Pasta with Ham and Peas

We had a whole lot of ham left over after Thanksgiving and I could hardly wait to make a pasta dish with it. I love the salty bite of ham in contrast with cream and pasta.

While I highly recommend making the entire recipe as written, especially if you have a family of hearty eaters, the recipe can be halved for fewer servings. I’ve listed this as 8 servings, but my teenagers easily polished it off with second helpings.

The recipe can also be tweaked if you don’t quite have 4 cups of ham, three will still work. Have extra of something? Sneak it in, it will be just fine. The only part I stay fairly true to is the cream sauce. You do need the right proportions of cream and butter and broth to make it work as desired.

Ham and Pea Pasta

This easy pasta recipe is a tasty way to use up leftover ham with just a few additional items that are easy to find in most any grocery store. If leftover ham isn’t in the cards, grab a couple ham steaks from the store to dice up and use here.

Leftovers don’t last long with teenagers around, so I’ve started stashing a lunch portion before dinner even hits the table most nights. Thankfully, I managed to stash some for myself this time—and it reheated beautifully. Honestly, with how much my crew loves this, I can’t see myself making a smaller batch anytime soon. Maybe next time I’ll try saving enough for two lunches.

Ham and Pea Pasta Recipe

The simple step-by-step directions here have you building your sauce from a simple base of butter, garlic, and flour. Simmer that with your Italian seasoning and heavy cream before adding the chicken broth. Start with two cups and if it is still too thick add a splash or two more.

Add the pasta, peas, and ham. Stir to combine over the heat just briefly to warm up the peas and ham. Then dinner is ready! It really is that easy.

I originally made this dish with angel hair pasta and the whole family loved it. However, over time, I’ve made it with a bunch of different pastas. It turns out that the smaller bite-size pastas are everyone’s favorite for this dish. So, I’ve reshot it to show how we make it today.

Pasta with Vegetables

Pasta and vegetables are a fast, easy, tasty option for dinner any night of the week. Broccoli Pasta with garlic, lemon, and Parmesan cheese is a light, flavorful main dish or a perfect side with grilled chicken or steak.

Creamy mushroom pasta is cream sauce perfection with sauteed mushrooms, garlic, parmesan cheese, and spaghetti noodles. And this tender pasta with broccoli and mushrooms in a garlicky cream sauce is a quick dinner that my whole family enjoys. If you love mushrooms as much as we do, you’ll want to try both of these recipes.

The rich flavors of butter, garlic, and lemon come together with the earthiness of fresh asparagus to create a dish you will immediately crave again. I have never had leftovers when making this recipe.

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Ham and Pea Pasta

Creamy pasta with chunks of savory ham and tender sweet peas comes together in less than 30-minutes for this pasta night favorite.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 8

Calories 533kcal

Author Mary Younkin

Ingredients

• 16 ounces bite-size pasta
• 6 tablespoons butter
• 8 garlic cloves
• 3 tablespoons all purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1 tablespoon Italian seasonings
• ½ teaspoon kosher salt adjust to taste
• ½ teaspoon freshly ground black pepper adjust to taste
• 4 cups cooked ham chopped into ½-inch pieces, about 1 pound
• 2 cups frozen peas
• ¼ cup Parmesan OPTIONAL
• 2 tablespoons fresh Italian parsley chopped

Instructions

• Cook and drain the pasta, according to the directions on the package. While the pasta is cooking, melt the butter in an extra-large skillet or dutch oven over medium-high heat.
• Add the garlic and cook for about 30 seconds, until fragrant and then sprinkle with flour. Whisk to combine and then drizzle in the chicken broth while continuing to whisk constantly.
• Slowly add the cream and the Italian seasonings. Continue to whisk until incorporated. Continue cooking for about 4-5 minutes, until thickened. If the mixture is too thick, add a splash more chicken broth. Taste the sauce and add salt and pepper, adjust the amounts as desired.
• Return the pasta to the sauce and toss well to coat thoroughly. Add the ham, peas, and Parmesan if desired. Stir to combine. Sprinkle with parsley and serve warm.

Nutrition

Calories: 533kcal | Carbohydrates: 52g | Protein: 23g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 101mg | Sodium: 1148mg | Potassium: 446mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1098IU | Vitamin C: 30mg | Calcium: 103mg | Iron: 2mg

Cottage Pie vs Shepherd’s Pie

What’s the difference between cottage pie vs shepherd’s pie? In traditional shepherd’s pie, the filling is made with lamb. It’s called shepherd’s pie, after all. This version is made with ground beef, which technically makes it a cottage pie.

Most people today tend to use the terms interchangeably. The difference is negligible. Both versions are absolutely delicious, with a hearty meat and vegetable filling and a mashed potato topping. So, use whichever meat you prefer.

Baked Potato Shepherd’s Pie

Depending on the size of your potatoes, you’ll likely have both leftover filling and mashed potatoes. I like to combine the two in a small pan to make a mini shepherd’s pie for additional servings.

I tend to err on the side of extra vs less when cooking, especially when the recipes are a little more involved like this baked potato shepherd’s pie. It doesn’t take much more time to make enough to ensure leftovers. That is always satisfying when I’ve spent a little extra effort making dinner.

Cottage Pie Baked Potatoes

This recipe is perfect for my family. Feel free to reduce the recipe as desired for fewer servings. A halved recipe makes four servings.

If your potatoes are on the smaller side, you’ll have more than 8 potatoes to work with in this recipe. I prefer to use Yukon gold potatoes, and they tend to be smaller than Russets most of the time.

As a result, I was able to make 12-14 smaller stuffed potatoes with about 3 pounds of potatoes when I was photographing this recipe.

Shepherd’s Pie Baked Potato

You’ll need the following ingredients to make this recipe:

• Yukon gold or Russet potatoes
• olive oil
• kosher salt and black pepper
• butter and milk
• shredded cheddar

Filling Ingredients

• ground beef
• flour
• onion, carrots, and garlic
• salt and pepper
• parsley, thyme, and basil
• petite diced tomatoes
• Worcestershire sauce
• water or beef broth
• frozen peas
• fresh Italian parsley

Begin by preheating the oven to 400°F. Scrub the potatoes to remove all dirt and then rinse and dry them well. Poke several holes into each potato with a fork and place them on a baking sheet.

Drizzle each potato with oil and sprinkle each potato generously with salt. Next, rub with your hands to coat and place in the oven. Bake for about an hour, until fork tender. They should be crisp on the outside and tender inside.

Remove from the oven and set aside until cool enough to handle. Then, slice the top off of each potato and scoop out the potato center, leaving a thin but sturdy wall with the skin. Place the removed portion in a large bowl.

Add the butter, milk, half of the cheese, ½ teaspoon salt, and pepper to the bowl with the potato fillings. Then, mash everything together and taste. Adjust the salt and/or pepper, then set aside.

Shepherd’s Pie with Cheese

While the potatoes are cooking, cook and crumble the ground beef over medium heat. When it is almost browned, drain off any excess grease and sprinkle with flour. Continue stirring and cooking for 1 minute, to coat well.

Add the onions and carrots. Cook for 2-3 minutes, then add the garlic, parsley, thyme, basil, 1 teaspoon salt, and ½ teaspoon black pepper. Continue cooking for an additional 2-3 minutes until the onions are soft.

Add the tomatoes and Worcestershire sauce. Stir to combine and cook for another couple of minutes. If the mixture looks dry, add a splash of water or broth along with the peas.

Continue stirring, then taste and season with additional salt and pepper, as desired. Remove from the heat.

Spoon the beef filling into the potatoes and top each with a heaping of mashed potatoes. Then, sprinkle the remaining cheese over each potato.

Place the potatoes back on the metal sheet pan, then return them to the oven for another 10 minutes until the cheese has melted. Sprinkle with fresh parsley before serving.

Stuffed Vegetables

Looking for more recipes with stuffed vegetables?

Dive into this timeless combination of flavors with savory chicken, gooey mozzarella, and marinara sauce, nestled in tender crisp squash, and topped with toasted bread crumbs. Chicken Parmesan Zucchini Boats are a big hit!

Savory and sweet, with a touch of heat, blends perfectly in this sausage and apple Stuffed Acorn Squash. And, saucy barbecue Chicken Stuffed Potatoes, topped with melted cheese are mealtime perfection.

If you like the idea of stuffed vegetables, but don’t want to do as much labor, give this one pot Stuffed Pepper Skillet a try. It’s loaded with ground beef, rice, and bell peppers in a flavorful tomato sauce.

Tender carrots and broccoli and a rich, creamy sauce are nestled under a layer of golden, flaky biscuits just begging to be enjoyed with this vegetable pot pie casserole.

Zucchini Pizza Boats are proof that everything is made better with the amazing glory of cheesy pizza toppings. Fluffy baked potatoes stuffed with spicy beef and black beans and plenty of melting cheese are always a hit for dinner.

Creamy, classic mashed potatoes are elevated with the sharp and tangy flavor of white cheddar cheese in these White Cheddar Mashed Potatoes.

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Cottage Pie Baked Potatoes

Crispy baked potatoes are filled with hearty meat and vegetables and topped with creamy mashed potatoes in these Cottage Pie Baked Potatoes.

Course Main Course

Cuisine American

Prep Time 1 hour hour

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 8

Calories 583kcal

Author Mary Younkin

Ingredients

Potato Ingredients

• 3 pounds Yukon gold or Russet potatoes about 8 large potatoes
• 2 tablespoons olive oil
• 1½ teaspoons kosher salt divided, adjust to taste
• ¼ cup butter room temperature
• ¼ cup milk
• ½ teaspoon freshly ground pepper adjust to taste
• 2 cups freshly shredded cheddar cheese divided

Filling Ingredients

• 2 pounds ground beef
• 3 tablespoons all purpose flour
• 1 small yellow onion diced into ¼-inch pieces, about ¾ cup
• 3 medium carrots diced into ¼″ pieces, about 1 cup
• 4 large cloves of garlic minced
• 1 teaspoon kosher salt adjust to taste
• ½ teaspoon freshly ground black pepper adjust to taste
• ½ teaspoon dried parsley
• ½ teaspoon dried thyme
• ½ teaspoon dried basil
• 14 ounces petite diced tomatoes
• 1-2 tablespoons Worcestershire Sauce
• ¼ cup water or beef broth only as needed
• ½ cup frozen peas
• 1 tablespoon fresh Italian parsley for serving

Instructions

Potato Instructions

• Preheat the oven to 400°F. Scrub the potatoes to remove all dirt and then rinse and dry thoroughly. Poke several holes into each potato with a fork and then place them on a baking sheet.
• Drizzle each potato with oil and sprinkle each potato generously with salt. Rub with your hands to coat and then place in the oven.
• Bake for about an hour, until fork tender. The potatoes should be crisp on the outside and tender inside.
• Remove from the oven and set aside until cool enough to handle. Slice the top off of each potato (about ¾ of the way up) and scoop out most of the potato center. Be sure to leave a thin wall of potato along each skin to keep the potatoes sturdy.
• Place the removed potato portions into a large bowl. Then, add the butter, milk, half of the cheese, ½ teaspoon salt, and pepper to the bowl. Mash together and taste the potatoes. Adjust the salt and/or pepper, then set aside.

Filling Instructions

• While the potatoes are cooking, cook and crumble the ground beef over medium heat. When it is almost browned, drain off any excess grease and sprinkle with flour. Continue stirring and cooking for 1 minute, to coat well.
• Add the onions and carrots. Cook for 2-3 minutes then add the garlic, parsley, thyme, basil, 1 teaspoon salt, and ½ teaspoon black pepper. Cook an additional 2-3 minutes until the onions are soft.
• Add the tomatoes and Worcestershire sauce. Stir to combine and cook for a couple of minutes. If the mixture looks dry, add a splash of water or broth along with the peas.
• Stir to combine. Taste and then season with additional salt and pepper, as desired. Remove from heat. Spoon the beef into the potatoes, then top each potato with a heaping of mashed potatoes.
• Sprinkle the remaining cheese over each potato, then place back in the oven for about 10 minutes, until the cheese has melted and the edges are lightly browned. Sprinkle with parsley before serving.

Notes

If your potatoes are on the smaller side, you’ll have more than 8 potatoes to work with in this recipe. I prefer to use Yukon gold potatoes and they tend to be smaller than the Russets are most of the time. So, I was able to make 12-14 smaller stuffed potatoes with about 3 pounds of potatoes

Nutrition

Calories: 583kcal | Carbohydrates: 42g | Protein: 35g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 1155mg | Potassium: 1403mg | Fiber: 6g | Sugar: 6g | Vitamin A: 4521IU | Vitamin C: 45mg | Calcium: 282mg | Iron: 5mg

{originally published 9/4/23 – recipe notes and photos updated 4/10/25}

Chicken Pot Pie with Puff Pastry

Oh, how I love pot pies. They’re a blissful, comforting indulgence. And, that’s true whether they’re made completely from scratch or with the help of a store-bought crust.

Let me be honest. While I love the decadence of an artisanal puff pastry, I rarely have the time (or motivation) to make it at home. So, I’m not above buying it at the store. In fact, my favorite recipe ever that uses store-bought puff pastry is these palmier cookies. I’ve been making them for years now and they never fail to impress our friends.

Depending on how many you’re feeding, you can assemble individual pot pies with puff pastry, or you can use a casserole dish to make one for the whole family. Regardless of how many you want to make, puff pastry is the perfect crown.

The butter-kissed puff pastry provides a satisfying crunch that gives way to all the tender textures and wonderful flavors below. And, since it’s ready to go when you buy it, this pot pie is super easy to throw together. Don’t worry, no one will know. How would they know?

And, since I’m apparently just giving away my cooking secrets, let me just add that pot pies make a welcoming home for leftover meats and vegetables. Obviously, some flavors don’t fit. But, if it has a savory profile, it can be added to a chicken pot pie, no problem.

Puff Pastry Chicken Pot Pie

I do have a few tips I have acquired for making a beautiful puff pastry chicken pot pie. First, it’s easier to trim the puff pastry if you lay it out flat. Then, set the dishes you want to use face down on top of it and trim.

Second, you can make individual pot pies just as easily as you can make a giant casserole. And third, just because you’re making one big casserole-sized pot pie, that doesn’t mean you can’t still have a beautiful crust. Cut the puff pastry into squares or strips and layer them out across the top in a visually distinctive pattern. It only takes a minute, but it makes your puff pastry crust look like it came from a bakery!

What Goes with Chicken Pot Pie

Because this dish is basically a whole meal by itself, it can be hard to know what goes with chicken pot pie. But, I have some suggestions that I use when serving this at my table.

The first is this sweet kale salad. A little sweetness goes a long way in balancing out such a hearty main dish. And, it uses seasonal produce that is at its peak in the cold months. That’s certainly when pot pie most frequently appears on our menu. You could also serve this kale crunch salad for the same reasons, if you like the Chick-fil-A salad it copycats.

Leafy greens, crunchy apple slices, and chewy raisins are fabulous together in this spinach apple salad. It even has a tangy sweet dressing. The salad is a delightful balance for the flavors and textures in pot pie.

And, for the perfect dessert? Don’t wait on the oven. Skip it entirely with these no-bake avalanche cookies. They’ve got creamy peanut butter, chewy marshmallows, indulgent almond bark, Rice Krispies, and chocolate chips. And, they’re ready to eat in just 10 minutes!

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Chicken Pot Pie with Puff Pastry

Flaky buttery pastry tops a luscious medley of tender chicken, hearty vegetables, and a creamy, savory sauce in these puff pastry pot pies.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6

Calories 587kcal

Author Mary Younkin

Ingredients

• ¼ cup butter
• 1 small yellow onion chopped small, about 1 cup
• 2 cloves garlic minced
• ½ cup celery sliced very thin, about 2 stalks
• ⅓ cup all-purpose flour
• 1½ cups chicken broth
• 1 cup milk
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ¼ teaspoon celery seed
• 4 cups cooked chicken diced into ½-inch pieces (turkey may be substituted)
• 2 cups frozen mixed vegetables
• 1 tablespoon fresh rosemary minced
• 1 tablespoon fresh Italian parsley minced
• 1 sheet of puff pastry thawed

Instructions

• Preheat oven to 400°F. Grease a 10-inch baking dish with butter, or several individual ramekins. Set one sheet of puff pastry on the counter to thaw.
• In a large deep skillet, over medium-high heat, melt the butter. Add the onions and celery and cook until soft, about 3 minutes. Stir in flour. Slowly stir in chicken broth and whisk to combine.
• Add the milk along with the salt, pepper, and celery seed. Reduce heat and simmer over medium-low heat until thickened, about 5 minutes.
• Add the chicken and vegetables, along with the rosemary and parsley. Stir to mix throughout. Pour the mixture into the prepared baking dish.
• Top with a sheet of puff pastry. Seal the edges and cut away any excess dough. Make a few slits in the top to allow steam to escape while baking. Brush the crust with an egg wash, if desired. (egg wash note below)
• Bake for 25-30 minutes, or until the filling is bubbling hot and the crust is golden. Cool for 10 minutes before serving.

Notes

To make an egg wash: Whisk together one egg with about a teaspoon of water and brush this mixture over the crust before baking. The egg helps the crust brown beautifully.

Nutrition

Calories: 587kcal | Carbohydrates: 45g | Protein: 42g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 112mg | Sodium: 1081mg | Potassium: 698mg | Fiber: 5g | Sugar: 3g | Vitamin A: 3455IU | Vitamin C: 8mg | Calcium: 113mg | Iron: 3mg

{originally published 11/23/23 – recipe notes and photos updated 2/25/25}

Pasta with Peas and Bacon

Pasta dishes like this bacon pasta should be the busy person’s go-to when it comes to getting dinner on the table fast. Angel hair pasta cooks up at the speed of light.

In fact, in the time it takes to bring your water to a boil and boil the angel hair pasta, you’ll likely have crisped your bacon up in the skillet already. Even moving slowly, this dish should come together in well under 30 minutes.

That means you’ll have a nutritious dish that everyone loves in less time than it would take to order and receive take-out or dinner delivery. My guys went a little crazy over this meal when I first made it and they’ve already asked when we’ll be having the “bacon pea pasta thing” again. (It’s a good thing they aren’t responsible for the naming of new recipes around here!)

Pasta with Bacon and Peas

You’ll need the following ingredients for this recipe:

• angel hair pasta
• thick cut bacon
• garlic cloves
• heavy cream
• kosher salt
• freshly ground black pepper
• frozen peas
• fresh Italian parsley
• shaved or shredded Parmesan cheese

Bacon Pea Pasta

Bring a large pot of water to a boil. While the water is heating, slice the bacon. Cook the pasta, until it is tender and still a bit firm, about 12 minutes. Scoop out ½ cup of the pasta cooking water and set aside before draining the pasta.

While the pasta is cooking, warm a large deep-sided skillet or Dutch oven over medium-high heat.

Add the bacon and let it cook while stirring occasionally, for about 10-12 minutes, until it is done. Transfer the bacon to a plate. Drain the grease, leaving about a tablespoon of grease in the skillet.

Place the skillet back over medium heat and add the garlic. Cook for about 1 minute, until fragrant.

Carefully pour the reserved pasta water into the hot skillet. Use a flat metal spatula to scrape up the brown bits and deglaze the pan.

Add the cream, salt, and pepper to the skillet and stir to combine.

Reduce the heat to medium and let it simmer for 1-2 minutes until it thickens slightly.

Add the peas and stir to warm. If the pasta hasn’t finished cooking yet, move the sauce off the heat until the pasta finishes.

Add the pasta to the skillet with the sauce. Stir to coat the pasta with sauce.

Add the bacon and the parsley to the skillet and stir to combine. Taste, and adjust the salt, if needed. Sprinkle with cheese before serving.

Pasta with Bacon

Pasta and bacon go together like bread and butter! For more wonderful pasta and bacon pairings, try out garlicky Bacon Asparagus Pasta including a generous handful of freshly shredded Parmesan cheese, delicate asparagus, a squeeze of fresh lemon, and a sprinkling of red pepper flakes.

Calling all Brussels sprouts fans! Tender pasta and crisp Brussels sprouts are combined with a smoky bacon cream sauce in this irresistible Brussels Sprouts Pasta.

Tender pasta, shrimp, bacon, and asparagus are tossed with garlic in a creamy sauce to make this irresistible (and deceptively easy to make!) Shrimp Asparagus Pasta.

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Pasta with Peas and Bacon

Tender, delicate angel hair pasta gets a carbonara-like glow up with a flavorful bacon and pea cream sauce in this delightful and simple dish.

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 572kcal

Author Mary Younkin

Ingredients

• 8 ounces angel hair pasta
• ½ cup reserved pasta water
• 6 strips thick cut bacon about ½ pound, cut into ½-inch wide strips
• 4 garlic cloves minced
• ½ cup heavy cream
• ¾ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 cup frozen peas
• ¼ cup fresh Italian parsley chopped small
• 2 ounces shaved or shredded Parmesan cheese

Instructions

• Bring a large pot of water to a boil. While the water is heating, slice the bacon. Cook the pasta, until it is tender and still a bit firm, about 12 minutes. Scoop out ½ cup of the pasta cooking water and set aside before draining the pasta.
• While the pasta is cooking, warm a large deep-sided skillet or Dutch oven over medium-high heat. Add the bacon and let it cook while stirring occasionally, for about 10-12 minutes, until it is done. Transfer the bacon to a plate. Drain the grease, leaving about a tablespoon of grease in the skillet.
• Place the skillet back over medium heat and add the garlic. Cook for about 1 minute, until fragrant. Carefully pour the reserved pasta water into the hot skillet. Use a flat metal spatula to scrape up the brown bits and deglaze the pan.
• Add the cream, salt, and pepper to the skillet and stir to combine. Reduce the heat to medium and let it simmer for 1-2 minutes until it thickens slightly. Add the peas and stir to warm. If the pasta hasn’t finished cooking yet, move the sauce off the heat until the pasta finishes.
• Add the pasta to the skillet with the sauce. Stir to coat the pasta with sauce. Add the bacon and the parsley to the skillet and stir to combine. Taste, and adjust the salt, if needed. Sprinkle with cheese before serving.

Nutrition

Calories: 572kcal | Carbohydrates: 50g | Protein: 17g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 69mg | Sodium: 809mg | Potassium: 383mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1051IU | Vitamin C: 21mg | Calcium: 54mg | Iron: 2mg

Creamed Peas and Potatoes

My family is always happy when this is on the table and it pairs beautifully with so many of our favorite entrees. I’ve served it with oven-roasted chicken, meatloaf, and roast sausage as well.

You only need five basic ingredients to make this recipe: baby potatoes, English peas, butter, flour, and milk. Then, season to taste with salt and pepper.

You can buy English peas in the shell, or find them pre-shelled. They, do take a little work to shell, but the sweet flavor they add to this dish is the star of the show

To shell peas, simply break the stem off. Then, pull that tough, fibrous string down to the tip of the pod. Squeeze the pod between your fingers to push the individual peas out of the opening.

Also, remember that when boiling any vegetables that grow below ground, add them at the start. So, bring the potatoes to a boil with the water.

Then, reduce the heat and keep it at a simmer for the remaining time. If you’ve ever boiled potatoes on high heat, you’ll know that the swiftly roiling water can rip the skins off and break down some of the potatoes.

Smooth, creamy, and classic creamed peas cooked in a buttery roux aren’t just for the holidays at grandma’s house. And for a couple more quick pea dishes, these simple buttered peas or peas and carrots are about to become new favorites for last-minute side dishes.

Creamed Potatoes and Peas

You’ll need the following ingredients to make this recipe:

• baby potatoes
• shelled English peas
• butter
• all-purpose flour
• milk
• kosher salt
• freshly ground black pepper

Place the halved potatoes in a large saucepan. Cover with water and bring to a boil over high heat. Reduce to a simmer and continue cooking for 7-9 minutes, just until fork tender. Drain in a colander.

In the same saucepan, bring about an inch of water to a boil. Add the peas and cook for 90 seconds, until just barely tender. Add the peas to the colander with the potatoes.

Add butter to the same saucepan used for the peas and melt over medium heat. Add the flour and stir with a whisk to make a thick paste. Gradually add the milk, whisking constantly until slightly thickened, about 3-4 minutes. Season to taste with salt and pepper.

Add the potatoes and peas to the sauce. Simmer the creamed peas and potatoes over low heat for about 5 minutes, until everything is well coated. Serve warm.

Potatoes and Peas

If potatoes are on the table, odds are good that dish will be my favorite for that meal. From these cheesy, crispy smashed potatoes topped with bacon to the hasbrown waffles that my whole family adores, I can’t have too many potatoes in my life.

Roasted baby potatoes are fluffy on the inside with a deliciously crisp exterior making for an easy dinner dish. Seasoned simply or tossed with every herb in the kitchen, roasted potatoes work perfectly with any meal.

When I’m in a hurry, or when the oven is otherwise occupied, roasting potatoes in the air-fryer is another way to make sure I have potatoes at my fingertips.

Potatoes with sausage are a combination that I could easily eat three times a week. Hot sausage in this dish as it pairs easily with the mildness of the Yukon potatoes.

If you’re a sweet potato lover, air fried sweet potatoes are the perfect little crispy bite with a soft interior. They are great as a side, tossed into hash, or tucked into tacos.

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Creamed Peas and Potatoes

Creamed peas and potatoes is a delicious side dish that is wonderfully simple to make. The tender pop of English peas adds a wonderful texture to the softness of baby potatoes in this recipe.

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 164kcal

Author Mary Younkin

Ingredients

• 1½ pounds very small baby potatoes halved
• 8 ounces shelled English peas about 1½ cups worth
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• ¼ teaspoon kosher salt adjust to taste
• ¼ teaspoon freshly ground black pepper adjust to taste
• 1 cup milk

Instructions

• Place the halved potatoes in a large saucepan. Cover with water and bring to a boil over high heat. Reduce to a simmer and continue cooking for 7-9 minutes, just until fork tender. Drain in a colander.
• In the same saucepan, bring about an inch of water to a boil. Add the peas and cook for 90 seconds, until just barely tender. Add the peas to the colander with the potatoes.
• Add butter to the same saucepan used for the peas and melt over medium heat. Add the flour and stir with a whisk to make a thick paste. Gradually add the milk, whisking constantly until slightly thickened, about 3-4 minutes. Season to taste with salt and pepper.
• Add the potatoes and peas to the sauce. Simmer over low heat for about 5 minutes, until everything is well coated. Serve warm.

Nutrition

Calories: 164kcal | Carbohydrates: 28g | Protein: 6g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 136mg | Potassium: 633mg | Fiber: 5g | Sugar: 5g | Vitamin A: 416IU | Vitamin C: 37mg | Calcium: 74mg | Iron: 1mg

Buttered Peas

When I finally sat down to write this recipe I was writing the instructions and when I got to “Prep Time” I paused, and couldn’t help but laugh. I wanted to write ZERO minutes but I thought that might throw people off.

So I went with three minutes, in case you are a slow mincer. It took me less than that to pull everything out of my freezer and pantry and get to cooking. Just over 5 minutes later quick buttered peas were ready for dinner.

What takes the most time is chopping the shallot and mincing garlic. I prefer fresh garlic but if you have the jarred in your refrigerator go for it. It will work perfectly.

When sauteing the garlic do not add it with the shallots. The shallots need a bit more time. Garlic can burn if you saute it too long. That would result in a really bitter taste. So add the garlic along with the peas and keep it moving to flavor the dish and not burn.

How to Cook Frozen Peas

You’ll need the following ingredients for this recipe:

• butter
• shallot
• frozen peas
• garlic
• sugar, salt, and pepper

To cook the peas, melt the butter in a large skillet over medium-high heat. Add the shallot and cook until softened and fragrant, about 2 minutes. Add the frozen peas and the garlic.

Sprinkle lightly with sugar, cover, and cook, stirring occasionally, until the peas are heated through, about 3-4 minutes. Season with salt and pepper to taste. Serve warm.

Frozen peas are a staple in my freezer, useful for more than the bumps and bruises my kids get.

I know the back of the package of peas might say to boil them, but please don’t. Do a quick saute you won’t regret it. If you’re in even more of a hurry, a quick steam in the microwave will also work.

Frozen peas do not need to be thawed before cooking. To warm, cook them quickly over medium-high heat. Take care not to cook them for too long or they will start to spilt and lose some of their sweetness.

I use frozen peas in this fried rice as well and it never fails to disappear about as quickly as I can serve it.

Smooth, creamy, and classic creamed peas cooked in a buttery roux aren’t just for the holidays at grandma’s house.

It doesn’t get much more boring sounding than frozen peas and carrots, however, add some garlic and butter, and now we’re talking.

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Quick Buttered Peas

Garlicky with a hint of sweetness, quick buttered peas will have you sauteing and not boiling those frozen peas ever again.

Course Side Dish

Cuisine American

Prep Time 3 minutes minutes

Cook Time 5 minutes minutes

Total Time 8 minutes minutes

Servings 4 servings

Calories 146kcal

Author Mary Younkin

Ingredients

• 2 tablespoons butter plus more for serving, if desired
• 1 shallot, minced (2 tablespoons minced yellow onion may be substituted)
• 1 pound frozen peas
• 2 garlic cloves, minced
• 1 teaspoon sugar
• ¼ teaspoon kosher salt adjust to taste
• ¼ teaspoon freshly ground black pepper adjust to taste

Instructions

• Melt the butter in a large skillet over medium-high heat. Add the shallot and cook until softened and fragrant, about 2 minutes. Add the peas and the garlic.
• Sprinkle with sugar, cover, and cook, stirring occasionally, until the peas are heated through, about 4 minutes. Season with salt and pepper to taste. Top with an additional pat of butter and serve warm.

Notes

Do not thaw the peas before adding them to the skillet.

Nutrition

Calories: 146kcal | Carbohydrates: 17g | Protein: 6g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 196mg | Potassium: 278mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1042IU | Vitamin C: 45mg | Calcium: 30mg | Iron: 2mg

I’ve cooked sweet potatoes just about every way imaginable. And, let me tell you, the savory side of sweet potatoes is so underrated. We adore these savory mashed sweet potatoes and smashed roasted sweet potatoes. This casserole is all I need to prove that the sweet potato is meant for more than marshmallows.

Ground Beef Sweet Potato Casserole

If you’ve never swapped out mashed potatoes for their orange counterparts in different recipes and casseroles, you are missing out! While, we still love our regular potatoes, I have to admit that this sweet potato topping is truly something special.

Instead of fading quietly into the background like potatoes, it lends complexity and contrast. There’s an almost nutty, slightly sweet taste that balances the savory beef perfectly. Hearty enough for serious appetites, but simple enough to pull together on a weeknight. This one leaves no leftovers.

Ingredients and Substitutions

Sweet Potato Topping – I use sweet potatoes here for the complex flavors they add. A splash of milk is all it takes to make them fluffy.

The Beef Base – Ground beef is the heart of the dish. I brown it with onion and garlic for a classic savory profile.

Vegetables – Diced carrots and frozen peas are great in this casserole. But, this is where it is most versatile. You can use diced leftover vegetables, too!

Acidity – The balsamic vinegar and stewed tomatoes are pivotal to this recipe, in my opinion. They cut down the richness with a hit of acidity, making everything brighter.

Herbs – I add parsley, thyme, and basil for a subtly herby warmth. You can swap for Italian seasoning in a pinch, but it will make the dish more earthy with the oregano.

Salt and Pepper – I always use kosher salt and freshly cracked pepper in my recipes.

How to Make Sweet Potato Casserole

Prepping Vegetables: I start by cleaning, peeling, and chopping the sweet potatoes into 1″ chunks. Then, dice the onion and carrots, and mince the garlic.

Boiling: I set the potatoes in a large pot and cover with water and a dash of salt. Then, I set them over high heat on the stove to cook until fork tender.

Browning the Beef: While the potatoes cook, I cook and crumble the ground beef in a large skillet over medium heat.

Draining Excess Fat: Once the beef is mostly browned, I drain the excess fat. Then, I add the diced carrots and onions and cook for 2-3 minutes.

Seasoning the Filling: The garlic, herbs, salt and pepper all go in once the carrots have started to soften. Then, I just give it a good mix, and let it cook for another 2-3 minutes.

Adding the Acids: While those cook, I add the canned tomatoes and balsamic vinegar to the meat. Let the liquids simmer until mostly reduced.

Final Check: Taste the meat filling, and adjust salt and pepper as needed. Then, you just have to stir in the frozen peas.

Preheating the Oven: Once the meat is finished, I preheat the oven to 350°F. That way, it can warm up while I make the topping.

Finishing the Layers & Baking

Mashing the Potatoes: I drain the sweet potatoes and then mash them in the same pot with just a bit of salt and pepper.

Adding the Milk: I carefully add the milk, a little at a time. It doesn’t take much to make them smooth and fluffy.

Layering the Casserole: I spread the beef mixture evenly across the bottom of a 9×13 baking dish. Then, I spoon the mashed topping across the top before spreading it out.

Baking: When the oven is ready, I pop it into the oven for about 25 minutes, until it is hot and bubbling.

Serving Suggestions

When it’s just me and my family, I pair this ground beef sweet potato casserole with a simple salad like my spinach apple salad or sweet kale salad. That’s enough to have a well rounded meal.

But, if I’m going to make this the centerpiece of our next gathering? I like to set out some snackable appetizers like stovetop spinach artichoke dip and roasted cauliflower hummus, so that people can visit a little longer before sitting down to eat.

Make Ahead & Storage

Make Ahead: You can assemble the entire casserole, cover it tightly, and refrigerate it for up to a day before baking. If baking straight from the fridge, add a few extra minutes to the oven time.

How to Store: Once baked, let the casserole cool completely before transferring to an airtight container in the fridge. It stays good for up to 3 days.

How to Reheat: I pop individual servings into the microwave at 30 second intervals to warm the leftovers back up.

More Sweet Potato Recipes

• Roasted Sweet Potatoes and Brussels Sprouts
• Balsamic Sweet Potatoes
• Baked Sweet Potato in the Air Fryer
• Taco Stuffed Sweet Potatoes
• Brown Sugar Glazed Sweet Potatoes

Frequently Asked Questions

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Ground Beef Sweet Potato Casserole

Rich and savory ground beef is seasoned with a dash of aromatic spices, beneath a fluffy layer of mashed sweet potatoes. This Ground Beef Sweet Potato Casserole is a hearty dinner you're sure to love.

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 6

Calories 306kcal

Author Mary Younkin

Ingredients

• 2 medium-large sweet potatoes about 1 pound
• 1½ pounds ground beef
• ½ large yellow onion
• 3-4 large cloves of garlic minced
• 1 cup carrots about 3 medium diced into ½" pieces
• 14 ounces diced stewed tomatoes
• 2 tablespoons balsamic vinegar
• 1 teaspoon parsley
• 1 teaspoon thyme
• 1 teaspoon basil
• 1 teaspoon kosher salt adjust to taste
• ½ teaspoon freshly ground black pepper adjust to taste
• ½ cup frozen peas
• 2-3 tablespoons milk adjust as needed

Instructions

• Peel and dice the sweet potatoes into 1" pieces. Place them in a pot and cover with water and a sprinkle of salt. Cook until fork tender, this should take less than 15 minutes.
• While the potatoes are cooking, cook and crumble the ground beef over medium heat. When it is almost browned, drain off any fat and add the onions, and carrots.
• Cook for 2-3 minutes then add the minced garlic, parsley, thyme, basil, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook an additional 2-3 minutes until the onions are soft.
• Add the tomatoes and balsamic vinegar. Cook until the liquid is reduced, as needed. Stir in the peas. Taste and then season with salt and pepper. Adjust as desired. Remove from heat and set aside.
• Preheat the oven to 350°F. Drain the potatoes and mash gently with a potato masher. Season with ½ teaspoon salt and ¼ teaspoon pepper to taste. Add just a splash of milk and stir until the potatoes are smooth and fluffy.
• Layer the beef mixture into a baking dish and then top with the mashed sweet potatoes. Bake for 25 minutes, until hot and bubbling.

Nutrition

Calories: 306kcal | Carbohydrates: 24g | Protein: 26g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 529mg | Potassium: 874mg | Fiber: 4g | Sugar: 8g | Vitamin A: 14447IU | Vitamin C: 15mg | Calcium: 78mg | Iron: 4mg

Vegetarian Pot Pie

I’ll never forget sitting at my grandmother’s kitchen table eating a frozen chicken pot pie. Eating this classic comfort food will always bring back happy memories of childhood, for me.

Maybe you’ve never considered making chicken pot pie without the chicken. But, the dish is still wonderfully hearty when prepared as a vegetarian pot pie.

Pot Pie Vegetables

The best part about this recipe is that you can use anything for the pot pie vegetables. You just need to have three cups of add-ins. I have made it with and without chicken, and both versions are tasty.

I often substitute leftover cooked vegetables for the frozen vegetables in this recipe. This is one of my favorite ways to fancy up any leftover meats or veggies in my fridge.

When I shot the photos for this recipe, I used roasted broccoli. I loved the broccoli-centric pot pie! If you’re using leftover vegetables, take care that they are still crisp when added to the recipe and haven’t softened too much. The last thing anyone wants is a whole lot of over-cooked vegetables in their pot pie.

Pot Pie Casserole

If your family is like mine, then they’ll rave about this easy pot pie casserole. It’s totally customizable to include your favorite ingredients and packed with satisfying warmth.

I’ve made a lot of pot pies, using everything from homemade and store-bought pie crusts, canned biscuits, and now drop biscuits. But, my favorite way to top my pot pies is with drop biscuits. It is such a simple, yet delicious way to finish this dish.

If your favorite pot pie is made with a pie crust, do that! The biscuit topping isn’t a requirement. Make the recipe your own.

Vegetable Pot Pie Recipe

You’ll need the following ingredients to make this recipe:

• milk and butter
• onion and celery
• vegetable stock
• salt and pepper
• celery seed and Italian seasoning
• frozen vegetables
• flour, baking powder, and sugar

Start by preheating your oven to 425°F. Then, grease a deep pie plate with butter and set aside. In a large deep skillet, over medium-high heat, melt the butter.

Add the onions and celery to the skillet and cook until soft, about 3 minutes. Stir in flour. Then, slowly stir in the vegetable stock and whisk to combine. Next, add the milk and salt, pepper, and celery seed.

Reduce heat to medium-low and simmer until thickened, about 5 minutes. Taste and adjust salt, as needed.

Add the vegetables. Stir to mix throughout. Pour the mixture into the prepared pie plate and set aside.

In a mixing bowl, whisk together the flour, baking powder, salt, and sugar. Grate the butter and dump it into the bowl with the dry ingredients.

Mix in the butter with a fork until the mixture resembles a coarse meal with little pea size or smaller lumps throughout.

Gradually stir in the milk – do not dump all the milk in at once! Continue adding milk until the dough just pulls away from the side of the bowl. It should still look somewhat dry and be a bit sticky.

Scoop the dough over the filling. The medium scoop in this set is perfect for this.

Bake for 14-18 minutes in the oven, until the topping is golden brown and the filling is bubbling. Cool for at least 10 minutes before serving.

Vegetable Pot Pie

If you enjoyed this recipe for vegetable pot pie, I strongly recommend trying Vegetable Spaghetti next. Tender crisp veggies give this dish a terrific bite.

I always double the recipe when making Vegetable Fried Rice. It’s full of so many great flavors and textures, and it keeps beautifully in the fridge for make ahead lunches.

This Chicken Vegetable Soup with Potatoes is a dream for a hearty supper, warming body and soul. And, make a batch of these Cheese Biscuits with Vegetables to complete the meal. You won’t regret it!

For those who love a good stir fry, check out this Smoked Sausage Vegetable Stir Fry. It’s a complete meal in just one pan, and it’s ready to eat in just twenty minutes.

This Ground Beef and Potato Casserole is a hearty, comfort-food dish that combines ground beef, sliced potatoes, and a rich, creamy sauce to create a cheesy dinner that the whole family will love.

When you combine crisp, tender green beans with earthy artichoke hearts, and bathe them in a garlicky cream sauce, the result is a Green Bean Artichoke Casserole that is certain to be a win on your holiday table.

Flaky buttery pastry tops a luscious medley of tender chicken, hearty vegetables, and a creamy, savory sauce in these Puff Pastry Pot Pies.

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Vegetable Pot Pie Casserole

Tender vegetables and a rich, creamy sauce are nestled under a layer of golden, flaky biscuits just begging to be enjoyed with this pot pie.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 8

Calories 198kcal

Author Mary Younkin

Ingredients

Filling Ingredients

• 2 tablespoons butter
• ½ cup yellow onion diced into ¼-inch pieces, about ½ small onion
• ¾ cup celery sliced very thin, about 2 ribs
• ¾ cup carrots diced into ¼-inch pieces, about 2 large carrots
• 3 tablespoons all-purpose flour
• 1 cup vegetable stock
• 1 cup milk
• 1 teaspoon Italian seasoning
• ½ teaspoon granulated garlic
• ½ teaspoon kosher salt adjust to taste
• ½ teaspoon black pepper
• ⅛ teaspoon celery seed
• 4 cups cooked vegetables (Leftovers work great here, as long as they aren't too soft. Tender-crisp is perfect.) or 18-24 ounces frozen vegetables

Topping Ingredients

• 1 cup all-purpose flour
• 1¼ teaspoons baking powder
• ½ teaspoon kosher salt
• 2 teaspoons sugar
• 3 tablespoons COLD butter grated
• ½ cup milk plus more, ONLY as needed
• 1 tablespoon butter melted, for brushing on top after baking

Instructions

To Make the Filling

• Preheat oven to 425°F. Grease a deep pie plate or 10-inch casserole dish with butter and set aside. In a large skillet, over medium-high heat, melt the butter.
• Add the onions, celery, and carrots and cook until tender, about 3 minutes. Stir in flour. Add the vegetable stock and whisk to combine. Add the milk, Italian seasoning, garlic, salt, pepper, and celery seed. Whisk again to combine.
• Reduce heat and simmer over medium-low heat until thickened, about 5 minutes. Taste and adjust salt, as needed. Add the vegetables. Stir to mix throughout. Pour the mixture into the prepared pie plate and set aside.

To Make the Topping

• In a mixing bowl, whisk together the flour, baking powder, salt, and sugar. Grate the butter and dump it into the bowl with the dry ingredients. Use a fork to mix in the cold butter pieces until the mixture resembles a coarse meal with little pea size or smaller lumps throughout.
• Gradually stir in the milk–DON'T dump it in all at once! Add just enough milk until the dough pulls away from the side of the bowl. It should still look somewhat dry and be a bit sticky.
• Scoop the dough over the filling (the medium scoop in this set is perfect for this). Bake for 14-18 minutes, until the topping is golden brown and the filling is bubbling. Cool for at least 10 minutes before serving.

Notes

Any combination of vegetables and chicken can be used in this recipe. You’ll need a total of 3 cups of add-ins for this filling (e.g. 1 cup chicken + 2 cups vegetables, 3 cups vegetables without meat, etc.).

Leftover cooked vegetables may be substituted for the frozen vegetables in this recipe. This is one of my favorite ways to use up leftover meats or vegetables in the fridge!

Nutrition

Calories: 198kcal | Carbohydrates: 27g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 474mg | Potassium: 226mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3573IU | Vitamin C: 7mg | Calcium: 103mg | Iron: 2mg

My family tends to be hit or miss with enjoying salads that are served as a meal by themselves, but this one? They LOVE it. My middle son ate three huge servings the last time I made it.

A more appropriate name for this salad might be the Irresistible 7 Layer Salad with Smoky Bacon Dressing, but that’s kind of a lot. And in all honesty, 7 layer salads really are an old-fashioned favorite, aren’t they?

The salad can be assembled up to 24 hours in advance, making it perfect for busy summer nights. Layer it together in the morning, top it with the dressing, cover, and refrigerate. Toss the salad with the dressing just before serving.

Grandma’s 7 Layer Salad

Is there anyone for whom the traditional 7 layer salad recipe doesn’t bring back memories of church potlucks or dinner at Grandma’s house?

I’ve always enjoyed seven-layer salads, I mean really, a salad loaded with bacon and eggs is never going to be a bad thing in my world. But as you may already know, I am a salad lover down to the bone. So, I couldn’t resist playing a bit with Grandma’s recipe to make it my own.

Southern 7 Layer Salad Recipe

I’ve added a couple of extra eggs and a bit more bacon to the traditional Southern 7 layer salad recipe. Salads hearty enough to be a full meal on their own make me oh so happy.

You’ll need the following ingredients to make this salad:

• iceberg lettuce
• baby spinach
• salt and pepper
• eggs
• bacon
• tomatoes
• green onions
• cheddar cheese
• peas

There really isn’t a right or wrong way to make this salad. Want 8 layers? Add some chopped bell peppers.

Want 9 layers or 10 layers? Try some broccoli, cucumber, or cauliflower too. Vegetarian? Feel free to skip the bacon, if that isn’t your thing. Me, I’m much more likely to double down on the bacon.

7 Layer Salad Dressing

I am all about quick and easy homemade salad dressings when it comes to fresh salads. Sometimes I crave a simple tossed salad or an old-fashioned bean salad.

Other days, it might be creamy salads like this pea salad with a whole lot of bacon, or this dill pickle lover’s potato salad. As far as I’m concerned, there’s never a bad time for classic macaroni salad or a broccoli cauliflower salad. This hearty roasted beet salad is always a hit, and this watermelon arugula salad is a classic on a hot summer day.

Despite countless options, I continue to make almost exactly the same salad every single day for lunch, but there is no end to the ways we can change things up to keep the same basic salads interesting.

Mayonnaise Dressing for 7 Layer Salad

The first time I made a 7 layer salad and tasted the mayonnaise dressing, I immediately wanted to wake it up.

So, I reached for the pan I cooked the bacon in, added a tablespoon of warm bacon grease, and squeezed a couple of tablespoons of fresh lemon juice into the dressing. Gave it a stir and voila.

The result was a whole new bright, flavorful dressing with just a hint of smoky bacon flavor. I make the dressing with part sour cream, part mayonnaise and while that does serve to lighten it a bit, it also adds some tang that we love.

There isn’t a great deal of dressing here, it’s just over half a cup for the whole salad. When tossing the salad, the result is a very light dressing, nothing is going to be mayonnaise-soaked here.

I like to sprinkle salt and pepper over the greens when I’m layering this salad together, but you can just as easily add a bit of salt and pepper to the dressing too.

Lastly, while layered salads sure are pretty, let’s get real here. It’s not a whole lot of fun to actually serve yourself from a layered presentation.

When I’m making dinner for my family, I build the salad in a giant mixing bowl and toss it well to make sure that awesome dressing lightly coats every bite.

Looking for more classic salad recipes? Garden-fresh tomatoes, creamy mozzarella, fragrant basil, and a drizzle of balsamic make a timeless combination in this Chopped Caprese Salad.

Sweet, roasted golden beets and peppery arugula are tossed with creamy goat cheese and crunchy walnuts to make this vibrantly colorful and flavorful Golden Beet Salad that I can’t stop eating. 

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7 Layer Salad

With crunchy greens, juicy tomatoes, tender peas, cheddar cheese, plenty of bacon and eggs, and a bright, smoky dressing, this salad delivers more than you might be expecting.

Course Main Course, Salad, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 8

Calories 483kcal

Author Mary Younkin

Ingredients

• ½ head iceberg lettuce chopped into 1" pieces, about 6 cups
• 4 ounces baby spinach leaves stems removed
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground pepper
• 6 hard-boiled eggs peeled and sliced or chopped
• 8 ounces bacon cooked and chopped (reserve bacon grease for dressing)
• 3 large Roma tomatoes sliced in half, seeds removed, and chopped
• 4 green onions sliced thin
• 4 ounces freshly shredded cheddar cheese about 2 cups
• 6-8 ounces frozen peas partially thawed, about 1½ cups

Dressing Ingredients

• ¼ cup sour cream
• ¼ cup mayonnaise
• 1½ teaspoons sugar
• 2 tablespoons fresh lemon juice
• 1 tablespoon warm bacon grease

Instructions

• In a large bowl, layer the lettuce, spinach, salt and pepper, eggs, bacon, tomatoes, onions, cheese, and peas.
• Stir together the sour cream, mayonnaise, sugar, lemon juice, and bacon grease. Spread the dressing in a thin layer over the peas.
• Cover and refrigerate until ready to serve. Toss well, just before serving.

Notes

The salad can be assembled up to 24 hours in advance, making it perfect for busy summer nights. Layer it together in the morning, top with the dressing, cover, and refrigerate. Toss the salad with the dressing just before serving.

Nutrition

Calories: 483kcal | Carbohydrates: 8g | Protein: 10g | Fat: 46g | Saturated Fat: 17g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 0.01g | Cholesterol: 190mg | Sodium: 322mg | Potassium: 323mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2301IU | Vitamin C: 19mg | Calcium: 159mg | Iron: 1mg

Don’t you just love fried rice?

I can’t tell you how many variations of fried rice I’ve tried, since learning how easy it is to make at home. Not only is homemade way better than take-out fried rice, but it’s also budget-friendly and supremely easy. And, it’s a fantastic way to use up leftover meats and vegetables in the fridge.

Ground Beef Fried Rice

I try my best to keep leftover rice on hand in the refrigerator. And ground beef fried rice is just one more way that I love to make it. So, whenever I cook rice, I double the amount of rice I need for that meal, just to make sure I’ll have plenty leftover.

If that sounds weird, just try this homemade fried rice before judging me. I promise that you’ll find yourself doing it, too! And, since cooked rice will keep for 4-5 days in the refrigerator, it makes it really easy to incorporate fried rice recipes into the weekly menu.

Hamburger Fried Rice

One thing that I like about this hamburger fried rice recipe in particular is that it uses fresh ground beef. Because of that, I don’t have to have any leftover proteins on hand. I just need a package of ground beef, some eggs, and a bag of frozen veggies.

Also, can I confess something to you? I’m pretty tired of false promises when recipes claim to be a “quick” meal. It’s so frustrating to find myself 45 minutes into making dinner, and still be nowhere near finished. So, when I say it takes less than 20 minutes, I mean it!

Easy Fried Rice Recipe

I have a couple tips that really make a difference when it comes to this easy fried rice recipe. The first tip has to do with how you cook the eggs. You will get the best results if you fry them flat like a pancake.

Just pour the whisked eggs into the pan and tilt it around to cover the bottom evenly. Let the eggs cook for a few minutes, then flip the whole thing over and let it cook for another minute. It should slide right out of the skillet onto a cutting board, where you can slice it up into little pieces. I like to use my pizza cutter for this job, but you can also use any old knife.

If you’re looking for some more easy fried rice recipes, here are a few of our favorites:

Chicken and bacon fried rice was “officially” declared by my family as the best “unplanned and amazingly delicious” meal to come out of 2020. If your family has never given your recipes wacky award titles, may I suggest the tradition? It’s always a laugh!

Vegetable fried rice is filled with so many great flavors and textures, from crunchy sweet corn to tender-crisp broccoli, green beans, zucchini, and more. Still hearty, but sometimes this option feels a little lighter, or we use it as a side.

Kielbasa and shrimp are added to our favorite fried rice recipe to make it a “two thumbs up, kid-approved, hearty-as-can-be skillet” meal. Maybe it’s just my kids. But, can you see why these titles are a laugh?

Now, there is so much to love about cauliflower fried rice. While you might think of cauliflower “rice” as something you eat in place of grains, this recipe proves that cauliflower rice is delicious and satisfying in its own right.

Mexican fried rice combines the incredible Southwest flavors that my family craves with the incredible versatility of a fried rice recipe. Absolutely one of our kid favorites. Though, I just noticed that they didn’t give me an award for it. Shame.

Pulled pork, steak, and chicken come together in this fried rice skillet that is every meat lover’s dream. I’m telling you, if you have someone in your family who loves meat, this is the one to make.

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Ground Beef Fried Rice

Make restaurant quality fried rice at home with this super easy ground beef fried rice recipe. One pan. Twenty Minutes. ALL the flavor.

Course Main Course

Cuisine American

Servings 5

Calories 551kcal

Author Mary Younkin

Ingredients

• 2 tablespoons olive oil divided
• 4 eggs beaten

Beef Ingredients

• 1 pound ground beef
• 4 large cloves garlic minced
• 2 tablespoon fresh ginger cut into tiny matchsticks
• ¼ cup light brown sugar
• 2 teaspoons cornstarch
• ⅓ cup soy sauce
• 2-3 teaspoons chili paste
• ¼ teaspoon kosher salt adjust to taste
• 1½ cups frozen peas or mixed vegetables

Rice Ingredients

• 4 cups COLD cooked Jasmine rice
• ¼ cup low-sodium soy sauce
• 1 tablespoon sesame oil
• 3 green onions sliced thin

Instructions

To Cook the Eggs

• Warm a tablespoon of oil in a large skillet over medium heat. Swirl the oil to coat the surface of the pan. Pour the eggs into the pan and tilt as needed to spread them across the skillet.
• Let the eggs cook for 2-3 minutes and then flip. Cook one more minute. Slide the egg out of the skillet onto a cutting board and allow it to cool. Cut into 1/2-inch wide strips and then and cut into small pieces.

To Cook the Beef

• Warm the oil in a large skillet over medium high heat. Brown the beef until cooked through, crumbling it as it browns. Drain thoroughly, then add the garlic and ginger and cook another minute or two until fragrant.
• Whisk together the brown sugar, cornstarch, soy sauce, and chili paste. Pour the liquids over the beef, stir to combine, and bring to a simmer for 2 minutes to blend the flavors and slightly thicken the sauce. Add the peas, stir and simmer a minute longer. The peas will thaw and warm in the hot skillet. Transfer to a bowl and return the empty pan to the stove.

To Cook the Rice

• Add the remaining tablespoon of oil to the skillet and increase heat to medium high. Add the COLD rice and stir to coat. Continue stirring and cooking for about 2 minutes.
• Add the soy sauce and sesame oil. Stir well, to distribute the sauce throughout the rice. Cook for 5 minutes, stirring frequently, until the rice is heated through.
• Return the ground beef and peas to the skillet. Stir and cook an additional 1-2 minutes, until everything is hot. Add the eggs and green onions to the skillet. Stir gently to mix. Taste and add salt, only if needed.

Nutrition

Calories: 551kcal | Carbohydrates: 57g | Protein: 31g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 190mg | Sodium: 1557mg | Potassium: 600mg | Fiber: 3g | Sugar: 14g | Vitamin A: 527IU | Vitamin C: 18mg | Calcium: 75mg | Iron: 4mg