Cheesy Chicken Hashbrown Casserole

 

Cheesy Chicken Hashbrown Casserole

Looking for a warm, hearty dish that’s easy to prepare and packed with flavor? This Cheesy Chicken Hashbrown Casserole is the perfect comfort food, combining crispy hashbrowns, tender shredded chicken, and creamy cheese in one satisfying meal. Whether you're cooking for a busy weeknight dinner or a family gathering, this recipe is sure to be a crowd-pleaser!

Ingredients:

3 cups frozen hashbrowns, thawed

2 cups shredded cheddar cheese

2 cups cooked chicken, shredded

1 cup sour cream

1 can (10.5 oz) cream of chicken soup

½ cup milk

½ teaspoon salt

½ teaspoon black pepper

1 ½ cups crushed cornflakes

¼ cup melted butter

Instructions:

Preheat the Oven:

Set your oven to 350°F (175°C) and grease a 9x13-inch baking dish.

Prepare the Creamy Mixture:

In a large bowl, mix sour cream, cream of chicken soup, and milk until well combined.

Combine Ingredients:

Stir in the thawed hashbrowns and shredded chicken, ensuring they are evenly coated.

Season the mixture with salt and black pepper.

Fold in the shredded cheddar cheese.

Assemble the Casserole:

Pour the mixture into the greased baking dish, spreading it evenly.

Prepare the Topping:

In a separate bowl, mix the crushed cornflakes with melted butter until well coated.

Evenly sprinkle the cornflake mixture over the casserole.

Bake:

Place the dish in the preheated oven and bake for 45-60 minutes, or until the top is golden brown and the casserole is bubbling.

Variations and Tips:

Crunchy Topping Alternative: Substitute cornflakes with crushed Ritz crackers or panko breadcrumbs for a different texture.

Add Veggies: Mix in chopped onions, bell peppers, or jalapeños for extra flavor and nutrition.

Time-Saver Tip: Use pre-cooked rotisserie chicken to cut down on prep time.

Make-Ahead Option: Assemble the casserole without the topping, cover, and refrigerate for up to 24 hours before baking. Add the topping just before placing it in the oven.

Freezing Instructions:

To freeze, assemble the casserole (without the topping) in a freezer-safe dish.

Cover tightly and freeze for up to 2-3 months.

When ready to bake, thaw in the refrigerator overnight, add the topping, and bake as directed.

This Cheesy Chicken Hashbrown Casserole is a must-try for anyone who loves creamy, cheesy comfort food. Whether fresh from the oven or enjoyed as leftovers, this dish is guaranteed to be a family favorite!

Pineapple Cream Cheese Pound Cake

 

If you’re craving a moist, rich dessert with a tropical twist, look no further than this Pineapple Cream Cheese Pound Cake. The combination of tangy cream cheese, sweet pineapple, and buttery pound cake creates a melt-in-your-mouth treat that’s perfect for holidays, potlucks, or simply enjoying with a cup of coffee.

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Why Pineapple Cream Cheese Pound Cake is a Must-Try

Classic pound cake is already a comfort food favorite, but adding pineapple and cream cheese takes it to a whole new level. The cream cheese makes the cake soft and tender, while pineapple brings a burst of sweetness and tropical flavor. Topped with a light glaze, this cake is elegant enough for celebrations yet easy enough for everyday baking.

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Recipe: Pineapple Cream Cheese Pound Cake

Ingredients

• 1 ½ cups unsalted butter, softened

• 8 oz cream cheese, softened

• 3 cups granulated sugar

• 6 large eggs

• 3 cups all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon salt

• 1 teaspoon vanilla extract

• 1 cup crushed pineapple, well-drained

Optional Glaze

• 1 cup powdered sugar

• 2–3 tablespoons pineapple juice

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Instructions

1. Preheat and Prepare – Preheat oven to 325°F (163°C). Grease and flour a 10-inch Bundt or tube pan.

2. Cream the Butter and Cheese – In a large bowl, beat softened butter and cream cheese until smooth and creamy.

3. Add Sugar and Eggs – Gradually add sugar and beat until light and fluffy. Mix in eggs one at a time, ensuring each is fully incorporated.

4. Combine Dry Ingredients – In a separate bowl, whisk flour, baking powder, and salt. Slowly add dry ingredients to the wet mixture, mixing just until combined.

5. Fold in Flavor – Gently fold in vanilla extract and drained pineapple.

6. Bake the Cake – Pour batter into prepared pan and bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool and Glaze – Let cake cool in pan for 10 minutes, then transfer to a wire rack. If desired, whisk powdered sugar with pineapple juice and drizzle over cooled cake.

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Tips and Variations

• Extra Moisture: Don’t skip draining the pineapple well—too much juice can make the cake dense.

• Flavor Boost: Add shredded coconut for a tropical touch or chopped pecans for crunch.

• Presentation: Dust with powdered sugar instead of glaze for a simple yet elegant finish.

• Make Ahead: This cake tastes even better the next day as the flavors deepen.

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Conclusion

This Pineapple Cream Cheese Pound Cake is a sweet, rich dessert that’s guaranteed to impress. With its soft texture, tropical flavor, and creamy undertones, it’s a recipe you’ll want to bake again and again. Whether for a holiday gathering or a simple family dessert, this cake is sure to bring smiles to the table.

Low Calorie Greek Yogurt Cake

 

Name: Low-Calorie Greek Yogurt Cake

Texture: Light, creamy, similar to a crustless cheesecake

Key Nutrients (per slice): ~90–105 kcal | 7g protein | 2g fat | 10g carbs

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Customization Ideas

Flavor Boosts

• Lemon-Lovers: Add 1 tsp lemon zest + 1 tbsp lemon juice for a refreshing tang.
• Cinnamon Fans: Add ½ tsp ground cinnamon or a pinch of nutmeg to the batter.
• Chocolate Variation: Mix in 1 tbsp unsweetened cocoa powder (you may need to slightly increase the sweetener).

 Texture Tweaks

• Airier Texture: Beat the egg whites separately and fold them in last for a soufflé-style rise.
• Creamier Version: Replace ¼ cup of Greek yogurt with low-fat cream cheese (if not strictly low-cal).

Healthy Add-Ins

• 1 tbsp chia or flax seeds for fiber
• ¼ cup finely grated apple or zucchini (blotted dry) for added moisture

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 Storage Tips

• Fridge: Keeps for 4–5 days covered
• Freezer: Freeze in slices, wrapped tightly — best texture if eaten within 2–3 weeks

Crispy Schnitzel with Mashed Potatoes & Gravy

 

This dish looks like a crispy breaded schnitzel with creamy mashed potatoes and brown gravy. Here’s a full, easy restaurant-style recipe you can follow at home:

 Crispy Schnitzel with Mashed Potatoes & Gravy

 Serves: 2–3

 Time: ~45 minutes

 INGREDIENTS

For the Schnitzel:

• 2 large chicken breasts or pork cutlets
• Salt & black pepper
• ½ tsp garlic powder
• ½ tsp paprika
• ½ cup flour
• 2 eggs (beaten)
• 1½ cups breadcrumbs
• Oil for frying

For the Mashed Potatoes:

• 4 medium potatoes
• 2 tbsp butter
• ¼–½ cup warm milk
• Salt & pepper

For the Brown Gravy:

• 2 tbsp butter
• 2 tbsp flour
• 1½ cups beef or chicken broth
• ½ tsp black pepper
• Optional: ½ tsp soy sauce or Worcestershire sauce

 INSTRUCTIONS

 Prepare the Schnitzel

1. Slice chicken in half horizontally.
2. Cover with plastic and pound thin.
3. Season with salt, pepper, garlic powder & paprika.
4. Coat in:
   • Flour → Egg → Breadcrumbs
6. Fry in medium-hot oil for 3–4 minutes per side until golden.
7. Drain on paper towel.

 Make the Mashed Potatoes

1. Boil peeled potatoes in salted water until soft.
2. Drain and mash.
3. Add butter & warm milk.
4. Season with salt & pepper until creamy.

 Prepare the Gravy

1. Melt butter on medium heat.
2. Add flour and whisk 1 minute.
3. Slowly add broth while whisking.
4. Simmer until thick.
5. Add pepper and soy/Worcestershire if using.

 TO SERVE:

• Place schnitzel on plate
• Add mashed potatoes
• Pour hot gravy over both

 OPTIONAL EXTRAS:

• Add mushrooms to gravy
• Serve with pickles or salad
• Sprinkle schnitzel with lemon juice

Creamy Ricotta Beef Stuffed Shells Pasta

 

Creamy Ricotta Beef Stuffed Shells Pasta: A Deliciously Hearty Comfort Meal 🍲🧀

When it comes to comforting, hearty meals, few dishes can rival the satisfaction of a well-made stuffed pasta. Creamy Ricotta Beef Stuffed Shells Pasta combines the richness of creamy ricotta cheese, savory beef, and the tender embrace of perfectly cooked pasta shells. This dish is the ultimate crowd-pleaser, ideal for family dinners, special gatherings, or whenever you’re craving something filling and delicious. With layers of flavor and a satisfying blend of textures, this recipe will quickly become a go-to in your dinner rotation.

Let’s dive into how you can prepare this indulgent meal from scratch with ease!

Ingredients:

For the Stuffed Shells:

20 large pasta shells (jumbo shells)

1 lb ground beef

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1 egg (beaten)

2 cloves garlic (minced)

1 tbsp olive oil

1 tsp dried basil

1 tsp dried oregano

1/2 tsp salt

1/4 tsp black pepper

For the Sauce:

1 jar (24 oz) marinara sauce (or homemade tomato sauce)

1/2 cup heavy cream (for extra creaminess)

1/2 cup water (or beef broth, for more flavor)

1 tsp dried basil

1 tsp dried oregano

1/4 tsp red pepper flakes (optional for a touch of heat)

For the Topping:

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

Step-by-Step 

Preparation:

Step 1: Cook the Pasta Shells

Start by boiling the jumbo pasta shells according to the package instructions. Ensure they’re cooked al dente, as they’ll continue to cook in the oven later. Once cooked, drain the shells and set them aside to cool slightly. You can drizzle a bit of olive oil on the shells to prevent them from sticking together.

Step 2: Prepare the Beef Filling

While the pasta is cooking, heat a tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the ground beef to the skillet, breaking it apart with a spatula. Cook until the beef is browned and fully cooked, about 7-10 minutes.

Once the beef is cooked, remove excess fat (if needed) and lower the heat. Stir in the ricotta cheese, shredded mozzarella, grated Parmesan, egg, dried basil, oregano, salt, and black pepper. Mix everything together until the filling is creamy and well-combined

Step 3: Prepare the Sauce

In a separate saucepan, combine the marinara sauce, heavy cream, and water (or beef broth) over medium heat. Stir in dried basil, oregano, and red pepper flakes if you like a little heat. Allow the sauce to simmer for 5-7 minutes to let the flavors meld together.

Step 4: Stuff the Shells

Once your beef mixture is ready, it’s time to stuff the pasta shells. Take each cooked shell and carefully fill it with a generous spoonful of the beef and ricotta mixture. Be sure to pack the filling tightly but gently, so it stays inside the shell.

Step 5: Assemble the Dish

Preheat your oven to 375°F (190°C). Spread a thin layer of the marinara sauce on the bottom of a 9×13-inch baking dish. Place the stuffed shells in a single layer on top of the sauce. Pour the remaining marinara sauce over the stuffed shells, ensuring each shell is generously covered with sauce.

Step 6: Add the Cheese and Bake

Sprinkle the shredded mozzarella and grated Parmesan evenly over the top of the shells. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly, and the dish is golden brown on top.

Step 7: Serve and Enjoy!

Once the Creamy Ricotta Beef Stuffed Shells Pasta is done, let it cool for a few minutes before serving. Garnish with fresh basil or parsley for a pop of color, and enjoy this delicious, creamy pasta dish with your favorite side salad and some warm, crusty bread to mop up the sauce.

Tips for Perfect Stuffed Shells:

Make Ahead: You can prepare the stuffed shells ahead of time and store them in the refrigerator for up to a day before baking. This is a great option for meal prepping or when you want to save time on busy evenings.

Use Fresh Ricotta: For an extra creamy and flavorful filling, consider using fresh ricotta cheese instead of the prepackaged kind.

Customize the Filling: Feel free to add vegetables like spinach, mushrooms, or bell peppers to the filling to make it more nutritious and flavorful. You can also swap the beef for ground turkey, chicken, or even a vegetarian option like lentils or tofu.

Double the Recipe: If you’re feeding a larger crowd or want leftovers, double the recipe and bake in a larger dish. The stuffed shells keep well in the fridge for up to 3 days, and they reheat beautifully.

Why You’ll Love This Recipe:

This Creamy Ricotta Beef Stuffed Shells Pasta strikes the perfect balance between richness and comfort. The creamy ricotta and beef filling are complemented by the savory marinara sauce, while the mozzarella and Parmesan create a gooey, melty topping. Every bite is satisfying, and the dish offers a variety of textures from the al dente pasta, creamy filling, and gooey cheese.

It’s a hearty meal that everyone will love, and it’s perfect for any occasion—from weeknight dinners to special family gatherings. Not only is it full of flavor, but it’s also a dish that you can customize based on your preferences or dietary needs.

Conclusion

If you’re craving a filling, flavorful, and comforting meal, this Creamy Ricotta Beef Stuffed Shells Pasta is the way to go. It’s simple enough to prepare on a busy night yet elegant enough to serve to guests. With a combination of creamy cheese, savory beef, and a homemade sauce, it’s a dish that will satisfy all appetites and become a favorite in your household. Enjoy every creamy, cheesy bite!

Egg rolls filled with Philly cheesesteak.

 

Ingredients

1 pound of minced meat

1 tablespoon of Worcestershire sauce

Half a teaspoon of salt

1/2 teaspoon of black pepper powder

2 tablespoons of butter

1 onion, cut into small pieces

Half of a green bell pepper, cut into small pieces.

24 sheets of dough for making egg rolls

12 pieces of American cheese

Use 3/4 cup of vegetable oil for frying.

How to Prepare Philly Cheesesteak Egg Rolls:

Warm up a frying pan on medium heat. Cook the beef until it turns brown, trying not to break it apart too much, for about 5 to 7 minutes. Include Worcestershire sauce, salt, and pepper. Stir softly and take the mixture out of the pan.

Heat the butter in the pan. Put onion and bell pepper in the pan. Cook and stir until they turn brown, for about 5 to 7 minutes. Put the beef mixture back in the pan and mix it well. Let the filling cool down while you get the wrappers ready.

Place the egg roll wrappers on a flat surface. Put half a slice of American cheese on each one. Put 3 spoonfuls of the filling on each egg roll. Fold the bottom left corner over the filling and then fold the two sides in, wetting the edges with water as you do so. Roll the wrap tightly.

Heat 1 inch of oil in a big pot on medium-high heat. Put 3 to 4 egg rolls in the pan and cook until they turn golden brown, which should take around 3 to 4 minutes. Repeat with the rest of the egg rolls.

Advice for Making Delicious Philadelphia-style Egg Rolls:

Steak – You can also use rib eye or flank steak. You can use regular ground beef. Slice your steak into small pieces so it is easier to eat and will make you feel full.

Cheese – Replace the Monterey jack with slices of provolone, Swiss, or add some flavor with pepper jack cheese.

Peppers and onions – Add vibrant colors by using red, yellow, or orange peppers. Consider using a red onion and cut them into small pieces for easier consumption.

Wrappers – Don’t worry about wrapping your egg rolls. Normally, there are instructions on the back of the package. Use a little water on the edges to seal them well.

Sauces are perfect for dipping. There are countless options available. Try your favorite cheese sauce, ranch dressing, horseradish sauce, or BBQ sauce.

Enjoy!

Oh my god, how delicious! I brought the recipe from

 

When I first tasted this incredibly creamy, fluffy cottage cheese in a tiny countryside village in France, I knew I had stumbled upon a dairy treasure. It wasn’t your average store-bought version—this was silky, rich, and luxurious, with a delicate tang and a texture like clouds. Back home, I couldn’t wait to recreate it. And now I’m thrilled to share it with you!

This recipe has wowed every single one of my friends. Whether served with fresh berries and honey or as a savory side with herbs and cracked black pepper, this French-style cottage cheese will become your new obsession.

Ingredients:
1 liter (4 cups) whole milk (preferably raw or non-homogenized)

200 ml (about ¾ cup) heavy cream (optional but makes it extra rich)

2 tablespoons white vinegar or lemon juice

½ teaspoon sea salt (adjust to taste)

Instructions:
Warm the Milk
In a large saucepan, gently warm the milk and cream over low-medium heat until it reaches about 180°F (82°C). Stir occasionally to prevent scorching.

Curdle the Milk
Once the milk is hot, remove from heat and slowly stir in the vinegar or lemon juice. Let it sit undisturbed for 10–15 minutes. You’ll see curds begin to separate from the whey.

Strain the Curds

Line a fine mesh sieve or colander with cheesecloth or a clean kitchen towel. Pour the mixture through to separate the curds from the whey. Let it drain for 15–30 minutes, depending on how thick you want it.

Season and Stir
Transfer the curds to a bowl and stir in the salt. If you’d like it even creamier, stir in a splash more cream.

Chill and Enjoy
Refrigerate for at least an hour before serving. Serve sweet with honey, jam, or fruit—or savory with chives, garlic, and a drizzle of olive oil.

Tips & Variations:
For an ultra-smooth texture, whip the curds briefly with an electric mixer.

Add a touch of yogurt when heating the milk for a slight tang.

Stir in herbs like dill or thyme for a Provence-style flair.

Serving Ideas:
Spoon over toast with tomato slices and a sprinkle of sea salt.

Dollop onto warm roasted vegetables.

Layer with granola and fresh berries for a breakfast parfait.

Use in savory crepes or on top of baked potatoes.

Closing Thoughts:

This creamy cottage cheese recipe has truly become a kitchen staple for me—and now for many of my friends! It’s versatile, delicious, and just the right touch of French charm in every bite. Once you try it, you’ll never look at store-bought the same way again.