Budget Bytes

Gnocchi with Sausage and Fall Vegetables

Melissa Nolan — Fri, 11 Sep 2026 13:30:00 +0000

Autumn might be my favorite season, and this Gnocchi with Sausage and Fall Vegetables is every reason why on one sheet pan! It’s a super simple dinner and cleanup takes only minutes. Potato gnocchi, savory smoked sausage, earthy Brussels sprouts, sweet carrots, and red onion are tossed with smoked paprika, thyme, garlic powder, and a little oil, then roasted until golden and caramelized. A sprinkle of fresh Parmesan finishes everything off with just the right amount of cheesy flavor. But the part I love most? This is a FULL MEAL with protein, carbs, and plenty of veggies, all made on one sheet pan in just five simple steps!

A Full Fall Dinner on One Sheet Pan

If you made my gnocchi and spring vegetables earlier this year, think of this sheet pan meal as its cozy fall cousin. Instead of boiling the gnocchi, it roasts with smoked sausage and fresh vegetables, so the gnocchi gets golden and a little crisp around the edges as the veggies caramelize. I use the same simple sheet pan approach I like in our roasted sausage and vegetables recipe, but adding gnocchi turns it into an even heartier all-in-one dinner.

The thing with sheet pan dinners is that everything has to finish cooking at roughly the same time. This can get a bit tricky when you’ve got gnocchi, sausage, and a pile of vegetables all sharing the same pan. But don’t worry, I handled all the guesswork for you! I roast everything at 450°F so the carrots and Brussels sprouts have enough time to get tender and caramelized, and the gnocchi gets nicely golden at the same time. And as much as I love fresh herbs, dried thyme is the better choice here because it can handle that high heat without burning. When it’s done, everything is browned, smoky, and ready for a generous shower of Parmesan. Now that’s what I call an easy weeknight dinner!

Don’t boil the gnocchi first. You can use homemade gnocchi if you’ve got the time, but I like to grab a package of shelf-stable gnocchi to keep things extra easy. I add it straight to the sheet pan without boiling. In the oven, the outside gets chewy with lightly crisp edges, and the inside stays tender.
Your sheet pan will look pretty full. Try to arrange everything in a single layer, but don’t worry if you can’t get it completely even. The steam released by the vegetables helps the gnocchi cook, and the pieces exposed to the hot oven will still get roasted.
Keep the vegetable pieces fairly consistent in size. I trim the tough ends from the Brussels sprouts and halve them, slice the carrots into rounds about ½-inch thick, and cut the red onion into chunky slices about ½ inch thick. That way, the carrots have time to soften without the onion getting too dark before everything else is ready. See my step photos below for a visual reference!
Check the vegetables for doneness first. I look for fork-tender carrots and Brussels sprouts, hot sausage with browned edges, and gnocchi that looks plump with golden spots (this takes about 30-35 minutes in my oven).
Also, feel free to season with whatever you’d like! I leaned into fall vibes with salt, pepper, garlic powder, smoked paprika, and dried thyme. I think most dried herbs, onion powder, red pepper flakes, or warm spices like cinnamon, ginger, clove, allspice, etc., would be great too.

Melissa Nolan serving her gnocchi with sausage and fall vegetables dinner in our Nashville test kitchen!

The veggies are where you could make the most cost savings in this recipe! I think the Brussels sprouts, carrots, and red onion are perfect here, but use what you already have or whatever vegetables are priced well that week. Potatoes, butternut or acorn squash, parsnips, turnips, and beets can all handle the full roasting time. Sweet potatoes are another great option, and they’re especially good roasted alongside sausage, like in our sheet pan chicken sausage dinner.

And definitely check your fridge for any veggies that are about to go bad! Quicker-cooking vegetables like tomatoes, bell peppers, broccoli, zucchini, and summer squash should go onto the pan halfway through cooking so they don’t burn or turn too soft. Options like zucchini and tomatoes will release some moisture as they roast, so keep high-water vegetables to a minimum to stop everything getting watery.

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Gnocchi with Sausage and Fall Vegetables

Gnocchi with Sausage and Fall Vegetables is an easy sheet pan dinner with roasted gnocchi, smoky sausage, caramelized veggies, and Parmesan cheese!

Course Main Course

Cuisine American

Total Cost $12.31 recipe / $3.08 serving

Prep Time 15

Cook Time 35

Total Time 50

Servings servings (2 cups each)

Calories 675kcal

Author Melissa Nolan

Equipment

15×12 Sheet Pan
1 Large Bowl

Ingredients

16 oz potato gnocchi uncooked, $2.82*
1 lb. Brussels sprouts tipped and halved, $3.46
1 red onion medium sliced, (2 cups) $1.18
3 carrots peeled and chopped, (about 2 cups) $0.48
14 oz. smoked sausage sliced, $2.97**
2 Tbsp vegetable oil $0.08
1 tsp salt $0.04
½ tsp black pepper freshly cracked, $0.08
1 tsp garlic powder $0.08
1 tsp smoked paprika $0.08
1 tsp dried thyme $0.12
½ cup fresh Parmesan cheese grated, $0.92***

US Customary – Metric

Instructions

Gather all ingredients and preheat the oven to 450°F.
Place the potato gnocchi, cut Brussels sprouts, sliced red onions, carrots, and sliced sausage in a large bowl. Drizzle in the vegetable oil and sprinkle with salt, pepper, garlic powder, smoked paprika, and dried thyme.
Using a rubber spatula, fold all ingredients to coat and lay them flat on a lined sheet pan.
Place the sheet pan in the preheated oven and cook for 30-35 minutes.
Divide the gnocchi, sausage, and vegetables into 4 bowls and evenly top with fresh Parmesan, then enjoy.

See how we calculate recipe costs here.

Notes

*I use shelf-stable potato gnocchi for this recipe because it can go straight onto the sheet pan without boiling first and holds up well to roasting. Homemade gnocchi also works, but it may turn out a little softer. Don’t boil the gnocchi first!

**Smoked sausage is already fully cooked. It’s also my favorite for this recipe because it brings plenty of savory, smoky flavor without using a bunch of extra seasoning. Kielbasa, beef sausage, turkey sausage, chicken sausage, or andouille will also work. Make sure whatever sausage you choose is already fully cooked.

***I finish this dish with freshly grated Parmesan for a little melt over the hot gnocchi and vegetables. It tastes fresher and melts better than shelf-stable shaker Parmesan here. Mozzarella, provolone, or goat cheese would also be delicious.

Nutrition

how to make Gnocchi with Sausage and Fall Vegetables step-by-step photos

Gather all of your ingredients and preheat the oven to 450°F. Also, line a 15×12-inch sheet pan and set it aside for now.

Prep the vegetables: Trim the tough ends from 1 lb. Brussels sprouts and cut each sprout in half. Peel 3 carrots and slice them into roughly ½-inch rounds. Cut 1 medium red onion into chunky, roughly ½-inch slices. Slice 14 oz. smoked sausage into rounds about ½ inch thick.

Season everything: Add 16 oz. potato gnocchi, 1 lb. halved Brussels sprouts, 3 sliced carrots, 1 sliced red onion, and 14 oz. sliced smoked sausage to a large bowl. There’s no need to boil the gnocchi first! Drizzle with 2 Tbsp vegetable oil, then add 1 tsp salt, ½ tsp black pepper, 1 tsp garlic powder, 1 tsp smoked paprika, and 1 tsp dried thyme. Fold everything together until the vegetables, sausage, and gnocchi are evenly coated in the oil and seasonings.

Fill the sheet pan: Transfer everything to the prepared sheet pan and arrange it in as much of a single layer as possible. The pan will look fairly full.

Cook in the oven: Bake for 30-35 minutes. There’s no need to stir halfway through. It’s ready when the carrots and Brussels sprouts are fork-tender, the sausage is hot with browned edges, and the gnocchi looks plump with lightly roasted spots.

Add the Parmesan: Divide the roasted gnocchi, sausage, and vegetables between 4 bowls, about 2 cups per serving. Finish each bowl with some of the ½ cup freshly grated Parmesan (or sprinkle it directly over the sheet pan, as shown here), then serve while everything is hot. Enjoy!

What to Serve with Sheet Pan Gnocchi

Between the gnocchi, smoked sausage, and roasted vegetables, this sheet pan has dinner pretty well covered. But if I wanted something extra on the table, I’d probably go with a really simple salad, like our wilted spinach salad. It only takes about 20 minutes to make and feeds four people, so the timing works nicely with this recipe. To really round out the fall dinner, our butternut squash salad or kale salad are also beautiful, lighter sides that work really well with these cozy fall flavors.

And if you want to keep things REALLY easy but still add an extra veggie, you could use whatever you’ve already got hanging out in the freezer. Some steamed green beans or peas that you can quickly ping in the microwave are simple and budget-friendly, too!

Storage & Reheating

This gnocchi sheet pan is definitely at its best straight from the oven, when the gnocchi is still crisp, and the vegetables are nicely roasted. But leftovers are still great! Let everything cool, then store it in an airtight container in the refrigerator for 3-4 days. Just keep in mind the carrots and Brussels sprouts will soften as they sit, and the gnocchi will lose some of its crispness.

Reheating

For the best texture, I like to spread the leftovers back onto a sheet pan and warm them in a 375°F oven until heated through. For a single serving, the microwave is perfectly fine and much quicker, but the gnocchi and vegetables will be softer.

Freezing

I don’t recommend freezing this one. Freezing and thawing changes the texture of the gnocchi, and the roasted vegetables can become quite soft and watery.

Other Gnocchi Recipes to Try

If you’ve got a little extra time, I highly recommend making my Potato Gnocchi from scratch. It’s soft, pillowy, and made with just five simple ingredients.
For a creamier way to use gnocchi, Creamy Chicken and Gnocchi pairs it with tender chicken, spinach, and a rich sauce for a cozy weeknight dinner!
Our Cheesy Gnocchi Skillet is another easy weeknight option, with tender gnocchi and plenty of melty cheese ready in less than 30 minutes.
When soup season rolls around, I also love turning gnocchi into a bowl of Creamy Chicken Gnocchi Soup, with chicken, vegetables, and a creamy broth.

Sheet Pan Honey Mustard Chicken and Veggies

$8.45 recipe / $2.11 serving

Sheet Pan Chicken Fajitas

$10.19 recipe / $2.55 serving

Sheet Pan Kielbasa Potatoes and Green Beans

$9.47 recipe / $2.37 serving

One Pan Salmon Dinner

$9.82 recipe / $2.45 serving

The post Gnocchi with Sausage and Fall Vegetables appeared first on Budget Bytes.

Chicken Tenders

Jess Rice — Wed, 09 Sep 2026 13:30:00 +0000

These classic Chicken Tenders are baked, not fried, so they’re easy to make, lighter, and still incredibly satisfying. They come out super crispy on the outside and juicy on the inside, and are made with simple pantry ingredients I almost always have on hand. I bake a batch, portion, and freeze them, then reheat them in the oven or air fryer for an easy lunch or dinner! At only $1.76 per serving, they’re an affordable homemade option (with no mystery ingredients!) that fits easily into my grocery budget.

Crispy Oven Baked Chicken Tenders

For this chicken tenders recipe, I borrowed the plain Greek yogurt method from our homemade chicken nuggets because I already knew how well it helps the breading stick without the usual flour-and-egg setup. I thin the yogurt with a little water, then press each tender into seasoned panko. I also toast the panko before breading the chicken. This gives the crumbs a head start on browning in the oven so the coating comes out deeply golden and crispy without frying!

And lately, having an easy batch of chicken tenders ready to go has been especially helpful. My daughter isn’t a picky eater (thankfully!), but when it comes to chicken, she’s firmly Team White Meat. With her starting a new school and our days feeling a little more chaotic, meal prep has become my saving grace. I’ve been buying meat in bulk whenever I spot a good deal, and I managed to score chicken tenders at a great price. I didn’t realize until recently that three chicken strips at Chick-fil-A can run $5 to $6. This recipe makes about three times as many for around the same cost, so making a batch for the freezer is an easy decision!

Let the extra yogurt drip off first. The Greek yogurt gives the panko something to stick to, and its mild acidity also helps soften the surface of the chicken as you prep the breadcrumbs. But you don’t want a thick layer going into the breadcrumbs. I let the excess drip back into the bowl before breading each tender so the panko doesn’t become too wet and pasty (which can affect browning and crispness).
Don’t take your eyes off the panko. I start checking the breadcrumbs after 2 minutes because they can brown fast. Pull them once they’re lightly golden, even if the color isn’t perfectly even. They’ll continue to darken once you bake the chicken.
Press the panko on firmly. I always press the panko onto both sides of each tender so it really sticks to the yogurt coating. A little pressure here helps give you a fuller, more even crust and keeps more of those crispy crumbs on the chicken instead of on the bottom of the pan.
Give the chicken some room. Arrange them in a single layer without overlapping or crowding the pan. Leaving space around each one lets the hot oven air reach more of the coating, which helps the panko get perfectly crisp in the oven.
Check the smaller pieces first. Chicken tenderloins aren’t always the same thickness, so I don’t rely on the timer alone. If your package has a mix of sizes, start checking the thinner pieces early and pull them when they reach 165°F in the thickest part. The finished coating should be crisp and browned, with opaque, fully cooked chicken inside!
Change up the seasoning! The garlic and onion powder keep these chicken tenders simple and versatile, but the panko is easy to customize. For a spicier batch, try swapping in some Nashville hot seasoning or use lemon pepper, smoked paprika, or Italian seasoning instead. Adjust the added salt if your seasoning blend already contains it.

When I serve these to my family, I usually count ~2 tenders as one serving (about ¼ lb. of chicken each). It’s also really easy to scale the recipe up for a bigger family or for meal prep. Adjust the number of servings in the recipe card below and the ingredient amounts will update automatically. If you’re doubling the recipe, I’d cook them in batches so the sheet pan doesn’t get overcrowded!

I almost always put out a dipping sauce with chicken tenders, and our honey mustard sauce is usually the first one I reach for because the sweet, tangy flavor works great with the savory chicken. Homemade ranch dressing is another easy option, especially if I’m serving raw veggies alongside because it can do double duty as a dip. Or for a classic chicken-and-fries dinner, I’ll add some air fryer French fries so I’m not trying to fit another sheet pan in the oven at the same time. And when I want to make dinner a little heartier, homemade mac and cheese makes the meal feel extra cozy!

More Serving Ideas

Make a chicken tender sandwich: Tuck a couple of tenders into a soft bun with lettuce, pickles, and whichever sauce you’re already using for dipping. It’s an easy way to turn the same batch into a completely different lunch the next day.
Turn them into a salad: Slice the warm tenders over my Caesar slaw for a crunchy, creamy meal that still feels fresh. This is also a great use for reheated tenders because the slaw brings plenty of texture even if the breading has softened a little!
Keep it simple for the kids: I’ll sometimes just add fruit or raw veggies on the side and let everyone choose their own dipping sauce. It keeps dinner easy without making a separate meal.

My Caesar slaw is a delicious way to serve this crispy chicken!

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Chicken Tenders

These easy Chicken Tenders are oven baked with a crisp panko coating and tender chicken inside, perfect for busy lunches, dinners, or meal prep.

Course Main Course

Cuisine American

Total Cost $7.03 recipe / $1.76 serving

Prep Time 15

Cook Time 30

Total Time 45

Servings servings (2 tenders each)

Calories 307kcal

Author Jess Rice

Equipment

Mixing bowl
Baking Sheet
Parchment Paper

Ingredients

1 lb. chicken tenders $5.66*
⅓ cup plain Greek yogurt $0.33**
¼ tsp salt $0.01
3 Tbsp water $0.00
1¾ cups panko breadcrumbs $0.82***
½ tsp onion powder $0.03
½ tsp garlic powder $0.03
¼ tsp salt $0.01
⅛ tsp black pepper freshly cracked, $0.02
2 Tbsp neutral oil $0.12****

Instructions

Gather ingredients. Preheat oven to 400℉.
Add the chicken, Greek yogurt, salt, and water to a bowl.
Mix to combine. Cover the marinating chicken and refrigerate.
In a medium-size mixing bowl, mix together panko, onion powder, garlic powder, salt, pepper, and neutral oil.
Spread the panko out on a parchment-lined baking sheet.
Toast them for 2-5 minutes in the oven until golden brown. It’s ok if the panko varies in color, toasting them before breading helps make these chicken tenders extra crispy, but they will continue to brown on the chicken during the baking process. Set a timer for 2 minutes to start with and check them! The panko can burn fast!
Transfer the toasted panko back to the mixing bowl you used to add the seasonings. One at a time, using your hands or tongs, toss the marinated chicken tenders in the toasted panko mixture, pressing it into the panko to make sure they are thoroughly covered on both sides.
Transfer each breaded chicken tender to a parchment-lined baking sheet. (You can use the same parchment and baking sheet you toasted the panko crumbs on.)
Bake the chicken tenders in the oven for 30 minutes, flipping them halfway through. Make sure they reach the minimum internal temperature of 165℉.

See how we calculate recipe costs here.

Notes

*The package of chicken tenders I bought at Walmart was $4.92/lb. My package was just over 1 lb, with 9 big tenders. This recipe will typically yield 8-9 tenders, depending on how many are in your package.

**If you don’t have plain Greek yogurt, feel free to use regular plain yogurt! I’d use less water and add only enough to thin it so it easily coats the chicken. See my step-by-step photos below for the consistency you’re looking for.

***I prefer panko because the crumbs are larger and lighter than regular breadcrumbs, so they bake up crispier. Regular breadcrumbs will work, but the coating will be finer and less crunchy.

****Neutral oil just means an oil with a mild flavor so it won’t compete with the seasoning in the panko. Canola, vegetable, grapeseed, or refined avocado oil are all good options here. I’d use whichever one you already have or whichever fits your grocery budget best.

Try the air fryer: Using our air fryer chicken tenders as a guide, cook them at 400°F for about 13 minutes, flipping halfway through, until the thickest piece reaches 165°F. Cook in batches so they don’t overlap.

These chicken tenders contain gluten from the panko and dairy from the Greek yogurt. For a gluten-free version, use gluten-free panko or breadcrumbs. To make them dairy-free, use a plain dairy-free yogurt instead. Since dairy-free yogurts can vary quite a bit in thickness, add the water gradually and stop once the yogurt is loose enough to coat the chicken.

Nutrition

how to make Chicken Tenders Step-by-Step Photos

Gather all of your ingredients and preheat the oven to 400°F. Also, line a baking sheet with parchment paper.

Coat the chicken: Add 1 lb. chicken tenders, ⅓ cup plain Greek yogurt, ¼ tsp salt, and 3 Tbsp water to a medium bowl.

Toss until every piece of chicken is evenly coated in the thinned yogurt mixture. Cover and refrigerate the chicken while you prepare the breadcrumbs.

Season the panko: In a medium mixing bowl, combine 1¾ cups panko breadcrumbs, ½ tsp onion powder, ½ tsp garlic powder, ¼ tsp salt, ⅛ tsp freshly cracked black pepper, and 2 Tbsp neutral oil. Mix well so the seasonings and oil are evenly distributed throughout the crumbs.

Toast the panko: Pour the seasoned panko onto the prepared baking sheet and spread it out into an even layer so it can toast evenly.

Bake the breadcrumbs for 2-5 minutes, until lightly golden. Some variation in color is totally fine because the panko will continue browning once it’s on the chicken. Start checking at 2 minutes and keep a close eye on it from there because panko can burn quickly.

Bread the chicken: Transfer the toasted panko back to the mixing bowl. Working with one tender at a time, lift the chicken from the yogurt mixture and let the excess coating drip back into the bowl. Toss each tender in the toasted panko, then press the crumbs firmly onto both sides so the chicken is thoroughly coated.

Bake the chicken: Place each breaded chicken tender back onto the parchment-lined baking sheet. Make sure they’re in an even layer and don’t overlap so they bake evenly. You can reuse the same parchment and pan you used to toast the breadcrumbs.

Bake the tenders at 400°F for 30 minutes, flipping each piece halfway through so both sides can brown. The coating should be crisp and browned when the tenders are ready. Check the thickest piece with a meat thermometer and make sure the internal temperature reaches 165°F before serving. Serve and enjoy!

Storage & Reheating

These chicken tenders are definitely crispiest straight from the oven, but leftovers still hold up well. Let them cool completely, then store them in an airtight container in the refrigerator for 3-4 days.

Reheating

I find the best way to bring back some of the crunch is in the oven or air fryer. Bake them at 400°F for about 8-10 minutes, or air fry at 400°F for about 4-6 minutes, until heated through and crispy again. Start checking early, especially with smaller tenders, so the chicken doesn’t dry out while you’re reheating.

Freezing

These are great for stashing in the freezer, which is one of the main reasons I like making a double batch! Let the baked tenders cool completely, then arrange them in a single layer on a parchment-lined baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container and freeze for up to 3 months. Flash freezing first keeps the tenders from sticking together. You can reheat them straight from frozen in the oven or air fryer.

Try These Chicken Tender Recipes Next!

Prefer using the air fryer? These Air Fryer Chicken Tenders use a mix of regular breadcrumbs and panko and cook in about 13 minutes.
I love how the honey mustard does double duty in these Honey Mustard Chicken Strips. It helps the panko stick to the chicken and doubles as a sweet, tangy dipping sauce for serving.
If you want some heat, Sriracha Chicken Strips marinate the chicken in Sriracha, ginger, and garlic before coating it in panko and baking until crunchy.
Another fun variation I’d recommend is our Coconut Chicken Strips. The coating mixes panko with sweetened coconut, and the sweet chili sauce gives the whole thing a completely different flavor direction.

Homemade Chicken Nuggets

$2.65 recipe / $0.66 serving

Nashville Hot Chicken

$9.21 recipe / $2.30 serving

Chicken Parmesan

$7.95 recipe / $1.99 serving

Air Fryer Fried Chicken

$8.51 recipe / $0.85 serving

The post Chicken Tenders appeared first on Budget Bytes.

Butternut Squash Lasagna

Jennie Alley — Mon, 07 Sep 2026 13:30:00 +0000

Some recipes are worth slowing down for, and this Butternut Squash Lasagna is one of them. Tender noodles, melty cheese, earthy kale and mushrooms, and squash puree come together with a from-scratch brown butter béchamel sauce infused with sage. It’s nutty, aromatic, and definitely the real star (but I promise it’s easy to make!) This recipe takes a little patience, but the finished dish is cozy and rich without feeling too heavy. I make it with super simple, budget-friendly ingredients, and one pan makes enough to feed 9 for only $1.88 per serving. And because it tastes even better the next day, this recipe works really well for meal prep!

A Vegetarian Lasagna Made with Budget Basics

Roasted butternut squash is one of my favorite fall sides, so turning it into a hearty vegetarian spin on classic lasagna felt like an obvious next move. Preparing a whole squash may sound like the hard part, but this method makes it almost ridiculously easy. I don’t peel it or wrestle with it trying to cut it into cubes. Instead, I slice it in half, scoop out the seeds, and roast it until the flesh is soft enough to lift straight from the skin. Then I blend it with cottage cheese and vegetable broth to create a velvety sauce, ready to layer with the mushroom-kale filling, mozzarella, and sage brown butter béchamel sauce.

And don’t let the words brown butter béchamel scare you off. It’s made with budget basics like butter, flour, and milk, with fresh sage added as the butter browns. That little extra step gives the sauce a rich, toasted flavor that balances the sweet squash and earthy vegetables. Even better, the sage leaves turn crisp in the butter, so I save them to garnish the finished lasagna. Nothing wasted and inexpensive ingredients creating this much flavor is a budget win if I’ve ever seen one!

Use a sharp knife to make cutting the squash easier! Butternut squash is dense, so a large, sharp chef’s knife makes halving it much easier than trying to force a dull blade through it. I set the squash on a stable cutting board and work slowly. If the knife starts to stick, pull it back out and reposition it rather than pushing harder.
Roast the squash cut-side down. I roast the squash flesh-side down so it has direct contact with the hot pan, which encourages a little browning and helps the squash soften as steam builds underneath. It’s ready when a knife slides easily into the thickest part.
Cook the moisture out of the vegetables. One thing I always watch with veggie lasagnas like this is excess water from the vegetables (our zucchini lasagna is another example of a veggie packed lasagna!). Let the mushrooms release their liquid, then keep cooking until it evaporates and they start to brown. Once the kale goes in, cook it until wilted and reduced in volume. Too much moisture here can make the finished butternut squash lasagna loose or watery.
Keep a close eye on the brown butter. Butter can go from perfectly toasted to burnt surprisingly fast! Cook it over moderate heat and watch the milk solids at the bottom of the pan. Once they turn golden brown and the butter smells nutty, move on to the next step right away. A light-colored pan makes the color much easier to judge.
Cover those noodles completely. Make sure the sauces reach all the way to the corners and edges of every lasagna sheet before baking. Any exposed noodles may not cook through properly and will stay firm.
Give it at least 10 minutes to rest. I always give this butternut squash lasagna at least 10 minutes to rest after it comes out of the oven. The sauces and cheese will settle and thicken slightly as it sits, helping the layers hold together better when sliced.

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Butternut Squash Lasagna

This easy Butternut Squash Lasagna is a cozy vegetarian dinner with roasted squash, mushrooms, kale, cheese, and creamy sage brown butter béchamel.

Course Main Course

Cuisine American

Total Cost $16.95 recipe / $1.88 serving

Prep Time 30

Cook Time 1 30

Total Time 2

Servings servings

Calories 458kcal

Author Jennie Alley

Equipment

9×13 Baking Dish
Sheet Pan
Large 12" skillet
Food Processor or Blender
Small Saucepan

Ingredients

1 medium butternut squash halved and seeded, (about 2½-3 pounds) $3.85
2 tsp poultry seasoning divided, (4g) $0.18*
2 Tbsp cooking oil divided, (1 oz.) $0.07
1 tsp salt divided, (3g) $0.02
½ tsp black pepper divided, (0.6g) $0.06
1 cup cottage cheese 225g, $0.95
½ cup vegetable broth 4 oz., $0.08**
1 cup onion finely diced, (150g) $0.70
3 garlic cloves minced, (1 Tbsp) $0.22
8 oz. white mushrooms finely chopped, (227g) $1.78
4 cups kale chopped, (268g) $0.95***
4 Tbsp butter 56g, $0.46
10 fresh sage leaves $0.89
¼ cup all-purpose flour 31g, $0.04
3 cups whole milk 24 oz., $0.74
½ cup Parmesan cheese grated, (50g) $1.16
10 oven-ready lasagna noodles I use 9-10 sheets, $1.02****
4 cups mozzarella cheese shredded, (1 lb, 450g) $3.78

Instructions

Gather and prep all ingredients and preheat your oven to 400°F (200°C).
Cut your butternut squash in half lengthwise and brush cut sides with olive oil, sprinkle with ½ tsp salt, ¼ tsp pepper, and 1 tsp poultry seasoning. Place cut-side down on a parchment-lined baking sheet and roast for 40-50 minutes, until tender.
While the squash is roasting, in a large skillet, oil over medium heat. Sauté onion, garlic and mushrooms until softened, and mushrooms have released their liquid and browned about 8-10 minutes.
Add kale and cook until wilted and tender. Season with ½ tsp salt and ¼ tsp black pepper. Set aside.
Scoop squash into a blender or food processor. Add cottage cheese and vegetable broth. Blend until smooth.
Melt the butter in a small saucepan over medium heat. Add the sage leaves and swirl the pan as the butter foams and turns golden brown. Watch closely-the aroma should be nutty and toasty. Remove from heat, let cool for a few minutes, then transfer the crispy sage to a paper towel and set aside.
Return the browned butter to medium heat and whisk in the flour, cooking for about a minute to get rid of any raw flavor. Slowly pour in the milk while whisking constantly, then bring the mixture to a gentle simmer. Keep whisking until it thickens, about 5-6 minutes (see notes).
Stir in Parmesan and 1 tsp poultry seasoning into the bechamel. Taste and season with salt and pepper. Keep warm.
Assemble the butternut squash lasagna: Lightly grease a 9×13 baking dish and spread a thin layer of béchamel on the bottom to prevent sticking. Layer lasagna noodles over the béchamel. Spread a generous layer of squash purée on top. Then add a layer of mushroom-kale mixture, then drizzle with béchamel and sprinkle mozzarella.
Then repeat layering: noodles, squash purée, vegetable mixture, béchamel, mozzarella.
Finish with a final layer of noodles, béchamel, and mozzarella.
Cover with foil and bake at 375°F for 30 minutes. Remove foil and bake for another 10-15 minutes until the top is golden and bubbly. Let rest at least 10 minutes before slicing.
Slice the lasagna and serve, topping each portion with the crispy sage leaves.

See how we calculate recipe costs here.

Notes

*Poultry seasoning is a dried herb blend usually made with sage, thyme, rosemary, and other savory herbs. Any brand will work here, or you can make your own poultry seasoning if you already have the individual seasonings on hand!

**I like Better Than Bouillon to make my broths, but you can substitute any vegetable broth.

***Frozen kale also works well here. Use 2 cups frozen kale, thaw it completely, then squeeze out as much excess moisture as possible before adding it to the filling.

****I use oven-ready lasagna noodles, so there’s no need to boil or par-cook them before layering. If you only have regular lasagna noodles, cook them in boiling water according to the package directions before assembling this lasagna.

Be patient with the béchamel! It may seem thin at first, but it will thicken quickly. Don’t overcook, as it will continue to thicken while the lasagna is assembled. If it gets too thick, stir in a splash of milk until it reaches a pourable consistency.

Prep ahead: For easier prep, you can make the squash purée a day ahead and store it in the fridge. You can also fully assemble the lasagna ahead and refrigerate it overnight before baking. Add a few minutes to the bake time to ensure it heats through fully.

Total yield may vary depending on your baking dish. A 9×13 dish usually gives 9 slices, but with straight sides you could get about 12 slices. You may need extra lasagna noodles.

Nutrition

how to make Butternut Squash Lasagna step-by-step photos

Gather all of your ingredients and preheat the oven to 400°F (200°C).

Roast the squash: Cut 1 medium butternut squash (2½-3 lbs.) in half lengthwise and scoop out the seeds. Brush the cut sides with 1 Tbsp cooking oil, then season with ½ tsp salt, ¼ tsp black pepper, and 1 tsp poultry seasoning. Place the squash cut-side down on the prepared baking sheet and roast for 40-50 minutes, or until a knife slides easily into the thickest part with little resistance. Set aside until cool enough to handle.

Cook the mushroom and kale filling: While the squash roasts, heat the remaining 1 Tbsp cooking oil in a large skillet over medium heat. Add 1 cup finely diced onion, 3 minced garlic cloves, and 8 oz. finely chopped white mushrooms. Cook for 8-10 minutes, stirring occasionally, until the onion is soft and the mushrooms have released their liquid. Keep cooking until that moisture has evaporated and the mushrooms begin to slightly brown.

Wilt the kale: Add 4 cups chopped kale, the remaining ½ tsp salt, and remaining ¼ tsp black pepper. Cook until the kale is wilted and tender, and there is no liquid left in the skillet. Remove from the heat and set aside.

Blend the butternut squash sauce: Scoop the soft roasted butternut squash from the skin and transfer it to a blender or food processor. Add 1 cup cottage cheese and ½ cup vegetable broth, then blend until completely smooth and creamy. The mixture should be thick but easy to spread.

Brown the butter: Melt 4 Tbsp butter in a saucepan over medium heat. Add 10 fresh sage leaves and gently swirl the pan as the butter melts and begins to foam. Watch closely as the milk solids turn golden brown and the butter develops a nutty, toasted aroma. Remove the pan from the heat as soon as it reaches this stage so the butter doesn’t burn. Let it cool slightly, then transfer the crisp sage leaves to a paper towel and set them aside for serving.

Start the brown butter béchamel: Return the saucepan of browned butter to medium heat. Whisk in ¼ cup all-purpose flour and cook for about 1 minute, whisking constantly, until smooth and lightly bubbling.

Slowly add the milk and thicken the sauce: Gradually pour in 3 cups whole milk, whisking continuously so the sauce stays smooth. Bring it to a gentle simmer and cook for about 5-6 minutes (don’t let it boil), whisking often, until the sauce thickens. It should be creamy and pourable, not stiff. If it becomes too thick while you assemble the layers, whisk in a small splash of milk to loosen it.

Finish the sauce: Stir in ½ cup grated Parmesan and the remaining 1 tsp poultry seasoning until the cheese has melted and the sauce is smooth. Remove from the heat and keep warm.

Lower the oven temperature and start assembling: Reduce the oven temperature to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Spread a thin layer of béchamel over the bottom of the dish.

Now arrange a layer of oven-ready lasagna noodles over the sauce.

Spread a generous layer of butternut squash sauce over the noodles. Make sure the noodles are completely covered as you build the layers so they have enough moisture to cook through.

Top the butternut squash layer with some of the mushroom and kale filling.

And then spread over more of the béchamel sauce…

…and then sprinkle with mozzarella cheese.

Repeat with another layer of noodles, squash sauce, mushroom-kale filling, béchamel, and mozzarella. As you go, keep enough béchamel and mozzarella aside to completely cover the top.

Finish the lasagna: Add a final layer of lasagna noodles, then cover them completely with the remaining béchamel and mozzarella. Pay special attention to the corners and edges so no sections of noodle are left exposed.

Bake covered, then brown the top: Cover the baking dish tightly with foil and bake at 375°F for 30 minutes. Remove the foil and continue baking for 10-15 minutes, or until the sauce is bubbling around the edges and the cheese on top is melted and golden.

Rest before slicing: Let the lasagna rest for at least 10 minutes after baking. This gives the sauces and cheese time to settle and thicken slightly. Slice the butternut squash lasagna into portions and top each slice with one of the reserved crispy sage leaves. Enjoy!

How to Serve Butternut Squash Lasagna

This butternut squash lasagna is cheesy, saucy, and packed with savory fall flavors, so there are plenty of sides that fit right in. Steamed green beans or a quick bowl of steamed frozen peas are easy options when you don’t want to add much extra work. For a cozy family dinner, I’d add a crisp Caesar salad and some homemade cheesy garlic bread. The bread takes a little advance prep because the dough needs time to rise, but the actual bake is only about 15 minutes.

A side of veggies also makes this meal feel like a real full dinner. Roasted Brussels sprouts are a great fall option, or if I’m serving this for Thanksgiving or another holiday meal (it would be a great veggie main dish!), I’d go with glazed carrots. They’re made entirely on the stovetop in about 20 minutes, which keeps that valuable oven space free! Also, don’t forget to finish each slice with some of the reserved crispy sage leaves and an extra sprinkle of Parmesan, if you like.

Caesar Salad

$8.50 recipe / $1.42 serving

Homemade Cheesy Garlic Bread

$2.47 recipe / $0.49 serving

Easy Roasted Brussels Sprouts

$3.17 recipe / $0.79 serving

Glazed Carrots

$1.65 recipe / $0.41 serving

Storage & Reheating

Store leftover butternut squash lasagna in an airtight container in the refrigerator for 3-4 days. You can also cover the baking dish tightly if you’re storing several portions together.

Meal Prep

This dish is great for meal prep because it portions easily once chilled. I like to slice the cooled squash lasagna into individual servings and store them in separate containers for easy grab-and-reheat lunches or dinners throughout the week.

Reheating

For individual servings, microwave until warmed through. To reheat several portions at once, cover them with foil and warm in a 350°F oven for 10-15 minutes, or until hot in the center. Covering the lasagna helps keep the noodles and sauce from drying out.

Freezing

You can freeze this butternut squash lasagna either before or after baking. The noodles will soften slightly after freezing and thawing, and the sauce may not be quite as smooth, but it still reheats well.

Freeze unbaked: Assemble the lasagna in a freezer-safe baking dish, cover it tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed, adding a few extra minutes if needed to heat through.
Freeze baked: Let it cool completely, then wrap the whole dish tightly or freeze individual slices for 1-2 months. Thaw overnight in the refrigerator, then reheat in the oven or microwave until warmed through.

Love Butternut Squash? Try These Recipes Next:

When I want something warm and cozy, I’d go for this Butternut Squash Soup. It’s smooth, creamy, and perfect for chilly days.
This Butternut Squash Curry simmers tender squash with curry spices, coconut milk, tomatoes, and spinach for an easy, budget-friendly dinner.
For something a little lighter, this Butternut Squash Salad is a great way to pair roasted squash with fresh, crunchy ingredients!
Our Stuffed Butternut Squash is exactly the sort of dinner I love. It’s hearty, savory, and filling enough to stand on its own.

See more of our favorite squash recipes here!

Easy Homemade Lasagna

$16.19 recipe / $1.80 serving

Stovetop Lasagna

$9.99 recipe / $2.50 serving

Seafood Lasagna

$15.29 Recipe/ $1.70 Serving

White Chicken Lasagna

$17.34 recipe / $1.93 serving

The post Butternut Squash Lasagna appeared first on Budget Bytes.

Chicken and Dumplings

Beth Moncel — Sat, 05 Sep 2026 13:30:00 +0000

I’m thoroughly obsessed with this Chicken and Dumplings recipe. It’s some serious comfort food. I’m talking tender chicken thighs and colorful vegetables in a rich, creamy gravy, all topped with fluffy homemade dumplings that are seasoned all the way through. Eating a bowl of this feels like being wrapped up in a big warm hug, and it’s made 100% from scratch for only $1.18 per serving. 🙌 Ugh, brb, I need to make another batch because my mouth is WATERING.

“This is one of the first recipes I made from Budget Bytes. It is so simple and so delicious. I made a big pot of it on a family vacation to Colorado recently and everyone loved it including the picky cousins 10/10.”
Devin

A From-Scratch Classic Made Simple

Chicken and dumplings can take on many forms, but my version here uses fluffy drop dumplings rather than the thick, noodle-like kind. I brown chicken thighs in a deep skillet and use all those savory bits stuck to the pan to build the creamy herb gravy. Then I spoon the soft homemade dumpling dough right on top. I like using drop dumplings to keep the method beginner-friendly because there’s no rolling, cutting, or shaping, and aside from the mixing bowl, everything in this easy recipe cooks in one pan! The covered skillet traps steam, giving the dumplings soft, fluffy tops and tender bottoms flavored by the gravy underneath. By the time I lift the lid, the chicken is tender, the gravy is rich and creamy, and the whole skillet is ready to ladle straight into bowls. YUM.

Double check your baking powder is fresh! Expired baking powder is one of the biggest reasons these dumplings won’t turn out fluffy. Check the date on the container first, or test it by adding ½ teaspoon of baking powder to ¼ cup of hot water. It should fizz vigorously right away. If it barely bubbles, I know it’s time to replace it!
Make sure the dumpling batter is moist enough. It should be a soft, sticky, scoopable dough. If it’s too dry, the dumplings won’t be able to puff up as much. I spoon and level the flour rather than scooping it directly from the bag so I don’t accidentally add too much.
Make sure the gravy is simmering before adding the dumplings. The dumplings need the steam action from the simmering gravy to cook and fluff up. Avoid overcooking the dumplings by simmering them until they’ve doubled in size (about 15 minutes). Any longer and they can become gummy or disintegrate into the gravy instead of staying light and fluffy.
Don’t make the dumplings too big. I drop the dough into the gravy in 2 Tbsp portions. They’ll double in size as they cook, and larger dumplings will take longer to cook through.
Keep the lid on the pot the entire time the dumplings are cooking. This holds in the steam and ensures they cook from all sides.

I use a “drop biscuit” style dumpling for this recipe, where the dough is simply dropped into the simmering gravy. They’re quick, easy, simple to season, and turn out wonderfully fluffy, but here are several other popular variations you can try:

Pre-Made Biscuits: For a quick shortcut, cut refrigerated biscuits into evenly-sized smaller pieces and arrange them over the simmering gravy. Cover and steam until the biscuits are puffed and no longer doughy in the center. The cooking time will depend on the size and brand of biscuit.
Biscuit Mix: Skip the from-scratch dumplings listed below and use a pre-made biscuit mix, like Bisquick, to make your biscuit/dumpling topping. Drop it over the simmering gravy in 2 Tbsp portions, then cover and cook until fluffy!
Thick Noodles: Either make your own homemade thick noodles or “sliders” to simmer in the gravy, or buy a pre-made dried “dumpling noodle”. The noodles will absorb more liquid as they cook, so you may need to add up to 1 additional cup of chicken broth. Follow the package directions and simmer until tender.

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Chicken and Dumplings

This cozy homemade Chicken and Dumplings recipe features tender chicken thighs simmered in a rich gravy and topped with fluffy dumplings made from scratch.

Course Dinner, Main Course

Cuisine American

Total Cost $7.12 recipe / $1.18 serving

Prep Time 20

Cook Time 35

Total Time 55

Servings servings (about 1.5 cups each)

Calories 369kcal

Author Beth Moncel

Equipment

Deep Stainless Steel Skillet (Use a 10–12-inch deep skillet or a Dutch oven with a lid, around 4 quarts)

Ingredients

Chicken and Gravy

4 chicken thighs boneless, skinless, (about 1 lb.) $3.48*
1 Tbsp olive oil $0.22
1 yellow onion diced, $0.70
2 garlic cloves minced, $0.16
2 carrots diced, $0.31
2 ribs celery diced, $0.20
4 Tbsp butter $0.50
¼ cup all-purpose flour $0.04**
2 cups chicken broth $0.26***
1 cup whole milk $0.18****

Gravy Seasonings

1 tsp dried parsley $0.10
½ tsp dried thyme $0.05
½ tsp dried rosemary $0.05
½ tsp dried sage $0.05
½ tsp salt $0.02
¼ tsp black pepper freshly cracked, $0.02

Dumplings

1 cup all-purpose flour $0.18
1½ tsp baking powder $0.09
1 tsp dried parsley $0.10
½ tsp granulated sugar $0.01
½ tsp salt $0.02
⅛ tsp garlic powder $0.02
⅛ tsp black pepper freshly cracked, $0.02
½ cup milk $0.09
2 Tbsp butter melted, $0.25

Instructions

Chicken and Gravy

Heat the olive oil in a deep skillet or Dutch oven over medium heat. Once hot, add the chicken thighs and brown on each side. The chicken does not need to be cooked through at this point, just make sure they get very brown on the outside. Transfer the partially cooked chicken to a clean bowl.
After removing the chicken from the skillet, add the diced onion and minced garlic and sauté over medium heat until the onions have softened. Stir to dissolve the browned bits off the bottom of the skillet as the onions cook.
Add the diced carrot and celery to the skillet with the onion and garlic and continue to sauté for about 5 minutes more.
Add the butter and flour to the skillet and stir until the butter has melted and created a paste with the flour that coats the vegetables. Continue to cook and stir this mixture for about 2 minutes.
Add the parsley, thyme, rosemary, sage, salt, pepper, chicken broth, and milk to the skillet. Turn the heat up to medium-high and continue to stir and cook until the mixture comes up to a simmer and thickens into a gravy.
Dice the chicken and add it back to the skillet with the vegetables and gravy. Cover with a lid and let the chicken simmer in the gravy over medium heat while you prepare the dumplings.

Dumplings

To prepare the dumplings, combine the flour, parsley, sugar, salt, baking powder, garlic powder, and pepper in a bowl.
Pour the milk and melted butter into the flour mixture, then stir until a soft, scoopable batter is formed. Do not over stir.
Remove the lid from the chicken and gravy and drop the dumpling batter onto the surface of the gravy in 2 Tbsp dollops. You should get about 12 dumplings.
Make sure the gravy is still simmering, then place the lid back on the skillet and allow the dumplings to simmer for 15 minutes. Make sure they're simmering the entire time. After 15 minutes the dumplings should have doubled in size and will be fluffy and cooked in the center. Also, check that the thickest chicken pieces have reached 165°F. Serve hot and enjoy!

See how we calculate recipe costs here.

Video

Notes

*I use boneless, skinless chicken thighs because they stay moist and tender as they brown and finish cooking in the gravy. Boneless, skinless chicken breasts also work, but they’re leaner and easier to overcook. Whichever you use, the thickest pieces should reach 165°F before serving. You can also use about 3 cups of chopped or shredded cooked chicken breast. Stir it into the pot in step 6, just before you make the dumplings.

**Measure the all-purpose flour by spooning it into the measuring cup and leveling it off with a knife. Scooping it directly from the bag can pack too much flour into the cup, which may make the gravy overly thick and the dumplings dense.

***I always use Better Than Bouillon to make my broth because one jar lasts for ages, keeps the cost low, and is already very well seasoned. However, the flavor and saltiness of chicken broth can vary quite a bit between brands. If you’re unsure how salty yours is, omit the added salt to begin with, then taste the gravy and adjust the seasoning just before adding the dumplings.

****I use whole milk because it gives the gravy a richer, creamier consistency than lower-fat milk and helps keep the dumplings tender without needing heavy cream. You can use 2% milk or your favorite unsweetened dairy-free alternative, such as coconut milk or oat milk, but the finished gravy will be less rich.

Pan size: Use a 10–12-inch deep skillet or a Dutch oven with a lid, around 4 quarts.

Looking for my chicken and flat dumpling recipe? Get that one here

Nutrition

How to Make Chicken and Dumplings step-by-step photos

Brown the chicken: Add 1 Tbsp olive oil to a large deep skillet and heat over medium. Once hot, add four boneless, skinless chicken thighs to the pan and allow them to brown very well on each side. The chicken doesn’t need to cook through at this point, just make sure it gets very brown. Remove the browned chicken to a clean cutting board and set aside.

Sauté the veggies: Add 2 minced cloves of garlic and 1 diced yellow onion to the skillet and sauté over medium heat until the onions are softened. Add 2 diced carrots and 2 diced celery stalks and continue to sauté over medium for 2-3 minutes more.

Make the gravy: Add 4 Tbsp of butter and ¼ cup of all-purpose flour to the skillet. Continue to stir and cook over medium heat. The butter will melt and combine with the flour to create a sort of paste that coats the vegetables. Continue to cook this mixture for about two minutes more.

Add 1 tsp dried parsley, ½ tsp dried thyme, ½ tsp dried rosemary, ½ tsp dried sage, ½ tsp salt, ¼ tsp pepper, 2 cups chicken broth, and 1 cup milk to the skillet. Whisk the ingredients together, making sure to dissolve any browned bits from the bottom of the skillet. Turn the heat up to medium-high and allow this mixture to come back up to a simmer, at which point it will thicken into a gravy.

Once the mixture has thickened to a gravy, dice the chicken thighs and stir them back into the skillet. Cover with a lid and allow the chicken to simmer in the gravy while you prepare the dumplings.

Make the dumplings: Stir together 1 cup all-purpose flour, ½ tsp salt, 1½ tsp baking powder, ⅛ tsp garlic powder, ⅛ tsp pepper, 1 tsp dried parsley, and ½ tsp sugar in a bowl. Melt 2 Tbsp butter and combine it with ½ cup milk. Pour the milk mixture into the flour mixture.

Stir the wet and dry ingredients together until it forms a soft, sticky dough. It should be soft enough that you can easily scoop it with a spoon.

Make sure the gravy is fully simmering, then drop the dumpling dough into the gravy in 2 Tbsp portions. The dumplings will expand quite a bit as they steam, so don’t worry that they don’t fully cover the surface.

Simmer: Place the lid on the skillet and allow the dumplings to steam in the simmering gravy for 15 minutes without lifting the lid. Make sure the gravy is simmering the whole time. After 15 minutes they should be about double in size. Cut one open to make sure it’s fluffy all the way through.

Serve hot and enjoy! (shown garnished with parsley for color)

How to Serve Chicken and Dumplings

Chicken and dumplings can absolutely stand alone as a filling weeknight dinner. But when I serve it for a chilly Sunday supper or need to stretch it further for extra people, I’ll add a simple vegetable side and, sometimes, an inexpensive loaf of bread. A store-bought sourdough or crusty French loaf is an easy choice, but when I’m really going for the cozy vibes, I make our homemade soda bread. It’s really easy to mix up the dough as the chicken browns, then it can bake while you finish the gravy and dumplings.

For a veggie side, I usually go with my oven roasted broccoli. I’ll pop it in the oven once I’ve sautéed the carrots and celery, then let it roast as I finish the main dish. Or for something even quicker, air fryer Brussels sprouts or steamed green beans are both easy options that cook in less than 10 minutes!

Easy Oven Roasted Broccoli

$3.34 recipe / $0.84 serving

Easy Soda Bread

$0.66 recipe / $0.08 serving

Air Fryer Brussels Sprouts

$3.75 recipe / $0.93 serving

How to Steam Fresh Green Beans

$1.86 recipe / $0.47 serving

Though I DO love leftovers of this recipe, it is best cooked just before serving because the dumplings are fluffiest when freshly steamed. To get a head start, you can dice the onion, carrots, and celery and combine the dry dumpling ingredients up to 2 days in advance. Refrigerate the vegetables in an airtight container and keep the dry mixture covered at room temperature until you’re ready to cook!

Storage & Reheating

Let any leftovers cool, then divide them into single-serving airtight containers and refrigerate for 3-4 days. The dumplings will absorb some of the gravy as they sit, so I find they’re a little less fluffy and the gravy will become thicker, but the flavor is still fantastic.

Reheating

Reheat individual portions in the microwave until hot throughout, stirring gently around the dumplings as needed. You can also warm the leftovers in a saucepan over medium-low heat. If the soup has thickened more than you’d like, stir in some milk or chicken broth to loosen it.

Freezing

You can also freeze chicken and dumplings for 2-3 months. Once the leftovers have cooled completely, transfer them to airtight freezer-safe containers. Thaw overnight in the refrigerator before reheating, or use the defrost setting on your microwave, then heat until hot throughout. Just note the dumplings will be softer after freezing and thawing!

Try These Cozy Chicken Recipes Next:

Our Chicken Stew is another hearty one-pot dinner with tender chicken and vegetables simmered in a thick, herb-seasoned gravy.
When I want something a little lighter but every bit as nostalgic, I make this Chicken Noodle Soup with vegetables, egg noodles, and a savory homemade broth.
This Chicken Pot Pie tucks chicken and colorful vegetables into a rich gravy beneath a flaky crust. It’s a true cold-weather classic and another great option for a cozy family dinner!

Creamy Pesto Chicken

$10.70 recipe / $2.68 serving

Creamy Chicken and Rice Soup

$9.55 recipe / $1.19 serving

Million Dollar Chicken Casserole

$9.91 recipe / $1.65 serving

Creamy Chicken And Orzo Skillet

$9.45 recipe / $2.36 serving

Our Chicken and Dumplings recipe was originally published 10/23/2023. It was retested and republished to be better than ever 9/5/26.

The post Chicken and Dumplings appeared first on Budget Bytes.

Chicken Stroganoff

Jess Rice — Fri, 04 Sep 2026 13:30:00 +0000

This easy Chicken Stroganoff fills one pan with tender chicken thighs, juicy mushrooms, and egg noodles coated in a creamy mustard and sour cream sauce. The pasta pot gets the night off because the noodles simmer right in the broth until tender, soaking up the rich chicken and mushroom flavor along the way. Ready in about 40 minutes, this family dinner comes to just $8.72 for 4 servings(!), and I love that the cleanup is every bit as friendly as the price!

A Budget-Friendly Take on Chicken Stroganoff

Our beef stroganoff recipe already keeps costs down by using ground beef instead of a pricier cut, but when chicken thighs are the better buy at my store, this simple swap stretches my dinner budget even further! Then I keep the rest of the shopping list for this chicken stroganoff simple and stick with familiar fridge and pantry basics, including mushrooms, egg noodles, broth, Dijon, paprika, onion, garlic, and sour cream.

I leave the thighs whole and sear them smooth-side down for more contact with the hot pan, helping them develop good color (aka flavor!) before I pull them apart at the end. The mushrooms also get a head start in butter, and the garlic is added separately so it becomes fragrant without scorching. Together, these everyday ingredients make a deeply savory mushroom sauce with the familiar mustard and sour cream tang of stroganoff. I think this recipe is satisfying on its own, though steamed broccoli or a crisp green salad fits right in!

Build flavor before adding the broth. I leave the chicken thighs whole so I can get a good sear on both sides. I also cook the mushrooms until they release their moisture and start to brown, which concentrates the mushroom flavor even more. That browning leaves flavorful bits in the skillet and brings so much more depth to the broth. These are the two flavor-building steps I never rush. The chicken will finish cooking with the noodles and should reach 165°F before you pull it apart.
Cook the egg noodles in the skillet. I tested this recipe specifically as a one-pan meal, so don’t change this part! As the noodles simmer, they release starch into the broth, giving the sauce body without flour or another thickener. If you boil them separately and follow the rest of the recipe as written, the sauce will be much too loose.
Keep the skillet covered. Once you add the dry noodles and broth, cover the skillet and bring the liquid to a simmer. Don’t worry if the broth doesn’t completely cover the noodles. The trapped steam will cook the exposed noodles. You can stir occasionally to prevent sticking, so long as you put the lid straight back on each time.
Egg noodle brands, cookware, and stovetops can all affect the cooking time. Use a thick, heavy-bottomed pan on a burner close in size to the base, if possible. This distributes the heat more evenly and helps noodles cook at the same rate.
Maintain a steady simmer. On that note, along with keeping the skillet covered, the broth needs to be gently bubbling the entire time so the egg noodles cook properly. If they’re still firm but the liquid is nearly gone, I’d add a splash of hot broth, cover the skillet, and continue simmering. If the noodles are tender but there’s still too much liquid, remove the lid and simmer until the excess reduces.
Turn off the heat before adding the sour cream. High heat can cause sour cream to separate or curdle instead of blending smoothly into the sauce. I turn off the burner and let the bubbling settle before folding in the sour cream and parsley. Once everything is combined, taste and adjust the salt and pepper because chicken broth saltiness varies by brand.

At least once a month, I do a freezer purge and check everything I have on hand before heading to the grocery store. Whenever I use up what’s already in my freezer, I see dollar signs! I always have chicken thighs in there because buying the larger value pack is the way to go from a budgeting perspective. I separate the thighs, seal them in labeled freezer bags with as much air pressed out as possible, and freeze them flat. Then I can thaw only what I need in the fridge overnight. Thanks to my freezer inventory, this chicken stroganoff is always an easy answer for dinner!

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Chicken Stroganoff

This easy Chicken Stroganoff recipe brings chicken thighs, mushrooms, and egg noodles together into a creamy one-pan dinner. Simple & delicious!

Course Main Course

Cuisine Russian

Total Cost $8.72 recipe / $2.18 serving

Prep Time 10

Cook Time 30

Total Time 40

Servings servings (1.5 cups each)

Calories 470kcal

Author Jess Rice

Equipment

Skillet with a Lid

Ingredients

2 Tbsp butter $0.24
½ onion diced small, $0.49
8 oz. mushrooms $1.74*
2 garlic cloves minced, (2 tsp) $0.08
1 lb. chicken thighs boneless & skinless, (3 thighs) $4.72**
¼ tsp paprika $0.02
¼ tsp black pepper $0.02
1 tsp Dijon mustard $0.02
8 oz. extra wide egg noodles uncooked, $0.81***
2 cups chicken broth $0.18****
⅓ cup sour cream $0.32
1 Tbsp fresh parsley minced, $0.08

Instructions

Gather your ingredients.
Prepare ingredients; mince garlic, dice the onion, slice mushrooms ¼” thick, and mince parsley.
Melt butter in a large deep skillet and add onions. Cook 4 minutes until softened.
Add mushrooms and cook for 4 minutes until softened over medium-high heat.
Nudge mushrooms and onions to the sides and add garlic. Sear chicken thighs, smooth side down, 6-8 minutes per side.
Sprinkle paprika, black pepper, and Dijon mustard over seared chicken.
Add noodles to the pan and then pour broth over the top of chicken and dry noodles. Turn heat down to medium.
Cover and simmer for 15 minutes, or until noodles are cooked.
Turn heat off. Add parsley and sour cream, stirring to combine.
Check the temperature of the chicken thighs; if they're 165℉ internally, pull them apart using 2 forks and toss everything together. Garnish with extra pepper, parsley and paprika, if desired. Enjoy!

See how we calculate recipe costs here.

Notes

*White button mushrooms are one of the cheaper options at my grocery store, so that’s what I use here. Cremini mushrooms are also a great option. They have a slightly deeper flavor with a little more earthiness, and their brown color may give the finished sauce a darker appearance.

**I prefer chicken thighs in this recipe because they have more fat than leaner cuts (such as chicken breasts), which helps them stay tender and juicy through the initial sear and the simmer with the noodles. They’re also more forgiving if they cook a little longer, making them my first choice for this one-pot method. You can try chicken breasts, but keep in mind they’re easier to overcook. Make sure the chicken reaches 165°F before shredding.

***I specifically use extra-wide egg noodles, and the broth amount and cooking time are based on them. I like their broad shape because they hold up well through simmering and occasional stirring in the skillet. Medium or wide egg noodles will also work, but start checking them a few minutes sooner because they cook faster. Since they spend less time simmering, the finished dish may be slightly saucier.

****I like to use bouillon to keep broth costs low. We use the Better Than Bouillon brand.

Chicken broths can vary significantly in saltiness. I use Better Than Bouillon, which is already fairly salty, so I don’t add extra salt to this recipe. Taste the finished chicken stroganoff and season as needed before serving.

Nutrition

how to make Chicken Stroganoff Step-by-Step Photos

Gather all of your ingredients (you’ll also need 2 cups of chicken broth!)

Prep the fresh ingredients: Mince 2 garlic cloves (about 2 tsp), dice ½ an onion, slice 8 oz. mushrooms ¼-inch thick, and mince 1 Tbsp fresh parsley.

Soften the onion: Melt 2 Tbsp butter in a large deep skillet over medium heat. Once the butter is melted and lightly foaming, add the diced ½ an onion. Cook for about 4 minutes, stirring occasionally, until the pieces look translucent and have softened.

Sauté the mushrooms: Increase the heat to medium-high and add 8 oz. sliced mushrooms. Cook for about 4 minutes, stirring occasionally. The mushrooms will release moisture at first. Continue cooking until most of that liquid has evaporated and the edges begin to brown.

Add the garlic and sear the chicken: Push the onions and mushrooms toward the sides of the skillet. Stir in 2 cloves minced garlic and add 1 lb. chicken thighs smooth-side down to the center of the skillet. Leave them undisturbed for 6-8 minutes, until the undersides are deeply golden and release easily from the skillet. Flip and cook for another 6-8 minutes on the second side.

Add the seasonings: Sprinkle ¼ tsp paprika and ¼ tsp black pepper over the seared chicken, then add 1 tsp Dijon mustard. The mustard will loosen and blend into the broth in the next step.

Add the noodles and broth: Arrange 8 oz. uncooked extra-wide egg noodles around and over the chicken, then pour in 2 cups chicken broth. Gently stir the noodles and use your spoon to loosen any browned bits on the bottom of the skillet. Don’t worry if the noodles aren’t completely submerged. The steam trapped beneath the lid will help cook the exposed pieces.

Cover the skillet and bring the broth to a steady simmer over medium heat. Give the noodles a quick stir, replace the lid immediately, and adjust the heat as needed to keep the broth gently bubbling. Simmer for about 15 minutes or until the noodles are cooked, stirring once or twice to prevent sticking and replacing the lid straight away each time. Stir gently so the noodles don’t break apart.

Check the noodles and chicken: The noodles are ready when they bend easily and don’t have a firm center. The broth should have reduced into a lightly thickened sauce. If the noodles are still firm but the liquid is nearly gone, add a splash of hot broth, cover, and continue simmering. If the noodles are tender but too much liquid remains, simmer uncovered until it reduces. Check the thickest part of each chicken thigh with an instant-read thermometer; it must reach 165°F before shredding.

Turn off the burner and wait for the bubbling to settle. Add ⅓ cup sour cream and 1 Tbsp minced parsley.

Gently stir until the sour cream is combined and the sauce looks smooth. Keeping the skillet off the heat helps prevent the sour cream from curdling. Taste and adjust the salt and pepper as needed.

Shred the chicken and serve: Shred the chicken directly in the skillet using two forks (or transfer the thighs to a plate first if that’s easier!). Toss everything together and garnish with extra black pepper, parsley, or paprika, if desired. Serve warm and enjoy!

What to Serve with Chicken Stroganoff

Stroganoff is commonly paired with noodles, rice, or mashed potatoes, but I cook the egg noodles right in the broth here, so this chicken stroganoff is already a complete meal. Most nights, I’ll serve it straight from the skillet! If you’d like something green on the side, steamed broccoli can cook while the noodles simmer. You could also add a simple side salad, which takes about five minutes using whatever salad ingredients you have on hand, or make these sautéed green beans in 15 minutes.

My air fryer asparagus is another favorite side dish for this meal! 5 minutes into the noodle simmer, pop the asparagus into the air fryer, and it should be ready alongside dinner. Or for something more hearty, homemade garlic bread is perfect for scooping up every last bit of the creamy sauce.

How to Make a Simple Side Salad

Sauteed Green Beans

$2.20 recipe / $0.55 serving

Air Fryer Asparagus

$4.07 recipe / $1.02 serving

Homemade Garlic Bread

$4.63 recipe / $0.39 serving

Storage & Reheating

Let any leftovers cool, then transfer them to airtight containers and refrigerate for up to 3-4 days. The noodles will soak up the sauce and become softer as they sit, but this chicken stroganoff is still a good option for meal prepping. I’d divide it into individual portions for easy lunches!

Reheating

Add a splash of chicken broth or water to loosen the sauce, then reheat gently in a skillet over medium-low heat or in the microwave at half power in short intervals, stirring between each. Avoid letting the sauce boil, which can cause the sour cream to separate. Also make sure the chicken reaches 165°F before serving.

Freezing

You can freeze this chicken stroganoff for up to 2 months, but the noodles will soften, and the sour cream sauce may separate after thawing. For a smoother sauce, freeze the dish before adding the sour cream and parsley. Let it cool, transfer it to a freezer-safe container, and thaw it overnight in the refrigerator. Reheat gently as above, then stir in the sour cream and parsley off the heat.

Try These Chicken Pasta Recipes Next:

Turn up the heat with this Creamy Cajun Chicken Pasta, made with Cajun seasoning, tomatoes, and cream cheese in about 30 minutes using one pot.
I love the viral Marry Me trend, and our Marry Me Chicken Pasta is a cozy one-pot meal packed with sun-dried tomatoes, spinach, and Parmesan.
This Creamy Pesto Chicken Pasta pairs basil pesto and Parmesan with a creamy sauce for another easy one skillet dinner.

Creamy Mushroom Pasta

$4.97 recipe / $1.24 serving

One Pot Veggie Pasta

$9.43 recipe / $2.36 serving

Easy American Goulash

$12.30 recipe / $2.05 serving

One Pot Cheeseburger Pasta

$5.03 recipe / $1.26 serving

The post Chicken Stroganoff appeared first on Budget Bytes.

Roasted Sweet Potatoes

Jess Rice — Wed, 02 Sep 2026 13:30:00 +0000

These Roasted Sweet Potatoes have browned, caramelized edges and soft, creamy centers, with no parboiling or cornstarch needed! I preheat the sheet pan in a HOT 450°F oven, dry the potatoes thoroughly so they roast instead of steaming and staying pale, and cut them into evenly sized large cubes. Then they just need one flip before they’re done! You only need 3 basic ingredients for this back-pocket side dish, so it’s perfect when I want dinner to stay simple. The whole batch costs under $3, takes about 40 minutes from start to finish, and gives me a versatile base for dinners, power bowls, or meal prep.

Delicious Roast Sweet Potatoes Made Easy

To get these roasted sweet potatoes perfectly browned and caramelized, I preheat a metal sheet pan so it’s already hot when the oiled cubes go in. That immediate heat gives the first side a head start on browning before the centers begin to soften. Thoroughly drying the cubes and leaving visible room between the pieces are just as important. If they’re wet or crowded, they’ll steam or “stew” instead of roast (still delicious, just not the goal!). These potatoes are a sensory treat that can be as simple as my 3-ingredient version here, or you can jazz them up with allllll the seasonings and sauces.

It’s also a well-known fact that sprinkling sugar on something makes a toddler more likely to try it, but why would you do that to yourself?! Kids + sugar = regret. 😉 I’m mostly kidding, but sweet potatoes are one of my 4-year-old daughter’s favorite foods because they’re naturally sweet, beautifully orange, and smell so good coming out of the oven. What she doesn’t know is that they also contain fiber, vitamin C, potassium, and beta-carotene! These roasted sweet potatoes cook through much faster than whole baked sweet potatoes, which makes them an easy option after a long day and a flexible base for meal prep.

Keep the skins on for lightly crisp edges. Sweet potatoes roast differently from regular russets. When I make oven roasted potatoes, a quick parboil roughs up the russet surfaces so they become craggy and crisp. However, the sweet potatoes don’t need parboiling in this recipe. They bring their own natural sugars, which caramelize as they roast and create deeply browned edges around tender centers. I keep the skins on for a little natural crispness, and the preheated pan helps develop plenty of color!
Cut the potatoes into a large, even dice. Aim for cubes about ½ to 1 inch, using my step photo below as your guide. A large dice gives each piece plenty of surface area to roast nicely. Keep the pieces as close in size as possible so they become tender at the same time.
Use the middle oven rack. This recipe was tested in the center of the oven for the most consistent browning and tenderness.
Want to make sweet potato fries? If you are looking to roast sweet potatoes to achieve more of a sweet potato fry goal, I personally recommend elevating the potatoes off the preheated sheet pan with a roasting rack. This lets air reach all sides and crisp the larger surface area more effectively. Slice the potatoes into fries, and roast until browned and a knife/fork slides easily through the thickest piece (about 40-45 minutes).

Jess Rice prepping her roasted sweet potatoes in our Nashville test kitchen.

These roasted sweet potatoes can replace rice, pasta, or regular potatoes in just about any meal. For an easy dinner, serve them with pan-seared chicken breasts and my sautéed green beans. Start the potatoes first, then cook the chicken and green beans on the stovetop as they roast. Need dinner even faster? Use sliced rotisserie chicken instead!

For a lighter vegetarian option, I love pairing them with our easy kale salad. The tart apple and tangy Dijon vinaigrette balance the sweet potatoes, and the walnuts add crunch. Add budget-friendly chickpeas or white beans for a heartier plate. This also meal preps well; just store the potatoes separately so you can reheat them without warming the salad, if desired.

More Easy Pairing Ideas

Build a power bowl: Pair the sweet potatoes with quinoa, steamed broccoli, and air fryer salmon for a healthy yet affordable meal (as I’ve shown in the photo below).
Turn them into tacos: Tuck the potatoes into tortillas with black beans, crunchy cabbage, and your favorite salsa.
Add a simple main dish: Pork chops, meatloaf, or a veggie burger all work well with their sweet and savory flavor (though I can’t think of a protein that wouldn’t work here!)
Finish with a sauce: Try aioli for creaminess, chili crisp for heat and crunch, hot honey for sweet heat, maple syrup for sweetness without spice, or ketchup for a familiar, kid-friendly option!

Want to change the flavor to suit your meal? Check out my seasoning ideas below for five easy ways to switch things up!

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Roasted Sweet Potatoes

These easy Roasted Sweet Potatoes turn tender, naturally sweet, and deliciously caramelized in the oven. You only need 3 ingredients and about 40 minutes!

Course Side Dish

Cuisine American

Total Cost $2.63 recipe / $0.66 serving

Prep Time 15

Cook Time 25

Total Time 40

Servings servings (½ cup per person)

Calories 257kcal

Author Jess Rice

Equipment

Metal Sheet Pan

Ingredients

2 lbs sweet potatoes $2.24
2 Tbsp olive oil $0.38*
½ tsp salt $0.01

Instructions

Gather ingredients and preheat oven to 450℉ with your metal sheet pan preheating in the middle position of the oven.**
Wash sweet potatoes well and thoroughly dry them. Dice into large cubes, about ½ inch to 1-inch on each side.
Toss potatoes in a large mixing bowl with olive oil and salt.
Carefully remove preheated sheet pan from the oven and pour the sweet potatoes onto it, giving each potato cube room so they don’t steam instead of roast. Bake for 15 minutes.
Flip sweet potatoes after 15 minutes and roast for 10 additional minutes.
Remove from oven and enjoy.

See how we calculate recipe costs here.

Notes

*Olive oil adds a little flavor, encourages browning, and helps the salt stick to the sweet potatoes. You can also substitute another neutral cooking oil, such as avocado, canola, or vegetable oil.

**I always roast these sweet potatoes on a metal sheet pan placed on the middle oven rack. The potatoes shown in these photos were roasted on parchment paper, which made cleanup easy and still allowed them to brown beautifully. However, bare metal will give you a deeper sear, while foil is another convenient lining option.

Nutrition

how to make Roasted Sweet Potatoes Step-by-Step Photos

Gather all of your ingredients. You’ll need 2 lbs. sweet potatoes, which worked out at 4 whole sweet potatoes for me. Position an oven rack in the middle, place a metal sheet pan on the rack, and preheat the oven to 450°F.

Prep the sweet potatoes: Scrub 2 lbs. sweet potatoes well (the skins stay on), then dry them thoroughly so they roast instead of steam. Trim the tapered ends so the thin pieces don’t burn. Cut the potatoes into ½- to 1-inch evenly sized cubes. I do this by slicing the potatoes crosswise into ½- to 1-inch rounds, laying each round flat, slicing it into strips, then cutting the strips into cubes.

Coat with oil and salt: Place the cubed sweet potatoes in a large mixing bowl. Add 2 Tbsp olive oil and ½ tsp salt, then toss until every piece looks lightly glossy and seasoned. If you’re using any additional seasoning, add it to the bowl now and adjust the salt as needed.

Spread out and begin roasting: Carefully remove the hot sheet pan from the oven using oven mitts. Pour the sweet potatoes onto the pan, then arrange them in a single layer with a flat cut side against the pan and visible room between the cubes. Don’t pile them on top of each other so they roast properly. Return the pan to the middle oven rack and roast without stirring for 15 minutes.

Flip the potatoes: After 15 minutes, flip the sweet potatoes with a thin spatula, and roast for another 10 minutes.

Check for doneness and serve: The finished sweet potatoes should have deeply browned edges, lightly crisp skins, and soft middles. A knife or fork should slide easily through the thickest cube, and the potatoes should smell sweet and toasty. If the largest pieces are still firm, roast for another 2-5 minutes, then serve warm. Enjoy!

I purposely keep these roasted sweet potatoes simple with olive oil and salt so they’re budget-friendly, approachable, and easy to pair with anything. But you can season them with whatever you like! Keep the olive oil even when using a different seasoning because it helps the potatoes brown and gives the spices something to stick to.

Note: Add your chosen seasoning to the bowl with the oil and salt, then toss until evenly coated. These amounts are starting points for the full 2 lb. batch. If your chosen seasoning blend already contains salt, reduce the added salt as needed!

Garlic: Add 1 tsp garlic powder for a simple savory flavor.
Taco: Add 1 Tbsp taco seasoning for smoky chili, cumin, and paprika flavors. It’s perfect for tacos and bowl meals! (This is the seasoning shown in the photo below).
Curry: Add 2 tsp curry powder for a warm and earthy flavor. Pair these with chickpeas, lentils, or a creamy yogurt sauce.
Cajun: Add 1 Tbsp Cajun seasoning for smoky flavor and moderate heat. This option would be delicious with the chicken and sautéed green beans dinner I suggested earlier!
Herby: Add 2 tsp poultry seasoning for some paprika, rosemary, thyme, basil, and oregano flavor. Despite its name, it’s simply a blend of herbs and spices, and it makes a cozy side for roast dinners or holiday meals.

Meal Prep it!

I think these skin-on roasted sweet potatoes are really handy for prepping lunches ahead of time. I’ll divide the batch into four ½-cup portions and pack each one with a protein or beans and a green vegetable or salad. If any part of the meal is meant to stay cold, use divided containers to keep the potatoes in their own compartment for easy reheating. Enjoy them cold or reheat them using one of the methods below!

Storage & Reheating

Let leftovers cool to room temperature before transferring to an airtight container so trapped steam doesn’t create condensation and make the sweet potatoes soggy. Refrigerate for up to 3-4 days.

Reheating

Reheat the potatoes until steaming hot throughout. The microwave is the quickest option, but the oven and air fryer do a better job of restoring the freshly roasted flavor. Cover loosely and microwave for 45-60 seconds, then continue in 15-second intervals as needed. Or reheat them in the oven or air fryer at 350°F until heated through (the air fryer will be quicker!)

Freezing

These roasted sweet potatoes can be frozen for up to 3 months, but they’ll be softer and can release a little moisture after freezing. Freeze the cooled cubes in a single layer on a lined sheet pan until firm, then transfer them to a freezer-safe bag or container and remove as much air as possible. For the best texture, reheat them from frozen in the oven or air fryer.

Love Roasted Sweet Potatoes? Try These Recipes Next:

Our Chili Roasted Sweet Potatoes use mild chili powder for an easy Southwest-inspired side that fits right in with tacos, enchiladas, or burrito bowls.
Planning a holiday dinner? I’d add Maple Sweet Potatoes with Pecans to the table for their caramelized maple flavor and buttery crunch.
Sweet, smoky, and lightly spicy, these Smoky Roasted Sweet Potatoes combine brown sugar, smoked paprika, garlic, and optional cayenne.
I make these Cumin Lime Sweet Potatoes when I want something brighter on my plate. Earthy cumin and fresh lime keep them savory and zesty.

Twice Baked Sweet Potatoes

$11.11 recipe / $2.77 serving

Sweet Potato Hash

$6.94 recipe / $1.15 serving

Candied Yams

$7.99 recipe / $1.33 serving

Air Fryer Sweet Potato Fries

$2.01 recipe / $1.00 serving

The post Roasted Sweet Potatoes appeared first on Budget Bytes.

Taco Casserole

Melissa Nolan — Mon, 31 Aug 2026 13:30:00 +0000

This Taco Casserole stacks three cheesy layers of soft flour tortillas with a well-seasoned beef and black bean filling to make the easiest taco dinner ever! I brown the beef with onion and green pepper, then stir in thick, chunky salsa for a rich, saucy filling with loads of Tex-Mex flavor. Adding beans and fresh veggies also helps me stretch one pound of ground beef into eight servings for only $1.70 each, and the whole thing is ready in 45 minutes. Set out your favorite toppings at the table and let everyone finish their own slice. This casserole is a huge people pleaser and the kind of simple meal that turns an ordinary night into a mini fiesta!

All the Taco Flavor in One Baking Dish

I do love a good beef taco, but filling and folding tortillas one by one isn’t always realistic on a busy night. So I skip the taco assembly line and layer everything into one baking dish instead! The filling stays simple with ground beef, canned black beans, jarred salsa, and a couple of fresh veggies. Instead of reaching for a packet, I use chili powder, cumin, paprika, oregano, cayenne, salt, and pepper straight from my spice cabinet to make a homemade taco seasoning. There’s no added water, so the filling stays concentrated and easy to layer.

Once the salsa and beans are stirred in, I cook the filling until it looks thick and no loose liquid pools in the skillet. Then it gets layered up between soft flour tortillas with plenty of cheddar. Since everything in the filling is already cooked, this beauty only needs about 20 minutes in the oven to heat the layers and melt the cheese!

Aim for a thick and scoopable filling. Think taco meat you’d pile onto a tortilla, not a loose meat sauce. I use 80/20 ground beef, so I spoon off the excess rendered fat after browning, but leaner beef likely won’t need draining. Then to make sure the filling is as thick as possible for layering, rinse and drain the beans well, use thick and chunky salsa (I use a shelf stable Thick & Chunky salsa from Walmart), and let everything simmer for about 4 minutes. When a spatula leaves a clear path through the skillet without watery liquid rushing in, you’re ready to layer!
Fully cook the beef before assembling. Once the filling is tucked between the tortillas and cheese, you won’t be able to stir it or check the beef easily. Make sure no pink remains and the beef reaches 160°F in the skillet before building the layers.
Wake up the spices. Stir the chili powder, cumin, paprika, oregano, cayenne, salt, and pepper into the cooked beef and vegetables for about 1 minute. That brief heat helps release the spices’ flavor compounds, making them smell warmer and taste toastier before the salsa goes in. Keep them moving so they don’t scorch.
Layer it like lasagna! Think of the tortillas as the pasta sheets in a traditional lasagna. Overlap two burrito-size tortillas in each layer, then spread one-third of the filling and cheese evenly over the top before repeating. During testing, I found that the larger tortillas curved slightly up the sides of my 9×13-inch baking dish, helping to hold the filling in place and making the casserole easier to slice. Those exposed tortilla edges also turn deliciously crisp in the oven (my favorite part!).
Make it vegetarian. Skip the ground beef and double the black beans for a completely vegetarian taco casserole on a budget. You can also swap in whatever vegetarian ground ‘meat’ crumbles you like.
Raid the veggie drawer. I kept things simple and budget-friendly in this taco casserole with green pepper and onion, but any color bell pepper will do the trick. Red, yellow, or orange bell peppers are slightly sweeter. Mushrooms, corn, spinach, or squash would also be delicious. Keep the total amount close to 2 cups, and cook off any moisture the vegetables release before adding the salsa so the filling stays thick.

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Taco Casserole

Three cheesy tortilla layers packed with saucy beef and black beans make this easy Taco Casserole recipe a hearty 45-minute dinner that serves eight!

Course Main Course

Cuisine American, Mexican, texmex

Total Cost $13.62 recipe / $1.70 serving

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 425kcal

Author Melissa Nolan

Equipment

9×13'' Casserole Dish
Medium Skillet

Ingredients

nonstick cooking spray $0.01
1 lb. ground beef $5.94*
½ onion small dice, (135g, 1 cup) $0.47
1 green bell pepper medium dice, (125g, 1 cup) $0.78
1 Tbsp chili powder $0.08
1 tsp ground cumin $0.04
1 tsp paprika $0.04
½ tsp dried oregano $0.02
¼ tsp cayenne $0.04
¼ tsp salt $0.01
¼ tsp black pepper freshly cracked, $0.04
16 oz. jarred mild thick and chunky salsa $1.92**
15 oz. can black beans drained and rinsed, $0.92
2 cups cheddar cheese grated, (200g) $1.72***
6 large flour tortillas burrito size, $1.59

Instructions

Gather and prepare all ingredients. Preheat oven to 350°F and grease a 9×13 oven-safe baking dish.
Heat a medium skillet over medium heat. Once hot, add the ground beef, onions, and green peppers, and sauté for 5 minutes until the meat is browned and the vegetables are tender.
Using paper towels, carefully soak up the excess grease and discard.
Add the chili powder, cumin, paprika, dried oregano, cayenne, salt, and pepper. Cook for 1 minute.
Add the salsa and drained black beans and continue cooking for 4 minutes.
To assemble the taco bake, lay two tortillas overlapping each other on the bottom of the baking dish. Top with ⅓ of the meat filling and ⅓ of the cheese. Repeat the layers three times.
Bake for 20 minutes in the oven until it is melty. Remove them from the oven, slice, and garnish with any toppings you like!

See how we calculate recipe costs here.

Notes

*I use 80/20 ground beef and drain off the excess fat or carefully blot it with a paper towel after cooking. If you’re using very lean beef, there may be little or nothing to drain. This recipe also works great with ground chicken or ground turkey!

**I use mild, thick, and chunky salsa, specifically the jarred Great Value brand salsa from Walmart. It’s a great price, and it’s not too thin. You can use whatever salsa you enjoy or even make your own pico de gallo. Just make sure it isn’t too watery, or it may make the tortillas soggy.

***You can substitute any other cheese in your fridge. Monterey Jack, Pepper Jack cheese (which will make it spicier), Colby Jack, or any cheese blend you like will work great.

Seasoning note: I make my own taco seasoning using the simple pantry spices listed here. Together, the spices, salt, and pepper come to 2 Tbsp plus ¼ tsp. You can use the same amount of your favorite store-bought taco seasoning instead if preferred. One thing I love about making my own is that I can adjust the flavor and heat. Add more cumin if you’re a big fan like me, or increase the cayenne if you like it spicy!

Suggested toppings: Tomatoes, green onions, cilantro, black olives, avocado, red onions, or shredded lettuce.

Prep it ahead: I don’t recommend layering this taco casserole ahead of time and baking it later because the tortillas will absorb the salsa and become very soft. You can, however, shred the cheese and prepare the taco filling ahead, then store everything separately in the refrigerator. Assemble the casserole shortly before baking and cook it a little longer (since everything is starting cold), until the center is hot and the cheese is melted.

Nutrition

how to make Taco Casserole Step-by-Step Photos

Gather all of your ingredients. Preheat the oven to 350°F and lightly coat a 9×13-inch oven-safe baking dish with nonstick cooking spray.

Cook the beef: Heat a medium skillet over medium heat. Add 1 lb. ground beef, ½ a diced onion, and 1 diced green bell pepper. Cook for about 5 minutes, breaking the beef into small crumbles, until no pink remains and the beef reaches 160°F. The vegetables should be tender but still hold their shape. Keep cooking for another minute or two if needed.

Remove the excess fat: Carefully drain away the rendered fat, or blot it with paper towels held securely with tongs. If you’re using lean ground beef and there’s little or nothing to remove, you can skip this step.

Toast the spices until fragrant: Now add 1 Tbsp chili powder, 1 tsp ground cumin, 1 tsp paprika, ½ tsp dried oregano, ¼ tsp cayenne, ¼ tsp salt, and ¼ tsp freshly cracked black pepper. Stir constantly for 1 minute, until the spices smell warm and fragrant. This brief toasting helps bring out the flavor of the spices.

Finish the filling: Stir in 1 (16 oz.) jar of mild thick and chunky salsa and a 15 oz. can of drained black beans. Cook for 4 minutes, stirring occasionally, until everything is hot and the filling looks cohesive. When you drag a spatula across the skillet, no watery liquid should pool in the space. If it does, cook for another minute or two before layering.

Build the layers: Overlap 2 burrito-size flour tortillas across the bottom of the prepared baking dish, allowing the edges to fold slightly up the sides. Spread one-third of the beef filling evenly over the tortillas, all the way to the edges.

Then sprinkle with a ⅓ of the cheddar cheese.

Repeat twice more with the remaining 4 tortillas, filling, and cheese to create three layers total.

Bake the taco casserole: Bake uncovered for 20 minutes, or until the cheese is completely melted, the filling is bubbling around the edges, and the exposed tortilla edges are lightly browned and crisp. Let the casserole rest for about 5 minutes to help the layers settle, then slice into 8 servings and add your favorite fresh toppings. Enjoy!

How to Serve Taco Casserole

Add whatever fresh toppings you like or already have to each slice of taco casserole before serving. I love black olives, juicy tomatoes, and cilantro on mine, but use whatever sounds good! Those cool, crunchy salad toppings are so good alongside the hot, cheesy beef casserole. For sides, a batch of Spanish rice also serves eight, so it’s an easy way to round out the meal when you’re feeding a crowd!

I also think our cumin lime coleslaw with crisp cabbage and carrots tossed in a tangy lime-cumin dressing would be delicious, or guacamole for a classic taco pairing. The guacamole would also be delicious served with tortilla chips before dinner, then left on the table for spooning over each slice! And if friends or family are coming over, avocado margaritas make the meal feel fun and a little extra special for the adults. The recipe makes two drinks, so scale it up to suit your group.

Spanish Rice

$3.37 recipe / $0.42 serving

Cumin Lime Coleslaw

$3.00 recipe / $0.50 serving

Easy Guacamole

$4.61 recipe / $0.46 serving

Avocado Margarita

$4.07 recipe / $2.04 serving

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The tortillas do absorb moisture from the filling and become softer over time, particularly along the bottom, but the casserole is still delicious!

Make Ahead

Leftovers reheat well, but I much prefer this taco casserole fresh. If I want to get ahead on dinner, I’ll prepare the components separately instead of assembling the whole casserole in advance. Make the taco meat and shred the cheese, then store them in separate airtight containers in the refrigerator for up to 3 days. Layer everything just before baking and add a few extra minutes to the cooking time since the filling will be starting cold.

Reheating

The microwave is the quickest option for individual slices. Cover and heat until steaming throughout, using short intervals so the edges don’t dry out. To reheat several portions, place them in a baking dish, cover with foil, and warm at 350°F until the center reaches 165°F. Remove the foil for the last few minutes to help firm up the tortilla edges.

Freezing

Freeze cooled portions in airtight freezer-safe containers for up to 3 months. Individual slices are easier to thaw and reheat than the entire casserole. Thaw them overnight in the refrigerator before reheating. Just note the tortillas will be noticeably softer after freezing and thawing.

Try These Beef Taco-Inspired Recipes Next:

This easy Taco Soup turns ground beef, two kinds of beans, corn, and tomatoes into a hearty bowl ready for all your favorite toppings!
Our Taco Pasta is what I reach for when I want one-pot comfort. Pasta shells simmer in the taco-seasoned beef and tomato sauce before plenty of cheddar is stirred in at the end.
Beef Taco Skillet lands somewhere between a skillet dinner and loaded nachos, with beef, black beans, tomatoes, tortilla chips, and melted cheese.
Our Taco Salad starts with a bed of crisp lettuce topped with taco-seasoned beef, black beans, and corn. I love adding avocado, crunchy tortilla chips, and creamy lime dressing to finish each bowl.

Crispy Baked Beef Tacos

$8.88 recipe / $1.78 serving

Sheet Pan Tacos

$7.94 recipe / $1.32 serving

Fish Tacos with Slaw

$10.93 recipe / $2.73 serving

Smash Burger Tacos

$8.77 recipe / $1.46 serving

The post Taco Casserole appeared first on Budget Bytes.

12 Eggplant Recipes You Need to Try

Jess Rice — Sat, 29 Aug 2026 13:30:00 +0000

Late summer belongs to the eggplant! This warm-weather vegetable is at its seasonal best from midsummer into early fall, and is usually easier to find at a good price around this time, too! I know eggplant can feel a little tricky if you don’t cook with it often, but I’m a veggie gal through and through, and I never run out of ways to put it to work. Roast it until tender, mash it into a smoky curry, bread it until crisp, cover it with sauce and cheese, or arrange it in colorful layers. Not sure where to begin? These 12 eggplant recipes will help you make the most of every one you bring home!

Easy Ratatouille Recipes

Ratatouille might sound fancy, but at heart, it’s a practical way to turn a pile of summer vegetables into something delicious. This rustic dish comes from Provence in southern France and traditionally brings eggplant, zucchini, tomatoes, peppers, and other seasonal produce together until tender. These two recipes take that familiar vegetable medley in less traditional but very practical directions for everyday cooking!

1. Homemade Ratatouille

Ratatouille Recipe

This Homemade Ratatouille is packed with layers of fresh veggies, marinara sauce, and melty cheese. A simple, cozy side dish that tastes like comfort!

4.78 from 68 votes

$7.02 recipe / $0.88 serving Get the Recipe

Our homemade ratatouille takes a different route from the traditional chunky vegetable stew. Thin slices of eggplant, zucchini, yellow squash, and tomatoes are layered over marinara, similar to a vegetable tian, then baked until tender and topped with melted cheese. It looks impressive, but all you really need to do is slice, layer, and bake before serving it with bread, polenta, rice, or whatever else you fancy for dinner.

2. Ratatouille Frittata

Ratatouille Frittata

Ratatouille Frittata combines the rich and complex flavors of ratatouille with the ease of an egg frittata. Great for low carb dieters or using up that summer bumper crop!

4.78 from 9 votes

$7.32 recipe / $0.92 serving Get the Recipe

Ratatouille already brings together some of summer’s best vegetables, and this ratatouille frittata bundles eggplant, zucchini, onion, and tomatoes into one filling dish. Eggs are also one of the more affordable protein options again (thankfully!), and this recipe stretches six eggs into eight generous slices. I’ll happily serve this one for breakfast, brunch, lunch, OR dinner!

Budget-Friendly Mains Featuring Eggplant

This is where eggplant really earns its place in my grocery cart. Its hearty texture makes it easy to build a filling dinner around inexpensive staples like rice, pasta sauce, cheese, and pantry spices. One recipe even pairs two whole eggplants with only ½ lb. ground beef to make four servings! Here are some of our favorite dinners using eggplant.

3. Eggplant Parmesan

Eggplant Parmesan

This tasty Eggplant Parmesan is baked, not fried, but full of flavor and texture! It's a veggie-packed dish perfect for the whole family.

5 from 14 votes

$9.98 recipe / $1.11 serving Get the Recipe

This eggplant Parmesan is comfort in a casserole dish for me! This recipe skips frying the eggplant, and bakes it instead…which means less oil, mess, and hands-on work! Once the breaded slices are golden and crisp, layer them with marinara and plenty of cheese, then bake again until everything is bubbly and gooey. YUM.

4. Eggplant Curry

Eggplant Curry

This Eggplant Curry recipe is inspired by baingan bharta with roasted eggplant and tomatoes, warm spices, and a quick curry-paste shortcut. Cozy and easy!

4.63 from 8 votes

$7.32 recipe / $1.83 serving Get the Recipe

My eggplant curry is a budget-friendly take on the baingan bharta I order from my favorite Indian restaurant. Roasted eggplant and tomatoes are mashed into onion, garlic, ginger, red curry paste, and aromatic pantry spices for a thick, smoky curry that tastes even better the next day. You can roast the vegetables ahead, and the finished curry freezes beautifully! Top tip: If you need this dish to stay vegetarian or vegan, check that your curry paste doesn’t contain shrimp paste!

5. Soy Glazed Eggplant Stir Fry

Soy Glazed Eggplant

This Soy Glazed Eggplant stir fry is a super fast and easy vegetarian weeknight dinner, which also meal preps well for the week.

4.89 from 51 votes

$3.86 recipe / $0.97 serving Get the Recipe

Our soy glazed eggplant turns one eggplant and a few pantry staples into a sweet, salty, garlicky stir-fry in only 20 minutes. We use fresh ginger because it gives the glaze a much brighter flavor than dried ginger (I recommend storing the remaining ginger in the freezer so none goes to waste!) Serve it over rice with peanuts and green onions, then add broccoli or snow peas if you want to make the meal go even further!

6. Roasted Eggplant with Meat Sauce

Roasted Eggplant with Meat Sauce

Roasted Eggplant with Meat Sauce is an elegant low carb main dish that will leave you satisfied. Pair with a simple green salad for a complete meal.

4.90 from 28 votes

$8.23 recipe $2.06 serving Get the Recipe

Two eggplants help a modest ½ lb. of ground beef go much further in our roasted eggplant with meat sauce. The eggplant halves roast cut-side down, which traps the steam and leaves the centers soft and creamy beneath all that rich tomato sauce. For a vegetarian version, finely chopped mushrooms make a great replacement (I’d cook them until the liquid evaporates and they begin to brown for the best flavor!).

7. Summer Vegetables in Red Sauce

Summer Vegetables in Red Sauce

Colorful summer vegetables simmered in a red sauce and spooned over warm polenta make a hearty and inexpensive summer meal.

4.88 from 8 votes

$8.15 recipe / $1.36 serving Get the Recipe

Got a crowded crisper drawer? I’d call that the perfect excuse to make our summer vegetables in red sauce! We add the eggplant, bell pepper, and zucchini in stages so each one becomes tender without anything turning mushy. Spoon it over budget-friendly Parmesan polenta, pasta, mashed potatoes, or sturdy toast for an easy dinner starring eggplant!

Pasta Night, Two Ways

Eggplant pastas can be rich and cozy or fresh and summery, and I’ve got one of each here. Choose between a savory tomato-based pasta for dinner and a pesto pasta salad that’s perfect for cookouts and meal prep!

8. Pasta with Eggplant Sauce

Pasta with Eggplant Sauce

This Pasta with Eggplant sauce gets an extra savory boost from a secret ingredient – anchovies!

4.37 from 11 votes

$6.27 recipe / $1.05 serving Get the Recipe

I’m all for getting every last bit of flavor out of what I’ve got, and smart flavor boosters are a great way to do it. In our pasta with eggplant sauce, that means adding a little anchovy paste. You only need 1 teaspoon to give the tomato sauce loads of savory depth, and don’t worry, it won’t make the pasta taste fishy! Cut the eggplant into small ½-inch cubes so it softens evenly and becomes silky in the sauce.

9. Ditalini Pasta Salad

Ditalini Pasta Salad

This easy Ditalini Pasta Salad is packed with roasted summer veggies, tossed in pesto, and finished with a sprinkle of feta. Delicious & meal prep friendly!

4.84 from 6 votes

$8.67 recipe / $1.08 serving Get the Recipe

Those tiny pasta tubes make this ditalini pasta salad especially easy to scoop at cookouts! Roasted eggplant is tossed with zucchini, bell pepper, pesto, and salty feta for a colorful and incredibly delicious summer side. I always make this one ahead because the flavors only get better after a brief chill. Use store-bought pesto for convenience or homemade pesto to keep the cost down!

Easy Eggplant Appetizers and Lunch Ideas

Eggplant isn’t only for casseroles, curries, and pasta sauce. I’ll blend it into a creamy dip, pile it onto a cheesy toasted roll, or roast it with lemon and garlic for filling pita pockets. These easy eggplant recipes cover everything from party snacks to simple lunches and dinners.

10. Baba Ganoush

Baba Ganoush

Make your own fresh and flavorful Baba Ganoush to dip pita or fresh vegetables.

4.50 from 2 votes

$3.07 recipe / $0.77 serving Get the Recipe

I’m usually the first to reach for hummus at the snack table, but when baba ganoush is in the mix, I can’t resist its creamy, garlicky, lemony flavor! Whole eggplants and garlic roast together before being blended with tahini, lemon, paprika, and salt. Let the eggplant roast until its skin is wrinkled and the center is completely soft as that’s how you know it’s ready to scoop!

11. Eggplant Mozzarella Sandwiches

Eggplant Mozzarella Sandwiches

These Eggplant Mozzarella Sandwiches are an easy vegetarian dish with plenty of options for customizing to fit your tastes and budget.

5 from 13 votes

$6.41 recipe / $2.14 serving Get the Recipe

When a cold veggie sandwich won’t do, these eggplant mozzarella sandwiches pile saucy sautéed eggplant and melty mozzarella onto garlic-butter toasted rolls. Fresh mozzarella gives you the dreamiest melt, but shredded full-fat mozzarella works when it’s the better buy. I’d only assemble what you plan to eat and refrigerate the remaining filling separately to avoid soggy sandwiches.

12. Oven Roasted Greek Stuffed Pitas

Oven Roasted Greek Stuffed Pitas

These Oven Roasted Greek Stuffed Pitas are an easy make ahead lunch with big flavor and little effort.

4.58 from 19 votes

$10.95 recipe / $1.37 serving Get the Recipe

Most of the work for these oven roasted Greek stuffed pitas happens in the oven, where chicken, eggplant, tomatoes, peppers, and red onion roast in a lemon-garlic marinade. Finish the roasted filling with salty feta and fresh parsley, then stuff it into warm pita pockets. It also stores well for easy make-ahead lunches!

15 Easy Carrot Recipes

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23 Mushroom Recipes

The post 12 Eggplant Recipes You Need to Try appeared first on Budget Bytes.

Chicken Broccoli Casserole

Jess Rice — Fri, 28 Aug 2026 13:30:00 +0000

Chicken Broccoli Casserole is the ultimate easy comfort food, and this version keeps things extra simple by cooking everything (yes, even the orzo) in just one pot. Tender chicken, nutritious broccoli florets, and perfectly creamy orzo come together with cheddar cheese to create a cozy, flavorful casserole without the fuss. With minimal prep and simple ingredients, this budget-friendly casserole is ready in 30 minutes and leaves you with hardly any cleanup. My daughter gobbled it up, and my husband didn’t complain about all the leftovers either!

A Quick and Cheesy One-Pot Dinner

Our chicken and rice casserole is a reader favorite, so I wanted to create another easy option, this time swapping the rice for one of my favorite small, quick-cooking pasta shapes, orzo! I season the chicken with garlic powder, onion powder, and smoked paprika and brown it in butter and olive oil, then give the orzo a two-minute toast before adding broth and milk. The seasonings add warm, smoky flavor, and the milk and butter make the sauce creamy and rich. The orzo also thickens the casserole as it simmers, so I don’t need to make a roux or add any canned condensed soup.

You can never have enough cheese in a casserole like this, either! I give this cheesy chicken broccoli casserole a double hit of cheddar by stirring half into the sauce and sprinkling the rest on top. I also use one of my favorite budget veggie shortcuts, frozen broccoli, for a pop of green and some extra nutrition, making this casserole a complete meal on its own.

Cut the chicken into evenly sized pieces. I aim for roughly 1-inch pieces, which are easy to eat and spread evenly throughout the casserole. I’ve found that anything much smaller can become dry because the chicken continues cooking as the orzo simmers. The pieces don’t need to be perfect, but keeping them close in size helps them finish cooking at the same time.
Keep the heat medium-low and watch for sticking. Once everything is in the pan, I keep the heat at a gentle simmer so only a few lazy bubbles break the surface. Give everything a good stir every minute or two, running your spoon across the base and right into the corners. Those tiny pieces of orzo naturally sink and love to hide in those spots! The milk can also scorch or split if the pan gets too hot, so if the bubbling becomes fast or noisy, turn down the heat and stir again.
Shred the cheddar from a block. I prefer freshly shredded cheddar because it melts more smoothly into the sauce and over the top. Pre-shredded cheese contains anti-caking ingredients that can keep it from melting quite as evenly. A block is also often cheaper per ounce, and you can grate the four ounces needed here and save the rest for another meal!
Use the broiler for the best cheesy top. Yes, you can cover the pan with a lid to melt the cheese, but I MUCH prefer the broiled version! The lid works if your pan isn’t broiler-safe, but the broiler gives the cheddar a bubbling, golden finish with deliciously browned spots and crisp orzo edges. It recreates the cheesy top of a classic oven-baked casserole without a full oven bake. Broilers work quickly, so watch the casserole closely and remove it after 3-5 minutes, or as soon as the cheese reaches your preferred doneness.

Skip cooking the raw chicken and use about 3 cups of chopped or shredded cooked chicken instead. It’s a great way to use chicken you’ve already prepped for another meal, or you can grab a rotisserie chicken when you need dinner on the table fast. Stir it in when you add the cheese, then continue with the recipe as written. The cold rotisserie chickens are cheaper than the hot ones at my store (and they may be SNAP eligible!), so check the refrigerated deli case first.

Want to leave out the chicken? Skip it completely for an easy vegetarian version, similar to our broccoli cheddar orzo. This will make about 2-3 generous main-dish servings or 4 smaller side servings. To bulk it up, stir in a drained can of white beans or chickpeas near the end, or add frozen peas with the broccoli.

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Chicken Broccoli Casserole

This Chicken Broccoli Casserole recipe is a complete 30-minute meal with seasoned chicken, creamy cheddar orzo, broccoli, and a golden cheesy top.

Course Main Course

Cuisine American

Total Cost $8.75 recipe / $2.18 serving

Prep Time 7

Cook Time 23

Total Time 30

Servings servings (1½ cups each)

Calories 610kcal

Author Jess Rice

Equipment

Mixing bowl
Large Broiler Pan or Oven-Safe Sauté Pan

Ingredients

1 lb. chicken breast tenderloins $5.12*
1½ tsp salt divided, $0.01
½ tsp black pepper freshly cracked, $0.02
1 tsp garlic powder $0.05
1 tsp onion powder $0.05
1 tsp smoked paprika $0.08
2 Tbsp salted butter $0.34
1 Tbsp olive oil $0.17
1½ cups orzo uncooked, $0.54
2½ cups chicken broth $0.30**
1 cup whole milk room temperature, $0.24
3 cups frozen broccoli florets roughly chopped, $0.86***
4 oz. cheddar cheese shredded, (1 cup) $0.97****

Instructions

Gather ingredients. Roughly chop the broccoli florets.
Cut the chicken breast tenderloins into bite-size pieces. (You can totally use chicken thighs or whole breasts for this recipe. I just saw these tenderloins at the grocery store and the price was right!).
Transfer the chicken to a medium mixing bowl with 1 tsp salt, black pepper, garlic powder, onion powder, and smoked paprika. Toss until evenly coated.
Melt butter and olive oil in a large broiler pan or an oven-safe sauté pan over medium heat. Add seasoned chicken.
Cook until the chicken is cooked through, about 6 minutes per side, 12-15 minutes total.
Next, add the orzo to the pan and toss it with the chicken to lightly toast it, about 2 minutes.
Deglaze the pan with the chicken broth. Stir everything together and turn the heat down to medium-low.
Shred cheddar cheese and set aside. Set oven to broil on high.
Add room temperature whole milk to the skillet and stir to combine.
Add chopped broccoli florets. Simmer everything for about 8 minutes or until the orzo is done to your liking, and most of the liquid has been absorbed.
Stir in half of the cheddar cheese.
Add the rest of the cheddar cheese on top and sprinkle with the remaining salt and any extra pepper you might like.
Transfer to oven and broil for 3-5 minutes until the cheese has melted, or just put the lid on your pan and melt the cheese on the stovetop.

See how we calculate recipe costs here.

Notes

*I used chicken breast tenderloins because I found them for a great price, but boneless, skinless chicken breasts or thighs also work. Cut them into bite-sized pieces (about 1 inch) and cook until the thickest pieces reach 165°F. Or to save time, use about 3 cups of chopped or shredded cooked chicken and add it when you stir in the cheese.

**We use Better Than Bouillon to keep our broth costs low.

***I use frozen broccoli because it’s inexpensive and easy to keep on hand. Run it under cold water to thaw slightly, then chop any large florets. Fresh broccoli also works, but it’ll have a little more bite. I like frozen broccoli here because it’s blanched before freezing so it becomes perfectly tender in the casserole.

****Mild cheddar gives a gentler flavor, while sharp cheddar adds a stronger cheesy punch (which I love). Use whichever cheddar you prefer. Shred it from a block for the smoothest melt.

Nutrition

how to make Chicken Broccoli Casserole Step-by-Step Photos

Gather all of your ingredients. Run 3 cups frozen broccoli florets under cold water until slightly thawed and easier to cut. Drain well, then roughly chop any large florets into bite-sized pieces.

Cut the chicken: Slice 1 lb. chicken breast tenderloins into roughly 1-inch bite-sized pieces. Try to keep them close in size so they cook evenly. Chicken breasts or boneless, skinless thighs also work.

Season the chicken: Add the chicken to a medium bowl with 1 tsp salt, ½ tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp smoked paprika. Toss until every piece has an even reddish coating with no bare spots.

Cook the chicken: Melt 2 Tbsp salted butter with 1 Tbsp olive oil in a large, deep broiler-safe skillet or oven-safe sauté pan over medium heat. Once the butter is melted and foaming, add the seasoned chicken in an even layer. Avoid overcrowding the pan so the chicken can brown. Let the chicken cook for about 6 minutes before turning the pieces.

Continue cooking for another 6 minutes, or until lightly browned, opaque through the center, and the thickest pieces reach 165°F (about 12-15 minutes total). Lower the heat slightly if the chicken begins darkening too quickly.

Toast the orzo: Add 1½ cups dry orzo to the chicken. Stir continuously for about 2 minutes, until the pasta looks glossy from the butter and oil and a few pieces become lightly golden. It should begin to smell slightly nutty.

Deglaze with the broth: Pour in 2½ cups chicken broth. It may steam and bubble quickly at first. Scrape your spoon across the base and into the corners of the pan to loosen all the browned, seasoned bits, then reduce the heat to medium-low.

Shred the cheese: While the broth heats, shred 4 oz. cheddar cheese to make about 1 cup. Divide it into two equal portions and set the broiler to high.

Add the milk: Once the broth reaches a gentle simmer, slowly pour in 1 cup room temperature whole milk, stirring as you pour. The mixture will look thin and pale at this stage. I use room temperature milk here is it’s less likely to split once it hits the hot skillet.

Simmer the orzo and broccoli: Stir in the 3 cups chopped broccoli and let everything return to a gentle simmer. Simmer for about 8 minutes, stirring every few minutes and running your spoon across the entire base and into the corners. The orzo is ready when it is tender and most of the liquid has been absorbed, but the sauce still looks slightly loose and glossy. If the orzo is firm but the pan looks dry, add another 2-4 Tbsp broth. If the mixture is too loose, simmer for another minute or two.

Make it cheesy: Stir in ½ cup shredded cheddar. Continue stirring until the cheese has completely melted and the sauce looks smooth and creamy.

Add the cheesy topping: Sprinkle the remaining ½ cup shredded cheddar evenly over the casserole. Add the remaining ½ tsp salt and any extra black pepper you may like over top.

Broil until golden: Carefully transfer the pan to the oven and broil for 3-5 minutes, watching closely. Remove it when the cheddar is fully melted and bubbling with golden-brown spots. If your pan isn’t broiler-safe, cover it with a lid and let the cheese melt on the stovetop instead. Let the casserole rest for about 5 minutes so the bubbling settles and the sauce thickens slightly before serving. Enjoy!

One thing I love about this chicken and broccoli casserole is how easy it is to make your own. This is your excuse to raid the freezer, reach for the hot sauce, or add a little crunch on top!

Add more vegetables: Stir in up to 1 cup of frozen peas or mixed vegetables with the broccoli if your pan is big enough!
Give it a crunchy topping: Sprinkle ½ cup crushed butter crackers (like Ritz) or ¼ cup breadcrumbs over the cheese during the final minute under the broiler. Watch closely so they don’t burn.
Add a little tang: Stir 1-2 teaspoons of hot sauce into the casserole with the cheddar, then taste before adding more.

Serving Suggestions

I usually serve this chicken broccoli casserole for my family in bowls as-is because it already has chicken, pasta, and broccoli. If I do add a side, I’ll go with something fresh or add a quick vegetable. Half a batch of our green bean salad makes enough for 4 people (the full recipe serves 8, so make it all if you want leftovers!). Its crisp green beans, juicy tomatoes, and lemon dressing add a nice contrast to the creamy, cheesy orzo!

My family also loves it with these inexpensive air fryer carrots. I put the carrots in the air fryer when I add the broccoli to the skillet, and everything finishes at about the same time. My sautéed asparagus is another easy option that serves four and takes just 7 minutes to cook. Start it in a second skillet before you stir in the cheese, and it should be ready by the time the casserole is broiled.

Storage & Reheating

Let the leftovers cool, then transfer them to an airtight container and refrigerate for 3-4 days. Don’t be surprised if the casserole looks different the next day! The cheese and orzo firm up as they chill, so everything will look more compact and less creamy than it did straight from the skillet.

Reheating

I usually reheat individual servings in the microwave because it’s the easiest way to soften the orzo and heat everything through. Add a splash of broth, cover loosely, and microwave in 60-second intervals, stirring between each, until hot. If you’re reheating several servings, add them to a skillet with a little broth and warm over medium-low heat, stirring occasionally. This loosens everything nicely, but you’ll lose that broiled cheesy top.

Freezing

Transfer leftover broccoli chicken casserole to an airtight, freezer-safe container and freeze for up to 2 months. I don’t usually recommend freezing pasta because it can become soft or mushy after thawing, BUT casseroles like this make great freezer meals, so I’m willing to overlook a possible texture change for an easy dinner later! Thaw it overnight in the refrigerator before reheating (or use the defrost setting on your microwave in a pinch). The sauce won’t be quite as creamy, but the flavor is still delicious!

Love Chicken Casseroles? Try These Recipes Next:

Our Million Dollar Chicken Casserole tastes indulgent but costs under $10, with browned mushrooms, a cheesy homemade sauce, and buttery cracker crumbs.
My family is always happy when our Chicken and Rice Casserole is on the menu. It stretches one chicken breast into six servings with rice, carrots, broccoli, and cheddar.
Poppy Seed Chicken brings old-fashioned casserole comfort with tender chicken, tangy sour cream sauce, and a poppy-speckled cracker topping.

Broccoli Cheese Casserole

$5.78 recipe / $0.96 serving

Broccoli Cheddar Soup

$5.34 recipe / $1.33 serving

Broccoli Cheddar Pizza

Broccoli Cheddar Chicken Salad

$4.84 recipe / $1.61 serving

The post Chicken Broccoli Casserole appeared first on Budget Bytes.

Lentil Burgers

Melissa Nolan — Wed, 26 Aug 2026 13:30:00 +0000

These Lentil Burgers are surprisingly easy to make, packed with BIG burger flavor, and super budget-friendly! I pulse some cooked lentils in a food processor with garlic and spices, then fold in more whole lentils, carrots, onions, and flour to help the patties hold together. After 30 minutes in the oven, they’re filling, totally vegan, and *may* even rival a traditional burger, with no grill needed! I like to top mine with the usual burger veggie suspects like tomato, onion, lettuce, and extra pickles, plus plenty of sauce. Best of all, each lentil burger costs just $0.64, including the bun!

Easy Lentil Burgers That Hold Together

I’ve learned firsthand that making a vegan meal satisfying enough to win over meat eaters can be tricky! So I made sure these lentil burgers have plenty of bold, familiar burger flavor from garlic, tomato paste, paprika, cumin, salt, and pepper. Beyond getting the flavor right, I also wanted the texture to be perfect (and avoid dense, mushy patties!). To do that, I pulse only some of the cooked lentils with the seasonings to create a thick, sticky base, then fold in the remaining lentils whole for a heartier texture.

Grated carrots and onions add mild sweetness and a little crunch, and flour absorbs excess moisture so the mixture is easier to shape. I firmly pack everything into four generous patties about ½ inch thick. They’ll still be delicate when you flip them halfway through, so take it slow and use a wide spatula. The patties become sturdier during the final 15 minutes and finish with lightly crispy edges. For another hearty meatless patty that doesn’t rely on expensive meat substitutes, try our black bean burgers next!

Don’t let the lentils cook too far. I use brown lentils because they keep their shape, and I start checking them at 20 minutes, as directed in the recipe. They should be cooked through with a tender center but still look like individual lentils, not mushy. Green or red lentils can also work, but follow the package directions because cooking times vary. Red lentils break down easily, so you may need more flour to help the patties hold together.
Build the burger flavor into the base. I blend the garlic, tomato paste, paprika, cumin, salt, and pepper with some of the lentils so the flavors spread evenly throughout the patties. You can also try miso, soy sauce, ketchup, onion powder, chili powder, or cayenne. Reduce the salt if using miso or soy sauce, and recheck the texture after adding wet ingredients.
Use the food processor to create the binder. Only some of the lentils are processed until thick and sticky, then I fold in the rest whole for texture (similar to how we make our lentil loaf!). Scrape around the blade and down the sides so no large pieces of garlic are left behind. Close your hand around a scoop of the mixture. It should stay in a compact clump when you open your palm. If it slumps or feels very sticky, add flour 1 tablespoon at a time. If it cracks and crumbles, add water or oil 1 teaspoon at a time.
Keep the patties firm and even. This recipe makes four generously sized patties. Firmly compact the centers and edges so they don’t crack while you’re shaping them or break when flipped. Keep them about ½ inch thick because thicker patties are harder to turn. Spray the parchment and the tops of the burgers to prevent sticking and encourage browning.

Melissa Nolan shaping lentil burgers in our Nashville test kitchen.

At only $0.64 each, these lentil burgers aren’t just an affordable vegan alternative. They’re a genuinely low-cost dinner. The dried lentils cost just $1.14 for the amount needed in this recipe, so compared with the ground beef alone needed to make classic hamburgers, there’s really no comparison! Burgers are also a familiar meal for most people. That means this recipe is also an approachable way to put a completely vegan dinner on the table without spending much.

I use carrots and onions to flavor the patties here, but you can swap in mushrooms, sweet potato, zucchini, bell pepper, or fresh herbs if you already have them on hand (because using what you have is another easy way to stretch your budget!) Since some vegetables contain more water, adjust the flour as needed until the mixture holds together when pressed.

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Lentil Burgers

Skip the grill and make these easy Lentil Burgers in the oven. They’re hearty, totally vegan, and hold together with simple pantry ingredients!

Course Main Course

Cuisine American

Total Cost $2.57 recipe / $0.64 serving

Prep Time 20

Cook Time 50

Total Time 1 10

Servings servings

Calories 410kcal

Author Melissa Nolan

Equipment

Medium Pot
Colander
Food Processor
Large Bowl
Sheet Pan
Box Grater

Ingredients

1½ cups dry brown lentils uncooked, (250g) $1.14*
4½ cups water $0.00
2 garlic cloves minced, $0.12
1 Tbsp tomato paste $0.08
1 tsp salt $0.04
½ tsp black pepper freshly cracked, $0.08
½ tsp paprika $0.02
½ tsp ground cumin $0.04
½ cup carrot grated, (70g, 1 small carrot) $0.14
¼ cup onion grated, (40g, ½ onion) $0.11
3 Tbsp all-purpose flour 30g, $0.03**
nonstick spray $0.03
4 hamburger buns $0.74

Instructions

Gather and prepare all ingredients. Preheat the oven to 400°F.
Bring the water to a simmer in a medium pot. Once it’s simmering, add the lentils. Let the pot return to a simmer, then place a tilted lid on top. Allow the lentils to simmer for about 20 minutes. After 20 minutes, taste the lentils to test the texture. They should be tender but not mushy. Drain the lentils in a colander and rinse with cold water to cool.
Place 1¼ cups (about 240g) of the cooked lentils, garlic, tomato paste, salt, pepper, paprika, and cumin in the food processor. Blend until the ingredients are just combined and form a paste-like consistency, scraping down the sides as needed. Then place it into a large bowl.
Next, add the remaining cooked lentils, carrots, onions, and flour to the bowl. Fold to combine.
Divide the lentil mixture into 4 evenly sized patties, about ½-inch thick. Make sure to press them together firmly so they hold their shape***. Arrange the patties on a parchment-lined sheet tray coated with nonstick spray, then lightly spray the tops of the burgers as well.
Bake for about 15 minutes, then gently flip the patties over, and spray again with nonstick spray. Bake for about 15 more minutes.
Place the lentil burgers on buns with your favorite toppings and enjoy.

See how we calculate recipe costs here.

Notes

*Brown lentils give me the most reliable texture for these patties. Green and red lentils also work, but follow the package cooking time. Red lentils soften and break down easily, so expect to add extra flour before shaping. Short on time? You can use canned lentils instead! I recommend draining them, rinsing them, and patting them dry. You’ll need about 3½-3¾ cups drained canned lentils. Adjust flour as needed to make sure the patties hold together.

**Flour absorbs moisture and keeps this recipe egg-free, but breadcrumbs, rolled oats, or ground oats will also work. These aren’t exact one-for-one substitutions, so adjust the amount until the mixture stays formed when pressed. For gluten-free burgers, use certified gluten-free oats, flour, or breadcrumbs.

***I firmly pressed the mixture together to hold and form the patties. If the mixture seems too dry, add a little water or oil. If the mixture seems too wet, add a little flour to help absorb the moisture.

Skillet directions: You can cook these burgers in a skillet in hot oil over medium heat for 5-6 minutes on each side. I do, however, recommend refrigerating them for about 30 minutes before cooking because they tend to fall apart in the skillet since you’re handling them more!

Make them a freezer meal! Freeze the shaped unbaked patties OR fully cooled cooked patties for 2-3 months, placing parchment paper between them. Thaw overnight in the refrigerator, then bake unbaked patties according to the recipe or reheat cooked patties in a 350°F oven until hot throughout.

Nutrition

how to make Lentil Burgers Step-by-Step Photos

Gather all of your ingredients and preheat the oven to 400°F.

Cook and cool the lentils: Bring 4½ cups water to a gentle simmer in a medium pot. Add 1½ cups dry brown lentils, let the water return to a simmer, then reduce the heat and cover the pot with the lid slightly tilted. Simmer the lentils for about 20 minutes. The lentils should be easy to chew and tender with no firm or chalky center.

Drain the lentils in a colander, rinse with cold water to stop the cooking, and shake away as much water as possible.

Make the seasoned lentil base: Add 1¼ cups of the cooked lentils (about 240g) to a food processor with 2 garlic cloves, 1 Tbsp tomato paste, 1 tsp salt, ½ tsp black pepper, ½ tsp paprika, and ½ tsp cumin. Process in short bursts, stopping to scrape around the blade and down the sides. Stop once the mixture forms a paste-like consistency. Check that no large pieces of garlic remain, then transfer the mixture to a large bowl. You can also mince the garlic before processing to help it combine easily!

Prep the carrot and onion: If you haven’t already, grate 1 small carrot (to make ½ cup grated carrot) and ½ an onion (to make ¼ cup grated onion).

Finish the burger mixture: Add the remaining cooked lentils, ½ cup grated carrot, ¼ cup grated onion, and 3 Tbsp all-purpose flour to the bowl. Fold everything together until the vegetables are evenly distributed. Squeeze a small amount in your hand to check it. It should stay compressed instead of spreading or breaking apart. If it feels too sticky to shape, work in another tablespoon of flour. If it breaks apart immediately, add water or oil 1 teaspoon at a time.

Shape the patties: Divide the lentil mixture into four equal portions, then compress each one firmly before flattening it into a ½-inch-thick patty.

Line a sheet pan with parchment paper and coat it well with nonstick spray. Press any large cracks around the edges of the patties closed so they don’t widen in the oven. Arrange the patties on the prepared pan and lightly spray their tops.

Bake the burgers: Bake the patties in the preheated oven for about 15 minutes. Slide a wide spatula fully underneath each patty and carefully turn it over.

Lightly spray the tops again with cooking oil, then bake for another 15 minutes. The finished burgers should lift fairly easily, feel set when gently pressed, and have lightly browned edges with a tender center.

Assemble and serve: Place each lentil burger on one of 4 hamburger buns and add your favorite sauces and toppings. If you’re loading them with plenty of sauce (as I always do!), I recommend lightly toasting the cut sides of the buns first, so they hold up better. Serve the burgers warm and enjoy!

Topping Ideas

I usually pile my lentil burger high with lettuce, tomato, onion, pickles, and whatever sauce I’m feeling that day! Stuck for ideas? You can go with the basics like me, or try one of these combinations:

Classic burger: Add lettuce, tomato, sliced onion, pickles, cheese, and our creamy comeback sauce!
Caprese-style: Layer on sliced tomato, fresh basil, mozzarella (regular or vegan), and a drizzle of balsamic glaze.
Barbecue-style: Top with BBQ sauce, crunchy slaw, pickled red onions, and your favorite veggie bacon alternative or some regular crispy bacon.
Roasted garlic and mushroom: Spread mashed roasted garlic over the bun, then add sautéed mushrooms, caramelized onions, and arugula. I LOVE this combo.
Southwest-style: Add guacamole and/or salsa, sliced jalapeños, cilantro, and crunchy tortilla strips!

I’m a huge fan of pickles, so I like serving my lentil burgers with our dill pickle pasta salad to bring out those cookout vibes (even when I’m making them in weather that’s anything but cookout-friendly)! You can also skip the bun and make a veggie burger salad by serving the patty over chopped lettuce with tomatoes, cucumber, avocado, pickles, and your favorite creamy dressing.

I also love a side of air fryer zucchini with these burgers. They keep things veggie-friendly, AND they cook in just 20 minutes, so you can make them in the air fryer while the burgers bake. And of course, it wouldn’t be right not to mention a side of fries! I personally love these spicy sweet potato fries. They also bake at 400°F, so I put them in the oven 15 minutes before the lentil burgers, and everything is ready to enjoy at the same time!

Storage & Reheating

Let them cool completely, then refrigerate the patties in an airtight container for 3-4 days. Store them without the buns or toppings so nothing becomes soggy. I like to place parchment paper between the patties if I need to stack them for storage.

Reheating

For the best texture, reheat the patties in a 350°F oven for 10-15 minutes, flipping halfway through, until hot in the center and lightly crisp around the edges. For a quicker option, microwave each patty in 30-second intervals until heated through, but keep in mind that the microwave will make it much softer.

Freezing

To freeze the lentil burgers before baking, freeze them flat on a sheet pan until firm, then stack them in a freezer-safe container with parchment paper between each one. Freeze for 2-3 months. Thaw overnight in the refrigerator, then bake at 400°F for the full 30 minutes, flipping after 15 minutes.

If you want to freeze leftover cooked patties, let them cool completely before stacking them with parchment paper. Freeze for 2-3 months, thaw overnight in the refrigerator, then reheat in the oven until hot throughout.

Try These Veggie Burger Recipes Next:

When I want to stretch burger night even further, I’ll make our Black Bean Burgers. At only $0.54 each, they’re even cheaper than this recipe and every bit as delicious!
Our Portobello Mushroom Burgers soak up a smoky soy marinade before cooking on the grill, grill pan, or stovetop in about 15 minutes.
I’m a big fan of the smoky-sweet flavor in these Chipotle Sweet Potato Burgers, especially once the cornmeal-coated patties turn golden and get topped with creamy avocado.
Two cans of beans and a bag of slaw mix do most of the work in these BBQ Bean Sliders, a 30-minute option for nights when you don’t feel like shaping patties.

Lentil Loaf

$9.55 recipe / $0.95 serving

Vegan Meatballs

$5.22 recipe / $0.65 serving

Creamy Marry Me Lentils

$6.69 recipe / $1.67 serving

Vegan Lasagna

$15.13 recipe / $1.26 serving

The post Lentil Burgers appeared first on Budget Bytes.

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