This loaded baked potato casserole consists of a creamy and buttery layer of mashed potatoes with crumbled bacon and onions, topped with shredded cheese and extra bacon. 

Garnish this freshly baked potato casserole with sliced green onions and serve alongside your favorite choice of protein for a hearty and balanced meal! Check out my easy dinner recipes for inspirations on a main dish!

What Is Loaded Baked Potato Casserole?

Loaded baked potato casserole is essentially a loaded baked potato in casserole form! 

It’s a comforting casserole consisting of mashed potatoes mixed with crumbled cooked bacon that’s added to a casserole dish and topped with shredded cheese and extra bacon. The casserole is baked in the oven before serving with freshly sliced green onions as garnish!

Loaded Baked Potato Casserole Ingredients

• Potatoes – Russets work best in this recipe, but you can use whatever potato you have on hand.
• Bacon – This will be cooked and crumbled to add to the top of the casserole. Cook it while the potatoes are boiling!
• Onion – Use your favorite onion here.
• Garlic – Fresh or from the jar.
• Butter – Omit the salt if you use salted butter.
• Sour Cream – Cut a few calories and use light.
• Cheddar cheese – Save some time and buy pre-shredded.
• Green Onion – Optional, but are always a great topping.
• Salt and pepper
• Oil

How to Make Loaded Baked Potato Casserole

Step 1: Make the potato mash by boiling the potatoes and then mashing them once drained with butter and sour cream.

Step 2: Cook the chopped onions and garlic in a heated skillet, followed by ½ of the bacon crumbles to heat through. 

Step 3: Combine the skillet mixture with the mashed potatoes and then transfer the mashed potatoes to a lightly sprayed casserole/baking dish.

Step 4: Top the casserole with shredded cheese and the remaining bacon crumbles and bake for 10 minutes or until the cheese has melted and the bacon is crispy. 

Step 5: Remove the casserole from the oven and allow it to cool for a few minutes before garnishing with sliced green onions. Serve and enjoy!

More Potato Recipes to Try

• Crock Pot Loaded Potato Soup
• Cheesy Bacon Mashed Potatoes
• Best Potato Salad Recipe
• Taco Potato Wedge Nachos

Recipe FAQs

What Types Of Potatoes Are Best For Making Baked Potato Casserole?

Russet Potatoes are one of the best types of potatoes to use when baking. The high starch content in these potatoes results in a creamy texture that’s perfect for baked potato casserole or a similar mashed potato dish. 

What Variations Can I Make to This Recipe?

• I’ve used shredded cheddar cheese but you can use another cheese that you prefer as long as it melts well.
• You can reduce the calories in this recipe by omitting the butter and using light sour cream.
• Feel free to add your favorite baked potato toppings to your casserole!

What Do You Eat with Loaded Baked Potato?

Just like classic loaded baked potato, you can enjoy this loaded baked potato casserole alongside other side dishes such as coleslaw, roasted vegetables, green salad, grilled or roasted chicken, fish, or steak. Some great quick and easy dinner options include:

• Creamy Pork Chops
• Smothered Chicken
• Brown Sugar Ham
• BBQ Chicken

How to store Leftovers

Leftover loaded baked potato casserole can be stored in an airtight container or in the casserole dish, covered tightly with plastic wrap, in the fridge for 3-4 days. 

You can also freeze this casserole for up to 3 months. Thaw it overnight in the fridge and reheat in the microwave or oven.

Can I Make This Casserole Ahead of Time?

Absolutely! You can make and assemble the entire casserole a day or two in advance and store it in your refrigerator, wrapping the baking dish tightly with plastic wrap. You can also freeze it (unbaked) for longer – ready to be thawed and heated in the oven before serving. 

Be aware that making this casserole ahead of time and storing it in the fridge will require you to add a few minutes onto the baking time. If you are concerned that the shredded cheese topping will burn before the entire casserole heats through, cover it initially with aluminum foil. 

Loaded Baked Potato Casserole

Yield: 6 servings

Make the best baked potato casserole loaded with your favorite toppings!

Print

Ingredients

• 3 lbs potatoes, peeled and cut into bite size pieces
• 8 oz Bacon, cooked and crumbled
• 1 Onion, medium, chopped
• 1 teaspoon garlic, minced
• ¼ cup butter
• 1 cup Sour Cream
• 4 oz Cheddar cheese, shredded
• ¼ cup Green Onion/Scallions, sliced
• As desired, salt and pepper
• 1 tsp Oil for frying.

Instructions

1. Boil the potatoes until a fork goes through the potatoes easily. Drain and transfer back into the pot.
2. Add the ¼ cup butter and sour cream. Mash the potatoes.
3. Add the oil for frying to a skillet, then and add the chopped onions and
garlic. **Optional step, lightly salt the onions to help draw out the natural
sugars to help with sautéing.
4. Add ½ of the bacon crumbles and heat through. Add the skillet mixture to the
mashed potatoes and mix all together.
5. Transfer the potatoes to a lightly sprayed 9 x 7 baking dish.
6. Cover the potatoes with the shredded cheese.
7. Sprinkle the remaining bacon crumbles over the top.
8. Bake in the oven for about 10 minutes or until the cheese is nicely melted and the bacon is crisped.
9. Remove from the oven and let sit for a couple minutes.
10. Garnish with the sliced green onions and enjoy.

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If you loved this recipe, we would love for you to leave a review to help others!

Other Casserole-Style Meals You’ll Love

Love a good casserole? Me too! Try one of our other favorites:

• Instant Pot Broccoli Chicken Casserole
• Instant Pot Mexican Casserole
• Ham and Potato Breakfast Casserole For Two
• Green Chile Corn Casserole

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This recipe is awesome because you’re making your own bread.  How cool is that?  I always feel so accomplished when I can make something instead of buying it from the store.  Once you’ve got your bread made, you can fill it with literally anything you want!

What are Homemade Hoagie Rolls?

Hoagie rolls are like subs, but the bread is more of a crusty bread.  Also, with a hoagie roll, the bread is usually not cut all the way into two pieces.  The bread is cut enough to put the meat and toppings inside but not cut all the way.

Italian Homemade Hoagie Roll Ingredients

Here are the ingredients you’ll need to make these rolls:

• Bread flour: Make sure you get bread flour and not all-purpose flour, as bread flour is specifically for making bread and will give you the correct consistency.  This can be found in the aisle with other types of flour.
• Salt: Just regular salt will work just fine for this recipe.
• Warm water: Make sure that the water is warm so it will not affect the other ingredients improperly.
• Dry yeast: These packets can be found in the baking aisle near other dry ingredients.  You can use active or instant, it will not affect the recipe.
• Vegetable oil: This oil can be found in the baking aisle, and for this recipe it is better to use vegetable oil than canola oil.
• Eggs: You can use store-bought eggs or farm fresh eggs.  Just make sure if it is store-bought that you let it sit out for a little while to warm up to room temperature so the consistency is right.
• Granulated sugar: This is just your regular sugar.

How to make Homemade Hoagie Rolls

Here are the steps to make this delicious bread:

Step 1: Mix the Dry Ingredients

In the bowl of a stand mixer, combine flour, salt and yeast.

Step 2: Whisk Together the Remaining Ingredients

In a separate large bowl, whisk together water, oil, egg and sugar until the sugar dissolves.

Step 3: Combine Dry an Wet Ingredients

Using a dough hook with mixer set to low speed, slowly add the liquid mixture into the dry mixture, mixing until thoroughly combined and dough is starting to form. Increase speed to medium until dough becomes smooth. You can add a bit more flour if needed but be careful not to add too much.

Step 4: Knead the Dough

Transfer dough to a lightly floured surface and knead by hand until dough becomes a smooth ball. Add more flour as needed to decrease stickiness but not make too dry.

Step 5: Let the Dough Rise

Place dough into a large greased bowl, turning once to grease top. Cover bowl with plastic wrap or a clean towel. Allow to rise in a warm place until doubled in size (approx. 30-45 min.)

Step 6: Cut into Individual Rolls

Transfer dough to a clean, lightly floured surface and divide into eight equal pieces. Roll and form each piece into an approx. 8-inch roll shape.

Step 7: Let the Rolls Rise

Spray two baking sheets with a non-stick cooking spray. Place rolls on sheets, approx 3-inches apart. Cover with greased plastic wrap and allow to rise in a warm area until doubled (approx. 40-minutes.

Step 8: Preheat the Oven

Preheat oven to 350°.

Step 9: Make a Cut in the Rolls

After dough has risen, cut a slash down the center of each with a very sharp knife or a razor blade.

Step 10: Bake the Rolls

Bake in preheated oven for approximately 30 min. Should be lightly browned. Cool on baking rack before cutting.

Step 11: Store the Rolls

Store in an airtight container.

What Can I Put on These Hoagie Rolls?

As I stated before, you can put anything on these!  Whatever you like on a sandwich really.  My personal favorite is Italian beef (you can find my recipe for it here).  The possibilities are endless!

What Kind of Flour Do I need?

You may be standing in the baking aisle, looking at all the different types of flour, wondering which kind should I get?  For this recipe, bread flour is what you need.  (Because we’re making bread, right?)

What Tools Do I Need to Make These Rolls?

This recipe uses very few tools.  First, you will need a stand mixer to mix the ingredients and knead the dough.  Next, you will need a rolling pin to roll the dough.  Last, you will need a baking sheet to bake the bread on.

Other Bread Recipes to Try

If you loved this recipe, here are some other awesome bread recipes to try:

• Homemade White Bread
• Easy Beer Bread
• Rosemary and Sea Salt French Bread
• Homemade Naan
• Homemade Artisan Bread

How to Store Leftovers

One of the best things about this recipe (besides how yummy this bread is) is that it can be made ahead of time.  If you are going to be using the rolls in the next couple days, you can store them in the refrigerator in an airtight container for 3-5 days.  If it is going to be longer than that, they should be put in the freezer.

Can I Freeze Homemade Hoagie Rolls?

Yes you can!  You can freeze individual rolls and reheat for a few minutes in the oven when you are ready to eat them.

Homemade Hoagie Rolls

Prep Time: 15 minutes

Cook Time: 30 minutes

Additional Time: 1 hour 20 minutes

Total Time: 2 hours 5 minutes

Print

Ingredients

• 5 c Bread Flour
• ¾ tsp Salt
• 2 c warm water
• 4 tsp dry yeast
• 3½ tbsp vegetable oil
• 1 lg egg (room temperature)
• 4½ tsp granulated sugar

Instructions

1. In the bowl of a stand mixer, combine flour, salt and yeast.
2. In a separate large bowl, whisk together water, oil, egg and sugar until the sugar dissolves.
3. Using a dough hook with mixer set to low speed, slowly add the liquid mixture into the dry mixture, mixing until thoroughly combined and dough is starting to form. Increase speed to medium until dough becomes smooth. You can add a bit more flour if needed but be careful not to add too much.
4. Transfer dough to a lightly floured surface and knead by hand until dough becomes a smooth ball. Add more flour as needed to decrease stickiness but not make too dry.
5. Place dough into a large greased bowl, turning once to grease top. Cover bowl with plastic wrap or a clean towel. Allow to rise in a warm place until doubled in size (approx. 30-45 min.)
6. Transfer dough to a clean, lightly floured surface and divide into eight equal pieces. Roll and form each piece into an approx. 8-inch roll shape.
7. Spray two baking sheets with a non-stick cooking spray. Place rolls on sheets, approx 3-inches apart. Cover with greased plastic wrap and allow to rise in a warm area until doubled (approx. 40-minutes.
8. Preheat oven to 350°.
9. After dough has risen, cut a slash down the center of each with a very sharp knife or a razor blade.
10. Bake in preheated oven for approximately 30 min. Should be lightly browned. Cool on baking rack before cutting.
11. Store in an airtight container.
    

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Even More Bread Recipes to Try

Here are some more recipes we think you’ll love (because making your own bread is fun!):

• Rosemary Parmesan Skillet Focaccia
• Basil Pizza Dough
• Sweet Basil Beer Bread
• Homemade French Bread

If you found this recipe helpful, please pin it to Pinterest for others to enjoy. Remember, sharing is caring!

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Do you have a recipe that instantly brings back memories? My watermelon feta salad is one of those recipes! It wasn’t a typical summer salad for me until I had it one evening with my friend Michelle. We went to a wine bar to listen to some music and they had a watermelon feta salad on the menu. I was instantly in love and made it all summer long that year.

It continues to be a summer salad in our house. I love bringing it to family gatherings and BBQs. The kids love (sometimes without the feta) and the adults do too. It’s the best side dish on a hot summer day.

Watermelon feta salad with honey drizzle

This summer salad could not be any easier. It starts with diced watermelon tossed together with feta crumbles. Then you add in some fresh mint leaves and top it all off with a homemade honey lime drizzle. The dressing really combines the sweet and salt aspect and gives this salad an amazing flavor.

Watermelon feta salad ingredients

I love that this recipe uses common ingredients. In fact, the most exotic ingredient would be the feta, and that can be found in the deli section of most grocery stores. To make this watermelon salad you will need:

• Watermelon
• Feta
• Honey
• Lime juice
• Mint leaves

Watermelon – I suggest grabbing a seedless watermelon for this recipe. It’ll be easier to eat without having to pick out the seeds. Here are some tips on how to pick the best watermelon.

Feta – Get the crumbled feta to make this recipe even easier. You can use the brick of feta, but you would have to crumble it yourself.

Honey – You use the honey to give this watermelon an even sweeter flavor which contracts perfectly with the tang from the lime and the feta.

Lime – This gives the salad a nice tang to it. You can use fresh lime or lime concentrate from the bottle.

Mint leaves – Fresh mint brings everything together and is a nice surprise when bite into a piece.

How to make watermelon salad

The great thing about this salad is that is it super easy to make. In only a few minutes you can be enjoying this refreshing salad with your family.

Step 1 Cut the watermelon – You want to cut your watermelon into 1 inch cubes or chunks. Cutting a watermelon shouldn’t be intimidating! Start by cutting your watermelon in half. You can then cut it with the skin on or cut the rind off and proceed. Here is a great tutorial how to cut a watermelon.

Step 2 Combine the watermelon and feta Toss together the watermelon and feta crumbles in a large bowl. Set aside while you make the dressing.

Step 3 Make the dressing Combine the honey and lime juice and whisk together. You can also add it to a mason jar and shake to combine.

Step 4 Add the drizzle Pour the honey lime dressing over the top of the watermelon and feta. Gently stir to combine. Add fresh mint leaves and enjoy!

Can I use a block of feta?

You sure can! You just need to crumble it first before you add it to the watermelon. The crumbles just make it a bit easier and save some time. A block of feta works great.

How do I pick a good watermelon?

You want a nice sweet watermelon for this recipe. It also has to be seedless. The best watermelons in the bunch have:

• a yellow spot from sitting in the sun
• scarring is ok on the watermelon
• your watermelon needs dark and light green marks

Other watermelon recipes

You don’t need to use a whole watermelon for this recipe. You can either double the recipe to use more watermelon or try one of these other great watermelon recipes –

• Watermelon lemonade slush
• Watermelon vodka slush
• Watermelon martinis
• Watermelon gazpacho

Watermelon feta salad

Print

Ingredients

• 2 cups of watermelon, diced
• 1/4 cup of feta
• 1/4 cup honey
• 1 tablespoon lime juice
• 3-4 fresh mint leaves

Instructions

Toss the watermelon and feta together in a large bowl.

Mix the honey and lime juice to create a dressing. Drizzle over the watermelon.

Top with mint leaves.

Enjoy!

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If you loved this recipe, we would love for you to leave a review to help others!

• Key lime slab pie
• Grandma’s pistachio dessert
• Banoffee pie

Love this recipe? I would be grateful if you can leave a review in the recipe card above. Want to make it later? Pin the image below to save it to your favorite salad board.

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Stuffing (or dressing) is a very personal thing. People are very opinionated about what stuffing they prefer. They are also very loyal to their preferred recipe.

I get it, stuffing is a Thanksgiving staple and it’s got to be just right. Like this classic sausage stuffing. It’s my definition of the perfect stuffing.

What is Sausage Stuffing?

Sausage stuffing is just like ordinary stuffing except there is sausage in it instead of just being a bread or using turkey. I find it gives the stuffing more flavor and makes it moist. The stuffing from the box tends to be dry, but this stuffing is moist and delicious.

What is the Difference Between Dressing and Stuffing?

In my opinion, there really isn’t much of a difference. However, according to the dictionary, stuffing is a mixture that is used to stuff another food such as turkey before cooking. Dressing, on the other hand, is cooked in a pan outside of the turkey cavity. So, in essence this recipe is more of a dressing than a stuffing. But, you could always make it then stuff your turkey with it for more flavor.

Easy Sausage Stuffing Ingredients

• 5 cups bread cubes
• 3 Tablespoons butter
• 3 stalks celery, diced
• 1 onion, diced
• 3 cloves garlic, smashed and sliced
• 1 1/2 Tablespoons poultry seasoning
• 1lb sausage
• 2 cups chicken broth
• 2 eggs, optional

Bread cubes – You can use any type bread for this recipe. I like to leave my bread out the day before if it is soft so that it gets crusty on the outside. You can also add it to the oven for about 10 minutes the day of.

Poultry seasoning – This gives the stuffing a great flavor. Feel free to use a store bought poultry seasoning mix, a homemade version or to use your own tried and true spices.

Sausage – I like to grab the sage breakfast sausage to give my stuffing a little extra flavor! Feel free to use your favorite sausage here.

How to Make Easy Sausage Stuffing

This recipe is super easy to make, and is a great addition to your Thanksgiving meal. Follow the steps below to make this easy sausage stuffing:

Step 1 Prep

Place the bread cubes in a 9” x 16” casserole dish and allow to dry out for a couple of hours or overnight.

Step 2 Sauté Veggies and Sausage

In a skillet over medium heat, melt the butter. Add the onion and celery and cook for 2 minutes before adding the garlic. Cook for 1 additional minute. Add the sausage and 1/2 Tablespoon poultry seasoning and cook until well-browned, stirring occasionally, about 5-6 minutes.

Step 3 Prep in Baking Dish

Preheat oven to 350F. Scoop the skillet mixture over the bread cubes and stir to combine. If using eggs, whisk them into the chicken broth. Pour the chicken broth over the stuffing and stir well to combine. Sprinkle on remaining poultry seasoning and stir.

Step 4 Bake

Bake the stuffing for 35-45 minutes, until top is crispy and browned.

Remove from oven and enjoy!

How to Store Leftover Sausage Stuffing

If you have leftover sausage stuffing, you can store it in a covered airtight container in the refrigerator. Be sure to heat it to 165 F before serving when reheating. Stuffing is good for 3-4 days in the refrigerator.

Can You Freeze It?

Of course you can! You will want to place your stuffing in an airtight container or a heavy duty freezer bag to freeze it. Stuffing lasts in the freezer for about a month.

Can You Make Stuffing the Night Before

Absolutely! You would simply make your stuffing the night before, then store it in the refrigerator or freezer as stated above! If you choose to do this, I would then stuff your turkey with it on Thanksgiving to warm it up while the turkey is baking!

Other Thanksgiving Recipes to Try

If you are all about making your Thanksgiving dinner delicious and nutritious, here are some other fantastic recipes that I love!

• Classic Green Bean Casserole
• Roasted Turkey in the Oven
• Roasted Sweet Potato Cubes
• Crockpot Sweet Potato Casserole
• Crockpot Mashed Potatoes
• Sugar Free Pecan Pie
• Instant Pot Mashed Potatoes
• Pumpkin Spice Buttermilk Pie
• Homemade Fresh Pumpkin Pie

Classic Sausage Stuffing

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

A super easy stuffing recipe made with sausage that everyone will love!

Print

Ingredients

• 5 cups bread cubes
• 3 Tablespoons butter
• 3 stalks celery, diced
• 1 onion, diced
• 3 cloves garlic, smashed and sliced
• 1 1/2 Tablespoons poultry seasoning
• 1lb sausage
• 2 cups chicken broth
• 2 eggs, optional

Instructions

Place the bread cubes in a 9” x 16” casserole dish and allow to dry out for a couple of hours or overnight.

In a skillet over medium heat, melt the butter.

Add the onion and celery and cook for 2 minutes before adding the garlic. Cook for 1 additional minute.

Add the sausage and 1/2 Tablespoon poultry seasoning and cook until well-browned, stirring occasionally, about 5-6 minutes.

Preheat oven to 350F

Scoop the skillet mixture over the bread cubes and stir to combine.

If using eggs, whisk them into the chicken broth.

Pour the chicken broth over the stuffing and stir well to combine.

Sprinkle on remaining poultry seasoning and stir.

Bake the stuffing for 35-45 minutes, until top is crispy and browned.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 418Total Fat: 30gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 125mgSodium: 1183mgCarbohydrates: 21gFiber: 2gSugar: 4gProtein: 15g

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What I love about potatoes is you can make them alongside any meat dish you have. They go great with meatloaf, chicken, steak, and pork chops. If you want a side of potatoes that everyone will love, you have to try these Crockpot mashed potatoes!

I had this genius idea one day that I was going to try and make a whole Thanksgiving dinner in the crock pot.  As awesome as that would be, I quickly figured out that I would need at least 5 crockpots and how the heck was I going to stuff a turkey into one? 

Yea, I don’t think a 15 plus pound turkey was going to fit into a 5 quart crockpot.  But I would be able to use a crockpot for some of sides dishes.  So I’ve started to experiment with my crockpot and some of my favorite Thanksgiving sides.  My first recipe that I tried was crockpot mashed potatoes.  And they were awesome! 

What are Crockpot Mashed Potatoes?

Crockpot loaded mashed potatoes are your ordinary mashed potatoes beefed up with cheese, bacon, and spices of your choice. I also tend to add sour cream to mine as well. Basically, whatever you would put on a baked potato, is exactly what you put in these loaded mashed potatoes. And, they are so so so good!

Crockpot Loaded Mashed Potatoes Ingredients

This recipe made enough potatoes for about 4 adults. You may want to double the recipe for a large gathering of people. Here’s what you need:

• 9 Russet Potatoes
• 1.5 Cups of Milk
• 1 Cup of Water
• 1 Teaspoon Garlic powder
• 1 Teaspoon Onion powder
• Salt and pepper to taste
• 1/2 Cup Cheese
• 4-5 Strips of Bacon

How to Make Crockpot Loaded Mashed Potatoes

Using your crockpot, making these mashed potatoes is super easy to do. Simply follow the steps below!

Step 1 Prep

Peel and chop your potatoes before adding them to the crockpot.

Step 2 Add Ingredients to Crock Pot

Pour the milk and water into the crockpot over the potatoes. Add your spices as well. Set to high for 4 hours.

Step 3 Let them Cool

Let them cool for about 30 minutes. While cooling, fry your bacon.

Step 4 Mash and Serve

Mash the potatoes right in the crockpot.Garnish with cheese and bacon.

Do I Need to Boil My Potatoes First?

You absolutely do not need to boil your potatoes first. You will want to rinse them off before placing them in the crockpot, but the crockpot will do all the cooking for you

Can I Make Them Ahead of Time?

The great thing about making mashed potatoes in the crockpot is that you can begin them 4-hours before you are ready to eat.

If you want to cook it a day ahead of time, I would recommend cooking the mashed potatoes and keeping the cheese and bacon out until the next day when you are ready to eat it. This will help make it more fresh when you heat it up.

How to Make Loaded Mashed Potatoes in the Instant Pot

You can easily make loaded mashed potatoes in your Instant Pot, too. Simply follow my delicious Instant Pot Mashed Potatoes recipe. While you are cooking your potatoes in the Instant Pot, you can start cooking up your bacon. After you follow the Instant Pot recipe, add your bacon, cheese and any other spices you would like.

How To Make Loaded Mashed Potatoes on the Stove

Of course, you can make this on the stove as well. If you aren’t sure how long to cook potatoes on the stovetop, follow this Basic Mashed Potatoes Recipe. Then, add your cheese, bacon and seasonings.

How to Store Leftover Mashed Potatoes

In my opinion, I think mashed potatoes are better fresh than they are the next day. However, that doesn’t mean you don’t end up with leftovers.

To store your leftover mashed potatoes, put them in a Tupperware bowl with a lid. Make sure there is a little bit of room at the top of the bowl so you can add more milk and butter when you heat them up.

Can I Freeze Them?

Mashed potatoes can actually last 10 to 12 months in the freezer. To make it easier when you reheat them, store your mashed potatoes in a freezer ziplock bag. Press the mashed potatoes down in an even layer.

Thaw the mashed potatoes overnight in the refrigerator for best results when reheating. Be sure to add more milk and butter while reheating them.

Other Crockpot Dishes to Try

I love how easy it is to use the crockpot. You just throw it in and come back a few hours later. If you are kind of a lazy cook like me, here are some other crockpot recipes to try:

• Crockpot Mississippi Chicken
• Crockpot Mexican Shredded Chicken
• Best Turkey Chili
• Crockpot Corned Beef Recipe
• Easy Crockpot Chicken Tacos
• Crockpot Pulled Pork Sliders

Crock Pot Mashed Potatoes

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours 10 minutes

How to make creamy mashed potatoes in your crock pot!

Print

Ingredients

• 9 Russet Potatoes
• 1 1/2 Cups of Milk
• 1 Cup of Water
• 1 Teaspoon Garlic powder
• 1 Teaspoon Onion powder
• Salt and pepper to taste
• 1/2 Cup Shredded cheese
• 4-5 Strips of Bacon

Instructions

1. Peel and chop your potatoes before adding them to the crockpot.
2. Pour the milk and water into the crockpot over the potatoes. Add your spices as well.
3. Set to high for 4 hours. Cover and allow to cook.
4. After the 4 hours, let them cool for about 30 minutes.
5. While cooling, fry your bacon.
6. Mash the potatoes right in the crockpot.
7. Garnish with cheese and bacon.
8. Enjoy!

Notes

This recipe made enough potatoes for about 4 adults. You may want to double the recipe for a large gathering of people.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 554Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 36mgSodium: 514mgCarbohydrates: 90gFiber: 9gSugar: 4gProtein: 22g

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I have to confess something. When I go to a potluck or an event, I judge the food based on the side dishes. Not the main dish. Not the dessert. I go for the side dishes for the win.

I can eat a whole meal of just side dishes. I love all the salads and the vegetables and the potatoes. Side dishes are hands down my favorite part of most meals. And this pasta salad is one I can eat all day long!

What is Classic Pasta Salad?

Classic Pasta Salad is simply just pasta with some veggies and Italian dressing. You want it to be cold as it just doesn’t taste as good when it’s warm. You can find classic pasta salad in a box at the grocery store, but this homemade recipe is seriously the best! All you need to do is cook up some noodles, add a few veggies and pepperoni, some cheese, and some Italian Dressing.

Cold Pasta Salad Ingredients

• 2 1/2 Cups Cooked Noodles (rinsed in cold water)
• 6oz Bag Pepperoni 
• 3oz Can Black Olives
• 16oz Italian Dressing 
• 12oz Bag Cheese Curds
• 1 Pint Cherry Tomatoes 

Pasta – For the best results, I suggest using a broad pasta such a rotini, fusili, penne or farfalle. Classic pasta salad uses a tri-color rotini.

Pepperoni – Grab a bag of your favorite pepperoni and slice it up. You can use turkey pepperoni or any variety you like.

Black olives – You can find the olives near the pickles in the grocery store. Grab a small can of pre-sliced black olives to save time.

Italian dressing – You can use any brand of Italian dressing for this pasta salad recipe. Some people prefer Olive Garden’s dressing, but I think they all work great. I got my dressing from Aldi!

Cheese – The best cheese for this recipe is a mild one like mozzarella. I suggest using either mozzarella cheese curds or the fresh mozzarella balls you can get in the deli section.

Extras – These are just the classic mix-ins for this cold pasta salad. You can always add your favorite extras like green olives, more cheese or even bacon!

How to Make Homemade Cold Pasta Salad

The best part about this salad is that it is super easy to make! You cook the noodles, slice your mix-ins and add it all together!

1. Place cooked noodles in large bowl.
2. Break up cheese curds/balls and place them in the bowl.
3. Slice pepperoni slices into 4’s and add to bowl. 
4. Add olives and tomatoes.
5. Pour in Italian dressing and mix well.
6. Place in the fridge for at least 30 minutes.
7. Serve & enjoy. 

How Long Does it Take Pasta Salad to Get Cold?

To make the pasta salad get cold quicker, when draining the cooked noodles, rinse them in cold water. Then, you can place your pasta salad into the refrigerator for about 10-15 minutes and it’s perfectly cool and ready to eat. Otherwise, it may take up to 30-40 minutes for the pasta salad to cool if you do not rinse the noodles with cold water.

How to Store Leftovers

I actually like to make my cold pasta salad the day before we eat it. It has time to marinate and tastes so much better the next day. To store your pasta salad, simply put it in a bowl with a lid. Then, place it in the fridge.

Can I Freeze It?

You can freeze your pasta salad if you choose. However, it won’t last as long as other things you would freeze. In fact, it only lasts about a week or two in the freezer.

You can freeze the pasta separate from the other ingredients and dressing, or you can freeze it all mixed up together.

Be sure to put it in a freezer bag or a container that can be properly sealed.

How Long is Cold Pasta Salad with Italian Dressing Good For?

Pasta salad stored in the refrigerator can last up to 5-days in the refrigerator. However, the pasta salad will be most delicious on the 2nd day as it has had time to marinate. Additionally, it can last about a week or two in the freezer.

What Meat Goes Well With Pasta Salad?

Pretty much any meat goes well with Italian pasta salad. I have made it with meat loaf, chicken, and so many dishes. I absolutely love making it when we cook out because I can make it the day before and it tastes even better after a day in the fridge. I prefer to make it when we grill hamburgers, hotdogs, Italian Steak Kabobs, or ribs.

Other Salads to Try

If you are a salad fan, we have tons of other salad recipes you can try. From pasta salads to steak salads, we have a variety of recipes you will love. Check them out below!

• Steak Taco Salad
• Creamy Pea Salad
• Best Potato Salad
• Chicken Fajita Salad
• Taco Pasta Salad
• Easy Instant Pot Macaroni Salad

Classic pasta salad

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

How to make a classic cold pasta salad that is full of flavor!

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Ingredients

• 2 1/2 Cups Cooked Noodles
• 6oz Bag Pepperoni
• 3oz Can Black Olives
• 16oz Italian Dressing
• 12oz Bag Mozzarella Balls or Cheese Curds
• 1 Pint Cherry Tomatoes

Instructions

1. Cook your noodles according to the package.
2. Rinse the cooked pasta under cold water to cool it down.
3. Place cooked noodles in large bowl.
4. Break up cheese and place them in the bowl.
5. Slice pepperoni slices into quarters and add to bowl.
6. Add the sliced olives and tomatoes.
7. Pour in Italian dressing and mix well.
8. Place in the fridge for at least 30 minutes.
9. Serve & enjoy.

Nutrition Information:

Yield: 16 Serving Size: 1/4 cup
Amount Per Serving: Calories: 232Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 29mgSodium: 634mgCarbohydrates: 11gFiber: 1gSugar: 4gProtein: 9g

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Are you looking for a way to get more veggies on the table in a way that the kids are actually going to enjoy? These easy Honey Roasted Carrots need to be on your weeknight dinner radar. Not only are they ready in a matter of moments but they also taste perfectly sweet, too. One bite of these carrots and you just might turn your kids into veggie fans after all! 

If you’re at your wit’s end of trying to think of creative ways to cook up carrots, I think you’ll find your solution here. This is one recipe that gives a great balance of sweetness and taste and literally goes well with almost any type of main entree that you want to pair it up with. 

I’m a firm believer that kids can be fans of veggies…You just have to find a recipe that shows them how good they really are. And these oven-roasted carrots just might be the recipe that you’ve been looking for. 

What are honey roasted carrots?

They’re really just like they sound. Simple fresh carrots, combined with honey and a few other ingredients and baked right in the oven. This roasted carrots recipe takes literally no time at all and are perfect for even a busy weeknight meal.

Honey Roasted Carrots Ingredients

With only five ingredients needed, this simple carrot recipe couldn’t be any more awesome! I love knowing that I already have everything on hand when it’s time to start prepping this dish. 

• Carrots
• Honey
• Rosemary
• Butter
• Salt

Carrots – The type of carrot that you use really doesn’t matter. You can use baby carrots, long carrots, carrots from your garden, or a fun combination of purple and white carrots from the store. They all work just fine! 

Honey – This is where the sweetness comes from. And once you roast them in the oven, they’re going to get a little bit sweeter too.

Rosemary  – I love how the addition of the rosemary just gives it a subtle other flavor. Fresh rosemary is best but you can use dried as well.

How to make Quick Honey Roasted Carrots

Start by preheating your oven to 450 degrees. Once that is preheating, you’ll want to chop up your carrots and place them on your roasting pan or baking dish. 

Grab the honey and drizzle it over the top of the carrots until they’re covered.

Once that is done, sprinkle on the rosemary over the top. 

Melt your butter and then drizzle it over the top of the cut-up carrots. 

Put into the oven and bake for about 25-35 minutes or until you reach the doneness that you want your carrots to have.

Season with salt lightly before serving. 

Main dish ideas

Since this recipe is a great side dish, it only makes sense to find some great main dishes to pair it with! 

• Instant Pot Mississippi Pot Roast
• Crockpot Pulled Pork Sliders
• Honey Brown Sugar Ham
• Instant Pot Meatloaf

You can also use BBQ sauce on any chicken recipe, pork recipe, or a side dish dipping recipe for vegetables, too. 

How to store leftovers

The easiest way to store these roasted carrots is to just put them in a container with a lid and place them in the fridge. Then, when you’re ready to have them for leftovers, you can just reheat and enjoy. 

I like to use the microwave for a quick reheat but if you place them in your oven on low heat, you can easily reheat them that way as well. (or you can totally eat them cold because they’re delicious that way, too!) 

Can you freeze Honey Roasted Carrots?

For sure! Just make certain that you have a freezer-safe bag to store them in and then put them in the freezer for later. When it’s time to unthaw, move them to the fridge and let them thaw out. You can then reheat them in the oven at a low temperature or pop them in the microwave, too. 

You might need to add on more honey and rosemary at this point, just in case putting them in the freezer altered the sweet taste a little bit. You’ll know more by taking a little taste when they’re done unthawing. 

Other Side dishes to try:

• Italian Roasted Potatoes
• Baked mac and cheese
• Classic Coleslaw
• Cheesy Baked Asparagus

Honey roasted carrots

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

How to make quick honey roasted carrots for dinner.

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Ingredients

• 3 cups carrots
• 1/3 cup honey
• 1 Tablespoon rosemary
• 1-2 Tablespoons butter
• Salt, to taste (optional)

Instructions

1. Preheat oven to 350ºF
1. Place chopped carrots in roasting pan.
2. Drizzle the carrots with honey and toss to coat.
3. Sprinkle on the rosemary, stir to distribute evenly.
4. Add the butter over top of the carrots.
5. Bake for 25-35 minutes, until desired level of roasting is achieved.
6. Season to taste with salt before serving.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 120Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 174mgCarbohydrates: 22gFiber: 3gSugar: 18gProtein: 1g

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There’s no denying the taste of oven roasted potatoes. The taste and texture are such a great compliment to a wide variety of meat dishes or casseroles. We love to make these easy roasted potatoes for a big family meal or just as a fun side dish to snack on throughout the week. 

The best part about making potatoes is that they are really great warmed up and eaten as leftovers, too. Making a big batch of these roasted potatoes is a great idea to meal prep for the week ahead. 

What are Italian oven roasted potatoes?

This dish is literally so simple. You only need three ingredients to make roasted potatoes and you’ll be chowing down in no time at all. The Italian flavoring gives them such a great taste and allows you to savor every single bite. 

Depending on how you roast them, you might even get them to have a little bit of caramelized flavor and taste as well. 

Oven Roasted Potato Ingredients

Like I mentioned earlier, this easy roasted potato recipe is literally just three simple ingredients:

• Potatoes
• Italian Dressing Seasoning
• Olive Oil 

Potatoes – You can use a variety of types of potatoes for this recipe. Some people like red potatoes while others like white. And if you happen to have your very own garden, you can use those as well. Just make certain to wash them really well so that you’re getting off all the dirt and the grime. 

Italian Dressing Seasoning– You can use homemade Italian seasoning or a packet like I did. Either work and provide this side dish with a great flavor.

You can also switch the seasoning to something else. Ranch potatoes using a ranch seasoning packet instead would be a great option!

Olive Oil  – While this recipe does call for olive oil, you can use any type of oil that you have in your house. Coconut oil is also a fun choice because it adds such a sweet flavor. Just know that it will change the taste a bit on this recipe since it’s a sweeter oil than olive oil. 

How to make Italian potatoes 

Step 1: Start by preheating your oven to 400 degrees. 

Step 2: While the oven is warming up, take and slice up the potatoes and place them on a sheet pan or baking pan. 

Step 3: Drizzle and coat the potatoes with olive oil and then sprinkle on the Italian dressing seasoning. Mix to coat the potatoes.

Step 4: Once they’re coated, put them in the oven and bake them for 40-45 minutes.  

Step 5: After the potatoes are done, remove from oven, serve, and enjoy!  

Main Dishes to Try

Since this recipe makes for an awesome side dish, try some of these great main dishes right along with it. Here are some simple main dish recipes that would go perfectly with these oven roasted potatoes: 

• Easy Baked Chicken Tenders
• Sticky Chicken Thighs
• Crispy Oven Fried Chicken 
• Crock Pot Corned Beef 

How to store leftovers

Storing leftovers of these oven roasted potatoes is quite simple. Make certain that they’ve cooled down all the way and add them to. a storage container with a lid. Then, place them in the fridge until you’re ready to heat them up and enjoy them again. 

That’s literally it. When you’re ready to reheat them you can use your microwave to warm them up or put them back into the oven on a very low heat for a short amount of time as well. 

Can I freeze oven roasted potatoes?

Yes! You can! Follow the recipe below and allow the potatoes to cool completely. Keep the potatoes on the cookie sheet and flash freeze them in the freezer. Once hard, transfer the potatoes to a ziplock baggy. Remove all the air and place back in the freezer.

To heat up – allow to thaw in the fridge and warm up in a hot skillet with butter.

Other Potato Recipes:

Looking for other delicious potato recipes to try? I suggest:

• Roasted Sweet Potato Cubes
• Crash Hot Potatoes
• Potato Salad
• Crock Pot Sweet Potato Casserole
• The Best Mashed Potatoes

Italian roasted potatoes

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

A delicious side dish that comes together quick.

Print

Ingredients

• 5 large potatoes, washed
• .7oz Italian Dressing Season Packet
• 1/4 Cup Olive Oil

Instructions

1. Pre-heat oven time 400 degrees.
2. Dice the potatoes into cubes & place them on a sheet pan.
3. Coat with olive oil and sprinkle with Italian dressing seasoning.
4. Toss to combine.
5. Bake for 40-44 minutes.
6. Serve & enjoy!

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 239Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 43mgCarbohydrates: 40gFiber: 4gSugar: 2gProtein: 5g

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Do you have a favorite take-out restaurant? I know I do! It’s in my hometown and I go every time we visit my parents. It has the best Chinese food and I can tell you my order before we even step in the door.

I’m happy to say that I have passed on my love of Chinese food to all of the kids. The fun thing is that we all order different things so we also have a little bit of everything when we go out.

What is sesame cauliflower

I love recreating recipes at home, so I took one of my favorite meals from my favorite local restaurant and transformed it. I took all the flavor of sesame chicken and used cauliflower to make a great snack.

This cauliflower recipe is great as an appetizer, dinner, or a snack, whatever you choose!

Is sesame cauliflower healthy?

I would not consider sesame cauliflower healthy due to the ingredients in the sauce, but making it at home is probably better than anything from a restaurant.

Sesame cauliflower ingredients

The great thing about this sesame cauliflower is that the ingredient list is pretty simple. Most of the ingredients can be found in your local grocery store in or around the Asian food aisle. You can always re-use the ingredients in recipes such as egg roll in a bowl and Korean beef lettuce wraps.

To make this recipe you will need:

• cauliflower
• coconut oil
• soy sauce
• honey
• rice wine vinegar
• sesame oil
• ginger paste
• garlic
• cornstarch
• sesame seeds
• green onions

Cauliflower – You will need 1-2 heads of cauliflower for this recipe. While you are in the produce aisle, grab some garlic and green onions. These are optional but are a great addition. If you are really desperate for time, you could totally use frozen cauliflower.

Special ingredients – You should be able to get the soy sauce, rice wine vinegar, sesame oil, ginger paste and sesame seeds in or around the Asian aisle.

Soy sauce – When it comes to soy sauce, I really enjoy doing the low sodium option. You may find this works best for you too! Coconut animos is another soy-free option.

Coconut oil – You can easily find this in the baking aisle at your local grocery store. Coconut oil has become more available than ever before. You can even order it off Amazon if you have the time to wait.

Be sure to check your pantry before you head to the store to make sure you don’t buy something you already have on hand. I have been guilty of this so many times!

How to make sesame cauliflower

I think making this recipe is one of my favorites because it’s something new. You know, I get tired of eating the same thing over and over again. This is something new and you’ll love it!

Step 1 – Preheat oven to 450F. Toss the chopped cauliflower with coconut oil and then lay in a flat layer on a cookie sheet. You could lay parchment paper down on the cookie sheet if you want to keep your sheet looking nice.

Step 2 – Roast for 10-12 minutes, turning once, until slightly golden. Meanwhile, combine the soy sauce, honey, rice wine vinegar, sesame oil, ginger paste and garlic in a large saucepan.

Step 3 – Place over medium heat and cook until simmering, stirring often. Combine the water and cornstarch to form a slurry, then mix into the soy sauce mixture.

Step 4 – Continue cooking the sauce until it becomes sticky and coats the back of a spoon. Toss the cauliflower in the sauce and then return to the oven for 3-5 minutes. Garnish with sesame seeds and chopped green onions. 

How to store cauliflower

One way to store it is in an airtight container. The container will keep the food from drying out. You could also freeze this cauliflower, but you need to make sure it’s in a freezable container or plastic baggy.

Main Dishes To Go With Sesame Cauliflower

This sesame cauliflower can be considered an appetizer, snack or a side dish. If you use it as a side dish you can add these main dishes to your meal:

• Easy Baked Chicken Tenders
• Korean Beef Lettuce Wraps
• Egg roll in a bowl
• Chicken fried rice

Sesame cauliflower recipe

Sesame cauliflower

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

An easy appetizer, snack or side dish!

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Ingredients

• 1-2 heads cauliflower, chopped florets
• 2 Tablespoons coconut oil
• 1/2 cup soy sauce or coconut aminos
• 1/4 cup honey
• 3 Tablespoons rice wine vinegar
• 2 teaspoons sesame oil
• 1 teaspoon ginger paste
• 2 cloves garlic minced
• 1/4 cup water
• 2 Tablespoons cornstarch
• Sesame seeds, optional garnish
• Green onions, chopped, optional garnish

Instructions

1. Preheat oven to 450F.
2. Toss the chopped cauliflower with coconut oil and then lay in a flat layer on a cookie sheet.
3. Roast for 10-12 minutes, turning once, until slightly golden.
4. Meanwhile, combine the soy sauce, honey, rice wine vinegar, sesame oil, ginger paste and garlic in a large saucepan.
5. Place over medium heat and cook until simmering, stirring often
6. Combine the water and cornstarch to form a slurry, then mix into the soy sauce mixture.
7. Continue cooking the sauce until it becomes sticky and coats the back of a spoon.
8. Toss the cauliflower in the sauce and then return to the oven for 3-5 minutes.
9. Garnish with sesame seeds and chopped green onions.
10. Enjoy!

Nutrition Information:

Yield: 8 Serving Size: 5-6 pieces
Amount Per Serving: Calories: 146Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 910mgCarbohydrates: 19gFiber: 4gSugar: 12gProtein: 5g

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I’ll be the first to admit that cabbage is one of my least favorite vegetables. We didn’t eat it much as a kid and I kinda of didn’t like the smell when it was cooked.

My husband on the other hand LOVES all things cabbage. Like it’s his favorite vegetable to eat and loves using it in meals whenever possible.

So we comprised and now we eat classic coleslaw, sauerkraut and other cabbage based dishes.

What is Classic Coleslaw?

Most of you have bought coleslaw from the store, but I’m not sure if you’ve ever made your own. Coleslaw itself is sliced raw cabbage. You can use different types of cabbages too!

As a whole, it’s usually mixed with mayonnaise and sometimes other spices although some people prefer it plain. You can eat coleslaw by itself, but you can also eat it as a topping on hamburgers and hotdogs. It’s a very popular dish at BBQs.

Classic coleslaw ingredient list

I think the best part about this easy coleslaw recipe is that the ingredient list is fairly basic. I bet you even have most of these ingredients on hand already! To make this recipe you will need:

• Dry mustard
• Vinegar
• Sugar
• Mayonnaise
• Cabbage

Dry mustard – You may be thinking, what is dry mustard? Dry mustard is a type of English mustard. Instead of being mustard in a liquid form, it’s mustard made from the seeds of the actual mustard plant. You can use dry mustard as a seasoning and it gives a great aromatic flavor.

Sugar – The sugar takes away a bit of the tang from vinegar and gives this coleslaw a nice flavor.

Vinegar – Plain white vinegar is what I would suggest for this recipe but you can use apple cider vinegar as well.

Mayonnaise – Feel free to use your favorite mayonnaise here or try a hand at homemade mayo! I do not suggest using Miracle Whip or some other type of mayo here.

Cabbage – Cabbage is so inexpensive from the store. You can buy pre-shredded or buy a head of cabbage and shred it yourself. If you buy a head of cabbage you can shredded it in a food processor or simply slice it with a sharp knife until you reach your desired thickness.

How to Make Classic Coleslaw

Making coleslaw is actually very easy and budget-friendly. Once you have all your ingredients you will also need to grab:

• large mixing bowl
• measuring cups & spoons
• spatula
• saran wrap

Step 1 – The first step to making homemade coleslaw is to whisk mayonnaise, vinegar, sugar, mustard, and salt together. You want a thick sauce since the cabbage will thin it out a bit with its water content.

Step 2 – Add the cabbage to the mixture. You can decide how thick you cut up your cabbage if you are not using pre-shredded. Some people like their cabbage thick and others like it thin.

Step 3 – Cover in saran wrap and put the homemade cabbage mixture to the fridge for 2 hours. This helps everything set and taste great. Plus, cold coleslaw tastes way better than not-so-cold coleslaw.

How to Store Homemade Coleslaw

If you plan on storing this coleslaw for later, just know that it needs to be in an airtight container store in the refrigerator. You cannot store this on the counter because it has dairy in it from the mayo. It will last 3-4 days before it starts fermenting and getting a little gross.

If you don’t have a lid for your mixing bowl, use some saran wrap or press and seal to keep it fresh.

You can’t really freeze homemade coleslaw as a whole. You can freeze it if you haven’t added the mayonnaise yet. If you were to freeze the mayonnaise, it would just separate because it’s made from oil and vinegar. Truthfully, it would be a wet and watery mess.

Main dishes to go with your coleslaw

• Easy baked chicken tenders
• Slow cooker pot roast
• Easy steak fajitas
• Mississippi pot roast
• Crock pot carnitas

Classic coleslaw

Print

Ingredients

• 4 teaspoons vinegar
• ¼ cup sugar
• ¼ teaspoon dry mustard
• ¼ teaspoon salt
• 1 cup mayonnaise
• 2 10- oz bags finely shredded cabbage, chopped

Instructions

1. Whisk mayonnaise, vinegar, sugar, mustard and salt together.
2. Add cabbage
3. Mix to combine.
4. Refrigerate for 2 hours and serve.

Notes

Store up to 4 days in the fridge, covered.

Nutrition Information:

Yield: 6 Serving Size: 1 cup
Amount Per Serving: Calories: 304Total Fat: 28gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 15mgSodium: 329mgCarbohydrates: 14gFiber: 2gSugar: 11gProtein: 2g

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Looking for more easy side dishes? Try one of these:

Side dishes

Easy side dishes to try

Loaded broccoli salad

Whip up this easy and delicious loaded broccoli salad for your next dinner!

Get the Recipe

Creamy pea salad

Classic creamy pea salad for any family event or BBQ!

Get the Recipe

Bacon roasted Brussels sprouts

These baked Brussels sprouts are the holy grail of side dishes! Covered in honey and roasted along side bacon, what's not to like?!

Get the Recipe

Loaded cauliflower bake

An easy side dish that is Keto and low carb friendly!

Get the Recipe

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