20 Warm and Comforting Fall Dinner Recipes to Try
When the weather starts to cool down, there’s nothing better than having a collection of easy, comforting dinners ready to make. From slow cooker favorites and cozy casseroles to hearty soups and simple family meals, these 20 Fall Dinner Recipes are perfect for busy weeknights and will help keep everyone warm, full, and happy all season long.
WANT TO SAVE THIS FOR LATER?
We'll email this collection to you, so you can come back to it later!
Several of these recipes are perfect for meal prepping, and many can be prepared in advance, making weeknight dinners much easier during the busy fall months.
Whether you’re planning your weekly meals or simply want to try something new, these 20 cozy fall comfort food recipes are full of easy, satisfying dinner ideas your family will love.
Sheet Pan Turkey and Stuffing Dinner
This sheet pan dinner brings together turkey, stuffing, and vegetables in one easy meal. It’s perfect when you want Thanksgiving-style flavors without spending hours in the kitchen.
Sheet Pan Thanksgiving Dinner for Two
This Sheet Pan Thanksgiving Dinner is an easy, all-in-one holiday meal for two—complete with juicy turkey, savory stuffing, sweet potatoes, and brussels sprouts.
Print Recipe
Ingredients
For Stuffing
- ¼ cup butter melted
- ½ large onion chopped
- 2 celery stalks chopped
- 1 egg
- 1 cup chicken broth
- 2 tsp poultry seasoning
- ¼ tsp salt
- ¼ tsp pepper
- salt and freshly ground black pepper to taste
- 3 cups french bread cubed
For the Turkey
- 1.5 pound turkey tenderloin
- 1 tbsp butter softened
- 1 tsp poultry seasoning
- ½ tsp garlic salt
- ½ tsp cracked black pepper
- ¼ tsp paprika
For Sweet Potatoes
- 2 sweet potatoes peeled and diced
- 1 tbsp butter melted
- 1 tbsp brown sugar
- 2 tbsp honey
For Brussel Sprouts
- 1 pound brussel sprouts halved
- 2 tbsp oil
- 1/2 tsp garlic salt
- ½ tsp cracked black pepper
- Parsley and dried cranberries for garnish
Instructions
- Preheat your oven to 400°F and line a large sheet pan with parchment.
- Mix your stuffing: In a bowl, combine melted butter, onion, celery, egg, broth, and seasonings. Toss with bread cubes and spread on half the pan.
- Season the turkey: Mix butter with spices and slather it all over the turkey tenderloin. Nestle it right on top of the stuffing.
- Sweet potatoes time: Toss the diced sweet potatoes with butter, honey, and brown sugar. Spread onto ¼ of the pan.
- Finish with the brussels: Toss halved brussels with oil, garlic salt, and pepper. Add them to the last quarter of the pan.
- Bake for 30 minutes, or until the turkey hits 165°F inside.
- Garnish with parsley and cranberries. Slice the turkey and plate it up.
Servings: 2 servings
Calories: 650kcal
Want more like this? See the original post on Bite-Sized Bash.
Slow Cooker Creamy Meatballs
Tender meatballs simmer in a rich creamy sauce until they’re full of flavor. They’re delicious served over mashed potatoes, rice, or egg noodles for an easy family dinner.
Slow Cooker Creamy Meatballs
This Slow Cooker Creamy Meatballs recipe is a family-friendly dinner recipe made with tender meatballs, a rich mushroom sauce, and simple pantry ingredients. Perfect for meal prepping and leftovers reheat well.
Print Recipe
Ingredients
- 32 oz. meatballs
- 10.5 oz. (1 can) of cream of mushroom soup
- 1 packet onion soup mix
- 1 tbsp. Worcestershire sauce
- 2 cups beef broth
- 1 cup sour cream
- Egg noodles or rice for serving
Instructions
- Add the meatballs to your crockpot.
- In a medium mixing bowl, whisk together the cream of mushroom soup, onion soup mix, Worcestershire sauce, and beef broth.
- Pour this over the meatballs.
- Cook on low for 5-6 hours, or high for 2 1/2-3 hours.
- One hour before cooking is done, add the sour cream.
- Stir well and serve over egg noodles or rice.
Servings: 6
Calories: 450kcal
Want more like this? See the original post on Bite-Sized Bash.
Soup is the perfect comfort food, and this sausage tortellini soup is worth trying!
Crockpot Buffalo Chicken Chili
If your family likes a little heat, this buffalo chicken chili is a must-try. It’s creamy, hearty, and perfect for cozy weekends at home.
Crock Pot Buffalo Chicken Chili
This Crock Pot Buffalo Chicken Chili is a creamy, hearty slow cooker soup recipe made with ground chicken, white beans, fire-roasted tomatoes, corn, ranch seasoning, and buffalo wing sauce.
Print Recipe
Ingredients
- 1 lb. ground chicken
- 15 oz. can of northern beans drained
- 14.4 oz. can of fire roasted tomatoes drained
- 2 cups chicken broth
- 1/2 cup buffalo wing sauce
- 1 packet ranch seasoning mix
- 1 1/2 cups frozen corn
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 8 ounces cream cheese
- Fresh cilantro to top
- Blue cheese crumbles to top
Instructions
- Add the ground chicken to a skillet, and cook and crumble, until cooked through.
- Add the cooked ground beef to a large crock pot.
- Add the beans, tomatoes, and frozen corn.
- Then, add the ranch mix, garlic powder, onion powder, and salt.
- Add the wing sauce and chicken broth.
- Cook on high for 3-4 hours or low for 6-8.
- An hour before cooking completes, add the cream cheese.
- When the time is up, stir well, and serve topped with fresh cilantro and blue cheese crumbles, if desired.
Servings: 6
Calories: 380kcal
Want more like this? See the original post on Bite-Sized Bash.
You’ll also love this Cowboy Stew!
Crockpot Ranch Pork Chops
These pork chops cook slowly in a creamy ranch sauce until they’re tender enough to cut with a fork. Serve them with mashed potatoes or rice for a comforting dinner.
Crockpot Ranch Pork Chops
These Crockpot Ranch Pork Chops are a simple and comforting slow cooker dinner made with tender pork chops, creamy soups, and flavorful ranch seasoning. Perfect for busy days when you want a hearty homemade meal without a lot of effort.
Print Recipe
Ingredients
- 6 center cut boneless pork chops
- 1 can of cream of chicken soup
- 1 can of cream of mushroom soup
- 1 packet of ranch seasoning mix
Instructions
- Add the cream of chicken soup, cream of mushroom soup, and ranch seasoning mix to your crockpot and whisk to combine.
- Add the pork chops.
- Cook on low for 4 hours.
- Serve with potatoes or rice.
Servings: 6
Calories: 380kcal
Want more like this? See the original post on Bite-Sized Bash.
Beefy Cheesy Tater Tot Casserole
Ground beef, cheese, and crispy tater tots create a hearty casserole that’s both easy and filling. It’s a family-friendly recipe that’s always a hit with kids and adults.
Beefy Cheesy Tatertot Casserole
This Beefy Cheesy Tater Tot Casserole is a cozy, family-friendly dinner made with layers of seasoned ground beef, creamy sauce, veggies, melted cheese, and crispy tater tots on top. It’s an easy, comforting meal that’s great for busy weeknights.
Print Recipe
Ingredients
- 1 lb ground beef
- ½ yellow onion diced
- 1 tsp garlic powder
- ½ tsp paprika
- ½ tsp salt
- ½ tsp pepper
- 10.5 oz can cream of mushroom soup
- 2 cups frozen peas and carrots slightly thawed
- 8 oz shredded cheddar cheese
- 2 lbs frozen tater tots
Instructions
- Preheat the oven to 400°F. Grease a 9×13-inch casserole dish.
- Dice the onion.
- In a large skillet, cook the ground beef and onion over medium heat until no longer pink. Drain any grease.
- Mix in the garlic powder, paprika, salt, and pepper.
- Stir in the cream of mushroom soup, peas, and carrots until well combined.
- Pour the mixture into the casserole dish and spread it evenly.
- Sprinkle the shredded cheddar cheese on top.
- Arrange the tater tots in a single layer over the cheese.
- Bake for 30–35 minutes, or until the tater tots are crispy and golden brown.
Servings: 6
Calories: 520kcal
Want more like this? See the original post on Bite-Sized Bash.
Cheesy Beef Stroganoff Casserole
This casserole combines seasoned ground beef, tender noodles, creamy sauce, and lots of melted cheese. It’s a simple twist on classic beef stroganoff that’s sure to become a regular dinner choice.
Cheesy Beef Stroganoff Casserole
This Beef Stroganoff Casserole is a creamy, comforting dinner made with seasoned ground beef, tender egg noodles, mushrooms, and a rich sour cream sauce all baked together in one dish.
Print Recipe
Ingredients
- 1 pound lean ground beef
- Salt and pepper to taste
- 8 oz sliced fresh mushrooms
- 1 large onion diced
- 1 tbsp minced garlic
- 10.5 oz can cream of mushroom soup
- 3/4 cup sour cream
- 2 tbsp worcestershire sauce
- 8 oz egg noodles cooked al dente and drained
- Parsley to garnish
Instructions
- Preheat the oven to 375 degrees. Grease a 9×13 inch casserole dish.
- Chop your onion and parsley.
- In a large skillet, add the ground beef, then salt and pepper. Add the onion, mushrooms and garlic. Cook over medium heat, breaking the meat up a bit as it cooks, until the meat is no longer pink. Drain any grease.
- While the meat is cooking, add the noodles to a large pot, cover with water and bring to a boil. Reduce heat slightly and cook for 5-6 minutes until noodles are al dente. Drain the water.
- Add cream of mushroom soup, sour cream and worcestershire sauce to the skillet and stir to combine with the meat mixture.
- Gently fold in the noodles.
- Pour into the casserole dish, cover with foil, and bake for 25 minutes.
Servings: 4
Calories: 520kcal
Want more like this? See the original post on Bite-Sized Bash.
Chicken Pot Pie Casserole
All the flavors of a traditional chicken pot pie come together in an easy casserole. Creamy chicken, vegetables, and a flaky topping make this a comforting dinner that’s perfect for cooler weather.
Chicken Pot Pie Casserole
This Chicken Pot Pie Casserole is an easy, comforting meal with tender chicken, mixed vegetables, and a creamy sauce baked between buttery crescent rolls. Great for busy weeknights or a cozy family dinner.
Print Recipe
Ingredients
- 2– 8 oz tubes crescent rolls
- 2 cups cooked shredded chicken
- 12 oz bag frozen mixed vegetables thawed
- 2 cups frozen Hashbrowns O’Brien thawed
- 1 cup chicken broth
- 26 oz can cream of chicken condensed soup
- ½ tsp garlic
- ½ tsp pepper
- ¼ tsp salt
Instructions
- Preheat your oven to 350°F and grease a 9×13 inch casserole dish.
- Unroll one tube of crescent rolls and lay it flat in the bottom of the greased dish. Press the seams together and bake for 15 minutes.
- In a large bowl, mix together the chicken, vegetables, hashbrowns, chicken broth, cream of chicken soup, garlic, salt, and pepper.
- Pour the mixture over the baked crescent sheet and spread evenly.
- Lay the second crescent roll sheet on top, pinch the seams together, and cut 4 small slits on the top to let steam escape.
- Bake for another 20 minutes. Remove from the oven and let it sit for 5 minutes before cutting and serving.
Servings: 8
Calories: 350kcal
Want more like this? See the original post on Bite-Sized Bash.
Beef Noodle Casserole
Ground beef, egg noodles, creamy sauce, and melted cheese make this classic casserole a family favorite. It’s easy to assemble and perfect for make-ahead dinners.
Beef Noodle Casserole
This Beef Noodle Casserole is the kind of easy, comforting dinner made with tender egg noodles, seasoned ground beef, and a rich tomato-based sauce, all topped with melted cheese and baked until bubbly.
Print Recipe
Ingredients
- 1 small yellow onion diced
- 1 tbsp minced garlic
- 1 lb lean ground beef
- 14.5 oz can diced tomatoes
- 15 oz can tomato sauce
- 1 tsp oregano
- ½ tsp pepper
- ¼ tsp salt
- 8 oz wide egg noodles cooked
- 2 cups shredded cheddar jack cheese
- Fresh parsley for garnish
Instructions
- Preheat your oven to 350°F.
- In a large skillet over medium heat, sauté the diced onion and minced garlic for about 5 minutes until soft and fragrant.
- While that cooks, prepare the egg noodles according to package instructions.
- Add the ground beef to the skillet and cook, breaking it apart, until no longer pink.
- Stir in the diced tomatoes, tomato sauce, oregano, pepper, and salt. Let everything simmer together for a few minutes.
- Drain the cooked noodles using a colander, then add them to the skillet. Toss everything together until well combined.
- Transfer the mixture to a greased 9×13-inch casserole dish. Top evenly with shredded cheese.
- Bake uncovered for 20 minutes, or until the cheese is melted and bubbly.
- Sprinkle with fresh parsley before serving.
Servings: 4
Calories: 450kcal
Want more like this? See the original post on Bite-Sized Bash.
Slow Cooker Maple Bacon Chicken
Chicken cooks slowly with maple syrup, bacon, and seasonings to create a tender meal that’s full of cozy fall flavors. Serve it with rice, mashed potatoes, or roasted vegetables.
Slow Cooker Maple Bacon Chicken
This Slow Cooker Maple Bacon Chicken is a comforting dinner made with juicy chicken thighs wrapped in smoky bacon and cooked in a rich maple Dijon sauce. Perfect served over mashed potatoes, rice, or your favorite vegetables.
Print Recipe
Ingredients
- 6 boneless skinless chicken thighs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 6 slices bacon
- ½ cup pure maple syrup
- ¼ cup brown sugar
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 tablespoons chopped parsley
Instructions
- Season the chicken thighs on both sides with the salt, pepper, and garlic powder.
- Wrap each chicken thigh with one slice of bacon and place seam-side down in the slow cooker.
- In a bowl, whisk together the maple syrup, brown sugar, Dijon mustard, Worcestershire sauce, apple cider vinegar, onion powder, and smoked paprika.
- Pour the maple mixture evenly over the chicken.
- Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is tender and fully cooked.
- Carefully remove the chicken from the slow cooker and place on a plate. Cover loosely with foil.
- In a small bowl, whisk together the cornstarch and water until smooth.
- Stir the cornstarch slurry into the sauce remaining in the slow cooker.
- Turn the slow cooker to HIGH and cook uncovered for 10–15 minutes, stirring occasionally, until the sauce thickens into a glossy glaze.
- Return the chicken to the slow cooker and gently turn to coat in the thickened maple glaze.
- Spoon extra glaze over the chicken before serving.
- Sprinkle with chopped parsley and serve warm.
Servings: 6
Calories: 520kcal
Want more like this? See the original post on Bite-Sized Bash.
Maple Dijon Pork Chops
The combination of maple syrup and Dijon mustard creates a simple glaze that’s sweet, savory, and perfect for fall. These pork chops cook quickly, making them a great option for busy evenings.
Maple Dijon Pork Chops
These Maple Dijon Pork Chops are tender, juicy, and baked in a sweet and tangy sauce made with real maple syrup, Dijon mustard, garlic, and simple pantry seasonings. Ready in just 40 minutes, this easy family dinner is perfect for busy weeknights, cozy fall evenings, or anytime you want a comforting meal that pairs well with mashed potatoes, roasted vegetables, or sweet potatoes.
Print Recipe
Ingredients
- 4 boneless pork chops about 1 inch thick
- 2 tbsp of olive oil
- 1/3 cup of maple syrup
- 2 tbsp of Dijon mustard
- 1 tbsp of apple cider vinegar
- 2 cloves of garlic minced
- 1 tsp of garlic salt
- 1 tsp of onion powder
- 1/2 tsp of red pepper flakes
Instructions
- Preheat the oven to 400° and spray a 8×8 baking dish with nonstick cooking spray.
- To a large skillet add the oil and sear the pork chops over a medium to high heat for about 2-3 minutes per side until lightly browned.
- In a medium bowl whisk together the maple syrup, Dijon, apple cider vinegar, garlic, garlic salt, onion powder and red pepper flakes.
- Place the seared pork chops into the baking dish and pour the sauce all over top of them.
- Bake uncovered for 18 minutes, or until the pork reaches an internal temperature of 145°F.
- Spoon some of the sauce from the pan over the pork chops before serving.
Servings: 4
Calories: 430kcal
Want more like this? See the original post on Bite-Sized Bash.
Slow Cooker Creamy Chicken Stew
Chicken, potatoes, carrots, and a creamy broth come together in this comforting slow cooker stew. It’s an easy recipe that fills the house with delicious smells while dinner cooks itself.
Slow Cooker Creamy Chicken Stew
This Slow Cooker Creamy Chicken Stew is the comfort food made with tender chicken, hearty potatoes, carrots, celery, and a rich, creamy broth. It's an easy set-it-and-forget-it dinner that's perfect for busy weeknights, cozy fall and winter evenings, or whenever you need a warm meal the whole family will enjoy. Serve it with crusty bread or dinner rolls to soak up every spoonful.
Print Recipe
Ingredients
- 2 lbs boneless skinless chicken breasts cut into 1-inch cubes
- 1.5 lbs baby potatoes halved
- 4 large carrots sliced
- 4 celery sticks sliced
- 1 onion diced
- 4 cloves garlic minced
- 4 cups chicken broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- Salt and pepper to taste
- 2 bay leaves
- ¾ cup heavy cream
- 2-3 tablespoons cornstarch depending on how thick you want the stew
- 1 cup frozen peas
- Fresh parsley for topping
Instructions
- Place cubed chicken breasts into slow cooker pot. Top with baby potatoes, carrots, celery, onion, and garlic.
- Add the chicken broth, Worcestershire sauce, tomato paste, dried thyme, dried rosemary, salt, pepper, and bay leaves.
- Place lid on top and cook on the low setting for 6-7 hours or the high setting for 4-5 hours.
- In the last 30 minutes of cook time, combine the cream and cornstarch together in a bowl until there are no more clumps. Stir the mixture along with the frozen peas into the stew and continue cooking to allow the stew to thicken.
- Before serving, discard the bay leaves. Top with fresh parsley if desired.
Servings: 6
Calories: 520kcal
Want more like this? See the original post on Bite-Sized Bash.
Crockpot Swamp Potatoes
These creamy potatoes cook low and slow with cheese, bacon, and seasonings until they’re tender. They make a hearty side dish or can even be served as a simple main meal with a salad.
Crockpot Swamp Potatoes
This Crockpot Swamp Potatoes is a hearty, comforting slow cooker meal made with tender baby potatoes, smoky sausage, and green beans all simmered together in a rich, buttery broth seasoned with ranch and Cajun spices. Everything cooks low and slow in one pot, allowing all the flavors to blend into a warm, savory dish that feels like true Southern comfort food.
Print Recipe
Ingredients
- 2 lb. baby potatoes
- 1 lb. smoked sausage sliced into coins
- 2 14.5 oz. cans of whole green beans, drained
- 1 packet ranch seasoning mix
- 1 tbsp. cajun seasoning
- 1 cup chicken broth
- 6 tbsp. butter
Instructions
- Cut the baby potatoes in half for smaller potatoes or quartered for larger potatoes, you want them to be roughly the same size.
- Layer those in the bottom of the crockpot.
- Add the sliced sausage over top.
- Sprinkle ranch seasoning and cajun seasoning over top.
- Add the broth.
- Cut the butter into slices and layer over top.
- Cook on high 3-4 hours or low 6-8.
- One hour before cook time is finished, add the green beans to the pot and allow those to cook while cooking finishes.
- Stir to combine everything and serve.
Servings: 4
Calories: 650kcal
Want more like this? See the original post on Bite-Sized Bash.
Slow Cooker Italian Wedding Soup
Tender meatballs, vegetables, pasta, and spinach simmer together in a light, flavorful broth. This comforting soup is simple enough for weeknights but special enough for guests.
Slow Cooker Italian Wedding Soup
This Slow Cooker Italian Wedding Soup is a hearty and comforting one-pot meal filled with tender meatballs, wholesome vegetables, pasta, and fresh spinach in a flavorful broth. The slow cooker does all the hard work, allowing the ingredients to blend together into a warm and satisfying soup that's perfect for lunch or dinner.
Print Recipe
Ingredients
- ½ lb 225 g small frozen meatballs (beef or turkey)
- 8 cups chicken broth
- 2 carrots peeled and sliced
- 2 celery stalks sliced
- ½ cup small pasta like orzo
- 4 oz fresh spinach about 2 cups, roughly chopped
- 1 tsp dried Italian seasoning
- ½ tsp garlic powder
- Salt and pepper to taste
Instructions
- Place meatballs, broth, carrots, celery, Italian seasoning, garlic powder, salt, and pepper into the slow cooker.
- Cover and cook on Low for 4–5 hours or High for 2–3 hours, until vegetables are tender and meatballs are heated through.
- Add the pasta and continue cooking on High for 20–30 minutes, or until pasta is tender.
- Add chopped spinach and stir until wilted (about 2–3 minutes). Adjust seasoning if needed. Ladle into bowls and serve warm.
Servings: 6
Calories: 250kcal
Want more like this? See the original post on Bite-Sized Bash.
Slow Cooker Minestrone
Packed with vegetables, beans, pasta, and a rich tomato broth, this slow cooker minestrone is a wholesome meal that cooks while you go about your day. Serve it with crusty bread for an easy fall dinner.
Slow Cooker Minestrone
This Slow Cooker Minestrone is a warm, comforting vegetable soup made with simple, wholesome ingredients like beans, pasta, and fresh vegetables. Everything cooks slowly together, letting the flavors blend into a rich, hearty broth that feels both nourishing and satisfying.
Print Recipe
Ingredients
- 2 tbsp olive oil 30 ml
- 1 large onion diced (200 g)
- 2 carrots diced (150 g)
- 2 celery stalks diced (100 g)
- 3 garlic cloves minced (15 g)
- 1 tsp dried oregano 1 g
- ½ tsp dried thyme 0.5 g
- 1 tsp salt 6 g
- ½ tsp black pepper 2 g
- 1 × 400 g tin chopped tomatoes
- 2 × 400 g tins cannellini beans drained and rinsed (about 480 g drained total)
- 1 medium courgette diced (200 g)
- 1 litre vegetable stock
- 500 ml water
- 100 g small pasta ditalini or similar
- 100 g fresh spinach or kale chopped
- 1 tbsp lemon juice 15 ml, optional
Instructions
- Heat olive oil in a frying pan over medium heat.
- Add onion, carrots, and celery and sauté for 5–7 minutes until slightly softened.
- Stir in garlic, oregano, thyme, salt, and black pepper and cook for 30 seconds until fragrant.
- Transfer the mixture to the slow cooker.
- Add chopped tomatoes, cannellini beans, courgette, vegetable stock, and water. Stir well.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
- About 30 minutes before serving, stir in the pasta and cook until tender.
- Stir in chopped spinach or kale and cook until wilted.
- Add lemon juice if using. Taste and adjust seasoning if needed.
Servings: 6
Calories: 220kcal
Want more like this? See the original post on Bite-Sized Bash.
Amish Country Casserole
This classic casserole combines ground beef, pasta, creamy sauce, and cheese into a simple family dinner everyone will enjoy. It’s budget-friendly, easy to prepare, and perfect for feeding a crowd.
Amish Country Casserole
This Amish Country Casserole is a warm and comforting baked dinner made with seasoned ground beef, tender egg noodles, creamy mushroom soup, sweet peas, and melted cheddar cheese. It’s an easy family-friendly casserole recipe that uses simple pantry staples perfect for busy weeknights, cozy weekends, or hearty Sunday suppers.
Print Recipe
Ingredients
- 1 lb of ground beef
- 1 onion diced
- 1 1/4 cup of milk
- 1 10 oz can of cream of mushroom soup
- 1 tsp of garlic salt
- 1 tsp of onion powder
- 1 tsp of pepper
- 1 cup of uncooked egg noodles
- 1 cup of frozen peas
- 2 cups of shredded cheddar cheese
Instructions
- Preheat the oven to 350°. Spray a 9×13 baking dish with non-stick cooking spray and set aside. To a large pan add the ground beef and onion and cook on a medium to high heat until the beef is fully cooked. (Drain any grease)
- In a medium sized bowl add the milk, cream of mushroom, garlic salt, onion powder and pepper, stir till it’s fully combined.
- Add that mixture to the pan with the beef and onions, add the egg noodles and peas and stir. Add everything to the baking dish. Spread around evenly.
- Cover the top of the baking dish with foil and place in the oven for 25 minutes. Once the 25 minutes are up remove from the oven and sprinkle the cheese all over top. Place in the oven uncovered for about 5-8 minutes. Serve and enjoy!
Servings: 4
Calories: 620kcal
Want more like this? See the original post on Bite-Sized Bash.
Ground Beef Pumpkin Chili
Pumpkin adds a smooth texture and subtle flavor to this hearty beef chili without making it taste like dessert. Beans, tomatoes, and warm spices create a comforting meal that’s perfect for cool fall nights.
Ground Beef Pumpkin Chili
This Ground Beef Pumpkin Chili is a hearty and comforting one-pot meal made with ground beef, pumpkin purée, tomatoes, and warm chili spices. It’s rich, thick, and full of flavor, ready in under an hour; Perfect for busy weeknights and family dinners.
Print Recipe
Ingredients
- 1 lb 450 g ground beef
- 1 medium onion diced
- 2 cloves garlic minced
- 1 cup 240 g pumpkin purée
- 1 can 15 oz / 425 g tomato sauce
- 2 tbsp chili seasoning
Instructions
- In a large pot over medium heat, brown ground beef with onion and garlic until beef is fully cooked. Drain excess grease if needed.
- Stir in pumpkin purée, tomato sauce, and chili seasoning.
- Bring to a gentle simmer.
- Cover and cook for 30–35 minutes, stirring occasionally, until thickened.
- Taste and adjust seasoning if needed.
Servings: 4
Calories: 350kcal
Want more like this? See the original post on Bite-Sized Bash.
Harvest Chicken And Stuffing Bake
Chicken, vegetables, creamy sauce, and stuffing come together in this easy casserole that’s perfect for busy weeknights. Everything bakes in one dish, making cleanup simple while giving you a warm and satisfying dinner.
Harvest Chicken And Stuffing Bake
This Harvest Chicken and Stuffing Bake is a creamy, comforting chicken casserole made with shredded chicken, herbs, white cheddar, and sweet dried cranberries, then topped with buttery stuffing. It's an easy family dinner that's perfect for fall and holiday meals.
Print Recipe
Ingredients
- 4 cups of shredded cooked chicken
- 1 10.5 oz can of cream of chicken soup
- 1/2 cup of sour cream
- 1/2 cup of chicken broth
- 1 cup of shredded white cheddar cheese
- 1/2 cup of diced celery
- 1/2 cup of diced yellow onion
- 1/2 cup of dried cranberries
- 1 tsp of garlic minced
- 1/2 tsp of dried sage
- 1/2 tsp of poultry seasoning
- 1/2 tsp of pepper
- 1 6 oz box of chicken stuffing mix
- 1 1/2 cups of chicken broth
- 4 tbsp unsalted butter melted
Instructions
- Preheat the oven to 350° and lightly grease a 9×13 baking dish with nonstick cooking spray.
- In a large mixing bowl combine the shredded chicken, cream of chicken soup, sour cream, ½ cup chicken broth, white cheddar cheese, celery, onion, garlic, sage, poultry seasoning, pepper, and dried cranberries. Stir until everything is evenly coated.
- Spread the chicken mixture evenly into the prepared baking dish.
- In a separate bowl combine the stuffing mix with the 1 1/2 cups chicken broth and melted butter. Toss until all of the stuffing is moistened, then let it sit for about 2 minutes.
- Sprinkle the stuffing evenly over the chicken mixture, covering the entire casserole.
- Bake uncovered for 35–40 minutes, or until the casserole is hot and bubbly and the stuffing is golden brown. If you’d like an extra crispy top, broil for the last 1–2 minutes, watching carefully.
Servings: 6
Calories: 510kcal
Want more like this? See the original post on Bite-Sized Bash.
Crockpot Zuppa Toscana
This slow cooker version of Zuppa Toscana is rich, creamy, and easy to make. It combines sausage, potatoes, kale, and a flavorful broth into a hearty soup that tastes even better the next day. It’s a great choice for chilly evenings.
Crockpot Zuppa Toscana
This Crockpot Zuppa Toscana is a creamy and hearty slow cooker soup made with Italian sausage, bacon, tender potatoes, kale, and a rich, flavorful broth. It's an easy comfort food dinner that's perfect for busy weeknights and cozy weekends.
Print Recipe
Ingredients
- 8 slices of bacon we used microwaveable
- 1 lb. Italian sausage
- 4 cups russet potatoes cut into about 1 inch pieces
- 1 cup white onion diced
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. dried basil
- 1/2 tsp. dried thyme
- 2 tsp. minced garlic
- 32 ounces chicken broth
- 1 1/2 cups heavy cream
- 2-3 cups kale
Instructions
- Cook your bacon, whether that’s microwaving, or in a skillet for regular bacon.
- In a skillet, brown the Italian sausage.
- To your crock pot, add the cooked sausage and bacon.
- Add the diced onion.
- Then, add the seasonings and garlic.
- Add your potatoes, then pour the chicken broth over top. Stir.
- Cook on low for 6-8 hours or high for 3-4.
- About 30 minutes before cooking finishes, add the heavy cream.
- Roughly chop the kale, and add.
- Stir and let cooking finish.
Servings: 6
Calories: 670kcal
Want more like this? See the original post on Bite-Sized Bash.
Iron Skillet Apple Pork Chops
Tender pork chops are cooked with sweet apples in a cast iron skillet. The apples become soft as they cook, creating a simple sauce that pairs perfectly with the pork. Serve with mashed potatoes or roasted vegetables for a complete family meal.
Iron Skillet Apple Pork Chops
These Iron Skillet Apple Pork Chops are a hearty one-pan meal made with tender pork chops, sweet apples, onions, and savory bacon. Great for weeknight dinners or holiday gatherings.
Print Recipe
Ingredients
- 4 boneless pork chops
- 3 tbsp olive oil
- Salt and pepper to taste
- 1 tbsp chopped fresh thyme
- 1 medium onion peeled and cut into 8 wedges
- 2 medium apples peeled, cored, and cut into 8 wedges
- 4 ounces sliced bacon cut into bite-size pieces
- Fresh parsley for garnish
Instructions
- Preheat your oven to 425°F.
- Season the pork chops with salt and pepper.
- Heat 2 tablespoons of olive oil in a large cast-iron skillet over high heat. Sear the pork chops for about 3 minutes per side, until nicely browned. Remove and set aside.
- In the same skillet, add the remaining olive oil, then stir in the apple wedges, onion wedges, and bacon. Season with thyme, salt, and pepper. Toss to coat.
- Transfer the skillet to the oven and roast for 25 minutes.
- Remove the skillet, place the pork chops on top of the apples and onions, and return to the oven. Bake for another 10–15 minutes, until the pork reaches 145°F inside.
- Garnish with fresh parsley before serving.
Servings: 4
Calories: 420kcal
Want more like this? See the original post on Bite-Sized Bash.
Slow Cooker Turkey Pot Pie with Stuffing Topping
This slow cooker turkey pot pie is a simple way to use leftover turkey while creating a warm and filling dinner. It’s a cozy meal that’s perfect after Thanksgiving or anytime you want an easy comfort food dinner.
Slow Cooker Turkey Pot Pie with Stuffing Topping
This Slow Cooker Turkey Pot Pie is a cozy family dinner made with tender turkey, hearty vegetables, creamy gravy, and a buttery stuffing topping. It’s an easy comfort food and a delicious way to use up leftover turkey.
Print Recipe
Ingredients
- 2 cups leftover turkey chopped or shredded
- 2 cups frozen mixed veggies
- 15- ounce can diced potatoes drained
- 10.5- ounce can cream of celery
- 1- ounce envelope turkey gravy
- 2 cups chicken stock
- ½ cup heavy cream
- 1 tsp poultry seasoning
- 6- ounce box turkey stuffing made according to package instructions
Instructions
- Add the turkey, mixed vegetables, and diced potatoes to your slow cooker.
- In a bowl, whisk together the cream of celery, turkey gravy, chicken stock, and heavy cream.
- Pour the mixture over the turkey and veggies.
- Spread the prepared stuffing on top.
- Cover and cook on low for 6 hours or high for 4 hours.
- Scoop and serve warm.
Servings: 6
Calories: 420kcal
Want more like this? See the original post on Bite-Sized Bash.
Pin For It Later
