Carrot Souffle and My Lowcountry Problem

If you ever stood in line at a Piccadilly Cafeteria years ago, sliding your tray down that stainless rail past the mac and cheese and squash casserole, you probably remember the carrot souffle sitting there in the steam table looking suspiciously fluffy for something made mostly out of carrots. Which is the kind of thing that makes you pause for a second and think, wait…is this a vegetable or dessert? For kid me it was dessert. For adult me, I pretend it’s a veggie.

Soft, lightly sweet, made with carrots, eggs, butter, and sugar, it puffs in the oven before turning into that smooth, custard-like texture as it cools. Which is why it belongs in that strange middle territory between side dish and dessert.

Recipes differ slightly depending on who’s making them, but my goal is always the same: carrots transformed into something very spoonable and kind of unexpected the first time you try it.

Piccadilly was the kind of place where a dish like this made perfect sense, because when I think about it, the South has always had this category of food that sits happily between restaurant cooking and home cooking. If you’re a visitor to the South, as I have always been, you really only come across a recipe like this under cafeteria heat lamps, but this clearly came from somebody’s grandmother’s kitchen originally.

And maybe that’s part of why I’ve always had this odd pull toward the American South in general, and the Lowcountry in particular. I think Savannah is charming, I genuinely love it, but if I had to choose, Charleston is the place that has stuck itself in my brain and never really leaves.

I catch myself doing late-night Zillow searches. And by “catch myself,” I mean I have absolutely spent an embarrassing amount of time looking at houses there.

Not out in the suburbs either. I want to live right in town, which of course makes the entire idea way more complicated. I want the walking everywhere part of the city. The iron gates, hidden gardens, and the architecture. I’m extremely susceptible to good architecture, which is both a personality trait and a logistical problem. I want my own piazza.

I want dinner reservations that are only five minutes away. I like living near food. Markets, bakeries, oysters, shrimp, wine bars, music. It’s the kind of place where evening meals still feel like an event instead of something you hurry through before answering emails.

There’s something about Charleston that feels intensely refined to me. Everyone still dresses well when they go out. Hello linen and seersucker. Men show up to breakfast in sports coats and women wear dresses to dinner, and it makes me remember that hospitality and good manners used to function like real social currency in parts of the world, which is something I’m in favor of.

And then there’s the food culture there, which is so tied to place. That’s catnip to me. It’s very ingredient-driven and historical. My tendency is to think about food through a terroir lens and flavor schemes (thank you wine, food science and flavor chemistry), and I can’t turn it off. The food there doesn’t just feel beautiful to me, it feels intellectually alive in a way that’s hard to ignore once you notice it.

Of course, then all the practical questions eventually show up in my thoughts.

The funny thing, it would be okay if my work wasn’t tied to a specific location anymore. I can walk away from anything tied to wine, which means I can technically live anywhere and still do what I do. Recipes, writing, photographing food…that travels pretty well.

What I think about is the heat, humidity, and bugs. I know it’s punishing in a way I’m not used to. The palmetto bugs are basically flying monsters I don’t want to share a space with.

But the real question is whether I really have the courage to uproot my life again. Moving always sounds romantic and adventurous when you imagine it, but after you’ve done it a few times you realize it mostly involves logistics, disruption, expense, and the exhausting process of figuring out where the good grocery store is all over again.

Maybe what I feel isn’t fear. Maybe it’s just earned fatigue.

My dream version would be moving there while somehow keeping this place in Oregon too. Which sounds lovely in theory and wildly complicated in practice, because this house requires constant attention and there is absolutely no scenario where I would ever rent it out.

So Charleston mostly lives in the space of imagination for now.

I daydream about writing and cooking there, hosting dinners, falling completely into Southern hospitality. Long evenings on my piazza with wicker ceiling fans turning slowly overhead while everyone stays at the table longer than they planned to.

I know myself well enough to admit that I would fully become that person.

Part of the pull is the landscape itself. Those marsh waterways that wind through the grass (I love them). The shrimp boats making their way along the tidal creeks. And the light. The way the light reflects everywhere. It gets me.

Because I photograph food, my brain immediately starts thinking about how dishes would look under that light. It’s a switch I genuinely cannot turn off. The land there is so flat the sky feels enormous, and the sunsets stretch out in a way that makes the evening feel longer than it probably is.

And anywhere a five-plus-layer coconut cake is a standard menu item is automatically working in its favor for my tastes.

I’ve noticed that the places that inspire me the most aren’t necessarily the ones I’ve built my entire life around. They’re places that expand how I see food, coming together, and daily life.

Until I figure out what Charleston is supposed to be in my life, I’ll keep making dishes like this carrot souffle. The kind that showed up in Piccadilly cafeterias years ago and still finds its way onto Southern tables today. You would likely not see this dish at a restaurant in Charleston. You’d have to get yourself invited to a church potluck for that.

And for reasons that go back much further than this recipe, carrots have always been a big part of my life. More on that some other time.

Why I Love This Recipe

• It really refuses to decide whether it’s a vegetable or dessert, so of course I’m drawn to it. Carrot souffle sits right in the weird in-between where it shows up next to ham or roast chicken, like a decent side dish, but if someone told you it belonged on the dessert table nobody would question that either.
• The recipe will make you suspicious the first time you read it. You’re going to look at the amount of butter and sugar involved in comparison the amount of carrots and start wondering how this is still technically classified as a vegetable dish. It’ll be fine.
• This turns a very ordinary ingredient into something people talk about. Carrots spend most of their lives being chopped into salads or roasted on sheet pans, so giving them an entire dish to themselves almost feels like a promotion. People will notice.
• I swear everyone underestimates this until they taste it. There’s always that one person at the table who takes a gracious scoop and then immediately comes back for more like they just discovered something they weren’t expecting.
• This is the type of recipe that has been circulating for decades without anyone trying to improve it. Which in my experience is usually a sign that the recipe already has weight. Spring it on your non-Southern friends for full effect.

Ingredients

• Carrots – This whole thing starts with carrots boiled until they completely give up. Not just “tender.” I mean the point where a fork slides through and they basically admit defeat. That’s when they’re ready.
• Granulated sugar – Yes, sugar. Carrot souffle has never been interested in acting like it’s a responsible vegetable dish. It sits on the plate next to ham, and everyone playacts that this is normal.
• Vanilla extract – I love what vanilla does to carrots. Instant dessert territory.
• Ground cinnamon – Just enough to make the carrots feel like they belong in the room with the butter and sugar, but not enough to taste like carrot cake.
• All-purpose flour – This keeps it from turning into carrot pudding. If you leave it out, you’ll be serving sweet orange mush with confidence. Trust.
• Baking powder – This is what makes the casserole ambitiously puff in the oven. It does come back down to life eventually.
• Eggs – Holds it all together. Otherwise you’ll be in baby food territory.
• Butter – There’s a noticeable amount of butter involved here. Very on brand for me.
• Confectioners’ sugar (optional) – I like a little dusting on top before serving. It’s not required, but it does make the whole thing look like it belongs on a Southern church-buffet table.

How To Make Carrot Souffle

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (cook the carrots)
  Add the sliced carrots to a large pot and cover them with water. Bring it to a boil and cook until the carrots are completely tender. As in, the fork slides straight through without resistance soft. That usually takes around 15–20 minutes, and this is what makes the final texture smooth instead of chunky.
• Step Two (prep the oven and dish)
  Heat the oven to 350°F (177°C) and lightly grease an 11×7-inch baking dish. Set it nearby so you’re not scrambling for it later once the mixture is ready.
• Step Three (start the carrot mixture)
  Drain the carrots very well and transfer them to a large mixing bowl while they’re still hot. Add the sugar, vanilla, and cinnamon, then beat everything together with an electric mixer. The carrots will start breaking down into a smooth mixture. A few tiny bits are completely fine, this is not meant to be perfectly pureed.
• Step Four (finish the mixture)
  Add the flour and baking powder and mix until combined. With the mixer running, add the eggs one at a time, letting each one blend in before adding the next. Add the butter and continue mixing until the whole thing looks creamy and evenly blended. At this point it will already smell suspiciously like dessert, which is completely normal for carrot souffle.
• Step Five (bake and serve)
  Pour the carrot mixture into the prepared baking dish and smooth the top. The souffle will puff up a bit while baking, so give it a little room. Bake uncovered for about an hour, until the center is set and the top has taken on a little color. Let it sit for 5–10 minutes before serving so everything settles slightly. Dust the top with confectioners’ sugar if you like right before bringing it to the table.

Recipe Tips

• Make sure to cook the carrots all the way through. The entire texture of carrot souffle depends on this one thing. If the carrots still have a little bite when you drain them, the mixture will never get as smooth as it should be. Let them cook until they’re completely soft.
• Drain the carrots really, really well before mixing. Water is the enemy of a good carrot souffle. If the carrots go into the bowl dripping even slightly, the mixture gets watery and the casserole takes forever to set. Let them sit in the colander for a minute or two so most of that water disappears. You can even pat them dry for extra insurance.
• Don’t stress too much about the texture. It should be mostly smooth, but this is also not a baby food puree. A few tiny carrot flecks in the mixture are perfectly normal and honestly part of the deal.
• Use a dish that gives it a little space at the top. Carrot souffle rises a bit while it bakes and then relaxes again once it comes out of the oven. If the dish is filled right to the top it has nowhere to go, which makes things messy quickly.
• Let it rest before serving. It’s going to look a little puffed and dramatic coming out of the oven, and then it sets as it sits for a few minutes. That short rest is what gives it the soft, spoonable texture you’re expecting.
• This dish fits between being a side dish and dessert. It’s the perfect handshake between the savory items on the plate and the need for something sweet.
• Don’t even consider skimping on the butter. There are recipes that benefit from that type of holding back. This is not one of them.

Make Ahead + Storage

• You can make this ahead. Carrot souffle is very cooperative when it comes to timing. You can mix everything together, spread it into the baking dish, cover it, and keep it in the refrigerator until you’re ready to bake it later. I’ve done it many times.
• Let it lose its chill before baking. If the dish goes straight from refrigerator to oven, the center can take forever to cook through. Let it sit on the counter for a bit while the oven heats so it isn’t ice cold going in.
• Leftovers do keep really well. Cover the dish or transfer the leftovers to a container and store it in the refrigerator. It reheats nicely and the texture stays soft.
• Reheat gently. I usually warm individual portions in the microwave or place the dish back in the oven until it’s heated through. It doesn’t need high-powered reheating, just enough to take the chill off.
• Freezing is possible, but not ideal. You can freeze carrot souffle if you really want to, but the texture softens a little after thawing. If you go that route, bake it first, let it cool completely, then wrap it well before freezing.

FAQs

• Is this like the Piccadilly carrot souffle?
  Piccadilly Cafeteria made carrot souffle famous across the South. Their version was lightly sweet, very smooth, and baked until it puffed slightly before settling into a custard-like texture. This recipe follows that same style, using fresh carrots, eggs, butter, and sugar to create the soft, spoonable casserole many people remember from the cafeteria line.
• Why did my carrot souffle turn out runny?
  The usual reasons are carrots that weren’t drained well, not baking it long enough, or using too many carrots compared with the rest of the mixture. The center should be set when it comes out of the oven.
• Why didn’t my carrot souffle rise very much?
  It’s not meant to rise dramatically. It will puff a little in the oven and then come back down as it cools, which is how it’s supposed to act.
• Can I reduce the sugar?
  You can lower it slightly if you prefer since carrots already have natural sweetness, but removing it completely changes both the flavor and the texture.
• Can I use canned carrots instead of fresh?
  You can, and some older recipes do, but fresh carrots give the best flavor and texture.
• Is carrot souffle the same as carrot casserole?
  Pretty much. “Souffle” just sounds a little fancier, but the idea is the same as a traditional Southern carrot casserole.
• What should I serve carrot souffle with?
  It goes well with salty, savory dishes like ham, roast chicken, turkey, or pork. It shows up a lot at holiday meals like Easter and Thanksgiving and Sunday dinners for that reason.

From My Kitchen Notes

A few notes from the kitchen that probably have more to do with life than carrots.

• One of the biggest stressors while writing this post was deciding whether to spell soufflé with the little accent mark or not. But then I decided that, since this isn’t a delicate French soufflé and instead a Southern casserole made mostly of carrots and butter, the accent is completely unnecessary.
• Some places don’t feel new when you find them. They feel like something you were always going to end up in eventually.
• I’ve learned that some things in life take a long time to line up properly, and trying to hurry them usually just makes the whole situation worse.
• There’s a difference between liking a place and feeling strangely comfortable there the first time you visit. I’ve learned to pay attention to the second one.
• I’ve noticed that the places that stay in your imagination the longest are rarely the ones you expected.
• Every once in a while, you come across something that makes no logical sense on paper but feels perfectly obvious the moment you experience it.
• Easter is the natural habitat for carrot souffle. But when I make it in the fall, I trade the cinnamon for pumpkin pie spice and it instantly feels like it was meant for that season all along.
• I’ve learned that the things that keep returning to my thoughts year after year usually aren’t random. This carrot souffle is one of them.
• Charleston consistently sits in the back of my mind and makes me think of things like porch culture, huge skies, watching the dolphins pop up in the rivers, she-crab soup, church bells, all the live-oak-lined streets, carriage houses, slower living, good manners, jasmine in the spring, spartina grass, the mud flats that become visible at low tide and all the oysters just sitting there, gas lanterns… as you can see, I’m in deep. So deep.
• Be aware that there’s a brief moment when you pull this out of the oven and it looks impressively tall and you think you’ve achieved something spectacular, and then five minutes later it comes down like it never meant to show off in the first place. Don’t be sad.
• I’ve realized I have a weakness for places with an atmospheric landscape. I already live in fog most of the year here and love the dramatic Oregon coast. So Charleston with its marsh grass, tidal rivers and those giant skies with unreal sunsets feel inevitable.
• Sometimes life asks you to become a completely different version of yourself before it hands you the thing you wanted in the first place.
• I want to live where dinner is still treated like the main event of the day.
• Carrots have spent their entire existence being underestimated. Not by me though.
• I keep looking at houses in Charleston like someone who has already decided something but hasn’t admitted it yet.
• There’s a difference between something you admire and something that refuses to let go of you.
• Sometimes the hardest decisions aren’t about what you want. They’re about whether you’re willing to rearrange your life to meet it.
• The question isn’t whether I could live there, it’s more if I’m brave enough to find out.
• I’ve found that I try to recreate a dish because it was extraordinary. But mostly it’s because it refuses to leave my head.
• Occasionally you realize that a recipe has been patiently waiting for you longer than you’ve been aware of it.

A Few Southern Table Regulars

• Pineapple Casserole – sweet, cheesy Southern side dish.
• Western Carolina BBQ Sauce – tangy Lexington-style vinegar barbecue sauce.
• Slow Cooker Mississippi Pork – buttery, pepperoncini shredded pork.
• Carolina Brown Sugar Vinegar BBQ Sauce – sweet, tangy Carolina barbecue sauce.
• Low Country Shrimp Boil – shrimp, corn, sausage, Southern coastal classic.
• Chicken Fried Steak with White Gravy – crispy steak with creamy gravy.
• Pimento Macaroni and Cheese – Southern macaroni with pimento cheese.
• Sausage Balls (Smoked Cheddar & Chipotle) – classic Southern party snack.

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Print

Carrot Souffle

Carrot Souffle is a classic Southern carrot casserole made with fresh carrots, eggs, butter, and warm spice. Lightly sweet, smooth, and baked until set, it sits somewhere between a vegetable side and a soft custard and pairs naturally with ham, turkey, roast chicken, or pork.

Course Side Dish

Cuisine American (Southern)

Keyword carrot casserole, carrot casserole recipe, carrot souffle, carrot souffle recipe, easter side dish, holiday side dish, picadilly carrot souffle, southern carrot casserole, Thanksgiving side dish

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 6 to 8

Calories 285kcal

Author Cathy Pollak

Equipment

• large pot Used to boil carrots until completely tender before mixing.
• mixing bowls (large). Needed to combine and whip the carrot mixture evenly.
• baking dish 11x7 Provides the right depth so the souffle rises properly while baking.
• hand mixer or stand mixer. Helps create the smooth, whipped texture that gives the souffle its light set.

Ingredients

• 2½ lbs (1134 g) carrots sliced
• ¾ cup (150 g) granulated sugar
• 1½ tsps (7 g) vanilla extract
• ½ tsp (1 g) ground cinnamon or pumpkin pie spice would be nice for the fall season.
• 3 tbsps (24 g) all-purpose flour
• 1½ tsps (6 g) baking powder
• 4 large eggs
• ½ cup (113 g) butter softened
• confectioners' sugar for dusting (optional)

Instructions

• Add the sliced carrots to a large pot and cover them completely with water. Bring to a boil over medium-high heat and cook until the carrots are very soft and easily pierced with a fork, about 15–20 minutes.
  2½ lbs (1134 g) carrots
• Preheat the oven to 350°F (177°C). Lightly grease an 11x7-inch (28 x 18 cm) baking dish and set aside.
• Drain the cooked carrots thoroughly and transfer them while still hot to a large mixing bowl.
• Add the granulated sugar, vanilla extract, and cinnamon to the hot carrots. Beat with an electric mixer until the carrots are mostly smooth.
  ¾ cup (150 g) granulated sugar, 1½ tsps (7 g) vanilla extract, ½ tsp (1 g) ground cinnamon
• Add the flour and baking powder and continue mixing until fully incorporated.
  3 tbsps (24 g) all-purpose flour, 1½ tsps (6 g) baking powder
• Add the eggs one at a time while mixing, allowing each egg to blend completely before adding the next.
  4 large eggs
• Add the softened butter and continue beating until the mixture becomes smooth, creamy, and evenly combined.
  ½ cup (113 g) butter
• Pour the mixture into the prepared baking dish and spread the top evenly with a spatula.
• Bake uncovered for about 1 hour, until the center is set and the top begins to lightly brown.
• Allow the carrot souffle to rest for 5–10 minutes before serving. Dust lightly with powdered sugar if desired.
  confectioners' sugar

Notes

• Drain the carrots very well to prevent a runny casserole.
• The souffle will puff slightly while baking and settle as it cools.
• Fresh carrots give the best flavor, but canned carrots can be used if drained thoroughly.
• If preparing ahead, assemble the mixture and refrigerate up to 24 hours before baking.

 

 

Have you made this Carrot Souffle? I’d love to hear how it turned out – leave a comment below and let me know.

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Nutrition

Serving: 250g | Calories: 285kcal | Carbohydrates: 36g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 110mg | Sodium: 190mg | Potassium: 520mg | Fiber: 4g | Sugar: 27g | Vitamin A: 18500IU | Vitamin C: 8mg | Calcium: 120mg | Iron: 1mg

Have you made this Carrot Souffle? I’d love to hear how it turned out – leave a comment below and let me know.

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The post Carrot Souffle appeared first on Noble Pig.

Baked Manicotti, Strip Mall Edition

An irate, fully authentic little Italian man taught me how to make the most feral Americanized version of baked manicotti, and I’ve never stopped doing it.

This was back when I worked in Universal City, when I was very fluent in cakes and cookies but had absolutely no real handle on how to cook actual meals, like dessert girl first, no real dinner instincts or savory confidence, surviving mostly on vibes and baked goods.

Everyone at the studio kept telling me I had to go down to this little Italian place called Jessup’s.

“You have to go to Jessup’s. You have to have lunch there.”
“Just go.”
“It looks terrifying, but go. No, really, go.”

Jessup’s was in a sad little strip mall, the kind of place where you second-guess your life choices in the parking lot, especially as a female. It was always hot inside too. I certainly don’t remember air conditioning, just steam, yelling from the kitchen, about six or seven tables, and somehow always packed.

Behind the front-facing counter was this perpetually irritated, unmistakably Italian man. I swear his name was Joe, probably Joseph, but everyone called him Jojo, which always felt aggressively American to attach to a soul that was extremely not.

This man made legit Italian food. Handmade pasta, real sauces, everything tasting like someone’s grandmother would absolutely approve.

But the thing he pushed on me, and insisted I order, was his baked manicotti.

It was the usual ricotta, mozzarella, Parmesan, spinach, all very normal, very expected, and then he drowned the entire thing in sharp cheddar cheese.

I remember staring at it like… sir.

What is happening here. As in, I knew nothing about food, but I’d been to Italy enough times to know this was odd.

He laughed and told me his grandmother would lose her mind if she saw him do it this way, then said, “But you Americans like it this way. And the sharp cheese cuts the sauce.” And unfortunately for my future, he was right.

It was rich and sloppy and cheesy and comforting in a way that felt very Italian-American and very not authentic, but he made it clear he wasn’t trying to elevate it or impress anyone with it. He just wanted to feed people. At one point, I half expected a bottle of ranch dressing to appear from the kitchen because that would have fit the vibe, but it never did.

We became friendly over time. I think he took a little shine to me, even though he would never, ever admit that out loud. He liked that I liked his Americana manicotti, as he called it. He eventually showed me how to make it in the most no-frills way possible because he knew I couldn’t handle anything complicated.

At the time, I was fairly broke, like barely-feeding-myself broke, and he knew it.

While he did make his own sauce, a bubbling, mysterious, excellent situation happening in a massive pot behind the counter, he looked at me one day and said, “I’m going to teach you how to make this, but since you’re broke as*, (I respect when someone just talks to me straight) I’ll show you the discounted way.”

He told me to buy the cheapest jar of marinara I could afford, use onion powder and garlic powder, skip fresh onions entirely (you’re not gonna be cutting up onions and doing all that stuff, you’re just gonna eat – I want this on a t-shirt), accept that this was going to be a cheese-only meal because meat was not in my budget, grab frozen spinach, shredded cheese, mix it, stuff it, bake it, and then add more cheddar.

Which is exactly what I did.

I made many pans of this manicotti during the same era I survived on rice with soy sauce and peanut butter slathered on bread, a deeply glamorous chapter that developed a lot of my own grit.

And even though I am absolutely capable of making a more “proper” version now, upgrading everything, I never have. I make my own ricotta cheese these days, but never for this. I still make it the Jessup’s way with jarred marinara, frozen chopped spinach, sometimes (most times) pre-shredded cheese, and always very sharp cheddar on top.

This manicotti isn’t trying to be authentic Italian, it’s a lived-in, Italian-American survival casserole.

This was me in the San Fernando Valley learning how to feed herself from an often fuming little Italian man who understood flavor, hunger, and American taste buds all at the same time.

And honestly, it still slaps.

Why I Love This Recipe

• This recipe still feels like it belongs to that tiny overheated strip-mall kitchen more than it belongs to me, which is probably why I’ve never tried to make it differently.
• The sharp cheddar on top isn’t about rebellion, it’s more conversational, like someone with Jojo’s accent leaning in and saying, “Trust me,” and then walking away. I can still hear him saying that.
• Yes, there are better ways to fill manicotti, but none of them feel right for this one. This filling wants to be mashed with a fork and pushed through a bag, like you’re trying to feed yourself before your next workday.
• Something about ricotta, mozzarella, Parmesan, spinach, and cheddar sharing space gives it a personality all of its own.

Ingredients

• Manicotti shells – Big enough to hold the right amount of filling, but stubborn enough to make you work a little.
• Ricotta cheese – The filler, whole milk if you can, this is not a good place to go lean.
• Mozzarella cheese – It’s mild and stretchy, and gets you that cheese pull, Instagram shot moment.
• Sharp cheddar cheese – This is the entire persona of this dish.
• Parmesan cheese – Salty support.
• Frozen chopped spinach – Thawed and squeezed, very old-school and reliable.
• Egg – Holds it all together.
• Italian seasoning – You have it in your pantry.
• Onion powder & garlic powder – Because Jojo told me I didn’t have time to chop aromatics. I think he thought I didn’t know how to use a knife, which is funny to me now.
• Salt & black pepper – Enough to make it taste like something.
• Fresh parsley – A little green keeps everyone from panicking about too many carbs and cheese.
• Marinara sauce – Use whatever you normally buy. Rao’s is my preference and tastes great, but Prego works too. Both price points exist for a reason, and this recipe respects that.

How to Make Baked Manicotti

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (the shells)
  Get a big pot of well-salted water boiling and cook the manicotti just until al dente. You want them bendable, not falling apart or tearing. Drain, rinse with cold water so they stop cooking, and line them up somewhere out of your way.
• Step Two (the filling)
  Into a large bowl goes ricotta, mozzarella, cheddar, Parmesan, spinach, egg, Italian seasoning, onion powder, garlic powder, salt, pepper, and parsley. Mix until everything looks really messy, unified, and very scoopable. Somewhere in between fluffy and stiff, like it knows what it’s doing.
• Step Three (give them a landing zone)
  Heat the oven to 350°F. Spoon about a cup of marinara into the bottom of a 9 x 13-inch baking dish and spread it around so the shells have something soft to arrive on.
• Step Four (stuffing time)
  Spoon the filling into a piping bag or a zip-top bag with the corner snipped. Gently fill each shell, there might be struggle if this is your first time doing something like this. Stay calm, it’s normal. Lay them in a single layer over the sauce.
• Step Five (sauce + the important cheese)
  Pour the rest of the marinara over the top. Shower everything with that last cup of cheddar so it melts into the sauce and catches along the edges.
• Step Six (bake)
  Bake uncovered for 25 to 30 minutes, until bubbling, melted, and slightly bronzed around the edges. Let it sit for a few minutes before serving so it holds together instead of sliding apart.

Recipe Tips

• If you’ve never stuffed manicotti shells before, just know that everyone thinks it’s going to be harder than it really is, once you get the first two filled, your hands figure it out.
• A piping bag is technically correct, but a zip-top bag with the corner snipped is how I learned, and it still feels right to me. There is something very early-90s broke-girl about it that I refuse to outgrow.
• Don’t overcook the pasta tubes, you want bendy, not floppy, if they’re already too soft, they tear, and then you start swearing quietly at the counter.
• Frozen chopped spinach is key here, not fresh, or sautéed, no baby spinach leaves, this recipe lives in freezer-aisle reality and it’s better for it.
• The sharp cheddar on top is the entire point of this, it melts into the sauce and browns in weird little pockets and creates a flavor that mozzarella alone never gets close to, if this part makes you nervous, that’s usually a sign to challenge yourself and go with it.
• Jarred marinara is correct for this recipe, don’t question it, use a good one if you want, use a cheap one if that’s what you have, both work, the whole idea of this dish does not involve you simmering sauce all afternoon.
• If you accidentally overfill a shell and some filling squeezes out the sides, leave it alone, those little blown-out edges get browned and delicious and end up being my favorite bites.
• This holds heat well, which makes it good for feeding people who wander into the kitchen at different times and keep “just checking on it.”
• It tastes even better the next day, but the corner pieces on day one, where the cheese meets the pan and turns a little dark and sticky, are hard to beat.
• If you feel an irrational urge to add more cheddar than the recipe calls for, you’re probably correct, always follow your gut.

Storage & Leftovers

• This is the kind of thing I used to make in a big pan and eat off of for days, so yes, it holds up well in the fridge. Store it covered and it’ll be fine for about 3 to 4 days.
• It reheats best in the oven at 350°F until the edges bubble again, but the microwave absolutely works if you’re just trying to eat and not make a production of it.
• You can assemble the whole dish, cover it tightly, and freeze it unbaked. Bake straight from frozen or thaw overnight in the fridge first, adding a little extra time if baking from frozen.
• You can also freeze leftovers. Wrap portions well so they don’t pick up freezer flavor.
• The texture softens a little after freezing, but the flavor stays exactly the same.

FAQs

• What kind of marinara should I use?
  Use what you like and what you can afford. I used cheap jarred sauce when I needed to. Now I use something better like Rao’s, but both work. Slightly less sweet sauces do tend to balance the cheddar better.
• Why is there cheddar in this?
  Because an always cross Italian man in a strip mall told me to do it, and because sharp cheddar against marinara and ricotta does really work. I do realize it’s not traditional, but it’s also not trying to be.
• Can I add meat?
  You can add cooked Italian sausage or ground beef to the filling if you want, I never have. This started as a cheese-only recipe for a reason.
• Can I use manicotti substitutes like jumbo shells?
  Yes. Jumbo shells work great.
• Is this fancy?
  Not. At. All.
• Is this kid-friendly?
  Very. It’s noodles, cheese, sauce, they will be fine.
• Can I make this ahead of time?
  Yes. You can assemble the entire pan, cover it tightly, and park it in the fridge for up to 24 hours before baking. It does really well this way, which makes sense considering this recipe was born out of feeding myself without extra effort.

From My Kitchen Notes

Not instructions. Just things I’ve noticed from the deck.

• Strip-mall Italian food is good. You walk in half wrecked, order something unpretentious, and leave fully stabilized.
• Manicotti is secretly a perfect broke-person shape. It looks like effort, acts like effort, but it’s mostly cheese in a tube.
• The cheddar is NOT a mistake at all, it’s the part that makes people tilt their head after the first bite and go, “Wait… what is that?”
• Did Jojo invent cheddar on pasta? No. But he sold it like he did. Respect.
• Frozen spinach has a very specific dignity.
• Using jarred marinara plus pre-shredded cheese and oven heat is one of the most reliable forms of emotional first aid I know.
• You don’t really plate this dinner, you scoop it.
• Every time I make this, I picture furious Jojo in a hot kitchen telling me I’m not allowed to overthink how to make this.
• I’ve never made this for a special occasion, even though you could. For me, it belongs to survival, Tuesday, and “I need something hot and solid.”
• The fact that I still make it the exact same way tells me a lot about myself.
• My brain lumps this recipe into its own sacred genre.
• I was hungry. He fed me. I remember.

More Dishes That Understand Hunger

• Ricotta Stuffed Shells – loaded-up shells packed with ricotta.
• Baked Rigatoni – layered with beef, mozzarella, and red sauce.
• Pizza Casserole – a meat lover’s pizza in a casserole dish.
• Pasta Pie – rigatoni packed upright and standing at attention with sauce, meat and cheese.

This post may contain affiliate links. Please read my disclosure policy.

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Baked Manicotti

Tender manicotti pasta shells stuffed with a ricotta, spinach, and cheese filling, baked in marinara sauce and finished with sharp cheddar until bubbly and golden. A classic Italian-American baked pasta dinner that’s comforting and make-ahead friendly.

Course Comfort Food, Dinner, Main Course

Cuisine Italian-American

Keyword baked manicotti, baked manicotti recipe, baked pasta dinner, cheese manicotti, easy manicotti recipe, ricotta manicotti

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6

Calories 485kcal

Author Cathy Pollak

Equipment

• large pot For boiling manicotti shells.
• mixing bowls (large) For the ricotta filling.
• Ziploc bag or piping bag. For filling shells.
• baking dish 9x13 (23x33) For assembling and baking the manicotti.

Ingredients

• 10 manicotti shells
• 16 oz (454 g) whole milk ricotta cheese
• 1 cup (113 g) shredded whole milk mozzarella cheese
• 1 cup (113 g) shredded, sharp Cheddar cheese plus 1 cup (113 g) for topping
• ½ cup (50 g) shredded Parmesan cheese
• 1 cup (140 g) thawed frozen, chopped spinach squeezed dry
• 1 large egg
• 1 tsp (1 g) Italian seasoning
• ½ tsp (1 g) onion powder
• ½ tsp (1 g) garlic powder
• ½ tsp (3 g) table salt
• ½ tsp (1 g) black pepper
• ¼ cup (15 g) chopped fresh parsley
• 24 oz (680 g) marinara sauce divided (1 cup / 240 ml for the pan)

Instructions

• Preheat the oven to 350°F (177°C).
• Bring a large pot of generously salted water to a rolling boil. Add the manicotti shells and cook just until al dente according to package directions. Drain and immediately rinse under cold water to stop the cooking process. Set aside to cool slightly.
  10 manicotti shells
• In a large mixing bowl, combine the ricotta cheese, mozzarella cheese, cheddar cheese, Parmesan cheese, chopped spinach, egg, Italian seasoning, onion powder, garlic powder, salt, black pepper, and chopped parsley. Mix thoroughly until fully combined and smooth.
  16 oz (454 g) whole milk ricotta cheese, 1 cup (113 g) shredded whole milk mozzarella cheese, 1 cup (113 g) shredded, sharp Cheddar cheese, ½ cup (50 g) shredded Parmesan cheese, 1 cup (140 g) thawed frozen, chopped spinach, 1 large egg, 1 tsp (1 g) Italian seasoning, ½ tsp (1 g) onion powder, ½ tsp (1 g) garlic powder, ½ tsp (3 g) table salt, ½ tsp (1 g) black pepper, ¼ cup (15 g) chopped fresh parsley
• Spread 1 cup (240 ml) of the marinara sauce evenly over the bottom of a 9 x 13-inch (23 x 33 cm) baking dish.
  24 oz (680 g) marinara sauce
• Transfer the ricotta mixture to a piping bag or resealable plastic bag with one corner snipped. Pipe the filling evenly into each manicotti shell without overpacking.
• Arrange the filled manicotti in a single layer over the sauce. Spoon the remaining marinara sauce over the top and sprinkle with the remaining shredded cheddar cheese.
• Bake uncovered for 25 to 30 minutes, until the sauce is bubbling around the edges and the cheese is fully melted. Let rest briefly before serving.

Notes

• Nutrition was calculated using whole-milk ricotta, full-fat mozzarella and cheddar, and standard jarred marinara.
• Potassium, calcium, and iron values here reflect a dairy-heavy recipe and will vary by the cheese brand you choose.
• Serving weight is based on a six-portion yield from a 9 x 13-inch pan.
• Values are estimates and will change with ingredient substitutions.

If you’re making this baked manicotti, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 340g | Calories: 485kcal | Carbohydrates: 35g | Protein: 24g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 95mg | Sodium: 780mg | Potassium: 520mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2150IU | Vitamin C: 6mg | Calcium: 420mg | Iron: 3mg

Have you made this Baked Manicotti? I’d love to hear how it turned out – leave a comment below and let me know.

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The post Baked Manicotti appeared first on Noble Pig.

Baked Rigatoni: The Weeknight Power Move

Think of this baked rigatoni recipe not as Sunday sauce, but as weeknight rebellion. This is what you make when you don’t really want zen, but when you’re craving something that ceremoniously bubbles over the edge. I kind of think of it as the dinner equivalent of tossing your phone across the couch and saying, “Enough.”

I never really planned this recipe; it just happened, mostly as a mutiny against whatever responsible dinner I meant to make (a common theme for me). And now that I’ve made it so many times, I figured it was time to share it.

The first time, I told myself I’d eat a small bowl. Then I burned the roof of my mouth because I couldn’t wait. That’s really baked rigatoni’s whole game in a nutshell: it looks innocent until you realize you’ll need to fight someone for the last corner piece. This recipe won’t fix your life, but it’ll make the next twenty minutes so much better.

Why I Love This Recipe

• No Nonna required.
• Forgives all lazy measuring habits.
• Craggy, crispy pasta corners are my therapy.

Ingredients

No rituals, no all-day stirring – just a pan, some noodles, and a reckless amount of cheese.

• Rigatoni pasta – The noodle shape made for sauce hoarding.
• Ground beef (or sausage, or both) – Pick your chaos.
• Marinara sauce – Jarred and judged by no one. Use the best you can.
• Italian seasoning, garlic powder, onion powder – The flavor insurance trio.
• Salt and pepper – Always.
• Mozzarella + Parmesan – The cheese pull-crust duo.
• Buffalo mozzarella – Drama for the top.
• Ricotta (totally optional) – Makes it creamier, if you’re in that kind of mood. I use it sometimes, thought I’d mention it.

How to Make Baked Rigatoni

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (boil the pasta)
  Cook the rigatoni in salted water until just shy of al dente. It’ll finish in the oven, so don’t overdo it. Drain and keep it nearby.
• Step Two (brown the meat)
  Heat a large skillet over medium heat and add your ground beef, or a mix of beef and sausage if you want more flavor. Cook until browned, then spoon off the extra grease.
• Step Three (make the sauce)
  Add the marinara, Italian seasoning, garlic powder, onion powder, salt, and pepper. Let it simmer for a few minutes until everything comes together and smells like dinner.
• Step Four (mix it up)
  In a large bowl or back in the pasta pot, combine the rigatoni with the meat sauce. If you’re going to add ricotta, this is where to fold it in gently so it stays creamy.
• Step Five (layer and top)
  Spoon half the pasta into a greased baking dish. Sprinkle with mozzarella and Parmesan, then add the rest and repeat. Tear up the buffalo mozzarella and scatter it over the top.
• Step Six (bake)
  Cover with foil and bake at 375°F for 20 minutes. Remove the foil and bake another 15 to 20, until the cheese is bubbling and golden around the edges.
• Step Seven (wait, barely)
  Let it sit for about 5 minutes before digging in. The corners will still be molten, but that’s part of the fun.

Recipe Tips

This baked pasta is the food equivalent of lighting a self-care candle. It’s good to set the mood.

• Don’t overcook the pasta. It should still have a little bite before it hits the oven, since it’s going to keep cooking in there.
• Mix well, but not too well. You want the sauce clinging to the noodles, not pooling at the bottom of the dish.
• Buffalo mozzarella, don’t skip it. It melts like a dream and browns even better. It’s creamier and stretchier, with a little tang that cuts through the richness. It’s the drama on top that makes the whole thing worth it. You’ll find it in the nicer cheese section, and it’s worth it.
• Bake uncovered at the end. That’s how you get those crispy, browned edges everyone fights over.
• You should let it rest, even though I rarely do. Five minutes on the counter gives the cheese time to settle and makes it easier to serve.
• If rich, cheesy comfort is your thing, my French onion pasta takes those same rigatoni noodles and swirls them through caramelized onions and melted cheese. All the flavor, none of the baking.

Storage and Freezing

If there’s any cheesy baked rigatoni left, you’re already winning.

• Keeps up to 4 days in the fridge.
• Reheats best in the oven at 350°F (175°C) until bubbly.
• Microwaves just fine, though it loses the crunch.
• You can assemble baked rigatoni ahead and refrigerate it (unbaked) for up to 24 hours before cooking.
• To freeze, assemble but don’t bake. Transfer to a freezer- and oven-safe container and freeze for up to 2 months. Bake straight from frozen at 375°F (190°C), adding 15 to 20 minutes to the bake time.
• Tastes even better on day two.

FAQs

• Can I use a different pasta shape?
  Sure, but rigatoni really is the move here. The ridges grab the sauce and the shape holds up under all that bubbly cheese. Penne, ziti, or shells will work in a pinch.
• What’s the best sauce to use?
  Any marinara you actually like. It doesn’t need to be homemade, but it should be thick enough to cling to the pasta and not watery. For jarred sauce, I love Rao’s (regular marinara or arrabbiata for a little heat).
• Can I skip the buffalo mozzarella?
  You could, but you’ll really miss the whole point of this pasta bake. It’s the cheese that melts creamier, blisters prettier, and gives the top that pull-apart magic regular mozzarella can’t fake. Think of it as the difference between good and damn, what is this?
• Can I double this pan of baked rigatoni?
  Yes, but get a bigger pan and invite someone over.

If you want to take rigatoni one step further, my pasta pie turns it into a centerpiece. The noodles stand upright at attention in a springform pan, get stuffed with sauce, and bake under a blanket of mozzarella until it slices like a cake. It’s true cooking theater.

More Pasta Recipes to Bake, Bubble, and Burn Your Mouth With

Because waiting for a dish of comfort food has never been my strong suit.

• Pizza Casserole – Pizza night baked in a pan.
• Stuffed Shells with Ricotta Cheese – Carby, cheesy, and saucy.
• Ground Beef Casserole – Pasta, meat, and a blanket of cheese.
• Baked Manicotti – Cheesy, simple and comforting.

This post may contain affiliate links. Please read my disclosure policy.

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Baked Rigatoni Recipe

A baked rigatoni recipe layered with beef, mozzarella, Parmesan, and red sauce, baked until bubbling and golden. This hearty, cheesy pasta bake is simple to make, full of flavor, and exactly what you want in a weeknight comfort dinner.

Course Comfort Food, Dinner, Main Course

Cuisine Italian-American

Keyword baked pasta dinner, baked rigatoni, baked rigatoni recipe, beef rigatoni, buffalo mozzarella, cheesy rigatoni, mozzarella pasta, pasta bake, red sauce pasta, weeknight comfort food

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 8

Calories 525kcal

Author Cathy Pollak

Equipment

• large pot For boiling the pasta.
• large skillet To brown the meat and simmer the sauce.
• baking dish 9x13 For layering and baking.
• aluminum foil To cover during baking.

Ingredients

• 1 lb (454 g) dry rigatoni pasta
• 1 lb (454 g) lean ground beef (93/7) (or half beef, half Italian sausage)
• 2 jars (24 oz / 680 g each) marinara sauce
• 1 tsp (5 g) Italian seasoning
• 1 tsp (5 g) garlic powder
• 1 tsp (5 g) onion powder
• salt and pepper to taste
• 1¾ cups (15 oz / 425 g) whole milk ricotta cheese (completely optional)
• 1½ cups (170 g) shredded mozzarella cheese divided
• ½ cup (50 g) grated Parmesan cheese divided
• 4-6 oz (115-170 g) Buffalo mozzarella (torn into pieces)

Instructions

• Preheat the oven to 375°F (190°C) and grease a 9x13-inch (23x33 cm) baking dish.
• Bring a large pot of salted water to a boil and cook the rigatoni until just al dente, about 1 to 2 minutes less than the package time. Drain and set aside.
  1 lb (454 g) dry rigatoni pasta
• In a large skillet over medium heat, cook the ground beef until browned, breaking it apart as it cooks. Drain the excess fat.
  1 lb (454 g) lean ground beef (93/7)
• Add the marinara sauce, Italian seasoning, garlic powder, onion powder, salt, and pepper. Stir and let it simmer for about 5 minutes so the flavors blend.
  2 jars (24 oz / 680 g each) marinara sauce, 1 tsp (5 g) Italian seasoning, 1 tsp (5 g) garlic powder, 1 tsp (5 g) onion powder, salt and pepper
• In a large bowl or the pasta pot, combine the cooked rigatoni with the meat sauce, stirring until the pasta is evenly coated. If using ricotta, fold it in gently at this stage.
  1¾ cups (15 oz / 425 g) whole milk ricotta cheese
• Spoon half of the pasta mixture into the prepared baking dish. Sprinkle with half of the shredded mozzarella and half of the Parmesan. Add the remaining pasta on top and finish with the rest of the mozzarella and Parmesan.
  1½ cups (170 g) shredded mozzarella cheese, ½ cup (50 g) grated Parmesan cheese
• Tear the buffalo mozzarella into small pieces and scatter them across the top.
  4-6 oz (115-170 g) Buffalo mozzarella
• Cover the dish with foil and bake for 20 minutes. Remove the foil and continue baking for 15 to 20 minutes, until the cheese is melted, bubbling, and golden around the edges.
• Let the baked rigatoni rest for 5 minutes before serving so the layers can settle. Serve warm straight from the pan.

Notes

• Cook the rigatoni slightly under so it doesn’t get too soft while baking.
• Buffalo mozzarella adds a creamy melt and bubbling finish. Look for buffalo mozzarella in the specialty cheese section. Costco usually carries it, and Trader Joe's sometimes does. Most grocery stores stock it near the fresh mozzarella balls packed in brine.
• Ricotta is optional but makes the sauce richer and creamier.
• A thicker marinara keeps the bake from turning watery.
• You can assemble baked rigatoni up to 24 hours ahead and refrigerate it unbaked.
• Bake straight from the fridge, adding about 10 extra minutes to the time.
• To freeze, assemble but don’t bake. Wrap tightly and freeze for up to 2 months.
• Bake from frozen at 375°F (190°C), adding 15 to 20 minutes to the baking time.
• Nutrition information below does not include ricotta, since it is optional.

 

 

If you’re making this baked rigatoni, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

Nutrition info is an estimate and will also vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 325g | Calories: 525kcal | Carbohydrates: 44g | Protein: 33g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 80mg | Sodium: 1080mg | Potassium: 560mg | Fiber: 4g | Sugar: 8g | Vitamin A: 950IU | Vitamin C: 6mg | Calcium: 410mg | Iron: 4mg

Have you made this Baked Rigatoni? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Baked Rigatoni Recipe for Bubbling, Cheesy Comfort appeared first on Noble Pig.

Green Chile Casserole with Chicken – My Weeknight Version

There’s comfort food, and then there’s this chicken and Hatch green chile casserole. I’ve made sure it’s creamy, cheesy, and full of smoky flavor. It’s the kind of taste I crave in late summer.

I usually roast a bunch of Hatch chiles when they’re in season (now) and freeze them so I can keep making this after the bins disappear from the store. But if you’ve only got canned or jarred (even regular canned green chiles are okay), that works too. The real magic is how the heat and smokiness from the chiles mingle with the chicken and all that melted cheese.

It’s simple, filling, and doesn’t take a lot of thought once everything’s prepped. I usually serve it straight from the pan with something crisp and cold on the side.

This One’s Got the Smoke, the Cheese, and the Timing

• It Has Distinct Hatch Flavor – There’s nothing quite like the smoky, unique heat of Hatch chiles, and they stand out in this dish.
• Pure Comfort in a Pan – It’s cheesy, it’s creamy, my two standards for a feel-good meal.
• It’s Seasonably Flexible – Whether you’ve got fresh Hatch chiles from their short season, a stash in your freezer, or even a couple of cans, this recipe can happen year-round.

A Few Tidbits About Hatch Green Chiles: Season & Substitutions

• The flavor: Hatch chiles are smoky and earthy with this mellow heat that builds slow. Not as hot as a jalapeño, more depth than an Anaheim. I’d say they’re kinda like poblanos, but sweeter when you roast them.
• When they’re in season: August through early October. That’s when I stock up. Fresh ones don’t last long.
• Using fresh: You’ve gotta roast and peel them first. I throw them on the grill or straight over the burner, let the skin blister, then steam them in a bowl and peel. If you don’t have a grill or gas stove, you can broil them on a sheet pan in the oven until the skin is blackened and puffed up. This guide explains how to roast and freeze them step-by-step if you want to see it laid out.
• Frozen works too: If you’ve got some stashed or find them in the freezer section, they go straight into the pan. No extra prep.
• Canned or jarred is fine: It won’t be the same smoky flavor, but it still works. Even the regular canned green chiles are totally fine here.
• Where to find them: Whole Foods usually has them. I’ve seen them at Trader Joe’s and some regional stores too. Sometimes they’re roasting them right outside. You can also order online from New Mexico growers.

What You’ll Need for Your Green Chile Chicken Casserole

Here’s what you’ll need to make my outrageously good green chile chicken casserole…

• Rotini pasta – I like rotini because it grabs the sauce, but any short pasta works.
• Olive oil – Just a little to get the onions and chiles going.
• Hatch green chiles – Fresh roasted and peeled is best, but frozen, jarred, or even regular canned green chiles work too.
• Yellow onion – Diced up small so it softens fast.
• Garlic – Minced. I don’t measure too precisely here.
• Rotel – I use the original. It adds a little tomato and some kick.
• Cream of chicken soup – The base of that creamy sauce.
• Milk – Just enough to loosen the soup and make everything saucy.
• Dried oregano – A little herbiness to round things out.
• Shredded chicken – Cooked. I usually use rotisserie if I’ve got it.
• Cheddar cheese – I go for sharp, but use what you’ve got – no judgemnt here.

How to Make This Cheesy Green Chile Chicken Casserole

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (boil the pasta and prep the pan):
  Boil your pasta, drain it, and get it into a 9×13 (23×33 cm) baking dish. Set that aside while you get the good stuff going.
• Step Two (roast and peel the chiles):
  If you’re using fresh Hatch chiles, they need to be roasted first. You can do this over a gas burner, on the grill, or under the broiler. Let the skin blister and blacken, then toss them in a bowl and cover to steam for 10 minutes. Peel off the skins, pull out the seeds, and dice them up.
• Step Three (sauté the veg):
  In a big nonstick skillet, heat up the olive oil and sauté the onion and roasted Hatch chiles until everything softens, about 7 minutes. Add the garlic and give it one more minute. If you’re using canned or jarred chiles, toss them in with the garlic and move on.
• Step Four (make the filling):
  In a big bowl, mix together the Rotel, cream of chicken soup, milk, and oregano. Stir in the chile-onion mixture and your cooked, shredded chicken.
• Step Five (assemble):
  Pour the chicken mixture over the pasta in the dish and toss it all together so the sauce coats everything.
• Step Six (cheese and bake):
  Top the whole thing with shredded cheddar. Bake at 375°F (190°C) for 30 to 40 minutes, until it’s bubbling and everything’s hot all the way through.

Recipe Tips

Here are my go-to tips for this easy casserole:

• Fresh Hatch chiles make a difference. Roast and peel a bunch during peak season and freeze them. They hold up well and bring that smoky flavor even months later.
• Some markets carry frozen Hatch chiles. They’re usually already roasted and peeled, which saves time. I grab a few packs when I see them.
• Canned or jarred chiles are totally fine. You’ll lose a little of that deep roasted flavor, but the dish still works.
• Rotisserie chicken saves time. It shreds easily and soaks up the sauce just right.
• The oregano helps balance the richness. It adds a little herbiness that works well with the green chiles and creamy sauce.
• For more heat, go with hot Rotel or toss in extra Hatch chiles if you’ve got them.
• This can be made ahead. Assemble it fully, cover, and refrigerate. Add a few extra minutes to the bake time if it’s going in cold.

Storing & Reheating This Green Chile Chicken Casserole

This green chile chicken casserole is a favorite for leftovers, making meal prep a breeze.

• Fridge storage: Once cooled, cover and store leftovers in the fridge for up to 4 days.
• Microwave (single portions): Scoop into a microwave-safe bowl, cover loosely, and heat in 30-second bursts until warmed through. Stir halfway if needed.
• Oven (larger portions): Cover the casserole dish with foil and reheat at 350°F (175°C) for 20 to 25 minutes, or until hot in the center.
• Freezing: This casserole freezes well. Let it cool completely, then wrap tightly in foil or portion into freezer containers. Thaw in the fridge overnight and reheat in the oven or microwave like usual.

FAQs

• Can I use a different kind of pasta?
  Yes. I use rotini because it holds onto the sauce well, but penne, fusilli, or even elbow macaroni will work just fine. Just avoid anything too large or delicate.
• Is it okay to use store-bought roasted Hatch chiles?
  Totally fine. Frozen or jarred roasted Hatch chiles save time and still bring that smoky flavor. Just make sure they’re drained and chopped before adding them to the pan.
• What if I can’t find Hatch chiles at all?
  You can use regular canned green chiles. The flavor won’t be as deep, but it still works. A mix of poblano and Anaheim can also get you close if you’re roasting fresh peppers at home.
• Can I make this without the soup?
  You could swap the cream of chicken soup for a homemade version or use a thickened broth with some sour cream or cream cheese mixed in. It might change the texture a bit, but it’s doable.
• Does this freeze better before or after baking?
  Either works, but I prefer freezing it before baking. Assemble the casserole, wrap it tightly, and freeze. When ready to bake, let it thaw in the fridge overnight and then bake as usual.

More Weeknight Casserole Recipes

If this one worked for you, here are a few more that hit the same kind of comfort:

• Green Chile Chicken Enchilada Casserole – Chicken, green chiles, and tortillas.
• Chicken Poblano Casserole – Roasted poblanos, chicken, and cheese.
• Chicken Fajita Casserole – Baked chicken fajita flavor, heavy on the cheese.
• Taco Rice Casserole – Seasoned beef, rice, salsa, and beans.
• Chicken Frito Pie Casserole – Saucy chicken, beans, and corn chips.

The Best of Hatch Season (Right Here in a Casserole)

I wait for these chiles all year, and when I’ve got them, this is the first thing I make. It’s hot, cheesy, and just indulgent enough to feel like a reward for putting up with summer.

This post may contain affiliate links. Please read my disclosure policy.

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Hatch Green Chile Chicken Casserole

This creamy green chile chicken casserole is packed with smoky Hatch chiles, shredded chicken, and plenty of cheese. Whether you’re using fresh, frozen, or canned chiles, this easy weeknight casserole delivers bold flavor and holds up great for leftovers.

Course Dinner, Main Course

Cuisine American, Tex-Mex

Keyword cheesy green chile casserole, Chicken and Hatch Green Chile Casserole, creamy chicken casserole, green chile chicken casserole, hatch green chile chicken casserole, hatch green chile recipe, weeknight hatch chile dinner

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8

Calories 443kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons For accuracy.
• baking dish 9x13 (23x33) For baking the casserole.
• skillet To saute the veggies and chile.
• mixing bowls For combining the filling and sauce.

Ingredients

• 1 lb (454 g) rotini pasta cooked according to package directions and drained
• 2 large fresh Hatch green chiles roasted, peeled and diced (or 2 cans 4 oz / 113 g each} green chiles)
• 1 tbsp (15 ml) olive oil
• 1 medium onion diced
• 1 tbsp minced garlic
• 1 can (10 oz / 284 g) Rotel original
• 1 can (10 oz 284 g) cream of chicken soup
• 1 cup (240 ml) milk
• 2 tsp (1 g) dried oregano leaves
• 2 cups (280 g) shredded cooked chicken
• 2 cups (170 g) shredded sharp cheddar cheese

Instructions

• Preheat oven to 375°F (190°C).
• Cook pasta according to package directions. Drain and transfer to a 9x13-inch (23x33 cm) casserole dish; set aside.
  1 lb (454 g) rotini pasta
• If using fresh Hatch chiles, roast them over a gas flame, on a grill, or under the broiler until the skin is blistered and blackened. Transfer to a bowl, cover, and let steam for 10 minutes. Peel, seed, and dice.
  2 large fresh Hatch green chiles
• In a large nonstick skillet over medium heat, heat olive oil. Sauté diced onion and prepared Hatch chiles until softened, about 7 minutes. Add garlic and cook for 1 more minute. If using canned Hatch chiles or canned green chiles, add them with the garlic.
  1 tbsp (15 ml) olive oil, 1 medium onion, 1 tbsp minced garlic
• In a large mixing bowl, combine Rotel, cream of chicken soup, milk, and dried oregano. Stir in the sautéed chile mixture and shredded chicken.
  1 can (10 oz / 284 g) Rotel original , 1 can (10 oz 284 g) cream of chicken soup, 1 cup (240 ml) milk, 2 tsp (1 g) dried oregano leaves, 2 cups (280 g) shredded cooked chicken
• Pour the chicken mixture over the pasta in the casserole dish and toss to combine.
• Sprinkle shredded cheddar evenly over the top.
  2 cups (170 g) shredded sharp cheddar cheese
• Bake for 30–40 minutes, or until casserole is bubbly and heated through. Serve warm.

Notes

• Fresh Hatch chiles should be roasted, steamed, peeled, and seeded before using.
• Frozen Hatch chiles work well and can be added straight to the skillet.
• Regular canned green chiles are also fine if Hatch chiles aren’t available.
• Rotisserie chicken makes this come together faster.
• To make ahead, assemble fully, cover, and refrigerate. Add a few extra minutes to bake time if cold.
• Leftovers keep well in the fridge for up to 4 days.
• This casserole can also be frozen before or after baking.

 

For optimal outcomes when preparing this Hatch green chile chicken casserole, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Serving: 244g | Calories: 443kcal | Carbohydrates: 39g | Protein: 27g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 71mg | Sodium: 548mg | Potassium: 390mg | Fiber: 2g | Sugar: 3g | Vitamin A: 563IU | Vitamin C: 7mg | Calcium: 210mg | Iron: 2mg

Have you made this Hatch Green Chile Chicken Casserole? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Hatch Green Chile Chicken Casserole appeared first on Noble Pig.

What You’re Making When There’s Too Much Zucchini Again

This Tuscan chicken zucchini casserole started as one of those throw-it-in-the-oven dinners. I had chicken, too much zucchini, and a bunch of pantry stuff that needed using, so I just went with it. A little garlic, a lot of cheese, and the oven did the rest. I kept remaking and refining it last summer until it felt right. And here we are again, back in the thick of zucchini season.

The sun-dried tomatoes were what changed it for me. Salty, concentrated flavor that comes through in the way I wanted it to. Mozzarella and Parmesan melt right into the chicken and veggies, adding the comfort part of the casserole.

It all bakes together until it’s soft, saucy, and a little golden on top. No pasta, no sauce to make, no real cooking exertion. It’s a filling dinner that doesn’t taste like leftovers the next day.

Why I Love Making This Tuscan Chicken Zucchini Casserole

• No extra steps. Everything goes straight into the baking dish and cooks together.
• The zucchini and tomatoes soften just enough without turning to mush, picking up flavor in the process.
• It’s cheesy, filling, and doesn’t need rice or pasta to feel like a full dinner.

What You’ll Need for Your Tuscan Casserole

Getting this Tuscan chicken zucchini casserole on the table means grabbing a few pantry staples and some fresh goodness. Here’s my list:

• Chicken breast – Cubed for quick, even cooking in the oven.
• Zucchini – Sliced into coins or half-moons so they soften but don’t disappear.
• Spinach – Fresh is best, but a handful of frozen can work too.
• Tomatoes – Halved so they break down a bit and add juiciness.
• Sun-dried tomatoes – The oil-packed kind are best for flavor and texture. I also use them in my Marry Me Tuscan Chicken and  sun-dried tomato pesto pasta and they give just as much flavor.
• Shallot – Mild and a little sweet, sliced thin so it cooks fast.
• Garlic – Minced or grated to spread that flavor throughout the dish.
• Olive oil – Helps everything roast up nicely.
• Dried oregano, basil, and garlic powder – Classic herbs that lean into that Tuscan flavor.
• Salt, black pepper, paprika, red pepper flakes – A well-rounded seasoning mix with just a hint of heat.
• Mozzarella cheese – Gets melty and stringy over the top.
• Parmesan cheese – Adds a salty, savory bite to balance the mozzarella.
• Fresh parsley – For color and a little freshness at the end.

How I Make This Chicken Zucchini Casserole

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (preheat the oven)
  I start by heating the oven to 375°F so it’s ready to go once everything’s in the dish.
• Step Two (load the baking dish)
  I toss the chicken, zucchini, spinach, tomatoes, sun-dried tomatoes, shallot, garlic, olive oil, and all the seasonings right into an 11×7-inch (28×18 cm) baking dish. No need to mix in a separate bowl. Just stir it around with a spoon until everything looks coated.
• Step Three (add the cheese)
  Mozzarella and Parmesan go right on top. I don’t mix them in. Just let them melt into the top layer as it bakes.
• Step Four (bake it covered first)
  I cover the dish with foil and bake it for 20 minutes so everything can steam and start softening.
• Step Five (uncover and finish baking)
  After 20 minutes, I take off the foil and bake it uncovered for another 10. This is when things start to look golden and juicy.
• Step Six (broil the top)
  A quick 1 to 2 minute broil finishes it off. I watch it the whole time and check every 20 seconds. The cheese browns fast.
• Step Seven (finish and serve)
  I sprinkle parsley over the top and usually add a pinch more oregano or black pepper before serving.

My Best Tips for a Perfect Casserole

I’ve made this chicken zucchini casserole so many times, and a few small things make it a little better.

• Slice the zucchini evenly. Thinner or uneven pieces will cook too fast and disappear into the mix. I try to keep the slices around the same size so they soften but still hold their shape.
• Use the right pan. This really does need an 11×7-inch (28×18 cm) baking dish. Anything smaller gets too crowded and ends up steaming instead of baking.
• Keep an eye on the broiler. That last step gives you the golden top, but it goes from browned to burned fast. I stand right there and check every 20 seconds.
• Chop ahead if you want. You can prep the vegetables and seasoning mix earlier in the day. Just cover everything and keep it in the fridge until you’re ready to assemble.
• Leftovers reheat well. I usually reheat in the oven or air fryer for the best texture. It doesn’t dry out, and it holds up better than most veggie casseroles.

Storage, Reheating, and Freezing

• Storing: Once cooled, cover the casserole or transfer leftovers to an airtight container. It’ll keep in the fridge for up to 4 days.
• Reheating: I reheat it in a 350°F (175°C) oven or air fryer so the cheese crisps up again and the zucchini doesn’t go soft. Skip the microwave—it makes everything mushy.
• Freezing: I don’t recommend freezing this one. The zucchini and spinach release too much water once thawed, and the texture doesn’t hold up.

Frequently Asked Questions

• Can I use chicken thighs instead of chicken breast?
  Yes, boneless thighs work just fine. They add a little more richness and stay tender. Just trim the excess fat and cube them the same way you would with breast meat.
• Does it matter if the sun-dried tomatoes are dry-packed or oil-packed?
  Oil-packed is best for flavor and texture here. If you’re using dry-packed, rehydrate them in a little warm water or olive oil first so they don’t stay tough.
• Can I prep the entire casserole ahead of time and bake it later?
  You can. Assemble it all the way up to the cheese layer, cover it tightly, and refrigerate for up to a day. You may need to add a few extra minutes to the baking time if it’s going in cold.
• Is this casserole low carb?
  Yes, it’s naturally low in carbs since there’s no pasta, rice, or breadcrumbs. Just veggies, chicken, and cheese. If that’s what you’re looking for, this one fits the bill.
• Could I add pasta or rice if I wanted to make it more filling?
  You could, but not without adjustments. Cooked pasta or rice could be stirred in before baking, but you’ll want to increase the sauce element or add a splash of broth so it doesn’t dry out.

If you’re hooked on the Tuscan dinner vibe, try my Marry Me White Bean and Sausage Soup and my Marry Me Melting Cabbage that both keep the sun-dried tomato flavor going.

More Weeknight Dinner Casseroles I Love

If you liked how easy and flavorful this chicken zucchini casserole was, here are a few more worth trying:

• Ground Beef Casserole – Pasta, seasoned beef, and a creamy cheese sauce.
• Chicken Pot Pie Casserole – Chicken, veggies, and a thick, comforting sauce.
• Taco Rice Casserole – Ground meat, rice, taco seasoning, and queso.
• Tuna Casserole – Creamy, salty, and topped with something crunchy.
• Chicken Poblano Casserole – Roasted poblano sauce, chicken, and melty cheese.

Tuscan Chicken Flavor

This isn’t the kind of recipe I hype up. It just makes dinner happen without much thought, and it tastes good every time. That’s pretty much the whole goal.

This post may contain affiliate links. Please read my disclosure policy.

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Tuscan Chicken Zucchini Casserole

This Tuscan chicken zucchini casserole is cheesy, flavorful, and full of vegetables. Made with chicken, zucchini, spinach, tomatoes, sun-dried tomatoes, and melty mozzarella and Parmesan, it’s a one-pan dinner that’s easy to prep and doesn’t need pasta or sauce. Everything bakes together until tender and golden.

Course Dinner, Main Course

Cuisine American

Keyword cheesy zucchini casserole, chicken zucchini casserole, italian comfort food, low carb chicken casserole, one pan chicken dinner, Tuscan chicken bake, Tuscan chicken zucchini casserole

Prep Time 10 minutes minutes

Cook Time 32 minutes minutes

Total Time 42 minutes minutes

Servings 4

Calories 377kcal

Author Cathy Pollak

Equipment

• baking dish 11x7 (28 x 18 cm) The right size to keep ingredients from steaming.
• Knife To chop veggies.

Ingredients

Main Casserole:

• 1 lb (454 g) skinless, boneless chicken breast
• 3 small or 2 medium zucchini sliced, (about 3 cups / 360 g)
• 1 cup (30 g) fresh spinach
• 1 cup (150 g) cherry or grape tomatoes halved
• ½ cup (65 g) sun-dried tomatoes in oil chopped
• 1 shallot thinly sliced
• 2 cloves garlic minced
• 1 tbsp (15 ml) olive oil

Seasoning:

• 1 tsp (1 g) dried oregano leaves
• 1 tsp (1 g) dried basil leaves
• 1 tsp (3 g) garlic powder
• 1 tsp (5 g) salt
• ½ tsp (1 g) black pepper
• ½ tsp (1 g) paprika
• ¼ tsp (0.5 g) red pepper flakes

Topping:

• 1 cup (113 g) shredded mozzarella cheese
• ½ cup (50 g) grated Parmesan cheese
• ⅛ cup (5 g) chopped fresh pasley for garnish

Instructions

• Preheat the oven to 375°F (190°C).
• Add the chicken, zucchini, spinach, tomatoes, sun-dried tomatoes, shallot, garlic, olive oil, oregano, basil, garlic powder, salt, black pepper, paprika, and red pepper flakes to a 2.5-quart (11x7-inch / 28x18 cm) baking dish.
  1 lb (454 g) skinless, boneless chicken breast, 3 small or 2 medium zucchini, 1 cup (30 g) fresh spinach, 1 cup (150 g) cherry or grape tomatoes, ½ cup (65 g) sun-dried tomatoes in oil, 1 shallot, 2 cloves garlic, 1 tbsp (15 ml) olive oil, 1 tsp (1 g) dried oregano leaves, 1 tsp (1 g) dried basil leaves, 1 tsp (3 g) garlic powder, 1 tsp (5 g) salt, ½ tsp (1 g) black pepper, ½ tsp (1 g) paprika, ¼ tsp (0.5 g) red pepper flakes
• Toss everything together until well coated in the seasonings.
• Sprinkle the mozzarella and Parmesan evenly over the top.
  1 cup (113 g) shredded mozzarella cheese, ½ cup (50 g) grated Parmesan cheese
• Cover the baking dish with aluminum foil and bake for 20 minutes
• Remove the foil and bake uncovered for another 10 minutes.
• Broil on high for 1 to 2 minutes, watching closely, until the cheese is golden. Check every 20 seconds to avoid burning.
• Sprinkle parsley over the top before serving.
  ⅛ cup (5 g) chopped fresh pasley
• Optional: Add a pinch of oregano, black pepper, and red pepper flakes for extra seasoning.

Notes

• Use oil-packed sun-dried tomatoes for the best flavor and texture.
• If using boneless chicken thighs, trim the fat and cube the same way.
• This recipe is naturally low in carbs and doesn't need pasta or rice to feel complete.
• For a make-ahead option, assemble up to the cheese layer and refrigerate until ready to bake. Add a few minutes to baking time if starting cold.

 

For optimal outcomes when preparing this Tuscan chicken zucchini casserole, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

 

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

 

 

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Serving: 390g | Calories: 377kcal | Carbohydrates: 11g | Protein: 41g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 107mg | Sodium: 702mg | Potassium: 950mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2800IU | Vitamin C: 25mg | Calcium: 350mg | Iron: 2mg

Have you made this Tuscan Chicken Zucchini Casserole? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Tuscan Chicken Zucchini Casserole appeared first on Noble Pig.

Your Go-To Weeknight Ground Beef Casserole

This easy, weeknight casserole started with the usual lineup – ground beef, peppers, onions and turned into something better once I figured out how to get the sauce right. I wanted a creamy base that didn’t break in the oven, pasta that stayed tender, and a beef mixture that actually tasted seasoned, not just coated in red sauce.

Rotel adds the right kind of heat, and the mix of yogurt, cream cheese, and starchy pasta water turns into a smooth, clingy sauce that holds up in the oven. It bakes with a golden top, stays creamy underneath, and doesn’t rely on canned soup to get there.

It’s filling without being messy, sturdy enough to slice, and still good the next day. No extra steps, no gimmicks just a decent dinner that satisfies all the comfort cravings.

What Makes This Ground Beef Casserole Special

This isn’t just ground beef tossed with noodles and cheese. The base is deeply savory thanks to the mix of beef, bell peppers, and onion all cooked down until they’re soft and full of flavor. Tomato sauce and Rotel bring acidity and a little heat, while the Creole seasoning adds something different – more flavor, more punch, without overpowering the dish.

The sauce is what really makes it stand out. A mix of cream cheese and Greek yogurt (or sour cream) gives it that creamy texture, while the cheddar folded in and melted on top locks in the comfort food angle. It stays smooth instead of separating, which is the downfall of a lot of baked pasta dishes.

The pasta is cooked just shy of al dente so it finishes in the oven without getting soggy. And since the sauce uses pasta water, it actually clings to the noodles instead of pooling at the bottom of the dish. Everything ends up layered in the pan but still feels cohesive, with no dry corners or bland bites.

It’s not technically one-pan, but once the prep’s done, everything gets baked together in a single dish. It feeds a crowd, doesn’t fall apart on the plate, and lands squarely in the comfort dinner zone.

Why You’ll Love This Easy Ground Beef Casserole

• Simple steps for a complex flavor.
• Easy to adjust the spice or toss in whatever veggies you’ve got.
• Tastes even better the next day.
• Made with pantry staples you probably already have.

Ingredients for Your Ground Beef Pasta Bake

This isn’t a dump-and-stir situation. It’s about layering flavor from the start and building a sauce that holds up when baked. (See the photo below for a visual of all the ingredients for this ground beef casserole.)

• Lean Ground Beef – Use 97/3 for the best results.
• Onion & Bell Peppers – The aromatic base for this peppers onions casserole dish.
• Garlic & Red Pepper Flakes – Flavor and optional subtle heat.
• Tomato Sauce & Rotel – The savory, slightly spicy tomato base.
• Spices – Garlic powder, onion powder, dry mustard, Creole seasoning, oregano, chili powder – these build layers of flavor.
• Frozen Corn – Adds sweetness and texture.
• Penne Pasta – The perfect shape for this casserole.
• Pasta Water (Reserved) – Crucial for the creamy sauce.
• Greek Yogurt & Cream Cheese – The base for the rich, tangy sauce.
• Cornstarch – For thickening the sauce.
• Extra Sharp Cheddar Cheese – The ultimate cheesy topping.
• Green Onions – Fresh garnish and flavor.

How to Make This Cheesy Ground Beef Casserole

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (prep the oven and dish)
  Set your oven rack in the middle and preheat to 350°F (175°C). Spray a 2-quart (11×7 inch / 28×18 cm) casserole dish with cooking spray. You can use a 9×13 inch (23×33 cm) if you want, the casserole will spread out more but still cook fine.
• Step Two (cook the beef and veggies)
  Heat the olive oil in a big nonstick skillet over medium-high. Toss in the ground beef, diced onion, and bell peppers. Cook until the beef’s browned and the veggies have softened, about 8-10 minutes. If there’s too much liquid, turn the heat up a bit to let it evaporate.
• Step Three (add garlic and spice)
  Stir in the garlic and red pepper flakes and keep it moving for about 30 seconds until it smells good.
• Step Four (make the sauce)
  Pour in the tomato sauce, Rotel, and sprinkle in the rest of the spices. Bring it up to a gentle boil, then turn down the heat and let it simmer uncovered for 10 minutes. Toss in the frozen corn and let it simmer a few minutes more.
• Step Five (cook the pasta)
  Meanwhile, bring 6 cups (1.4 L) of salted water to a boil in a medium pot. Add the dry pasta and cook until almost al dente – it should still be a little too firm to eat. Reserve 1 1/2 cups (360 ml) of the pasta cooking water, then drain and set pasta aside.
• Step Six (make the creamy sauce base)
  Put 1/2 cup (120 ml) of the reserved pasta water back into the empty pot. Whisk in the Greek yogurt, cream cheese, and cornstarch until mostly smooth. Then stir in 1/2 cup (60 g) of the cheddar cheese.
• Step Seven (combine pasta and sauce)
  Add half of the sliced green onions, the pasta, and the remaining 1 cup (240 ml) of pasta water to the pot. Mix to combine, then spread the noodles and sauce evenly in the bottom of your casserole dish.
• Step Eight (add beef and cheese layers)
  Spoon the beef mixture evenly over the pasta layer and sprinkle on the remaining cheddar cheese.
• Step Nine (bake and finish)
  Pop the casserole in the oven and bake until the edges bubble and the cheese turns golden, about 18-25 minutes. When it’s out, sprinkle the rest of the green onions on top. Let it sit for 15 minutes before serving so it firms up.

Tips for the Best Ground Beef Casserole

A few things make this casserole really come together – little details that keep the texture right and the flavor in check.

• Don’t Overcook Pasta – Cooking the pasta just shy of al dente is key. It finishes cooking in the oven without turning mushy. I rely on this al dente method for my baked rigatoni recipe too.
• Brown the Beef Well – Get a good sear on the beef for flavor. Drain off any extra fat so the casserole doesn’t get greasy.
• Adjust the Spice to Your Taste – Add more or less red pepper flakes depending on how much heat you want. A splash of hot sauce works, too.
• Choose Cheese Wisely – Fresh-shredded cheddar melts better than pre-shredded and gives a creamier finish.
• Swap Your Veggies – Don’t be afraid to toss in mushrooms, zucchini, or whatever you have on hand instead of or in addition to the peppers.
• Keep the Sauce Smooth – Whisk the yogurt, cream cheese, and cornstarch thoroughly to avoid lumps and get a nice creamy texture.
• Let It Rest – Giving the casserole 15 minutes to settle after baking helps it hold together when you slice and serve.
• Mix It Up with Proteins – Ground turkey, sausage, or chicken all work in place of beef or use a combo depending on what you like.

If you want to switch things up beyond ground beef, my chicken poblano casserole and tuna casserole offer different flavors while sticking to the same easy, no-fail approach that makes weeknight dinners simpler.

Storage & Make-Ahead

This casserole holds up well whether you’re storing leftovers or prepping ahead to save time on a busy night.

• Storage Instructions – Keep any cooked casserole covered in the fridge for up to 4 days. For longer storage, wrap tightly and freeze for up to 3 months.
• Reheating – Reheat leftovers in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. You can also microwave individual servings, but the oven helps keep the cheese from getting rubbery.
• Make-Ahead Tips – The beef mixture can definitely be cooked a day ahead and refrigerated. You can assemble the casserole, cover it tightly, and bake it the next day. Just add a few extra minutes to baking time if it’s going in cold.

Frequently Asked Questions

• Can I use a different type of pasta?
  Sometimes I use elbow macaroni, rotini, or even rigatoni. Just stick to shapes that hold sauce and won’t turn mushy when baked.
• What if I don’t have Rotel?
  Use canned diced tomatoes with green chilies instead. It will give you a slightly similar flavor but with less heat.
• Can I make this dairy-free or gluten-free?
  For dairy-free, swap the yogurt, cream cheese, and cheddar for dairy-free alternatives. Gluten-free pasta works fine, but the texture might be a little different. The sauce relies heavily on the creamy elements, so keep that in mind.
• Why is my sauce lumpy?
  Lumps usually mean the cream cheese or yogurt wasn’t fully whisked in. Whisk thoroughly with reserved pasta water to get a smooth sauce before mixing.
• Can I use pre-cooked pasta?
  You can, but cut back on the reserved pasta water since pre-cooked pasta will absorb less liquid. Add just enough to keep the sauce creamy.

More Ways to Use Up That Package of Ground Beef

Ground beef works in a bunch of different meals beyond the usual, my cottage pie with Gruyère mashed potatoes especially comes to mind. Try these others to mix it up:

• Taco Rice Casserole – All the classic taco flavors, finished off with melted queso.
• American Goulash – Tender pasta meets hearty ground beef in a rich tomato sauce.
• Tamale Pie – Beef and corn filling topped with golden, buttery cornbread.
• Mediterranean-style stuffed peppers – Spiced beef, quinoa, chickpeas, and a touch of sweetness from dried apricots.

Get Ready for Your New Favorite Ground Beef Dinner

This easy ground beef casserole with pasta is exactly the kind of simple, flavorful dinner that feeds a family. It’s comforting, straightforward, and makes enough to satisfy everyone. Give it a try and see how it fits into your week.

This post may contain affiliate links. Please read my disclosure policy.

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Easy Ground Beef Casserole with Pasta and Cheesy Sauce

This easy ground beef casserole combines savory seasoned meat, tender pasta, and a creamy cheese sauce for a comforting, family-friendly weeknight dinner. It bakes up hot and bubbling with just the right amount of spice and flavor.

Course Main Course

Cuisine American

Keyword cheesy ground beef casserole, easy ground beef casserole, Ground Beef Casserole, ground beef pasta casserole, ground beef peppers onions casserole

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Resting 15 minutes minutes

Total Time 55 minutes minutes

Servings 6

Calories 480kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons For ingredient accuracy.
• mixing bowls To combine ingredients.
• baking dish 11x7 (2-quart / 28x18 cm) for baking the casserole.
• nonstick skillet For browning the beef and sautéing veggies.
• Pasta Pot To cook the pasta.
• whisk To blend creamy sauce without lumps.

Ingredients

• cooking spray
• 1 tbsp. (15 ml) olive oil
• 1 lbs. (454 g) lean ground beef (97/3)
• 1 medium (~150 g) yellow onion diced
• 1 large (~150 g) red or orange bell pepper seeded and diced
• 1 large (~150 g) green bell pepper seeded and diced
• 3 cloves garlic, minced minced
• ¼ tsp. (0.5 g) red pepper flakes
• 1 can (15 oz/425 g) tomato sauce
• 2 cans (10 oz/ 283 g each) Rotel
• 1 tsp. (5 g) table salt
• ⅛ tsp. (0.3 g) ground black pepper
• 1 tsp. (2.8 g) garlic powder
• 1 tsp. (2.4 g) onion powder
• ½ tsp. (1.1 g) dry mustard
• 1 tsp. (2 g) Creole seasoning or smoked paprika
• ½ tsp. (1 g) dried oregano leaves
• 1 tsp. (2 g) chile powder
• 2 cups (280 g) frozen corn
• 1½ cups (165 g) dry penne pasta cooked al dente
• 1½ cups (360 ml) pasta water (reserved)
• 1 cup (240 g) full fat plain Greek yogurt or sour cream
• 4 oz. (115 g) full-fat cream cheese
• 1 tbsp. (8 g) cornstarch
• 2 cups (200 g) shredded extra sharp cheddar cheese divided
• 4 stalks green onion, sliced divided

Instructions

• Place a rack in the center of the oven and preheat to 350°F (175°C). Coat a two-quart (11x7 inch / 28x18 cm) casserole dish with cooking spray. (You could use a 9x13 inch / 23x33 cm dish; the casserole will just be more spread out.)
  cooking spray
• In a large nonstick skillet, heat the olive oil over medium-high heat. Once hot, add the ground beef, onion, and bell peppers. Cook until the meat is fully cooked and the vegetables have softened, about 8-10 minutes. (You may need to increase the heat to evaporate any liquid.)
  1 tbsp. (15 ml) olive oil, 1 lbs. (454 g) lean ground beef (97/3), 1 medium (~150 g) yellow onion, 1 large (~150 g) red or orange bell pepper, 1 large (~150 g) green bell pepper
• Add garlic and red pepper flakes, stirring constantly, and cook until fragrant, about 30 seconds.
  3 cloves garlic, minced, ¼ tsp. (0.5 g) red pepper flakes
• Add tomato sauce, Rotel, and remaining spices. Bring to a gentle boil, then reduce heat and simmer uncovered for 10 minutes. Add frozen corn and simmer a few minutes more.
  1 can (15 oz/425 g) tomato sauce, 2 cans (10 oz/ 283 g each) Rotel , 1 tsp. (5 g) table salt, ⅛ tsp. (0.3 g) ground black pepper, 1 tsp. (2.8 g) garlic powder, 1 tsp. (2.4 g) onion powder, ½ tsp. (1.1 g) dry mustard, 1 tsp. (2 g) Creole seasoning, ½ tsp. (1 g) dried oregano leaves, 1 tsp. (2 g) chile powder, 2 cups (280 g) frozen corn
• Meanwhile, cook the pasta by heating 6 cups (1.4 L) of salted water in a medium pot. Add dry pasta and cook until almost al dente—it should still be a little too firm to eat. Reserve 1 1/2 cups (360 ml) of the pasta cooking water, then drain and set pasta aside.
  1½ cups (165 g) dry penne pasta, 1½ cups (360 ml) pasta water (reserved)
• Pour 1/2 cup (120 ml) of the reserved pasta water back into the empty pot. Add Greek yogurt, cream cheese, and cornstarch. Whisk together until mostly smooth, then stir in 1/2 cup (60 g) of cheddar cheese.
  1 cup (240 g) full fat plain Greek yogurt, 4 oz. (115 g) full-fat cream cheese, 1 tbsp. (8 g) cornstarch, 2 cups (200 g) shredded extra sharp cheddar cheese
• Add half of the sliced green onions, the pasta, and the remaining 1 cup (240 ml) of pasta water to the yogurt mixture. Mix to combine, then transfer the noodles and any liquid to an even layer at the bottom of the prepared baking dish.
  4 stalks green onion, sliced
• Spoon the beef mixture evenly over the pasta layer. Sprinkle with the remaining cheddar cheese.
• Bake until edges are bubbling and cheese is browning on top, about 18-25 minutes.
• Remove from oven and sprinkle with remaining green onions. Let rest for 15 minutes before serving.

Notes

• Don’t overcook the pasta—it should be just shy of al dente to avoid mushiness.
• Brown the beef well and drain excess fat for the best flavor and texture.
• Adjust the heat with red pepper flakes or hot sauce to your liking.
• Freshly shredded cheddar melts better than pre-shredded.
• Feel free to swap in veggies like mushrooms or zucchini.
• Whisk the creamy sauce base thoroughly to prevent lumps.
• Let the casserole rest 15 minutes after baking to set properly.
• Ground turkey, sausage, or chicken can substitute for beef.

 

For the best results when making this easy ground beef casserole, check out the full post. It includes extra notes, tips, and frequently asked questions that aren't listed in the recipe card — like how to make it dairy-free, gluten-free, or ideas for simple ingredient swaps.

Nutrition information is an estimate and will vary based on the brands and products you use.

© noblepig.com. All content and photographs are copyright protected. Sharing a link to this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other websites is strictly prohibited.

Nutrition

Serving: 400g | Calories: 480kcal | Carbohydrates: 35g | Protein: 35g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 90mg | Sodium: 750mg | Potassium: 600mg | Fiber: 3g | Sugar: 5g | Vitamin A: 800IU | Vitamin C: 25mg | Calcium: 200mg | Iron: 3mg

Have you made this ground beef casserole? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Easy Ground Beef Casserole with Pasta and Cheesy Sauce appeared first on Noble Pig.

About This Green Chile Chicken Enchilada Casserole

This green chile chicken enchilada casserole is one of my favorite Tex-Mex-style meals to make when I don’t feel like rolling each tortilla by hand. It’s layered up in a baking dish, and everything melts together while it cooks. You still get the same cheesy, saucy bite, just a lot easier.

The filling is simple — shredded chicken, canned green chiles, sour cream, and a little green enchilada sauce to pull it all together. Corn tortillas keep it closer to the classic flavor, and a layer of cheese over the top gives it the right finish. I keep the seasoning basic because the sauce already brings a lot.

I like making this when I’m in the mood for something homemade but don’t want to mess with a bunch of steps. It’s easy to stack, bake, and dig in.

How Layering Makes It Easier

Instead of filling and rolling a stack of tortillas one by one, you just layer everything right into the dish — kind of like lasagna, but with all the saucy Tex-Mex flavor of green chile chicken enchiladas. Canned green chiles and green enchilada sauce do most of the heavy lifting, so there’s no need to build a sauce from scratch. The whole thing bakes into a cheesy, savory casserole that slices easily and holds together without falling apart.

Why I Like This Recipe

• There’s no rolling or stuffing individual tortillas, just easy layers stacked up in the dish.
• It uses simple ingredients you can grab at any grocery store.
• It slices cleanly without everything sliding apart.

What You’ll Need to Make It

Here’s everything that goes into the casserole, plus a few extras if you want to dress it up at the end.

• Olive oil – For sautéing the onion and chicken.
• Low-sodium chicken broth – Adds a little moisture and flavor to the filling.
• Better Than Bouillon Base – Brings a deeper, richer flavor than broth alone.
• Salsa verde – Fresh or canned, it gives the chicken a tangy kick.
• Green enchilada sauce – Brings that classic enchilada flavor.
• Green chiles – Canned, juices included, for mild heat and extra flavor.
• Ground cumin and garlic powder – A simple spice combo that ties it all together.
• White onion – Diced up for the filling; yellow works too.
• Boneless, skinless chicken breast – Cubed and trimmed.
• Cream cheese – Full-fat melts best and makes the filling creamy.
• Greek yogurt – Adds tang and keeps the filling from feeling heavy.
• Lime juice – A little brightness at the end.
• Corn tortillas – Use fresh ones so they stay soft while baking.
• Extra sharp cheddar cheese – Sharp for extra flavor, or swap for Monterey Jack.
• Cilantro, sour cream, avocado, hot sauce – Optional toppings if you want to load it up when serving.

How I Layer It for the Best Flavor

Here’s how I stack it up to get that saucy, cheesy bite in every layer.

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One (Get the oven going):
  Preheat the oven to 350°F so it’s ready by the time you’re done assembling.
• Step Two (Sauté the onion and chicken):
  In a large skillet, cook the onion in olive oil over medium heat until it softens, about 5 minutes. Add the chicken, broth, and Better Than Bouillon, and cook until the chicken is cooked through. Scoop the chicken out with a slotted spoon and set it aside, leaving the juices in the pan.
• Step Three (Make the creamy filling):
  Stir the cream cheese, Greek yogurt, salsa verde, green enchilada sauce, green chiles, cumin, garlic powder, and lime juice into the juices left in the skillet. Cook until smooth and creamy, then add the chicken back in and warm everything through.
• Step Four (Build the casserole):
  Cut up your corn tortillas and layer them in the bottom of a 9×9 baking dish. Top with some of the creamy chicken filling and a layer of shredded cheese. Keep layering tortillas, filling, and cheese until you’ve got three layers, ending with a layer of cheese on top.
• Step Five (Bake it):
  Put the baking dish on a sheet pan in case anything bubbles over. Bake for 30 minutes, or until the cheese is melted and bubbling.
• Step Six (Let it rest and garnish):
  Let the casserole sit for 15–20 minutes after baking so it’s easier to slice. Garnish with cilantro, avocado, sour cream, and hot sauce if you’re feeling it.

Tips to Make It Your Own

Here are a few easy ways to change it up if you’re feeling it.

• Use shredded rotisserie chicken if you want to skip the stovetop cooking.
• Swap the cheddar for Monterey Jack, Pepper Jack, or whatever cheese you like.
• Add a can of drained black beans to the filling if you want a little extra heft.
• Layer in some sautéed spinach or roasted corn for a little something different.
• Go spicier by using hot green chiles or adding a few dashes of hot sauce into the filling.

Storing and Freezing Leftovers

This casserole keeps well, so it’s easy to enjoy later.

• In the fridge: Cover leftovers tightly and store for up to 4 days.
• To reheat: Warm individual slices in the microwave, or cover the whole dish with foil and bake at 350°F until heated through.
• In the freezer: Wrap cooled slices tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Make-ahead tip: You can assemble the casserole a day ahead, keep it in the fridge, and bake it fresh when you’re ready.

Frequently Asked Questions

• Can I make this with pre-cooked chicken? Yes — rotisserie chicken works great. Just skip the step where you cook the chicken in broth and go straight to mixing the filling.
• What’s the best way to keep the tortillas from getting soggy? Use fresh corn tortillas or make my homemade corn tortillas, not the ones that are super soft or bendy from sitting in the fridge too long. Letting the casserole rest before slicing also helps firm it up.
• Can I double this for a bigger crowd? You can. Use a 9×13 baking dish and add an extra handful of tortillas and cheese between the layers. You might need to add about 5–10 minutes to the bake time.
• How spicy is it with the green chiles and salsa verde? It stays pretty mild as written. If you want it spicier, you can use hot green chiles or a hotter salsa verde brand.

More Tex-Mex Casseroles to Try

If you’re into layered, cheesy Tex-Mex flavors, here are a few more casseroles you might want to check out:

• Chicken Poblano Casserole – A creamy casserole loaded with roasted poblanos, chicken, and plenty of cheese for a mild, smoky flavor.
• Chicken Fajita Casserole – All the flavors of chicken fajitas baked into one easy, cheesy casserole.
• Chicken Frito Pie Casserole – Crunchy corn chips layered with saucy chicken, beans, and melty cheese for a Tex-Mex classic.
• Chicken and Hatch Green Chile Casserole – Featuring Hatch green chiles and a creamy chicken filling baked under a cheesy topping.
• Taco Rice Casserole – Seasoned beef and rice baked with salsa, beans, and cheese for a hearty Tex-Mex dinner.
• Taco Noodle Casserole – Pure comfort food with your favorite noodles.

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Green Chile Chicken Enchilada Casserole

Green Chile Chicken Enchilada Casserole is my easy, cheesy Tex-Mex-style casserole layered with chicken, green chiles, tortillas, and plenty of melted cheese.

Course Dinner, Main Course

Cuisine Tex-Mex

Keyword chicken enchilada casserole, easy enchilada casserole, Green Chile Chicken Enchilada Casserole, Tex-Mex casserole

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Resting Time 15 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 9 pieces

Calories 347kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons For accurate ingredient measuring.
• skillet To cook the chicken.
• baking dish 9x9 To build and bake the enchiladas.

Ingredients

• 2 tbsps olive oil
• 1 cup diced white onion or yellow onion
• 3 cups cubed boneless, skinless chicken breast
• 1/2 cup low-sodium chicken broth
• 1 heaping tbsp Better Than Bouillon chicken base or 1 bouillon cube dissolved in 1/4 cup water
• 4 oz cream cheese (Philadelphia brand melts the best)
• 1 cup Greek yogurt (full fat)
• 1/4 cup salsa verde
• 1 (10 oz) can green enchilada sauce
• 1 (4 oz) can green chiles
• 1/4 tsp ground cumin
• 1/2 tsp garlic powder
• juice of one lime
• 15 corn tortillas, cut into 4's
• 8 oz shredded cheddar or Monterey Jack cheese
• 1/4 cup cilantro to garnish, optional
• avocado to garnish, optional
• sour cream optional
• my favorite hot sauce, optional

Instructions

• Preheat the oven to 350°F.
• In a large skillet over medium heat, sauté the onion in olive oil until tender, about 5 minutes. Add the chicken, chicken broth, and Better Than Bouillon base. Cook until the chicken is no longer pink. Remove the chicken with a slotted spoon and set it aside, leaving the juices in the skillet.
  2 tbsps olive oil, 1 cup diced white onion, 3 cups cubed boneless, skinless chicken breast , 1/2 cup low-sodium chicken broth, 1 heaping tbsp Better Than Bouillon chicken base
• Stir the cream cheese, Greek yogurt, salsa verde, enchilada sauce, green chiles, cumin, garlic powder, and lime juice into the skillet. Cook until the mixture is smooth and creamy. Return the chicken to the skillet and heat through.
  4 oz cream cheese , 1 cup Greek yogurt , 1/4 cup salsa verde, 1 (10 oz) can green enchilada sauce, 1 (4 oz) can green chiles, 1/4 tsp ground cumin, 1/2 tsp garlic powder, juice of one lime
• In a 9x9 baking dish, layer cut-up tortillas to cover the bottom (about 4–5 tortillas per layer). Alternate layers of tortillas, the creamy chicken mixture, and shredded cheese, repeating for three layers and ending with cheese on top.
  15 corn tortillas, cut into 4's, 8 oz shredded cheddar or Monterey Jack cheese
• Place the baking dish on a baking sheet to catch any spills. Bake for 30 minutes, or until the cheese is melted and bubbling.
• Let the casserole cool for 15–20 minutes before slicing and serving. Top with cilantro, sour cream, avocado, and hot sauce if you like.
  1/4 cup cilantro to garnish, optional, avocado to garnish, optional, sour cream, my favorite hot sauce, optional

Video

Notes

Tortillas: Fresh corn tortillas work best — avoid ones that feel stiff or dry or make my homemade corn tortillas.

Cheese: Monterey Jack or Pepper Jack cheese can be swapped for cheddar if you want a milder or spicier version.

Resting: The casserole slices cleaner if you let it rest before cutting.

 

For the best results when making Green Chile Chicken Enchilada Casserole, check out the full post. It includes extra notes, tips, and frequently asked questions that aren't listed in the recipe card — like how to make it dairy-free, gluten-free, or ideas for simple ingredient swaps.

Nutrition information is an estimate and will vary based on the brands and products you use.

© noblepig.com. All content and photographs are copyright protected. Sharing a link to this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other websites is strictly prohibited.

Nutrition

Serving: 245g | Calories: 347kcal | Carbohydrates: 22.5g | Protein: 22g | Fat: 18.5g | Saturated Fat: 7.9g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 3.3g | Cholesterol: 65mg | Sodium: 642mg | Potassium: 146mg | Fiber: 3g | Sugar: 4.8g | Vitamin A: 45.7IU | Vitamin C: 11.3mg | Calcium: 35.3mg | Iron: 5.9mg

Have you made this Green Chile Chicken Enchilada Casserole? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Green Chile Chicken Enchilada Casserole (My Easy, Cheesy Layered Version) appeared first on Noble Pig.

Ham and Cheese Casserole with Crunchy Topping Is My Favorite Way to Use Leftover Ham

This ham and cheese casserole is built for leftover ham and big flavor. You start by mixing a creamy base—mayonnaise, sour cream, scallions, and lemon juice—then fold in the good stuff: diced ham, celery for crunch, peas for a little sweetness, water chestnuts and almonds for even more texture, and pimentos to round it out. It’s one of those mixes that might sound a little odd at first, but it works.

Once everything’s stirred together, it gets piled into a baking dish and topped with a generous layer of extra sharp cheddar. I like to spread the filling evenly but not press it down too much, so the cheese can melt into all the nooks and melt just the way it should. After about 20 minutes in the oven, the edges are bubbling and the top is melted and golden.

Right when it comes out, that’s when the shoestring potatoes go on. They stay crisp and add the kind of salty crunch that really makes the whole thing pop. It’s not fancy-looking, but it hits all the right notes—warm, creamy, cheesy, and crunchy in every bite.

Why I Love This Recipe

• It uses up leftover ham in a way that doesn’t feel like a repeat of yesterday’s dinner.
• It’s way more interesting than your typical casserole.
• Simple to put together.

Ingredients

The ingredients for this ham and cheese casserole are not typical, but after one bite you’ll see how well they work together.

• Water chestnuts – Canned, sliced, and usually in the Asian section. They add great crunch.
• Almonds – For even more texture. I like them slivered or sliced.
• Pimentos – Diced and usually found near the pickles. They add a little color and mild flavor.
• Black pepper – Just enough to give it a subtle kick.
• Shoestring potatoes – These are the crispy kind you find in the snack aisle, near the chips. Pik-Nik brand is the one I usually grab. My regular grocery store always has them in stock.
• Mayonnaise – Go with the full-fat version for the best flavor and texture.
• Sour cream – Also full-fat. It adds creaminess and a little tang.
• Scallions – Use the whole thing, both the white and green parts.
• Fresh lemon juice – Brightens everything up. Bottled works in a pinch, but fresh tastes better.
• Ham – Leftover ham is perfect here. Just chop it small.
• Celery – Adds more crunch and keeps it from feeling too heavy.
• Frozen peas – Thaw them first so they mix in easily.
• Extra sharp cheddar cheese – The sharp stuff really punches up the flavor.

How to Make Ham and Cheese Casserole with Crunchy Topping

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One (get the oven and dish ready)
  Preheat your oven to 375°F. Grab a 2-quart baking dish and give it a light coating of cooking spray so nothing sticks later.
• Step Two (mix up the creamy base)
  In a big bowl, stir together the mayo, sour cream, scallions, and lemon juice until it’s nice and smooth.
• Step Three (add all the good stuff)
  Now toss in the ham, celery, peas, water chestnuts, almonds, pimentos, and a little pepper. Give it all a good mix so everything’s coated.
• Step Four (assemble it)
  Spoon that mixture into your prepared baking dish and spread it out evenly. Sprinkle the cheddar cheese over the top.
• Step Five (bake it)
  Pop it in the oven and bake for about 20 minutes, or until it’s warmed through and the cheese is all melty and bubbly.
• Step Six (finish and serve)
  Take it out of the oven and top it with a layer of crunchy shoestring potatoes. Serve it up while it’s still warm.

Recipe Tips

A few tips that make this ham and cheese casserole with crunchy topping even better:

• Cube the ham into small, bite-sized pieces for a better overall texture in every bite.
• Shredding your own cheese helps it melt more smoothly and gives the casserole a creamier finish.
• A smaller, shallow baking dish works best. I used a 9.5-inch round stoneware baker that’s about 2 inches deep. A 9×13 pan is too big unless the recipe is doubled.
• Extra sharp cheddar adds great flavor, but any cheese can be used based on what’s available.
• Sliced almonds work just as well as slivered if that’s what you’ve got.
• Ham steak is a good substitute if there’s no leftover ham in the fridge.
• Thick, plain kettle chips can be used instead of shoestring potatoes—they hold up well and stay crisp.

Storage and Freezing

Here’s how I handle leftovers and make this ham and cheese casserole with crunchy topping last a little longer:

• Leftovers keep well in the fridge for up to 3 days. Just cover the dish tightly or transfer to an airtight container.
• Reheat individual portions in the microwave or warm the whole dish in a 325°F oven until heated through. Add fresh shoestring potatoes on top after reheating if you want that crisp texture back.
• To freeze, skip the shoestring potatoes and wrap the baked (and cooled) casserole tightly in foil or a freezer-safe container. It’ll keep for up to 2 months.
• Thaw overnight in the fridge before reheating. Add fresh topping once it’s hot and ready to serve.

Frequently Asked Questions

• Can I make this ahead of time? Yes—assemble everything except the shoestring potatoes, cover, and refrigerate up to a day ahead. Bake as directed, then add the topping right after.
• What can I use instead of water chestnuts? If you want to skip them, just leave them out or swap in something like chopped bell pepper or extra celery for crunch. However, the water chestnuts are one of the best parts of this recipe!
• Is there a substitute for pimentos? Diced roasted red peppers (jarred) work well here. They give similar color and a mild, sweet flavor.
• Can I double the recipe? Absolutely. Just use a 9×13-inch pan and expect a few more minutes of bake time.
• How can I make this nut-free? Leave out the almonds entirely—no need to replace them unless you want more texture, in which case more celery or crispy topping will do the trick.
• Can I use pre-shredded cheese? You can, but freshly shredded melts better and gives a smoother, creamier texture.
• What’s the best way to keep the topping crisp? Wait to add the shoestring potatoes until right after baking or reheating. That keeps them from getting soggy.

More Leftover Ham Recipes 

If you’ve got extra ham to use up, here are a few more leftover ham recipes worth making next.

• Ham and Biscuits with Red Eye Gravy
• Epic Grilled Ham and Cheese Sandwich
• Skillet Ham Pasta
• Leftover Holiday Ham Strata
• Ham and Havarti Sliders
• Loaded Baked Potato Soup with Ham
• Slow Cooker Ham and Bean Soup
• Ham and Cheese Sliders

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Ham and Cheese Casserole with Crunchy Topping

Creamy and comforting, this Ham and Cheese Casserole with Crunchy Topping combines leftover ham, peas, and sharp cheddar with a crispy potato topping for a hearty baked dish.

Course Main Course

Cuisine American

Keyword Ham and Cheese Casserole with Crunchy Topping

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 people

Calories 585kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons For accurate measuring of ingredients.
• mixing bowls To combine the necessary ingredients.
• baking dish 11x7 To bake the casserole.

Ingredients

• cooking spray
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tbsps. scallions, white and green part, more for garnish
• 2 tbsps. fresh lemon juice
• 3 cups cubed ham -1/2" pieces * leftover ham or ham steak
• 1 cup chopped celery
• 1/2 cup frozen peas thawed
• 8 oz. sliced water chestnuts, drained
• 1/2 cup slivered almonds or sliced
• 2 tbsps. chopped pimentos
• 1 tsp. coarsely ground black pepper
• 1-1/2 cups extra sharp cheddar cheese
• 1 cup shoestring potatoes (such as Pik-Nik brand)

Instructions

• Preheat the oven to 375°F. Lightly coat a 2-quart baking dish with cooking spray.
  cooking spray
• In a large bowl, combine the mayonnaise, sour cream, scallions, and lemon juice. Stir in the ham, celery, peas, water chestnuts, almonds, pimentos, and pepper. Spoon the mixture into the prepared baking dish (11x7) and top with shredded cheddar cheese.
  1/2 cup mayonnaise, 1/2 cup sour cream, 2 tbsps. scallions, white and green part, more for garnish, 2 tbsps. fresh lemon juice, 3 cups cubed ham -1/2" pieces *, 1 cup chopped celery, 1/2 cup frozen peas, 8 oz. sliced water chestnuts, drained, 1/2 cup slivered almonds, 2 tbsps. chopped pimentos, 1 tsp. coarsely ground black pepper, 1-1/2 cups extra sharp cheddar cheese
• Bake for about 20 minutes, or until heated through and the cheese is melted. Remove from the oven and sprinkle with shoestring potatoes before serving.
  1 cup shoestring potatoes (such as Pik-Nik brand)

Notes

*Ham: Spend the time to cube the ham into small, bite-sized pieces. It really make a difference and improves the overall final texture of the dish.

Baking Dish: I used a round stoneware baker that’s about 2 inches deep and 9.5 inches wide. Any shallow casserole dish will work—something like an 11x7 is a good option. A 9x13 is a bit too large unless you’re doubling the recipe.

For optimal outcomes when preparing this ham and cheese casserole with crunchy topping, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

 

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

 

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

 

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Serving: 175g | Calories: 585kcal | Carbohydrates: 14g | Protein: 33g | Fat: 43.6g | Saturated Fat: 18.8g | Polyunsaturated Fat: 8.2g | Monounsaturated Fat: 3.2g | Cholesterol: 104mg | Sodium: 860mg | Potassium: 95mg | Fiber: 3g | Sugar: 3.6g | Vitamin A: 22.1IU | Vitamin C: 8.2mg | Calcium: 49mg | Iron: 11.3mg

Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Ham and Cheese Casserole with Crunchy Topping appeared first on Noble Pig.

Tamale Pie: A Hearty, Cheesy Comfort Food Favorite

Tamale pie is one of those dishes that just tastes so good. It’s hearty, cheesy, and has all the bold flavors of a good taco night baked into one comforting meal. The beef is cooked with onions, taco seasoning, and a mix of corn, enchilada sauce, and green chilies for that perfect balance of savory, sweet, and a little heat. And then there’s the Jiffy cornbread topping, baked until golden and slightly crisp around the edges, soaking up just enough of that saucy filling underneath.

I love how easy this casserole is to throw together, especially when I don’t feel like dealing with a ton of steps. Everything comes together in one dish, and there’s no messing around with rolling or wrapping (it’s not actually tamales or a pie) just layer, bake, and dig in. Plus, it’s super flexible. You can add extra cheese (because why not?), sub in ground turkey, or even throw in some beans if that’s your thing.

This is a great recipe to keep in your back pocket when you need something filling and flavorful that doesn’t take a ton of effort. It’s perfect for a weeknight dinner, a casual potluck, or even meal prep since leftovers heat up beautifully. Whether you’re piling on toppings like green onions and sour cream or just enjoying it as is, tamale pie means big flavor with minimal hassle.

Why I Love This Recipe

• The mix of sweet cornbread and savory, saucy beef is seriously crave-worthy.
• It’s packed with Tex-Mex flavors that always hit the spot.
• From start to finish, it’s ready in under an hour, perfect for busy nights.
• I love topping mine with sour cream, avocado, and salsa for even more flavor and texture.

Ingredients

How To Make Tamale Pie

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One: Get the Dish Ready
  Preheat the oven to 350°F and grease your baking dish with cooking spray. A 10.5 x 7.5-inch casserole dish works well, but an 8 x 8-inch pan is a great option too. If you’re using a 9 x 13-inch pan, the casserole will be thinner, so increase the ingredients by half and use 16 oz. of cornbread mix.

• Step Two: Cook the Beef & Onions
  Heat a large skillet over medium-high heat and brown the ground beef, breaking it up as it cooks. Once it’s fully cooked and no longer pink, add the diced onion and cook for about 5 minutes, until softened.

• Step Three: Season & Drain
  Stir in the taco seasoning and water, letting it cook for a minute so the flavors mix in. Remove from heat and drain off any extra grease if needed.

• Step Four: Mix in the Good Stuff
  Add the corn, enchilada sauce, chiles, and ½ cup of shredded cheese to the beef. Stir until everything is well combined, then spread the mixture evenly in the bottom of your baking dish.

• Step Five: Make the Cornbread Topping
  Prepare the cornbread mix according to the package directions (just mix—it’s not getting baked yet). Spread the batter evenly over the meat mixture using a large spoon or flat spatula.

• Step Six: More Cheese, Always
  Sprinkle the rest of the shredded cheese over the top of the cornbread mixture.

• Step Seven: Bake Until Golden
  Pop it in the oven and bake for 30–40 minutes, until it’s bubbling and the cornbread is fully cooked. A toothpick inserted in the center should come out clean.

• Step Eight: Slice & Serve
  Let it cool slightly, then slice and serve warm. Top with green onions or whatever toppings you like.

Recipe Tips

Tamale pie is simple to make, but a few tweaks can make it even tastier. Here are some easy ways to customize or enhance your casserole:

• Make it spicier – Add diced jalapeños to the filling or use a spicier or homemade enchilada sauce.
• Switch up the protein – Ground turkey, chicken, or pork all work well. You can also make it vegetarian by swapping the meat for black beans.
• Extra cheesy? Always. – Mix more shredded cheese into the filling or add a layer between the beef and cornbread.
• Cornbread alternatives – If you prefer a homemade cornbread topping, go for it. Just keep an eye on the bake time.

Storage and Freezer 

Tamale pie holds up well, making it great for leftovers. Here’s how to store and freeze it so you can enjoy it later:

• Refrigerate leftovers – Store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through.
• Freezing whole or in portions – Let the casserole cool completely, then wrap tightly or store in freezer-safe containers. Freeze for up to 3 months.
• Reheating from frozen – For best results, thaw overnight in the fridge and bake at 350°F until heated through. Individual portions can go straight from the freezer to the microwave.

This dish tastes just as good the next day, so don’t let those leftovers go to waste.

Frequently Asked Questions

• Can I make tamale pie ahead of time?
  Yes. Assemble the casserole, cover it, and refrigerate it for up to 24 hours before baking. When ready to bake, you may need to add a few extra minutes to the cook time.
• Why is my cornbread sinking into the filling?
  If the filling is too hot when you spread the cornbread batter on top, it can sink in before baking. Let the meat mixture cool slightly before adding the batter to help it sit on top. It’s the same method I use in my cottage pie with Gruyère mashed potatoes – letting the beef layer cool keeps the mash from sliding into the filling.
• How can I make the cornbread topping more flavorful?
  Stir in a handful of shredded cheese, a diced jalapeño, or a little cumin and chili powder into the cornbread batter before spreading it on top.
• Can I use homemade taco seasoning instead of a packet?
  Yes. A simple mix of chili powder, cumin, paprika, garlic powder, onion powder, salt, and a pinch of cayenne will do the trick.

More Tex-Mex Comfort Casserole Recipes

If you love hearty, satisfying tex-mex meals like tamale pie, here are more comforting casserole recipes to make. These dishes are warm, cheesy, and perfect for easy weeknight dinners.

• Green Chile Chicken Enchilada Casserole
• Taco Rice Casserole
• Chicken and Hatch Green Chile Casserole
• Cheesy Chicken Enchiladas
• Chicken Poblano Casserole
• Taco Noodle Casserole
• Mexican Bowtie Pasta Bake

This post may contain affiliate links. Please read my disclosure policy.

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Tamale Pie

This tamale pie is a hearty Tex-Mex casserole with layers of seasoned ground beef, enchilada sauce, corn, and green chilies, all topped with a golden Jiffy cornbread crust. It’s an easy meal that comes together in under an hour, making it perfect for busy nights. Serve it straight from the dish with your favorite toppings like sour cream, avocado, or salsa for extra flavor and texture.

 

Course Main Course

Cuisine American

Keyword Tamale Pie

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 8 servings

Calories 417kcal

Author Cathy Pollak

Equipment

• casserole dish 10.5x7.5 an 8x8 square also works or a 9x13 -see recipe notes. For making the tamale pie.
• nonstick skillet For sautéing ingredients.
• measuring cups and spoons For accurate measuring.
• mixing bowls For putting together the cornbread mix.

Ingredients

• cooking spray
• 1-1/2 lbs. ground beef (93% lean)
• 1 medium yellow onion, diced
• 1 oz. taco seasoning
• 3 tbsps. water
• 1 (15 oz.) can yellow corn drained
• 1 (15 oz.) can red enchilada sauce
• 1 (4 oz.) can diced green chiles mild or medium heat
• 1-1/2 cups shredded Mexican cheese, divided
• 1 (8.5 oz.) box cornbread mix, such as JIFFY (include whatever is required to make cornbread according to package directions, such as an egg and milk))
• garnish: sliced green onions (optional)

Instructions

• Preheat the oven to 350°F.
• Prepare the baking dish by misting it with cooking spray. (A 10.5 x 7.5-inch casserole dish (11x7) was used, but an 8 x 8-inch square pan works well too. A 9 x 13-inch pan will make the casserole thinner and require more cornbread mix to cover it. If using a 9 x 13, increase the ingredients by half and use 16 oz. of cornbread mix.)
  cooking spray
• Brown and crumble the ground beef in a large skillet over medium-high heat until fully cooked and no longer pink. Add the diced onion and cook for about 5 minutes, until softened.
  1-1/2 lbs. ground beef (93% lean), 1 medium yellow onion, diced
• Stir in the taco seasoning and water, cooking for one minute. Remove from heat and drain any excess grease if needed.
  1 oz. taco seasoning, 3 tbsps. water
• Add the corn, enchilada sauce, chiles, and ½ cup of shredded cheese to the meat mixture. Stir until combined, then spread it evenly in the bottom of the baking dish.
  1 (15 oz.) can yellow corn, 1 (15 oz.) can red enchilada sauce , 1 (4 oz.) can diced green chiles, 1-1/2 cups shredded Mexican cheese, divided
• Prepare the cornbread mix according to the package directions (uses milk and egg - do not bake), then spread it evenly over the meat mixture using a large spoon or flat spatula.
  1 (8.5 oz.) box cornbread mix, such as JIFFY
• Sprinkle the remaining cheese over the top of the cornbread mixture.
• Bake for 30–40 minutes, until bubbling and the cornbread is fully cooked (a toothpick inserted in the center should come out clean).
• Slice and serve warm, topped with sliced green onions or any other toppings you like.
  garnish: sliced green onions (optional)

Notes

Cornbread Mix: If using a 9x13 pan, use 2 boxes of cornbread mix and increase the other ingredients by half.

Enchilada sauce: Feel free to swap out store-bought for my homemade enchilada sauce recipe. 

For optimal outcomes when making this tamale pie, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Serving: 246g | Calories: 417kcal | Carbohydrates: 35.4g | Protein: 29.3g | Fat: 18.1g | Saturated Fat: 8.1g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 2.9g | Trans Fat: 0.2g | Cholesterol: 88.1mg | Sodium: 601mg | Potassium: 425.7mg | Fiber: 2.4g | Sugar: 10.2g | Vitamin A: 119IU | Vitamin C: 2mg | Calcium: 237mg | Iron: 3.8mg

Have you made this Tamale Pie? Share your experience in the comments below and let me know how it turned out.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Tamale Pie appeared first on Noble Pig.

Easy Buffalo Chicken Mac and Cheese

Buffalo chicken mac and cheese is the ultimate comfort food with a spicy twist. If you love buffalo sauce as much as I do, it’s time to take it beyond wings and let it shine in this creamy, cheesy pasta. Packed with all the right flavors, this dish is both comforting and bold.

This version has everything you want—hot wing sauce, a cheesy blend of sharp cheddar, pepper jack, and blue cheese, and a crispy topping that adds the perfect crunch. It’s the kind of mac and cheese that’ll have you coming back for seconds.

Whether it’s game day or just a weekend gathering, this buffalo chicken mac and cheese is perfect for sharing with friends and family. It’s a cozy, crowd-pleasing dish that works for any occasion.

Why I Love This Recipe

• Rotisserie chicken makes this a super convenient, time-saving meal.
• The mix of extra sharp cheddar, pepper jack, and blue cheese delivers the best flavor.
• Frank’s Buffalo Wing Sauce gives it the perfect spicy kick.
• The half-and-half and sour cream bring the ultimate creaminess.
• A touch of blue cheese in the crunchy topping adds richness and depth.
• The combo of smooth mac and cheese with crispy panko topping makes it visually and texturally awesome.

Ingredients

Here’s a rundown of what you’ll need to make this buffalo chicken mac and cheese. It’s got all the good stuff that makes this dish creamy, spicy, and full of flavor.

• Unsalted butter: This is where the richness in the cheese sauce comes from.
• Kosher salt (for the pasta water): I always add a little salt to my pasta water—helps bring out the flavor as it cooks.
• Elbow macaroni: This is your classic pasta base that holds everything together.
• Yellow onion: I love how onions add that savory depth to the dish.
• Celery: A little crunch and fresh flavor to balance out the richness.
• Rotisserie chicken: I grab a rotisserie chicken to save time and add a ton of flavor.
• Garlic: Gives the dish that awesome aroma and a bit of bite.
• Frank’s Buffalo Wing Sauce: If you’re a buffalo sauce fan like me, this is the game changer for that spicy kick.
• All-purpose flour: Helps thicken up the cheese sauce.
• Dry mustard: Just a little bit adds some tang and depth.
• Half-and-half: This makes the sauce super creamy, just how I like it.
• Extra sharp cheddar cheese: The star of the cheese sauce—it melts so well and adds that rich, cheesy flavor.
• Pepper jack cheese: I like how this brings a bit of heat and extra creaminess.
• Sour cream: This makes the sauce even creamier with a tangy twist.
• Panko: A crunchy topping that gives this mac and cheese a nice texture contrast.
• Blue cheese: If you love blue cheese, this adds a bold, tangy hit to the topping.
• Fresh parsley: I always throw in a bit of fresh parsley at the end for color and a fresh, herby flavor.

How to Make Homemade Buffalo Chicken Mac and Cheese

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One (Preheat and Prep the Baking Dish)
  Preheat the oven to 350°F and butter a 9×13-inch baking dish.
• Step Two (Cook the Pasta)
  Bring a large pot of salted water to a boil, add the pasta, and cook it until al dente, about 7 minutes. Drain and set aside.
• Step Three (Cook the Veggies and Chicken)
  While the pasta is cooking, melt 3 tablespoons butter in a large skillet over medium heat. Toss in the onion and celery and cook them until they’re soft, about 5 minutes. Add the chicken and garlic and cook for another 2 minutes. Then, pour in 1/2 cup of wing sauce and let it simmer until it thickens a bit, about 1 minute.
• Step Four (Make the Cheese Sauce)
  In a saucepan, melt 2 tablespoons butter over medium heat. Stir in the flour and mustard until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup of hot sauce and stir until it thickens, about 2 minutes. Next, add in the cheddar and pepper jack cheeses, then stir in the sour cream until it’s all smooth and creamy.
• Step Five (Assemble the Dish)
  Spread half of the cooked macaroni in the prepared baking dish, then layer the chicken mixture on top. Add the rest of the macaroni and pour the cheese sauce evenly over everything.
• Step Six (Make the Topping)
  Melt the remaining 2 tablespoons butter in a microwave-safe bowl. Stir in the panko, blue cheese, and parsley. Sprinkle this mixture on top of the macaroni.
• Step Seven (Bake)
  Pop it in the oven and bake for 30 to 40 minutes, or until it’s bubbly and golden. Let it rest for about 10 minutes before serving. Drizzle a little more wing sauce on top for extra flavor and color.
• Step Eight (Garnish)
  Top with even more wing sauce, blue cheese, and a dollop of sour cream.

Recipe Tips

These tips are the little tweaks that really make this buffalo chicken mac and cheese hit the spot every time!

Storage and Freezing Tips

Frequently Asked Questions

• Can I use a different type of pasta? Yes, you can. While elbow macaroni is classic, you can swap it out for penne, rigatoni, or any pasta shape you like.
• Can I use a different kind of chicken? If you don’t have rotisserie chicken, cooked chicken breast or shredded chicken from another source works just fine.
• How spicy is this dish? It’s got a good kick from the buffalo sauce, but you can adjust the spice level to your liking. If you prefer less heat, use a milder wing sauce or reduce the amount.
• Can I make this ahead of time? Yes, you can prep everything in advance. Assemble the dish, then cover and refrigerate until you’re ready to bake. You may need to add a few extra minutes to the baking time if it’s cold from the fridge.
• What can I use instead of blue cheese? If blue cheese isn’t your thing, you can use crumbled feta, goat cheese, or even just more cheddar for the topping.
• How can I make this dish less rich? To lighten it up a bit, you could use lower-fat cheeses and sour cream, or substitute half of the half-and-half with milk.

More Way to Indulge in Buffalo Sauce Flavored Recipes

If you’re as obsessed with buffalo sauce as I am, you’re in for a treat—check out these other recipes packed with that bold, spicy flavor!

• Buffalo Chicken Dip
• Buffalo Chicken Meatballs
• Buffalo Chicken Enchiladas
• Buffalo Cauliflower Soup
• Buffalo Hot Dogs
• Buffalo Falafel Balls

More Cheesy Mac and Cheese Recipe Ideas

I’m positive macaroni and cheese contributes to our emotional well-being! It’s both soothing and indulgent and so easy to prepare.

• Gnocchi Mac and Cheese
• Pumpkin mac and cheese.
• Cheeseburger Mac and Cheese
• Mac n’ Kim-Cheese
• Pimento Macaroni and Cheese  
• Ranch Macaroni and Cheese

This post may contain affiliate links. Please read my disclosure policy

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Buffalo Chicken Mac and Cheese

This buffalo chicken mac and cheese is right up there on my list of favorite pasta dishes. The combo of tender chicken, pasta, and that creamy, spicy cheese sauce is seriously something you won’t forget.

Course Main Course, Side Dish

Cuisine American

Keyword Buffalo Chicken Mac and Cheese

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Resting 10 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 12

Calories 645kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons For accurate measurments.
• mixing bowls For melting toppings.
• baking dish 9 x 13 For assembling and baking the mac and cheese.
• Pasta Pot To cook the pasta.
• nonstick skillet For cooking the chicken, veggies, and wing sauce.
• wooden spoon To stir the sauces.
• whisk To whisk the sauces.
• Saucepan To make the cheese sauce.

Ingredients

Buffalo Chicken Mac and Cheese:

• 7 tbsps. unsalted butter (divided) plus more for the baking dish
• kosher salt
• 1 lb. elbow macaroni
• 1 small yellow onion, finely chopped
• 2 stalks celery, finely chopped
• 3 cups shredded rotisserie chicken
• 2 cloves garlic, minced
• 3/4 cup Frank's Buffalo Wing Sauce, divided
• 2 tbsps. all-purpose flour
• 2 tsps. dry mustard
• 2-1/2 cups half and half
• 1 lb. extra sharp cheddar cheese shredded
• 8 oz. pepper Jack cheese shredded
• 2/3 cup sour cream
• 1 cup panko breadcrumbs
• 1/2 cup crumbled blue cheese
• 2 tbsps. chopped fresh parsley

Instructions

• Preheat the oven to 350°F and butter a 9x13-inch baking dish.
• Bring a large pot of salted water to a boil, add the pasta, and cook until al dente, about 7 minutes. Drain.
  1 lb. elbow macaroni , kosher salt
• Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook for 2 minutes, then add 1/2 cup wing sauce and simmer until slightly thickened, about 1 more minute.
  7 tbsps. unsalted butter, 1 small yellow onion, finely chopped, 2 stalks celery, finely chopped, 3 cups shredded rotisserie chicken, 2 cloves garlic, minced, 3/4 cup Frank's Buffalo Wing Sauce, divided
• Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then stir in the sour cream until smooth.
  2 tbsps. all-purpose flour, 2 tsps. dry mustard, 2-1/2 cups half and half, 1 lb. extra sharp cheddar cheese, 8 oz. pepper Jack cheese, 2/3 cup sour cream
• Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top. Place the remaining 2 tablespoons butter in a microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese, and parsley. Sprinkle over the macaroni. Bake until bubbly, 30 to 40 minutes. Let rest for 10 minutes before serving. Drizzle with some wing sauce for color.
  1 cup panko breadcrumbs, 1/2 cup crumbled blue cheese, 2 tbsps. chopped fresh parsley
• Garnish with even more wing sauce, blue cheese and sour cream.

Notes

For optimal outcomes when preparing this buffalo mac and cheese, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Serving: 236g | Calories: 645kcal | Carbohydrates: 39g | Protein: 34g | Fat: 39g | Saturated Fat: 22.9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 143mg | Sodium: 1103mg | Potassium: 240mg | Fiber: 2g | Sugar: 4g | Vitamin A: 307IU | Vitamin C: 2.2mg | Calcium: 514mg | Iron: 2mg

Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Buffalo Chicken Mac and Cheese appeared first on Noble Pig.