If your kitchen counter is starting to look like a produce stand, you are officially in the best kind of trouble. Between the tomatoes, cucumbers, zucchini, and corn all hitting their peak at the same time, it can feel like a race against the clock to use everything before it goes soft in the crisper drawer.

I have raised beds full of herbs, tomatoes, and cucumbers every summer, and I am always leaning on our local farm families for the zucchini, squash, and sweet corn I do not grow myself. Either way, garden season means recipe season around here. I rounded up the recipes I make on repeat once the harvest starts rolling in, organized by what is probably piling up on your counter right now, plus all of my favorite ways to preserve the extras so you can enjoy garden season all year long.

Tomato Overload

Nothing says summer like a tomato plant that has completely taken over the garden. These are the recipes that make the most of that abundance.

Caprese Salad – Tomato, Mozzarella, and Basil Salad: Fresh tomatoes, fresh mozzarella, and basil pulled straight off the plant. This is the simplest five-ingredient salad, and it is on our table almost every night once the tomatoes start coming in.

Roasted Tomato Basil Sauce: This is the recipe I make when the tomatoes get ahead of me. Oven-roasting a big pan of Romas with garlic, onion, and basil before blending it into sauce is an easy way to turn a mountain of tomatoes into something you will actually use all winter.

Fire Roasted Salsa: For when you want to fire up the grill instead of the stove. Tomatoes, jalapeños, onion, and garlic all get grilled before blending, which gives this salsa a smoky depth you cannot get any other way.

Cucumbers by the Bushel

If your cucumber vines have handed you more than you know what to do with, start here.

Fresh Cucumber Salsa: Crisp, cool, and a little creamy, this one lands somewhere between pico de gallo and a cucumber salad. It comes together in 20 minutes with no cooking required, which makes it my go-to when the counter is covered in cucumbers, tomatoes, and whatever pepper looks good that week.

High Protein Cucumber and Tomato Salad with Cottage Cheese: Pairs the garden’s two biggest overachievers, tomatoes and cucumbers, in one bowl with a homemade dressing and a scoop of cottage cheese for protein.

Cucumbers and Sour Cream Salad: An old-fashioned, creamy cucumber salad pulled from a church cookbook, made with sour cream, red onion, fresh dill, and a dash of hot sauce for a little kick. This is my go-to cool, refreshing side on a hot summer night.

Cucumber Bites – Cucumber Pizza: A no-bake, four-ingredient snack made with naan bread, seasoned whipped cream cheese, and sliced cucumbers. This is the recipe I reach for when the cucumbers are piling up, and I want something that comes together in 10 minutes flat.

Zucchini and Summer Squash

The classic garden problem: too much zucchini, not enough ideas. These recipes will get you through it.

Crispy Zucchini Fritters: A pan-fried fritter that even the vegetable skeptics in your house will eat, especially with a side of ranch for dipping.

Mexican Zucchini and Yellow Squash Skillet: Zucchini, yellow squash, and corn sautéed with jalapeño and cheese. It works as a side dish or a light main, and it is one of the fastest ways I know to clear out a squash surplus.

Skillet Zucchini and Summer Squash with Corn and Mushrooms: A simple butter-and-herb skillet that lets the squash and fresh corn speak for themselves. This is the side dish I make most often alongside grilled pork chops or steak in the summer.

Lemon Poppy Seed Zucchini Bread: When you would rather bake than saute, this made-from-scratch zucchini bread with fresh lemon juice and zest is the answer. It freezes well too, so it is a good way to bank some zucchini for later.

Fabulous Zucchini Brownies: An egg-free, fudgy brownie made with shredded zucchini stirred right into the batter. This is the recipe I reach for when the zucchini plant is multiplying faster than I can keep up with it.

Cheesy Zucchini, Squash, and Corn Casserole: Zucchini, squash, and corn baked together with cheddar cheese and a crisp breadcrumb topping. This is the old-fashioned, casserole-dish version of using up a garden overload, and it is a great one to bring to a potluck.

Sweet Corn and Peppers

Smoked Corn Dip with Sausage, Cream Cheese, and Poblanos: Roasted poblanos and sweet corn smoked low and slow with ground pork, cream cheese, and cheddar. This is the dip I bring when I want to show off garden produce at a cookout.

Creamy Mexican Street Corn Salad: All the smoky, creamy, tangy flavor of elote, scooped instead of eaten off the cob. I make a batch of this practically every time we fire up the grill, and it disappears faster than anything else on the table.

Looking Ahead to Fall Harvest

Butternut Squash Souffle: Once the garden shifts into fall and the farm markets fill up with squash and pumpkins, this sweet and savory souffle is the one I make on repeat. It is basically dessert disguised as a side dish.

Cake Mix Pumpkin Bars with Cream Cheese Frosting: A spice cake mix and a can of pumpkin puree make quick work of a sheet pan full of moist, perfectly spiced bars topped with a rich cream cheese frosting. This is the recipe I make once the farm markets start filling up with pumpkins.

Easy Pumpkin Chocolate Chip Muffins Made with Spice Cake Mix: Just four ingredients: spice cake mix, pumpkin puree, eggs, and chocolate chips. These come together in minutes and are one of my favorite ways to use up canned or fresh-cooked pumpkin puree once fall hits.

Preserving the Harvest

This is where the real garden payoff happens. When produce comes on faster than you can eat it fresh, these are the recipes I lean on to stock the freezer and pantry, so I am still enjoying garden season in the middle of winter.

How to Freeze Sweet Corn (Easy No-Blanch Brine Method): My grandmother’s recipe for freezing corn without the hassle of blanching. Cut the kernels raw, pack them with a simple salt-and-sugar brine, and freeze. When you pull a bag out in January, it tastes like a summer afternoon.

Easy Refrigerator Dill Pickles: Cucumbers, onion, garlic, and dill seed layered into a jar and ready to eat in 24 hours. No canning bath required, and they last up to 10 weeks in the fridge. This is the recipe that keeps my pickle-obsessed kid stocked all year.

Easy Pickled Red Onions: A quick refrigerator pickle made with onions, lime juice, and a simple vinegar brine. These are my go-to topping for tacos, salads, and burgers, and they come together in minutes.

Quick Spicy Pickled Radishes: Radishes, jalapenos, and red onion pickled together in a spicy vinegar brine. Crisp, tangy, and a great way to use up a radish patch that got ahead of you.

How to Can Banana Pepper Rings: A basic vinegar, sugar, and salt brine turns a garden full of banana peppers into jarred pepper rings you will use all year on sandwiches, pizza, and salads.

Homemade Strawberry Freezer Jam: No canning kettle needed for this one. Crushed strawberries, sugar, pectin, and lemon juice come together for a fresh-tasting jam you freeze instead of canning, so the berries taste just-picked all winter long.

A Few Tips for Using Up Garden Produce

• Prep in batches. When a vegetable is at its peak, chop or shred more than you need for one recipe and freeze the extra. Shredded zucchini and roasted tomatoes both freeze beautifully.
• Pickle what you cannot eat fresh. Refrigerator pickling is one of the fastest ways to preserve vegetables. Most of the recipes above are ready in 24 hours and do not require a canner.
• Lean on your neighbors. If your garden is not producing everything, a farm stand or a neighbor’s overflow is just as good. Half of these recipes work whether the produce came from your own dirt or someone else’s.
• Do not be afraid to swap. Zucchini and yellow squash are nearly interchangeable, and most of these salsas and salads flex easily based on whatever is ripest that day.

Save this roundup for the next time your garden hands you more than you can keep up with. Which one are you making first?

The post 24 Garden Produce Recipes and Preservation Ideas for Your Summer Harvest appeared first on Beyer Eats and Drinks.

If your garden (or your neighbor’s garden, or the produce stand you can’t drive past) has been handing you more cucumbers than you know what to do with, I’ve got the answer. This cucumber salsa is crisp, cool, and just a little creamy, think somewhere between a classic pico de gallo and a cucumber salad, with a scoop of sour cream to bring it all together.

I make a version of this every summer when the counter is covered in cucumbers, tomatoes, and whatever pepper looks good that week. It’s the kind of recipe that comes together while you’re catching up on the day: chop, stir, chill, done.

I just do raised gardens for herbs, tomatoes and cucumbers in the summer. This is mainly because we are obsessed with caprese salad, refrigerator dill pickles, and fire-roasted salsa.

Why You’ll Love This Cucumber Salsa

• No cooking required. Everything happens on the cutting board and in one bowl.
• Ready in about 20 minutes, plus a little chill time if you can wait that long.
• Cool and creamy, thanks to a sour cream and citrus dressing that’s a nice change from a straight-up salsa.
• Endlessly adjustable. Like it spicier? Leave the seeds in the jalapeño. Prefer it milder? Swap in a poblano.

Ingredients

• 4 cucumbers, peeled, seeded, and finely chopped
• 1/2 cup tomatoes, seeded and finely chopped
• 1/4 cup red onion, chopped
• 2 tablespoons fresh parsley, minced
• 1 medium jalapeño pepper, seeded and chopped
• 1 tablespoon fresh cilantro, minced
• 2 cloves garlic, minced or pressed
• 1/3 cup reduced-fat sour cream
• 1/2 lemon , juiced
• 1/2 lime, juiced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon seasoned salt
• Chips, for serving

How to Make Cucumber Salsa

Prep the cucumbers. Peel your cucumbers, slice them in half lengthwise, and scrape out the seeds with a spoon. Chop into a small, even dice — small pieces mean every chip gets a little bit of everything.

Whisk the dressing. In a small bowl, stir together the sour cream, lemon juice, lime juice, cumin, and seasoned salt until smooth and just faintly speckled with color from the cumin.

Build the base. In a large bowl, combine the chopped cucumber, red onion, and jalapeño.

Finish the vegetables. Fold in the seeded, chopped tomatoes. Add the minced garlic and fresh parsley to the bowl.

Pour on the dressing. Add the sour cream dressing right into the bowl of chopped vegetables.

Toss to combine. Stir everything together until the vegetables are evenly coated in that creamy dressing.

Chill and serve. Cover and refrigerate for at least 30 minutes to let the flavors come together — though it’s just as good served right away if you can’t wait. Serve cold with chips.

Tips for the Best Cucumber Salsa

• Seed your cucumbers and tomatoes. This is the step that keeps the salsa from turning watery in the fridge. A spoon works perfectly for scooping out both.
• Chop small and even. A fine dice on everything makes for the best chip-to-salsa ratio.
• Control the heat. The seeds and ribs of the jalapeño carry most of the spice. Remove them for a milder salsa, or leave a few in if you like it with a kick.
• Make it ahead. This salsa actually improves after an hour or two in the fridge, so it’s a great make-ahead option for parties.

Storage

Store leftover cucumber salsa in an airtight container in the refrigerator for up to 2 days. Because it’s dairy-based rather than a traditional tomato salsa, it won’t hold quite as long as a classic pico de gallo — but it also won’t last long once people start dipping.

What to Serve with Cucumber Salsa

This is a chip-and-dip situation through and through, but it’s also fantastic spooned over grilled chicken or fish, piled onto a taco, or served alongside a summer cookout spread of burgers and brats.

Frequently Asked Questions (FAQ)

Garden Fresh Recipes

Have an abundance of fresh garden vegetables. Here are all of my garden recipes to use up your bounty.

Fresh Cucumber Salsa

This fresh cucumber salsa is crisp, creamy, and made for chip dipping. A garden-fresh twist on classic salsa, ready in 20 minutes with no cooking required.

No ratings yet

Print Rate

Course: Appetizer, Snack

Cuisine: American, Mexican

Keyword: creamy cucumber salsa

Prep Time: 20 minutes minutes

Chill Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 6

Calories: 46kcal

Author: Leah Beyer

Ingredients

• 4 cucumbers peeled, seeded, and finely chopped (2 cups, roughly)
• 1/2 cup tomatoes seeded and finely chopped
• 1/4 cup red onion chopped
• 2 tablespoons fresh parsley minced
• 1 medium jalapeño pepper seeded and chopped
• 1 tablespoon fresh cilantro minced
• 2 cloves garlic minced or pressed
• 1/3 cup reduced-fat sour cream
• 1/2 lemon juice
• 1/2 lime juice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon seasoned salt
• Chips for serving

Get Recipe Ingredients

Instructions

• Whisk together the sour cream, lemon juice, lime juice, cumin, and seasoned salt in a small bowl until smooth.
• In a large bowl, combine the chopped cucumber, red onion, jalapeño, tomatoes, garlic, and parsley.
• Pour the sour cream dressing over the vegetables and stir until evenly coated. Fold in the cilantro.
• Cover and refrigerate at least 30 minutes before serving. Serve cold with chips.

Notes

For a milder salsa, remove all seeds and ribs from the jalapeño. For extra heat, leave a few seeds in. Best eaten within 2 days.

Nutrition

Calories: 46kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 3mg | Sodium: 208mg | Potassium: 358mg | Fiber: 2g | Sugar: 4g | Vitamin A: 425IU | Vitamin C: 15mg | Calcium: 50mg | Iron: 1mg

The post Fresh Cucumber Salsa Recipe (Creamy & Easy) appeared first on Beyer Eats and Drinks.

If you love elote, you know that messy, drippy, unbelievably good Mexican street corn on a stick, but you’re tired of corn silk in your teeth and mayo running down your wrist, this Creamy Mexican Street Corn Salad is your answer. It’s every bit of that smoky, creamy, tangy flavor you love, just scooped onto a chip or a spoon instead of a cob.

I make a batch of this practically every time we fire up the grill in the summer. It disappears faster than anything else on the table, and it takes maybe fifteen minutes to throw together if your corn is already cooked. That’s the whole appeal here: this is a real-life, weeknight-and-weekend recipe, not a fussy one.

What Makes This Corn Salad “Street Corn” Style

Traditional Mexican street corn, or elote, gets its signature flavor from a few key players: a creamy mayo-and-sour-cream base, smoky chili, and salty crumbled cheese. This salad keeps every one of those elements intact:

• Mayonnaise and sour cream create that classic creamy, tangy coating that clings to every kernel.
• Chipotle or chili powder and smoked paprika bring the smoky heat that makes street corn taste like street corn.
• Roasted garlic and fresh lime juice round out the dressing with savory depth and a bright, tangy finish.
• Cotija (or queso fresco) adds salty, crumbly bite — it’s the cheese you’ll find on virtually every elote cart.
• Fresh cilantro and green onion brighten the whole thing up so it doesn’t taste heavy.

Ingredients You’ll Need

• 3 cups cooked corn, cut off the cob (grilled, boiled, or roasted all work, see notes below)
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/2 teaspoon chipotle powder or chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon roasted garlic powder
• 1 tablespoon fresh lime juice (about 1/2 lime)
• 1/3 cup crumbled cotija or queso fresco cheese
• 1 tablespoon chopped fresh cilantro
• 2 green onions, thinly sliced
• 1/2 teaspoon salt

How to Make Mexican Street Corn Salad

1. Cook your corn, if you haven’t already. Grilling gives you the best smoky flavor, but boiled or roasted corn works great too. Let it cool slightly, then cut the kernels off the cob into a large bowl.

2. Whisk together the creamy base. In a small bowl, stir together the mayonnaise, sour cream, chipotle or chili powder, smoked paprika, roasted garlic powder, lime juice, and salt until smooth.

3. Combine. Pour the dressing over the corn and toss until every kernel is coated.

4. Fold in the cheese, cilantro, and green onion. Add the cotija (or queso fresco), cilantro, and sliced green onion, then gently fold everything together.

5. Taste and adjust. Add a little more salt or chili powder if you like it bolder, then serve immediately or chill until ready to serve.

Tips for the Best Street Corn Salad

• Grill your corn for the best flavor. Char adds a smokiness you can’t fake with boiled corn alone. If you’re short on time, frozen corn kernels charred in a hot skillet are a great shortcut.
• Cotija vs. queso fresco: Cotija is drier, saltier, and crumbles more like feta — it’s the more traditional choice. Queso fresco is milder and softer. Either one works beautifully here.
• Make it spicier by adding a pinch of cayenne or a diced jalapeño.
• No roasted garlic powder on hand? Regular garlic powder works fine, or use a small clove of fresh garlic, minced.
• Make it ahead: This salad actually gets better after an hour or two in the fridge, once the flavors have had time to mingle.

What to Serve With Street Corn Salad

This salad is endlessly versatile. A few of our favorite ways to serve it:

• Scooped up with tortilla chips as a dip
• Piled on top of tacos or grilled chicken
• Alongside cowboy smoked beef roast sandwiches or burgers at a cookout
• As a topping for a taco bowl or burrito bowl
• Straight up, with a spoon, standing at the fridge (no judgment)

Frequently Asked Questions

Can I use canned or frozen corn instead of fresh? Yes. Canned corn should be well-drained; frozen corn can be thawed and charred in a dry skillet for a few minutes to bring back some of that grilled flavor before mixing it into the salad.

How long does Mexican street corn salad last in the fridge? Stored in an airtight container in the refrigerator, this salad keeps well for 3 to 4 days. Give it a stir before serving again, since the dressing may settle.

Can I make this salad ahead of time for a party? Absolutely — it’s actually a great make-ahead dish. Prepare it up to a day in advance and store it covered in the fridge. Hold off on adding the cilantro until closer to serving time so it stays bright and fresh.

Is this recipe spicy? As written, it has a mild, smoky warmth rather than heat. If you want more spice, use chipotle powder instead of regular chili powder, or add a pinch of cayenne or diced jalapeño.

What’s the difference between cotija and feta cheese? Cotija and feta have a similar crumbly texture and salty flavor, which makes feta a reasonable substitute if cotija or queso fresco isn’t available at your store.

Can I serve this salad warm instead of cold? Yes — some people prefer it served warm or at room temperature right after mixing, especially if the corn is freshly grilled. It’s just as good served chilled the next day.

More Sweet Corn Recipes

Creamy Mexican Street Corn Salad

This Creamy Mexican Street Corn Salad has all the flavor of elote in an easy scoopable salad — perfect for potlucks, taco night, and cookouts.

No ratings yet

Print Rate

Course: Appetizer, Salad

Keyword: Mexican Street Corn Salad

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 8 servings

Calories: 135kcal

Author: Leah Beyer

Ingredients

• 3 cups sweet corn cooked and cut off the cob
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/2 teaspoon chipotle powder or chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon roasted garlic powder
• 1 tablespoon fresh lime juice about 1/2 lime
• 1/3 cup crumbled cotija or queso fresco cheese
• 1 tablespoon chopped fresh cilantro
• 2 green onions thinly sliced
• 1/2 teaspoon salt

Get Recipe Ingredients

Instructions

• Cut the cooked corn kernels off the cob into a large bowl.
• In a small bowl, whisk together the mayonnaise, sour cream, chipotle or chili powder, smoked paprika, roasted garlic powder, lime juice, and salt.
• Pour the dressing over the corn and toss to coat evenly.
• Fold in the crumbled cheese, chopped cilantro, and sliced green onion.
• Serve immediately, or chill for at least 30 minutes to let the flavors develop.

Notes

For the best flavor, grill your corn before cutting it off the cob. Store leftovers in an airtight container in the fridge for up to 4 days.

Nutrition

Calories: 135kcal | Carbohydrates: 13g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 234mg | Potassium: 161mg | Fiber: 2g | Sugar: 3g | Vitamin A: 375IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 0.4mg

The post Creamy Mexican Street Corn Salad Recipe appeared first on Beyer Eats and Drinks.

If you’ve spent even five minutes scrolling food content lately, you’ve probably landed on BeanTok — the corner of the internet convincing everyone (myself included) that beans deserve way more love. Between their fiber, protein, and ability to turn into a full meal with minimal effort, I’ve been intentionally trying to eat more beans — and this Italian Grinder Bean Salad instantly earned a spot on repeat.

This recipe was inspired by the viral grinder-style bean salads floating around online, but made my way: creamy, tangy, packed with bold Italian flavor, and incredibly satisfying without needing pasta or bread. It’s perfect for meal prep, summer lunches, or as a protein-packed side dish for grilling season.

If you love Italian Grinder-inspired recipes, then we have you covered. Not just with this grinder bean salad, but be sure to check out the Italian Grinder Pasta Salad, Italian Antipasto Salad, and Grinder Coleslaw.

Why You’ll Love This Grinder Bean Salad

• Packed with plant-based protein and fiber
• No cooking required — just chop, mix, and chill
• Perfect for meal prep (it gets better as it sits)
• Inspired by the flavors of an Italian grinder, without the bread
• Easy way to jump on the BeanTok trend without overthinking it

Ingredients for Italian Bean Grinder Salad

Bean Salad Base

• 1 can chickpeas, drained and rinsed
• 1 can cannellini beans, drained and rinsed
• 1 can chickpeas, drained and rinsed
• ½ cup red onion, thinly sliced
• ½ cup banana peppers, sliced
• ½ cup black olives, sliced
• 1 cup cherry tomatoes, halved
• 4 ounces of salami, sliced
• 1 cup shredded Italian cheese blend

Creamy Italian Grinder Dressing

• ½ cup Olive Garden Italian salad dressing
• ¼ cup mayonnaise
• ½ teaspoon garlic powder
• ½ teaspoon Italian seasoning
• Salt and black pepper, to taste

Step-by-Step Instructions for Grinder Bean Salad

Step 1: Prep the Beans

Drain and rinse the cans of beans thoroughly. Add them to a large mixing bowl.

Step 2: Add the Grinder Mix-Ins

To the bowl, add the sliced red onion, banana peppers, salami, black olives, and cherry tomatoes.

Step 3: Make the Creamy Italian Dressing

In a small bowl, whisk together the Olive Garden Italian dressing, mayonnaise, garlic powder, Italian seasoning, salt, and pepper until smooth and creamy.

Step 4: Toss the Salad

Pour the dressing over the bean mixture. Stir until everything is evenly coated.

Step 5: Chill and Serve

Cover and refrigerate for at least 30 minutes before serving. This allows the flavors to fully develop — and it’s even better the next day.

Tips for the Best Grinder Bean Salad

• Let it marinate: This salad gets better after a few hours in the fridge.
• Adjust creaminess: Add an extra tablespoon of mayo if you want it richer.
• Boost protein: Add salami or ham if desired — but it’s hearty enough without.
• Storage: Keeps well in the fridge for up to 4 days.

Why BeanTok Got Me Hooked

BeanTok has completely changed how I think about quick meals. Beans aren’t just a side anymore — they’re the base of filling, crave-worthy dishes like this one. This grinder bean salad checks every box: protein, fiber, flavor, and zero cooking.

If you’re trying to eat more beans without sacrificing taste, this recipe is the perfect place to start.

More Easy No-Cook Recipes to Try

If you love this Italian grinder bean salad, you’ll also want to try:

Italian Grinder Bean Salad

This Italian Grinder Bean Salad is a creamy, no-cook bean salad inspired by BeanTok and classic Italian grinder flavors. Made with chickpeas, cannellini beans, shredded Italian cheese, and a creamy Italian dressing, it’s an easy high-protein lunch or side dish that gets even better as it chills.

No ratings yet

Print Rate

Course: Salad

Cuisine: Italian

Keyword: beantok, dense bean salad

Prep Time: 38 minutes minutes

Servings: 8 servings

Calories: 315kcal

Author: Leah

Equipment

• 1 salad bowl

Ingredients

Bean Salad

• 15 ounce can chickpeas, drained and rinsed
• 15 ounce can cannellini beans, drained and rinsed
• 1/2 cup red onion thinly sliced
• 1/2 cup banana peppers sliced
• 1/2 cup black olives sliced
• 1 cup cherry tomatoes halved
• 4 ounces salami sliced and diced
• 1 cup shredded Italian cheese blend

Creamy Italian Dressing

• 1/2 cup Olive Garden Italian salad dressing
• 1/4 cup mayonnaise
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• Salt to taste
• Black pepper to taste

Get Recipe Ingredients

Instructions

• Drain and rinse the chickpeas and cannellini beans. Add them to a large mixing bowl.
• Add the red onion, banana peppers, black olives, cherry tomatoes, salami and shredded Italian cheese to the bowl with the beans.
• In a separate small bowl, whisk together the Olive Garden Italian dressing, mayonnaise, garlic powder, Italian seasoning, salt, and black pepper until smooth and creamy.
• Pour the dressing over the bean mixture and stir gently until everything is evenly coated.
• Cover and refrigerate for at least 30 minutes before serving to allow the flavors to develop. Stir again before serving.

Notes

This salad tastes even better after several hours or overnight in the refrigerator.

Adjust the creaminess by adding an extra tablespoon of mayonnaise if desired.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Calories: 315kcal | Carbohydrates: 24g | Protein: 14g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 17mg | Sodium: 823mg | Potassium: 468mg | Fiber: 6g | Sugar: 3g | Vitamin A: 171IU | Vitamin C: 12mg | Calcium: 102mg | Iron: 3mg

The post Italian Grinder Bean Salad (Easy, High-Protein BeanTok Recipe) appeared first on Beyer Eats and Drinks.

Thanksgiving is all about the sides! Whether you love buttery potatoes, creamy casseroles, or crisp veggies, these easy Thanksgiving side dishes from Beyer Eats and Drinks will steal the show. Each one is simple to make, family-friendly, and perfect for prepping ahead of your big feast.

1. Easy Creamy Corn Pudding Casserole

A Southern-style favorite that’s creamy, sweet, and perfectly custardy.
This baked corn pudding combines creamed corn, whole-kernel corn, and evaporated milk for a melt-in-your-mouth texture.
👉 Get the recipe → Easy Creamy Corn Pudding Casserole

2. Butternut Squash Soufflé

Sweet meets savory in this light, fluffy holiday side.
Whipped butternut squash, butter, eggs, and a hint of sugar bake into a soufflé that feels like dessert but pairs beautifully with turkey or ham.
👉 Try the recipe → Butternut Squash Soufflé

3. Traditional 7-Layer Salad with Peas & Eggs

Crunchy, colorful, and a make-ahead classic.
Layers of romaine, peas, bacon, eggs, cheese, and dressing create a retro favorite that adds freshness to your Thanksgiving table.
👉 See how to layer it → 7-Layer Salad Recipe

4. Cheesy Au Gratin Potatoes with Yellow & Sweet Potatoes

Two kinds of potatoes baked together in cheesy perfection.
This casserole layers sweet and yellow potatoes in a creamy sauce for a rich, golden side everyone will love.
👉 Grab the recipe → Cheesy Au Gratin Potatoes

5. Cheesy Frosted Cauliflower

A low-carb side that still feels indulgent.
Topped with mayo, cheese, and eggs, this cauliflower casserole brings creamy, cheesy comfort to the table.
👉 Get the details → Cheesy Frosted Cauliflower

6. Party Potatoes (Mashed Potato Casserole)

The ultimate creamy mashed potato bake.
Loaded with butter, sour cream, and cream cheese, this casserole is rich, smooth, and finished with a crunchy topping.
👉 Find it here → Party Potatoes

7. Hash Brown Casserole

A comfort-food classic that feeds a crowd.
Shredded hash browns, sour cream, and cheddar cheese bake up bubbly and golden — the perfect side for turkey, ham, or beef.
👉 See the full recipe → Crock Pot Hash Brown Casserole

8. Crock Pot Mac and Cheese

Creamy, dreamy, and made right in your slow cooker.
This rich mac and cheese uses Velveeta, cheddar, and evaporated milk for a silky-smooth texture that keeps warm for hours — perfect for buffet-style dinners.
👉 Make it → Crock Pot Mac and Cheese

9. Brussels Sprouts with Pecans

Roasted and tossed with butter and nuts for a perfect crunch.
These Brussels sprouts caramelize beautifully in the oven, then get a nutty finish from toasted pecans — a lighter, elegant side that complements rich casseroles.
👉 Try the recipe → Brussels Sprouts with Pecans

10. Low-Carb Thanksgiving Side Collection

Flavors you love — minus the carbs.
From roasted vegetables to cheesy bakes, this low-carb lineup proves you can indulge without going overboard.
👉 Explore → Low-Carb Thanksgiving Recipes

11. Crock Pot Mushrooms and Onions

Earthy, buttery, and the perfect steak or turkey side.
Slow-cooked mushrooms and onions in a rich buttery broth create an aromatic, hearty side that complements any main dish.
👉 Cook it slow → Crock Pot Mushrooms and Onions

12. Fancy Green Bean Casserole with Cheese and Almonds

A cheesy, nutty twist on the classic.
This homemade version of the holiday favorite adds cheese and toasted almonds to the already fan favorite crispy French fried onions.
👉 Get the recipe → Green Bean Delight Casserole

🍽️ Thanksgiving Side Dish Tips

• Make Ahead: Many of these sides can be prepped 1–2 days in advance.
• Keep Warm: Use slow cookers or covered pans on “warm” in your oven.
• Mix Textures: Pair creamy casseroles with roasted veggies or crisp salads.
• Add Color: Herbs, bacon bits, and a sprinkle of cheese elevate presentation.

Non-Traditional Thanksgiving Side Dishes

Crock Pot Garlic Honey Mustard Ham

Crock Pot Holiday Ham – 3-Ingredient Spiral Ham Recipe

Apricot Bourbon-Glazed Spiral Ham on the Grill or Oven-Baked

How to Smoke a Turkey Plus an Easy Smoked Turkey Brine Recipe

How to Make a Ribeye Roast

The post 🦃 The Ultimate Thanksgiving Side Dishes Roundup appeared first on Beyer Eats and Drinks.

If you love the creamy, cheesy goodness of crab rangoons, this Crock Pot Crab Rangoon Dip brings all that flavor into a warm, shareable appetizer. Loaded with crab meat, cream cheese, and a touch of garlic and green onions, this dip is perfect for game day, holiday gatherings, or any night you’re craving that irresistible seafood-meets-cream-cheese combo.

Appetizers are my favorite meal. So when New Year’s Eve or Football Sunday needs a new dip recipe, I pick this crab ragoon dip in the crock pot. I love this small casserole crock pot for dips, just like this slow cooker crab ragoon dip. Some of my favorite dip recipes are crock pot hot corn and bacon dip, smoked queso, and white pizza dip.

🧀 Why You’ll Love This Recipe

This Crock Pot Crab Rangoon Dip has everything you love about your favorite takeout appetizer — creamy, cheesy filling with a hint of garlic and soy — made effortlessly in your slow cooker. It’s warm, crowd-pleasing, and perfect for dipping crispy homemade wonton chips all night long.

🦀 Ingredients

• 8 ounces cream cheese, softened
• ½ cup sour cream
• 1 tablespoon mayonnaise
• 1 teaspoon Worcestershire sauce
• 1 teaspoon soy sauce
• 1 teaspoon minced garlic
• ½ teaspoon onion powder
• 1 (6-ounce) can or ½ cup fresh lump crab meat
• 2 green onions, chopped
• 1 cup shredded mozzarella, pepperjack or Monterey Jack cheese
• ½ cup shredded parmesan cheese
• Optional: 1 teaspoon sriracha or chili sauce for a spicy kick

🥣 Instructions

1. Prepare the crock pot: Lightly spray the inside of your small slow cooker (2–3 quart) with nonstick cooking spray.

2. Mix the base: In a medium bowl, combine cream cheese, sour cream, and mayonnaise until smooth.

3. Add the Worcestershire sauce, soy sauce, minced garlic, and onion powder. Mix until combined.

4. Fold in the crab meat, green onions, and cheeses. If you like a little heat, stir in sriracha or chili sauce.

5. Transfer the mixture to the slow cooker and spread evenly.
6. Cover and cook on LOW for 2–3 hours or until hot and bubbly. Stir once halfway through for even melting. Top with more shredded cheese.
7. Switch to WARM and serve straight from the crock pot with your favorite dippers.

🍤 Homemade Fried Wonton Chips

No Crab Rangoon Dip is complete without crispy wonton chips! They’re easy to make and so much better than store-bought.

Ingredients:

• 1 package of wonton wrappers
• Vegetable or canola oil for frying
• Salt or garlic salt, to taste

Directions:

1. Cut the wrappers: Slice each wonton wrapper into triangles or strips using a sharp knife or pizza cutter.
2. Heat oil: In a large skillet or deep pan, heat about 1 inch of oil to 350°F.

3. Fry in batches: Add a few wonton pieces at a time — don’t overcrowd! Fry for 30–45 seconds per side, or until golden brown.
4. Drain & season: Remove with a slotted spoon and place on paper towels. Sprinkle immediately with salt or garlic salt while hot.
5. Cool: Let chips cool completely before serving or storing.

💡 Air Fryer Option: Lightly spray wonton triangles with oil and air fry at 350°F for 3–4 minutes, flipping halfway through, until crispy and golden.

💡 Tips & Variations

• Use imitation crab for an affordable option — it still gives that classic flavor.
• Double the batch for a crowd! A small crock pot fits one batch perfectly, but you can scale up to a 4-quart slow cooker.
• Make ahead: Mix everything together up to 24 hours ahead, then refrigerate and heat before serving.
• Add crunch: Garnish with fried wonton strips or chopped green onions before serving.

🧊 Storing & Reheating

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the microwave or place back into the crock pot on LOW until warmed through.

More Appetizer Recipes

Fresh Cucumber Salsa Recipe (Creamy & Easy)

Creamy Mexican Street Corn Salad Recipe

Crock Pot Crab Rangoon Dip

🏈 Football Sunday Recipes from Beyer Eats and Drinks

Easy & Fresh Veggie Pizza Dip

Smoked Honey Garlic Wings

💬 FAQ

Can I use canned crab?
Yes! Drain it well before mixing. Fresh or lump crab gives a sweeter, richer flavor.

Can I make this spicy?
Definitely — stir in sriracha, crushed red pepper flakes, or diced jalapeños.

Can I keep it on warm for a party?
Yes! Keep it on WARM and stir occasionally to maintain the creamy texture.

Crock Pot Crab Rangoon Dip

Creamy, cheesy, and full of crab flavor — this Crock Pot Crab Rangoon Dip is the perfect slow cooker appetizer for parties or game day. Serve with homemade fried wonton chips for the ultimate scoopable snack!

No ratings yet

Print Rate

Course: Appetizer

Cuisine: American, Chinese

Keyword: Cheese Dip, seafood

Prep Time: 10 minutes minutes

Cook Time: 3 hours hours

Total Time: 3 hours hours 10 minutes minutes

Servings: 16 servings

Calories: 257kcal

Author: Leah Beyer

Equipment

• 1 Casserole Crock Pot

Ingredients

Crab Rangoon Dip

• 8 ounces cream cheese softened
• ½ cup sour cream
• 1 tablespoon mayonnaise
• 1 teaspoon Worcestershire sauce
• 1 teaspoon soy sauce
• 1 teaspoon garlic mincedd
• ½ teaspoon onion powder
• 1 6-ounce can or ½ cup fresh lump crab meat
• 2 green onions chopped
• 1 cup shredded mozzarella or Monterey Jack cheese
• ½ cup shredded parmesan cheese
• Optional: 1 teaspoon sriracha or chili sauce for a spicy kick

Homemade Fried Wontons

• 1 package of wonton wrappers
• Vegetable or canola oil for frying
• Salt or garlic salt to taste

Get Recipe Ingredients

Instructions

Crab Ragoon Dip

• Prepare the crock pot: Lightly spray the inside of your small slow cooker (2–3 quart) with nonstick cooking spray.
• Mix the base: In a medium bowl, combine cream cheese, sour cream, and mayonnaise until smooth.
• Add the Worcestershire sauce, soy sauce, minced garlic, and onion powder. Mix until combined.
• Fold in the crab meat, green onions, and cheeses. Add sriracha if you want a spicy twist.
• Transfer the mixture to the slow cooker and spread evenly.
• Cover and cook on LOW for 2–3 hours or until hot and bubbly. Stir once halfway through for even melting.
• Switch to WARM and serve straight from the crock pot with your favorite dippers.

Fried Wontons

• Cut the wrappers: Slice each wonton wrapper into triangles or strips using a sharp knife or pizza cutter.
• Heat oil: In a large skillet or deep pan, heat about 1 inch of oil to 350°F.
• Fry in batches: Add a few wonton pieces at a time — don’t overcrowd! Fry for 30–45 seconds per side, or until golden brown.
• Drain & season: Remove with a slotted spoon and place on paper towels. Sprinkle immediately with salt or garlic salt while hot.
• Cool: Let chips cool completely before serving or storing.
• 💡 Air Fryer Option: Lightly spray wonton triangles with oil and air fry at 350°F for 3–4 minutes, flipping halfway through, until crispy and golden.

Nutrition

Calories: 257kcal | Carbohydrates: 18g | Protein: 8g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 32mg | Sodium: 376mg | Potassium: 81mg | Fiber: 1g | Sugar: 1g | Vitamin A: 335IU | Vitamin C: 1mg | Calcium: 128mg | Iron: 1mg

The post Crock Pot Crab Rangoon Dip appeared first on Beyer Eats and Drinks.

Football Sunday 🏈 isn’t just about the big plays on the field—it’s about the food on the table. Whether you’re tailgating in the parking lot, hosting friends in your living room, or just looking for an excuse to snack all afternoon, game day calls for bold, crowd-pleasing recipes. From cheesy dips and sliders to smoky wings and hearty slow cooker favorites, these Football Sunday recipes from Beyer Eats and Drinks are guaranteed to keep your fans fueled from kickoff to the final whistle.

🫕 Appetizers & Dips That Score Big

No game-day spread is complete without cheesy dips and shareable appetizers. These easy football dips and snacks deliver gooey cheese pulls, smoky flavors, and layers of bold Tex-Mex taste. Perfect for tortilla chips, crackers, or veggies, these dips keep fans gathered around the snack table from kickoff to the final whistle.

Creamy Pickle Wrap Dip with Deli Ham – A Crowd-Pleasing Party Favorite

Go to Recipe Creamy Pickle Wrap Dip with Deli Ham – A Crowd-Pleasing Party Favorite

Crock Pot Hot Bacon and Corn Dip

Go to Recipe Crock Pot Hot Bacon and Corn Dip

Smoked Queso Dip – Sausage Queso on the Grill

Go to Recipe Smoked Queso Dip – Sausage Queso on the Grill

Spicy Ranch 7-Layer Taco Dip – Single Serving Option

Go to Recipe Spicy Ranch 7-Layer Taco Dip – Single Serving Option

2. Crock Pot Hot Bacon Corn Dip

This bubbling hot corn dip combines smoky bacon, sweet corn, jalapeños, and loads of gooey cheese. Serve with tortilla chips for a snack that disappears before halftime.

3. Smoked Queso

Upgrade your queso game with this smoky twist. Melted Velveeta, Rotel, taco meat, and spices come together on the smoker for a creamy, flavor-packed dip that’s a fan favorite.

4. 7-Layer Taco Dip

A classic tailgate essential! Layers of beans, guacamole, sour cream, cheese, salsa, and toppings make this 7-layer taco dip a colorful, customizable hit for game day snacking.

🥘 Hearty Mains & Crowd-Pleasers

When it comes to football Sunday, nothing fuels fans like a hearty main dish. These recipes are built to satisfy big appetites with bold flavors—from sloppy joes and sliders to smoked sandwiches piled high with tender beef or pork. Perfect for feeding a crowd, these mains keep everyone full whether you’re tailgating outside the stadium or hosting at home.

Crock Pot Sloppy Joes For a Crowd

Go to Recipe Crock Pot Sloppy Joes For a Crowd

Crock Pot French Onion Roast Beef Sliders

Go to Recipe Crock Pot French Onion Roast Beef Sliders

Smoked Beef Chuck Roast Cowboy Sandwiches

Go to Recipe Smoked Beef Chuck Roast Cowboy Sandwiches

Smoked Pulled Pork Sandwiches on the Big Green Egg

Go to Recipe Smoked Pulled Pork Sandwiches on the Big Green Egg

5. Crock Pot Sloppy Joes for a Crowd

These saucy, meaty sloppy joes are perfect for a hungry football crew. Toss the ingredients in your slow cooker and let it do the work—by kickoff, you’ll have sandwiches that are tangy, savory, and totally messy in the best way.

6. Crock Pot French Onion Beef Sliders

All the rich, caramelized goodness of French onion soup—sweet onions, melted butter, savory beef broth, and a can of soup—slow-cooked to tender perfection, then shredded and piled into soft Hawaiian rolls with gooey melted cheese. These French onion beef sliders are a hands-off dream for busy game-day hosts and pack bold, comforting flavor in every bite.

7. Smoked Beef Chuck Roast Cowboy Sandwiches

Take a tender beef chuck roast rubbed in bold barbecue seasoning, then smoke it low and slow. It’s slow-braised with Coca-Cola, beef broth, jalapeños, garlic, onions, and bacon until so tender it nearly falls apart. Then pile it high on buns with Colby Jack cheese, crisp bacon, fried onions, and pickles for a sandwich that’s smoky, cheesy, and downright irresistible cowboy sandwiches.

8. Smoked Pulled Pork Sandwiches on the Big Green Egg

This one’s a BBQ lover’s masterpiece: rubbed pork shoulder or Boston butt smoked for 6-8 hours on the Big Green Egg, then rested, shredded, dressed in sauce, and served on buns. Perfect soft, smoky pork flavor with that tender texture everyone fights over pulled pork sandwiches at the tailgate.

🌯 Finger Foods, Wraps & Sliders

Game day is all about foods you can grab with one hand while holding a drink or waving at the TV with the other. These football party finger foods—sliders, wraps, pinwheels, and pull-apart breads—are loaded with flavor and built for sharing. They’re quick to assemble, easy to bake, and guaranteed to disappear from the tray fast.

Roast Beef Hawaiian Roll Sliders – Sandy’s Sandwiches (Baked)

Go to Recipe Roast Beef Hawaiian Roll Sliders – Sandy’s Sandwiches (Baked)

King’s Hawaiian Roll Ham Sandwiches

Go to Recipe King’s Hawaiian Roll Ham Sandwiches

Cheesy Ranch Bacon Pull Apart Bread – Hawaiian Round Crack Bread

Go to Recipe Cheesy Ranch Bacon Pull Apart Bread – Hawaiian Round Crack Bread

Hawaiian Roll Hamburger Sliders

Go to Recipe Hawaiian Roll Hamburger Sliders

Taco Pinwheels

Go to Recipe Taco Pinwheels

Bacon Jalapeno Poppers in Crescent Rolls

Go to Recipe Bacon Jalapeno Poppers in Crescent Rolls

9. Roast Beef Hawaiian Roll Sliders (Sandy’s Sandwiches)

Tender roast beef, melty cheese, and sweet Hawaiian rolls baked together under a buttery glaze. These sliders are bite-sized perfection.

10. Hawaiian Roll Ham Sandwiches

A tailgate classic—layers of ham and Swiss cheese baked on Hawaiian rolls for an irresistible sweet and savory combo. Everyone will be coming back for another Hawaiian Roll Ham Sandwich.

11. Pull-Apart Bacon, Cheese, Ranch Bread (Crack Bread)

Crusty bread loaded with melted cheese, smoky bacon, and ranch seasoning. It’s gooey, pull-apart heaven in every bite of this crack bread.

12. Hawaiian Roll Cheeseburger Sliders

Everything you love about cheeseburgers, baked into soft Hawaiian rolls. These are juicy, cheesy, and perfect for sharing.

13. Taco Pinwheels

Creamy, cheesy, and packed with taco flavor—these pinwheels are rolled up, sliced, and ready for grab-and-go snacking.

14. Jalapeño Bacon Poppers

Spicy jalapeños stuffed with cream cheese, wrapped in bacon, and baked inside crescent rolls. A fiery finger food that scores every time.

🧆 Meatballs, Wings & Skewers

When it comes to classic football food, you can’t go wrong with saucy wings, cheesy meatballs, or smoky skewers hot off the grill. These bite-sized recipes are savory, spicy, and full of crowd-pleasing flavor. From bourbon-glazed smokies to teriyaki beef skewers, this section has the protein-packed bites your fans will crave.

Teriyaki Beef Cube Steak Skewers or Chicken on a Stick

Go to Recipe Teriyaki Beef Cube Steak Skewers or Chicken on a Stick

Smoked Honey Garlic Wings

Go to Recipe Smoked Honey Garlic Wings

Low-Carb Jalapeno Popper Meatballs with Low-Carb Cheese Sauce

Go to Recipe Low-Carb Jalapeno Popper Meatballs with Low-Carb Cheese Sauce

Low-Carb Sausage Balls – Keto Meatballs

Go to Recipe Low-Carb Sausage Balls – Keto Meatballs

Air Fryer Sausage Balls Recipe

Go to Recipe Air Fryer Sausage Balls Recipe

Whiskey Dogs – Lit’l Smokies Appetizer

Go to Recipe Whiskey Dogs – Lit’l Smokies Appetizer

Bacon Cheeseburger Stuffed Meatballs on the Grill

Go to Recipe Bacon Cheeseburger Stuffed Meatballs on the Grill

Bacon Parmesan Stuffed Mushrooms – Grilled Stuffed Mushrooms

Go to Recipe Bacon Parmesan Stuffed Mushrooms – Grilled Stuffed Mushrooms

15. Teriyaki Beef Cube Steak Skewers

Tender cube steak is marinated in a sweet and tangy mix of soy sauce, pineapple juice, brown sugar, garlic, ginger, and onions, then skewered and grilled until caramelized and juicy. These skewers offer smoky, tropical, umami-rich flavor that’s perfect for grilling on game day or serving up as a hearty appetizer.

16. Smoked Honey Garlic Wings

Sticky, smoky, and perfectly caramelized—these honey garlic wings are the ultimate football finger food.

17. Jalapeño Popper Meatballs (Low-Carb)

All the flavor of a jalapeño popper is packed into a cheesy, spicy meatball. These low-carb bites are spicy, savory, and addictive.

18. Sausage Balls (Low-Carb)

Classic sausage balls get a cheesy, protein-packed makeover—perfect for low-carb fans who still love big flavor. Bite-sized, cheesy, and oven-baked for easy snacking. Also, check out the air fryer version of these sausage balls.

19. Whiskey Dogs

Mini sausages simmered in a rich, sweet, whiskey-kissed sauce. They’re bold, boozy, and perfect for the adults at your football party.

20. Bacon Cheeseburger Stuffed Meatballs on the Grill

Juicy grilled meatballs with a gooey cheese and bacon surprise inside. These are hearty, handheld bites that wow every crowd.

21. Parmesan & Bacon Stuffed Mushrooms

Savory mushrooms filled with a cheesy, bacon-packed filling. A rich and satisfying low-carb snack that pairs perfectly with beer.

🍕 Pizza-Themed Recipes That Hit the Spot

These pizza-inspired dishes are perfect for football Sunday or any game-day gathering. They deliver all the toppings, cheese pulls, and flavor of classic pizza—without the wait. Ideal as shareable snacks, sides, or even mains when paired right.

Sausage and Pepperoni Pull Apart Pizza Bread

Go to Recipe Sausage and Pepperoni Pull Apart Pizza Bread

Pepperoni Pizza Muffins – Easy Pizza Recipe

Go to Recipe Pepperoni Pizza Muffins – Easy Pizza Recipe

Cheesy Pizza Loaf

Go to Recipe Cheesy Pizza Loaf

Deep-Dish Pan Calzone – Stuffed Pizza

Go to Recipe Deep-Dish Pan Calzone – Stuffed Pizza

22. Sausage & Pepperoni Pull-Apart Pizza Bread

An appetizer twist on classic pepperoni pizza, this pull-apart bread appetizer recipe is made with refrigerated biscuits, Italian sausage, pepperoni, mozzarella, and pizza sauce. Baked in a bundt pan, it comes out golden, cheesy, and perfect for sharing. Great for dipping in ranch or marinara sauce.

23. Pepperoni Pizza Muffins

Fluffy, cheesy, and portable, these pizza muffins are loaded with eggs, biscuit mix, and your favorite pizza toppings. Easy pizza muffin recipe is perfect as a snackable bite during kickoff or an easy grab-and-go lunch.

24. Cheesy Pizza Loaf

Packed with gooey cheese, savory toppings, and sauce all baked inside a loaf of bread, this recipe makes for an impressive (but simple) football party centerpiece. Slice and serve the cheesy pizza bread loaf for the ultimate cheesy pull.

25. Homemade Calzones

All the flavors of pizza wrapped in golden baked dough pockets—customizable with your favorite toppings and less messy to eat than a slice. These easy homemade calzones are game-day gold.

Whether you’re feeding a crowd of hungry football fans or just looking for the ultimate Sunday comfort food, these recipes bring big flavor to every game. From cheesy dips and pizza-inspired snacks to hearty sliders and smoked sandwiches, this roundup from Beyer Eats and Drinks has everything you need for a winning football spread. So gather your friends, fire up the slow cooker or smoker, and get ready to score major points with the best game-day food around.

The post 🏈 Football Sunday Recipes from Beyer Eats and Drinks appeared first on Beyer Eats and Drinks.

These Smoked Cowboy Beef Sandwiches start with a chuck roast rubbed in bold barbecue seasoning and smoked low and slow. Then the magic happens — the beef is braised in a rich mixture of Coca-Cola, beef broth, jalapeños, garlic, onions, and smoky bacon until it’s fall-apart tender. Pile it high on a bun with Colby Jack cheese, crispy bacon, fried onions, and pickles for a sandwich that’s smoky, cheesy, and downright irresistible.

We love smoked brisket, smoked beef roast, and also slow cooker Italian beef, and even the butter beef roast. So we decided to take all the flavors of so many of our favorites and bring them together for the spicy jalapeno and bacon beef chuck roast on the smoker.

Why You’ll Love This Recipe

• Cowboy-Style Flavor: A smoky chuck roast coated in barbecue seasoning gives these sandwiches bold, rustic flavor.
• Melt-In-Your-Mouth Tender: The long, slow cooking process makes the beef juicy and fork-tender, whether you use a smoker or a slow cooker.
• The Ultimate Sandwich: Layered with cheese, bacon, crispy onions, and pickles, this sandwich is hearty enough to satisfy any appetite.

Ingredients for Jalapeno Smoked Beef Roast Cowboy Sandwiches

• 2–3 pound chuck roast
• 2 tablespoons barbecue seasoning (for rubbing the roast)
• 2 cups barbecue sauce
• 1 package pre-cooked bacon
• 1 small onion, sliced
• 2 tablespoons Worcestershire sauce
• 1 cup beef broth
• 1 can Coca-Cola
• 4 cloves garlic, minced
• 1 (4-ounce) can diced jalapeños
• Sliced Colby Jack cheese
• 10 sandwich buns
• Crispy fried onions
• Pickles

Smoker Instructions for Smoked Beef Chuck Roast Cowboy Sandwiches

Step 1: Season & Smoke the Beef Roast

1. Preheat your smoker to 225°F.
2. Rub the chuck roast generously with 2 tablespoons of barbecue seasoning.
3. Smoke the roast for 2–3 hours, until a dark, smoky bark forms.

Step 2: Prepare the Braising Mixture

1. In a large Dutch oven or foil pan, combine barbecue sauce, beef broth, Coca-Cola, Worcestershire sauce, sliced onion, garlic, jalapeños, and bacon.
2. Place the smoked chuck roast into the mixture and cover tightly with foil.

Step 3: Cook Until Tender

1. Return the pan to the smoker (or a 300°F oven).
2. Braise for 3–4 hours, until the roast is fork-tender and easy to shred.

Step 4: Shred the Beef

1. Remove the beef and shred with two forks.
2. Return the shredded beef to the braising liquid, cover in barbecue sauce, and stir to coat.

Step 5: Build the Cowboy Sandwiches

1. Toast buns for extra flavor and structure.
2. Load shredded beef onto each bun.
3. Top with Colby Jack cheese, crispy bacon, fried onions, and pickles.
4. Serve hot with extra barbecue sauce on the side.

Crock Pot Instructions for Cowboy Sandwiches

If you don’t have a smoker or want a set-it-and-forget-it version, this recipe works beautifully in the slow cooker, too.

1. Rub the chuck roast with the barbecue seasoning.
2. Place the roast into a 6-quart crock pot.
3. Add the barbecue sauce, beef broth, Coca-Cola, Worcestershire sauce, garlic, jalapeños, and onion.
4. Cover and cook on low for 8–10 hours or high for 4–6 hours, until the roast is tender and shreds easily.
5. Shred the beef directly in the crock pot and mix with the sauce.
6. Assemble sandwiches with cheese, bacon, fried onions, and pickles.

👉 Tip: If you want a little smoky flavor without a smoker, use a smoked barbecue seasoning rub or add a teaspoon of liquid smoke to the crock pot mixture.

Tips & Variations

• Spicy kick: Swap Colby Jack for pepper jack cheese.
• Tex-Mex twist: Add roasted poblano peppers or avocado slices.
• Prep ahead: Make the beef the day before and reheat in its juices.

Storing & Reheating Leftovers

• Refrigerate: Store beef in its braising liquid for up to 4 days.
• Freeze: Shredded beef freezes well up to 3 months.
• Reheat: Warm on the stovetop or in a slow cooker with extra liquid to keep it juicy.

Serving Ideas

Pair these cowboy-sized sandwiches with:

Mushroom Risotto

Spinach Salad with Hot Bacon Dressing

Grilled Sweet Potatoes with Bacon and Onions

Abuelo’s Papas con Chile – Mexican Mashed Potatoes

One Pan Cheesy Broccoli, Rice, and Walnut Casserole

Strawberry Tapioca Salad (Pink Fluff) – Old Fashioned Pearl Tapioca Recipe

Smoked Beef Chuck Roast Cowboy Sandwiches

Smoked chuck roast (or slow-cooked in the crock pot), rubbed with barbecue seasoning, braised until tender, then piled on buns with Colby Jack cheese, bacon, fried onions, and pickles. Big, bold flavor in every bite of these Cowboy Sandwiches!

No ratings yet

Print Rate

Course: Entree

Cuisine: BBQ

Keyword: chuck roast recipes, Roast Beef Hawaiian Roll Sandwiches

Prep Time: 20 minutes minutes

Cook Time: 6 hours hours

Total Time: 6 hours hours 20 minutes minutes

Servings: 10 servings

Calories: 506kcal

Author: Leah @ Beyer Beware

Ingredients

• 3-5 pounds beef chuck roast
• 2 tablespoons barbecue rub
• 1 whole onion
• 4 cloves garlic minced
• 1 cup bacon crumbles
• 4 ounces jalapenos
• 1 can cola
• 1 tablespoons Better than Bouillon Beef Roast
• 1 cup water
• 2 tablespoons Worcestershire sauce
• 10 slices Collby Jack Cheese
• 2 cups fried onions
• 1 jar pickles

Get Recipe Ingredients

Instructions

• Preheat your smoker to 225°F. Rub the chuck roast generously with 2 tablespoons of barbecue seasoning. Smoke the roast for 2–3 hours, until a dark, smoky bark forms.
  
• In a large Dutch oven or foil pan, combine barbecue sauce, beef broth, Coca-Cola, Worcestershire sauce, garlic, jalapeños, bacon, and sliced onion. Place the smoked chuck roast into the mixture and cover tightly with foil..
  
• Return the pan to the smoker (or a 300°F oven). Braise for 3–4 hours, until the roast is fork-tender and easy to shred.
  
• Remove the beef and shred with two forks. Return the shredded beef to the braising liquid, add one cup of barbecue sauce, and stir to coat.
  
• Toast buns for extra flavor and structure. Load shredded beef onto each bun. Top with Colby Jack cheese, crispy bacon, fried onions, and pickles. Serve hot with extra barbecue sauce on the side.
  

Notes

Store in sealed container if you do not use it all at one time.

Nutrition

Calories: 506kcal | Carbohydrates: 12g | Protein: 37g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 1096mg | Potassium: 657mg | Fiber: 1g | Sugar: 5g | Vitamin A: 508IU | Vitamin C: 15mg | Calcium: 250mg | Iron: 4mg

The post Smoked Beef Chuck Roast Cowboy Sandwiches appeared first on Beyer Eats and Drinks.

If you’re anything like me, you love when dinner stretches into tomorrow. Some meals just magically transform overnight, becoming richer, creamier, and more flavorful by the time you reheat them. These dishes aren’t just great the night you make them—they’re practically begging to be leftovers. Perfect for meal prep, busy weeknights, or when you want lunch that tastes like comfort food in a Tupperware container, these 20+ recipes taste better the next day.

Here are my favorite recipes that taste even better the next day:

Soups that are Even Better as Leftovers

Lasagna Soup

Lasagna is famous for being better on day two, but this Lasagna Soup takes it to another level. The noodles soak up the meaty tomato broth overnight, giving you a rich, stick-to-your-ribs bowl the next day. Pair it with garlic bread and you’ll forget you’re eating leftovers.

Lasagna Soup

Lasagna soup with ricotta cheese is a hearty soup perfect for a weeknight meal with lots of ground sausage, pasta, and cheese with a ton of flavor from the fire-roasted tomatoes and seasonings.

Check out this recipe

Reese’s Peanut Butter Chili

Yes, you read that right. This Reese’s Peanut Butter Cup Chili is packed with beef, beans, tomatoes, and the surprise star—Reese’s Peanut Butter Cups. The peanut butter deepens the flavor, and by day two, the spices have mellowed into a bold, slightly sweet, savory bowl of goodness. It’s a chili you’ll crave more the second time around.

Reese’s Peanut Butter Cup Chili

Reese’s Peanut Butter Cup Chili combines bacon and ground beef and pork with smoked chili seasonings, beans, and the secret Reese’s Peanut Butter Cup. 

Check out this recipe

Crock Pot Sausage Tortellini Soup

Creamy, cheesy tortellini soups always win on day two. The flavors meld, the sausage seasons the broth, and the tortellini plumps up even more for a cozy, filling bowl. Make a big batch of crock pot sausage tortellini soup—this one disappears fast, especially after the first round of leftovers.

Crock Pot Sausage Tortellini Soup

This creamy, cheesy, spicy crock pot sausage tortellini soup is perfect for a weeknight when you need filling meal waiting for you when you get home.

Check out this recipe

Texas Chili (No-Bean Chili)

This bold Texas Chili—heavy on beef, peppers, and spices—tastes even richer the next day. The heat mellows and the flavors fuse together beautifully, making leftover chili something you might actually look forward to.

Texas Chili

Texas chili is loaded with beef, peppers, and heat while it doesn't have beans or pasta in the chili.

Check out this recipe

Crock Pot Smoked Pork Chile Verde

Bright, tangy, smoky—this Crock Pot Smoked Pork Chile Verde only gets better with time. Let it chill overnight, and the pork soaks up that vibrant salsa verde even deeper. Reheated the next day, it’s like the flavors had a fiesta while you slept.

Crock Pot Smoked Pork Chile Verde

Slow cooked pork shoulder turns into the most amazing chile verde with roasted poblanos, Anaheim peppers, and jalapenos with a little help from your favorite salsa verde.

Check out this recipe

Stovetop Recipes Perfect for the Next Day’s Lunch

Speedy Skillet Lasagna

This one-pan Speedy Skillet Lasagna is quick for busy nights, but leftovers? Even better. All the flavors sink into the mini noodles, so when you reheat it tomorrow, it’s like the sauce and cheesy cream have had their own lazy Sunday afternoon to get cozier.

Speedy Skillet Lasagna

Speedy Skillet lasagna is a quick lasagna recipe with all the traditional flavors but will be on the table in less than 30 minutes to fill up your hungry family.

Check out this recipe

Arroz con Carne Molida (Mexican Rice with Ground Beef Skillet)

This one-pan wonder—Arroz con Carne Molida—brings ground beef, cheesy Mexican rice, corn, and melty queso together for a hearty skillet meal that even picky eaters love. It’s quick to make and even quicker to disappear—trust me, the leftovers are so beloved, the kids may just fight over them!

Arroz Con Carne Molida – Mexican Cheesy Rice and Ground Beef Skillet

If you are looking for a quick and easy ground beef recipe, this arroz con carne molida is the perfect Mexican cheesy rice and ground beef skillet.

Check out this recipe

20-Minute Skillet Pizza Casserole

Craving pizza without the drive-thru? This 20‑Minute Skillet Pizza Casserole has everything you love—pepperoni, veggies, gooey mozzarella, and pasta—all cooked in one savory pan. It’s a go-to for busy nights, and those cheesy, veggie-packed leftovers taste just as good (if not better!) when reheated.

20-Minute Skillet Pizza Casserole

Quick weeknight meals can be flavorful and nutrient rich. This 20-minute skillet pizza casserole is full of flavor, packed with veggies and will be a hit with your family.

Check out this recipe

One-Pan Taco Mac & Cheese

Looking for a weeknight dinner that delivers big flavor with minimal fuss? This One‑Pan Taco Mac & Cheese simmers Mexican‑seasoned ground beef, pasta, corn, and melted cheese all in one skillet—so cleanup’s a breeze and the taco vibe is stronger the next day. The cheesy goodness deepens with time, making those leftovers even more irresistible.

One-Pan Taco Mac and Cheese

The Mexican flavors in this one pan taco mac and cheese will make your family love this recipe’s twist on hamburger helper.

Check out this recipe

Baked Dinners that are Better the Next Day

3-Cheese Baked Spaghetti

This 3-Cheese Baked Spaghetti is creamy, carb-loaded bliss—and the flavor just layers on the next day. The cheeses soak into the noodles overnight, and reheated slices feel just as indulgent as the first go. Slice it into squares like lasagna, and it reheats perfectly without drying out.

3 Cheese Baked Spaghetti

This baked spaghetti recipe is full of three cheeses and your favorite spaghetti sauce and then topped off with more mozzarella cheese.

Check out this recipe

Creamy Hamburger Spaghetti

This creamy hamburger spaghetti casserole is the epitome of next-day comfort food. The spaghetti, groundd beef, creamy sauce, peppers, onions, and cheese meld beautifully once they’ve had a night in the fridge. Family-friendly, freezer-friendly, and leftover-friendly.

Creamy Hamburger Spaghetti Casserole

Cheesy and comforting, this Creamy Hamburger Spaghetti Casserole is the perfect weeknight dinner. Made with ground beef, spaghetti, cream cheese, and Colby-Jack cheese, it's easy and delicious!

Check out this recipe

Ravioli Lasagna

With just five ingredients, this Ravioli Lasagna is weeknight magic. Letting it sit overnight melds the sauce and cheese into the ravioli, giving it a melt-in-your-mouth, casserole-like texture that tastes even better as a reheat.

Ravioli Lasagna

Ravioli Lasagna is a 5-ingredient recipe that combines cheese ravioli, ground beef, cheese and spaghetti sauce for an easy weeknight dinner.

Check out this recipe

Crock Pot Recipes That Taste Even Better the Next Day

Crock Pot Chicken Philly Sandwiches

Juicy, cheesy, and all tucked into rolls—these Crock Pot Chicken Philly Sandwiches hold up beautifully as leftovers. Letting them sit gives the flavors time to meld into chickeny-perfection, and reheated, they’re just as satisfying as the original.

Crock Pot Chicken Philly Sandwiches

Crock pot chicken philly sandwiches are an easy pulled chicken sandwiches made with onion, peppers, chicken, steak seasoning, and butter.

Check out this recipe

Slow Cooker Root Beer Beef BBQ

Sweet, tangy, and fun—all rolled into this Slow Cooker Root Beer Beef BBQ. The root beer-infused sauce deepens overnight, and when you reheat it the next day, it’s thick, saucy, and finger-licking good.

Slow Cooker Root Beer Beef BBQ

This slow cooker root beer beef bbq recipe is the perfect combination of sweet and heat with a hint of smoke to leave your summer BBQ cravings satisfied. 

Check out this recipe

All-In-The-Crock-Pot Sloppy Joes

This dump-and-go Crock Pot Sloppy Joes recipe is perfect for busy seasons. Letting it rest overnight gives the sauce time to thicken and the flavors to marry—the reheated sandwiches tomorrow are saucier, sweeter, and utterly irresistible.

All In the Crock Pot Sloppy Joes Recipe

All-in-the-crock-pot sloppy joes are so easy to make requiring no precooking of the ground beef or veggies, just combine all the ingredients in the crock pot and let it cook all day.

Check out this recipe

Crock Pot Beef Roast with Red Wine & Mushrooms

Slow-cooked beef is already fork-tender the first night, but the magic really happens after it sits. The Crock Pot Beef Roast, served with red wine and mushroom gravy, intensifies into a decadent sauce that’s begging to be spooned over mashed potatoes or noodles the next day. This one’s a keeper for Sunday dinner and Monday leftovers.

Crock Pot Beef Roast with Mushrooms and Onions

This red wine crock pot beef roast with mushrooms and onions recipe combines great flavors of red wine, and onions for a super tender and juicy beef roast when you get home at the end of the day.

Check out this recipe

Crock Pot Lasagna

This no-fuss Crock Pot Lasagna is perfect for layering ahead of time—letting it sit overnight just deepens the saucy, cheesy goodness. By the next day everything melds into one dreamy, sliceable casserole, making it a breeze to reheat and serve.

Crock Pot Lasagna

This is a traditional lasagna transformed to be made in the crock pot lasagna is a great way to have lasagna waiting for you when you get home at night.

Check out this recipe

Crock Pot Salisbury Steak

This creamy, mushroom-gravy-smothered Crock Pot Salisbury Steak is comfort in a slow cooker. The gravy thickens and flavors deepen as it cools—reheat it tomorrow and it’s like the steaks spent the night soaking in cozy, savory goodness.

Crock Pot Salisbury Steak Recipe

This very easy crockpot salisbury steaks recipe is made with frozen hamburger patties, a can of French onion soup, can of cream mushroom soup, and mushrooms.

Check out this recipe

Crock Pot Korean Beef Short Ribs

These tender, saucy Crock Pot Korean Beef Short Ribs only deepen in flavor after a night’s rest. Reheated the next day, the meat is even more succulent, and the marinade is richer—a next-level leftover experience.

Crock Pot Korean Short Ribs

Enjoy this easy Crock Pot Korean Short Ribs recipe with tender beef, savory and spicy flavors, and a delicious sauce. Perfect for a busy weeknight dinner! Includes tips, variations, and gluten-free substitutions.

Check out this recipe

Crock Pot Hash Brown Casserole

This creamy, cheesy Crock Pot Hash Brown Casserole is a breakfast winner that only improves overnight. Leftovers are extra creamy, even more cheesy, and perfect as a warm side or reheated brunch dish the next morning.

Crock Pot Hash Brown Casserole

Discover the easiest Crock Pot Hash Brown Casserole recipe! Cheesy, creamy, and a perfect side dish for breakfast, dinner, or holidays.

Check out this recipe

Why You’ll Love These Leftovers

Not all leftovers are created equal—but these meals are the kind that make you excited to open the fridge. From cheesy casseroles to bold chilis, slow-cooked roasts, and fusion-style ribs, these dinners deepen in flavor, comfort, and downright deliciousness by day two. Whether you’re prepping lunch, feeding a family, or just craving that warm homemade feeling, these dishes deliver every time.

Pin this list for your next meal prep weekend, and never settle for boring leftovers again.

More Dinner Recipe Ideas

🦃 The Ultimate Thanksgiving Side Dishes Roundup

🏈 Football Sunday Recipes from Beyer Eats and Drinks

Recipes That Taste Better the Next Day

🍝 20+ Delicious Pasta Dinners – Easy Pasta Recipes

☀️ Easy Summertime Dinner Recipes for Busy Nights

Our Best Burgers and Burger-Themed Recipes

The post Recipes That Taste Better the Next Day appeared first on Beyer Eats and Drinks.

Looking for a hearty, no-fuss dinner that’s perfect for busy weeknights or Sunday suppers? These Crock Pot Beef Tips with Mushrooms are tender, juicy bites of beef slow-cooked in a rich, savory mushroom gravy. Made with simple pantry ingredients, this comforting meal is a family favorite that pairs beautifully with mashed potatoes, rice, or egg noodles. If you love slow cooker beef recipes like beef stew or pot roast, this one is sure to become part of your regular rotation.

If you love this Crock Pot Beef Tips with Mushrooms, you’re in for a treat—here are a few more recipes from BeyerBeware.net that tap into the same slow-cooker, beefy goodness:

Try the Red Wine Crock Pot Beef Roast with Mushrooms and Onions for an elevated version that adds red wine and caramelized onions to that beloved mushroom gravy. Or, for a noodle-forward spin, dig into the Crock Pot Beef and Noodles—a creamy, cozy dish made with beef roast, cream of mushroom soup, and egg noodles (or mashed potatoes!). Feeling nostalgic? The Crock Pot Beef Cubed Steaks with French Onion Soup includes mushrooms, French onion soup, and savory seasoning for a hearty, budget-friendly twist.

❤️ Why You’ll Love This Recipe

There are so many reasons this Crock Pot Beef Tips with Mushrooms recipe will win you over:

• Great for leftovers – The flavors deepen overnight, making this just as delicious reheated the next day.
• Set it and forget it – The slow cooker does all the heavy lifting, making dinner prep stress-free.
• Incredibly tender beef – Hours of low-and-slow cooking turn simple beef tips into melt-in-your-mouth bites.
• Rich mushroom gravy – Creamy, savory, and full of earthy mushroom flavor, the gravy is irresistible over potatoes, rice, or noodles.
• Family-approved – This recipe hits that perfect balance of hearty, home-cooked comfort food that both kids and adults love.
• Versatile meal – Dress it up with mashed potatoes for Sunday dinner or keep it simple with rice on a weeknight.

🥘 Ingredients for Slow Cooker Beef Tips

• 2 pounds beef sirloin tips, stew meat, or chuck roast cut into cubes
• 1 packet onion soup mix (or 2 tablespoons homemade onion soup mix)
• 1 can (10.5 oz) cream of mushroom soup
• 1 can (10.5 oz) beef consommé, beef broth, or French onion soup
• 1 medium onion, diced
• 2 cloves garlic, minced
• 8 ounces fresh mushrooms, sliced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon black pepper
• 1 teaspoon salt (adjust to taste)
• 1 tablespoon cornstarch + 2 tablespoons cold water (optional, for thickening)

👩‍🍳 Instructions for How to Make Crock Pot Beef Tips

1. Prepare the slow cooker – Spray your crock pot with non-stick spray or use a liner.

2. Add ingredients – Place beef tips in the crock pot. Top with onion, garlic, sliced mushrooms.

3. To make gravy – Mix together onion soup mix, cream of mushroom soup, beef consommé, Worcestershire sauce, salt, and pepper. Pour over the beef stew meat and mushrooms.

4. Slow cook – Cover and cook on low for 6–8 hours or high for 4–5 hours, until beef is tender and mushrooms are cooked down into the gravy.

5. Thicken gravy (optional) – 30 minutes before serving, mix cornstarch with cold water and stir into the crock pot. Cook uncovered until the sauce thickens.

6. Serve – Spoon beef tips and mushroom gravy over mashed potatoes, rice, or buttered egg noodles.

If you’re craving a meal that’s hearty, cozy, and totally foolproof, this Crock Pot Beef Tips with Mushrooms recipe is the answer. With just a handful of ingredients and your slow cooker, you’ll have a flavorful dinner the whole family will ask for again and again. Whether you serve it over fluffy mashed potatoes, buttered noodles, or simple white rice, or even mushroom risotto, the rich mushroom gravy ties everything together into a comforting, satisfying dish.

This is one of those recipes you’ll come back to all fall and winter long—it’s easy, filling, and always a hit at the dinner table.

🍽️ What to Serve with Crock Pot Beef Tips

• Mashed Potatoes – Classic pairing that soaks up the mushroom gravy.
• Rice or Egg Noodles – Quick and easy starch options.
• Roasted Vegetables – Carrots, green beans, or broccoli balance the richness.
• Buttered Dinner Rolls – Perfect for sopping up extra gravy.

🔄 Variations

• Red Wine Gravy: Replace half the broth with red wine for a bold, rich sauce.
• Low-Carb Option: Serve over cauliflower mash or zucchini noodles.
• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce.

🥡 Storage & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze cooked beef tips and gravy for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm gently on the stovetop or in the microwave until heated through.

FAQs

Crock Pot Recipes

Crock Pot Salisbury Steak

Crock Pot Garlic Honey Mustard Ham

Crock Pot Korean Beef Short Ribs Recipe

Crock Pot Italian Chicken

Crock Pot Sausage Queso Dip – Cheesy Sausage Rotel Dip

Best Leftover Ham Recipes

Crock Pot Beef Tips

Slow cook your way to comfort with these Crock Pot Beef Tips with Mushrooms! Tender beef tips simmered in a savory mushroom gravy—perfect over mashed potatoes, rice, or egg noodles.

No ratings yet

Print Rate

Course: Entree, Soup

Cuisine: American

Keyword: canned french onion soup recipe, slow cooker

Prep Time: 25 minutes minutes

Cook Time: 8 hours hours

Total Time: 8 hours hours 25 minutes minutes

Servings: 8 servings

Calories: 179kcal

Author: Leah @ Beyer Beware

Equipment

• Crock Pot

Ingredients

• 2 pounds stew meat
• 1 tablespoon steak seasoning
• 1 can French Onion Soup beef consommé or beef broth
• 1 onion diced
• 2 cloves garlic minced
• 8 ounces mushrooms button or baby bellas, sliced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Salt and Pepper
• 1 tablespoon cornstarch optional for thickening
• 2 tablespoons water for cornstarch

Get Recipe Ingredients

Instructions

• Place beef tips or stew meat in the crock pot.
  
• Top with onion, garlic, and sliced mushrooms.
  
• To make gravy – Mix together onion soup mix, cream of mushroom soup, beef consommé, Worcestershire sauce, salt, and pepper. Pour over the beef stew meat and mushrooms.
  
• Cover and cook on low for 6–8 hours or high for 4–5 hours, until beef is tender and mushrooms are cooked down into the gravy.
  
• 30 minutes before serving, mix cornstarch with cold water and stir into the crock pot. Cook uncovered until the sauce thickens.
  
• Spoon beef tips and mushroom gravy over mashed potatoes, rice, or buttered egg noodles.
  

Nutrition

Calories: 179kcal | Carbohydrates: 4g | Protein: 26g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 70mg | Sodium: 385mg | Potassium: 521mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 3mg

The post Crock Pot Beef Tips with Mushrooms appeared first on Beyer Eats and Drinks.