheesy cream sauce. It’s simple to make and comes together in a total of 20 minutes!

Love orzo? Try this Lemon Chicken Orzo Soup, this Sun Dried Tomato and Spinach Orzo recipe or one of The 10 Best Orzo Recipes!

This Garlic Parmesan Orzo Pasta recipe is a recipe you don’t want to miss!

Anything that has garlic and parmesan in it is bound to be good, right? Slow Cooker Garlic Parmesan Chicken Stew, Garlic Parmesan Scalloped Potatoes, Pesto Parmesan Instant Pot Chicken Breast and Potatoes…Yeah. It’s a pretty killer combo.

Add pasta to the mix, especially orzo pasta, and you’ve pretty much reached the epitome of good food.

It’s a decadent side dish or vegetarian entree that’s fancy enough to be served for a dinner party but also quick and easy enough that you can whip it up for a simple weeknight dinner.

Just one pot, a few simple ingredients, 20 minutes, and it’s ready to go!

If you love simple pasta recipes, check out this Sun Dried Tomato Pasta and this Creamy Tomato Rigatoni Pasta, too! If you’re an orzo lover, or try this One Pan Tuscan Orzo with Chicken next.

What is orzo pasta?

Orzo is a small, oval-shaped pasta that resembles grains of rice. It can be cooked either like a pasta (boiled and then drained) or it can be cooked in the same way rice would be cooked (simmered in liquid until it’s fully absorbed.)

This creamy orzo pasta recipe utilizes the second cooking method. The orzo is simmered in broth until the liquid is absorbed, then cream and cheese are incorporated to create a light cream sauce. This method results in a creamy consistency very similar to risotto as the starch from the pasta mixes with the liquid to create a thicker, creamier base for the sauce.

Garlic Parmesan Orzo Recipe Ingredients

• Chicken Broth: I usually use low sodium chicken broth. If you use regular chicken broth, you may want to adjust the amount of salt you add so it’s not too salty.
• Dry Orzo Pasta: you can find orzo pasta at most grocery stores!
• Garlic: use fresh garlic for the best flavor. Garlic powder just isn’t the same!
• Salt and Black Pepper: thanks to the broth, garlic, and cheese, you don’t need much when it comes to seasonings. A simple duo of salt and black pepper is all you need!
• Cream: any kind will work! Use heavy cream for a richer flavor. Light cream will be a bit thinner but will still be delicious.
• Parmesan Cheese: freshly grated parmesan is the way to go. Pre-shredded cheeses contain an anti-caking agent which can cause a grainy texture.
• Parsley: I love to use a sprinkle of fresh parsley to add freshness and add a pop of color.

How to make this easy Orzo Pasta recipe

This orzo recipe is a quick and easy recipe that’s made in just one pot for super easy cleanup! Scroll down to the recipe card for more detailed instructions.

1. Cook the pasta: In a skillet, combine broth, pasta, garlic, salt, and pepper. Bring to a boil, reduce the heat, and simmer until the liquid is absorbed. Make sure to stir often!
2. Finish and serve: Mix in cream, parmesan, and parsley then serve and enjoy!

Orzo Pasta FAQs

Is orzo pasta or rice?

While orzo is often mistaken for rice because of its small rice-like shape, it is in fact a pasta!

How is orzo different than pasta?

Orzo is simply a specific shape of pasta, although it differs from other cuts of pasta in the way that it is prepared.

Orzo can be cooked like pasta or it can be toasted in a dry pan before adding liquid to cook it. It can also be cooked using a similar method to risotto.

Can you use another pasta?

Yes! You can use any smaller pasta shape in this recipe and it should yield similar results. You can also substitute the orzo out for Arborio rice to get a similar consistency. Keep in mind the cook time will change, so make sure you cook until all of the liquid is absorbed, adding more liquid if necessary to cook the pasta.

Is orzo pasta healthier than rice?

The term “healthy” is relative these days, and what’s healthy for one person may not work for another. Orzo is a pasta and rice is a grain, so they bring different things to the table.

In a 140 gram serving, orzo has 316 calories and roughly 11 grams of protein.

In a 158 gram serving, long grain white rice has 205 calories but only 4 grams of protein.

How long will cooked orzo keep?

Cooked garlic parmesan orzo pasta will last in an airtight container in the fridge for 4-5 days. To reheat, add a splash of broth or cream to thin and moisten and warm on the stove or in the microwave until fully warmed.

Can orzo recipes be frozen?

Yes! You can freeze this orzo pasta by packing it in an airtight container then storing it in the freezer for 2-3 months.
To reheat, thaw in the fridge if frozen then warm on the stove or in the microwave with a splash of liquid to moisten.

Variations on this orzo recipe:

• Add veggies. You can mix in any cooked veggies you like to give this pasta dinner a boost of nutrition. Try it with peas, tomatoes, asparagus, broccoli, bell peppers, mushrooms, spinach, you name it.
• Make it meaty. Fill out the meal by mixing in cooked chicken, sausage, or bacon.
• Spice it up. If you like your pasta with a kick of heat, try adding in red pepper flakes or cayenne pepper.
• Brighten it up. Add another layer of flavor with a splash of lemon juice.

Orzo Pasta Serving suggestions

This garlic parmesan orzo pasta makes a delicious vegetarian entree with a side of roasted vegetables or garlic bread.

It also makes the perfect side dish next to your favorite protein. Serve it with Slow Cooker Chicken Breast, baked tuscan chicken, or Instant Pot Whole Chicken!

More pasta recipes you’ll love

For more pasta inspiration, check out more of my easy pasta recipes. Here are a few of my favorites!

• Crockpot Lasagna
• Pesto Spinach Alfredo
• Gnocchi with Sausage, Spinach, and Tomatoes

Dinner

Chicken Pesto Pasta

Dinner

Chicken Fettuccine Alfredo

Dinner

Spaghetti and Meatballs

Casseroles

Rigatoni Pasta Bake

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Garlic Parmesan Orzo Pasta Recipe

This Garlic Parmesan Orzo Pasta is a one-pot recipe for tender orzo tossed in a light and cheesy cream sauce. It's simple to make and comes together in a total of 20 minutes!

Course Main Course, Side Dish

Cuisine American, canadian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 279cal

Author Ashley Fehr

Ingredients

• 2½ cups low sodium chicken broth
• 1½ cups dry orzo pasta (about 278 grams)
• 2 cloves garlic (finely minced)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ⅓ cup cream (any kind — heavy cream will give richer flavor, light cream will be a bit thinner)
• ¼ cup shredded Parmesan cheese
• 2 tablespoons fresh parsley

US Customary – Metric

Instructions

• Combine broth, pasta, garlic, salt and pepper in a medium skillet.
• Bring to a boil over medium-high heat, then reduce to medium-low and simmer, stirring often (you can cover or leave uncovered). Cook until most of the liquid is absorbed and the pasta is cooked to your preference. (If you want to cook the pasta further but the liquid is gone, just add a splash more broth).
• Stir in cream, Parmesan and parsley. Serve.

Video

Notes

Storage:

Cooked garlic parmesan orzo pasta will last in an airtight container in the fridge for 4-5 days. To reheat, add a splash of broth or cream to thin and moisten and warm on the stove or in the microwave until fully warmed.

You can also freeze this orzo pasta by packing it in an airtight container then storing it in the freezer for 2-3 months.
To reheat, thaw in the fridge if frozen then warm on the stove or in the microwave with a splash of liquid to moisten.

Nutrition

Serving: 205grams | Calories: 279cal | Carbohydrates: 45g | Protein: 14g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 445mg | Potassium: 279mg | Fiber: 2g | Sugar: 2g | Vitamin A: 243IU | Vitamin C: 4mg | Calcium: 93mg | Iron: 1mg

The post Garlic Parmesan Orzo Pasta recipe appeared first on The Recipe Rebel.

Chicken Bacon Alfredo Potato Skins are the ultimate game day appetizer! Russet potatoes are loaded with alfredo sauce, chicken, bacon, shredded cheese and a sprinkling of green onions. They’re addictive – serve them on SuperBowl Sunday and watch them disappear!

Enjoy more of the best party foods like Bacon Wrapped Smokies, Air Fryer Chicken Wings, Cranberry and Bacon Cream Cheese Appetizer and veggies with Easy Homemade Cheese Sauce.

I know that sometimes it’s good to try to add some variety into your diet, but man, there is nothing like meat and potatoes. Or meat and cheese on potatoes. With Alfredo sauce!

While these loaded potato skins are technically a party appetizer… I’ve totally made a meal of them more than once. They’re just too good to confine to parties! Luckily, they’re so easy to make that I can whip them up with ease whenever the craving strikes (especially if I’ve got leftover Instant Pot Shredded Chicken!).

Why we love it:

• Kid Friendly: There’s just something plain fun about potato skins topped with cheese and bacon! Kids gobble these things up like crazy.
• Game Day: Nothing says game day like loaded potato skins, right? While we love finger food for dinner any night of the week, there’s just something special about game day food.
• Versatile: You can change so many ingredients in this recipe and still have great results. Scroll down to check out some of my favorite variations to try.
• Prep ahead: most of the components can be made several days in advance so they are easy to throw together! You can cook the chicken, the bacon, the potatoes, make the sauce and shred the cheese up to 3 days in advance!

Ingredients Needed for Chicken Bacon Alfredo Potato Skins

• Potatoes – I like to use small russet potatoes. There’s no mess and you get all of that incredible flavor in your mouth at once — there are no toppings sliding off and depriving you of the cheese or bacon.
• Cheese – Use any cheese you like best! Mozzarella, cheddar, or whatever else floats your boat.
• Chicken – I like to use a cooked, chopped up baked chicken breast or Pan Fried Chicken Breasts. Feel free to use thigh meat if preferred.
• Bacon – Crispy cooked bacon is my favorite part of this whole recipe (and this Air Fryer Bacon is the crispiest!). Make sure it’s patted dry and not greasy when you use it.
• Green Onions – Chives also work well.
• Heavy Cream – You just can’t make alfredo sauce without it!
• Parmesan Cheese – For the best flavor and consistency, use freshly grated parmesan in your sauce.
• Garlic – Fresh garlic will create the very best flavor. In a pinch, garlic powder can be used instead.
• Butter – Unsalted is preferred. If you do use salted butter, you may want to skip adding any more salt to your sauce.
• Flour – This is used to thicken the alfredo sauce.
• Seasonings – A simple sprinkle of salt and Italian seasoning is all you need.

How to make Chicken Bacon Alfredo Potato Skins

Here’s a quick look at how to make your new favorite appetizer recipe! Keep scrolling down to the bottom of this page for more detailed info about ingredients and steps.

• Melt the butter in a pan over medium heat. Whisk in the garlic, seasonings and flour.
• Whisk in the cream and parmesan cheese. Remove from heat and set aside.

• Bake the potatoes and let them cool. Slice them in half and scoop out the middles of each potato.
• Spread a little bit of alfredo sauce in each potato.

• Add the chicken and bacon on top of the alfredo sauce.
• Sprinkle with cheese and bake!

Variations and Substitutions

• Change the bacon. Feel free to cook up some turkey bacon or even use bacon bits from the grocery store to save some time. Personally, I like to cook bacon in the oven.
• Add some spice. If you like your snacks on the spicier side, serve these potato skins with a drizzle of your favorite hot sauce on top!
• You can use store-bought alfredo. No time to make your own homemade sauce? Not a problem! Your favorite store-bought jar of sauce should get the job done just fine.
• Swap the potatoes. This recipe will work with just about any potato you like best. I like russets because of how crispy the skin gets. No matter what potato you choose to use, I recommend picking some on the smaller side.

How to store Chicken Bacon Alfredo Potato Skins

Once they’ve cooled off, you can transfer the potato skins to an airtight container and keep them stored in the fridge for 3-4 days. I recommend reheating in the air fryer or back in the oven so the skins stay crispy.

Can I freeze Chicken Bacon Alfredo Potato Skins?

Yes! Let them fully cool to room temperature before transferring the loaded potato skins to an airtight freezer-safe container. Properly stored, they should freeze nicely for up to 3 months. Don’t forget to date and label! Let them defrost in the fridge before reheating in the oven or air fryer.

Note: the texture of the potato won’t be quite the same after freezing — if this is a problem, it’s best to make these fresh!

Serving suggestions:

Serve these bacon and cheese potato skins at your next party! They’re great for game days, birthday parties and everything in between.

We love to serve them with other appetizers for a finger food dinner. Check out some of our favorites!

• Baked Brie Bites
• Jalapeno Poppers
• Pigs in a Blanket
• Ham and Cheese Sliders

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Chicken Bacon Alfredo Potato Skins

Chicken Bacon Alfredo Potato Skins are the ultimate game day appetizer! Russet potatoes are loaded with alfredo sauce, chicken, bacon, shredded cheese and a sprinkling of green onions. They're addictive – serve them at a party and watch them disappear!

Course Appetizer

Cuisine American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 16 potato skins

Calories 86cal

Author Ashley Fehr

Ingredients

• 8 small russet potatoe (washed and dried)
• 1 tablespoon oil
• salt

Alfredo Sauce (or use store bought)

• 1 tablespoon salted butter
• 1 clove garlic (minced)
• ¼ teaspoon Italian seasoning
• ¼ teaspoon salt
• pepper to taste
• 1 tablespoon flour
• 1 cup half and half
• 2 tablespoons grated Parmesan cheese (divided)

Toppings

• 1 cup chopped, cooked chicken (about 1 breast)
• 2 slices bacon (cooked and chopped)
• 1 cup shredded cheese (mozza or marble)
• green onion for garnish

US Customary – Metric

Instructions

• Line a baking sheet with tin foil or parchment and preheat the oven to 400 degrees F. Rub potatoes with oil and salt and place on baking sheet. Roast for 40-45 minutes or until tender. Set aside to cool for 10-15 minutes.
• Slice open potatoes carefully using a serrated knife (so the skin doesn’t peel off). Using a small spoon, scoop out the middle of each potato half, leaving the outside of the potato intact (you shouldn’t see the potato skin on the inside).
• Place back on the baking sheet.

Alfredo Sauce

• Meanwhile, make the Alfredo sauce.
• Heat butter in a medium skillet. Add garlic, Italian seasoning, salt and pepper and cook 1 minute.
• Add flour and stir until combined. Whisk in half and half and cook slightly until thickened.
• Stir in 1 tablespoon Parmesan and remove from heat.

Potato Skins

• Spread a small amount of sauce in each potato half.
• Sprinkle with chopped chicken, chopped bacon, shredded cheese and 1 tablespoon Parmesan.
• Return to the oven for 10-15 minutes until hot and cheese is melted. Sprinkle with chopped green onion. Serve.

Notes

Ingredients and Substitutions:

Potatoes: you can use any kind of potato you like for these, but I love using russets because the thick skin gets ultra crispy!

Sauce: feel free to swap the homemade sauce for a store bought jar to save yourself some time.

Toppings: You can add to or omit any of the toppings as you like — feel free to experiment!

Nutrition

Calories: 86cal | Carbohydrates: 1g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 20mg | Sodium: 111mg | Potassium: 47mg | Fiber: 0.03g | Sugar: 1g | Vitamin A: 140IU | Vitamin C: 0.3mg | Calcium: 59mg | Iron: 0.2mg

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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

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This homemade Crockpot Stuffing recipe is deliciously comforting and so easy to make! Save your oven space and make some delicious stuffing in your slow cooker for your holiday dinner this year!

This Crockpot Stuffing recipe is perfect for Thanksgiving dinner, saving your oven space for the turkey and saving you time with only 15 minutes of prep!

This slow cooker stuffing is filled with all the classic flavors of traditional stuffing but with the added convenience of being able to set it and forget it.

With just a few simple ingredients and a bit of cooking time in the crockpot, you’ll have a delicious and comforting side dish that your whole family will love. 

For more amazing Thanksgiving side dish recipes, check out my Homemade Creamed Corn, Maple Bacon Baked Beans, Homemade Crescent Rolls, and Green Bean Casserole.

Ingredients Needed:

• Bread: any variety of bread will do, and day-old bread works best. You can use store-bought bread cubes if you prefer because it absorbs the moisture and the flavor.
• Butter: melted salted butter helps to keep the stuffing moist, and we’ll use it to sauté the apple and veggies.
• Mix-Ins: use a classic blend of diced onion and celery for a great savory base, and add a baking apple for even more flavor and texture.
• Seasonings: some freshly minced garlic, dried sage, dried thyme, salt, and black pepper will add so much flavor to this dish, you don’t need anything else.
• Broth: low-sodium chicken broth works best to add a depth of flavor and also allows you to control the salt content.

How to Make Slow Cooker Thanksgiving Stuffing

This recipe is easy to make, and you can even prep it ahead of time! Full instructions are included in the recipe card below.

1. Sauté veg and apple: Sauté onion, celery, and apples in melted butter.
2. Add seasoning: Add the garlic, sage, thyme, salt, and pepper, and cook.

3. Assemble the stuffing: Place the bread cubes into the slow cooker and add the onion mixture, the remaining butter, and the broth. Stir well.
4. Cook: Put the lid on the crockpot and cook — adding a layer of paper towel keeps it from getting soggy!

Crock-Pot Stuffing Recipe FAQs

Tips and Notes

• Dry your bread. If you don’t have time to leave your bread on the counter before making it, you can briefly toast it to get dry bread cubes.
• Save those crusts: can’t get your family to eat the end of the bread loaf? Cube and toss it in the freezer to add to stuffing or french toast casseroles.
• Make it in the oven. If you’d prefer making stuffing in a casserole dish in the oven, try my other Homemade Stuffing Recipe. 

Crockpot Stuffing Variations

• Other add-ins. Try adding in some other flavors with dried cranberries or cooked Italian sausage.
• Try fresh herbs. Put some fresh thyme or fresh parsley on top for serving to add more flavor.
• Make it vegetarian. Swap the chicken broth for vegetable broth to make this a vegetarian-friendly side dish for your holiday meal.

Serving Suggestions

Serve this delicious stuffing with some other family favorite Thanksgiving dishes. Try my Garlic Brown Sugar Dry Brine Turkey or Roast Turkey Breast with Cranberry Marinade for your mains, and one of my yummy Thanksgiving Side Dishes!

More Easy Side Dish Recipes for Thanksgiving

Side Dishes

Loaded Mashed Potatoes

Side Dishes

Crockpot Stuffing

Fall/Winter

Cheesy Make Ahead Mashed Potatoes

Side Dishes

Twice Baked Potatoes

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Crockpot Stuffing

This homemade Crockpot Stuffing recipe is deliciously comforting and so easy to make! Save your oven space and make some delicious stuffing in your slow cooker for your holiday dinner this year!

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 3 hours hours 10 minutes minutes

Total Time 3 hours hours 25 minutes minutes

Servings 8 servings

Calories 222cal

Author Ashley Fehr

Ingredients

• 10 cups cubed day old bread* (about 10 slices)
• ½ cup melted salted butter (divided)
• 1 medium onion (diced)
• 2 ribs celery (diced)
• 1 baking apple (peeled and diced)
• 2 teaspoons minced garlic
• 1 teaspoon dried sage (crushed)
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ¼ teaspoon black pepper
• ½ cup low sodium chicken or vegetable broth

US Customary – Metric

Instructions

• Remove bread from package and allow to sit on the counter while you prep the rest of your ingredients. (*If it's fresh, I highly recommend toasting lightly or allowing to sit at least one hour on the counter uncovered).
• In a large skillet, stir together 2 tablespoons melted butter, onion, celery and apple. Cook over medium-high heat until softened and onion is beginning to brown, about 5-6 minutes.
• Add the garlic, sage, thyme, salt and pepper and cook 1 minute.
• If you haven’t already, cut bread into ¾”-1″ cubes.
• Place the bread cubes into a 4 quart slow cooker and add the onion mixture, the rest of the butter and the broth. Stir well.
• Put the lid on the crockpot, pinching a clean lint-free towel or a couple pieces of paper towel in between the top and the lid to collect the condensation — this helps to prevent the stuffing from getting soggy.
• Cook for 3-4 hours on low or 2 hours on high until set.

Notes

Ingredients and Substitutions:

• Bread: day-old bread is best because it will absorb the moisture and the flavor. If you only have fresh bread, let it sit out on the counter for an hour before using it.
• Apple: the apple does not make the stuffing sweet, but adds flavor and a very slight fruitiness.
• Broth: we prefer our stuffing not too wet. If you like your stuffing softer in texture, you can add up to 2 cups of broth, or continue adding gradually until the broth is absorbed by the bread.

Storage

• Store: Homemade stuffing will last for 3–4 days in the fridge when stored in an airtight container. Reheat in the oven or microwave, or enjoy it cold in a turkey sandwich with cranberry sauce!
• Freeze: Store the stuffing in Ziploc bags, or in a freezer-safe container in the freezer for up to 1 month. Thaw overnight in the fridge, then warm in the oven or microwave until heated through.

Nutrition

Calories: 222cal | Carbohydrates: 22g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 413mg | Potassium: 132mg | Fiber: 2g | Sugar: 5g | Vitamin A: 378IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 2mg

The post Crockpot Stuffing 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.

Here are some of the best Thanksgiving Side Dish recipes that will go with almost any main dish to make your holiday meal delicious and magical! From potatoes and vegetables, to salads and the all-important dinner rolls, there’s something for everyone.

As we gear up for the holiday season, it’s time to start planning our Thanksgiving feasts.

Whether you’re having roast turkey, ham, or beef as your main dish, we all know that the side dishes are what really make the meal complete.

Try my Garlic Brown Sugar Dry Brine Turkey, Crockpot Turkey Breast, Honey Baked Ham, or my Honey Garlic Pork Tenderloin Recipe for something different this year!

Whether you prefer classic comfort foods or more adventurous options, there are endless possibilities for delicious Thanksgiving side dishes.

Here are some of the best Thanksgiving side dish recipes that are sure to impress your guests and make your Thanksgiving dinner unforgettable.

What are the most popular side dishes at Thanksgiving?

On a traditional American Thanksgiving menu, you’ll find some tried-and-true classics like green bean casserole, Thanksgiving stuffing, cranberry sauce, creamed corn, and sweet potato casserole.

Here in Canada, we also like to have some Brussels sprouts and butternut squash on our holiday table.

Mashed potatoes or some sort of a potato dish is a must have wherever you are!

How many dishes should a Thanksgiving meal have?

Sometimes it’s difficult to know how much to cook for the number of people you will have for your Thanksgiving dinner. Here’s a quick guide for deciding how many side dishes to prepare for your Thanksgiving table!

If you’ll be having 4 people, choose 1-2 appetizers and 3 sides with your main. You might want smaller sides rather than very large, shared dishes.

For 8 people, choose 1-3 appetizers and 3 large, sharing sides.

For 16 people, choose 2-3 appetizers and 5 or more sides, depending on their size.

Homemade Stuffing Recipe

Easy to prep ahead, this delicious savory stuffing is made with onion, celery, and apple for a flavor-packed side that will go well with any main dish!

Check out this recipe

Garlic Mashed Potatoes recipe

These Garlic Mashed Potatoes are a classic side dish taken up a notch! This recipe makes smooth, creamy, buttery, garlicky mashed potatoes that are ready in just 30 minutes!

Check out this recipe

Homemade Creamed Corn

This easy homemade Creamed Corn is made with just a few ingredients in less than 30 minutes! You can easily make it ahead and reheat or warm it in the slow cooker to take some of the stress out of the big day.

Check out this recipe

Slow Cooker Honey Orange Glazed Carrots

Full of bright and sweet flavor, these honey-orange-glazed carrots are perfection in a dish. They go well with any main dish and are always a huge hit when I make them.

Check out this recipe

Hashbrown Casserole

This Hashbrown Casserole is a classic side dish that takes 10 minute to prep! Tender potatoes are baked in a rich and creamy sauce, topped with melty cheddar cheese, and finished off with a buttery, crunchy Corn Flake topping.

Check out this recipe

Roasted Red Potatoes

Perfectly crisp, seasoned with garlic, paprika, and parmesan cheese, these potatoes are a great alternative to mashed potatoes, or serve them alongside other potato sides for a large gathering for a bit of variety!

Check out this recipe

Broccoli Casserole

This dish is the ultimate comfort food. With a rich and creamy texture that's bursting with flavor, this easy recipe is perfect for Thanksgiving!

Check out this recipe

No Knead Artisan Bread

We love bread with any meal, and Thanksgiving is no different! Make this delicious, crusty bread for a scrumptious side dish.

Check out this recipe

Garlic Parmesan Scalloped Potatoes and Carrots Recipe

With a good dose of fresh garlic and a good chunk of Parmesan cheese, this recipe is a great way to get two veggies in one dish!

Check out this recipe

Maple Bacon Baked Beans

With a perfect balance of sweet and smoky, this dish is the perfect side dish for a crowd! With only 10 minutes of prep time, it's perfect served with creamy potatoes and some veggies too!

Check out this recipe

Homemade Crescent Rolls

Making homemade Crescent Rolls is easy and quick, and they taste even better than store-bought ones. These rolls are light, fluffy, and buttery, making them the perfect choice for your Thanksgiving spread.

Check out this recipe

Green Bean Casserole

This dish is a must-have for your Thanksgiving table this year, and it's such a crowd pleaser, but my version has a twist! It's made with a creamy homemade mushroom sauce with parmesan cheese, topped with bread crumbs and deliciously crunchy fried onions!

Check out this recipe

Instant Pot Mashed Potatoes

These creamy potatoes are perfect for the holidays because you'll save precious oven and stovetop space by using your Instant Pot! Also, they're ready in just 15 minutes!

Check out this recipe

Roasted Carrots

These carrots are a delicious but easy side dish, perfectly seasoned with a blend of spices, then roasted with olive oil and butter until they’re perfectly soft and slightly caramelized!

Check out this recipe

Mixed Roasted Vegetables

This isn't a traditional Thanksgiving recipe, but roast vegetables are always a delicious side dish for any dinner table. Choose your favorite veggies and seasonings to complement your main dish!

Check out this recipe

Homemade Dinner Rolls Recipe

Made from scratch, these dinner rolls are the most delicious, soft, and fluffy rolls you’ve ever tasted, perfect for your Thanksgiving spread!

Check out this recipe

Cranberry Orange Sauce Recipe – NatashasKitchen.com

Homemade Cranberry Orange Sauce is bursting with fresh juicy cranberries and flavored with cinnamon and orange. So easy with 4 ingredients.

Check out this recipe

Slow Cooker Mashed Potatoes

These rich and creamy mashed potatoes are perfect for your holiday dinner table! They are so versatile, they will compliment any main dish or other side dish you choose.

Check out this recipe

Green Beans with Bacon

This classic side dish brings a vibrant color to your dinner table, as well as nutrients and a delicious smoky flavor that works so well with just about any main!

Check out this recipe

Cheesy Baked Asparagus

While this may not be on your list of classic Thanksgiving side dish recipes, it can be a comforting and welcome addition to your dinner table!

Check out this recipe

The post Thanksgiving Side Dishes appeared first on The Recipe Rebel.

This Homemade Dinner Rolls recipe is easy and makes the most delicious, soft, and fluffy dinner rolls you’ve ever tasted! They’re perfect for Sunday dinner or special occasions, but they’re easy enough that you can enjoy them during the week, too.

There’s nothing better than fluffy, homemade dinner rolls fresh out of the oven!

This easy Dinner Rolls recipe is based on my Mom’s Homemade Buns, but I’ve added some milk and an egg to give these rolls a richer flavor.

They are less rich than my Brioche Bun recipe, but the delicious hint of sweetness here is perfect for your Thanksgiving meal!

We’ll be letting the dough rise twice for these rolls, which helps them achieve that super light and fluffy texture.

This also means there’s a bit of hands-off time when you can be prepping the other parts of your meal.

The great thing about these dinner rolls is that they’re perfect for any occasion, from your Thanksgiving dinner or holiday meal to a weeknight dinner!

For more delicious bread roll recipes that are perfect for dinnertime, try my Homemade Crescent Rolls, Buttery (Whole Wheat) Bread Machine Rolls, and my Homemade Garlic Herb Dinner Rolls!

Ingredients Needed:

• Milk: we’ll use warm, whole milk to proof the yeast for the best flavor.
• Yeast: use instant or active dry yeast for this recipe.
• Sugar: use white granulated sugar to activate the yeast and also make the dough soft with a hint of sweetness.
• Water: you can use water or milk here to make the dough. Either works great! Milk will have a slightly richer flavor.
• Butter: use salted butter for the best flavor.
• Egg: to bind the ingredients, add richness and help the rolls rise.
• Salt: to enhance the flavor of the bread.
• Flour: all-purpose flour works well here, but you can substitute in some whole-wheat flour if you like for added fibre.

How to Make Homemade Dinner Rolls

This recipe is easy to make, and you can check out my recipe video to see exactly how I do it! Full instructions are also included in the recipe card below.

1. Proof yeast: Whisk together the warm milk, yeast, and sugar.
2. Set yeast mixture aside: Let the mixture sit for 10 minutes or until bubbly—this is how you know your yeast is working.

3. Mix ingredients: In a large bowl, whisk together the warm water, butter, ⅓ cup sugar, egg, and salt. Then, add the yeast mixture and stir to combine.
4. Add flour: Add the flour, one cup at a time, and mix until nearly combined before adding more.

5. Make dough smooth: Make sure your dough is soft and never stiff. Add flour gradually so it does not become tough.
6. Make dough ball: The dough should come together in a smooth, soft ball that does not stick to the sides of the stand mixer. It will be tacky but not overly sticky.

7. Cover dough ball: Place the dough in a large, lightly greased bowl and cover with plastic wrap or a clean kitchen towel.
8. Let dough rise: Set the bowl in a warm spot and let it rise until doubled.

9. Punch dough: Uncover the dough, punch it down, and roll out 20-24 rounds. Place them in two greased baking dishes.
10. Let them rise: Let the rolls rise again, covered with plastic wrap or a light towel that won’t stick, in a warm spot until doubled.

11. Bake: Bake until light golden brown, brush with melted butter while warm, if desired, and serve.

Dinner Rolls FAQs

Tips and Notes

• Scrape down the bowl: Scrape the sides of the bowl as you add and mix ingredients to ensure you’re using everything in the bowl.
• Silicone mats: If you have silicone mats, you can line the baking sheets with them instead, but I prefer using greased baking sheets as it helps them to brown nicely.
• Baking pan: Ideally, bake these rolls in a deep baking dish or pan. We want the buns to touch as they rise and bake to get nice, tall rolls with soft sides and perfectly golden tops!
• Floured surface: Using a lightly floured surface to make your rolls will keep the dough from sticking to the worktop.

Dinner Roll Variations

• Change the shape. You can shape the bread dough into any kind of roll you’d like. Use this recipe for hot dog buns, garlic knots, twists, or any other shape you like. The yield of rolls will differ depending on the shape and size of the rolls you make.
• Add some cheese. Add 1 cup of cheddar cheese, Mexican cheese mix, or mozzarella cheese to the dough to make these rolls cheesy, or sprinkle some cheese on top a few minutes before the end of the baking time.
• ​Make them herby. Mix 1 teaspoon of garlic powder and 2 teaspoons of dried herbs like basil, parsley, or rosemary to make garlic and herb rolls.

Serving Suggestions

Serve warm dinner rolls with any main dish and other side dishes to make a completely delicious meal the whole family will love.

Try them with my Baked Tuscan Chicken Breasts, this Perfect Instant Pot Roast Beef Recipe, or my Crockpot Turkey Breast for a yummy feast!

Serve some other delicious sides with them, like Cheesy Baked Asparagus, Roasted Carrots, Cheesy Broccoli Casserole, or my Garlic Parmesan Scalloped Potatoes and Carrots Recipe.

More Homemade Bread Recipes You’ll Love

Breakfast

Healthy Banana Bread recipe

Breads

Easy Bisquick Dumplings

Side Dishes

Crockpot Stuffing

Breads

Homemade Dinner Rolls Recipe

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Homemade Dinner Rolls Recipe

This Homemade Dinner Rolls recipe is easy and makes the most delicious, soft, and fluffy dinner rolls you've ever tasted! They're perfect for sunday dinner or special occasions, but they're easy enough that you can enjoy them during the week too.

Course Bread and Baked Goods

Cuisine American

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Rising time 2 hours hours

Total Time 2 hours hours 50 minutes minutes

Servings 24 buns

Calories 165cal

Author Ashley Fehr

Ingredients

To proof the yeast

• ½ cup warm whole milk (105-110 degrees F — warm but not hot)
• 1 tablespoon instant or active dry yeast (either works in this recipe)
• 1 teaspoon granulated sugar

To make the dough

• 2 cups warm water (or milk)
• ½ cup melted salted butter
• ⅓ cup granulated sugar
• 1 egg
• 1 tablespoon salt
• 6-7 cups all purpose flour

US Customary – Metric

Instructions

Proof the yeast

• In a small bowl or liquid measuring cup, whisk together the warm milk, yeast and sugar.
• Let sit for 10 minutes or until bubbly — this is how you know your yeast is working. This step is actually not required when using instant yeast, but I do it anyways, so that I know my buns will be nice and fluffy.

Prepare the dough

• In the bowl of a stand mixer (or a very large bowl if you are kneading by hand), whisk together the 2 cups warm water, butter, ⅓ cup sugar, egg and salt.
• Add the bubbly yeast mixture and stir to combine.
• Place the bowl in the stand mixer and put the dough hook on the machine. You can also knead by hand.
• Add the flour, one cup at a time, and mix until nearly combined before adding more. You can use all purpose or whole wheat or a combination. Start with 4-5 cups flour, mixing until each is incorporated.
• The closer you get to your dough being ready, the less flour you will add at once. We want a smooth, soft dough, never stiff, so we need to watch and stop adding flour at just the right moment.
• Add up to 6-7 cups flour total, very gradually at the end, until the dough comes together in a smooth, soft ball and does not stick to the sides of the stand mixer. When you touch it, it should be smooth and slightly tacky but not stick all over your hands.
• Place dough in a large lightly greased bowl and cover with plastic wrap or a clean kitchen towel.
• Set in a warm spot (I use the oven with the light on — turn the oven on to preheat for 2-3 minutes before turning off and adding the dough) and let rise until doubled, about 1.5 hours.
• Uncover dough, punch down, and roll out 20-24 rounds — smoothing the top and pinching the seam in the back to smooth (see video for additional details).
• Place in two lightly greased 9×13" baking dishes (12 in each) and let rise (cover with plastic wrap or a light towel that won't stick) in a warm spot for 30 to 90 minutes (instant yeast will be quicker) until doubled.
• Bake at 350 degrees for 15-20 minutes, until light golden brown.
• Brush with melted butter while warm if desired.

Video

Notes

Ingredients and Substitutions:

• Water and milk: for either of the liquids required in this recipe you can use water or milk. Milk will give a softer, sweeter, richer roll. Water is a great option if you are dairy free.
• Butter: you can make this recipe with unsalted butter or even vegan hard margarine if you need them to be dairy free. 
• Egg: the egg adds structure and richness, but you can leave it out if there are allergies to take into consideration
• Flour: you can use either all-purpose or whole wheat flour in this recipe, or a combination. I do not recommend 100% whole wheat flour as the rolls may be dry and tough.

Storage:

The best way to store these homemade dinner rolls after they have cooled is to freeze them.

• Store: Homemade rolls do not have the same preservatives as store-bought bread, so they should not be stored on the counter for more than a day, or you will find they are tough and not fluffy.
• Freeze: These rolls freeze perfectly; just cool them, place them in an airtight container or bag, and freeze them for up to 3 months. Thaw in the microwave on a piece of paper towel for 30-60 seconds before serving.

Nutrition

Calories: 165cal | Carbohydrates: 27g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 327mg | Potassium: 46mg | Fiber: 1g | Sugar: 3g | Vitamin A: 136IU | Calcium: 14mg | Iron: 1mg

The post Homemade Dinner Rolls Recipe appeared first on The Recipe Rebel.

Green Bean Casserole is a classic Thanksgiving side dish that traditionally appears on holiday tables across America. 

Being Canadian, Green Bean Casserole isn’t as big a thing on the holiday dinner table, and I took that freedom and ran with it

Because we didn’t eat it growing up, I decided to make my own version just how I wanted to and paid little attention to tradition (sorry, no cream of mushroom soup here!).

Before you panic, we’re still getting that classic mushroomy flavor — we’re just making it from scratch with a creamy mushroom parmesan sauce instead. 

And before you worry about the timing and effort of not using a can of soup, I assure you, it’s still an easy recipe, and once you taste it you may just change your mind.

The whole thing takes less than an hour to make, and you can prep it ahead of time if you like! 

For more delicious sides for your Thanksgiving table, try my Homemade Stuffing Recipe, Broccoli Casserole, Cream Cheese Mashed Potatoes, or Cheesy Scalloped Potatoes and Ham!

Ingredients Needed:

• Bacon: thick-cut bacon works best in this recipe. Use your favorite brand. 
• Vegetables: use a combination of onion and crimini mushrooms for the sauce. 
• Seasoning: fresh garlic cloves, dried parsley, salt, freshly cracked pepper, paprika, and dried thyme will pack this dish full of flavor.
• Flour: use all-purpose flour to thicken the sauce. 
• Cream: heavy cream is the base of the creamy sauce.
• Whole Milk: full-fat milk will help you achieve the right consistency for the sauce. 
• Cheese: freshly grated Parmesan cheese will give you the best cheesy flavor in the sauce and topping. 
• Green Beans: fresh green beans are best for this recipe, but you can use frozen green beans that have been thawed, then dried with a paper towel.  
• Fried Onions: use French fried onions for that classic crunchy onion topping. 
• Bread Crumbs: Panko bread crumbs are perfect to mix with the onions and cheese for a crunchy texture. 
• Oil: any cooking oil like olive oil or vegetable oil will work well to bind the topping ingredients. You can also use melted butter for an added buttery flavor.

How to Make Easy Green Bean Casserole

This recipe has a few steps but they are all worth it! Full instructions are included in the recipe card below.

1. Cook bacon, onion, and mushrooms: In a large pan, cook the bacon, onion, and mushrooms.
2. Add seasoning and flour: Stir the garlic, parsley, salt, pepper, paprika, and thyme into the mushroom mixture. Add flour and cook.

3. Make into a sauce: Whisk in the cream and milk. Cook until thickened. Add Parmesan, adjust seasonings to taste, and set aside.
4. Blanch green beans: Cook green beans in a large pot of boiling water so that they’re not completely soft. Drain and rinse under cold water. Put green beans in the bottom of a baking dish.

5. Add sauce and bake: Pour the sauce over the top, then cover and partly bake it.
6. Add topping, and bake: Combine fried onions, panko, Parmesan, and oil and sprinkle over the top of the casserole, and bake until golden brown.

Easy Green Bean Casserole FAQs

Tips and Notes

• Blanching green beans: It’s important to use blanched green beans because they will continue to cook in the oven, and you don’t want them to be a soggy mess. Rinsing the parcooked beans in cold water, or giving them an ice water bath, stops them from cooking so they can start cooking again in the oven.
• Change up the cheese: You can change up the kind of cheese you use. Gruyere, sharp cheddar, or Monterey cheese would work well, too!

Serving Suggestions

​Serve your Green Bean Casserole with some other easy side dish recipes like Cheesy Baked Asparagus, Roasted Red Potatoes, Roasted Carrots, Instant Pot Mashed Potatoes, and Air Fryer Broccoli!

If you’re looking for Thanksgiving mains, try my Crockpot Turkey Breast or this Garlic Brown Sugar Dry Brine Turkey recipe. 

This green bean recipe also goes well with my Easy Spiral Ham and Honey Baked Ham recipes. 

More Easy Thanksgiving Recipes to Try

Dinner

Easy Pot Roast recipe (the BEST gravy!)

Fall/Winter

Easy Cinnamon Roll Casserole recipe (7 ingredients!)

Fall/Winter

Oatmeal Cranberry Cookies

Desserts

Chai Cookies Recipe

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Green Bean Casserole from Scratch

This Green Bean Casserole recipe is made totally from scratch, with tender green beans in a creamy mushroom sauce, topped with bread crumbs, and deliciously crunchy fried onions! It's the perfect side dish for your Thanksgiving dinner! 

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 380cal

Author Ashley Fehr

Ingredients

Bacon Alfredo Sauce

• 4 slices thick cut bacon
• 1 onion (finely chopped)
• 1 cup crimini mushrooms (sliced) optional
• 2 cloves garlic
• 1 teaspoon dried parsley
• ½ teaspoon salt
• ¼ teaspoon fresh cracked pepper
• ¼ teaspoon paprika
• ¼ teaspoon dried thyme
• 2 tablespoons all purpose flour
• 1½ cups heavy whipping cream
• 1½ cups whole milk
• ¼ cup Parmesan cheese

Green Bean Casserole

• 1½ lbs fresh green beans (trimmed and cut into 2" pieces)
• 1 cup fried onions
• ¼ cup Panko bread crumbs
• 2 tablespoons Parmesan cheese
• 1 tablespoon oil or melted butter

US Customary – Metric

Instructions

Bacon Alfredo Sauce

• In a large skillet over medium-high heat, cook the bacon, onion, and mushrooms until the bacon is crispy and the onions and mushrooms are browned, about 5 minutes.
• Stir the garlic, parsley, salt, pepper, paprika, and thyme into the mushroom mixture, and cook for 1 minute.
• Add flour and cook and stir until no white remains.
• Whisk in the cream and milk. Cook and stir over medium heat until thickened.
• Stir in Parmesan, taste and adjust seasonings, and set aside.

Green Bean Casserole

• Bring a large pot of salted water to a boil. Add the green beans and cook for 3 minutes (you don’t want them too soft since they will continue to cook in the oven).
• Drain and rinse under cold water to cool.
• Lightly grease a 9×13″ or similar-sized casserole dish or baking dish and preheat the oven to 400 degrees F.
• Add the green beans to the dish in an even layer, and pour the sauce over top. Cover with aluminum foil and bake for 15-20 minutes until bubbly.
• Stir together the fried onions, panko, Parmesan, and oil and sprinkle over the top of the casserole.
• Return to the oven and bake for 10 more minutes until the topping is a light golden brown.
• Serve hot.

Video

Notes

Make Ahead

This casserole can easily be prepped ahead for the holidays. Simply prepare the sauce and the green beans, cool, and combine in a baking dish. Cover and refrigerate for up to 2 days before continuing with the recipe (you may need to add 10 minutes to the bake time).

Ingredients and Substitutions:

• Bacon: you can omit the bacon to make this meatless side dish. Simply add a bit of oil to sauté your vegetables.
• Mushrooms: my family is not a fan of mushrooms, so I often make this without them, and it’s still delicious!
• Cream and milk: I do not recommend using lighter cream or low-fat milk as it can curdle with the long bake time. If you prefer, you could substitute the milk for chicken broth for a lighter, less rich sauce.
• Fried onions: feel free to make your own if you prefer! I use French’s because, hey, they’re delicious (and easy!).

Storage

• Store: Store leftover greens bean casserole once it has completely cooled, in an airtight container, or covered in plastic wrap, in the refrigerator for 2-3 days. Reheat in the microwave or covered with foil in the oven.
• Freeze: I’d recommend freezing the casserole without the crispy topping, as it will likely soften as it defrosts. Prepare the sauce and green beans in a freezer-safe dish cover, and freeze for up to 3 months. Allow it to defrost thoroughly before part baking, adding the topping, and baking again.

Nutrition

Calories: 380cal | Carbohydrates: 17g | Protein: 9g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 71mg | Sodium: 443mg | Potassium: 402mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1391IU | Vitamin C: 12mg | Calcium: 181mg | Iron: 1mg

The post Green Bean Casserole appeared first on The Recipe Rebel.

These Scalloped Potatoes are the ultimate side dish! Tender, thinly sliced potatoes are baked in a rich cream sauce and topped with melty mozzarella and parmesan!

If you weren’t already aware from my Cheesy Scalloped Potatoes and Ham, my Garlic Parmesan Scalloped Potatoes and Carrots Recipe, my Crockpot Scalloped Potatoes, and my Nacho Cheese Scalloped Potatoes, and the multiple other scalloped potato recipes I have on the blog…I’m a big fan of Scalloped Potatoes.

This Scalloped Potatoes Recipe takes a side dish that I’ve had a lot of fun with and brings it back to the basics.

Thinly sliced potatoes are layered in a casserole dish, doused in a rich and creamy sauce, topped with mozzarella and parmesan, then baked until tender and golden.

This side dish takes just 15 minutes to prep and is a total hit with everyone!

Serve it with a classic Perfect Roast Chicken, Honey Baked Ham, or Slow Cooker Pork Tenderloin and this Green Bean Casserole for the perfect comfort food dinner.

Ingredients Needed:

• Yellow Potatoes: be sure to peel the potatoes first, then slice them into very thin slices. You can thinly slice potatoes very carefully with a sharp knife, using a mandolin, or with a food processor.
• Butter: I use unsalted butter to create a base for the cream sauce.
• Minced Garlic: use freshly minced garlic for the best flavor.
• Seasonings: a simple blend of salt, dried parsley, dried thyme, and black pepper is all these Scalloped Potatoes need to have so much delicious flavor.
• All-Purpose Flour: whisked into the butter to create a roux which binds the sauce and thickens it.
• Heavy cream: half and half or whole milk will work as well, it just won’t be quite as rich and I have found that there’s more of a chance it will break as it cooks.
• Chicken Broth: I use low sodium chicken broth. If you use regular chicken broth, you will likely need to reduce the amount of salt you add yourself.
• Parmesan and Mozzarella: for the best results, shred your own cheese! Pre-shredded cheeses contain an anti-caking agent that can result in a gritty texture.

How to Make Scalloped Potatoes

This recipe makes the perfect side dish and comes together with just 15 minutes of prep!

1. Make the cream sauce: In a saucepan, melt butter. Add in garlic and seasonings, cook for 1 minute.
2. Make the roux: stir in the flour until no white remains.
3. Add the liquid and cook until the sauce has thickened.
4. Assemble the casserole: Pour the sauce over the potatoes, cover with foil, and bake until the potatoes are tender. Uncover, sprinkle with mozzarella and parmesan, and bake until the cheese is lightly browned. Let stand for 10 minutes, then serve and enjoy!

Scalloped Potatoes FAQs

Tips and Notes for Scalloped Potatoes

• Slice the potatoes evenly. The last thing we want is one bite with a perfectly soft potato and one bite with a crunchy potato. Make sure you slice the potatoes the same thickness so they cook at the same rate.
• Cover while baking. Leave the foil on the baking dish for the first 50-60 minutes of baking time or until the potatoes are soft. Leaving the potatoes uncovered the whole time can cause the cheese sauce to burn.
• Cool slightly before serving. Let the potatoes stand for 10 minutes after they bake to give the cream sauce time to thicken up a bit.
• I found that adding cheese to the sauce made it a little greasier (depending on the fat content of the cheese). For that reason, I have edited the recipe to add cheese only on top.

Variations

• Add meat. These Scalloped Potatoes are great as a vegetarian side dish, but they’re also delicious with salty diced ham or pieces of cooked and chopped bacon.
• Use other cheeses. I love the combination of mozzarella and parmesan in this recipe, but really any cheese will work. Try gouda, gruyere, brie, goat, feta, Monterey jack, Colby jack, you name it.
• Spice it up. Feel free to keep the cream sauce mild or spice it up with a sprinkle of cayenne pepper or red pepper flakes.

Serving Suggestions

Scalloped Potatoes make a great addition to a party or potluck, but can also be served as an at-home side dish next to Air Fryer Salmon, Grilled Chicken, Air Fryer Meatloaf, or Grilled Pork Tenderloin.

More Cheesy Potato Favorites

Side Dishes

Crockpot Cheesy Potatoes + VIDEO

Fall/Winter

Cheesy Make Ahead Mashed Potatoes

Side Dishes

Broccoli Cheddar Twice Baked Potatoes

Side Dishes

Easy Skillet Scalloped Potatoes au Gratin

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Scalloped Potatoes

These Scalloped Potatoes are the ultimate side dish! Tender, thinly sliced potatoes are baked in a rich cream sauce and topped with melty mozzarella and parmesan!

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 8 servings

Calories 353cal

Author Ashley Fehr

Ingredients

• 8 medium yellow potatoes (about 1200 grams or 2 1/2-3lb, peeled and very thinly sliced)
• ¼ cup unsalted butter (60 grams)
• 1 tablespoon minced garlic (3-4 cloves)
• 2 teaspoons salt*
• 1 teaspoon dried parsley
• ½ teaspooon dried thyme
• ½ teaspoon black pepper
• ¼ cup all purpose flour (63 grams)
• 2 cups heavy cream** (or half and half or whole milk)
• 1½ cups low sodium chicken broth
• 1½ cups shredded mozzarella cheese (about 112 grams)
• 2 tablespoons shredded Parmesan

US Customary – Metric

Instructions

• Layer potatoes in a lightly greased 9×13″ baking dish and preheat oven to 350 degrees F.
• In a medium saucepan, melt the butter over medium heat. Add garlic, salt, parsley, thyme and pepper — cook and stir 1 minute.
• Whisk in flour until smooth, then gradually whisk in the cream and broth.
• Cook and stir over medium heat until thickened, about 5-6 minutes.
• Pour sauce over potatoes. Cover with foil and bake for 50-60 minutes, until potatoes are tender.
• Uncover, sprinkle with mozzarella and Parmesan, and bake 10 minutes or until thickened, bubbly, and cheese is lightly browned.
• Let stand 10 minutes before serving.

Video

Notes

*Reduce salt if using salted broth

**I have found heavy cream does better in the oven and there’s less chance of the sauce breaking during the cooking process if heavy whipping cream is used. You may also use lighter cream or whole milk.

Tips:

• Slice the potatoes evenly. The last thing we want is one bite with a perfectly soft potato and one bite with a crunchy potato. Make sure you slice the potatoes the same thickness so they cook at the same rate.
• Cover while baking. Leave the foil on the baking dish for the first 50-60 minutes of baking time or until the potatoes are soft. Leaving the potatoes uncovered the whole time can cause the cheese sauce to burn.
• Cool slightly before serving. Let the potatoes stand for 10 minutes after they bake to give the cream sauce time to thicken up a bit.
• I found that adding cheese to the sauce made it a little greasier (depending on the fat content of the cheese). For that reason, I have edited the recipe to add cheese only on top.

 

Storage:

Leftover Scalloped Potatoes will last in an airtight container or covered in the fridge for 3 days. To serve again, bake covered in the oven at 350ºF until heated through. I don’t recommend freezing these potatoes because the texture of the cream sauce will be watery when thawed.

Nutrition

Serving: 218grams | Calories: 353cal | Carbohydrates: 37g | Protein: 12g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 782mg | Potassium: 866mg | Fiber: 4g | Sugar: 2g | Vitamin A: 552IU | Vitamin C: 35mg | Calcium: 213mg | Iron: 2mg

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