Cornbread. Stuffing. This is not an “either… or…” scenario. This is the tag team of your dreams. Light, crumbly, and subtly sweet cornbread from scratch PLUS the finest of all Thanksgiving sides. This Cornbread Stuffing Recipe is proof that you can have it all.

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Cornbread stuffing will win over even staunch stuffing skeptics.

I know many who think stuffing is just ho-hum, and I see you. Until I started making stuffing from scratch, I used to feel this way too. If you don’t care for stuffing, it’s because you haven’t found the right recipe yet. Moist, flavorful homemade stuffing—like today’s cornbread stuffing and my wildly delicious Chestnut Stuffing—are game-changers.

• The beauty of stuffing is that it’s bread—and everyone loves bread. However! This also makes stuffing a little one-note. Sausage adds texture and lots of flavor, making this Southern cornbread stuffing hearty and satisfying, like classic Sausage Stuffing and Stuffing Muffins.
• Savory herbs bring the classic Thanksgiving flavors home, while apples and cranberries add texture, dimension, and a bit of sweetness.
• This cornbread stuffing pairs perfectly with turkey, but is equally as delectable on its own. I once paired ours with a bowl of rich Crockpot Butternut Squash Soup, and it was one of our favorite fall dinners to date.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Cornmeal. The base of our easy, from-scratch cornbread. I recommend a medium grind to give the stuffing a little texture. (Yes, we love Jalapeño Cornbread and Mexican Cornbread, but we don’t want those flavors in our stuffing!)
• Eggs. You put eggs in dressing to keep the stuffing moist and ensure the cornbread holds together when folded with the other ingredients.
• Sweet Italian Chicken Sausage. I love the extra pop of flavor that Italian chicken (or turkey) sausage brings to the stuffing. It makes it hearty and a standout. To make cornbread stuffing vegan, use a plant-based sausage and a vegan cornbread recipe.
• Onion + Celery. The perfect veggies to add to our cornbread stuffing. They give it complexity and depth.
• Dried Cranberries. A chewy and sweet element that adds color, a fun holiday vibe, and an additional dimension.
• Apple. I like a tart Granny Smith, but any firm apple will do.
• Herbs. While I strongly recommend fresh sage and thyme for the best flavor, if you can’t find them, you can swap them for rubbed sage and dried thyme. Use 1/3 of the amount called for in the recipe. The parsley flakes can also be swapped for 2 tablespoons of finely chopped flat-leaf fresh parsley.

How to Make Cornbread Stuffing

Start the Cornbread. Melt the butter, then let it come to room temperature.

Mix the Wet Ingredients. I use milk and vinegar for a shortcut buttermilk.

Finish the Batter. Whisk together the dry ingredients. Fold in the wet ingredients.

Bake. Bake the cornbread for 16 to 20 minutes at 425 degrees F.

Cube and Toast. This dries the cornbread so it can absorb the flavorful stuffing liquid.

Prep the Mix-Ins. Saute the sausage mixture.

Mix the Sausage and Wet Ingredients. Now we’re ready for the cornbread.

Add the Cornbread. Fold gently.

Finish. Transfer the stuffing to a baking dish, and bake cornbread stuffing for 35 to 40 minutes at 375 degrees F. ENJOY!

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Cornbread Stuffing

This savory cornbread stuffing with sausage, apple, and herbs will steal the show at your Thanksgiving. It's easy to make ahead too!

Course Side Dish

Cuisine American

Prep Time 1 hour hour

Cook Time 40 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 10 servings

Calories 372kcal

Author Erin Clarke / Well Plated

Ingredients

For the Cornbread:

• 6 tablespoons unsalted butter
• 1 cup nonfat milk at room temperature
• 1 tablespoons white vinegar or lemon juice
• 1 cup yellow cornmeal (I use medium grind)
• 1 cup white whole wheat flour or all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• ¼ cup honey
• 2 large eggs at room temperature

For the Stuffing:

• 2 ½ cups reduced sodium chicken broth
• 2 large eggs
• 1 pound sweet Italian sausage I use chicken or turkey sausage
• 2 tablespoons unsalted butter
• 1 medium yellow onion finely chopped
• 4 stalks celery cut in small dice
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 3 garlic cloves minced (about 1 tablespoon)
• 1 Granny smith apple peeled and 1/4- to 1/2-inch diced
• ½ cup dried cranberries
• 2 tablespoons chopped fresh sage or 2 teaspoons rubbed sage
• 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
• 1 tablespoon parsley flakes or 1/4 cup finely chopped flat-leaf parsley

Instructions

• Bake the cornbread (do this up to 2 days in advance): Place a rack in the center of your oven and preheat the oven to 425 degrees F, with a baking rack on the middle level. Coat an 8×8-inch baking pan with nonstick spray. Melt the butter and let come to room temperature.
• In a medium bowl or large measuring cup, stir together the milk and vinegar. Allow it to sit for 5 to 10 minutes, or until the milk has curdled slightly (you can also swap the milk for buttermilk, omit the vinegar, and skip this step). Stir in the honey, eggs, and melted butter.
• In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. Add the wet ingredients and fold gently to combine.
  
• Pour the batter into the prepared pan and smooth the top. Bake for 16 to 20 minutes, until the cornbread is light and golden brown, with a deeper golden brown at the edges. A toothpick inserted into the middle should come out clean. Set aside to cool. Reduce the oven temperature to 300 degrees F.
  
• Once the cornbread is cool, cut it into 1-inch cubes (since the pan of cornbread is thicker than 1 inch, I cut mine into 1-inch cubes from the top, then turn each “row” of cubes on its side and then cut it in half again through the middle). Spread in a single layer on an ungreased or parchment-lined rimmed baking sheet. The cubes can touch, but don’t overlap them (if your pan is too small, divide them onto two pans). Toast in the oven for 15 minutes. Increase the oven temperature to 375 degrees F.
  
• Make the stuffing: Lightly coat a 9×13-inch baking dish with nonstick spray. In a very large bowl, whisk together the eggs and chicken broth.
• In a large skillet on the stove, melt the butter over medium heat. Add the onion, celery, salt, and pepper. Cook until the vegetables begin to soften, about 4 minutes. Add the garlic and cook 30 seconds, until fragrant.
• Add the sausage to the skillet (if it’s in its casing, you can squeeze them into the skillet directly). Cook, breaking up the meat into crumbles. Add the apple.
• Continue cooking until the sausage is cooked through almost completely, about 4 minutes more, then stir in the cranberries, sage, thyme, and parsley.
  
• Remove the pan from the heat and let it cool a few minutes. Pour into the bowl with the broth and eggs, along with any cooking juices.
• To the bowl, add the toasted cornbread cubes. With your largest spoon, stir very gently to combine the ingredients. Continue stirring and folding, until everything is evenly moistened.
  
• Spoon into the prepared baking dish. Bake for 35 to 40 minutes, until toasted on top and the center is moist but not overly damp. Serve warm.
  

Video

Notes

• TO STORE: Transfer leftovers to an airtight container and refrigerate for 3 to 4 days.
• TO FREEZE: Freeze leftovers in an airtight container or zip-top bag for up to 3 months. Let it thaw in the refrigerator before reheating.
• TO REHEAT: Remove it from the refrigerator and let it come to room temperature so it will cook more evenly. Cover the pan with foil, then place it in a 350 degrees F oven and reheat to an internal temperature of 165 degrees F. Depending on how much you’re reheating, this will take about 30 minutes.
• FOR A CRISPY TOP:To recreate the crispy top after storing it in the fridge (a critical stuffing factor!), remove the foil for the last 10-15 minutes of reheating; you can also pop it under the broiler for a few minutes.
• TO KEEP IT MOIST: If the stuffing feels dry, add a splash of stock (or even turkey juices) before reheating.

Nutrition

Serving: 1(of 8) | Calories: 372kcal | Carbohydrates: 40g | Protein: 14g | Fat: 19g | Saturated Fat: 8g | Monounsaturated Fat: 3g | Cholesterol: 122mg | Potassium: 296mg | Fiber: 4g | Sugar: 16g | Vitamin A: 640IU | Vitamin C: 4mg | Calcium: 111mg | Iron: 2mg

More Hearty Holiday Sides

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This creamy, cheesy Cauliflower Casserole with bacon gives the loaded baked potato treatment to cauliflower au gratin. It’s always a crowd-pleaser!

This cauliflower casserole is the best way to get your veggie fix!

People pleasing is not a good trait to have, unless you’re a creamy cauliflower casserole.

IN THAT CASE: If you’re looking for a single side dish to serve at your next holiday gathering or family dinner that pleases just about every taste preference and diet under the sun, look no further, friends.

• Tender, caramelized roasted cauliflower florets are hidden amongst indulgent, melting pockets of cream cheese, gruyere, and crispy bacon, a.k.a. you’ll question whether or not this dish actually contains vegetables (same goes for this Broccoli Bake).
• Healthy swaps, like Greek yogurt and reduced-fat cream cheese, cut calories without sacrificing flavor. Yes, this is a creamy cauliflower casserole without mayo or sour cream! As a bonus, it’s also naturally low-carb.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Cauliflower. Unlike raw cauliflower (which is bland), roasted cauliflower (like in this Roasted Vegetable Salad, for example) is complex, caramelized, and rich. We want bite-sized florets here; if you’d have to cut it with a fork on your plate before eating it, it’s too big for this cauliflower casserole.
• Garlic Powder. All the garlic flavor without the fuss of actually chopping garlic.
• Ground Nutmeg. My nod to the traditional flavors in a classic cauliflower casserole au gratin recipe.
• Reduced-Fat Cream Cheese. Lends the ultimate creamy texture that ramps up the “loaded” factor of this dish.
• Greek Yogurt. My sneaky swap for mayo or sour cream that keeps this cauliflower casserole creamy. You may also make this cauliflower casserole with low-fat sour cream.
• Bacon. Turns this casserole into the stuff of dinner legend.
• Cheese. Gruyere and Parmesan are the perfect nutty combination here! (This Brussels Sprouts Casserole is another side dish crowned with this tasty cheese combo.) If you don’t have Gruyere, any similar melty, alpine-style cheese will work wonderfully.
• Chives. A beautiful addition of color and fresh flavor.

How to Make Cauliflower Casserole

Roast. Toss the cauliflower florets with the oil and spices, then roast until tender.

Cook and Crumble the Bacon. Here are more tips for Baked Bacon.

Make the Sauce. Mix together the cream cheese, yogurt, and shredded cheese. (Yes, it’s thick! It will melt and get smoother as it bakes.)

Finish. Remove the cauliflower from the oven, dollop with the cream cheese mixture, and sprinkle with the remaining cheeses. Bake the cauliflower casserole at 425 degrees F for 5 to 7 minutes until the cheese is melted and bubbly. Pop under the broiler to brown the top. Sprinkle with chives and additional bacon. ENJOY!

Recipe Variations

• Loaded “Baked Potato” Cauliflower Casserole. Swap the Gruyere for sharp cheddar and the nutmeg for cayenne.
• Fontina and Herb Cauliflower Bake. Swap the Gruyere for fontina, add 1/2 teaspoon dried thyme to the cauliflower prior to roasting, and top the final casserole with chopped, fresh parsley. Bacon optional…or not.
• Italian. Swap the Gruyere for shredded provolone or mozzarella, omit the nutmeg, and add 1 teaspoon dried Italian seasoning plus a pinch of red pepper flakes to the cauliflower prior to roasting.

Meal Prep Tips

Here’s how you can make this cheesy cauliflower casserole ahead.

• Roast the cauliflower 1 day in advance, then store in an airtight container in the refrigerator.
• Prepare the cream cheese mixture 1 day in advance and store in the refrigerator.
• When ready to cook, warm the cauliflower in a baking dish in a 350-degree F oven until hot.
• Let the cream cheese mixture come to room temperature.
• Increase the oven temperature to 425 degrees F, then dollop on the cream cheese mixture, top with cheese, and bake as directed.

What to Serve with Cauliflower Casserole

• Chicken. Baked Chicken Cutlets would be a perfect side with this cheesy cauliflower casserole.
• Pork. Crock Pot Pork Chops cook on your countertop while your oven is occupied with the cauliflower.
• Beef. These Air Fryer Steak Bites are another option that cooks outside your oven.
• More Sides. So many sides pair well with cauliflower casserole, from Sauteed Carrots to Roasted Garlic Potato Rolls.

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Cauliflower Casserole

This cheesy roasted cauliflower casserole with cream cheese and bacon is an easy, low-carb side dish perfect for holidays and gatherings!

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 229kcal

Author Erin Clarke / Well Plated

Ingredients

• 2  medium heads of cauliflower cut into bite-size florets (about 3–4 pounds cauliflower, prior to being cut, or 5–6 cups florets)
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon garlic powder
• ¾ teaspoon kosher salt
• ½ teaspoon ground black pepper
• ¼ teaspoon ground nutmeg
• 6 slices bacon
• 4 ounces reduced-fat cream cheese at room temperature
• ¼ cup nonfat plain Greek yogurt
• ⅔ cup freshly grated Gruyere or similar melty, nutty, alpine-style cheese, divided
• ¼ cup finely grated Parmesan cheese divided
• 3 tablespoons fresh chives chopped

Instructions

• Place racks in the upper and lower thirds of your oven and preheat to 425 degrees F. Lightly coat a wide 3-quart (9×13) casserole dish, with nonstick spray, and line a rimmed baking sheet with parchment paper.
• In a large bowl, toss the cauliflower florets with olive oil, garlic powder, salt, pepper, and nutmeg.
  
• Transfer the cauliflower to the prepared casserole dish and spread it into an even layer. Keep the bowl handy. Roast cauliflower on the lower rack for 30 minutes, until the florets are tender and begin to brown.
  
• Meanwhile, arrange the bacon strips in a single layer on the prepared foil-lined baking sheet. Bake on the upper rack until crisp, about 10 to 15 minutes.
  
• Remove the bacon and cauliflower from the oven. Stir the cauliflower, spread it back into an even layer, and place it on the upper rack to continue cooking until the end of its baking time.
  
• Transfer the bacon to a paper-towel-lined plate and lightly pat dry. Once cool enough to handle, roughly chop or crumble the bacon into small pieces.
• In the same bowl that you used to toss the cauliflower, beat together the cream cheese and Greek yogurt until combined. Stir in ⅓ cup Gruyere cheese, 2 tablespoons of Parmesan cheese, and half of the chopped bacon.
  
• Remove the roasted cauliflower from the oven and dollop the cream cheese mixture over the top. Sprinkle with the remaining ⅓ cup of Gruyere and 2 tablespoons of Parmesan.
  
• Return the pan to the upper third of the oven and bake until the cheese is melted and gooey, about 5 to 7 minutes. Turn the oven to broil. Broil the casserole until golden on top, 1 to 3 minutes. Do not walk away, and watch carefully to make sure the cheese does not burn.
• Remove from the oven and sprinkle with fresh chives and remaining bacon. Serve hot.

Video

Notes

• TO STORE: Leftovers may be stored in the refrigerator for up to 3 days.
• TO FREEZE: Baked cauliflower casserole may be kept frozen for up to 3 months. Defrost overnight in the fridge before warming.
• TO REHEAT: Warm the cauliflower casserole in an oven preheated to 350 degrees F until steaming and heated through.
• TO MAKE AHEAD: The cauliflower can be roasted 1 day in advance. Store in an airtight container in the refrigerator. The cream cheese mixture can be prepared 1 day in advance and stored in the refrigerator. When ready to cook, warm the cauliflower in the baking dish in a 350-degree F oven until hot. Let the cream cheese mixture come to room temperature. Increase the oven temperature to 425 degrees F, then dollop on the cream cheese and bake as directed.
• TO DOUBLE: This recipe is easy to scale! Feel free to double it (bake in two separate 9×13-inch pans) or halve it and bake in a 1 1/2-quart casserole or gratin dish.

Nutrition

Serving: 1of 8 | Calories: 229kcal | Carbohydrates: 9g | Protein: 11g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 34mg | Potassium: 529mg | Fiber: 3g | Sugar: 4g | Vitamin A: 266IU | Vitamin C: 70mg | Calcium: 208mg | Iron: 1mg

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Whether you know it as Chicken Spaghetti or chickenetti, this comfort food casserole is a creamy, cheesy crowd-pleaser! Perfect for potlucks and family dinner (it serves 10!), my version skips the canned soup and layers in some Tex-Mex flavors to make it extra scrumptious.

A classic Midwestern casserole with some Well Plated twists.

Chicken spaghetti is an Amish casserole made to feed a crowd on a budget.

And, as it goes with most Midwestern casserole recipes, the original version is made with lots of canned soup and cheese.

I’m not going to skip the cheese (fear not!), but I am going to teach you to swap in a homemade cream sauce that’s still easy, but not as high in sodium.

And then we get a little bit sassy and turn it into a real-deal meal…

• We are adding veggies with onion and red bell pepper, along with a hefty 3 garlic cloves to infuse the chicken spaghetti casserole with more flavor (and a pop of color too).
• Diced tomatoes with green chiles, pimentos, cumin, and paprika add incredible flavor to the sauce and give this old-fashioned casserole a little Tex-Mex spin.
• Whole wheat spaghetti gives the casserole some extra heartiness and a subtle flavor boost.

Key Ingredients

This is not the full list of ingredients! You’ll find that in the printable recipe card at the bottom of the page. But here you’ll find a quick summary of the key players and some notes to keep in mind.

• Spaghetti. As mentioned above, I like to use whole wheat spaghetti, but regular spaghetti is just fine too.
• Vegetables. I use yellow onion and red bell pepper, along with garlic. You can use a yellow or orange bell pepper instead of red for a similar sweet flavor, or try green bell pepper for a little more bite.
• Low-Sodium Chicken Broth. The base of our cream sauce. I like to use low-sodium because it gives me more control over the salt level.
• Whole Milk. I recommend sticking with whole milk and not swapping in a lower fat variety. This helps make the sauce rich and creamy.
• Cream Cheese. You can use full-fat or reduced-fat. Let it come to room temperature so it melts more quickly into the sauce.
• Diced Tomatoes With Green Chiles. HELLO FLAVOR! This simple addition adds so many layers of flavor, starting with the bright acidity of the tomatoes, which is very welcome in such a rich casserole.
• Pimentos. Tender, tangy, and sweet. Not a fan? Chopped roasted red peppers would work too.
• Cheese. I use a mix of cheddar (for flavor) and mozzarella (for a superior melt).
• Spices. Ground paprika and cumin; I use regular (sweet) paprika, but you can use smoked paprika for a little smoky oomph.
• Chicken. Keep it easy and pick up a rotisserie chicken for this recipe, or use cooked chicken. It can be cooked and cubed (try my Baked Chicken Breast or Air Fryer Chicken Breast), or use Crockpot Shredded Chicken.

My Tips for the Best Chicken Spaghetti

• Cook the Pasta to Al Dente. This is important! If you don’t want your pasta bloated and ugh, you need to undercook it slightly. It will finish cooking in the oven.
• Shred Your Own Cheese for the Best Melt. The classic version of chicken spaghetti uses Velveeta and no matter your thoughts on this controversial subject, Velveeta melts BEAUTIFULLY. Store-bought shreds? Not so much—it’s coated with an anti-caking agent that impacts its ability to melt smoothly. So if you want that ultra-smooth, velvety melt, shred the cheese from a block.
• Work It Into Your Meal Plan. When I’m making a chicken casserole like chicken spaghetti, I like to make chicken for dinner the night before and plan for leftovers. I set aside what I need for the casserole the next day and we eat the rest for dinner. 

Recipe Variations

There are MANY ways to make chicken spaghetti. Here’s some inspo.

• Make It Italian Style. Use diced tomatoes with Italian herbs and swap the pimento with sun-dried tomatoes. Use 1 1/2 cups of shredded mozzarella and 1/2 cup Parmesan. Instead of paprika and cumin, use Italian seasoning.
• Add Mushrooms. Swap out the red bell pepper for Sautéed Mushrooms.
• Wilt in Some Spinach. Stir a package of baby spinach into the sauce for some extra veggie goodness.
• Add Some Crispy-Crunch. Combine panko breadcrumbs with melted butter, garlic powder, salt, and pepper. Sprinkle this mixture over the chicken spaghetti before baking.

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Chicken Spaghetti

Chicken spaghetti is the ultimate crowd-pleasing casserole! With Rotel, creamy sauce, and melty cheese, it's easy to see why it's such a hit.

Course Dinner, Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 10 servings

Calories 417kcal

Author Erin Clarke / Well Plated

Ingredients

• Nonstick cooking spray
• 1 teaspoon kosher salt divided, plus additional for cooking the pasta
• 12 ounces whole wheat spaghetti or regular spaghetti
• 1 tablespoon olive oil plus additional for the pasta
• 1 small yellow onion diced into ¼-inch pieces (about 1 cup)
• 1 red bell pepper diced into ¼-inch pieces (about 1 cup)
• 3 garlic cloves minced, about 1 tablespoon
• 1 ¼ cups low-sodium chicken broth
• 1 cup whole milk
• 8 ounces cream cheese room temperature (ok to swap reduced fat; do not use fat free)
• 1 10-ounce can diced tomatoes with green chiles in their juices
• 1 4-ounce jar chopped pimentos drained
• 1 ½ cups shredded cheddar cheese divided
• ½ cup shredded whole milk mozzarella cheese
• ½ teaspoon ground paprika
• ½ teaspoon ground cumin
• 4 cups chopped rotisserie or cooked chicken or use cooked, shredded chicken

Instructions

• Place a rack in the center of your oven and heat to 375°F. Coat a 9×13-inch baking dish with nonstick spray.
• Bring a large pot of salted water to a boil. Cook the pasta to al dente according to the package instructions. Drain and return to the pot. Drizzle with olive oil and toss to prevent sticking.
• Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium heat. Add the onion and bell pepper and cook, stirring, until beginning to soften, about 5 minutes. Add the garlic and ½ teaspoon salt and cook for 1 minute. Transfer the vegetable mixture to the prepared baking dish.
• Return the skillet to medium-low heat and add the broth, milk, and cream cheese. Whisk until the sauce is hot and the cream cheese is melted, about 3 minutes. Add the undrained can of tomatoes, pimentos, ½ cup cheddar, mozzarella, paprika, cumin, and remaining ½ teaspoon salt. Bring to a low simmer and cook, stirring occasionally, until the sauce has thickened, 5 to 7 minutes.
• Add the cooked spaghetti, chicken, and cheese sauce to the baking dish with the vegetables. Stir to combine. Top with the remaining 1 cup shredded cheddar.
• Bake uncovered until bubbling and golden on top, 20 to 25 minutes. Let cool for 5 minutes before serving.

Notes

• TO STORE: Transfer leftovers to an airtight container or wrap them in the original casserole dish. Refrigerate for up to 4 days.
• TO REHEAT: Warm individual portions of the chicken spaghetti in the microwave, or reheat it in a baking dish covered with foil in a 350ºF oven.
• TO FREEZE: Transfer leftovers to an airtight container and freeze for up to 3 months. Thaw in the refrigerator before reheating.
• FREEZER MEAL PREP: Freeze unbaked without cheese topping for up to 6 months. Top and bake for an additional 10 minutes; cover for all but the last 10 minutes. 

Nutrition

Calories: 417kcal | Carbohydrates: 31g | Protein: 27g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 89mg | Sodium: 514mg | Potassium: 354mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 1001IU | Vitamin C: 16mg | Calcium: 227mg | Iron: 2mg

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Ground Beef Enchiladas are a Tex-Mex classic, ready to please the whole family with a meaty filling, plenty of cheese, and all your favorite toppings. Bonus: this is the perfect make-and-freeze dinner recipe too, so you might want to make double!

Ground beef makes enchiladas extra satisfying!

There are endless ways to do enchiladas, from Green Chile Chicken Enchiladas to Vegetarian Enchiladas and Instant Pot Chicken Enchiladas, but if you’re looking for the version that packs max satisfaction, without a doubt it’s these ground beef enchiladas. 

• Ground beef is one of the most versatile, affordable proteins, and it cooks fast. I like to buy it in bulk, then freeze in 1-pound increments so I can whip up any of these Quick and Easy Ground Beef Dinner Ideas.
• Like Ground Beef Quesadillas, the spiced ground beef filling is always a crowd-pleaser, especially with picky eaters. Kids who gobble up Ground Beef Tacos will love these enchiladas too!
• Not only are these beef enchiladas easy to make, they’re also fantastic for meal prep and for freezing. If you’re looking for that go-to recipe to make for your friends and neighbors when they have a new baby or are feeling under the weather, look no further: this is the ONE.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some of the most important.

• Enchilada Sauce. I use my Homemade Enchilada Sauce, which is super easy to make. I love storing batches of in the freezer so I have it on hand when I need it! That said, canned is totally fine too.
• Ground Beef. I use lean ground beef to keep the enchiladas from getting overly greasy.
• White Onion. White onion is more pungent than yellow or red, but if you have either of those on hand, you can use those instead.
• Garlic. I use fresh garlic instead of garlic powder for a sassier garlic flavor.
• Jalapeño Pepper. If you’re cooking for kids or picky eaters, you can scale this down or leave it out. You can then serve the enchiladas with Pickled Jalapeños or hot sauce for those who want to add some heat.
• Seasonings. Chili powder, cumin, and oregano make the ground beef taste like taco meat, without the taco seasoning packets.
• Sharp Cheddar Cheese. Cheddar is the most common choice for Tex-Mex ground beef enchiladas, but you can use a Mexican blend or Monterey Jack if you prefer, or pepper jack for a little kick.
• Corn Tortillas. The traditional tortilla for making enchiladas. While you can use flour tortillas, they end up absorbing the enchilada sauce and can take on a weird, bloated texture. Be warned!
• Toppings. Like green onions, cilantro, sour cream or Greek yogurt, sliced avocado, Guacamole, and whatever you like on your enchiladas!

My Tips for Perfect Ground Beef Enchiladas

• Shred Your Own Cheese. It’s meltier and gooey-er, and you’ll get the most epic cheese pulls. Bags of shredded cheese from the grocery store are treated with an anti-clumping agent that makes it not as melty.
• Don’t Skip Warming the Tortillas. Cold or room temperature corn tortillas are likely to tear when you roll them up. Warming them in the oven is less cumbersome than heating them one at a time, and they’ll be nice and pliable for rolling into tasty beef enchiladas.
• Roll Them Tight. You want the enchiladas to be round, not flat and oblong. So roll them tight and then crowd them close together in the pan to keep them from unrolling.
• Get a Head Start. You can assemble these ground beef enchiladas a day ahead of time. Just keep them in the fridge until you’re ready to eat, then let them sit at room temperature while you preheat the oven.

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Ground Beef Enchiladas

With a meaty filling and lots of cheese, these easy ground beef enchiladas are a guaranteed hit. Great for freezing and meal prep too!

Course Main Course

Cuisine Mexican

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 4 -6 servings (16 enchiladas)

Calories 492kcal

Author Erin Clarke / Well Plated

Ingredients

• 15 ounces Homemade Enchilada Sauce or 1 (15-ounce) can enchilada sauce
• 1 tablespoon canola oil or similar neutral cooking oil, plus additional as needed
• 1 pound lean ground beef
• 1 medium white onion diced
• ¾ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 3 cloves garlic minced
• 1 jalapeño pepper seeds and membranes removed, finely chopped
• 3 tablespoons chili powder
• 1 ½ teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 ½ cups shredded sharp cheddar cheese divided
• 16 corn tortillas
• Nonstick cooking spray
• Chopped green onions and cilantro for serving
• Sour cream or plain Greek yogurt for serving

Instructions

• Place a rack in the center of your oven and preheat to 400°F. Spread ½ cup of the sauce in a thin layer in the bottom of a 9×13-inch baking dish.
• In a large skillet, heat the oil over medium high. Once it’s hot and shimmering, add the ground beef, onion, salt, and pepper. Cook, breaking apart the meat with a wooden spoon, until it’s browned and nearly cooked through, about 5 minutes.
  
• Add the garlic, jalapeno, chili powder, cumin, and oregano. Cook for 2 minutes, until the spices and garlic are very fragrant and no pink remains. Taste and adjust the salt and pepper as desired. Remove from the heat. Stir in ¾ cup of the cheese
  
• Coat a rimmed baking sheet with nonstick spray and spread the tortillas into an even layer on the sheet (it’s fine if they overlap). Coat tops lightly with nonstick spray. Pop into the oven and bake for 5 minutes, until the tortillas are warm and pliable.
  
• Assemble the enchiladas: Once you can handle the tortillas safely, spread about ¼ cup of the beef filling down center of each tortilla. Roll the tortilla tightly like a sleeping bag around filling, then place seam side down in dish. Repeat, creating two long rows of 7 enchiladas each (snuggle them in close).
  
• Pour the remaining sauce over the top, spread around a bit with the back of a spoon, then sprinkle with the remaining ¾ cup cheese. Bake until the enchiladas are hot and bubbly, 15 to 20 minutes. Sprinkle generously with the green onions and cilantro. Let cool a few minutes before serving with sour cream.
  

Notes

• TO STORE: Store leftovers in an airtight container for 3 to 4 days.
• TO FREEZE: Freeze wrapped tightly in casserole dish or transfer smaller portions to an airtight container. Store in the freezer for up to 2 months; thaw in the refrigerator before reheating.
• TO REHEAT: Warm in a casserole dish covered with foil in a 350ºF oven until the enchiladas are completely heated through. The microwave also works.

Nutrition

Serving: 1(of 4) | Calories: 492kcal | Carbohydrates: 63g | Protein: 33g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 1581mg | Potassium: 782mg | Fiber: 11g | Sugar: 10g | Vitamin A: 2547IU | Vitamin C: 9mg | Calcium: 141mg | Iron: 6mg

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Tacos and pasta are my go-to quick and easy dinners. Why it took me so long to arrive at Taco Pasta—a creamy, cheesy, and hearty mashup that combines the best of the two—I can’t say for certain, but I’m happy to be making up for lost time, especially since this easy taco pasta recipe cooks in ONE PAN.

Why You’ll Love This Cheesy Taco Pasta Recipe

• One-Pot Dinner. A cheesy blend of whole grain pasta noodles, ground chicken, fresh veggies, and other taco-centric ingredients like spices, salsa, and black beans, this entire dinner cooks in the same skillet, including the noodles. (My Skillet Lasagna and Taco Skillet are also great ways to put your skillet to use!)
• Quick Enough for a Busy Weeknight. Like most of my One Pot Meals, this cheesy taco pasta comes together fast. Hustle and this recipe is ready in 30 minutes.
• Family-Friendly and Kid-Approved. As with Vegetarian Tacos and Burrito Bowls, taco pasta is enduringly appealing and tailor-made for dolling up with all of your favorite fixings. It’s an easy meal that is met with 100% enthusiasm and 0% complaints.
• Supremely Satisfying. The protein-rich black beans and chicken will leave you full and happy, while the fresh vegetables and whole grains will leave you feeling good for treating yourself to a wholesome meal. My High Protein Pasta is a weeknight friendly satisfying meal to try next!

How to Make Taco Pasta

The Ingredients

For the Taco Pasta

• Ground Chicken. Ground chicken is a tasty, lean way to pack this dish full of protein. It helps make the pasta more hearty and satisfying. Ground turkey will work too!
• Veggies. I incorporated onion and bell peppers to boost the pasta’s nutrition and add flavor.
• Spices. A mix of chili powder, cumin, dried oregano, salt, and pepper give this pasta its taco-like flair.
• Salsa. Use any prepared salsa you enjoy. As written, this recipe is not particularly spicy, but if you are nervous, be sure to make taco pasta with salsa that’s mild.
• Tomato Sauce. Acts as a liquid to help the pasta cook and becomes part of the sauce.
• Pasta. I used twirly pasta (rotini) for the recipe, but any “short” pasta will work well. Try this as a taco pasta penne, shells, or rigatoni. To make the recipe more healthy, I recommend whole wheat pasta, as it is higher in protein and nutrients than regular white pasta.
• Black Beans. Creamy black beans help make the pasta more satisfying and delicious.
• Sharp Cheddar Cheese. Forget taco pasta with Velveeta! Real-deal sharp cheddar cheese ensures we have a cheesy, creamy taco pasta that’s less processed.

For Topping

• Sliced avocado or the Best Guacamole
• Greek yogurt (or sour cream)
• Fresh cilantro
• Jalapeño slices or Pickled Jalapeños
• Extra salsa
• Queso (try my Vegan Queso for a healthy version)

The Directions

1. Sauté. Brown the chicken with the onion and bell peppers.
2. Simmer. Stir in the garlic and spices. Add the water, salsa, tomato sauce, pasta, and beans. Cover the pan and let simmer.
3. Finish. Remove from the heat, then stir in half of the cheese. Sprinkle the remaining cheese over the top. ENJOY!

Recipe Variations

• Taco Pasta With Ground Beef. You can also make this into ground beef taco pasta. Want more ground beef? Check out Ground Beef Dinner Ideas.
• Vegetarian Taco Pasta. Prefer a meatless taco pasta? Omit the chicken. Add one additional can of black beans, or try adding pinto beans for variety. A plant-based ground “meat” will work too.
• Creamy Taco Pasta. Stir in plain Greek yogurt or sour cream at the end of the cooking time, then season to taste.

Storage Tips

• To Store. Refrigerate leftover taco pasta in an airtight storage container for up to 4 days. 
• To Reheat. Rewarm pasta in a Dutch oven on the stovetop over medium-low heat or in the microwave.
• To Freeze. Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

What to Serve with Taco Pasta

• Tex-Mex Apps. Start off your dinner with chips and Mexican Corn Dip.
• Salad. Mexican Salad is a natural pairing with taco pasta.
• Margaritas. Treat yourself to a Spicy Margarita, Skinny Margarita, Skinny Blackberry Margarita, or Grapefruit Margarita. You deserve it!
• Mojitos. So mojitos aren’t Mexican, but hey: neither is pasta! A Strawberry Mojito makes a refreshing accompaniment to this recipe.

Recommended Tools to Make this Recipe

• Dutch Oven. Perfect for making this easy taco pasta recipe.
• Measuring Spoons. These measuring spoons are magnetic, so they’ll stay together during storage.
• Wooden Spoon. A versatile cooking utensil. It’s great for breaking up ground meat.

Recipe Tips and Tricks

• Use Wheat Pasta (whole wheat or semolina). Pastas made with beans and rice are fantastic, but they don’t cook the same way as wheat-based pastas, which means they can throw off a one-pot pasta recipe like this taco pasta.
• Cook Until the Pasta Is Al Dente. The pasta will continue to absorb liquid as it cools, so if you cook it until it’s tender, it will end up bloated and mushy by the time you plate it and eat it.
• Add Water as Needed. If the pasta looks dry near the end of the cooking time, stir in more water a little at a time to keep it moist.

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Taco Pasta

This cheesy taco pasta is an easy recipe that cooks in one pan! Made with chicken or beef, it's a 30-minute dish perfect for busy nights!

Course Main Course

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 442kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 pound ground chicken or ground turkey
• 1 yellow onion diced
• 1 green bell pepper diced
• 1 red bell pepper diced
• 2 cloves garlic minced
• 1 tablespoon chili powder
• 1 ½ teaspoons ground cumin
• ½ teaspoon dried oregano
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 ¾ cups water plus more as needed
• 1 cup prepared salsa medium or mild
• 1 (8-ounce) can tomato sauce
• 1 ½ cups uncooked whole wheat pasta such as rotini, fusilli, penne, or shells
• 1 (15-ounce) can reduced-sodium black beans rinsed and drained
• 1 cup shredded sharp cheddar cheese divided (use pepper jack for a kick!)

For serving:

• Sliced avocado
• Nonfat plain Greek yogurt
• Chopped fresh cilantro
• Jalapeño
• Any taco topping you love

Instructions

• In large, deep skillet with a lid (or a dutch oven), heat olive oil over medium-high heat. Once the oil is hot but not yet smoking, add the ground chicken, onion, and red and green bell peppers. Brown the meat, breaking it apart with a spoon, until it is fully cooked through and the onions are translucent, about 8 minutes.
  
• Add the garlic, chili powder, cumin, oregano, salt, and pepper and cook just until the garlic is fragrant, about 30 seconds. Add the water, salsa, tomato sauce, pasta, and beans.
  
• Reduce the heat to medium low, then cover the pan. Let simmer gently, stirring occasionally, just until the pasta is al dente and most of the liquid is absorbed (more liquid will absorb as it cools), about 12 to 15 minutes. As you stir the pasta while it cooks, check to make sure it's not becoming dry. If it is, stir in water as needed to keep it moist and simmering.
  
• Remove the pan from the heat and stir in half of the cheese, then sprinkle the remaining cheese on top. Serve hot with any of your favorite toppings.
  

Notes

• TO STORE: Refrigerate leftover pasta in an airtight storage container for up to 4 days. 
• TO REHEAT: Rewarm pasta in a Dutch oven on the stovetop over medium-low heat or in the microwave. 
• TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Nutrition

Serving: 1(of 6) | Calories: 442kcal | Carbohydrates: 57g | Protein: 31g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 69mg | Potassium: 937mg | Fiber: 12g | Sugar: 6g | Vitamin A: 1117IU | Vitamin C: 47mg | Calcium: 138mg | Iron: 3mg

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Mexican Chicken and Rice

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With a flaky, buttery crust, creamy sauce, and tender turkey and veggies, this Turkey Pot Pie everything you want in a comfort food dinner and one of my favorite ways to use leftover turkey!

The best way to use turkey leftovers.

Yes, we all love a good leftover Thanksgiving turkey sandwich, but this year I have my eye on an old-fashioned turkey pot pie (along with a few of these other favorite Leftover Turkey Recipes).

To keep this turkey pot pie healthy, I use just one crust on top versus a crust on the top and bottom. It keeps the pot pie more low-calorie AND then you only have to roll out one crust, not two, so it’s easier. Plus, I actually think it tastes better; the filling can shine and the bottom crust tends to get soggy anyway.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Leftover Turkey. Whether you made a classic turkey or tried your hand at a Spatchcock Turkey or Smoked Turkey this year, pot pie is an exciting way to repurpose all of that fantastic leftover turkey in your fridge!
• Fresh Herbs. Parsley, thyme, and sage are the cozy herb dream team. They perfectly complement the turkey and can stand up to the richness of the filling.
• Shallot + Celery. Along with the herbs, these two help build the flavors for our easy turkey pot pie. If you can’t find shallots, a small yellow onion can be used in its place. Leeks are also a nice option since they have a mild onion flavor similar to shallots.
• Frozen Mixed Vegetables. My favorite freezer-staple shortcut. Using a blend of frozen peas, carrots, and green beans saves so much time when prepping the ingredients.
• Pie Crust. The all-important, flaky goodness that tops this delicious turkey pot pie. I use my Darn Good Whole Wheat Pie Crust.

How to Make Turkey Pot Pie

Cook the Aromatics. Sauté the shallot and celery. You just need to cook them until they’re softened, not browned.

Simmer. Stir in the frozen vegetables, broth, and seasoning. Bring to a boil, then let it simmer.

Finish the Filling. Stir the diced leftover turkey into the pan. Mix the remaining broth and cornstarch together, then pour the mixture into the cast iron skillet.
The cornstarch will help thicken the filling as the turkey pot pie bakes.

Assemble. Transfer the filling to a pie dish. Place the crust on top and cut a vent in it. The vent gives you control over where the steam escapes. If you don’t decide where to put the vent, your turkey pot pie will decide for you, and it might mean a crust that balloons up or an explosion of filling all over your oven! Rub your knife with a little bit of oil to keep it from pulling the pastry as you cut.

Bake. Coat the crust in an egg wash and set the pie dish on a rimmed baking sheet to catch any overflow. Bake the pot pie at 400 degrees F for 25 to 35 minutes. ENJOY!

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Turkey Pot Pie

An easy turkey pot pie recipe made with flaky pie crust, leftover Thanksgiving turkey, frozen vegetables, and creamy sauce. Old-fashioned favorite!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4 servings

Calories 516kcal

Author Erin Clarke / Well Plated

Ingredients

• ½ tablespoon extra-virgin olive oil
• 1 large shallot chopped
• 3 tablespoons fresh parsley chopped
• 1 tablespoon fresh thyme chopped
• 1 tablespoon fresh sage chopped
• 2 small celery stalks chopped
• 5 ounces frozen mixed vegetables
• 2 ¼ cups turkey or chicken broth
• ½ teaspoon chicken or turkey bouillon
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 3 cups leftover cooked turkey breast diced small and skin removed*
• 2 ½ tablespoons cornstarch
• 1 prepared pie crust – dairy free if needed (I used my favorite whole wheat pie crust)
• 1 large egg beaten

Instructions

• Preheat the oven to 400°F. Lightly coat 4 mini pie dishes (for mini pies) or 1, 9-inch regular pie dish with nonstick spray.
• In a large, deep nonstick skillet, heat the oil over medium heat. When the pan is hot, add the shallot, parsley, thyme, and sage and cook until almost soft and fragrant, 2 to 3 minutes.
• Add the celery and cook until the vegetables are soft, 3 to 5 minutes.
  
• Add the frozen mixed vegetables, 2 cups broth, the bouillon, salt, and black pepper, and bring to a boil. Simmer for about 5 minutes, stirring frequently, until the flavors meld.
  
• Add the leftover turkey.
  
• Meanwhile, combine the remaining 1/4 cup broth with the cornstarch in a bowl and mix well to dissolve. Add to the skillet and cook over medium-low heat, stirring until thickened, 4 to 6 minutes.
  
• Remove from the heat and transfer to the prepared pie plate(s). Place the plate(s) on a sheet pan to catch any drips.
  
• Roll out the pie crust to be slightly larger than your dish (if cooking mini pies, cut out 4 rounds slightly larger than the pie plates). Place the crust over the turkey filling. Crimp the edges or fold over the edge of the pie plate. Cut slits in the top of the crust with a thin, sharp knife. These small cuts will function as vents to allow steam to escape while the pie bakes.
• Brush the crust with the egg and immediately transfer to the preheated oven to bake on the sheet pan for 25 to 35 minutes, or until the crust is golden and the filling is hot and bubbly.
  

Video

Notes

• TO MAKE AHEAD: Freeze the pot pies without the egg wash: let the filling cool completely in the pie dish before adding the crust. Top with crust, then flash freeze for 1 to 2 hours, then cover each tightly with plastic wrap or transfer carefully to zip-top plastic bags. To cook, remove from the freezer, brush the pie crusts with egg wash, and place on a baking sheet. Bake at 400 degrees F for 50 to 55 minutes (for mini pies; otherwise 1 single pie will need a little longer), or until golden and heated through in the center.
• TO STORE: Refrigerate pot pie in an airtight storage container for up to 4 days.
• TO REHEAT: Rewarm leftovers in a pie dish in the oven at 350 degrees F.
• TO FREEZE: Store pot pie in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
• *You can also make this recipe with chicken; see How to Cook Shredded Chicken for an easy method.
• Recipe from Skinnytaste Meal Prep by Gina Homolka; used with permission from the publisher.

Nutrition

Serving: 1(of 4) | Calories: 516kcal | Carbohydrates: 33g | Protein: 59g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 189mg | Potassium: 299mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2208IU | Vitamin C: 20mg | Calcium: 98mg | Iron: 6mg

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It doesn’t get much easier than Corn Pudding when you’re looking for a crowd-pleasing holiday side! Stir everything together and a little less than an hour later, you’ve got a sweet, buttery, and sublimely creamy dish to add to the table.

This might just be the easiest holiday side dish you’ll ever make (really!).

No chopping veggies. No sautéing anything, no boiling, no making sauce—there’s barely even any measuring! All you have to do to make this corn pudding recipe is stir the ingredients together, pour them into a casserole dish, and bake.

For that tiny bit of effort, you’ll be rewarded with an utterly irresistible holiday side. It’s rich and creamy, with the sweetness of corn, a texture that’s puffy and fluffy, and a beautiful golden-brown color that makes you want to grab a spoon and DIG IN.

If you love corn—and dishes like Corn Casserole and Creamed Corn—you’ll be a fan of corn pudding too!

Recipe Variations

Put your own spin on this corn pudding or try one of these variations.

• Make It Cheesy. Sprinkle shredded cheddar over the corn pudding during the last 10 minutes of baking time.
• Give It a Kick. Place thinly sliced jalapeño peppers on top of the corn pudding mixture before baking, or garnish with Pickled Jalapeños. 
• Add Bacon. Stir crumbled bacon (this Air Fryer Bacon would be perfect!) into the corn mixture just before transferring it to the casserole dish.

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Corn Pudding

This corn pudding recipe is creamy and delicious and so easy that it requires only 5 minutes of prep and a handful of ingredients!

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 220kcal

Author Erin Clarke / Well Plated

Ingredients

• ¼ cup unsalted butter melted, divided
• 1 (10-ounce) package frozen corn thawed and patted dry (or 2 cups fresh corn kernels)
• 1 (15-ounce) can cream-style corn
• 2 tablespoons granulated sugar
• 1 teaspoon kosher salt
• ½ teaspoon onion powder
• 3 to 5 dashes hot sauce optional
• 2 large eggs
• ½ cup milk
• 2 tablespoons cornstarch

Instructions

• Place a rack in the center of your oven and preheat to 350°F. Generously brush a deep 8×8 inch baking dish or similar 1½-quart baking dish with melted butter (reserve the rest).
• Place the thawed corn and creamed corn in a large bowl. Stir in the sugar, salt, onion powder, and hot sauce.
  
• In a separate bowl, whisk together the eggs, milk, and cornstarch. Stir in the reserved butter.
  
• Pour the milk mixture into the corn mixture and stir to combine. Transfer to the prepared dish.
  
• Bake corn pudding for 45 to 55 minutes, or until it’s light golden brown and set at the edges but wobbles in the center when you shake the pan. If you insert a butter knife in the center, it will look moist but not raw. Let sit 5 minutes, then serve warm.

Video

Notes

• TO STORE: Leftover corn pudding can be stored in an airtight container in the refrigerator for up to 3 days, or you can wrap it in the baking dish if you have a larger portion of leftovers.
• TO REHEAT: Warm up individual servings in the microwave, or reheat the entire dish in a 350ºF oven until warmed through.
• TO FREEZE: Wrap corn pudding tightly in the baking dish (assuming it’s freezer-safe!) or transfer smaller portions of leftovers to an airtight container. Freeze for up to 3 months and thaw in the refrigerator before reheating.

Nutrition

Serving: 1(of 6) | Calories: 220kcal | Carbohydrates: 30g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 76mg | Potassium: 254mg | Fiber: 2g | Sugar: 9g | Vitamin A: 532IU | Vitamin C: 6mg | Calcium: 40mg | Iron: 1mg

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When you just can’t choose a single vegetable for your holiday casserole, make this Vegetable Casserole with the best of all worlds! This recipe starts with frozen veggies to make it quick and easy, and it has a creamy-dreamy cheese sauce and crispy panko topping. Yum!

Why You’ll Love This Cheesy Mixed Vegetable Casserole Recipe

• Cheesy, Creamy Veggie Casserole. It’s not just creamy! This vegetable casserole recipe has a rich cheese sauce reminiscent of other cheesy vegetable recipes like Cheesy Broccoli and Cauliflower “Mac” and Cheese. And no one can resist cheesy veggies—it’s just a fact.
• Super Versatile. While I made this vegetable casserole with peas, carrots, and broccoli, you can swap in any vegetables you like. Consider this recipe a template to create your own casserole masterpiece.
• Easy to Make. With frozen veggies as the base, this casserole comes together quickly and easily. Aside from the onion and garlic, there’s no fresh produce to prep!

How to Make Vegetable Casserole

The Ingredients

• Unsalted Butter. This is for cooking the aromatics, and then it’s incorporated into the roux for the sauce.
• Yellow Onion and Garlic. The aromatics that build the flavor of the sauce.
• Frozen Vegetables. I used a bag of frozen peas and carrots and a bag of broccoli. Thaw the frozen vegetables and drain off any excess water.
• All-Purpose Flour. To thicken the sauce.
• Broth. Vegetable broth or low-sodium chicken broth both work.
• Whole Milk. Use cream or half and half instead of milk for a richer version.
• Shredded Cheddar Cheese. Use a good, sassy cheddar, but avoid ones that are aged several years; their crumbly texture makes them less-than-ideal for melting into a smooth cheese sauce.
• Topping. Stir together butter, panko, and kosher salt for that fabulously crispy breadcrumb topping. 

The Directions

1. Cook the Onion. Sauté the onion with the butter, salt, and pepper in a skillet over medium heat. 

2. Add the Veggies and Garlic. Stir them into the onions and cook until the veggies soften a bit.

3. Cook the Flour. Sprinkle it over the vegetables, then stir it in and cook for a minute, or until the flour turns golden.

4. Add the Broth. Stir and scrape the bottom of the pan to incorporate any browned bits into the sauce. Increase heat to a simmer, cook for a minute, then turn off the heat.

5. Make It Cheesy. Stir in the milk and a cup of cheese, then transfer the veggie mixture to a casserole dish.

6. Prep the Topping. Combine the melted butter, panko, and salt.

7. Finish. Sprinkle the panko over the casserole, followed by the reserved cheese. Bake the vegetable casserole at 350 degrees F for 15 to 20 minutes, or until the top is golden brown. Cool for 5 minutes, then ENJOY!

Recipe Variations

• Try a Different Topping. Crumbled buttery crackers (like Ritz) or cornflakes (Midwest represent!) would make excellent toppings for this casserole. You’ll still want to stir them with melted butter, but you can skip the added salt if you use crackers.
• Switch Up the Cheese. I think gouda and gruyere would both work quite well in this vegetable casserole.

What to Serve with Vegetable Casserole

• Holiday Favorites. This casserole is a great side dish to serve with all your holiday favorites like Mushroom Gravy, Garlic Mashed Potatoes, and Baked Ham.
• Weeknight Mains. Easy main dishes like Baked Bone In Chicken Breast, Air Fryer Pork Chops, and Turkey Meatloaf are perfect with vegetable casserole.
• Bread. Soak up the sauce with Crock Pot Bread or Roasted Garlic Potato Rolls.

Recipe Tips and Tricks

• Shred Your Own Cheese. Pre-shredded cheese is coated in a powdery anti-caking agent that affects the way it melts. For the best results—a smooth, creamy cheese sauce—buy a block of cheddar and shred it yourself.
• Thaw the Frozen Vegetables Completely. Then be sure to drain off the excess water before adding them to the casserole to prevent the dish from becoming water-logged.
• Don’t Make It Ahead. Unfortunately, making this vegetable casserole ahead of time is likely to result in a soggy texture. (I don’t recommend freezing this casserole for the same reason.) If you’re looking for a good make-ahead casserole for the holidays, try my Broccoli Rice Casserole or Sweet Potato Casserole Recipe. Be sure to check out my free Thanksgiving menu planning guide too for more ideas!

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Vegetable Casserole

This creamy and cheesy mixed vegetable casserole recipe is super easy and knock-your-socks-off delicious! Only needs 5 minutes of prep!

Course Casserole, Dinner, Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 6 -8 servings

Calories 267kcal

Author Erin Clarke / Well Plated

Ingredients

• 4 tablespoons ½ stick unsalted butter
• 1 medium yellow onion thinly sliced (about 1½ cups)
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 3 garlic cloves minced (about 1 tablespoon)
• 1 (12-ounce) bag frozen peas and carrots mix thawed and drained of excess water
• 1 (12-ounce) bag frozen broccoli thawed and drained of excess water
• 3 tablespoons all-purpose flour
• ½ cup vegetable broth or low-sodium chicken broth
• ½ cup whole milk
• 1 ¼ cups shredded cheddar cheese divided

For the Topping:

• 1 tablespoon unsalted butter
• ½ cup panko bread crumbs
• ¼ teaspoon kosher salt

Instructions

• Place a rack in the center of the oven and preheat the oven to 350°F. Coat an 8×8-inch baking dish with nonstick spray.
• Melt the butter in a large skillet over medium heat. Add the onion, salt, and pepper and cook, stirring regularly, until softened, about 6 minutes. Add the garlic and frozen vegetables and cook for 2 to 3 minutes, until starting to soften.
  
• Sprinkle the flour over the vegetable mixture and cook, stirring, until toasty golden, and dry, about 1 minute.
  
• While stirring, slowly pour in the broth, breaking up any clumps of flour and scraping browned bits off the bottom of the pan.
  
• Increase the heat to a simmer. Let simmer 1 minute, then turn off the heat. Stir in the milk and 1 cup of cheese.
• Transfer the mixture to the prepared baking dish.
  
• Make the topping: In a small bowl, melt the butter. Stir in the panko and salt. Sprinkle the topping and the remaining ¼ cup cheese over the casserole.
  
• Bake for 15 to 20 minutes, until the top is golden-brown. Let cool for at least 5 minutes before serving.

Notes

• TO STORE: Refrigerate leftovers wrapped in the casserole dish or in an airtight container for up to 4 days.
• TO REHEAT: Warm small portions of leftovers in the microwave, or pop the casserole dish back in a 350ºF oven until the casserole is warmed through.
• TO FREEZE: I do not recommend freezing, but if you have leftovers that you won’t eat within 4 days, you can transfer them to an airtight container and store for up to 6 months. Thaw in the refrigerator and drain off any excess liquid before reheating.

Nutrition

Serving: 1(of 6) | Calories: 267kcal | Carbohydrates: 17g | Protein: 10g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 51mg | Potassium: 216mg | Fiber: 3g | Sugar: 2g | Vitamin A: 5958IU | Vitamin C: 10mg | Calcium: 228mg | Iron: 1mg

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