Easy Meal for Busy Weeknights

I love that this easy meal solves the weeknight dilemma of needing something quick but still homemade. There’s no long list of sauces or fancy add-ins here, just rice, eggs, onion, and soy sauce working together. The rice gets lightly crisp, the eggs coat every grain, and the flavor is as comforting as it is simple.

I found this easy fried rice recipe tucked inside my grandma’s recipe box. She kept it for a reason. Just a few ingredients, a warm pan, and a few minutes later, dinner is ready. Using day-old rice gives it that perfect texture that’s fluffy, not sticky. The soy sauce adds just enough depth. I sometimes make a batch of instant pot rice ahead of time so it’s ready to go when I need a quick meal. Much like my chicken and rice casserole, it’s simple, reliable, and always welcome.

How to Make Fried Rice with Egg

Preparation

Set out all ingredients before you begin. Dice the onion and beat the eggs in a small bowl. Have the cooked rice ready. Cold, day-old rice works best for a fluffy, non-sticky texture.

Step 1 – Sauté the Onion

Heat the olive oil in a 12-inch pan over medium heat. Add the diced onion and cook for about 3 minutes, stirring occasionally, until soft and fragrant. The onion should turn slightly translucent but not brown.

Step 2 – Add the Rice and Soy Sauce

Reduce the heat to low. Stir in the cooked rice and soy sauce, mixing well to coat the rice evenly. Cook for 5–7 minutes, stirring frequently, until the rice is heated through and lightly golden.

Step 3 – Add the Eggs

Slowly pour the beaten eggs over the rice while stirring continuously. Keep stirring for about 5 minutes, allowing the eggs to cook and coat the rice evenly. Continue until the eggs are fully set and no longer runny.

Step 4 – Serve Warm

Remove the pan from heat and give the rice a final stir. Serve immediately while warm for the best flavor and texture. Enjoy as a quick meal or a simple side dish.

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Fried Rice with Egg

I make this fried rice with egg whenever I have leftover rice in the fridge. It’s fast, flavorful, and uses simple ingredients I always have on hand. There’s something so satisfying about turning simple staples into a quick weeknight fried rice.

Course Dinner

Cuisine American

Keyword fried rice with egg

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 4 servings

Calories 228kcal

Author Lynette Rice

Equipment

• 12 inch saute pan

Ingredients

• 2 Tablespoons olive oil
• 1/4 Cup onion diced
• 2 Cups cooked rice
• 2 Tablespoons soy sauce
• 3 large eggs beaten

Instructions

• Sauté Onion: Heat olive oil in a 12-inch pan over medium heat. Add diced onion and cook for about 3 minutes, until soft and fragrant.
• Add Rice Mixture: Reduce heat to low. Stir in the cooked rice and soy sauce, mixing well to evenly coat the rice. Cook for 5–7 minutes, stirring frequently, until the rice is heated through and slightly golden.
• Add Eggs Slowly: Pour in the beaten eggs and stir continuously, allowing them to cook and coat the rice evenly. Continue stirring for about 5 minutes, until the eggs are fully cooked and no longer runny.
• Serve Immediately: Remove from heat and serve warm for the best flavor and texture.

Notes

Make Ahead: Cook the rice up to two days in advance and store it in an airtight container in the refrigerator. You can also dice the onion ahead of time and refrigerate it until you’re ready to cook.

Storing: Keep any leftover fried rice in an airtight container in the refrigerator for up to three days. Let it cool slightly before sealing to prevent excess moisture.

Variations

• Add Mixed Vegetables: Stir in a handful of frozen peas, diced carrots, or corn when you add the rice. It adds color, flavor, and a little extra nutrition.
• Use Different Oils: Try sesame oil for a deeper, nutty flavor or butter for a richer taste. Each gives the fried rice a slightly different finish.
• Add Protein: Mix in cooked chicken, shrimp, or diced ham to make it a heartier meal. Just warm the protein before adding it to the rice.

Nutrition

Serving: 1serving | Calories: 228kcal | Carbohydrates: 24g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 140mg | Sodium: 557mg | Potassium: 113mg | Fiber: 1g | Sugar: 1g | Vitamin A: 203IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg

The post Fried Rice with Egg appeared first on Cleverly Simple.

Fresh Strawberry Cake and Frosting

I like that this cake starts with a boxed cake mix but ends up tasting completely homemade. The strawberry puree gives it a real fruit flavor and keeps the cake soft and moist.

I found this strawberry cake recipe when I was looking for something my husband would enjoy. He’s always been a fan of strawberry desserts, so when I came across this recipe I had to give it a try. This vintage recipe had such delicious fresh strawberry flavor, but was super easy to make!

This cake reminds me of the desserts you’d find at family gatherings – simple, sweet, and made to share. It has that same comforting feel as my strawberry shortcake and strawberry angel food cake, they’re always welcome at the table.

How to Make Strawberry Cake

Preparation

Preheat the oven to 350°F and lightly grease a 9×13-inch baking pan. Measure out all ingredients before starting so everything is ready to go. If using frozen strawberries, thaw them in the refrigerator and blend into a smooth puree.

Step 1 – Combine the Cake Ingredients

In a large mixing bowl, add the white cake mix, strawberry gelatin, strawberry puree, vegetable oil, and eggs. Mix on low speed until the ingredients are just moistened. This helps everything blend evenly without overmixing.

Step 2 – Beat the Batter Smooth

Increase the mixer speed to medium and beat for about 3 minutes, or until the batter is smooth and creamy. Scrape down the sides of the bowl once or twice to make sure everything is well combined. The batter should be thick and evenly pink.

Step 3 – Bake the Cake

Pour the batter into the prepared baking pan and spread it evenly with a spatula. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. The top should look set and spring back lightly when touched.

Step 4 – Cool the Cake Completely

Remove the cake from the oven and place the pan on a wire rack. Let the cake cool completely before adding the frosting so it spreads smoothly and doesn’t melt.

Step 5 – Cream the Butter for Frosting

In a clean mixing bowl, beat the softened butter on medium speed until smooth and creamy. This step helps create a light, fluffy base for the frosting.

Step 6 – Add Sugar and Berries

Alternate adding the powdered sugar and strawberry puree to the butter, mixing well after each addition. Continue beating until the frosting is smooth and fluffy, about 2–3 minutes.

Step 7 – Mix in Vanilla

Add the vanilla extract and beat again until fully combined. The frosting should be creamy and spreadable with a soft pink color.

Step 8 – Frost the Cake

Spread the strawberry frosting evenly over the cooled cake using an offset spatula or the back of a spoon. Smooth the top and edges, then slice and serve. Store any leftovers covered in the refrigerator.

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Strawberry Cake

I make this moist homemade strawberry cake whenever I want something sweet but not complicated. It gets an easy cake mix upgrade with a real strawberry flavor that's absolutely delicious. It’s simple, pretty, and always a crowd favorite.

Course Dessert

Cuisine American

Keyword strawberry cake

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 4 hours hours 40 minutes minutes

Servings 16 slices

Calories 275kcal

Author Lynette Rice

Equipment

• 9×13 Baking Pan
• hand or stand mixer

Ingredients

Cake

• 1 package white cake mix
• 3 oz strawberry jello
• 3/4 Cup strawberry puree
• 1/2 Cup vegetable oil
• 4 large eggs

Frosting

• 1/2 Cup butter softened
• 4 Cups powdered sugar
• 3/4 Cup strawberry puree
• 1/2 teaspoon vanilla

Instructions

Cake Instructions:

• Preheat and Prepare Pan: Preheat oven to 350°F and grease a 9×13 baking pan.
• Combine Cake Ingredients: In a large bowl, mix the cake mix, strawberry gelatin, strawberry puree, vegetable oil, and eggs.
• Mix Batter Smooth: Beat on low speed until moistened, then beat on medium speed for 3 minutes until smooth and creamy. Spread the batter evenly into the prepared baking pan.
• Bake the Cake: Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool fully before adding frosting.

Strawberry Frosting Instructions:

• Cream Butter Smooth: In a mixing bowl, beat the softened butter until smooth.
• Add Sugar and Berries: Alternate adding powdered sugar and strawberry puree, beating until smooth and fluffy. Add the vanilla and mix until fully combined.
• Spread Frosting Evenly: Spread the strawberry frosting over the cooled cake before serving.

Notes

Tip: Purchase a 10-ounce bag of frozen strawberries, let them thaw in the refrigerator, then blend them into a smooth puree. Frozen strawberries are often sweeter and more consistent than fresh ones which makes them perfect for both the cake batter and the frosting.

Make Ahead: The cake can be baked one day in advance. Once cooled completely, cover it tightly and store at room temperature or in the refrigerator. Frost just before serving for the best flavor and texture. The frosting can also be made up to two days ahead and stored in the refrigerator; let it soften and beat again before spreading.

Storing: Keep leftover cake covered in the refrigerator for up to three days. For the best texture, let slices sit at room temperature for about 15 minutes before serving.

Freezing: Wrap unfrosted cake tightly in plastic wrap and then in foil before freezing for up to two months. Thaw overnight in the refrigerator, then frost once fully thawed.

Variations

• Add Fresh Strawberries: Fold in finely chopped fresh strawberries to the batter before baking for extra texture and real fruit flavor. It adds a nice contrast to the smooth puree.
• Use a Different Pan: Bake the batter in two round cake pans for a layered version. Spread frosting between the layers and on top for a classic celebration cake.
• Try Cream Cheese Frosting: Swap the butter frosting for a cream cheese version if you like a tangier flavor. It pairs beautifully with the sweet strawberry cake.

Nutrition

Serving: 1slice | Calories: 275kcal | Carbohydrates: 64g | Protein: 3g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 56mg | Sodium: 310mg | Potassium: 71mg | Fiber: 1g | Sugar: 19g | Vitamin A: 239IU | Vitamin C: 13mg | Calcium: 82mg | Iron: 1mg

The post Strawberry Cake appeared first on Cleverly Simple.

A Taste of Real Strawberries

So many frostings lean on extracts or jams, but this one keeps things simple and real. The pureed strawberries give it a gentle sweetness and a light texture that spreads beautifully. It’s the kind of recipe that feels homemade in the best way – easy to make, but full of flavor that stands out.

I found this strawberry frosting in a 1977 church cookbook, tucked between pages of handwritten notes and well-loved recipes. The first time I made it, I was surprised by how fresh it tasted. The color was soft and natural, and the flavor reminded me of picking strawberries in the garden on warm summer days.

This frosting pairs perfectly with almost anything – vanilla cake, chocolate cupcakes, or even sugar cookies. It reminds me a bit of my orange frosting in how it balances sweetness with a touch of fruit. And if you love a classic, it’s just as lovely next to a rich chocolate frosting.

How to Make Strawberry Frosting

Preparation

Set out the butter to soften at room temperature before starting. Measure the powdered sugar and puree the strawberries until smooth. Have your mixer and a large mixing bowl ready for easy blending.

Step 1 – Cream the Butter

In a large mixing bowl, beat the softened butter on medium speed until it’s smooth, creamy, and free of lumps. This should take about 2 minutes. The butter should look pale and fluffy when ready.

Step 2 – Add Sugar Gradually

Add the powdered sugar a little at a time, alternating with small amounts of the pureed strawberries. Beat on medium speed after each addition until the mixture starts to come together. Continue alternating until all the sugar and most of the puree are added.

Step 3 – Blend Until Smooth

Once everything is combined, mix for another 1–2 minutes until the frosting looks smooth and even in color. If it seems too thick, add a small spoonful of the remaining strawberry puree. Stop adding puree once the frosting reaches your desired consistency.

Step 4 – Whip for Texture

Increase the mixer speed to high and beat for about 2 minutes. The frosting should become light, fluffy, and easy to spread. Scrape down the sides of the bowl as needed to make sure everything is evenly mixed.

Step 5 – Stir in Vanilla

Add the vanilla extract and mix just until fully combined. The frosting should be smooth and creamy with a soft pink color.

Step 6 – Frost and Serve

Spread the strawberry frosting over cooled cakes, cupcakes, or cookies. Use immediately for the best texture, or refrigerate and re-whip before serving if made ahead.

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Strawberry Frosting

I make this strawberry frosting whenever I want something simple and homemade. The real strawberries give it that fresh flavor you won't find in the store. It’s deliciously fruity and creamy, which makes it the perfect easy homemade cake topping.

Course Dessert

Cuisine American

Keyword strawberry frosting

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Servings 80 Tablespoons

Calories 11kcal

Author Lynette Rice

Equipment

• hand mixer or stand mixer

Ingredients

• ½ Cup butter softened
• 4 Cups powdered sugar
• ¾ Cup pureed strawberries
• ½ teaspoon vanilla extract

Instructions

• Cream the Butter: In a large mixing bowl, beat the softened butter until smooth, creamy, and free of lumps.
• Add Sugar Gradually: Add the powdered sugar a little at a time, alternating with small amounts of the pureed strawberries, while beating on medium speed.
• Blend Until Smooth: Continue mixing until all the powdered sugar and strawberry puree are fully added and the frosting starts to come together.
• Whip for Texture: Increase the mixer speed to high and beat until the frosting is light, fluffy, and smooth. Add more powdered sugar if you need it to be more thick.
• Stir in Vanilla: Add the vanilla and mix just until fully combined.
• Frost and Serve: Spread the strawberry frosting over your favorite cake, cupcakes, or cookies.

Notes

Tip: If you want and need a thicker frosting, reduce the amount of puree and add more powdered sugar.

Make Ahead: This strawberry frosting can be made up to 2 days in advance. Store it covered in the refrigerator, then let it sit at room temperature until softened and beat again before using to restore its fluffy texture.

Freezing: Freeze the frosting in a sealed, freezer-safe container for up to 2 months. Thaw it in the refrigerator overnight, then beat again before spreading.

Variations

• Add Cream Cheese: Mix in a few ounces of softened cream cheese with the butter for a tangier, richer frosting that pairs perfectly with chocolate or red velvet cake.
• Use Different Berries: Swap the strawberries for raspberries or blackberries for a deeper berry flavor and a slightly darker color.
• Make It Thicker: For a sturdier frosting that holds up well on layered cakes, reduce the amount of strawberry puree slightly or add a bit more powdered sugar.

Nutrition

Serving: 1Tablespoon | Calories: 11kcal | Carbohydrates: 6g | Protein: 0.02g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.3g | Trans Fat: 0.05g | Cholesterol: 3mg | Sodium: 9mg | Potassium: 2mg | Fiber: 0.03g | Sugar: 0.1g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 0.01mg

The post Strawberry Frosting appeared first on Cleverly Simple.

A Tried-and-True Family Favorite

Homemade meatballs can be tricky when the mixture feels too soft or falls apart before cooking. Freezing them first solves that problem completely. It keeps their shape, makes them easy to handle, and lets you bake them straight from the freezer without any extra fuss.

I found this BBQ meatballs recipe in an old magazine clipping my grandma saved, tucked inside one of her cookbooks. She had a way of keeping recipes that were both practical and delicious, and this one fits that perfectly. The first time I made it, I could see why she held onto it—it’s simple, hearty, and always turns out just right.

The sauce couldn’t be easier – just ketchup, brown sugar, onion, and a touch of garlic powder – but it bakes into a glossy, sweet, and tangy coating that clings to every bite. It reminds me of my sweet BBQ sauce recipe, simple ingredients that come together to taste like something special.

I like to serve these meatballs with mashed potatoes or over rice, but they’re just as good on their own for a party appetizer. The leftovers reheat beautifully, and if you’re anything like me, you’ll be glad you made extra. They have that same comforting, homemade feel as my easy meatball recipe, the kind that makes everyone ask for seconds.

How to Make BBQ Meatballs

Preparation

Line two cookie sheets with wax paper and set aside. Measure out all ingredients before starting so everything is ready to go. Finely chop the onion for both the meatballs and the sauce. If you plan to bake the meatballs right away, preheat the oven to 350°F.

Step 1 – Mix the Meatball Base

In a large mixing bowl, combine the ground beef, evaporated milk, oats, breadcrumbs or panko, eggs, chopped onion, garlic powder, salt, pepper, and chili powder. Use your hands or a sturdy spoon to mix until everything is evenly combined. Avoid overmixing so the meatballs stay tender.

Step 2 – Shape the Meatballs

Use a cookie scoop or measuring cup to portion the mixture evenly. Roll each portion into a smooth 2-inch ball with lightly damp hands to prevent sticking. Place the meatballs on the prepared cookie sheets in a single layer.

Step 3 – Freeze Until Firm

Transfer the cookie sheets to the freezer and let the meatballs freeze until solid, at least 4 hours. Once frozen, you can bake them right away or transfer them to freezer bags for later use.

Step 4 – Mix the Sauce

In a medium bowl, stir together the ketchup, brown sugar, garlic powder, and chopped onion until smooth and well combined. The sauce should be thick and glossy. Set aside while preparing the baking dish.

Step 5 – Assemble the Baking Dish

When ready to bake, preheat the oven to 350°F. Arrange the frozen meatballs in a 13×9-inch baking dish in a single layer. Pour the sauce evenly over the top, making sure each meatball is coated.

Step 6 – Bake Until Cooked

Bake uncovered for 45 to 60 minutes, until the sauce is bubbly and the meatballs reach an internal temperature of 165°F. The sauce will thicken slightly as it bakes and cling to the meatballs. Let them rest for a few minutes before serving.

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BBQ Meatballs

I love how practical these bbq meatballs are to make. You can prep them ahead, freeze them, and bake them straight from frozen when you need them for parties, potlucks or busy weeknights. The result is juicy meatballs covered in a rich, sweet and tangy sauce.

Course Dinner

Cuisine American

Keyword bbq meatballs

Prep Time 4 hours hours 15 minutes minutes

Cook Time 1 hour hour

Servings 42 meatballs

Calories 91kcal

Author Lynette Rice

Equipment

• rectangular baking dish

Ingredients

Meatballs:

• 2 lbs ground beef 90/10 lean to fat ratio
• 1 Cup evaporated milk
• 2/3 Cup old fashioned oats
• 2/3 Cup bread crumbs or panko
• 2 eggs large
• 1/3 Cup onion chopped
• ½ teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 teaspoon chili powder

Sauce:

• 2 Cups ketchup
• 1 Cup brown sugar
• 1/2 teaspoon garlic powder
• 1/4 Cup onion chopped

Instructions

Make Meatballs

• Mix Meatball Base: In a large bowl, combine ground beef, evaporated milk, oats, breadcrumbs (or panko), eggs, chopped onion, salt, pepper, and chili powder until just mixed (don’t overwork).
• Shape Into Balls: Scoop and roll mixture into 2-inch meatballs; the mixture will be soft.
• Freeze Until Firm: Place meatballs in a single layer on wax paper–lined cookie sheets and freeze until solid, at least 4 hours. (If baking the next day or in the future, transfer frozen meatballs to freezer bags and freeze until ready to cook.)

When Ready to Bake

• Mix Simple Sauce: In a bowl, stir together ketchup, garlic powder, and chopped onion until well combined.
• Assemble Baking Dish: Heat oven to 350°F. Place frozen meatballs in a 13×9 baking dish and pour sauce evenly over the top.
• Bake Until Cooked: Bake 45–60 minutes, until bubbly and meatballs reach an internal temperature of 165°F.

Notes

Tip: Use a cookie scoop or measuring cup to portion the meat evenly, then lightly wet your hands before rolling. This keeps the soft mixture from sticking and helps form smooth, uniform 2-inch meatballs quickly. I also like to use food safe gloves while mixing the meatballs. 

Make Ahead: The sauce can be mixed 1 to 2 days ahead and stored in an airtight container in the refrigerator. When ready to bake, pour it over the frozen meatballs and cook as directed.

Storing: Store any leftover cooked meatballs in an airtight container in the refrigerator for up to 3 days. Reheat before serving to bring back their tender texture and warm sauce.

Freezing: After shaping, freeze the meatballs on wax paper–lined cookie sheets until solid, at least 4 hours, then transfer to freezer bags. They can be stored for up to 3 months and baked straight from frozen without thawing.

Variations

• Mix the Meats: Combine 1 pound of ground beef with 1 pound of sausage or venison for a deeper, richer flavor. It adds variety while keeping the same tender texture.
• Add Smoky Flavor: Stir ½ teaspoon of liquid smoke into the sauce before baking. It gives the meatballs that backyard barbecue taste without using a grill.
• Make It Spicy: Add a pinch of cayenne or a few dashes of hot sauce to the ketchup mixture. It balances the sweetness and gives the sauce a gentle kick.

Nutrition

Serving: 1meatball | Calories: 91kcal | Carbohydrates: 11g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 198mg | Potassium: 141mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

The post BBQ Meatballs appeared first on Cleverly Simple.

Simple Comfort, Shared with Love

Traditional lasagna can be a labor of love, but sometimes you just need dinner on the table without all the steps. This version keeps the same cozy flavors but skips the fuss. Using elbow macaroni instead of lasagna noodles and cottage cheese instead of ricotta makes it simple enough for any night of the week. Plus, it’s an easy two-layer assembly that anyone can master. 

I found this lazy lasagna recipe tucked inside my grandma’s old wooden recipe box, written on a slightly stained index card in handwriting that wasn’t hers. I can just imagine it being shared by a sweet friend from church years ago. It’s the kind of recipe passed between women after Sunday service, simple, comforting, and meant to feed a family with love.

If you’ve tried my skillet lasagna, you’ll recognize that same easy, homemade flavor here. It also reminds me of my bowtie pasta lasagna, another recipe that proves simple ingredients can make something truly satisfying.

How to Make Lazy Lasagna

Preparation

Preheat the oven to 375°F and lightly spray a 2-quart casserole dish with cooking spray. Chop the onion and set it aside. Measure out all remaining ingredients so everything is ready when you start cooking.

Step 1 – Cook the Beef and Onion

In a large skillet over medium heat, cook the ground beef and chopped onion together for 6–8 minutes. Stir occasionally until the beef is browned and the onion is soft. Drain off any excess grease before continuing.

Step 2 – Add Sauce and Seasonings

Stir in the pasta sauce, garlic salt, ground pepper, and dried basil. Mix well to combine the flavors. Cover the skillet and let the sauce simmer for about 15 minutes to thicken slightly and develop flavor.

Step 3 – Cook the Pasta

While the sauce simmers, bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package directions until al dente. Drain the pasta well so the casserole doesn’t become watery.

Step 4 – Layer the Casserole

Spread half of the cooked macaroni evenly in the prepared baking dish. Top with half of the cottage cheese, half of the meat sauce, and half of the shredded mozzarella. Repeat the layers with the remaining ingredients, finishing with mozzarella on top.

Step 5 – Bake and Rest

Place the casserole uncovered in the oven and bake for 30 minutes, or until the cheese is melted and bubbly around the edges. Remove from the oven and let it rest for 10 minutes before serving so it sets and slices neatly.

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Lazy Lasagna

This lazy lasagna has all the cozy, cheesy comfort of the traditional lasagna but takes half the effort and prep time. Made with elbow macaroni and cottage cheese, it uses simple ingredients for big flavor.

Course Dinner

Cuisine American

Keyword lazy lasagna

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 8 servings

Calories 353kcal

Author Lynette Rice

Equipment

• 2 quart baking dish

Ingredients

• 1 lb ground beef
• 1/2 Cup onion chopped
• 23.5 oz pasta sauce
• 1/2 teaspoon garlic salt
• 1/4 teaspoon ground pepper
• 1/2 teaspoon dried basil
• 8 oz elbow macaroni or 2 cups
• 1 1/2 Cups cottage cheese
• 8 oz mozzarella shredded

Instructions

• Preheat and Prep Dish: Preheat your oven to 375°F and lightly spray a 2-quart casserole dish with cooking spray.
• Cook Beef and Sauce: In a large skillet over medium heat, cook the ground beef and chopped onion until the beef is fully browned and the onions are soft, about 6–8 minutes. Drain excess grease, then stir in the pasta sauce, garlic salt, pepper, and dried basil. Cover and simmer for 15 minutes.
• Cook the Pasta: While the sauce simmers, cook the elbow macaroni according to package directions until al dente. Drain well so the casserole doesn’t become watery.
• Layer the Casserole: Spread half of the cooked macaroni evenly in the prepared dish, then top with half of the cottage cheese, half of the meat sauce, and half of the shredded mozzarella. Repeat the layers with the remaining ingredients.
• Bake and Rest: Bake uncovered for 30 minutes, or until the cheese is melted and bubbly around the edges. Let the casserole rest for 10 minutes before serving so it sets and slices clean.

Notes

Tip: Slightly undercook the macaroni so it stays firm after baking. The pasta will continue to soften in the oven, keeping the texture tender but not mushy.

Make Ahead: Assemble the casserole completely but do not bake it. Cover tightly with foil and refrigerate for up to 24 hours. Let it sit at room temperature for 20–30 minutes while the oven preheats, then bake as directed, adding 5–10 extra minutes if needed until hot and bubbly in the center.

Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving for the best flavor and texture.

Freezing: Freeze the unbaked casserole tightly covered with foil for up to 2 months. Thaw overnight in the refrigerator before baking as directed.

Variations

• Add Veggies: Stir in a cup of chopped spinach, zucchini, or mushrooms with the sauce for extra flavor and color. It’s an easy way to add more vegetables without changing the taste.
• Mix the Cheese: The original recipe used both cheddar and mozzarella. Try that combination for a slightly sharper, richer flavor.
• Use Different Pasta: Swap the elbow macaroni for rotini, penne, or shells. Any short pasta that holds sauce well will work perfectly.

Nutrition

Serving: 1serving | Calories: 353kcal | Carbohydrates: 29g | Protein: 27g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 66mg | Sodium: 881mg | Potassium: 572mg | Fiber: 2g | Sugar: 5g | Vitamin A: 608IU | Vitamin C: 7mg | Calcium: 204mg | Iron: 3mg

The post Lazy Lasagna appeared first on Cleverly Simple.

Comfort That Feels Like Home

Traditional beef stroganoff can take a bit of juggling, but this version keeps things simple. Everything bakes together in one dish, and the sauce turns out thick and creamy without any extra steps. It’s a dependable recipe that always comes out just right, even on the busiest nights.

I found this stroganoff casserole in a little newspaper clipping tucked inside my grandma’s old recipe box. The paper may be worn, but the comfort in this creamy, hearty casserole is timeless. Every time I make it, it feels like sharing a small piece of her kitchen with my own family.

I like to serve it with a green salad or a side of buttered bread, though it’s hearty enough to stand on its own. If you’ve tried my slow cooker stroganoff or ground beef stroganoff, you’ll love how this baked version brings those same familiar flavors to the oven.

How to Make Stroganoff Casserole

Preparation

Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish. Slice the onions and mushrooms, and set them aside. Cook the egg noodles just until al dente, drain, and set aside while you prepare the rest of the ingredients.

Step 1 – Sauté the Vegetables

In a large skillet over medium heat, melt the butter. Add the sliced onions and mushrooms, stirring occasionally, until they soften and release their juices, about 5–7 minutes. Remove them from the skillet and set aside.

Step 2 – Brown the Beef

In the same skillet, add the ground beef and cook over medium heat until fully browned, breaking it apart with a spoon as it cooks. Drain any excess grease to keep the casserole from becoming too heavy.

Step 3 – Mix the Filling

In a large mixing bowl, combine the cooked beef, sautéed onions and mushrooms, cream of mushroom soup, water, milk, sour cream, and salt. Stir until the mixture is smooth and evenly blended. Gently fold in the cooked noodles until they are well coated with the creamy sauce.

Step 4 – Bake the Casserole

Spread the mixture evenly into the prepared baking dish. Bake uncovered for 30 minutes, or until the casserole is hot and bubbly around the edges. Let it rest for about 5 minutes before serving so the sauce can thicken slightly.

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Stroganoff Casserole

This stroganoff casserole takes all the flavors of classic beef stroganoff and turns them into an easy, oven-baked dinner. The noodles soak up the rich, creamy sauce, and the beef stays tender and flavorful. It’s perfect for busy weeknights or cozy family dinners.

Course Dinner, Main Course

Cuisine American

Keyword stroganoff casserole

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 12 servings

Calories 330kcal

Author Lynette Rice

Equipment

• 9×13 Baking Pan
• medium skillet

Ingredients

• 4 onions sliced
• 1 LB mushrooms sliced
• 1 Tablespoon butter
• 1 lb ground beef
• 2 10.5 oz cans cream of mushroom soup + 1 can water
• 1 Cup milk
• 16 oz sour cream
• 1-2 teaspoon salt
• 16 oz egg noodles fully cooked to al dente and drained

Instructions

• Preheat Oven: Heat oven to 350˚F and grease a 9×13-inch baking dish.
• Sauté Vegetables: Melt butter in a skillet over medium heat. Cook onions and mushrooms until softened, about 5–7 minutes. Remove from pan.
• Brown the Beef: In the same skillet, cook ground beef until fully browned. Drain excess grease.
• Mix the Filling: In a large bowl, combine beef, onions, mushrooms, soup, water, milk, and sour cream. Stir until smooth. Fold in cooked and drained egg noodles until evenly coated.
• Bake the Casserole: Spread mixture into prepared dish and bake uncovered for 30 minutes, until hot and bubbly. Let sit 5 minutes before serving

Notes

Tip: If your kids aren’t fond of onions or mushrooms, dice them finely before cooking. They’ll blend into the sauce and add flavor without noticeable texture.

Make Ahead: Prepare the beef, onions, and mushrooms as directed, then mix the sauce ingredients without the noodles. Store the sauce and cooked noodles separately in the refrigerator for up to 24 hours. When ready to bake, combine everything, spread into the dish, and bake as directed. You can also assemble the full casserole, cover tightly, and refrigerate overnight. Add 5–10 extra minutes to the baking time if baking straight from the fridge.

Storing: Keep leftover casserole covered in the refrigerator for up to 3 days. Store it in an airtight container to maintain freshness.

Freezing: Assemble the casserole completely, wrap it tightly with plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.

Variations

• Use Ground Turkey: Swap the beef for ground turkey if you want a lighter version. It still turns out creamy and flavorful with the same comforting texture.
• Add Vegetables: Stir in a handful of frozen peas or chopped spinach before baking. It adds color and a little extra nutrition without changing the flavor.
• Top with Cheese: Sprinkle shredded mozzarella or cheddar over the casserole before baking. It creates a golden, bubbly layer on top that everyone loves.

Nutrition

Serving: 1serving | Calories: 330kcal | Carbohydrates: 34g | Protein: 16g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 84mg | Sodium: 258mg | Potassium: 466mg | Fiber: 2g | Sugar: 5g | Vitamin A: 322IU | Vitamin C: 4mg | Calcium: 91mg | Iron: 2mg

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A Creamy Classic from Grandma’s Kitchen

The first time I baked this casserole, I understood why my grandma liked it so much. So many casseroles can turn out dry or bland, but this one stays creamy and full of flavor. The combination of Velveeta, milk, and cream of chicken soup makes a smooth sauce that coats every noodle, while the buttery breadcrumbs on top bake up golden and crisp.

I found this corned beef casserole tucked in my grandma’s recipe box, written in her familiar handwriting. She had marked it with a simple “good,” which was her quiet way of saying it was worth keeping. Seeing that note made me smile, and I knew I had to make it just the way she did.

Grandma’s note said she served it to my sister years ago, and I love that this recipe carries a little piece of our family history. It’s simple just like the many meals she used to make. Much like my grilled reuben sandwich with homemade dressing, it’s a reminder that the best recipes are the ones that stand the test of time.

How to Make Corned Beef Casserole

Preparation

Preheat the oven to 350°F and lightly grease a 2.5-quart baking dish. Cook the egg noodles according to package directions, then drain well. Chop the onions and shred or chop the corned beef into bite-sized pieces. Cube the Velveeta and set all ingredients within reach for easy assembly.

Step 1 – Prepare the Beef

Place the corned beef on a cutting board and chop or shred it into small, even pieces. This helps it mix evenly throughout the casserole and ensures every bite has a bit of that savory flavor. Set aside while you prepare the rest of the ingredients.

Step 2 – Combine the Main Ingredients

In a large mixing bowl, combine the cooked egg noodles, chopped corned beef, cubed Velveeta, and chopped onions. Stir gently until everything is evenly distributed. Spread the mixture evenly into the prepared baking dish, pressing it lightly to create an even layer.

Step 3 – Heat the Cream Sauce

In a small saucepan over low heat, combine the cream of chicken soup and milk. Stir frequently for about 3–4 minutes, until the mixture is smooth and warmed through. Do not let it boil. Pour the warm sauce evenly over the noodle mixture in the baking dish.

Step 4 – Prepare the Breadcrumb Topping

In a small bowl, stir together the breadcrumbs and melted butter until the crumbs are evenly coated. Sprinkle the buttered breadcrumbs evenly over the top of the casserole. This will bake into a crisp, golden topping.

Step 5 – Bake Until Golden

Place the casserole in the preheated oven and bake for 40 minutes, or until the edges are bubbly and the topping is golden brown. Remove from the oven and let it rest for 5–10 minutes before serving. This short rest helps the casserole set and makes it easier to serve.

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Corned Beef Casserole

This corned beef casserole is a creamy, comforting dinner made with egg noodles, savory corned beef, melty cheese, and a rich sauce. Finished with a buttery breadcrumb topping, it’s an easy weeknight casserole that’s both cozy and satisfying.

Course Dinner, Main

Cuisine American

Keyword corned beef casserole

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Servings 6 servings

Calories 512kcal

Author Lynette Rice

Equipment

• 2.5 quart baking dish

Ingredients

• 12 oz can corned beef
• 8 oz wide egg noodles cooked and drained
• 1 Cup Velveeta cubed
• 1/3 Cup onions chopped
• 10.5 oz cream of chicken soup
• 1 1/3 Cup milk
• 3/4 Cup bread crumbs
• 2 Tablespoons butter melted

Instructions

• Preheat the Oven: Preheat your oven to 350°F and lightly grease a 2.5-quart baking dish.
• Prepare the Beef: Shred or chop the corned beef into bite-sized pieces for even distribution throughout the casserole.
• Combine Main Ingredients: In a large mixing bowl, combine the cooked and drained egg noodles, shredded corned beef, cubed Velveeta, and chopped onions. Stir gently to evenly distribute. Spread the noodle mixture evenly into the prepared baking dish.
• Heat Cream Sauce: In a small saucepan over low heat, combine the cream of chicken soup and milk, stirring frequently until smooth and warmed through (do not boil). Carefully pour the warm soup mixture evenly over the noodles in the baking dish.
• Prepare Breadcrumb Topping: In a small bowl, stir together the breadcrumbs and melted butter until evenly coated. Sprinkle the buttered breadcrumbs evenly across the top of the casserole.
• Bake Until Golden: Bake for 40 minutes, or until bubbly around the edges and the topping is golden brown. Let the casserole rest for 5–10 minutes before serving to allow it to set slightly for easier serving.

Notes

Tip: Chill the corned beef before removing from the can to make it easier to trim any excess fat and shred.

Make Ahead: Assemble the casserole completely, including the sauce, but wait to add the breadcrumb topping. Cover tightly and refrigerate for up to 24 hours. When ready to bake, sprinkle with the buttered breadcrumbs and bake as directed, adding 5–10 extra minutes if baking straight from the refrigerator.

Storing: Store any leftovers covered in the refrigerator for up to 3 days. Keep them in an airtight container to maintain freshness and prevent the topping from becoming soggy.

Freezing: To freeze, assemble the casserole without the breadcrumb topping and wrap it tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator, then add the topping and bake as directed.

Variations

• Use Different Soup: Swap the cream of chicken soup for cream of mushroom or cream of celery for a slightly different flavor that still keeps the casserole creamy.
• Add Vegetables: Stir in a cup of frozen peas, corn, or mixed vegetables before baking for extra color and texture.
• Try Another Cheese: Use shredded cheddar or Monterey Jack instead of Velveeta if you prefer a sharper or milder cheese flavor.

Nutrition

Serving: 1serving | Calories: 512kcal | Carbohydrates: 48g | Protein: 26g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 99mg | Sodium: 1821mg | Potassium: 543mg | Fiber: 2g | Sugar: 8g | Vitamin A: 706IU | Vitamin C: 16mg | Calcium: 345mg | Iron: 3mg

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A Classic For Dinner

Casseroles can take time to pull together, and that’s not always easy on a busy evening. This one solves that problem beautifully. There’s no crust to roll out or layers to fuss with. The Bisquick batter does all the work, forming a soft, golden crust as it bakes. You get all the flavor of a cheeseburger in a cozy, one-dish dinner that’s ready in about half an hour.

I found this recipe tucked inside my grandma’s recipe box, clipped from an old magazine or newspaper. I’ve always loved how simple and dependable it is with just the basic ingredients coming together. When I made it for my own kids, they loved it just as much, which made it even more special to serve.

It’s the kind of recipe that fits right in with family favorites like my easy chicken pot pie or turkey pot pie with crescent rolls. Each one has that same dependable charm – simple ingredients, baked with care, and always welcome at the table.

How to Make Impossible Cheeseburger Pie

Preparation

Preheat the oven to 400°F and lightly grease a 9-inch pie plate to prevent sticking. Chop the onion into small pieces and set it aside. Measure out the remaining ingredients so everything is ready to go before you start cooking.

Step 1 – Cook the Beef and Onions

In a large skillet over medium heat, cook the ground beef and chopped onion together for about 7–8 minutes. Stir occasionally until the beef is fully browned and the onions are soft and translucent. Drain off any excess grease, then stir in the salt to season the mixture evenly.

Step 2 – Fill the Pie Plate

Spread the cooked beef and onion mixture evenly into the prepared pie plate. Press it down lightly with a spoon to create a smooth, even layer across the bottom.

Step 3 – Add the Cheese

Sprinkle the shredded cheddar cheese evenly over the beef layer. Make sure it covers the surface so every bite has a bit of melted cheese.

Step 4 – Mix the Batter

In a medium bowl, whisk together the milk, Bisquick baking mix, and eggs until the mixture is smooth and free of lumps. The batter will look thin, but that’s what helps it form a soft crust as it bakes.

Step 5 – Pour and Bake

Slowly pour the batter evenly over the beef and cheese in the pie plate. Bake for 25 minutes, or until the top is golden and a knife inserted into the center comes out clean. Let the pie cool for 5–10 minutes before slicing so it sets nicely for serving.

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Impossible Cheeseburger Pie

This impossible cheeseburger pie is one of my favorite weeknight dinners when I want pure comfort without the extra work. It has all the flavors of a classic cheeseburger baked into one easy, cozy dish for a family-friendly meal.

Course Main Dish

Cuisine American

Keyword impossible cheeseburger pie

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 8 slices

Calories 232kcal

Author Lynette Rice

Equipment

• 9-inch pie plate

Ingredients

• 1 lb ground beef
• 1 Cup onion chopped
• 1/2 teaspoon salt
• 1 Cup shredded cheddar cheese
• 1 Cup milk
• 1/2 Cup Bisquick baking mix
• 2 large eggs

Instructions

• Preheat the Oven: Preheat your oven to 400°F and lightly grease a 9-inch pie plate to prevent sticking.
• Cook the Beef: In a large skillet over medium heat, cook the ground beef and chopped onion together until the beef is fully browned and the onions are soft and translucent. Carefully drain off any excess grease from the skillet. Stir in the salt evenly throughout the cooked beef mixture.
• Fill the Pie Plate: Spread the seasoned beef and onion mixture evenly into the prepared pie plate. Sprinkle the shredded cheddar cheese evenly over the top of the beef layer.
• Mix the Batter: In a medium bowl, whisk together the milk, Bisquick baking mix, and eggs until smooth and fully combined. Slowly pour the batter evenly over the beef and cheese in the pie plate.
• Bake Until Set: Bake for 25 minutes, or until the top is golden and a knife inserted into the center comes out clean. Allow the pie to cool for 5–10 minutes before slicing to help it set for clean, even pieces.

Notes

Tip: For extra flavor, cook the ground beef until it develops a little browning before draining. Those lightly crispy edges add a richer, more grilled taste to the finished pie. Don’t worry if the batter looks thin when you pour it over the top, that’s exactly what helps it form that perfect crust.

Make Ahead: Assemble the pie completely without baking, then cover tightly with plastic wrap or foil and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature while the oven preheats and add about 5 extra minutes to the baking time.

Storing: Keep any leftover pie covered in the refrigerator for up to 3 days. Store it in an airtight container or wrap the pie plate tightly with foil to maintain freshness.

Variations

• Add Peppers: Stir in chopped red or green bell pepper with the onions for a little extra color and sweetness. It adds a nice balance to the savory beef and cheese.
• Use Different Cheese: Try Monterey Jack, Colby, or a cheddar blend for a milder flavor. Each one melts beautifully and gives the pie a slightly different taste.
• Make It Spicy: Add a pinch of chili powder or a few dashes of hot sauce to the beef mixture. It gives the pie a gentle kick without overpowering the classic cheeseburger flavor.

Nutrition

Serving: 1slice | Calories: 232kcal | Carbohydrates: 8g | Protein: 18g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 96mg | Sodium: 399mg | Potassium: 295mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 251IU | Vitamin C: 2mg | Calcium: 168mg | Iron: 2mg

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A Cozy Classic That Never Fails

I’ve made plenty of chicken casseroles over the years, but this one stands out because it always bakes up just right. The eggs and broth soak into the bread, giving it a soft, custard-like texture that never turns soggy. Then the buttery panko on top crisps beautifully in the oven, so every bite has that perfect balance of creamy and crunchy.

I found this chicken bread casserole tucked inside a small magazine clipping my grandma had saved in her recipe box. The paper was yellowed and soft from years of handling, which told me it had been made more than once. Much like my chicken and dressing casserole, it’s a recipe worth keeping close.

It’s also a wonderful way to use up day-old bread. I’ll cube whatever I have on hand, let it dry a bit, and it soaks up the broth mixture like a charm. Grandma would have appreciated that kind of practicality, nothing wasted.

How to Make Chicken Bread Casserole

Preparation

Preheat the oven to 350°F and lightly grease a 2-quart baking dish. Dice the celery and onion, cube the bread, and measure out all remaining ingredients so they’re ready to go. Make sure the chicken is fully cooked and cut into bite-sized cubes before starting.

Step 1 – Sauté the Vegetables

In a small skillet over medium heat, melt 2 tablespoons of butter. Add the diced celery and chopped onion, cooking for 4–5 minutes until they soften and become fragrant. Transfer the cooked vegetables to a large mixing bowl.

Step 2 – Combine the Main Ingredients

To the bowl with the vegetables, add the cubed bread, 1 cup of panko bread crumbs, salt, cooked chicken, and drained mushrooms. Toss gently with a spoon or your hands until everything is evenly mixed. The bread should start to absorb some of the moisture from the vegetables.

Step 3 – Whisk the Broth Mixture

In a separate bowl, whisk together the chicken broth and eggs until smooth and fully blended. Pour this mixture evenly over the bread and chicken mixture. Stir gently until all the bread cubes are moistened but not soggy.

Step 4 – Transfer to the Baking Dish

Spread the mixture evenly into the prepared 2-quart baking dish. Press down lightly with the back of a spoon to level the top, but don’t pack it too tightly. This helps the casserole bake evenly and stay light in texture.

Step 5 – Prepare the Crispy Topping

Melt the remaining 1 tablespoon of butter in a small bowl. Stir in the remaining ½ cup of panko bread crumbs until coated. Sprinkle the buttered panko evenly over the top of the casserole for a crisp, golden finish.

Step 6 – Bake Until Golden

Place the casserole uncovered in the preheated oven and bake for 1 hour. It’s done when the center is set and the top is golden brown. Let it stand for 5–10 minutes before serving so it can firm up slightly and slice cleanly.

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Chicken Bread Casserole

This easy chicken bread casserole is a classic comfort food bake made with tender chicken, bread cubes, mushrooms, and savory broth. Finished with a buttery panko topping, it bakes into a creamy casserole with the perfect crunchy finish.

Course Chicken Main Dish, Dinner

Cuisine American

Keyword chicken bread casserole

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Servings 6 servings

Calories 323kcal

Author Lynette Rice

Equipment

• 2 quart baking dish

Ingredients

• 3 Tablespoons butter divided
• 3/4 Cup celery diced
• 2 Tablespoons chopped onion
• 6 slices of bread cubed
• 1 1/2 Cups panko bread crumbs divided
• 1 teaspoon salt
• 3 Cups cubed chicken fully cooked
• 8 oz can mushrooms drained
• 3 Cups chicken broth
• 3 large eggs

Instructions

• Preheat the Oven: Heat oven to 350˚F and grease a 2-quart baking dish.
• Sauté the Vegetables: In a small skillet, melt 2 tablespoons butter over medium heat. Cook celery and onion until soft, about 4–5 minutes. Transfer to a large bowl.
• Combine Main Ingredients: Add bread cubes, 1 cup panko, salt, cooked chicken, and drained mushrooms to the large bowl. Toss gently to combine.
• Whisk Broth Mixture: In a separate bowl, whisk together chicken broth and eggs until fully blended. Pour the broth mixture evenly over the bread mixture and stir gently until everything is moistened. Spread mixture evenly into the prepared 2-quart baking dish.
• Prepare Crispy Topping: Melt remaining 1 tablespoon butter and mix with remaining ½ cup panko. Sprinkle buttered panko evenly over the casserole.
• Bake Until Golden: Bake uncovered for 1 hour, until set in the center and golden brown on top. Let stand 5–10 minutes before serving to allow the casserole to firm up.

Notes

Tip: Slightly stale bread works best for this recipe because it holds its shape and absorbs the broth mixture evenly. If using fresh bread, cube it and let it sit out for a few hours or toast it lightly in the oven to dry it out before assembling.

Make Ahead: Assemble the casserole completely without adding the panko topping. Cover tightly and refrigerate for up to 24 hours. When ready to bake, add the buttered panko topping and bake as directed, adding 5–10 extra minutes if baking straight from the refrigerator.  The bread will really soak up the broth so the texture will be slightly different than making fresh.

Storing: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Let the casserole cool completely before covering to prevent condensation from softening the topping.

Freezing: Freeze the unbaked casserole without the topping for up to 2 months. Wrap tightly in plastic wrap and foil, then thaw overnight in the refrigerator before adding the topping and baking as directed.

Variations

• Use Different Bread: Try using stale French bread, sourdough, or even cornbread for a slightly different flavor and texture. Each one soaks up the broth mixture in its own way.
• Add Vegetables: Stir in a handful of frozen peas, chopped carrots, or green beans for extra color and nutrition. Just make sure they’re thawed and drained before mixing.
• Swap the Protein: Use leftover turkey, ham, or even rotisserie chicken instead of cooked chicken. It’s a great way to use what you already have on hand.

Nutrition

Serving: 1serving | Calories: 323kcal | Carbohydrates: 27g | Protein: 25g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 147mg | Sodium: 1400mg | Potassium: 486mg | Fiber: 3g | Sugar: 4g | Vitamin A: 376IU | Vitamin C: 2mg | Calcium: 95mg | Iron: 3mg

The post Chicken Bread Casserole appeared first on Cleverly Simple.

Fresh Flavor That Lasts

I came up with this easy black bean corn salad after trying a few versions that just didn’t hold up. Some were too oily, others turned watery after sitting overnight. I wanted something that stayed crisp and bright, even after a day in the fridge, and this one finally does.

I like to use frozen corn because it’s easy and always on hand. I mix everything together except the dressing, let the corn thaw, and then stir in the lime mixture later so the flavors have time to blend. It’s a small step that makes a big difference in how crisp it stays.

This salad reminds me of summer picnics and potlucks where everyone brings something colorful to the table. It’s hearty enough to stand on its own, but it also pairs perfectly with tortilla chips or alongside grilled chicken. When I serve it next to my taco dip or corn dip, it always feels like a complete spread.

How to Make Easy Black Bean Corn Salsa

Preparation

Set out a large mixing bowl and a small bowl for the dressing. Drain and rinse the black beans and black eyed peas (or garbanzo beans) under cold water until clean. Dice the red bell pepper and red onion, chop the cilantro, and measure out the remaining ingredients so everything is ready to go.

Step 1 – Drain and Rinse the Beans

Open the cans of black beans and black eyed peas or garbanzo beans. Drain them thoroughly and rinse under cold running water until the water runs clear. This helps remove excess starch and keeps the salad from becoming watery.

Step 2 – Combine the Fresh Ingredients

In a large mixing bowl, add the drained beans, corn, diced red bell pepper, diced red onion, and chopped cilantro. Stir gently to mix everything together. The colors should look bright and evenly distributed.

Step 3 – Whisk the Lime Dressing

In a small bowl, whisk together the avocado oil, fresh lime juice, garlic powder, salt, and sugar. Whisk for about 30 seconds until the dressing looks smooth and well blended. Taste and adjust the seasoning if needed.

Step 4 – Pour and Toss

Pour the lime dressing over the bean and corn mixture. Gently toss with a large spoon until all the ingredients are evenly coated. Make sure the dressing reaches the bottom of the bowl so every bite has flavor.

Step 5 – Chill for Flavor

Cover the bowl and place it in the refrigerator for at least 30 minutes. This resting time allows the flavors to blend and the salad to chill. Stir once more before serving to refresh the ingredients.

Step 6 – Serve and Enjoy

Serve the salad cold with tortilla chips, corn chips, or as a side dish. It keeps well in the refrigerator for up to three days, making it perfect for make-ahead meals or gatherings.

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Easy Black Bean Corn Salsa

This easy black bean corn salsa is a fresh, flavorful appetizer made with black beans, sweet corn, crisp bell peppers, and a bright lime dressing. Often called cowboy caviar or Texas caviar, it’s a simple no-cook dip perfect for parties.

Course Appetizer

Cuisine American

Keyword easy black bean corn salsa

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 40 minutes minutes

Servings 16 servings

Calories 107kcal

Author Lynette Rice

Ingredients

• 15 oz black beans drained and rinsed
• 15 oz black eyed peas or garbanzo beans, drained and rinsed
• 1 1/2 Cups frozen corn or fresh corn
• 1 red bell pepper diced
• 2/3 Cup red onion diced
• 1/4 Cup cilantro chopped
• 1/4 Cup avocado oil
• 1/4 Cup fresh lime juice
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 teaspoon sugar

Instructions

• Drain and Rinse Beans: Open the black beans and black eyed peas (or garbanzo beans), drain thoroughly, and rinse under cold water until clean.
• Combine Fresh Ingredients: Add the drained beans to a large bowl with the corn, diced red bell pepper, red onion, and chopped cilantro.
• Whisk Lime Dressing: In a small bowl, whisk together avocado oil, fresh lime juice, garlic powder, salt, and sugar until fully combined. Pour the dressing over the bean mixture and gently stir until everything is evenly coated.
• Chill for Flavor: Let the salsa rest at least 30 minutes in the refrigerator to allow flavors to blend. Stir once more before serving with tortilla chips or corn chips.

Notes

Tip: For the best texture, use frozen corn and let it thaw in the salad before adding the dressing. This keeps the corn crisp and helps the flavors blend evenly once the dressing is mixed in.

Make Ahead: Prepare the salad as directed, cover it tightly, and refrigerate for up to 24 hours before serving. Stir well just before serving to refresh the dressing and evenly coat the ingredients.

Storing: Keep leftovers in an airtight container in the refrigerator for up to three days. Stir before serving to redistribute the dressing and maintain the salad’s fresh flavor.

Variations

• Use Garbanzo Beans: Swap the black eyed peas for garbanzo beans if that’s what you have. They hold their shape well and add a slightly nutty flavor.
• Try Olive Oil: Use olive oil instead of avocado oil for a more traditional taste. It blends nicely with the lime and garlic in the dressing.
• Swap the Citrus: Use red wine vinegar instead of lime juice for a tangier flavor. It gives the salad a slightly different brightness that still works well.

Nutrition

Serving: 1serving | Calories: 107kcal | Carbohydrates: 15g | Protein: 4g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 177mg | Potassium: 233mg | Fiber: 4g | Sugar: 2g | Vitamin A: 257IU | Vitamin C: 13mg | Calcium: 19mg | Iron: 1mg

The post Easy Black Bean Corn Salsa appeared first on Cleverly Simple.

A Quick Classic That Never Gets Old

I’ve tried plenty of quick pizza recipes over the years, but so many end up soggy or bland. This one gets it right. The muffins crisp just enough around the edges, the sauce is balanced with herbs, and the cheese melts perfectly without sliding off. It’s the kind of easy dinner that actually tastes homemade.

I found this English muffin pizza recipe tucked inside my grandma’s recipe box, written on a yellowed newspaper clipping that had clearly seen its share of kitchen counters. It’s one of those recipes that feels both nostalgic and practical, the kind you can make on a whim with what’s already in the pantry.

I like to serve these straight from the oven with a simple salad or a few cut veggies on the side. They’re just as good for a casual lunch as they are for a family movie night. And if you’re in the mood to make your own crust sometime, my easy no rise pizza dough has that same homemade charm with a little extra hands-on fun.

How to Make English Muffin Pizza

Preparation

Preheat the oven to 450˚F and line a baking sheet with parchment paper or lightly grease it. Split the English muffins in half and set them cut side up. Measure out all ingredients so they’re ready to use once the oven is hot.

Step 1 – Arrange the Muffins

Place the split English muffin halves on the prepared baking sheet, cut side up, in a single layer. Make sure they are spaced slightly apart so they toast evenly.

Step 2 – Spread the Sauce

Spoon about 1 tablespoon of the pizza sauce onto each muffin half. Spread it evenly to the edges, but avoid adding too much so the muffins stay crisp.

Step 4 – Add the Cheese and Pepperoni

Top with mozarella slice and top each with slices of pepperoni, spacing them evenly.

Step 5 – Bake and Serve

Bake for 10-15 minutes, until the edges look lightly golden and the pepperoni begins to curl slightly. Take the pizzas out of the oven and let them rest for 2–3 minutes. This allows the cheese to set so it doesn’t slide off when serving. Serve warm and enjoy.

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English Muffin Pizza

This easy English muffin pizza is a quick homemade dinner made with simple pantry ingredients. Crispy edges, soft centers, and bubbly melted cheese make these mini pizzas perfect for snacks, lunches, or weeknight meals.

Course Dinner

Cuisine American

Keyword english muffin pizzas

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Servings 12 pizzas

Calories 182kcal

Author Lynette Rice

Ingredients

• 2 Cups pizza sauce
• 6 English muffins split in half
• 24 pepperoni slices
• 12 slices mozzarella

Instructions

• Preheat The Oven: Heat oven to 450˚F. Allow it to fully preheat so the muffins crisp properly.
• Arrange The Muffins: Place the split English muffin halves cut side up on a baking sheet in a single layer.
• Spread The Sauce: Spoon about 1-2 tablespoons of pizza sauce onto each muffin half. Spread evenly to the edges, but do not oversaturate. Top with cheese slice and pepperoni.
• Bake: Bake for 10-15 minutes, until the edges look lightly golden and the pepperoni begins to curl slightly.
• Cool Slightly Before Serving: Let rest 2–3 minutes before serving so the cheese sets and doesn’t slide off.

Notes

Tip: For crisper results, bake the plain English muffin halves for 2–3 minutes before adding the sauce and toppings. This quick step helps prevent soggy pizzas and gives the muffins a sturdy base.

Make Ahead: Assemble the pizzas up to the point before adding cheese, then cover and refrigerate for up to 24 hours. When ready to bake, follow the recipe as directed, adding the cheese during the final minute.

Storing: Store any leftover pizzas in an airtight container in the refrigerator for up to 3 days. Let them cool completely before sealing to prevent moisture buildup.

Freezing: Place assembled pizzas (before the final cheese bake) on a baking sheet and freeze until solid. Transfer to a freezer-safe bag and freeze for up to 2 months. Bake straight from frozen at 450˚F, adding 2–3 extra minutes before finishing with cheese.

Variations

• Use Different Toppings: Swap the pepperoni for cooked sausage, diced ham, or sliced mushrooms. It’s easy to make a few different kinds so everyone gets their favorite.
• Try a Different Sauce: Skip the tomato sauce and spread a thin layer of garlic butter or Alfredo sauce instead. Top with mozzarella and a sprinkle of Parmesan for a creamy version.
• Add Veggies: Layer on chopped bell peppers, onions, or black olives before baking. The quick bake keeps them tender but still a little crisp.

Nutrition

Serving: 1pizza | Calories: 182kcal | Carbohydrates: 16g | Protein: 10g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 567mg | Potassium: 191mg | Fiber: 1g | Sugar: 2g | Vitamin A: 368IU | Vitamin C: 3mg | Calcium: 164mg | Iron: 1mg

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Simple Comfort, Fresh from the Oven

So many hot chicken sandwiches end up too heavy or dry, but this one strikes the right balance. The freshly cooked chicken stays tender, the celery adds a light crunch, and the lemon juice brightens everything up. It’s creamy without being greasy, and the melted cheddar brings it all together in the best way.

I found this hot chicken sandwich recipe on a card from my grandma’s collection. I’m not sure where she found it, and the font is quite interesting. However, I know that if my grandma kept the recipe, she liked it.

I like that it makes just enough for a family meal without leftovers. When I don’t need a big batch like my crockpot shredded chicken sandwiches, this recipe is perfect. It’s also a great way to use up rotisserie chicken, which makes dinner come together even faster.

How to Make Hot Chicken Sandwich

Preparation

Preheat the oven to 350°F so it’s ready when you assemble the sandwiches. Set out a baking sheet and a roll of foil for wrapping. Dice the celery and onions, shred the cheddar cheese, and chop or shred the cooked chicken into small, even pieces for easy mixing.

Step 1 – Mix the Filling

In a large mixing bowl, combine the chopped chicken, diced celery, and onions. Add the mayonnaise, lemon juice, and salt. Stir until the chicken is evenly coated and the mixture looks creamy and well blended.

Step 2 – Add the Cheese

Sprinkle the shredded cheddar cheese into the bowl. Gently fold it into the chicken mixture until the cheese is evenly distributed. The filling should be thick and hold together easily.

Step 3 – Fill the Buns

Spread a generous layer of the chicken mixture onto the bottom half of each sandwich bun. Place the top half on and press lightly to secure. Wrap each sandwich tightly in foil to help the cheese melt and keep the bread soft.

Step 4 – Bake Until Hot

Arrange the wrapped sandwiches on a baking sheet in a single layer. Bake for 20–30 minutes, until the sandwiches are heated through and the cheese is fully melted. The internal temperature should reach 160°F for best results.

Step 5 – Serve Warm

Carefully unwrap each sandwich and serve right away. The filling should be creamy and hot, with melted cheese and a soft, warm bun. Enjoy while fresh from the oven.

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Hot Chicken Sandwich

This hot chicken sandwich is one of those simple, comforting meals that always hits the spot. The filling is creamy and flavorful with tender chicken, crunchy celery, and sharp cheddar cheese, and a bright squeeze of lemon creates a rich yet balanced filling that bakes up melty.

Course Main Course

Cuisine American

Keyword hot chicken sandwich

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 4 sandwiches

Calories 518kcal

Author Lynette Rice

Ingredients

• 1 ½ cups cooked chicken chopped
• ½ Cup mayonnaise
• ⅔ Cup celery diced
• 2 Tablespoons onions diced
• 1 Tablespoon lemon juice
• ½ teaspoon salt
• 1 Cup cheddar cheese shredded
• 4 hamburger buns

Instructions

• Preheat the Oven: Set oven to 350°F so it’s fully heated and ready for even baking.
• Prepare the Chicken: Gently shred the cooked chicken into small, bite-sized pieces and place in a large mixing bowl. Stir in diced celery and onions to add crunch and savory flavor. Add mayonnaise, lemon juice, and salt, then stir until the chicken is evenly coated. Gently mix in shredded cheddar cheese until well distributed throughout the filling.
• Fill the Buns: Spread a generous layer of the chicken mixture onto sandwich buns and add the tops. Wrap each sandwich tightly in foil to lock in moisture and help the cheese melt smoothly.
• Bake Until Hot: Place wrapped sandwiches on a baking sheet and bake for 20–30 minutes, until heated through and the cheese is fully melted (160°F internal temperature).
• Serve Warm: Carefully unwrap and serve hot while the filling is creamy and comforting.

Notes

Tip: Chop the chicken finely instead of leaving large chunks. Smaller pieces absorb the mayonnaise and seasonings more evenly, creating a smooth, creamy filling that spreads easily and heats through without drying out. I use my pastry cutter for quick results, you could also use a mixer paddle on medium speed.

Make Ahead: The chicken mixture can be prepared up to 24 hours in advance and stored covered in the refrigerator. When ready to serve, spread it onto buns, wrap in foil, and bake as directed for a quick and easy meal.

Storing: Store leftover sandwiches in an airtight container or wrapped in foil in the refrigerator for up to 3 days. Reheat before serving to bring back the creamy texture.

Freezing: Wrap unbaked sandwiches tightly in foil and place them in a freezer-safe bag. Freeze for up to 2 months, then thaw overnight in the refrigerator before baking as directed.

Reheating: Warm baked sandwiches in a 350°F oven for 10–15 minutes or until heated through. For a faster option, unwrap and microwave on medium power for 1–2 minutes.

Variations

• Add Bacon: Stir in a few tablespoons of cooked, crumbled bacon for a smoky flavor that pairs perfectly with the cheddar. It adds a little crunch and extra richness to the filling.
• Try Different Cheese: Swap the cheddar for Swiss, provolone, or pepper jack for a new flavor. Each melts beautifully and gives the sandwich its own character.
• Add a Little Heat: Mix in a pinch of cayenne pepper or a few dashes of hot sauce with the mayonnaise. It gives the sandwich a gentle kick without overpowering the creamy filling.

Nutrition

Serving: 1sandwich | Calories: 518kcal | Carbohydrates: 24g | Protein: 24g | Fat: 36g | Saturated Fat: 10g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 79mg | Sodium: 919mg | Potassium: 255mg | Fiber: 1g | Sugar: 4g | Vitamin A: 399IU | Vitamin C: 3mg | Calcium: 278mg | Iron: 2mg

The post Hot Chicken Sandwich appeared first on Cleverly Simple.

A Vintage Loaf with a Bright Twist

Every time I bake this blueberry bread, I think about how recipes like this one last through the years. They’re simple, dependable, and always welcome at the table. It’s the kind of bread that feels like it came straight from a neighbor’s kitchen, shared with a smile.

I found this blueberry bread in a church cookbook from New York that was published in 1977. I love the typewriter font and the unique but delicious recipes it features – including this blueberry bread. It stood out to me because of its simple ingredients and the unexpected addition of cheddar cheese.

Once cooled, the bread slices cleanly and holds together nicely. I like to serve it slightly warm with a pat of butter or a drizzle of blueberry syrup for a little extra sweetness. It reminds me a bit of my lemon blueberry bread – bright, soft, and full of that homemade charm.

How to Make Blueberry Bread

Preparation

Preheat the oven to 350°F and generously grease a standard loaf pan. Measure out all ingredients before starting to make mixing easier. Keep the frozen blueberries in the freezer until you’re ready to fold them in so they stay firm and don’t bleed into the batter.

Step 1 – Mix the Dry Ingredients

In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, grated orange rind, and shredded cheddar cheese. Stir until everything is evenly mixed and the cheese is lightly coated with flour. This helps the cheese blend smoothly into the batter.

Step 2 – Add the Wet Ingredients

Pour in the orange juice, melted butter, and egg. Beat the mixture on high speed for about 1–2 minutes, until the batter is smooth and fully combined. The texture should be thick but pourable.

Step 3 – Coat the Blueberries

Place the frozen blueberries in a small bowl and toss them with 1 teaspoon of flour. Stir gently until each berry is lightly coated. This step helps keep the blueberries from sinking to the bottom of the loaf as it bakes.

Step 4 – Fold in the Blueberries

Add the coated blueberries to the batter and gently fold them in using a spatula. Mix just until the berries are evenly distributed. Avoid overmixing to keep the bread tender and the blueberries intact.

Step 5 – Fill the Pan

Pour the batter into the prepared loaf pan and smooth the top with a spatula. Make sure the batter is spread evenly so the bread bakes uniformly.

Step 6 – Bake the Bread

Place the pan in the preheated oven and bake for 55–60 minutes. The bread is done when a toothpick inserted in the center comes out clean and the top is golden brown.

Step 7 – Cool Before Serving

Let the bread cool in the pan for 10 minutes to set. Carefully remove it from the pan and transfer to a wire rack to cool completely. Once cooled, slice and enjoy the soft, lightly sweet loaf filled with blueberries and a hint of citrus.

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Blueberry Bread

This blueberry bread comes from a 1977 church cookbook from New York, and it’s a recipe worth keeping. The orange zest and cheddar cheese make it stand out from the usual sweet loaf. It’s a slice of vintage comfort that still feels fresh today.

Course Bread

Cuisine American

Keyword bluberry bread

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Servings 10 slices

Calories 258kcal

Author Lynette Rice

Equipment

• 9 x 5 x 2.5 inches bread pan

Ingredients

• 2 Cups all purpose flour + 1 teaspoon
• 1 Cup granulated sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 Tablespoon grated orange rind
• 1 Cup grated cheddar cheese
• 1 Cup frozen blueberries
• ¾ Cup orange juice
• 2 Tablespoons butter melted
• 1 large egg

Instructions

• Prepare the Oven and Pan: Preheat the oven to 350°F and generously grease a standard loaf pan.
• Mix the Dry Ingredients: In a large bowl, combine 2 Cups flour, sugar, baking powder, baking soda, salt, grated orange rind, and shredded cheddar cheese.
• Add the Wet Ingredients: Pour in the orange juice, melted butter, and egg. Beat on high speed until the batter is smooth and fully combined.
• Coat the Blueberries: Place the frozen blueberries in a small bowl and toss them with 1 teaspoon of all-purpose flour until evenly coated.
• Fold in the Blueberries: Gently fold the coated blueberries into the batter, being careful not to overmix. Pour the batter into the prepared loaf pan and smooth the top evenly.
• Bake the Bread: Bake at 350°F for 55–60 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely before slicing.

Notes

Tip: Sprinkle a little brown sugar over the blueberry bread batter before baking to create a lightly sweet, crunchy topping once it’s baked.

Storing: Once cooled, store the blueberry bread in an airtight container at room temperature for up to three days. For longer freshness, refrigerate it for up to five days.

Freezing: Wrap the cooled loaf tightly in plastic wrap and then in foil. Freeze for up to three months, and thaw overnight in the refrigerator before serving.

Variations

• Swap the Cheese: Try Colby-Jack or mild white cheddar for a softer flavor that still adds richness without overpowering the blueberries.
• Use Fresh Blueberries: Fresh berries work just as well as frozen. Toss them with a little flour before folding them in to keep them evenly distributed.
• Change the Liquid: Replace the orange juice with milk or buttermilk for a gentler citrus note and a slightly creamier texture.
• Add a Glaze: Drizzle a simple orange glaze made from powdered sugar and orange juice over the cooled loaf for a sweet finish.

Nutrition

Serving: 1slice of bread | Calories: 258kcal | Carbohydrates: 44g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 34mg | Sodium: 450mg | Potassium: 93mg | Fiber: 1g | Sugar: 23g | Vitamin A: 255IU | Vitamin C: 12mg | Calcium: 126mg | Iron: 1mg

The post Blueberry Bread appeared first on Cleverly Simple.

Why You’ll Love This 1957 Recipe

This recipe takes corned beef, something most of us aren’t quite sure what to do with, and turns it into a warm, cheesy filling that stays tender inside the bun. The foil wrap keeps everything soft and melty, so you don’t end up with dry edges or uneven heating. It’s a clever way to make a quick meal.

I found this corned beef sandwich recipe tucked inside my grandma’s old recipe cards, dated “Sept. 1957” in her neat handwriting – so you know it’s an old one and a good one. She had a knack for stretching a can of something into a meal that felt homemade, and this budget-friendly recipe is very much my grandma’s style.

The mix of dill pickles, cheddar, and that tangy ketchup-Worcestershire sauce gives the filling a flavor that’s both savory and bright. It’s the kind of sandwich that tastes even better than you expect, especially when you unwrap it and the steam carries that cheesy aroma. I sometimes think of it as the cozy cousin to my Reuben sandwich.

Grandma’s recipes always had a practical charm, and this one is no exception. It’s budget-friendly, easy to make ahead, and perfect for feeding a small crowd. I like to serve it with a slice of Irish soda bread on the side for a simple, satisfying meal that feels like it’s been around forever.

How to Make a Corned Beef Sandwich

Preparation

Preheat the oven to 350°F so it’s ready when the sandwiches are assembled. Set out a baking sheet and enough foil to wrap each sandwich individually. Chop the dill pickles and onion, shred the cheddar cheese, and open the can of corned beef. Have all ingredients measured and within reach for easy mixing.

Step 1 – Shred the Corned Beef

Place the canned corned beef in a large mixing bowl. Use a fork to shred it into fine pieces until it’s evenly broken apart. This helps the filling mix smoothly and bake evenly later.

Step 2 – Mix the Filling

Add the chopped dill pickles, shredded cheddar cheese, minced onion, ketchup, and Worcestershire sauce to the bowl with the corned beef. Stir well until everything is evenly combined and the mixture looks creamy and cohesive. Make sure the cheese and pickles are distributed throughout.

Step 3 – Fill the Buns

Lay out the sandwich buns and separate the tops from the bottoms. Spoon a generous amount of the corned beef mixture onto each bottom half, spreading it evenly to the edges. Place the top halves on and press gently to secure.

Step 4 – Wrap the Sandwiches

Tear off pieces of foil large enough to wrap each sandwich completely. Wrap each one tightly to hold in moisture and help the cheese melt evenly. Arrange the wrapped sandwiches on the baking sheet in a single layer.

Step 5 – Bake Until Heated

Place the baking sheet in the preheated oven and bake for 20–30 minutes. The sandwiches are ready when the filling is hot in the center and the cheese is fully melted, about 160°F internally.

Step 6 – Serve Warm

Carefully unwrap each sandwich and serve right away while the filling is gooey and the buns are warm. These are best enjoyed straight from the oven for the perfect soft and melty texture.

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Corned Beef Sandwich

This corned beef sandwich turns a humble can of corned beef into something special. The pickles add a little crunch, the cheese melts beautifully, and the sauce ties it all together on a toasty bun. It’s simple, satisfying, and budget-friendly.

Course Main Course

Cuisine American

Keyword corned beef sandwich

Servings 8 sandwiches

Calories 327kcal

Author Lynette Rice

Ingredients

• 12 oz canned corned beef shredded
• ¼ Cup dill pickles chopped
• 1 Cup cheddar cheese shredded
• ½ Cup ketchup
• 1 Tablespoon minced dry onion
• 1 Tablespoon Worcestershire sauce
• 8 sandwich buns

Instructions

• Preheat the Oven: Set the oven to 350°F so it’s fully heated and ready to bake the sandwiches evenly.
• Prepare the Beef: Shred the canned corned beef into fine pieces using a fork and place it in a large mixing bowl.
• Add the Mix-Ins: Add chopped dill pickles, shredded cheddar cheese, minced onion, ketchup, and Worcestershire sauce to the bowl. Stir everything together until the filling is evenly combined and slightly creamy.
• Fill the Buns: Spoon a generous amount of the corned beef mixture onto the bottom halves of the sandwich buns and place tops on. Wrap each sandwich tightly in foil to keep them moist and help the cheese melt smoothly.
• Bake Until Heated: Place wrapped sandwiches on a baking sheet and bake for 20–30 minutes, until hot in the center and the cheese is fully melted (160°F internal temperature).
• Serve Warm: Carefully unwrap and serve the sandwiches freshly from the oven.

Notes

Tip: Chill the corned beef before shredding. It’s easier to trim any fat and break apart the meat cleanly when it’s cold, which helps the filling mix smoothly and spread evenly on the buns.

Make Ahead: The corned beef filling can be prepared up to 24 hours in advance. Store it covered in the refrigerator, then spread it onto buns, wrap in foil, and bake as directed when ready to serve.

Storing: It’s best to make each sandwich fresh in the oven.  However, you can keep leftover sandwiches wrapped in foil or in an airtight container in the refrigerator for up to 3 days. Reheat before serving for the best texture.

Freezing: Wrap each sandwich tightly in foil and place in a freezer-safe bag. Freeze for up to 2 months, then thaw overnight in the refrigerator before reheating.

Reheating: Warm the sandwiches in a 350°F oven for about 15 minutes or until heated through. For a quicker option, unwrap and microwave on medium power for 1–2 minutes, checking halfway through.

Variations

• Use Olives Instead of Pickles: The original 1957 recipe called for chipped olives. They add a mild, briny flavor that pairs nicely with the rich corned beef.
• Try a Different Cheese: Swap cheddar for Swiss or provolone for a smoother, milder melt. Each gives the sandwich a slightly different flavor while keeping it creamy.
• Add a Little Heat: Stir in a teaspoon of prepared horseradish or a few dashes of hot sauce to the filling for a gentle kick. It balances the richness without overpowering it.

Nutrition

Serving: 1sandwich | Calories: 327kcal | Carbohydrates: 35g | Protein: 15g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 37mg | Sodium: 1120mg | Potassium: 265mg | Fiber: 1g | Sugar: 5g | Vitamin A: 228IU | Vitamin C: 13mg | Calcium: 164mg | Iron: 3mg

The post Corned Beef Sandwich appeared first on Cleverly Simple.

A Family Favorite from Grandma’s Recipe Box

Unlike regular spaghetti, this version bakes into a cozy casserole that holds together beautifully. It solves the problem of juggling noodles and sauce at the table since everything is already mixed, melted, and ready to serve. Each scoop has just the right balance of tender pasta, savory beef, and melted cheese.

I found this baked spaghetti recipe tucked inside my grandma’s old recipe box, with a few smudges of sauce on the card. It immediately caught my attention because my kids love spaghetti, and I’m always looking for ways to make it feel a little different without adding extra work. This one turned out to be exactly that kind of recipe.

I like to serve it with a green salad or a slice of garlic bread, though it’s filling enough to stand on its own. If you’ve ever tried my leftover spaghetti pie recipe, this one has that same comforting feel. And it has the fresh flavor like my homemade spaghetti sauce.

How to Make Baked Spaghetti

Preparation

Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish. Dice the onion and green pepper, and set them aside. Measure out all remaining ingredients so they’re ready to use once you start cooking.

Step 1 – Cook the Spaghetti

Bring a large pot of salted water to a boil. Add the spaghetti noodles and cook according to the package directions until al dente. Drain the noodles well and set them aside while you prepare the sauce.

Step 2 – Brown the Ground Beef

In a medium stockpot over medium heat, cook the ground beef until fully browned, breaking it apart with a spoon as it cooks. This should take about 6 to 8 minutes. Drain any excess grease and transfer the beef to a bowl.

Step 3 – Cook the Vegetables

In the same pot, add the diced onion and green pepper. Cook over medium heat for about 5 minutes, stirring occasionally, until the onion is soft and translucent. This step builds flavor for the sauce.

Step 4 – Make the Sauce

Return the cooked ground beef to the pot with the vegetables. Add the pasta sauce, diced tomatoes, oregano, salt, garlic powder, and water. Stir well to combine, then bring the mixture to a gentle simmer. Let it cook for about 10 minutes to blend the flavors.

Step 5 – Combine the Casserole

In a large bowl or the same pot, mix the cooked spaghetti with the meat sauce. Add 2 cups of the shredded cheddar cheese and stir until everything is evenly coated and the cheese starts to melt into the sauce.

Step 6 – Assemble and Bake

Pour the spaghetti mixture into the prepared baking dish, spreading it out evenly. Sprinkle the remaining 1 cup of cheddar cheese over the top. Bake for 20 minutes, or until the cheese is melted and bubbly around the edges.

Step 7 – Serve Warm

Remove the baked spaghetti from the oven and let it rest for about 5 minutes before serving. This helps the casserole set and makes it easier to scoop. Serve warm and enjoy.

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Baked Spaghetti

This baked spaghetti turns a classic family favorite into a cheesy, scoopable casserole. The edges bake up perfectly golden while the center stays rich and saucy. It’s an easy, homemade dinner made with simple pantry staples.

Course Dinner

Cuisine American

Keyword baked spaghetti

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Servings 12 servings

Calories 351kcal

Author Lynette Rice

Equipment

• 9×13 Baking Pan

Ingredients

• 16 oz spaghetti noodles
• 1 lb ground beef
• 1 Cup chopped onion diced
• 1 Cup green pepper diced
• 24 oz pasta sauce
• 14 oz diced tomatoes
• 2 teaspoon oregano
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 3 Cups cheddar cheese
• ¼ Cup water

Instructions

• Prepare the Oven and Pan: Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
• Cook the Spaghetti: Bring a large pot of water to a boil and cook the spaghetti according to al dente package directions. Drain and set aside.
• Brown the Ground Beef: In a medium stockpot, cook the ground beef over medium heat until fully browned. Drain excess grease and set the beef aside.
• Cook the Vegetables and Sauce: In the same pot, cook the diced onion and green pepper until the onion is soft and translucent. Add the cooked ground beef back to the pot along with the pasta sauce, diced tomatoes, oregano, salt, and garlic powder. Stir well, bring to a simmer, and cook for 10 minutes.
• Combine the Casserole: In a large bowl or the pasta pot, stir together the cooked spaghetti, meat sauce, and 2 cups of the shredded cheddar cheese until evenly combined.
• Assemble and Bake: Pour the mixture into the prepared baking dish. Sprinkle the remaining cheese evenly over the top and bake for 20 minutes, or until the cheese is melted and bubbly.
• Serve Warm: Let the casserole rest for a few minutes, then serve warm and enjoy.

Notes

Tip: Cook the spaghetti just to al dente. The noodles will continue to soften as the casserole bakes, so slightly firm pasta helps keep the texture just right.

Make Ahead: Assemble the baked spaghetti up to one day in advance, cover it tightly with foil, and refrigerate. When ready to bake, remove it from the fridge while the oven preheats and add about 10 extra minutes to the baking time.

Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days. Let the casserole cool completely before covering to prevent condensation.

Freezing: To freeze, wrap the unbaked or baked casserole tightly in plastic wrap and then foil. Freeze for up to 2 months, and thaw overnight in the refrigerator before baking or reheating.

Variations

• Use Different Meat: Try ground turkey or Italian sausage instead of beef for a lighter or more seasoned flavor. Both work well with the sauce and cheese.
• Add More Vegetables: Stir in sliced mushrooms or olives, or spinach for extra stretch and melt. It’s an easy way to sneak in more veggies.
• Change the Cheese: Use mozzarella or a cheddar-mozzarella blend for a stretchier, melty top. Parmesan sprinkled before baking adds a nice salty finish.

Nutrition

Serving: 1serving | Calories: 351kcal | Carbohydrates: 35g | Protein: 20g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 53mg | Sodium: 723mg | Potassium: 506mg | Fiber: 3g | Sugar: 5g | Vitamin A: 619IU | Vitamin C: 18mg | Calcium: 241mg | Iron: 2mg

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A Simple Supper

There’s something comforting about how quickly this pizza burger recipe together. A few pantry staples, a skillet, and a baking sheet are all you need. It’s perfect for those nights when everyone’s hungry and you want dinner on the table without a lot of fuss.

I found this pizza burger recipe in an old newspaper clipping my grandma had tucked away in her recipe box. The paper was soft from age, but the recipe was clear and easy to follow – just the kind she liked. It’s the kind of meal that feels familiar even the first time you make it.

This recipe reminds me a lot of my school pizza – easy, nostalgic, and always a hit with the family. It’s one of those easy pizza meals that never goes out of style because it’s built on simple, good flavors.

How to Make Pizza Burger

Preparation

Preheat the oven to 350°F and line a baking sheet with parchment paper or foil for easy cleanup. Set out the hamburger buns, shredded mozzarella, and seasonings so everything is ready to go. Have a skillet and spatula nearby for browning the beef.

Step 1 – Brown the Beef

Place the ground beef in a large skillet over medium heat. Cook for about 6–8 minutes, breaking it apart with a spatula as it browns. When the beef is fully cooked and no pink remains, drain off any excess grease.

Step 2 – Season and Simmer

Stir in the tomato sauce, salt, garlic powder, and oregano. Let the mixture simmer for 3–4 minutes, stirring occasionally, until the sauce thickens slightly and the flavors blend together. Remove from heat.

Step 3 – Prepare the Buns

Arrange the hamburger bun bottoms on the prepared baking sheet in a single layer. If you prefer a crispier base, toast them in the oven for 3–5 minutes before adding the beef mixture.

Step 4 – Add the Beef Mixture

Spoon the seasoned beef mixture evenly over each bun, spreading it to cover the surface. Make sure each bun has a generous layer so every bite is flavorful and saucy.

Step 5 – Top with Cheese

Sprinkle mozzarella cheese evenly over the beef on each bun. Add as much as you like for a gooey, cheesy finish.

Step 6 – Bake Until Melty

Place the baking sheet in the oven and bake for about 15 minutes, or until the cheese is melted and bubbly and the buns are warmed through.

Step 7 – Serve Warm

Remove from the oven and serve right away. Add the top buns if you like a sandwich-style pizza burger, or enjoy them open-faced for a classic version.

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Pizza Burgers

This pizza burger combines two classics into one easy meal. The sauce is flavorful, the cheese is gooey, and the buns get just the right amount of crisp in the oven. It’s simple, filling, and always a hit.

Course Dinner

Cuisine American

Keyword pizza burger

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 8 pizza burgers

Calories 249kcal

Author Lynette Rice

Ingredients

• 1 lb ground beef
• 2/3 Cup tomato sauce
• 3/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon oregano
• 2 Cups mozzarella cheese
• 4 hamburger buns

Instructions

• Brown the Beef: Place the ground beef in a skillet over medium heat and cook until fully browned, breaking it apart as it cooks. Drain off any excess grease.
• Season and Simmer: Stir in the tomato sauce, salt, garlic powder, and oregano. Let the mixture simmer for a few minutes so the flavors blend and the sauce thickens slightly.
• Prepare the Buns: Arrange the hamburger bun bottoms and tops on a baking sheet in a single layer.
• Add the Beef Mixture: Spoon the beef mixture evenly over each bun, spreading it slightly so every bite is saucy and flavorful.
• Top with Cheese: Sprinkle mozzarella cheese generously over the beef on each bun.
• Bake Until Melty: Bake at 350°F for 15 minutes, or until the cheese is fully melted and bubbly and the buns are warmed through.
• Serve Warm: Remove from the oven and serve immediately.

Notes

Tip: Toast the buns lightly before adding the beef mixture if you prefer a sturdier base. A quick 3–5 minutes in the oven helps keep them from getting soggy, especially if your sauce is on the juicy side.

Make Ahead: The beef mixture can be cooked and seasoned up to one day ahead. Store it in an airtight container in the refrigerator, then reheat and assemble the buns just before baking.

Storing: Keep leftover beef mixture in an airtight container in the refrigerator for up to 3 days. For the best texture, assemble fresh buns when ready to serve.

Freezing: The cooked beef mixture freezes well for up to 2 months. Let it cool completely, then store in a freezer-safe container or bag and thaw overnight in the refrigerator before using.

Variations

• Add Toppings: Layer sliced pepperoni, cooked sausage, or mushrooms over the beef before adding cheese for extra flavor and texture. It’s an easy way to make each pizza burger your own.
• Try Different Cheese: Mozzarella is classic, but provolone, Italian blend, or even a little cheddar melt beautifully and add a new flavor. Use what you have on hand.
• Use Ground Turkey or Chicken: Swap the beef for lean ground turkey or chicken. Let it simmer a few extra minutes so the sauce stays rich and saucy.

Nutrition

Serving: 1pizza burger | Calories: 249kcal | Carbohydrates: 13g | Protein: 20g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 59mg | Sodium: 634mg | Potassium: 292mg | Fiber: 1g | Sugar: 3g | Vitamin A: 279IU | Vitamin C: 2mg | Calcium: 183mg | Iron: 2mg

The post Pizza Burger appeared first on Cleverly Simple.

Comfort in Every Savory Bite

One of the hardest things about making roast beef is keeping it juicy. Too often it turns out dry or bland, but this recipe fixes that with a simple trick – coffee and soy sauce. It sounds unusual, but together they create a deep, savory flavor that makes the beef taste like it’s been slow-simmered all day. The best part is how effortless it is once everything’s in the slow cooker.

I found this beef au jus recipe tucked inside a local church cookbook I picked up not long ago. The page was worn and splattered, which is always a good sign. It promised tender beef and a rich sauce made right in the slow cooker, and it didn’t disappoint. From the first time I made it, it felt like something that had been in our family for years.

It reminds me a bit of my crockpot pulled pork – simple ingredients, slow-cooked to perfection, and perfect for feeding a crowd. And if you’re in the mood for something with a little more tang, my BBQ beef sandwich has that same hearty comfort with a different kind of flavor.

Key Ingredients and Substitutions

• Chuck roast: This cut becomes tender and flavorful after slow cooking. Trim off any extra fat before searing so the sauce doesn’t get greasy.
• Olive oil: Helps brown the roast and adds a light richness to the sauce. You can use vegetable oil if that’s what you have.
• Soy sauce: Adds salt and depth to the au jus. It’s the secret to that savory, slow-cooked flavor without needing extra broth.
• Brewed coffee: Gives the sauce a deep, rich taste that balances the soy sauce. If you’re not a coffee drinker, beef broth works just fine.
• Bay leaves: Add a subtle earthy flavor that rounds out the sauce. Just remember to remove them before serving.
• Oregano: Brings a warm, herby note that pairs nicely with the beef. Thyme or rosemary can step in if you’re out of oregano.
• Garlic: A little minced garlic adds flavor that seeps into the beef as it cooks. Fresh is best, but jarred garlic works in a pinch.
• Onions: They cook down into the sauce, adding sweetness and body. I like to slice them thick so they hold up through the long cooking time.
• Buns: Soft sandwich buns are perfect for soaking up the au jus. Toast them with a little butter for extra flavor and texture.

How to Make Beef Au Jus

Preparation

Set out your slow cooker and a large, heavy skillet. Trim any excess fat from the chuck roast and slice the onions. Measure out the soy sauce, brewed coffee, oregano, and other ingredients so everything is ready to go before you start cooking.

Step 1 – Sear the Beef

Heat the olive oil in the skillet over medium-high heat. Add the chuck roast and sear it on all sides for about 2–3 minutes per side, until it’s deeply browned. This step builds flavor and helps create a rich base for the sauce.

Step 2 – Build the Sauce

While the beef browns, pour the soy sauce and brewed coffee into the slow cooker. Add the bay leaves, oregano, minced garlic, and sliced onions. Stir gently to combine and spread the onions evenly across the bottom.

Step 3 – Add the Roast

Transfer the browned roast into the slow cooker, nestling it into the liquid and onions. Make sure some of the onions rest on top of the beef for even flavor. Cover the slow cooker with the lid.

Step 4 – Slow Cook Until Tender

Cook on low for 8–10 hours, until the beef is fork-tender and easily pulls apart. The liquid will turn into a flavorful au jus as it cooks. Remove the bay leaves before shredding.

Step 5 – Shred and Serve

Lift the roast out of the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker and stir it into the juices. Serve the beef on buns with extra au jus for dipping, or toast the buns with butter for added flavor and texture.

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Beef Au Jus

This beef au jus is all about slow-cooked comfort. The chuck roast becones tender, savory, and practically melts into its own rich dipping sauce. You'll end up juicy shredded beef that's perfect for sandwiches.

Course Dinner

Cuisine American

Keyword beef au jus

Prep Time 15 minutes minutes

Cook Time 10 hours hours

Servings 8 sandwiches

Calories 459kcal

Author Lynette Rice

Ingredients

• 3 pound chuck roast trimmed of fat
• 1 Tablespoon olive oil
• 1/4 Cup soy sauce
• 1 Cup brewed coffee
• 2 bay leaves
• 2 teaspoons oregano
• 1 clove garlic minced
• 2 medium onions sliced
• 8 sandwich buns

Instructions

• Sear the Beef: Heat the olive oil in a large, heavy skillet over medium-high heat. Add the chuck roast and sear it on all sides until deeply browned.
• Build the Sauce: While the beef browns, add the soy sauce, brewed coffee, bay leaves, oregano, garlic, and sliced onions to the slow cooker. Give everything a quick stir.
• Add the Roast: Transfer the browned roast into the slow cooker, nestling it into the liquid and onions.
• Slow Cook Until Tender: Cover and cook on low for 8–10 hours, until the beef is fall-apart tender and easily shreds with a fork.
• Shred & Serve: Remove the beef and shred it, then return it to the slow cooker to soak up the juices. Serve on buns with extra au jus for dipping, or butter and toast the buns for extra flavor and texture.

Notes

Tip: Butter and toast the sandwich buns to add another layer of texture and flavor to your finished dish!

Make Ahead: The roast can be seared and placed in the slow cooker insert the night before. Cover and refrigerate, then set the insert in the slow cooker and start cooking in the morning for an easy dinner.

Storing: Store leftover shredded beef with some of the au jus in an airtight container in the refrigerator for up to 4 days. Keeping the meat in the liquid helps it stay moist and flavorful.

Freezing: Freeze the beef and its juices together in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator before reheating.

Variations

• Swap the Coffee: Use beef broth or low-sodium stock instead of coffee for a more traditional flavor that’s still rich and savory.
• Change the Herbs: Try thyme or rosemary in place of oregano for a slightly different aroma and taste. Both pair beautifully with slow-cooked beef.
• Add Cheese: Top the shredded beef with provolone or Swiss cheese, then broil for a minute until melted for a French dip–style sandwich.

Nutrition

Serving: 1sandwich | Calories: 459kcal | Carbohydrates: 25g | Protein: 38g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 757mg | Potassium: 695mg | Fiber: 2g | Sugar: 4g | Vitamin A: 33IU | Vitamin C: 3mg | Calcium: 108mg | Iron: 5mg

The post Beef Au Jus appeared first on Cleverly Simple.

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