When the weather warms up, I get so excited because it means I can break out some of my favorite recipes! There are tons of gatherings for things like graduation, weddings, summer BBQs, and more! These oven-baked beans are one of my favorites to bring along when I need to feed a crowd. They are way better than the canned stuff from the grocery store. The combination of savory and sweet flavors makes this the best baked beans recipe! Don’t worry – they are SO easy to make and will be requested again and again!

Now all you need to prepare for your summer barbecue is some  Pulled Pork, or burgers and hot dogs,  Creamy Coleslaw or Potato Salad, and some Macaroni and Cheese. And to finish it all off, don’t forget some ice-cold tea and watermelon for dessert!

Ingredients for Easy Baked Beans

Here’s what you need to make delicious baked beans:

• Medium onion, minced
• Great Northern beans, rinsed and drained
• Molasses
• BBQ Sauce
• Ketchup
• Worcestershire sauce
• Dry mustard powder
• Garlic powder
• Black pepper
• Kosher salt

Make sure to review the recipe card at the bottom of this post for the proper amount of each ingredient.

How to make Homemade BBQ Baked Beans

While these beans do take a bit of time in the oven to create that rich, thick sauce, the hands-on time is minimal. Here’s how to make it:

1. First, I preheat my oven to 350°F. While it heats, I prepare an 8 X 8-inch casserole dish by spraying it with nonstick cooking spray.
2. Next, I combine the drained beans, minced onion, barbecue sauce, brown sugar, ketchup, molasses, Worcestershire sauce, mustard powder, garlic powder, black pepper, and salt in a large bowl. I give it a good stir to mix well.
3. I transfer everything to the prepared baking dish and cover it with an oven-safe lid or aluminum foil. I bake the beans for 50 minutes, then uncover them and bake for an additional 10 minutes.
4. Finally, I let the beans sit for an additional 5 minutes before serving to give the sauce time to thicken and cool.

Recipe Additions and Substitutions

Here are some ideas for customizing this simple recipe:

• Salt pork – fry this up in a skillet before adding it to your baking dish.
• Bacon – take a few slices of smoky bacon, fry them, then crumble them into your baking dish with the other ingredients.
• Sliced sausage- consider this a more mature version of franks ‘n’ beans!
• Green bell pepper- throw these in with your onions for a sweet, spicy crunch.
• Spicy brown mustard (in place of dry mustard)- add a little heat with spicy mustard instead of traditional yellow ground mustard.
• A teaspoon of apple cider vinegar- this adds just a bit of tanginess to your dish.
• A tablespoon of maple syrup- if you like your beans sweet, add this, or swap the syrup for the brown sugar in the recipe.

FAQs

How should I serve Baked Beans?

• Eat them just as they are as a side dish to any main.
• Spread them over tortilla chips and add your favorite nacho toppings.
• Serve them on top of hot dogs or baked potatoes.
• Add a side of sweet cornbread!
• Here in New England, we like to pour some white vinegar and ketchup over the top of them, too!

Can I use different beans in this recipe?

Yes, you can use a different variety of bean if you like. Great Northern Beans are simple white beans. I have also used navy beans, cannellini beans (white kidney beans), or even butter beans. The key difference is the texture, but the flavor is very similar, and unless you have a really particular palate, you probably won’t notice the difference!

How do I store Baked Beans?

I store leftover beans in the refrigerator in an airtight container for 3-5 days. I always make sure to include some of the liquid sauce to keep them from drying out.

Can I freeze Baked Beans?

Yes, you can freeze this side dish! I make sure the beans cool completely before transferring them to an airtight container or freezer bag. Then I remove as much air as possible and store it for up to 3 months for the best flavor.

To thaw, I place the beans in the refrigerator overnight. I reheat them the next day in a large pot on the stove top over medium heat until warmed through.

Can I make these in a slow cooker?

Yes! Cook the diced onion with a splash of oil in a skillet over medium heat until translucent, then transfer it to the crock pot. Add the rest of the ingredients, then cover and cook on low heat for about 6 hours. 

After cooking, add additional salt and pepper to taste. Serve and enjoy!

Can you make Baked Beans in an Instant Pot?

Yes, you can use a pressure cooker! Put all the ingredients in the pot, close the lid, and cook for about 8 minutes. Let the pressure release naturally for 10-15 minutes, then quick release before the rest.

More Great Side Dishes

If you’ve been assigned to bring a side, try making one of these crowd-pleasing dishes:

• Mexican Corn Salad– this fun side dish is like street corn in a bowl! The lime dressing adds a tangy punch that I think you’ll love!
• Asian Slaw– If you need a change from the classic coleslaw dish, this Asian slaw is just the thing! It’s made with sesame oil, rice vinegar, and Greek yogurt, plus ramen noodles for that crunch factor. So good!
• Crunchy Pea Salad– Who wouldn’t want some peas, crunchy radishes, and cucumbers tossed in a sweet and tangy vinaigrette?
•  Fried Green Tomatoes– these are a Southern classic! If you’ve never had them, you have to try them! Toss green tomatoes in a cornmeal batter, then fry them up. Delicious!

 How did this BBQ Baked Beans Recipe turn out for you? Let me know in the comments or leave a recipe review!

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Baked Beans

Easy BBQ Baked Beans in a sweet and savory sauce, slow-cooked to perfection are a classic side dish for summer cookouts. They're a tasty addition for dinner, too!

Course Side Dish

Cuisine American

Keyword Baked Beans

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Resting Time 5 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 4 servings

Calories 526kcal

Ingredients

• 31 ounces Great Northern Beans (2) 15.5 oz.cans, rinsed and drained
• 1 cup onion finely minced
• 1/4 cup molasses
• 3/4 cup barbecue sauce
• 1/3 cup light brown sugar
• 1/3 cup ketchup
• 1 tablespoon Worcestershire sauce
• 1 tablespoon mustard powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper *Note

Instructions

• Preheat oven 350 degrees.
• Combine all ingredients in a large bowl. Stir well.
• Transfer to a large baking dish prepared with cooking spray.
• Place in oven covered and bake for 50 minutes. Uncover and bake for 10 minutes.
• Let dish sit 5 minutes before serving.

Notes

* You can reduce the amount of pepper. Personally, I prefer to go with a half teaspoon for my taste, but my husband LOVES the full teaspoon. 

Nutrition

Serving: 1serving | Calories: 526kcal | Carbohydrates: 113g | Protein: 18g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 1394mg | Potassium: 1405mg | Fiber: 12g | Sugar: 58g | Vitamin A: 230IU | Vitamin C: 8mg | Calcium: 217mg | Iron: 6mg

This post was originally published on 8/20/15. It has been updated in format and with pictures on 5/21/26.

The post BBQ Baked Beans appeared first on Easy Recipes From Home.

Ever since I cooked some in my tagine, I have become obsessed with sweet potatoes, which is funny since I was never a fan of them growing up. Add to that onions, spinach, and the list of 80 other things I swore I would never like and now love.

I do love me some homemade French fries (​with regular potatoes), so I thought,  why not make them thicker than I normally do and make a healthy baked version of sweet potato fries? This recipe is the result!

Ingredients for Baked Sweet Potato Wedges

You only need a handful of simple ingredients to make this side dish, which is one reason I love it so much. Here’s what you need:

• Sweet potatoes (peeled and cut into thick wedges)
• Olive oil (you can use any oil with a high smoke point, such as avocado oil)
• Dark brown sugar
• Cinnamon
• Smoked paprika
• Garlic powder
• Salt

Make sure to check out the recipe card at the end of the post for a detailed ingredient list!

How to Make Sweet Potato Wedges in the Oven

These potatoes couldn’t be easier to make!

1. Prepare: Wash your sweet potatoes, then peel them and chop them into thick wedges. Then, preheat oven to 425 degrees F. Line a large baking sheet with aluminum foil and spray it with nonstick cooking spray. You could also use parchment paper.
2. Make the Spice Mix: In a small bowl, mix together the brown sugar, cinnamon, paprika, garlic powder, and salt.
3. Toss Potato Wedges: First, pour the olive oil into a large bowl. Add your potato wedges and toss to completely coat. Then sprinkle the spice mix all over the potatoes, and toss again until evenly coated.
4. Bake: Evenly spread out the wedges in a single layer on the prepared baking sheet and put them in the oven for 25-30 minutes. Use tongs or a spatula to turn the wedges over after about 15 minutes for even cooking.

Let them cool slightly, then enjoy as is or with your favorite dipping sauce!

FAQs

How do I make crispy Sweet Potato Wedges?

If you like your potatoes on the crispy side, then make sure they are evenly coated in enough oil, and then spread them out on the baking sheet with space between them. This helps the air to circulate, which gives you nice crispy wedges!

You can also turn on the broiler after the 30-minute bake time. Broil on high heat for 3-5 minutes, but keep an eye on them as they can burn easily!

How do I store leftovers?

Store leftover sweet potato wedges in an airtight container or Ziploc bag and keep them in the fridge for 3-5 days. Reheat them in the air fryer, microwave, or oven until hot.

Can I freeze Sweet Potato Wedges?

Yes, you can store the cooled potatoes in a freezer bag for up to 3 months. However, they may be a bit mushy when reheating. To reheat, cook in the air fryer or oven as directed in the recipe!

Can I make Sweet Potato Wedges in the Air Fryer?

Yes! Try baking them at 375 degrees F in the air fryer basket for 10 minutes. Flip them over, then bake for another 5-8 minutes. They will be fork-tender and slightly crispy on the edges when they are ready.

What sauces go well with these potato wedges?

Oven roasted sweet potato wedges taste great with your usual dips, like ketchup or ranch. But you could also try my Honey Bourbon Barbecue Sauce or this delicious Gorgonzola Herb Dipping Sauce for something different!

More Ways to Eat Sweet Potatoes

If you love sweet potatoes, then you need to try these recipes soon!

• Spinach Salad with Sweet Potatoes
• Sweet Potato and Turkey Shepherd’s Pie
• Mexican Sloppy Joe Sweet Potatoes
• Sweet Potato Biscuits
• Pecan Crusted Snapper with Sweet Potato Puree

Which one sounds best to you? Let me know if you try these recipes in the comments below!

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Oven Baked Sweet Potato Wedges

Oven-baked Sweet Potato Wedges are an easy side with a spice rub made with of garlic, smoked paprika, cinnamon, and just a hint of sweetness from brown sugar.

Course Side Dish

Cuisine American

Keyword Sweet Potato Wedges

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 275kcal

Ingredients

• 3-4 sweet potatoes about 1 1/2 lbs. peeled and cut into thick wedges
• 3 tablespoons olive oil
• 3 tablespoons dark brown sugar
• 1/4 teaspoon cinnamon
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt

Instructions

• Preheat oven to 425 degrees. Prepare a baking sheet by lining it aluminum foil and spraying it with cooking spray.
• Pour the olive oil into a large bowl. Add the potato wedges and toss to completely coat.
• In a small bowl, mix together the brown sugar, cinnamon, paprika, garlic powder, and salt. Add to the large bowl and mix together well.
• Bake for a total of 25 – 30 minutes, turning them over after they've been in the oven for at least 15 minutes.

Nutrition

Calories: 275kcal | Carbohydrates: 43g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 387mg | Potassium: 594mg | Fiber: 5g | Sugar: 16g | Vitamin A: 24170IU | Vitamin C: 4mg | Calcium: 61mg | Iron: 1mg

This post was originally published March 28, 2014. It has been updated in format and with pictures July 31, 2025.

The post Oven Baked Sweet Potato Wedges appeared first on Easy Recipes From Home.

Cheese makes everything taste better, even broccoli! So, of course, I have cheese in my Broccoli Soup and a good recipe for Broccoli Salad. And that does not change for this best Broccoli Gratin.

What is a gratin?

I did a little research on the difference between casserole and gratin, also known as “au gratin,” as in Potatoes Au Gratin. I was surprised to find that the definition of a “gratin” is pretty fluid and, thus, hard to define. 

Generally, a gratin is usually baked in a shallow dish (sometimes called an “au gratin dish”), has a crust on top made from either cheese or bread crumbs, and is usually a side dish. A casserole, on the other hand, is generally a baked dish that stands alone as a meal. 

Ingredients for Broccoli Au Gratin

This broccoli recipe combines tender broccoli florets with a handful of simple ingredients to make a flavorful, cheesy sauce. Here’s what you’ll need:

• 5 cups of fresh broccoli, cut or torn into small florets (or bite-sized pieces)
• 3 tablespoons of olive oil​
• Salt and freshly ground black pepper
• 6 slices of bacon, cooked and chopped into pieces
• 1 1/3 cups shredded Parmesan cheese (divided)
• 1 cup of heavy cream
• 2 teaspoons dried thyme

How to make Broccoli Gratin

This au gratin recipe is ready to serve with dinner in about 45 minutes!

1. Preheat the oven to 400 degrees F. While it heats, cook and chop your bacon.
2. Place broccoli florets on a baking sheet. Drizzle olive oil over them and sprinkle salt and pepper to taste. Toss to coat.
3. Bake for 15 minutes, stirring occasionally, so smaller pieces don’t burn. When it’s done, remove the sheet pan from the oven and let the broccoli cool slightly.
4. In a large bowl, combine the broccoli with 1 cup of Parmesan cheese, heavy cream, thyme, and bacon pieces. Stir to coat.
5. Place the broccoli mixture into a baking dish prepared with nonstick cooking spray. Sprinkle the remaining cheese on top of the broccoli. Bake for 15 minutes or until the gratin is bubbly and golden brown on top. 
6. Remove the dish from the oven and let stand for several minutes before serving.

You’ll love this cheesy broccoli casserole!

Recipe Variations

• Squeeze fresh lemon juice over the broccoli before roasting for a light citrusy flavor.
• Add crunchy breadcrumbs mixed with melted butter to the top of the broccoli for added texture
• Mix in 1 teaspoon of garlic powder to the cheesy white sauce for a roasted garlic flavor.
• Use cheddar cheese instead of Parmesan cheese on top of the gratin.

FAQs

Can I use frozen broccoli in this broccoli dish?

Yes, frozen broccoli will work just fine. Be sure to let it thaw before using it in the recipe so you don’t have too much added moisture.

How do I store leftover Broccoli Gratin?

This dish will keep well in the refrigerator for 3-4 days. Cover the dish tightly with aluminum foil and store the covered dish in the fridge. Or transfer the contents to an airtight container.

Can I make this easy broccoli baked dish ahead of time?

Yes, you can bake this and freeze it to eat later. 

Follow the recipe as directed, then let it cool completely. Cover tightly with a layer of plastic wrap and another layer of aluminum foil, then store in the freezer. It will keep for up to a month.

To thaw, place the casserole dish in the refrigerator overnight. Heat it in a 350-degree oven for 20 minutes or until warm through.

What should I serve with Broccoli Gratin?

Broccoli Gratin is a great broccoli side dish that goes with just about any main dish. Here are some of my favorites:

• Honey Mustard Pretzel Chicken– the tangy sweetness with the crunchy pretzels makes this chicken dish spectacular!
• BBQ Chicken Burgers– pop these on the grill for a healthier burger!
• Cinnamon Balsamic Pork Tenderloin– this juicy pork dish is so flavorful you’ll want to make it often!
• Black Bean Burgers– a great recipe for a vegetarian burger option!
• Sweet Ginger and Soy Salmon– one of my favorite ways to enjoy salmon!

More Veggie Side Dishes

Up that vegetable intake with these delicious side dishes!

This easy side dish of Honey Mustard Brussels Sprouts might just convert the Brussels sprouts haters into lovers. Roasted in olive oil and then tossed with an easy tangy sauce, these Brussels sprouts will make a regular appearance on your dinner menu.

Mashed Butternut Squash brings your dinner to a whole new level when it’s combined with goat cheese and browned butter! This delicious recipe is perfect for a holiday meal or Sunday dinner!

This Mexican Corn Salad is tossed in a citrusy cumin lime vinaigrette! It’s the perfect light and refreshing side.

Root Vegetable Gratin is a flexible dish using your favorite root veggies in a creamy sauce with gruyere and Parmesan cheese. Think beets, parsnips, carrots, etc. Whatever you use, you’ll love how it tastes!

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Broccoli Gratin

Broccoli Gratin is an easy side dish featuring roasted broccoli in a creamy cheese sauce topped with crispy chopped bacon for a tasty way to enjoy your veggies!

Course Side Dish

Cuisine American

Keyword Broccoli Gratin

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 532kcal

Ingredients

• 5 cups broccoli florets
• 3 tablespoons olive oil
• salt and fresh ground pepper to taste
• 6 slices cooked crisp bacon crumbled
• 1 1/3 cups shredded Parmesan cheese divided
• 1 cup heavy cream
• 2 teaspoons dried thyme

Instructions

• Preheat oven to 400 degrees.
• Place broccoli on sheet. Drizzle with olive oil, salt and pepper. Toss to coat.
• Bake for 15 minutes, stirring occasionally so smaller pieces don’t burn.
• Remove from oven.
• In large bowl combine the broccoli with the remaining 4 ingredients, only using 1 cup Parmesan cheese.
• In an 8×8 baking dish prepared with cooking spray, add the broccoli mixture.
• Bake for 15 minutes, or until bubbly and top is golden.
• Remove from oven and let stand for several minutes before serving.

Nutrition

Serving: 1serving | Calories: 532kcal | Carbohydrates: 14g | Protein: 19g | Fat: 46g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 839mg | Potassium: 541mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1895IU | Vitamin C: 102mg | Calcium: 398mg | Iron: 2mg

This post was originally published March 15, 2018. It has been updated in format and with photos on March 26, 2025.

The post Broccoli Gratin appeared first on Easy Recipes From Home.

Is your slow cooker a fixture in your home? If not, it should be! I used to dread crockpot meals because many of them were so bland. I learned that the key to a great slow cooker meal is flavor, and this delicious recipe is packed full of great flavor from ground paprika, Dijon mustard, and Worcestershire sauce. Topped with a mix of cheese, these potatoes will satisfy the whole family!

What are Scalloped Potatoes?

Scalloped potatoes are sliced potatoes cooked in a creamy sauce. The name comes from cutting the potatoes into thinly-sliced circles or scallops!

A traditional scalloped potato recipe doesn’t have cheese (that would be Au Gratin Potatoes), but we’re adding it anyway because cheese and potatoes are a match made in heaven!

What do I need to make these Cheesy Potatoes?

You can make these scalloped potatoes with just a few simple ingredients:

• 1 cup of sour cream
• 1 can of condensed cream of potato soup
• 1 tablespoon of Worcestershire Sauce
• 2 teaspoons of Dijon mustard
• 2 pounds small red potatoes
• ½ cup of cheddar cheese
• 1 cup of Swiss cheese
• 1 teaspoon of paprika   
• Salt and pepper 
• Chives for garnish

Do I need any special equipment to make this recipe?

It helps to use a mandolin for thinly sliced potatoes. However, you can use a sharp knife to cut very thin slices as well. And, of course, you need a good slow cooker!

Can I use other potatoes in this recipe?

Because this recipe is made in the slow cooker, red potatoes work really well as they hold their shape and don’t get too mushy. You can also use more starchy potatoes like Yukon Gold potatoes or Russet potatoes, but they may get too soft and tender.

How to make Slow Cooker Scalloped Potatoes

It only takes about 20 minutes to prep these potatoes for cooking!

First, use a mandolin or sharp knife to cut potatoes into very thin slices. Then, in a large mixing bowl, add sour cream, cream of potato soup, Worcestershire sauce, Dijon mustard, half of the paprika, salt, and pepper. Mix these ingredients well, then add in the potato slices and stir until they are well-coated with the creamy mixture.

Spray your Crockpot with cooking spray. This will help keep the cheese from sticking to the edges as it cooks. Spoon ½ of the potato mixture into the bottom of the slow cooker.

Add half of each kind of cheese, then repeat the layers with the remaining potatoes and cheese.

Cover the slow cooker with the lid and set it to cook on low for 3 – 4 hours. The potatoes will be done when fork-tender and the cheese melts throughout. Top the potatoes with the remaining paprika and chives.

For a pretty presentation, transfer the crock pot scalloped potatoes to a casserole dish or large bowl before adding the toppings.

Recipe Tips

• I’ve found it makes a difference what kind of sour cream you use in this recipe. I prefer Daisy’s or Breakstone. Other brands are often too soupy, and the potatoes also turn out that way.
• On that note, use full-fat products. They hold up the best in a slow cooker, and scalloped potatoes are an indulgent dish! Fat-free or reduced-fat products are not the best choice for this recipe.
• These potatoes will cook best on low heat, but you can always use high heat if you are in a time pinch.

What goes well with Slow Cooker Scalloped Potatoes?

I love serving these delicious potatoes as part of a holiday dinner or other special occasions with my Glazed Ham recipe. They’re also fantastic with this Cinnamon Balsamic Pork Tenderloin or this Honey Mustard Pretzel Chicken.

Really, you can serve this perfect side dish with just about anything!

How to store leftover Scalloped Potatoes

You can store these in the refrigerator or freeze them to use in another meal! Let your leftovers cool completely to room temperature. Store them in an airtight container and refrigerate for up to 3 days.

If you want to freeze your potatoes, cover them with a layer of plastic wrap or aluminum foil and freeze them for up to 3 months.

To reheat your potatoes, cover them with aluminum foil and heat them in the oven at 350 degrees for about 30 minutes. Stir and serve!

Are you looking for more Slow Cooker Recipes?

Put that Crockpot to good use with one of these tasty recipes:

• Crock Pot Honey Sesame Chicken
• Slow Cooker Beer Chicken Tacos with Peach Salsa
• Slow Cooker Lasagna
• Slow Cooker Pulled Pork BBQ Sandwiches
• Crockpot Queso

More Side Dish Recipes

I have plenty of side dish recipes on the blog, but since we’re talking potatoes today, here are some of my favorite potato side dishes:

• Parmesan Smashed Potatoes
• Oven Baked Sweet Potato Wedges
• Twice Baked Potato Casserole
• Gruyere Scalloped Sweet Potatoes

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Slow Cooker Scalloped Potatoes

Cheesy Slow Cooker Scalloped Potatoes are a side for any main dish! With just 20 minutes of prep, Crockpot potatoes are an easy side dish for any occasion.

Course Side Dish

Cuisine American

Keyword Slow Cooker Scalloped Potatoes

Prep Time 20 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 20 minutes minutes

Servings 4 people

Calories 487kcal

Ingredients

• 1 cup sour cream
• 10.5 ounces condensed cream of potato soup
• 1 tablespoon Worcestershire sauce
• 2 teaspoon dijon mustard
• 2 pounds small red potatoes NOT Baby Dutch Red Potatoes
• 1/2 cup cheddar cheese shredded
• 1 cup swiss cheese shredded
• 1 teaspoon paprika
• 3/4 teaspoon kosher salt
• 1/2 teaspoon pepper
• chives for garnish

Instructions

• Using a mandolin, thinly slice the potatoes.
• In large mixing bowl, add sour cream, can of potato soup, Worcestershire sauce, Dijon mustard, half of the paprika, salt, and pepper. Mix together and add in potatoes until they are well coated.
• Spray crock pot with cooking spray (this helps so the cheese won't burn on the edges when added). Spoon 1/2 potato mixture into crock pot, then top with half of each cheese. Repeat next layer with remaining potatoes and cheeses.
• Cook on low for 3-4 hours.
• Top with remaining paprika and chives before serving.

Notes

I have found that it is important in the kind of sour cream you use. If you prefer a brand that is generally a little more runny/easier to pour I have found this makes the potatoes too soup like. I generally use the brand Daisy or Breakstone’s.

Nutrition

Serving: 1serving | Calories: 487kcal | Carbohydrates: 48g | Protein: 18g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 77mg | Sodium: 1170mg | Potassium: 1268mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1043IU | Vitamin C: 21mg | Calcium: 441mg | Iron: 2mg

This post was originally published March 27, 2013. It has been updated in format and with pictures on November 21, 2024.

The post Slow Cooker Scalloped Potatoes appeared first on Easy Recipes From Home.

What is the side dish you always look forward to eating for Thanksgiving dinner?
My husband loves a good cornbread dressing. I absolutely can’t wait for Twice-Baked Potato Casserole. If yours is Green Bean Casserole, then you have to try making it this way! I promise, even though it requires a few more steps than using canned ingredients, it is still an easy recipe to put together, and the end product is worth the extra work!

Why Green Bean Casserole is a Classic Holiday Dish

Green bean casserole is a perfect dish for holiday entertaining because it is simple, fairly cheap, and can easily be made ahead of time. Thanksgiving especially requires a lot of meal prep, so having a quick casserole to throw together cuts down on time in the kitchen!

Nowadays, we often share our holiday meals with family and friends, and everyone loves to contribute. When you are not responsible for the whole meal yourself, you can spend a little more time preparing something special. That is where this easy green bean casserole recipe comes in handy!

Ingredients for Homemade Green Bean Casserole

You won’t find canned soup in this list of ingredients. While I love the versatility of cream of mushroom soup, making your own mushroom sauce adds just a touch of elegance to this dish. Plus, you can avoid extra salt and preservatives if that’s something that matters to you.

Here’s what you will need to make this delicious addition to your Thanksgiving table:

• 1 pounds of fresh green beans, rinsed, trimmed, and cut in half
• 2 tablespoons butter
• 2 tablespoons olive oil
• 8 ounces sliced white mushrooms
• 1 small yellow onion, minced
• ¼ cup flour
• ½ cup chicken broth
• ⅓ cup sherry
• 1 teaspoon Worcestershire sauce
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• ½ cup heavy cream
• ½ cup whole milk
• 1 cup French’s Fried Onions

Step-by-Step Directions for Making Green Bean Casserole

Whether you are a seasoned chef or new to cooking, anyone can make this recipe! Here’s how to make this classic holiday side dish:

First, preheat the oven to 375 degrees F. Spray an 8 X 8 baking dish with cooking spray and set it aside.

Blanching the green beans

Bring a large pot of salted water to a boil. Add the green beans and cook for 5 minutes. Remove them from the boiling water with a slotted spoon and immediately place them in a large bowl of ice water to stop the cooking process. Drain the green beans and set aside for later.

Assembling the casserole

In a large skillet, melt the butter, then add olive oil and heat over medium heat. Add the fresh mushrooms and onions, then sauté for 5 minutes. Sprinkle flour, salt and pepper over the mixture and stir until flour is not visible.

Slowly add chicken broth to the skillet, stirring as you mix. Continue to stir until the mixture starts to thicken, about one minute.

Lower the heat to medium-low and add sherry, Worcestershire sauce, cream, and milk. Cook for about three minutes, stirring occasionally. Stir in the green beans and coat in the creamy mushroom sauce.

Pour the green bean mixture into the prepared casserole dish. Top with the fried onions and bake for 18-20 minutes. If the topping browns too quickly, you can cover it with aluminum foil the last 7 minutes or so. Remove from the oven and enjoy!

Recipe Variations

• To make this gluten-free, omit the flour and use a cornstarch slurry for thickening.
• Don’t like fried onions? Top this with Panko breadcrumbs instead!

What are the best mushrooms for this dish?

I used white button mushrooms as they are mild, versatile, and easy to find at the grocery store. You can use your favorite mushrooms in this dish, though. Consider cremini, chantarelle, or shiitake mushrooms!

How to store leftover Green Bean Casserole

Let your casserole cool to room temperature, then cover it tightly with foil and refrigerate for up to 3 days. You can also transfer it to an airtight container.

Can you freeze Green Bean Casserole?

I recommend preparing the casserole ingredients and freezing them before baking since the topping can go soggy when thawed.

Prepare the recipe as directed, minus the fried onions, and pour it into a freezer and oven-safe container. Cover with aluminum foil or a freezer-safe lid and place the casserole in the freezer for up to a month.

Let it thaw in the refrigerator overnight before you need to bake it. On the day of, just top the casserole with the fried onions and bake!

Try these Thanksgiving Recipes!

If you’re in charge of some (or all!) of Thanksgiving this year, you’ll need these tasty recipes to complete your holiday table:

Appetizers

• Deviled Eggs– These creamy eggs are always a hit at parties! Set out a tray of deviled eggs for snacking while the cooking happens in the kitchen!
• Holiday Cheese Ball– assemble this nutty cheese ball ahead of time and serve it with your favorite crackers, pretzels, veggies, and baguette slices for snacking.

Side Dishes

• Creamed Corn is another classic holiday side dish full of creamy goodness! 
• Green Bean Almondine– this side dish featuring fresh green beans is fresh and flavorful with plenty of crunch!
• Spinach Salad with Sweet Potatoes– serve this salad when you need something healthy on your holiday table!
• Sweet Potato Biscuits – These sweet and salty biscuits are great alone or with your meal.
• Gruyere Scalloped Sweet Potatoes– cheese and potatoes—what’s not to love?
• Honey Mustard Brussels Sprouts – if you’re not a fan of brussel sprouts, this recipe will convert you!

Desserts

• Apple Pie– this seasonal pie is a classic for good reason! Even novice bakers can make this delicious pie!
• Apple Pear Crisp– try this fall recipe for an alternative to pie. It tastes just as good without all the work!

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Green Bean Casserole

This upscale version of the classic Green Bean Casserole makes a holiday standby better by using fresh green beans, onions and mushrooms in a savory cream sauce.

Course Side Dish

Cuisine American

Keyword Green Bean Casserole

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 376kcal

Ingredients

• 1 pound fresh green beans rinsed, trimmed and cut in half
• 2 tablespoons butter
• 2 tablespoons olive oil
• 8 ounces sliced white mushrooms
• 1 small yellow onion minced
• 1/4 cup flour
• 1/2 cup chicken broth
• 1/3 cup sherry
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 1 cup fried onions I used French's

Instructions

• Preheat oven to 375 degrees, and prepare an 8 X 8-inch baking dish by spraying it with cooking spray.
• Bring a large pot of salted water to a boil.
• Add in the green beans and cook for 5 minutes.
• Remove from the boiling water and immediately put them into ice water to stop the cooking.
• Drain the green beans and set aside.
• In a large skillet melt the butter and add the olive oil over medium heat.
• When the skillet is hot add in the mushrooms and onions. Saute for 5 minutes.
• Sprinkle the flour, and salt and pepper over the mixture and stir until you can no longer see the flour.
• Slowly pour in the chicken broth stirring the entire time until the sauce starts to thicken, about 1 minute.
• Lower the heat to medium-low and add in the sherry, Worcestershire sauce, cream and milk.
• Cook for about 3 minutes, stirring occasionally.
• Stir in the green beans.
• Place the green bean mixture into the prepared baking dish. Top with fried onions.
• Bake for 18-20 minutes. If the topping starts to get too brown cover loosely with foil for the last 7 minutes or so.

Nutrition

Serving: 1serving | Calories: 376kcal | Carbohydrates: 27g | Protein: 7g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 39mg | Sodium: 575mg | Potassium: 571mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1284IU | Vitamin C: 17mg | Calcium: 120mg | Iron: 2mg

This post was originally published December 22, 2016. It has been updated with pictures and in format on November 14, 2024.

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What’s your favorite kind of pie? I want to make Derby Pie and Sugar Cream Pie– add those to all the dishes on my “to cook” list. But lately, I have been craving a savory pie – not your traditional Chicken Pot Pie or Shepherd’s Pie, but one using some summer produce like fresh tomatoes!

Can you believe I had never had this classic Southern dish? Tomato Pies are a staple, like sweet tea and grits. I got the urge to make my own for the first time while reading a Southern cookbook. But of course, I decided to add my own twist with caramelized onions, bacon, and lots of cheese. I think this could take a blue ribbon at a state fair if you get my drift. 

You might want a couch nearby after you have a slice, though – we are talking total food coma – but it’s oh-so worth it!

What is Tomato Pie?

A Southern Tomato Pie is also called Kentucky Tomato Pie or Alabama Tomato Pie. Everyone wants to fight about where it originated from, I guess! No matter what you call it, the pie is basically the same—a flaky crust filled with vine-ripened tomatoes and covered with a white sauce generally made from mayonnaise and grated cheese.

Of course, there are variations; some people use chopped tomatoes or add different ingredients like we’ll do today. Some even add a crumb topping for added texture. Generally, it is sliced and served just like a pie, only as a main dish or side dish instead of dessert.

Ingredients for Tomato, Onion, and Bacon Pie

Hopefully, you have many of these ingredients on hand. Gather together the following things:

• Vine-ripened tomatoes
• Vidalia onions, thinly sliced
• Butter
• Olive Oil
• Bacon, cooked and crumbled
• Shredded Parmesan Cheese, not grated in the bottle
• Shredded Cheddar cheese
• Fresh herbs (I used parsley, basil, and oregano)
• Mayonnaise
• Crushed Ritz Crackers
• Ground black pepper
• 1 prepared pie crust (you can use a homemade pie crust or a store-bought crust)

What are the best tomatoes for Tomato Pie?

The most important thing is to use fresh, flavorful tomatoes. Shop your local farmer’s market or grocery store for summer heirloom tomatoes, Roma tomatoes, or Beefsteak tomatoes. Or use whatever is growing in your garden!

How to Make This Recipe for Tomato Pie

1. Thinly slice your tomatoes and layer them between paper towels on a plate to drain. Preheat oven to 400 degrees. If using store-bought pie dough, allow it to come to room temperature before rolling into the pie plate.
2. Place the pie crust in a pie plate and using a fork, prick holes about an inch apart in the bottom of the crust. Bake for 18-20 minutes until set and golden brown. When it’s done, remove the pie crust from the oven and let it cool slightly.
3. Meanwhile, in a skillet, melt 1 tablespoon of the butter over medium heat. Add the olive oil, followed by the onions. Reduce heat to medium-low and cook for 20 minutes, stirring occasionally.
4. Remove the onions from the skillet and roughly chop.
5. In a large bowl, mix together the onions, bacon, 1/2 cup Parmesan cheese, Cheddar cheese, mayonnaise, basil, 2 tablespoons of parsley, oregano, and pepper.
6. Starting with tomatoes, place half of the tomato slices in a single layer on the baked pie crust, slicing as necessary to not leave any empty spaces.
7. Spread half of the cheese and onion mayo mixture over the tomatoes. Repeat with another layer of tomatoes followed by the rest of the mayonnaise mixture.
8. Melt the remaining two tablespoons of butter in a medium bowl and combine with Ritz crackers, the remaining 1/2 cup of Parmesan cheese, and the remaining tablespoon of parsley. Scatter topping evenly over the top of the pie.
9. Bake for 15 minutes. Let it cool slightly on a wire rack, then serve!

Tips for the Perfect Tomato, Onion, and Bacon Pie

There are a few things you can do to make sure this simple recipe turns out perfectly:

• Slice your juicy tomatoes thinly and let them drain on a few layers of paper towels before using them in the pie. There’s nothing worse than soggy pie dough, and this will help minimize the moisture in the pie filling.
• Bake the pie crust before filling it. Prepare your pie plate with cooking spray, weigh it down with pie weights to keep it from bubbling up, and bake the pie crust for about 20 minutes. This is a great way to keep the bottom of the pie crust from getting soggy.
• Place your filled pie crust on a baking sheet to catch any liquid that might boil over. This helps keep your oven clean!

FAQs

How do I keep my pie crust from shrinking when I bake it?

​It’s so disheartening when you make a beautiful pie shell, only to have it shrink in the oven! Here are some tips to keep that from happening:

• ​Wrap your pastry crust in parchment paper or plastic wrap and chill it for 30 minutes before rolling it out.  (For a store-bought pie shell, you can skip this step)
• Roll the pastry out with gentle, even strokes. Don’t push too hard!
• Make sure the pie crust is large enough for your pan! You should have at least a 1-inch overhang on all sides.
• Anchor the dough to the pan by pressing it firmly into the pan’s surface.
• Chill the shaped crust again before filling and baking to relax the gluten you’ve been working!

How do I store leftover Tomato Pie?

This pie is best served on the same day you make it since the liquid from the ingredients will soak into the crust and you’ll eventually be left with a soggy tomato pie! If you have some leftovers after serving, cover them tightly with aluminum foil or plastic wrap and store them in the refrigerator for up to three days. Or store individual slices in an airtight container.

Can you freeze Tomato Pie?

This pie does not freeze well. Tomatoes get mushy when thawed, and the cheese mixture will break when reheated. Try this Caramelized Onion and Bacon Quiche for a savory pie you can make ahead and freeze! 

What goes well with this Tomato, Onion, and Bacon Pie?

This pie makes a wonderful light lunch with a green salad. Or serve it as a side dish to these BBQ Honey Mustard Chicken Thighs, Honey Mustard Pretzel Chicken or this Parmesan Tilapia.

More delicious pie recipes:

Savory Pies

• Seafood Pot Pie
• Mushroom and Beef Pot Pie
• Chicken Pot Pie
• Sweet Potato and Turkey Shepherd’s Pie

Sweet Pies

• Apple Pie
• Cherry Hand Pies
• Mixed Berry Pie Bars

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Tomato Pie

This Tomato Pie is a tasty twist on a classic Southern Tomato Pie recipe with a buttery pie crust, onions, herbs, bacon, and fresh tomatoes, topped with cheese!

Course Side Dish

Cuisine American

Keyword Tomato Pie

Prep Time 30 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 8 servings

Calories 644kcal

Ingredients

• 4 vine ripened tomatoes
• 1 prepared pie crust
• 1 large Vidalia onion or other sweet onion, thinly sliced
• 3 tablespoons butter divided
• 1 tablespoon olive oil
• 1/2 pound bacon cooked and crumbled
• 1 cup shredded Parmesan cheese divided
• 1 3/4 cup shredded Cheddar cheese
• 1 cup mayonnaise *See Note
• 3 tablespoons chopped fresh parsley divided
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh oregano
• 1/2 teaspoon pepper
• 1 cup crushed Ritz crackers about 20 crackers

Instructions

Tomato Pie

• Thinly slice tomatoes and layer them between paper towels on a plate to drain.
• Preheat oven to 400 degrees. If using store bought pie dough, allow it to come to room temperature before rolling into the pie plate.
• In a skillet melt 1 tablespoon of the butter over medium heat. Add olive oil followed by the onions. Reduce heat to medium low and cook for 20 minutes, stirring occasionally.
• Place the pie crust in a pie plate and using a fork, prick holes about an inch apart in the dough. Bake for 18-20 minutes until set and golden brown. See post for tips to help prevent it from shrinking while baking.
• Remove onions from skillet and roughly chop.
• In a large bowl, mix together the onions, bacon, 1/2 cup Parmesan cheese, Cheddar cheese, mayonnaise, basil, 2 tablespoons of the parsley, oregano, and pepper.
• Remove pie crust from the oven. Starting with tomatoes, layer half of the tomatoes on the baked pie crust, slicing as necessary so as to not leave any empty spaces.
• Spread half of the cheese and onion mixture over the tomatoes. Repeat with another layer of tomatoes followed by the rest of the cheese mixture.

Ritz Cracker Topping

• Melt the remaining two tablespoons of butter in medium bowl and combine with Ritz crackers, remaining 1/2 cup of Parmesan cheese, and remaining tablespoon of parsley. Scatter topping evenly over the pie.
• Bake for 15 minutes.

Notes

• Because the tomatoes and onion mixture have a lot of moisture, it is important to bake the pie crust beforehand to help prevent it from becoming soggy.
• The recipe calls for 1 cup of mayonnaise, but you can use 3/4 – 1 cup depending on your taste. I love mayonnaise, but I prefer to make this with 3/4 cup.

Nutrition

Serving: 1serving | Calories: 644kcal | Carbohydrates: 25g | Protein: 16g | Fat: 54g | Saturated Fat: 16g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 67mg | Sodium: 912mg | Potassium: 363mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1.081IU | Vitamin C: 13mg | Calcium: 349mg | Iron: 2mg

This post was originally published June 23, 2016. It has been updated in format and with pictures on July 25, 2024.

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These first came across my radar back in the 90s when a movie by the same name was popular (Google it if you haven’t seen it- it is fabulous! Mary Stuart Masterson, Kathy Bates, Mary-Louise Parker, and of course Jessica Tandy– what a cast!) 

Being from Rhode Island, I had never heard of GREEN tomatoes, except of course unripe tomatoes on the vine. The movie piqued my interest, and I knew I had to try them.

Well, Southern food is hard to come by if you don’t live in the South! So, if you love these delicious tomatoes and can’t find them on the menu where you live, follow this recipe to make your own at home.

What are Green Tomatoes?

There are actually two types of green tomatoes: red tomatoes that haven’t yet ripened, and varieties that are naturally green when fully ripe.

So how can you tell the difference? Ripe green tomatoes feel soft when pressed, and often have stripes or other color variations. They taste very similar to ripe red tomatoes.

Unripened tomatoes, on the other hand, are much firmer to the touch, have a uniform pale green color, and have a tart, almost acidic flavor compared to ripe tomatoes.

Both can be eaten and taste delicious, but they are different than each other!

Where do I find Green Tomatoes?

Pick some unripe red tomatoes from your own garden, or look for them at your local farmers market in late summer/early fall. I was surprised when I found some at my local grocery store! If yours doesn’t have them, they might have some heirloom green tomatoes you can purchase, but you may have to go to a store with a wider variety of produce.

Ingredients for Fried Green Tomatoes

Here’s what you need to make these crispy tomatoes:

• Green Tomatoes
• Cornmeal
• Paprika
• Buttermilk
• Large egg
• All-purpose flour
• Oil (for frying)

Make sure to review the recipe card below for the amounts you’ll need of each ingredient.

How to make Southern Fried Green Tomatoes

This tasty little appetizer is pretty easy to make! Here’s how to do it:

1. Wash your tomatoes, then use a sharp knife (I like to use this serrated knife) and a cutting board to slice them into 1/2-inch-thick slices.
2. You’ll need three shallow bowls or dishes. Combine cornmeal and paprika into one, buttermilk and egg into another, and flour into another. Heat oil in a frying pan.
3. Dredge the tomato slices in the flour, then shake any excess off. Next, put the tomatoes into the buttermilk egg wash mixture and let them soak for at least a minute. Then coat the tomatoes in the cornmeal mixture. 
4. When the oil is hot, carefully place a few slices into the pan in a single layer, about three or four is good. Don’t overcrowd the pan or the temperature of the oil will drop. After you get a golden crust (about 3-4 min), flip and fry for another 3-4 minutes.
5. Place tomatoes on a paper towel to drain and repeat with the remaining slices.

Serve warm following the serving suggestions below!

Serving Suggestions

• Serve with a homemade or a store-bought remoulade sauce.
• Serve with pimento cheese. This spread adds a rich, cheesy flavor that pairs beautifully with the tanginess of the tomatoes.
• Place one slice of green tomato on a plate, sprinkle it with goat cheese, and top with another fried green tomato. Put in the microwave until the cheese is slightly melted. Drizzle with olive oil and balsamic vinegar.
• Make a  Crab Cake BLT with Fried Green Tomatoes on the side.
• For a more substantial meal, serve your tomatoes alongside a hearty dish like shrimp and grits.
• Or make a Southern Burger with Fried Green Tomatoes, Burger, Remoulade, Bacon, and Pimento Cheese.

Cooking Tip

How can you tell when the oil temperature is hot enough to cook the tomatoes? I like to throw a pinch of flour into the hot oil. If the flour sizzles, the oil is ready!

How to store Leftover Fried Green Tomatoes

Store any leftovers in an airtight container in the fridge for 1-2 days. Reheat in an oiled skillet or in the air fryer.

Love Southern Food? Try these recipes!

These easy recipes are straight from the South, or at least inspired by those famous Southern dishes!

• Baked Beans
• Maple Bacon Gravy
• Black Eyed Peas and Collard Greens Soup
• Pimento Cheese Fritters
• Creamed Corn

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Fried Green Tomatoes

Fried Green Tomatoes are the ultimate comfort food with a tangy twist! These golden brown, crispy, fried green tomatoes are a perfect summer appetizer or side.

Course Side Dish

Cuisine American

Keyword Fried Green Tomatoes

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 297kcal

Ingredients

• 3 green tomatoes
• 1 1/4 cup cornmeal
• 3/4 teaspoon paprika
• ¾ cup buttermilk
• 1 large egg
• ⅓ cup flour

Instructions

• Slice green tomatoes into 1/2 inch slices
• Combine cornmeal and paprika into one bowl, buttermilk and egg into another, and flour into another.
• Dredge tomatoes in flour, dust off. Then put in buttermilk mixture, let soak for a minute.
• Heat oil in frying pan. Then coat tomatoes in cornmeal mixture.
• When oil is hot, carefully place a few slices into the pan. Don’t overcrowd the pan or the temperature of the oil will drop. After you get a golden crust, about 3-4 min and Flip and fry for another 3-4 minutes.
• Remove tomatoes and repeat with remaining slices.

Nutrition

Serving: 1serving | Calories: 297kcal | Carbohydrates: 51g | Protein: 10g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 51mg | Sodium: 79mg | Potassium: 446mg | Fiber: 6g | Sugar: 7g | Vitamin A: 919IU | Vitamin C: 22mg | Calcium: 76mg | Iron: 3mg

This post was originally published June 13, 2012 and has been updated in format and with pictures on July 11, 2024.

The post Fried Green Tomatoes appeared first on Easy Recipes From Home.

Ever need those no-fuss side dishes? Trust me– this is one of them, and it is bursting with flavor! Whenever I am testing the recipe for a new entree and need an easy side dish, this is my go-to choice. I mean, mix ingredients in a dish, bake, check & stir, and devour! It sounds easy enough right? 

This will definitely be part of your side dish rotation. It’s one of my favorite barbecue sides in the summer months, and is perfect for your holiday table menu rotation as well!

What Kind of Corn is Best?

I made this recipe with canned white shoepeg corn because that’s what I love, but you can make this with any kind of fresh corn, preferably sweet corn. I absolutely love sweet corn and can’t get enough of it!

There is a man nearby who buys sweet corn by the bushel in the fall during corn season, then freezes it to use in recipes all year long. I do NOT have that kind of dedication, so when it comes to recipes like this, the canned version wins out!

Creamed Corn Ingredients

You only need a few simple ingredients to make this easy creamed corn recipe:

• Canned white shoepeg corn, drained
• Butter, melted
• Whipping cream
• All-purpose flour
• Salt
• Ground black pepper

That’s it! Check the recipe card below for the exact amounts you’ll need.

How to make Baked Creamed Corn

This is an easy recipe to make, but it does take a little hands-on time while baking. Here is how to make it:

1. Preheat the oven to 325 degrees F. Grease a baking dish or oven-safe large skillet with butter or nonstick cooking spray.
2. Combine corn, melted butter, heavy cream, flour, 1/2 teaspoon salt, and 1/2 teaspoon of pepper in a greased baking dish.
3. Bake for 15 minutes. Remove the dish from the oven, add in another 1/2 teaspoon salt and 1/2 teaspoon pepper, and stir.
4. Place the baking pan back in the oven and repeat Step # 3.
5. Remove from oven and serve.

Note: If you don’t have time to stir every 15 minutes, just add all the salt and pepper in step 2 and bake for 45 min. I have found the consistency of that creamy sauce is best if you stir it every 15 minutes though.

Recipe Variations

• Add a little spice with some cayenne pepper!
• Sprinkle some parmesan cheese on top.
• Some recipes use cream cheese and a little whole milk instead of heavy cream. Give it a try!
• Add a little more flavor with some fresh garlic or garlic powder.
• Add up to a tablespoon of white sugar to make this even sweeter!
• Add some diced green onions for a savory kick.

FAQs

Can I use frozen corn in this recipe?

Yes, you can! You don’t even have to let it thaw first. Just add a few more minutes to the initial baking time to make sure everything bakes up perfectly.

How do I store leftover Creamed Corn?

Cool the creamed corn to room temperature, then transfer it to an airtight container. Store in the refrigerator for 3-4 days. Reheat it on the stove over medium-low heat, stirring often until warmed throughout.

Can you freeze Creamed Corn?

Yes, you can transfer cooled corn to a freezer-safe container and freeze for up to 3 months.

Thaw in the fridge overnight before reheating on the stove.

Can I make this in a slow cooker?

Yes! Combine all the ingredients in the bowl of a slow cooker and stir. Cover and cook on low for 4-6 hours or high for 2-4 hours.

Try one of These Corn Recipes!

Corn is a versatile ingredient you can use in all sorts of dishes! Try one of these next time:

• This Mexican Corn Salad is made with a cumin lime vinaigrette for a light and refreshing flavor!
• Black Bean, Corn, and Feta Dip is an easy appetizer that’s perfect for any party or game-day gathering. This mixture of canned corn, black beans, green onions, and crumbled Feta cheese, mixed with a sweet apple cider vinaigrette makes it a perfect finger food for a hungry crowd.
• This Corn and Cheese Quesadilla with Poblano Cream Sauce makes the perfect appetizer, lunch, or light dinner.
• These Mexican Street Corn and Chorizo Tacos are the perfect handheld treat – making them a great weeknight dinner option or game day finger food!  So go ahead– pour yourself a margarita and have a taco night with some family and friends.

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Creamed Corn

This Creamed Corn recipe is the Southern comfort you've been looking for! Loaded with butter and real cream, it's the perfect side dish for any gathering!

Course Side Dish

Cuisine American

Keyword Creamed Corn

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 306kcal

Ingredients

• 33 ounces white shoe peg corn (3) 11-ounce cans, drained
• 6 tablespoons butter melted
• 1 cup whipping cream
• 2 tablespoons flour
• 1 1/4 teaspoons salt
• 1 1/4 teaspoons pepper

Instructions

• Preheat oven to 325 degrees.
• Combine corn, butter, cream, flour, 1/2 teaspoon salt and 1/2 teaspoon of pepper in a greased baking dish. Bake for 15 minutes.
• Remove from oven to add in another 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir well, and return to the oven.
• Again, remove from the oven to completely combine the remaining 1/4 teaspoon each of salt and pepper. Bake for a final 15 minutes, and serve warm.

Notes

If you don’t have time to stir every 15 minutes, just add all of the salt and pepper in step 2 and bake for 45 min. I have found the consistency is best if you stir every 15 minutes though.

Nutrition

Serving: 1serving | Calories: 306kcal | Carbohydrates: 38g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 46mg | Sodium: 516mg | Potassium: 459mg | Fiber: 4g | Sugar: 14g | Vitamin A: 613IU | Vitamin C: 10mg | Calcium: 49mg | Iron: 1mg

This post was originally published December 12, 2013. It has been updated in format and with pictures on July 4, 2024.

The post Creamed Corn appeared first on Easy Recipes From Home.

You know how there are salads that have so many components that it feels a little heavy? Well, trust me, this great summer salad is not one of those. A little sweetness from the honey, a hint of tanginess from the vinegar, and the crunch from the radishes and cucumbers all make this great side dish a delicious hit!

Regular peas vs. Petite or Baby peas

Regular green peas have a tougher skin, and the interior has a bit of a different texture. Baby peas are sweeter, smaller, and are less starchy. You can use either one in this recipe, though I prefer the baby peas.

Crunchy Pea Salad Ingredients

Here’s what you need to make this delicious pea salad:

• Frozen or Fresh Green Peas: Use a 16-ounce bag of frozen peas to add a little bit of extra crunch. You could also use fresh peas, but I wouldn’t recommend using canned peas as they would be too mushy. 
• Cucumbers: You’ll need two cucumbers, peeled and quartered. Classic cucumbers are a bit crisper than English cucumbers, but you could use either.
• Radishes: The best crunch comes from these little root vegetables. Cut up 2/3 cup of radishes, making sure they are thinly sliced.
• Green Onion: You need 1/3 cup of green onions, sliced thinly. Use these instead of red onions for a milder flavor.
• Rice Vinegar: 4 tablespoons of rice vinegar provides the base of the homemade vinaigrette dressing.
• Olive Oil, Honey, Salt, and Pepper: Mix a tablespoon each of olive oil and honey with a dash of salt and black pepper into the rice vinegar for a great salad dressing.
• Add-ins: Many pea salad recipes include things like sunflower seeds, bacon bits, red pepper, and shredded cheddar cheese. Feel free to customize!

How to make tangy Pea Salad

This great salad comes together in just a few simple steps!

First, make sure your peas are partially thawed. Then peel and slice your cucumbers. Slice the radishes and green onion into small, thin pieces.

Combine peas, cucumbers, radishes, and green onions in a large bowl, then set it aside.

Whisk together the rice vinegar, olive oil, honey, salt, and pepper in a small bowl until the ingredients are thoroughly combined.

Pour this homemade salad dressing over the vegetables and toss gently until all pieces are fully covered. You can place the whole salad in the refrigerator for a couple of hours to let the flavors mature if you’d like, but I like to serve it right away.

How far ahead can you make this salad?

This salad doesn’t take long to make, so I believe it’s best to make it right before serving, if possible. I have made it and refrigerated it overnight, and portions of the peas became discolored after sitting in the vinaigrette. It still tasted ok, but the peas weren’t as bright and appetizing.

How do I store leftover Crunchy Pea Salad?

You can store leftovers of this dish for up to two days. Transfer any leftover pea salad you have to an airtight container and store it in the refrigerator.

Looking for more great salad recipes?

A salad doesn’t always mean a bowl filled with lettuce, croutons, and salad dressing! Here are some non-traditional “salads” you might enjoy:

• This Mexican Corn Salad combines fresh corn and a cumin lime vinaigrette tossed in Parmesan cheese. It’s so fresh and savory, perfect for lunch or as a side dish.
• My classic Egg Salad recipe keeps it simple with just a dash of paprika and sweet relish to make it interesting. Eat it on lettuce leaves or use it to make egg salad sandwiches!
• Broccoli Salad is another fun crunchy salad. What’s not to love? Bacon + cheese + nuts + fruit/veggies coated in a tangy and creamy dressing – I mean, it’s a win-win, right?
• Another light option is this Cucumber and Tomato Salad. The crisp cool cucumbers combined with the juicy tomatoes are just the beginning of this salad. Add in the crunch of the onions, the saltiness of the feta, and this tangy vinaigrette, and you have one heck of a salad.

Need another recipe for those peas?

Peas are such versatile little veggies that you can add to many things! Try one of these recipes with peas as the star ingredient:

Creamy Shrimp with Mushrooms and Peas: Serve warm biscuits topped with shrimp, peas, and mushrooms smothered in a warm cream sauce. It’s upgraded comfort food!

I love a good pot pie, and this Madeira Mushroom and Beef Pot Pie contains savory ground beef, tender button mushrooms, fresh peas, and a Madeira cream sauce. Delicious!

Speaking of pot pie, this Turkey Pot Pie Soup is a twist on the classic, combining turkey, peas, and carrots in a creamy cheese base. It’s a great way to use up leftover turkey!

Which recipe will you make for dinner today? Leave a comment and let me know how it turned out!

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Crunchy Pea Salad

This light and refreshing Crunchy Pea Salad uses peas, crunchy radishes, and cucumbers tossed in a sweet and tangy vinaigrette. A perfect side for a summer day!

Course Salad

Cuisine American

Keyword Crunchy Pea Salad

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 110kcal

Ingredients

• 16 ounces frozen peas thawed
• 2 cucumbers peeled and quartered
• 2/3 cups radishes thinly sliced
• 1/3 cup green onions thinly sliced
• 4 tablespoons rice vinegar
• 1 tablespoon olive oil
• 1 tablespoon honey
• pinch of salt and pepper

Instructions

• Combine peas, cucumbers, radishes, and green onions in a large bowl.
• In a small bowl whisk together the vinegar, olive oil, honey and salt & pepper.
• Pour vinaigrette over vegetables, toss gently to coat.

Nutrition

Serving: 1serving | Calories: 110kcal | Carbohydrates: 17g | Protein: 5g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 12mg | Potassium: 368mg | Fiber: 5g | Sugar: 9g | Vitamin A: 707IU | Vitamin C: 36mg | Calcium: 41mg | Iron: 1mg

This post was originally published on July 24, 2013. It has been updated with pictures and with format on May 5, 2024.

The post Crunchy Pea Salad appeared first on Easy Recipes From Home.

One thing you’ll always find in my fridge is a bag of carrots. They’re cheap, fresh, and last for weeks! This recipe for brown sugar glazed carrots is one of my favorite recipes to make. It only requires four ingredients and about 15 minutes to get to your dinner table.

What kind of carrots should I use?

One of the best things about this easy recipe is that you can use whichever type of carrot you happen to have on hand. It works well with whole carrots, baby carrots, or even pre-sliced carrot coins. I typically cut whole carrots into smaller pieces, but you can cut carrot sticks or just use the ready-to-go bagged carrots.
Just be aware that you may need to reduce the cooking time if you slice them into the smaller coins.

Ingredients for Glazed Carrots with Brown Sugar

Gather together these simple ingredients:

• 1 pound of carrots, peeled
• 2 tablespoons unsalted butter
• 3 tablespoons light brown sugar
• 1/2 teaspoons salt
• pinch of cinnamon – can be omitted, but I HIGHLY recommend it!

How to make Glazed Carrots

This delicious recipe is so quick and easy! Here’s how to make it:

1. First, cut your carrots into the desired shape. You can do bite-sized pieces, coins, or sticks. Place the carrots in a large saucepan.
2. Add enough water to cover the carrots. Cover the pan with a lid and bring it to a boil. Then reduce to low heat and cook for 10-15 minutes or until tender, but still a little crisp.
3. Drain the carrots completely and return to the pot, heating over medium low heat. Add the butter, brown sugar, salt, and cinnamon. Stir while butter melts, coating the carrots completely.     
4. Serve warm, sprinkled with additional cinnamon and chopped fresh parsley, if desired.

How to store leftover Glazed Carrots

Transfer your carrots to an airtight container and store in the fridge for 2-3 days. Reheat leftovers in a skillet until warm, stirring occasionally.

Can you make these Brown Sugar Carrots in advance?

Yes, you can make this inexpensive side dish ahead of time.

Option 1: Prepare the carrots as directed up to 2 days before you plan to serve them. Keep them stored in the fridge, then reheat the carrots in a skillet until warm, stirring occasionally.

Option 2: Cut and peel your carrots up to 3 days ahead of time. Then when you’re ready to cook the carrots, all you have to do is make the glaze and cook the carrots as directed.

Helpful Tips

• Cut your carrots into uniformly sized pieces so they all cook at the same rate.
• The optimal texture of these glazed carrots should be tender, but not mushy. No one wants crunchy cooked carrots, but don’t overcook them either!
• Double the recipe to feed a large crowd, as for a holiday dinner or other gathering.
• Ingredient alternatives: you can use salted or unsalted butter, and dark brown sugar will give your carrots a bit more of a molasses flavor if you like that. Carrots have natural sweetness, so they don’t need a lot of sugar.

Glazed Carrot Recipe Variations

• Substitute honey or maple syrup for the brown sugar if you prefer those sweeteners.
• Add a pinch of nutmeg or pumpkin spice for a holiday flavor, or try some fresh herbs and a pinch of garlic for a bit more savory taste. Sometimes I add a squeeze of lemon juice as I like the contrast of the acidic lemon with the sweetness of the carrots and sugar.
• Top your carrots with some chopped nuts for a bit of crunch!

More Veggie Side Dishes

Serve up one of these delicious recipes with your main dish next time:

Try Mashed Butternut Squash: Creamy butternut squash is combined with browned butter, tangy goat cheese, and savory sage for a great alternative to the classic holiday side dish.

Roasted in olive oil and then tossed with an easy tangy sauce, this recipe for Honey Mustard Brussels Sprouts is one that will probably make a regular appearance on your dinner menu.

These Moroccan Rainbow Carrots are not your average roasted carrots! They are tossed in lemon olive oil and Moroccan spices to make a flavorful addition to your dinner tonight!

Another easy, inexpensive side dish is Green Bean Almondine with Herb Butter. It’s full of fresh ingredients from the beans to the herb butter and sautéed almonds.

in the summertime, Fried Green Tomatoes are where it’s at! These tangy unripened red tomatoes dipped in egg and buttermilk and coated in cornmeal are a tasty side for any Southern meal.

What’s your favorite vegetable side dish to make for dinner? Let me know in the comments!

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Brown Sugar Glazed Carrots

Brown Sugar Glazed Carrots with butter, brown sugar, salt, and a touch of cinnamon, are a perfect and easy side dish. Enjoy with weeknight dinners and holidays!

Course Side Dish

Cuisine American

Keyword Glazed Carrots

Prep Time 5 minutes minutes

Cook Time 17 minutes minutes

Total Time 22 minutes minutes

Servings 4 servings

Calories 85kcal

Ingredients

• 1 pound carrots peeled
• 2 tablespoons butter
• 3 tablespoons light brown sugar
• 1/2 teaspoon kosher salt
• pinch of cinnamon can use more or omit
• chopped fresh parsley

Instructions

• Cut carrots into bite size pieces, about 1-1 ½ inches in length.
• Put carrots in saucepan. Add enough water to cover. Cover pan with lid and bring to a boil. Reduce heat and cook for 10-12 minutes or until tender.
• Drain completely and return to the pot, heating over medium low heat.
• Add the butter, brown sugar, salt, and cinnamon. Stir as the butter melts to completely coat the carrots. Serve warm, garnished with freshly chopped parsley and additional cinnamon, if desired.

Nutrition

Serving: 1serving | Calories: 85kcal | Carbohydrates: 20g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 379mg | Potassium: 385mg | Fiber: 3g | Sugar: 14g | Vitamin A: 18957IU | Vitamin C: 7mg | Calcium: 54mg | Iron: 0.4mg

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