Dear Crissy

Ground Turkey Goulash

Crissy Page — Tue, 06 Oct 2026 21:55:21 +0000

Ground Turkey Goulash is my lighter spin on the classic American goulash so many of us grew up eating. Lean turkey meat, elbow macaroni, tomato sauce, and a simple mix of Italian seasoning and bay leaf all cook together in one big pot. It tastes like real comfort food, and there’s only one pot to wash when supper is over. When this time of year rolls around and the evenings get chilly, it’s one of those easy dinner ideas that feeds a hungry family without much fuss.

Why You’ll Love This Ground Turkey Goulash

One pot does it all. The turkey, sauce, and pasta all cook in the same Dutch oven, so it fits right in with your favorite one pot recipes.
Lighter than beef goulash. Using 93/7 ground turkey keeps it lean, so it’s a nice swap if you want healthy recipes that still feel hearty.
Feeds a crowd. This big batch makes enough for the whole family, with plenty left for a second helping.
Simple pantry ingredients. Canned tomatoes, tomato sauce, beef broth, and dried herbs are things most of us already keep on hand.
Kid-friendly comfort food. Tender elbow macaroni and melty cheddar on top make it an easy win at the supper table.
Great for leftovers. The flavors keep getting better, so it makes a tasty lunch the next day.

Ground Turkey Goulash Ingredients

Olive oil: A little olive oil keeps the lean turkey from sticking while it browns.
Ground turkey: I use 93/7 ground turkey. It’s lean but still has enough fat to stay juicy and full of flavor. You can certainly use a leaner turkey if you want to save on calories while keeping the protein.
Yellow onions: Two large onions add sweetness and body to the sauce as they soften.
Garlic cloves: Four fresh garlic cloves, minced, give the goulash a warm, savory backbone.
Water and beef broth: This liquid simmers the sauce and cooks the pasta right in the pot. Beef broth adds a deeper, meaty flavor that turkey alone doesn’t have.
Tomato sauce and diced tomatoes: Two cans of each make a thick, rich sauce with little bites of tomato throughout.
Italian seasoning and oregano: These dried herbs are the heart of the goulash seasoning and give it that classic, cozy flavor.
Salt, garlic powder, and black pepper: Simple seasonings that help the turkey taste its best.
Bay leaves: Three bay leaves simmer in the sauce for a subtle, savory depth. Just remember to fish them out before serving.
Worcestershire sauce: A couple of tablespoons add a salty, tangy kick that makes the sauce taste like it cooked all day.
Elbow macaroni: The classic pasta for American goulash. It cooks in the sauce and soaks up all that flavor.
Shredded cheddar cheese: Sprinkled on top right before serving, it melts into creamy, cheesy goodness.

How to Make Ground Turkey Goulash in One Pot

The full measurements and times are in the recipe card below. Here’s a quick look at how it comes together.

Step one: Brown the turkey. Heat the olive oil in a large Dutch oven over medium heat. Add the ground turkey, Italian seasoning, oregano, salt, garlic powder, and black pepper. Cook until no pink remains, breaking the meat apart as it cooks. Spoon off any extra liquid if needed.

Step two: Build the sauce. Add the onions and cook until they soften. Stir in the tomato sauce, diced tomatoes, minced garlic, bay leaves, Worcestershire sauce, water, and beef broth. Mix well, cover, and let it simmer so all the flavors blend together.

Step three: Cook the pasta. Stir in the elbow macaroni and simmer just until the pasta is al dente. The macaroni keeps cooking after you take the pot off the heat, so don’t let it go too long or the noodles can turn mushy.

Step four: Finish and serve. Remove the pot from the heat and throw away the bay leaves. Let the goulash cool for a few minutes, then serve it hot with shredded cheddar cheese on top.

Ground Turkey Goulash Swaps and Variations

Use ground beef: Swap the turkey for the same amount of ground beef for a classic beef goulash. Drain the grease well before adding the sauce. If you love the beefy version, try my Old Fashioned Goulash.
Try egg noodles: Wide egg noodles work in place of elbow macaroni. They cook faster, so start checking them early.
Add a bell pepper: Chop a green or red bell pepper and cook it with the onions for extra color and veggies.
Add sweet paprika: A teaspoon or two of sweet paprika gives the sauce a warm, slightly smoky flavor and a deeper red color.
Make it richer: Stir in a couple of tablespoons of tomato paste with the tomato sauce for a thicker, bolder sauce.
Splash of red wine: Replace part of the beef broth with dry red wine for a grown-up twist.
Change the broth: Chicken broth works fine if that’s what you have. The flavor will be a little lighter.
Switch the cheese: Try Colby Jack, Monterey Jack, or a little mozzarella instead of cheddar.
Make a half batch: Cut everything in half and cook it in a deep, large skillet with a lid instead of a Dutch oven.
Go gluten-free: Use your favorite gluten-free elbow pasta and check the label on the Worcestershire sauce and broth. Gluten-free pasta can cook faster, so keep an eye on it.
Use a pressure cooker: Short on time? My Instant Pot Goulash gets dinner on the table even faster.

Tips for the Best Turkey Goulash Recipe

Pull it at al dente. Take note, this is crucial! The pasta keeps soaking up sauce after the heat is off, so stop cooking when the macaroni still has a little bite.
Season the turkey early. Adding the dried herbs while the turkey browns helps the flavor soak right into the meat.
Break up the meat well. Small crumbles of turkey spread through every bite and give the goulash a better texture.
Stir often after adding the pasta. Elbow macaroni likes to settle on the bottom of the pot, so give it a good stir so it doesn’t stick.
Thin it if needed. If the goulash gets too thick, stir in a splash of water or beef broth until it looks right.
Thicken it if needed. If it seems too soupy, let it rest off the heat for a few minutes. The pasta will soak up the extra liquid.
Don’t forget the bay leaves. Count all three as you remove them so nobody gets a weird leafy surprise in their bowl!

How to Store and Freeze Ground Turkey Goulash

Room Temp: Don’t leave goulash out for more than 2 hours. Let it cool, then put it away.

Refrigerator: Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat single servings in the microwave or warm a bigger batch on the stove over medium-low heat. Add a splash of water or broth to loosen the sauce, since the pasta soaks it up as it sits.

Freezer: Freeze cooled goulash in freezer-safe containers or bags for up to 3 months. Thaw it overnight in the fridge, then reheat until hot all the way through. The macaroni will be a little softer after freezing. If you plan to freeze a batch, cook the pasta a minute or two less so it holds up better.

Ground Turkey Goulash FAQs

Can you freeze goulash?

Yes. Let it cool, then freeze it in airtight containers for up to 3 months. The pasta softens a little, so slightly undercook the macaroni if you’re making it ahead for the freezer. Sometimes I make this recipe without the pasta and freeze, then add fresh pasta when serving. It makes a really great meat sauce.

What is American goulash?

American goulash is a one pot dish of ground meat, macaroni, and a tomato-based sauce. It’s very different from Hungarian goulash, which is a paprika-heavy beef stew. Depending on where you grew up, you might know it as macaroni and beef or slumgullion.

Is ground turkey goulash healthy?

It’s definitely a lighter choice than most goulash recipes because 93/7 ground turkey has less fat than regular ground beef. It also packs in protein and tomatoes. You’ll find the full nutrition info in the recipe card below.

What to serve with goulash

Goulash is a full meal on its own, but a simple side makes it feel complete. Try Easy Buttermilk Cornbread, Honey Butter Rolls, a green salad, or my Sweet Coleslaw.

Goulash vs. chili mac: what’s the difference?

They’re close cousins. Goulash leans on Italian seasoning, oregano, and bay leaf for an herby tomato flavor. Chili mac uses chili powder and cumin and often includes beans.

Is goulash the same as Johnny Marzetti?

Not quite. Johnny Marzetti is an Ohio favorite that started in Columbus. OH-IO! It uses similar ingredients, but it’s usually layered and baked as a casserole. Goulash cooks right on the stovetop in one pot.

How do you keep goulash noodles from getting mushy?

Cook the pasta just until it’s al dente, then take the pot off the heat right away. The macaroni keeps cooking in the hot sauce, so it will be perfectly tender by the time you serve it.

If you’ve been looking for a turkey goulash recipe that’s simple, filling, and easy on the dishes, this one is a keeper. Cook the pasta right in the sauce, top it with cheddar, and watch everyone go back for seconds. Save it to your Pinterest board so it’s ready the next time you need a cozy weeknight dinner.

More Goulash and Ground Turkey Recipes

Looking for more goulash and ground turkey recipes? Try these family favorites next.

Ground Turkey Goulash

This easy Ground Turkey Goulash is a hearty, comforting dinner made with lean ground turkey, tender elbow macaroni, tomatoes, and simple seasonings. It’s a filling one-pot meal finished with shredded cheddar cheese and perfect for busy weeknights.

Course Dinner

Cuisine American

Keyword american goulash, comfort food, ground turkey, one-pot

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 308kcal

Author Crissy Page

Ingredients

1 tablespoon olive oil
2 pounds ground turkey 93/7
2 large yellow onions chopped
4 cloves garlic minced
2 cups water
1 cup beef broth
2 cans tomato sauce 15 ounces
2 cans diced tomatoes 15 ounces
1 tablespoon Italian seasoning
1 tablespoon oregano
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon pepper
3 bay leaves
2 tablespoons Worcestershire sauce
2 cups uncooked elbow macaroni
1 cup shredded cheddar cheese

Instructions

Add the olive oil to a large Dutch oven over medium heat. Add the ground turkey, Italian seasoning, oregano, salt, garlic powder, and pepper, then cook until no pink remains, breaking the meat apart as it cooks. Spoon off any excess liquid if needed.
Add the onions and sauté for about 5 minutes, until softened. Stir in the tomato sauce, diced tomatoes, minced garlic, bay leaves, Worcestershire sauce, water, and beef broth. Mix well, cover, and simmer for about 30 minutes.
Add the elbow macaroni and stir well. Simmer for 4 to 5 minutes, or until the pasta is just al dente. The macaroni will continue to cook after you remove the pot from the heat, so be careful not to overcook it or the noodles can quickly become mushy.
Remove the pot from the heat and discard the bay leaves. Let cool for 5 minutes, then serve hot topped with shredded cheddar cheese.

Nutrition

The post Ground Turkey Goulash appeared first on Dear Crissy.

Almond Paste Cookies

Crissy Page — Sun, 04 Oct 2026 17:18:15 +0000

My soft and chewy Almond Paste Cookies have the kind of chewy center and delicate, crackly outside that make them hard to leave alone. My version starts with an 8-ounce package of almond paste, so you get plenty of that heavenly almond flavor from just a few basic ingredients. I add a little orange zest to brighten the cookie dough, while powdered sugar and sliced almonds make these Italian-style cookies a great addition to a holiday cookie tray.

Why Choose My Almond Paste Cookies

Almond paste does the heavy lifting: The almond paste base brings the flavor and helps give these Italian almond paste cookies their soft, chewy interior.
No flour or butter in the recipe: There are only a few ingredients to pull together, and everything mixes quickly in the food processor.
No beaten egg whites or chill time: Add one large egg white directly to the dough, then scoop and bake.
Pretty enough for a cookie tray: Powdered sugar makes the tops crackle, and a few sliced almonds give each cookie a classic holiday finish.
Something a little different: If you enjoy almond macaroons or almond horns, these chewy almond cookies deserve a spot on your baking list.

Ingredient Insights

Almond paste: Use one 8-ounce package of almond paste. Break it into small pieces so it mixes evenly with the sugar. Check the label carefully: almond filling and marzipan are different products and won’t give you the same dough.

Granulated sugar: The ½ cup in the dough sweetens the cookies while letting the almond flavor come through.

Large egg white: Use one large egg white, straight from the egg. There is no need to whip it first. Separate it carefully and save the egg yolk for another recipe.

Vanilla extract and orange zest: Vanilla rounds out the almond flavor. One loosely packed teaspoon of finely grated orange zest adds a little brightness without turning these into orange cookies.

Salt: The measured ½ teaspoon balances the sweetness. Use the amount in the recipe card rather than guessing with a pinch of salt.

Powdered sugar and sliced almonds: Roll the dough generously in powdered sugar before baking. Then press 3 to 4 sliced almonds onto each ball without flattening it. The thin slices add a little crunch without putting a whole almond on top.

What Is Almond Paste?

Almond paste is a sweet, dense mixture made with ground almonds and sugar. In these cookies, it’s part of the dough itself, giving each bite its almond flavor and chewy center. After trying a couple different brands over the years, I recommend Solo brand almond paste.

Although almond paste, marzipan, and almond filling look similar on the shelf, they serve different purposes. Marzipan is sweeter and commonly used for candy and decorations, while almond filling has a softer, jam-like consistency. For this cookie recipe, stick with almond paste.

Where to Find Almond Paste

The first time I sent my husband looking for this product, he accused me of sending him on a wild goose chase!

To find almond paste, look in the baking aisle near pie fillings, marzipan, and other specialty baking ingredients. It may come in a can or a wrapped package, depending on the brand. Read the front label before you buy: you want to be sure you’re getting almond paste, not almond cake and pastry filling and not marzipan. If you don’t see it at your grocery store, check another store’s baking aisle or look for it online.

How to Make Almond Paste Cookies

The full ingredient amounts are in the recipe card below. Unlike a chocolate chip cookie dough you might mix with a hand mixer in a large bowl, this dough comes together in the food processor. Have your parchment-lined baking sheet ready so you can scoop and bake as soon as the dough is mixed.

Step one: Preheat the oven to 325°F and line a large cookie sheet with parchment paper. Break the almond paste into small pieces.

Step two: Add the almond paste and granulated sugar to a food processor. Pulse until the paste is finely broken down and the mixture looks sandy and crumbly.

Step three: Add the large egg white, vanilla extract, salt, and orange zest. Process just until the mixture comes together into a smooth paste-like dough, scraping down the sides as needed. The finished cookie dough should be sticky.

Step four: Use a small cookie scoop, size #60 and leveled, to portion the dough into 1-tablespoon balls. Put the powdered sugar in a separate bowl, then gently roll each dough ball and coat it generously.

Step five: Place the scooped cookies about 2 inches apart on the lined baking sheet. Gently press 3 to 4 sliced almonds into the top of each cookie. Leave the dough rounded; don’t flatten it.

Step six: Bake for 18 to 22 minutes, until the tops look crackled and the bottom edges are lightly golden brown. The centers should still look soft. Let the cookies cool completely on the baking sheet before moving them.

Substitutions and Variations

Leave out the orange zest: If you’d rather have a straightforward almond and vanilla cookie, omit the zest. The rest of the formula stays the same. However, if you want my two cents, I love the way the orange zest makes these taste. It does NOT make them taste like orange cookies. It just gives them a slight hint of brightness and lends to that holiday flavor.
Skip the sliced almond topping: The cookies will still have plenty of almond flavor from the paste. Keep the powdered sugar coating for the crackled finish. I really only use the almonds on top when I’m sharing with guests. My family prefers to skip the nuts on top when we’re just enjoying them as a family.
Add a chocolate finish: If you want to dress them up next time, try a little melted chocolate drizzled over the completely cooled cookies. Let the chocolate set before stacking or storing them.

Tips for Soft, Chewy Almond Paste Cookies

Expect sticky dough. Use the scoop to keep portions even, and clean your hands whenever rolling becomes messy. One of the best things about this recipe is that the dough does not need to chill.
Pulse the paste and sugar first. Breaking up the almond paste before adding the egg white helps prevent large lumps in the dough.
Coat each ball well. A generous layer of powdered sugar makes the cracks more visible as the cookies bake.
Watch the bottom edges. Pull the cookies when they are lightly golden underneath and still soft in the center. They will absolutely firm up as they cool.
Let them finish cooling on the pan. Moving warm cookies to a cooling rack too soon can break their tender centers. Leave them on the baking sheet until completely cool.

How to Store Almond Paste Cookies

Room temperature: Once completely cool, keep these Italian almond paste cookies in an airtight container for up to 5 days. Place parchment paper between layers if you want to protect the powdered sugar tops.

Refrigerator: You can refrigerate almond paste cookies in an airtight container for up to a week, though the powdered sugar may lose some of its snowy look. Let them come to room temperature before serving.

Freezer: Freeze cooled cookies in an airtight container, with parchment between layers, for up to 2 months. Thaw them covered at room temperature so condensation collects on the container instead of the cookies.

These chewy almond paste cookies are an easy choice when I want something a little different alongside my favorite cookies during the holiday season. Put these Italian almond cookies on a tray with my Snowball Christmas Cookies and Raspberry Almond Shortbread Cookies, or make a batch just because you love a chewy almond cookie.

More Holiday Cookies

Almond Paste Cookies

These Italian almond paste cookies have soft, chewy centers, crackly powdered sugar tops, and sliced almonds. This easy cookie recipe comes together in a food processor with no chill time.

Course Desserts

Cuisine American

Keyword holiday cookies, italian almond cookies

Prep Time 15

Cook Time 20

Total Time 35

Servings cookies

Calories 48kcal

Author Crissy Page

Ingredients

1 package almond paste 8 ounces, broken into smaller chunks
½ cup granulated sugar
1 large egg white
1 teaspoon vanilla extract
½ teaspoon salt
1 teaspoon orange zest finely grated
¼ cup almonds sliced
½ cup powdered sugar for rolling

Instructions

Preheat your oven to 325°F and line a large baking sheet with parchment paper.
Break up the almond paste into chunks and add to the food processor along with granulated sugar. Pulse until the almond paste is finely broken down and the mixture has a sandy, crumbly texture.
Add the egg white, vanilla extract, salt and orange zest. Process just until the mixture comes together into a smooth, sticky dough, scraping down the sides of the bowl as needed.
Scoop the dough into 1-tablespoon portions and gently roll into balls. I use a small cookie scoop, size #60, leveled.
Place the powdered sugar in a small bowl. Roll each ball generously in powdered sugar, then place it on the prepared baking sheet. Gently press 3 to 4 sliced almonds into the top of each cookie, taking care not to flatten the dough. Bake immediately, while the dough is still cold.
Arrange the cookies about 2 inches apart on the prepared baking sheet. Do not flatten them.
Bake for 18 to 22 minutes (20 is perfect for me), or until the cookies are crackled on top and lightly golden around the bottom edges. The centers should still be soft.
Allow the cookies to cool completely on the baking sheet before removing them from the parchment.

Notes

I recommend Solo brand almond paste.

Nutrition

The post Almond Paste Cookies appeared first on Dear Crissy.

Busy Day Soup

Crissy Page — Mon, 07 Sep 2026 13:21:44 +0000

Busy Day Soup is one of those easy soup recipes that I keep around for busy weeknights when I’m tired, everybody is hungry, and I want to exert very little effort. Yes, that pretty much sums up most nights! This soup is warm, filling, and made with simple ingredients I usually have in my pantry.

This easy Busy Day Soup recipe combines ground beef, stewed tomatoes, frozen mixed vegetables, onion soup mix, beef broth, water, and macaroni in one big pot. It’s an old-fashioned, family-friendly soup that doesn’t require a pile of prep work, which is exactly what I want on a busy day.

Why You’ll Love This Recipe

For me, a real busy day recipe needs to get dinner on the table with minimal effort. This dish is a great way to use budget-friendly ingredients and gives you a hearty homemade meal that will fill your family’s bellies.

More reasons to make this recipe:

It uses simple freezer and pantry staples.
It’s the perfect meal for busy families and easy to serve to kids.
Ground beef and macaroni make it filling enough for dinner.
Frozen vegetables keep prep work to a minimum.
Everything cooks in one large soup pot.
It makes 6 hearty servings and can easily be doubled.

When life gets chaotic, recipes like this earn their place in the regular dinner rotation.

Ingredient Notes

There is nothing fussy about this recipe. You’ll find the exact amounts in the printable recipe card below.

Olive oil: A tablespoon of olive oil helps get the ground beef started in the pot and keeps it from sticking as it begins to brown.
Ground beef: One pound of ground beef gives this soup plenty of savory flavor and makes it filling enough to serve as a complete meal.
Onion soup mix: One package of dry onion soup mix is the easy flavor shortcut in this recipe. Toasting it briefly with the cooked beef helps bring out more of that onion flavor.
Stewed tomatoes: One 28-ounce can of stewed tomatoes, including the liquid, helps form the tomato base of the soup. Breaking the tomatoes into smaller pieces makes them easier to eat. If you don’t have stewed tomatoes, you could certainly use diced tomatoes.
Frozen mixed vegetables: Two cups of frozen mixed vegetables go straight into the soup. I use Kroger brand, but another similar frozen mixed vegetable blend will work.
Low-sodium beef broth: Four cups of low-sodium beef broth give the soup its savory broth base.
Water: Two cups of water add the extra liquid needed for the soup and for cooking the macaroni.
Elbow macaroni: One cup of uncooked elbow macaroni cooks directly in the pot. It should be cooked only until al dente because it will continue softening in the hot broth after the pot comes off the heat.
Salt and black pepper: Add both to taste at the end of cooking so you can adjust the seasoning after the soup has simmered.

These simple ingredients come together in one pot to make an easy ground beef soup that works well for a busy family dinner.

How to Make Busy Day Soup

This hearty meal is simple to make, but the order of the steps matters. The vegetables simmer before the pasta goes into the pot, which gives them time to cook while helping keep the macaroni from getting too soft.

Step one: Heat the olive oil in a large stockpot over medium-high heat. Add one pound ground beef and cook until browned, breaking it apart as it cooks. Drain the excess grease.

Step two: Sprinkle the onion soup mix over the browned beef. Cook on medium heat for 2 to 3 minutes, stirring as it toasts.

Step three: Pour in the stewed tomatoes with all of their liquid. Use a firm spatula, wooden spoon, or kitchen scissors to break the tomatoes into smaller, bite-size pieces.

Step four: Add the frozen mixed vegetables, beef broth, and water. Bring the soup to a boil, then lower the heat and simmer for 20 minutes.

Step five: Add the elbow macaroni and gently boil until just al dente, about 5 to 7 minutes. Remove the pot from the heat as soon as the pasta is ready. The macaroni will continue softening in the hot soup.

Step six: Taste the soup and season with salt and black pepper as needed. Serve hot. I like to top my own bowl with shredded cheddar cheese.

You’ll find the exact measurements and full printable recipe instructions at the end of this post.

Try even more hearty homemade soups including my Hamburger Soup, my popular Old-Fashioned Goulash, and this simple and healthy Ground Turkey Vegetable Soup.

Substitutions and Variations

One reason I like old-fashioned Busy Day Soup is that it leaves a little room for using what you already have.

Use ground turkey: Ground turkey can be used in place of the ground beef for a lighter version. You could also go for a lean ground beef.
Try another broth: Chicken broth can work if you don’t have beef broth, although the flavor will be a little different.
Change the vegetables: Use another frozen mixed vegetable blend if needed. Sometimes I just add a can of green beans and a can of corn. Keep the total amount at 2 cups to stay close to the original recipe.
Try another small pasta: Small shells, ditalini, or another short pasta can replace the elbow macaroni. Cooking times may vary depending on the pasta shape.
Leave out the pasta for freezing: If you know you plan to freeze the soup, you can prepare the soup base without the macaroni and add cooked pasta when reheating. Leftover busy day soup is absolutely delicious!
Double the recipe: Double the ingredients and use a large enough stockpot if you need a bigger batch of this delicious recipe.
Spice it up: Like it a bit spicy? Add a splash of hot sauce.

Crissy’s Busy Day Soup Tips

Brown the beef well: Give the ground beef enough time to brown before moving on to the next step. This helps build the savory base of the soup.
Toast the onion soup mix: Let the onion soup mix cook with the browned beef for 2 to 3 minutes before adding the tomatoes.
Break up the stewed tomatoes: Stewed tomatoes can be fairly large right out of the can. Breaking them into bite-size pieces makes the finished soup easier to eat.
Add the vegetables frozen: There’s no need to thaw the mixed vegetables first. Add the full 2 cups directly to the pot.
Simmer before adding pasta: Let the soup simmer for the full 20 minutes before adding the macaroni.
Watch the macaroni closely: Cook it for only about 5 to 7 minutes, until just al dente. It will continue to soften after you remove the soup from the heat.
Add more liquid when reheating: Macaroni absorbs broth as it sits. A little water or beef broth can loosen leftovers if needed.
Top individual bowls with cheese: I love shredded cheddar cheese on mine, but it’s an optional topping rather than part of the soup itself. Send it over the top by serving with crusty bread.

Storage Instructions

Refrigerator: Store leftover Busy Day Soup in an airtight container in the refrigerator for up to 4 days. The macaroni will absorb some of the broth as it sits, so stir in a little water or beef broth when reheating if needed.

Freezer: Pasta can become softer after freezing and thawing, so the best option is to freeze the soup base without the macaroni when possible. Store it in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator, reheat on the stove, and add freshly cooked pasta before serving.

Reheating: Warm leftover soup on the stovetop over medium-low heat, stirring occasionally. Add a splash of water or beef broth if it has thickened.

How do I keep the macaroni from getting mushy?

Add the macaroni only after the soup has simmered for 20 minutes. Cook it for about 5 to 7 minutes until just barely al dente, then remove the soup from the heat because the noodles will continue softening.

Easy recipes like this are lifesavers on busy nights. I originally found the inspiration for this soup in a little spiral-bound cookbook called Cheap and Easy Recipes by Gooseberry Patch, then changed it quite a bit to suit my family.

That’s often how favorite family recipes happen. You start with an idea, make it a few times, change what works better for your family, and eventually end up with the version everybody expects when you say you’re making Busy Day Soup.

Friends, you know I love easy recipes and affordable ingredients. This delicious soup is truly perfect for your busy days

More Easy Family Soups

Busy Day Soup

Busy Day Soup is a quick, hearty one-pot meal with ground beef, pasta, and veggies—perfect for busy weeknights or cozy weekends at home.

Course Dinner, Main Course

Cuisine American

Keyword beef, comfort food, hearty, one-pot, pasta, quick, soup

Prep Time 5

Cook Time 35

Total Time 30

Servings

Calories 395kcal

Author Crissy Page

Ingredients

1 tablespoon olive oil
1 pound ground beef
1 package onion soup mix
1 can stewed tomatoes 28 ounces, with liquid
2 cups frozen mixed vegetables
4 cups beef broth low sodium
2 cups water
1 cup elbow macaroni

Instructions

Heat the olive oil in a large stockpot over medium-high heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain the excess grease.
Sprinkle the onion soup mix over the beef. Cook for 2 to 3 minutes, stirring as it toasts and blooms.
Pour in the stewed tomatoes with liquid. Using a firm spatula, wooden spoon, or kitchen scissors, break up and chop the tomatoes into smaller, bite-size pieces.
Add the mixed vegetables, beef broth, and water. Bring to a boil, then lower the heat and simmer for 20 minutes.
Add the pasta and gently boil until just al dente, about 5 to 7 minutes. Remove from the heat. The pasta will continue to soften in the hot soup, so be careful not to cook it too long.
Taste and season with salt and black pepper before serving. I like to top my bowl with shredded cheddar cheese.

Nutrition

The post Busy Day Soup appeared first on Dear Crissy.

Taco Spaghetti

Crissy Page — Mon, 09 Feb 2026 14:00:00 +0000

Some nights you want tacos. Other nights you want pasta. And sometimes you just want dinner on the table without dirtying every pan you own. That’s where my Taco Spaghetti recipe shines. It’s a one-skillet meal with taco flavors, tender spaghetti noodles, and plenty of melty cheese. It’s easy, filling, and built for regular busy families like mine!

What Makes Taco Spaghetti Special

This easy taco spaghetti recipe is fast, filling, and made with pantry staples. Everything cooks together, which means less dishes and more flavor since the pasta absorbs the seasoned sauce as it cooks. It’s an easy ground beef recipe for busy weeknights and shows up on our dinner table at least a few times a month!

Ingredients

Here’s what you’ll need to make this easy skillet meal.

Lean ground beef: Using lean meat like 85/15 gives you good flavor without dealing with too much excess fat.
Onion: A simple diced onion adds depth to your Mexican spaghetti and helps build flavor right from the start.
Taco seasoning: A packet keeps things easy, or use homemade taco seasoning with chili powder, garlic powder, onion powder, and a pinch of cayenne pepper.
Tomato sauce: This forms the base of the spaghetti sauce and keeps everything cohesive.
Ro-Tel tomatoes: These rotel tomatoes add tomatoes and green chilies in one can, giving the dish just enough heat. I’m a little obsessed with this product. You might notice I have a lot of recipes featuring Ro-Tel, like my Rotel Pasta and these Rotel Cream Cheese Sausage Balls.
Spaghetti: Broken in half so it fits easily and cooks evenly into tender spaghetti noodles. If you’re morally opposed to breaking your spaghetti in half (I get it!) you don’t HAVE to break it.
Cheese: Cheddar cheese, Monterey Jack, or Colby Jack all melt beautifully and give you that classic taco pasta finish.
Fresh cilantro: Optional, but it adds a fresh bite at the end. I’m one of those people who love fresh cilantro, so I never skip this step.

The full list of Taco Spaghetti ingredients and exact measurements are in the printable recipe card below.

How to Make Taco Spaghetti

This recipe works in a large skillet, large pot, or Dutch oven. Pick what you have and keep it simple.

Step one: Heat your pan over medium-high heat. Add the ground beef and diced onion. Cook until the beef is browned and the onion is soft. Drain off any excess fat so the sauce does not turn greasy.

Step two: Stir in the taco seasoning, tomato sauce, rotel tomatoes, and water. Bring the mixture to a boil so the flavors start blending.

Step three: Break the spaghetti in half and add it to the pan. Stir well so the pasta is covered by the liquid. Reduce heat to low, cover, and simmer until the spaghetti is tender. Stir occasionally so the noodles cook evenly and do not stick.

Step four: Sprinkle the shredded cheese evenly over the top. Cover and turn off the heat. Let it rest covered for a few minutes until the cheese is fully melted. If you do not have a lid, foil works just fine.

Step five: Garnish Taco Spaghetti with fresh cilantro or green onions if you like. Serve immediately and add any favorite taco toppings at the table.

Substitutions & Variations

Use ground turkey: Ground turkey works well if you want a lighter option. Just keep an eye on moisture so it stays juicy.
Add vegetables: Bell peppers or extra green chilies can be added with the onion for more texture.
Richer sauce: A spoonful of tomato paste or a splash of beef broth adds extra flavor if you like a thicker spaghetti sauce.
Spice it up: Add extra chili powder or cayenne pepper to bump up the heat.
Toppings: Serve with tortilla chips, green onions, or a dollop of sour cream for a fun taco pasta twist.

Crissy’s Taco Spaghetti Recipe Tips

Drain the meat well: Removing excess fat keeps the sauce smooth and balanced.
Stir while simmering: This prevents the spaghetti from clumping or sticking to the pan.
Watch the liquid: If the noodles absorb liquid too fast, add a small splash of water or beef broth.
Cheese flexibility: Cheddar cheese, Monterey Jack, or Colby Jack all work. Use what you have.
Let it rest: A short rest off heat helps everything settle and improves texture.

Storing Your Taco Spaghetti

Room temperature: Let the taco spaghetti cool slightly, but do not leave it out for more than two hours.

Refrigerator: Store leftovers in an airtight container for up to four days. Reheat gently with a splash of water so the noodles stay tender.

Freezer: Place cooled spaghetti in a freezer-safe container and freeze for up to three months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I make Taco Spaghetti ahead of time?

Yes. This is a great make-ahead recipe and reheats well for easy meals throughout the week.

What makes this different from traditional spaghetti?

Instead of Italian seasoning, this uses taco flavors, rotel tomatoes, and cheese blends like Monterey Jack for a taco pasta feel. This is a Mexican-inspired dish that gets a flavorful dinner on the table, fast. Love traditional spaghetti flavors? Try my Instant Pot Spaghetti.

Can I cook Taco Spaghetti in a Dutch oven?

Yes. A Dutch oven or large pot works well, especially if you are doubling the recipe.

Taco Spaghetti isn’t fancy but it really pulls its weight as an easy family dinner. It’s great warmed up the next day for lunch or dinner and also freezes beautifully. This is truly one of our favorite easy meals. If you make it be sure to let me know how you liked it!

More Family-Friendly Dinner Ideas

Taco Spaghetti

A quick one-skillet dinner that puts a Mexican-style twist on classic spaghetti. Ground beef, taco seasoning, and tender pasta cook together in a savory tomato sauce, then get finished with melted cheese on top.

Course Dinner

Cuisine American

Keyword ground beef, skillet

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 442kcal

Author Crissy Page

Ingredients

1 pound ground beef 85/15 works well
1 medium onion diced
1 package taco seasoning 1-ounce, mild
1 can tomato sauce 8 ounce
1 can diced tomatoes with green chiles (Ro-Tel) 10-ounce can
3 cups water
7 ounces spaghetti broken in half
1 cup shredded cheddar and Monterey Jack cheese
2 tablespoons chopped fresh cilantro optional

Instructions

In a large skillet over medium heat, cook the ground beef and onion until the beef is browned and the onion is softened. Drain any excess grease.
Stir in the taco seasoning, tomato sauce, diced tomatoes with green chiles, and water. Bring the mixture to a boil.
Break the spaghetti in half and add it to the skillet. Stir well. Reduce the heat to low, cover, and simmer for 10 to 15 minutes, stirring occasionally, until the pasta is tender.
Sprinkle the shredded cheese evenly over the top, cover, and turn off the heat. Let it sit for a few minutes, until the cheese is melted. If you don’t have a lid for your skillet, cover with foil.
Garnish with chopped cilantro if desired and serve immediately.

Nutrition

The post Taco Spaghetti appeared first on Dear Crissy.

Canned Green Beans Recipe

Crissy Page — Sat, 07 Feb 2026 22:42:53 +0000

This Canned Green Beans Recipe is the easiest way to season a can of green beans and turn it into something flavorful and delicious. It’s a simple method when you want to make canned green beans taste better without any fuss. My family goes wild for this dish!

Smoky bacon, brown sugar, soy sauce, and butter melt together into a sweet and savory glaze that coats every bite. Some people call this dish “crack green beans.” Whatever you call it, it’s really just a doctored-up Canned Green Beans Recipe that’s difficult to stop eating!

Why Choose My Recipe

Here’s why you’ll be thanking me for this recipe!

Uses pantry staples: You don’t need fresh produce or special ingredients. Everything in this dish comes straight from the pantry or fridge.
Big flavor with little effort:The glaze brings sweet and savory depth without extra steps or complicated cooking. It’s a great way to season a can of green beans. Plus, this recipe is quick and easy.
Perfect for any occasion: It’s a perfect holiday side dish recipe, Sunday dinner side, or even to on busy weeknights.

Here’s a confession. I’ve always loved canned green beans. When I was a kid I used to eat them right out of the can!

I’m always looking for good canned green bean recipes for holidays, potlucks, busy weeknights, or even Thanksgiving. This is my favorite way to jazz up a can of green beans.

Ingredient Notes

Canned green beans: Regular cut canned green beans or canned whole green beans work best. They hold their shape and soak in the glaze. This method works for anyone searching how to enhance canned green beans or how to make canned vegetables taste better using what’s in the pantry.
Fresh green beans: You can use fresh produce if you blanch them first. This gives a firmer bite and works well if you’re trying the recipe for the first time.
Bacon: Thick-cut bacon adds savory depth. Cooking it in a large skillet gives you browned bits of flavor that mix into the glaze.
Brown sugar and pure maple syrup: These are what make tasty green beans with a sweet edge. Dark brown sugar gives more caramel flavor if you want more richness next time.
Soy sauce: Adds some salty balance and keeps everything from being too sweet.
Garlic powder and black pepper: Simple seasonings that build flavor fast.
Butter: Helps the glaze thicken and coat the entire pot.

Make My Canned Green Beans Recipe

This old-fashioned canned green beans recipe is so tasty. My instructions below will give you the basics on how to cook and season canned green beans.

Step one: Heat your oven to 350°F. Grease a 9×13 baking dish. This gives the glaze space to bubble and coat the beans.

Step two: Cook the chopped bacon in a skillet over medium heat until crisp. Use a slotted spoon to remove it, keeping a tad bit of the drippings behind. Those browned bits on the bottom of the pan add big flavor.

Step three: In a medium bowl, whisk together melted butter, brown sugar, maple syrup, soy sauce, garlic powder, and black pepper. This glaze is what turns basic canned vegetables into the best green beans you can make from a can.

Step four: Next, add the drained cans of green beans to the baking dish with the cooked bacon. Pour the glaze over the beans so you can gently coat them.

Step five: Bake uncovered for 30 to 35 minutes, stirring once halfway through the cooking time so the glaze doesn’t settle at the bottom of the pan.

Step six: Finally, rest the dish for five minutes before serving. This short rest helps the glaze thicken and gives you evenly coated, tasty green beans every time. Of course, you can give it a little salt to taste.

Substitutions & Variations

Fresh or frozen green beans: Blanch first if you want a firmer bite or you’re trying to make a “fresh green beans” version of this recipe. I strongly prefer using green beans in a can.
Fresh garlic: If you’d prefer to use fresh garlic, just sauté for a moment after cooking the bacon.
Southern green beans: Add a splash of chicken broth so you can have softer and more savory green beans you might find in traditional southern cooking.
Casserole twist: Add French fried onion during the last few minutes of baking for a shortcut green bean casserole vibe.
Stovetop method: If you’re searching how to make canned green beans on the stove, simmer the green beans with the glaze in a skillet over medium heat until thickened.
Slow cooker: Bake the recipe as written, then keep warm in a slow cooker for holidays or gatherings.
Instant Pot assist: Use sauté mode to cook bacon if needed, then finish the dish in the oven.

Canned Green Beans Recipe Tips

Use pure maple syrup: So the glaze stays balanced and smooth.
Scrape the skillet: Those browned bits give you extra savory depth.
Make it ahead: Assemble the dish and refrigerate. Bake right before serving for an easy side dish.
Try dark brown sugar: Deepens the caramel notes.
Rest before serving: Helps the glaze cling and gives you consistent results every time.

Storing Canned Green Beans Recipe

Use pure maple syrup: Because it gives the glaze the best flavor.
Scrape the skillet: The browned bits add extra savory depth.
Make it ahead: Assemble the dish, then refrigerate and bake when needed.
Try dark brown sugar: This gives the glaze a deeper caramel note.
Rest before serving: It helps the glaze set.
Swap the soy sauce: Worcestershire works when you want a similar savory flavor.

Common Questions

Here are the answers to some of the most frequently asked questions about my easy canned green beans recipe.

How do you cook canned green beans for the best flavor?

This Canned Green Beans Recipe uses a sweet and savory glaze to enhance canned beans. It’s one of the easiest ways to make canned vegetables taste better.

How long should canned green beans cook?

Bake for 30 to 35 minutes, stirring halfway through. If you’re cooking them on the stove, simmer on medium heat for about 10 minutes until the glaze thickens.

What can I add to canned green beans to make them taste good?

Brown sugar, soy sauce, garlic powder, butter, and bacon work together to create tasty green beans with real depth.

Can I make this for Thanksgiving?

Yes. This dish is a great recipe for big holiday meals when you need something effortless. It’s a great way to get an easy vegetable on the table without having to deal with fresh produce. I also like making this recipe on Christmas because the bacon and maple syrup flavor combo feel very festive to me.

Friends, this is truly one of the best canned green beans recipes. It brings so much flavor and it is so easy to make on regular weeknights or for special occasions. I hope your family loves this dish!

More Easy Side Dishes

Canned Green Beans Recipe

A sweet and savory baked green bean dish made with canned green beans, bacon, brown sugar, and maple syrup for an easy, flavorful side.

Course Dinner

Cuisine American

Keyword maple, side dish

Prep Time 10

Cook Time 32

Total Time 42

Servings

Calories 239kcal

Author Crissy Page

Ingredients

4 cans cut green beans drained (14.5 oz each)
6 slices thick-cut bacon chopped
½ cup light brown sugar
3 tablespoons pure maple syrup
¼ cup unsalted butter melted
1 tablespoon soy sauce low sodium
1 teaspoon garlic powder
¼ teaspoon black pepper
salt to taste

Instructions

Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish with non-stick cooking spray.
Cook the chopped bacon in a skillet over medium heat until crispy. Set the bacon aside, keeping a little of the drippings if you want extra flavor.
In a medium mixing bowl, whisk together the melted butter, brown sugar, maple syrup, soy sauce, garlic powder, and black pepper until the mixture is smooth.
Add the drained green beans and cooked bacon to the baking dish. Pour the glaze over the top and stir gently to coat everything evenly.
Bake uncovered for 30 to 35 minutes. Stir once halfway through to help the glaze thicken and coat the beans.
Let the dish rest for about 5 minutes before serving so the glaze can set slightly.

Nutrition

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Stuffed Cabbage Casserole

Crissy Page — Sat, 07 Feb 2026 19:12:24 +0000

If you love traditional cabbage rolls but do not love the time they take, my easy Stuffed Cabbage Casserole is for you! It delivers the same comfort and flavor as a classic stuffed cabbage rolls, but it skips the rolling and layers everything into one baking dish.

Because this recipe is a deconstructed version of traditional cabbage rolls, it works especially well for busy weeknights. It feeds the whole family, reheats well the next day, and fits right into a normal dinner routine without extra effort.

Why You’ll Love This Stuffed Cabbage Casserole

Cabbage roll casserole is hearty, comforting, and practical. The tender cabbage cooks directly in a rich tomato sauce mixture, while the savory meat mixture adds depth and structure. As a result, the casserole becomes a complete meal without the need for a separate side dish. In addition, this recipe works well for meal prep and often turns into a family favorite after the first bake. This is one of my favorite ground beef recipes!

Ingredient Insights

Green cabbage: One and a half heads of green cabbage chopped into inch pieces soften as they bake. Because the cabbage cooks in layers, it becomes tender without falling apart. This cabbage recipe uses chopped cabbage instead of whole cabbage leaves to keep prep simple.
Lean ground beef: Lean ground beef provides flavor while limiting excess grease. After browning, draining the beef keeps the casserole from becoming oily.
Olive oil: Olive oil helps soften the cabbage over medium heat before baking. Therefore, the cabbage cooks evenly in the oven.
Onion and minced garlic: Diced onion and minced garlic cook with the beef to build flavor early. As a result, the tomato sauce mixture tastes fuller and more developed.
Seasonings: Dried oregano, dried thyme, sweet paprika, tsp of salt, and black pepper season the meat mixture evenly. Together, they keep the flavor balanced and family-friendly.
Diced tomatoes and tomato sauce: Using both creates a rich tomato sauce with texture. While the diced tomatoes add body, the tomato sauce ties everything in your stuffed cabbage casserole together.
Cooked rice: This recipe uses cooked rice, not uncooked. White rice, brown rice, or leftover rice all work and help turn the casserole into a complete meal.
Worcestershire sauce: Worcestershire sauce adds depth and savory flavor without overpowering the cabbage.
Mozzarella cheese: Mozzarella melts smoothly on top and adds a simple, creamy finish.

How to Make Stuffed Cabbage Casserole

Step one: Preheat your oven to 350 degrees. Spray a baking dish or oven-safe casserole dish with non-stick spray and set it aside.

Step two: In a large skillet or large frying pan over medium-high heat, cook your ground beef with the diced onion and minced garlic. Stir often until the beef browns completely. Then be sure to drain any excess grease.

Step three: Reduce the heat to medium. Next, stir in the oregano, thyme, sweet paprika, tsp of salt, black pepper, Worcestershire sauce, diced tomatoes, tomato sauce, and water. Let the mixture simmer so the flavors combine. After that, remove the pan from the heat and stir in the cooked rice to form the meat mixture.

Step four: Meanwhile, heat olive oil in a large skillet, Dutch oven, or large frying pan over medium heat. Add the chopped cabbage, season lightly with salt and black pepper, and cook until it just begins to soften. At this stage, do not fully cook the cabbage.

Step five: Spread half of the cabbage evenly into the prepared casserole dish. Then spoon half of the meat mixture over the cabbage. Repeat the layers with the remaining cabbage and meat mixture.

Step six: Cover the casserole dish tightly with aluminum foil. Bake until the cabbage becomes tender and the casserole heats through.

Step seven: Remove the foil and sprinkle the mozzarella cheese evenly over the top. Finally, return the dish to the oven and bake uncovered until the cheese melts and lightly browns.

Let the casserole rest for a few minutes before serving. The full printable recipe card is below.

Substitutions & Variations

Rice options: Stuffed Cabbage Casserole is so versatile! You can use white rice, brown rice, or leftover rice all work well. In addition, cauliflower rice can be used if you want to reduce the carb impact even more.
Slow cooker option: This recipe adapts well to a slow cooker. First, sauté the beef and cabbage. Then layer everything in the slow cooker and heat on low until warmed through.
Seasoning swaps: Next time, garlic powder or onion powder can be used. However, the original seasoning blend works well as written.
Flavor ideas: Some cabbage casserole recipes include brown sugar or beef broth. This version keeps the flavor savory, but those options remain personal preferences.
Swap the meat: While I love using ground beef in this dish, it’s also great lightened-up with ground turkey or chicken.

Crissy’s Stuffed Cabbage Casserole Tips

Cook cabbage gently: Medium heat prevents browning before the cabbage softens.
Drain beef well: Excess grease can thin the tomato sauce mixture.
Chop evenly: Inch pieces cook at the same rate and layer better.
Cover tightly: Aluminum foil traps steam, which helps the cabbage become tender.
Rest before serving: A short rest helps the casserole hold together.

Storage Instructions

Room temperature: Let the casserole cool slightly. Do not leave it out for more than two hours.

Refrigerator: Store leftover casserole in an airtight container or cover the casserole dish tightly with plastic wrap. It keeps well for up to four days.

Freezer: This cabbage casserole recipe freezes well when wrapped tightly or stored in freezer-safe containers.

Reheating: Reheat covered in the oven or microwave individual portions. The next day, the flavors taste even better!

Frequently Asked Questions

Can I use cabbage leaves instead of chopped cabbage?

This recipe uses chopped cabbage, not whole cabbage leaves. Using leaves would change the texture and cooking time.

Is this the same as traditional cabbage rolls?

This is a deconstructed version of traditional cabbage rolls. The flavors stay the same, but the method is easier.

Can I make this ahead of time?

Yes. This recipe works well for meal prep and reheats easily the next day.

How should I serve Cabbage Roll Casserole?

This casserole works as a complete meal on its own. However, crusty bread makes an easy side dish. A simple salad also pairs well for family dinner.

Stuffed cabbage rolls were one of my favorite family meals as a child. I love this deconstructed version, and it’s one of my children’s favorite meals as well. I hope you’ll give it a try!

More Easy Ground Beef Recipes

Stuffed Cabbage Casserole

Stuffed Cabbage Casserole is a delicious and hearty family dinner recipe that is loaded with flavor.

Course Dinner

Cuisine American

Keyword casserole, easy, hearty, one-pot

Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings

Calories 385kcal

Author Crissy Page

Ingredients

1 tablespoon olive oil
1 pound ground beef
1 large onion diced
3 cloves garlic minced
½ teaspoon dried oregano
½ teaspoon dried thyme
1 teaspoon paprika
½ teaspoon salt
⅛ teaspoon black pepper
¼ cup water
1 teaspoon Worcestershire sauce
1 can petite diced tomatoes 14.5-ounce can, undrained
1 can tomato sauce 15-ounce
2 cups cooked rice
1½ heads green cabbage cored and chopped into 1-inch pieces
2 cups shredded mozzarella cheese
Fresh parsley optional

Instructions

Preheat oven to 350 degrees. Spray a 9×13-inch baking dish with nonstick cooking spray.
In a large skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned and cooked through. Drain excess grease if needed.
Stir in oregano, thyme, paprika, salt, pepper, water, Worcestershire sauce, diced tomatoes, and tomato sauce. Simmer for 15 to 20 minutes. Remove from heat and stir in the cooked rice.
Heat olive oil in a large skillet or Dutch oven over medium heat. Add the cabbage and cook, stirring occasionally, until just tender, about 5 minutes.
Spread half of the cabbage in the prepared baking dish. Top with half of the meat mixture. Repeat with remaining cabbage and meat mixture.
Cover tightly with foil and bake for 40 minutes.
Remove foil, sprinkle cheese evenly over the top, and bake uncovered for 20 minutes, or until the cheese is melted and lightly browned.
Garnish with fresh parsley if desired. Let rest briefly before serving.

Nutrition

The post Stuffed Cabbage Casserole appeared first on Dear Crissy.

Hamburger Potato Soup

Crissy Page — Sat, 31 Jan 2026 16:44:55 +0000

There’s something about a bowl of my delicious Hamburger Potato Soup that just feels like home. This hearty soup, made with simple ingredients like ground beef, russet potatoes, and Velveeta cheese, is perfect for those colder months when you’re craving something creamy and cheesy. Whether you’re cooking for your family on a busy weeknight or preparing a comforting soup for a cozy weekend, this Hamburger Potato Soup recipe is sure to become your new favorite soup!

Why You’ll Love This Recipe

Have you tried potato soup with ground beef? It’s a total game changer! Hamburger Potato Soup combines the flavors of tender ground beef, rich broth, and creamy, cheesy potatoes, making it a crowd pleaser for both kids and adults alike. My picky teens even love it!

For another great ground beef recipe, try my Stuffed Cabbage Casserole.

This version of hamburger soup is not just comforting but also easy to make, requiring just a few ingredients that are probably already in your pantry. It’s a great way to use up ground meat like beef, chicken, or turkey, and the result is a thick, cheesy soup that’s perfect for dipping crusty bread. Sourdough is my favorite!

Looking for more hearty hamburger recipes? Try my delicious Cowboy Soup and my crowd-favorite Italian Wedding Soup. For hectic weeknights during the school year, try my Busy Day Soup.

How to Make Hamburger Potato Soup

Making Hamburger Potato Soup is super easy. Makes sense, because ain’t nobody got time for any other kind of recipe around these parts! Here’s what you’ll need to have on hand to make it.

Ingredients

Olive Oil: Used to sauté the ground beef and vegetables. Olive oil adds a subtle richness to the soup.
Ground Beef: The star of this recipe, ground beef provides the hearty, meaty flavor that makes this soup so satisfying. Lean ground beef is best to reduce excess fat.
Russet Potatoes: These potatoes are starchy and break down slightly as they cook, helping to thicken the soup and give it a creamy texture.
Yellow Onion: Adds a sweet and savory depth of flavor to the soup.
Carrots: Diced carrots contribute a slight sweetness and a pop of color to the dish.
Garlic: Fresh garlic enhances the flavor of the soup, providing a fragrant base.
Salt and Black Pepper: These basic seasonings are essential for bringing out the flavors in my hamburger potato soup.
Dried Parsley: Adds a touch of herby goodness to the soup.
Chicken Broth: Forms the savory broth base for the soup, providing a rich, flavorful liquid.
Whole Milk: Adds creaminess to the soup, balancing out the savory flavors.
Flour: Helps to thicken the soup, giving it that creamy consistency.
Velveeta Cheese: Velveeta melts smoothly into the soup, making it extra creamy and cheesy.
Optional Toppings: Shredded cheddar cheese and chopped green onions can be added on top for extra flavor and texture.

Step-by-Step Instructions

Step One: Heat the olive oil in a large dutch oven over medium-high heat. Add the ground beef, diced onions, and carrots. Season with salt, black pepper, and dried parsley. Cook the beef mixture until the meat is browned and no longer pink, and the onions are translucent. If you’re using a higher-fat content ground beef, be sure to drain any excess grease before proceeding.

Step Two: Add the minced garlic to the beef mixture and cook for about two minutes until the garlic becomes fragrant. This step allows the garlic to infuse the beef with its flavor.

Step Three: Sprinkle the flour over the beef and vegetable mixture, stirring to coat everything evenly. Cook this mixture for 1-2 minutes to get rid of the raw taste from the flour. This step is important because the flour will help thicken the soup as it cooks.

Step Four: Pour in the chicken broth, making sure to deglaze the bottom of the pot by scraping up any browned bits with a wooden spoon. These bits add flavor to the broth and make the soup richer. Bring the mixture to a gentle boil over medium heat.

Step Five: Add the diced potatoes, milk, and Velveeta cheese to the pot. Stir continuously as you bring the soup back to a boil. Once boiling, reduce the heat to low and let the soup simmer (while continuing to stir occasionally) for 30-35 minutes, or until the potatoes and the carrots are tender and the soup has thickened to your liking.

Step Six: Once the soup is done, serve it hot. You can top each bowl with shredded cheddar cheese and chopped green onions for some added texture and color. Serve with crusty bread on the side for dipping.

Substitutions and Variations

One of the great things about Hamburger Potato Soup is its versatility. You can easily adapt the recipe to suit your tastes or what you have on hand!

Ground Meat: If you don’t have ground beef, you can use ground chicken or ground turkey. Both options make a lighter version of hamburger soup while still delivering on flavor. I’ve made this soup with ground turkey many times!
Vegetables: Feel free to add other vegetables like celery, bell peppers, or sweet corn. These additions can provide extra nutrients and flavors.
Broth: While chicken broth is my favorite, you can use beef broth or vegetable broth as well. Beef broth will give a richer flavor, while vegetable broth keeps the soup lighter.
Cheese: If you’re not a fan of processed cheese, you can substitute with shredded cheddar cheese, or even try a combination of cheeses like Monterey Jack and sharp cheddar.
Creaminess: For an even creamier soup, consider adding a splash of heavy cream or half-and-half.
Thickening: If you like your soup thicker, you can mash some of the potatoes once they’re cooked, or add a bit more flour at the beginning.

Best Tips

Chop Carrots Small: Dicing the carrots small is crucial to ensure that they have time to become tender during the cooking process.
Drain Excess Fat: If you’re using a fattier ground beef, be sure to drain the excess fat after browning. This helps to keep the soup from becoming greasy.
Deglaze the Pot: Don’t skip the step of deglazing the bottom of the pot when you add the chicken broth. Those browned bits stuck to the bottom are full of flavor and help to enrich the broth.
Stir Continuously: When you add the milk and cheese, make sure to stir continuously to prevent the soup from sticking to the bottom of the pot and to ensure the cheese melts smoothly.
Simmer on Low Heat: Once the soup is boiling, reduce the heat to low and let it simmer gently. This helps the flavors meld together and ensures the potatoes cook evenly without falling apart.

How to Store Hamburger Potato Soup

Storing Hamburger Potato Soup is super easy. Here’s how to do it properly.

Refrigerator: Let the soup cool to room temperature, then transfer it to an airtight container. It will keep in the refrigerator for up to 3-4 days. When reheating, you may need to add a splash of milk or broth to thin it out if it has thickened in the fridge.
Freezer: Soups with this amount of cheese and dairy are not my favorites for freezing. I would not recommend freezing this particular soup.
Reheating: When reheating, do so gently over low heat to avoid curdling the milk or causing the cheese to separate. Stir frequently to ensure even heating.

Frequently Asked Questions

Can I make Hamburger Potato Soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Brown the ground beef, onions, and carrots in a large skillet first, then transfer everything to a slow cooker. Add the remaining ingredients and cook on low heat for 3-4 hours or until the potatoes are tender.

What kind of potatoes should I use for Hamburger Potato Soup?

Russet potatoes are ideal for this soup because they break down slightly during cooking, helping to thicken the broth. However, you can also use Yukon gold potatoes for a creamier texture, or red potatoes if you prefer them to hold their shape better.

Can I use something other than Velveeta cheese?

Yes, if you prefer not to use Velveeta, you can substitute with shredded cheddar cheese or a combination of cheeses like Monterey Jack and sharp cheddar. Just keep in mind that other cheeses might not melt as smoothly as Velveeta. Don’t knock the Velveeta until you’ve tried it. Velveeta cheese makes the best potato soup, in my opinion!

How can I make this soup healthier?

To make a healthier version, use lean ground beef or ground turkey, and substitute the whole milk with a lower-fat option. You can also increase the vegetable content by adding more carrots, celery, or other veggies of your choice.

Hamburger Potato Soup is the perfect comfort food for a chilly day! This tasty combo of tender ground beef, creamy potatoes, and rich broth, is a hearty meal that’s sure to warm your belly. Whether you’re making it for a quick dinner on a busy weeknight or preparing it in advance for meal prep, this Hamburger Potato Soup recipe is one you’ll want to keep in your regular rotation. Serve it with crusty bread or a fresh green salad for a complete

More Comforting Soups

Hamburger Potato Soup

My Creamy Hamburger Potato Soup Recipe is an easy dinner idea that is made with tender potatoes, hearty ground beef, and Velveeta Cheese. This recipe is a delicious dinner for busy weeknights.

Course Dinner

Cuisine American

Keyword hamburger potato soup, instant pot potato soup recipe

Prep Time 20

Cook Time 40

Servings

Calories 588kcal

Author Crissy Page

Ingredients

1 tablespoon olive oil
1 lb. ground beef I use 90/10
4 large russet potatoes about 2 lbs., peeled and cut in 1/2-inch cubes
1 medium yellow onion diced small
2 large carrots diced small
3 cloves garlic minced
1/4 teaspoon salt
1/2 teaspoon black pepper
2 teaspoon dried parsley
4 cups chicken broth
2 cups whole milk
¼ cup flour all-purpose
1 pound Velveeta Cheese 16 oz., cut into chunks
Optional toppings shredded cheddar cheese, sliced green onions

Instructions

Add 1 tablespoon olive oil to a large dutch oven over medium-high heat. Add the ground beef, onion, carrots, salt, pepper, and parsley. Cook beef until meat is browned and onions are translucent. Drain any excess grease.
Add the garlic to the skillet and cook for about two minutes or until fragrant.
Sprinkle the meat and vegetable mixture with the flour, making sure the meat is evenly coated. Stir and cook 1-2 minutes to remove the raw taste from the flour.
Add the broth, taking care to deglaze the bottom of the pot, scraping vigorously with a wooden spoon or spatula to remove any stuck-on bits.
Add the potatoes, milk, and Velveeta cheese. Bring to a boil while stirring continuously. Reduce the heat and simmer soup for 25-35 minutes or until potatoes and carrots are tender; continue to stir to prevent scorching. Garnish with shredded cheese and green onions.

Video

Notes

Cooking time will vary based on the dice-size of your carrots and potatoes. You will need to check for tenderness of your potatoes and carrots at around 20 minutes. I recommend potatoes be diced in approximately 1/2″ cubes, and carrots should be diced very small, about 1/4″.

Nutrition

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Apple Pie Bites

Crissy Page — Thu, 18 Dec 2025 17:42:45 +0000

My fall-inspired Apple Pie Bites are a wonderful, quick-to-make treat that are the perfect dessert for a cool fall night. They are a great snack, dessert, or even a sweet breakfast! Mini apple pies bring together the comforting flavors of apple, cinnamon, and a flaky crescent roll pie crust. While these are lovely during the autumn season, I actually love these all throughout the year!

Why You’ll Love This Recipe

Who doesn’t love delicious apple pie? Mini apple pie bites will give you the delicious taste of homemade apple pie without having to spend a bunch of extra time. They give you that classic apple pie flavor in just a snap. Using Pillsbury Crescent Rolls, these bites come together quickly, making them an ideal recipe for busy days or unexpected guests. Plus, they are versatile and can be easily customized to suit your family’s different tastes.

How to Make Easy Apple Pie Bites

My apple pie bites recipe has only a few ingredients. With just a few steps, you can create a batch of these delicious treats that are perfect for sharing with family and friends. This is what you’ll need to grab from the pantry.

Ingredients

2 cans Pillsbury Original Crescent Rolls
1 21 oz. can apple pie filling
Cinnamon sugar
1 cup powdered sugar
1-2 tablespoons of milk

Step-by-Step Instructions

Step One: Preheat your oven to 375°F. Lightly spray a muffin pan with non-stick cooking spray to ensure easy removal of the apple pie bites.

Step Two: Unroll the crescent rolls and separate the wedges. Take one crescent roll triangle at a time and lay the widest part into a well of the muffin pan. This forms the base and sides of your apple pie bite.

Step Three: Add a heaping tablespoon of apple pie filling to each crescent roll wedge in the muffin pan. You can adjust the amount based on your preference and the size of the crescent roll triangles.

Step Four: Fold the dough around the apple pie filling. Start by pulling the two shortest corners towards the center, followed by the long corner. It’s okay if there are gaps.

Step Five: Once all the wells are filled, lightly sprinkle each with cinnamon sugar. This adds a sweet and slightly crunchy topping to the bites.

Step Six: Bake in the preheated oven for 13 to 15 minutes, or until the crescent rolls are golden brown. Oven times may vary, so keep an eye on them towards the end of the baking time.

Step Seven: Remove the pan from the oven and place it on a cooling rack. Allow the bites to cool until they are warm enough to handle but not too hot.

Step Eight: While the bites are cooling, mix the powdered sugar and milk in a small bowl until smooth to create a glaze.

Step Nine: Remove the apple pie bites from the pan and place them back on the wire rack. You can put parchment paper under the rack to catch any excess glaze. Drizzle the glaze over the bites using a spoon.

Substitutions and Variations

Apple pie bites are highly adaptable. Here are a few ideas to make them suit different occasions or tastes:

Different Fillings: Substitute apple pie filling with cherry, blueberry, or peach filling for a different flavor.
Fresh Apples: During apple season, use fresh apples instead of canned filling. Just cook the apple slices with some brown sugar and cinnamon until they are tender.
Puff Pastry: Swap crescent rolls for puff pastry for a different texture.
Add Nuts: Include chopped walnuts or pecans in the filling for an added crunch.
Spices: Add a mixture of cinnamon, nutmeg, and cloves to the filling for a spicier taste. You can also use some apple pie spice! Oh, and if you don’t have “Cinnamon Sugar,” you can obviously just make your own by mixing white sugar and cinnamon. Easy, breezy.
Vanilla: Add a little vanilla extract for a hint of vanilla in the yummy apple recipe.

Best Tips

Here are some tips to ensure your apple pie bites turn out perfect every time:

Room Temperature Ingredients: Ensure the crescent rolls are at room temperature for easier handling and better baking.
Don’t Overfill: Be careful not to overfill the crescent roll triangles to prevent the filling from leaking out during baking.
Uniform Size: Try to make each bite uniform in size to ensure even baking.
Cooling Rack: Using a cooling rack helps the bites cool evenly and prevents them from becoming soggy.
Glaze Consistency: Adjust the consistency of the glaze by adding more milk if it’s too thick or more powdered sugar if it’s too thin. You want it to be able to drizzle easily, but also to be opaque.
Cooling Time: Don’t keep them in the muffin tin for too long or they may get soggy. 12-15 minutes of cooling time should be enough to handle them safely.

How to Store Apple Pie Bites

Store your apple desserts in an airtight container at room temperature for up to two days. If you need to keep them longer, place them in the refrigerator for up to a week. Reheat them in the oven at a low temperature to maintain their flaky texture. You can also freeze them for up to three months; just make sure to thaw and reheat before serving.

I made these yesterday. A huge hit with the family~ so easy and delicious! Thank you for this amazing recipe!

– Alishea Miller

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Frequently Asked Questions

Can I use fresh apples instead of canned filling?

Yes, you can use fresh apples. Just cook them with some brown sugar, cinnamon, and a bit of butter until they are tender. I will say that I highly favor canned pie filling for this particular recipe, as it will give you a consistency and flavor that is just right.

How do I prevent the filling from leaking out?

Make sure not to overfill the crescent rolls and pinch the edges together as best as you can. Some filling may still escape, but it will be minimal. You can also put a large baking sheet under your muffin tin to catch any spillage.

Can I make these ahead of time?

Yes, you can prepare them ahead and store them in the refrigerator. Bake them just before serving for the best texture and flavor.

Can I use a different type of dough?

Puff pastry or homemade pie dough can be used instead of crescent rolls. The baking time might need to be adjusted accordingly.

What’s the best way to reheat apple pie bites?

Reheat them in the oven at a low temperature to maintain the flaky crust. Avoid using the microwave as it can make the dough soggy.

Do I need to peel the apples if I use fresh ones?

Peeling the apples is recommended for a smoother texture, but it’s not necessary if you prefer the added texture from the peel. Again, while you can use fresh apples if you’re set on that, but I highly prefer canned pie filling.

Can I add other fruits to the filling?

Yes, you can mix in other fruits like berries or pears with the apple filling for a unique twist.

Is there a way to make apple pie bites less sweet?

You can reduce the amount of sugar in the glaze or skip the glaze altogether. Also, opt for a low-sugar apple pie filling if available.

What kind of apples are best for fresh filling?

Granny Smith, Honeycrisp, or Fuji apples work well because they hold their shape and provide a nice balance of sweetness and tartness.

My sweet little apple pie bites are a versatile, easy-to-make dessert that brings the comforting flavors of a traditional apple pie into a handheld form. Whether you’re making this yummy fall treat a family gathering, Thanksgiving, or just a cozy night in, these little treats are going to make your guests so happy.

Bonus tip: Enjoy them warm with a scoop of vanilla ice cream or a dollop of whipped cream to send them over the top!

More Fall Recipes

If you enjoy this recipe, you’ll also want to check out my amazing Melt-in-your-Mouth Pumpkin Cookies and my famous Pumpkin Crunch Cake! Also, don’t miss my incredible Peanut Butter Pie.

Apple Pie Bites

Apple Pie Bites are a wonderful fall dessert made with Pillsbury Crescent Rolls, apple pie filling, and a delicious glaze drizzle. This easy dessert apple pie dessert is perfect for Thanksgiving or any time!

Course Desserts

Cuisine American

Keyword Apple pie bites, crescent rolls, Thanksgiving

Prep Time 15

Cook Time 15

Cool 12

Total Time 39

Servings

Calories 169kcal

Author Crissy Page

Ingredients

2 tbsp. cans Pillsbury Orignial Cresent Rolls
1 tbsp. 21 oz. can apple pie filling
1 tbsp. cinnamon sugar
1 cup powdered sugar
1-2 tbsps. tablesooons of milk

Instructions

Preheat oven to 375 f
Lightly spray muffin pan with non-stick cooking spray. Unroll crescent rolls and separate the wedges. One at a time, lay the widest part of the dough into the muffin pan well. Add approximately a heaping tablespoon of apple pie filling. Pull the dough around the pie filling starting with the two shortest corners, then pull up the long corner. I didn't worry about closing the gaps.
After the pan is filled, lightly sprinkle with cinnamon sugar. Bake for 13 to 15 minutes. It takes 15 minutes in my oven.
Place pan on a cooling rack until they are warm enough to handle.
Mix the powdered sugar and milk until smooth.
Remove apple pie bites from the pan and place back on the wire rack, I placed parchment paper under the rack. With a spoon drizzle with the glaze.

Nutrition

The post Apple Pie Bites appeared first on Dear Crissy.

Sugar Cookie Fudge

Crissy Page — Fri, 12 Dec 2025 01:56:52 +0000

Sugar Cookie Fudge is a fun a Christmas recipe that brings the classic flavors of a sugar cookie into a creamy, decadent fudge form. With the sweet richness of white chocolate combined with the vanilla-goodness of sugar cookies, this is a perfect sweet treat for the holiday season. Whether you’re making it for Christmas cookie trays, a holiday party, or just a great edible gift, this fudge is going to knock your socks off!

Sugar Cookie Fudge is not only delicious but also very easy to make. You only need a few simple ingredients, and it comes together in no time, making it a great choice for busy folks (like me) who love easy recipes. The rich, creamy texture paired with the fun burst of holiday sprinkles makes such a pretty addition to your holiday baking. Plus, it stores well, so you can make it ahead of time for your Christmas party! Love fudge?

Complete your Christmas dessert platter with my Easy Peanut Butter Fudge and delicious Hershey Kiss Cookies.

Making Sugar Cookie Fudge is a breeze! With just a few basic steps, you can have your fudge chilling in the fridge in no time. You start by melting the sweetened condensed milk and white chocolate, mix in the rest of the ingredients, and let it set in the refrigerator. This easy fudge recipe results in a delicious sugar cookie flavor with a soft, creamy texture. Here are the ingredients you’ll need to have on hand.

Ingredients

Sweetened Condensed Milk: The base of most fudge recipes, sweetened condensed milk brings a rich sweetness and ensures the fudge stays smooth.
White Chocolate Chips: These add a creamy, sweet flavor to the fudge and help give it the perfect fudge texture.
Sugar Cookie Mix: Adds the classic sugar cookie flavor to the fudge. Be sure to heat-treat it first to avoid any risks from raw flour.
Unsalted Butter: Adds richness and helps bind the ingredients together.
Kosher Salt: A small amount of salt balances the sweetness and enhances the flavors in the fudge.
Vanilla Extract: Vanilla brings out the flavor of the sugar cookie mix and adds warmth to the overall taste.
Christmas Sprinkles: These are for decoration and a fun, festive touch, but you can skip or substitute with any type of sprinkles you prefer.

Step-by-Step Instructions

Step One: Prepare your baking pan. Spray a 9×9 square pan with cooking spray and line it with parchment paper, leaving extra on the sides to easily lift the fudge out when it’s ready. This step ensures your fudge doesn’t stick and makes removing it from the pan much easier.

Step Two: In a medium saucepan, heat the sweetened condensed milk over medium heat, stirring it continuously. This prevents the milk from burning and helps it heat evenly. Once it’s warm, add the white chocolate chips, sugar cookie mix (heat-treated as noted below), butter, and kosher salt. Continue stirring the fudge mixture until everything is melted and smooth.

Step Three: Once the mixture is fully melted and combined, remove it from the heat and stir in the vanilla extract. If you’d like to see sprinkles inside the fudge, add 2 tablespoons. The vanilla adds a depth of flavor, while the sprinkles give the fudge a festive touch.

Step Four: Pour the fudge mixture into the prepared pan. Spread it evenly, then sprinkle the remaining sprinkles on top of the fudge. You can add as much or as little as you like.

Step Five: Let the fudge chill in the refrigerator for at least two hours, or overnight if you prefer. This allows the fudge to firm up so you can easily cut it into bite-size pieces.

Step Six: Once the fudge has set, use the parchment paper overhang to lift it out of the pan. Place it on a cutting board and use a sharp knife to cut the fudge into 36 bite-size squares. Serve and enjoy!

Substitutions and Variations

Sprinkles: You can use any type of sprinkles for this recipe. Red and green sprinkles for Christmas, pink sprinkles for Valentine’s Day, or even multi-colored sprinkles for a birthday party. You can also omit the sprinkles if you prefer a more classic look.
Sugar Cookie Mix: If you don’t have sugar cookie mix on hand, you can substitute with another type of cookie mix. Just make sure to heat-treat mixes with raw flour. See my notes below for detailed information about how to heat treat the cookie mix.
White Chocolate Chips: For a different flavor, you could swap some or all of the white chocolate for chocolate chips.
Flavor Extracts: For a twist on flavor, try substituting almond extract for vanilla extract, which pairs beautifully with the sugar cookie flavor.

Heat-Treat the Cookie Mix: Always heat-treat your sugar cookie mix before using it. Raw flour can contain bacteria, and heating it kills any harmful germs. The best way to do this is by microwaving it in a safe bowl in 30-second increments, stirring each time, until it reaches 165°F.
Use a Double Boiler: If you’re worried about burning your chocolate or sweetened condensed milk, try using a double boiler to melt your fudge mixture over low heat. This is the best way to ensure smooth, creamy fudge. This is not an essential step, and not one that I usually follow, but if you are experienced working with a double boiler you can certainly do it this way!
Chill Completely Before Cutting: For best results, chill your fudge for at least two hours, preferably overnight. This makes it easier to cut the fudge into neat squares.
Use a Sharp Knife: When cutting the fudge, use a sharp knife to get clean edges. If the knife sticks, you can wipe it off between cuts for the smoothest results.
Store in an Airtight Container: To keep your fudge fresh, store it in an airtight container, either at room temperature for a couple of days or in the refrigerator for longer.

Storage Instructions

Sugar Cookie Fudge stores well in both the refrigerator and freezer. To store it in the refrigerator, place the cut pieces in an airtight container with layers of wax paper or parchment paper between them to prevent sticking. This holiday fudge recipe will last up to two weeks refrigerated.

If you want to store your homemade fudge longer, you can freeze it. Wrap the individual pieces in plastic wrap or wax paper and place them in a freezer bag or airtight container to prevent freezer burn. Your fudge will stay fresh for up to three months in the freezer.

Frequently Asked Questions

Can I make this fudge without sprinkles?

Yes, you can make this fudge without sprinkles! You can leave them out of the fudge mixture and off the top if you prefer a simpler look. You can also use different sprinkles based on the occasion. While I love the look of Christmas sprinkles, I don’t love the texture in my fudge, so I often omit this myself.

To heat-treat the sugar cookie mix, place it in a microwave-safe bowl and heat it in 30-second increments, stirring after each time, until it reaches 165°F. This helps kill any bacteria that might be in the raw flour.

How long does the fudge need to set?

The fudge should set in the refrigerator for at least two hours, or up to overnight, to ensure it firms up completely and is easier to slice into clean pieces. I have found that it’s pretty much good to go after the two hours in the fridge.

Yes! Sugar Cookie Fudge freezes well. Wrap each piece in wax paper or plastic wrap, then place the pieces in an airtight container or freezer bag to prevent freezer burn. It will keep for up to three months in the freezer.

This Christmas fudge recipe is such a fun holiday treat. Whether you’re making it for a birthday party, Christmas party, or simply to share with family, it’s sure to be a hit. Be sure to print the recipe card at the bottom of the post for quick reference. Hope you love making this delicious fudge at Christmas time!

More Delicious Christmas Treats

Sugar Cookie Fudge

Sugar Cookie Fudge is a creamy and delicious fudge recipe that has all the wonderful vanilla flavor of a sugar cookie! Dress this fudge up with your favorite holiday sprinkles to make it the perfect Christmas dessert recipe.

Course Dessert

Cuisine American

Keyword christmas fudge, fudge, sugar cookie fudge

Prep Time 10

Cook Time 5

Set Time 2

Total Time 2 15

Servings

Calories 153kcal

Author Crissy Page

Ingredients

1 14 ounce can sweetened condensed milk
2 ½ cups white chocolate chips
1 ¼ cup sugar cookie mix heat treated (see notes)
2 tbsp unsalted butter
¼ tsp kosher salt
2 tsp vanilla extract
1/8 cup Christmas sprinkles (see notes)

Instructions

Spray a 9×9 pan with cooking spray. Next, line with parchment paper, leaving overhang on both sides so you can easily lift the fudge out when it’s done.
Add sweetened condensed milk to a large pot and heat over medium heat, stirring continually. When hot, stir in the white chocolate chips, sugar cookie mix, and butter, and kosher salt. Stir the mixture until it is fully melted and smooth. Remove from heat.
Fold in the vanilla and 2 tablespoons of the sprinkles.
Pour fudge mixture into the prepared dish and top with desired amount of remaining sprinkles.
Chill fudge in the refrigerator to set, at least two hours, or up to overnight. Slice into 36 pieces and serve.

Video

Notes

It is generally recommended these days to heat treat cookie or cake mixes, because they contain raw flour, which can contain bacteria. To heat treat your sugar cookie mix, place it in a large microwave-safe bowl. Heat in 30-second increments, stirring the mixture each time. The desired temperature is 165°F, or about two minutes total cook time.
I used 1/8 cup of sprinkles on the top of my fudge. If you would like to have sprinkles inside the fudge, you can stir-in an additional 2 tablespoons at the same time you add the vanilla. Sprinkles are to be used (or omitted) at your preference!

Nutrition

The post Sugar Cookie Fudge appeared first on Dear Crissy.

Fantasy Fudge

Crissy Page — Wed, 10 Dec 2025 00:28:33 +0000

The Original Fantasy Fudge recipe is an old recipe from the back of the Kraft marshmallow creme jar. It’s full of rich chocolate flavor, and continues to be a Christmas season favorite. This old fashioned marshmallow fudge recipe has truly stood the test of time. I’m excited to share my best tips for making this original recipe, including some variation ideas and step-by-step instructions!

How to Make Original Fantasy Fudge

Let’s start by gathering our simple ingredients to make this creamy chocolate fudge.

Fantasy Fudge Ingredients

Sugar: Acts as the base of the fudge, giving it sweetness and structure as it cooks.

Butter: Adds richness and a smooth, creamy texture to the finished fudge.

Evaporated milk: Helps dissolve the sugar and gives the fudge a silky consistency without being too heavy.

Semi-sweet chocolate chips: Provide deep chocolate flavor and help the fudge set up firmly as it cools.

Marshmallow cream: Creates a soft, smooth texture and helps stabilize the fudge so it doesn’t become grainy.

Vanilla extract: Rounds out the flavor and enhances the chocolate’s natural sweetness.

Chopped nuts: Completely optional, but they add crunch and extra flavor if you like texture in your fudge.

Original Fantasy Fudge Instructions

Step One: Prepare Your Pan

Start by spraying a 9-inch square pan with cooking spray. A 9×13 pan will absolutely work as well. Next, line with parchment paper (the cooking spray helps it stick), with overhang on both sides so you can easily lift your fudge from the pan.

Step Two: Mix the Sugar, Butter, and Evaporated Milk

In a medium-sized pot, combine the sugar, butter, and evaporated milk. Stir the sugar mixture well.

Step Three: Bring to a Full Rolling Boil

Place the pot over medium heat and bring the mixture to a full boil.

Step Four: Boil for Five Minutes (EXACTLY!)

Allow the mixture to boil for exactly five minutes. I use a wooden spoon and stir the entire time to prevent scorching. Sticking to the cooking time is very important for perfect creamy Fantasy Fudge.

Step Five: Add Chocolate Chips

After five minutes, remove the marshmallow creme fudge from the heat. Add the semi-sweet morsels and stir until they are completely melted and blended in.

Step Six: Incorporate Marshmallow Fluff and Vanilla

Mix in the small can of marshmallow cream and add a teaspoon of vanilla extract Note, some people use marshmallows in a similar recipe. I recommend sticking with the small can of marshmallow creme as my original Fantasy Fudge recipe indicates.

Step Seven: Optional Nuts

Optionally, stir in a cup of chopped walnuts or pecans at this stage. During the holiday season, I usually make a batch with and without nuts.

Step Eight: Pour and Cool Original Fantasy Fudge

Finally, quickly pour the luscious original Fantasy Fudge mixture into your prepared pan, scraping the sides of the pot. Let it cool until it reaches room temperature.

Now that you’ve got the basics of this vintage recipe down, let’s explore some variations.

Variations

Nuts: Besides the classic walnuts, try experimenting with different nuts like pecans, almonds, or hazelnuts.
Flavored Extracts: Switch up the vanilla extract with other flavors like almond, peppermint, or even orange.
Chocolate Swaps: Replace semi-sweet chocolate chips with milk chocolate for a sweeter, creamy fudge. Alternatively, try peanut butter chips to make some peanut butter Fantasy Fudge!

Love easy fudge recipes? Try my easy 3 Ingredient Fudge.

Tips for Best Results

There’s no need to use a candy thermometer to achieve the right temperature for our original Fantasy Fudge, as long as you follow my easy steps exactly.
I use a 9-inch pan, but you can certainly use a 9×13 if that’s what you have. It will taste just as good!
It’s a great idea to ensure all your ingredients are at room temperature for a smooth blend. One of my favorite things about this fudge is its smooth texture. Just say no to grainy fudge!

How to Store Fantasy Fudge

Room Temperature: Store the fudge in an airtight container at room temperature for up to one week. Place parchment or wax paper between layers to keep the pieces from sticking together.

Refrigerator: If you prefer firmer Original Fantasy Fudge or need to keep it longer, store it in an airtight container in the refrigerator for up to two weeks. Let it sit at room temperature for about 15 minutes before serving so it softens slightly.

Freezer: Yes, you can freeze Fantasy Fudge! For longer storage, wrap the fudge tightly in plastic wrap, then place it in a freezer-safe airtight container. Freeze for up to three months. Thaw the fudge overnight in the refrigerator or at room temperature before enjoying.

Frequently Asked Questions

What if my Original Fantasy Fudge turns out too soft?

If your fudge doesn’t set properly, it usually means the sugar mixture didn’t boil long enough. Be sure to bring the mixture to a full rolling boil over medium heat and cook for a full five minutes, stirring constantly. Hitting that timing is key to achieving the right creamy texture.

Do the ingredients need to be at room temperature?

It’s a good idea. When the butter and other ingredients are at room temperature, everything blends more smoothly, which helps prevent graininess and gives the fudge its signature creamy texture.

Can I substitute the chocolate chips?

Yes. Semi-sweet chocolate chips are classic, but you can swap in milk chocolate chips for a sweeter flavor or even peanut butter chips for a fun variation. The base recipe stays the same.

Original Fantasy Fudge is such a great sweet treat, and is a guaranteed no fail fudge recipe. Whether you stick to the classic recipe or experiment with your favorite flavors, the end result will be result in the perfect fudge recipe. Hey, it might even start a new family tradition.

No need to wait for a special occasion. Whether it’s Christmas time or any time of year, this delicious chocolate fudge is the perfect recipe. Gather your ingredients and whip-up a batch today. You have my permission, ha! I hope you enjoy this easy fudge recipe!

More Christmas Treats

Original Fantasy Fudge

Easy and creamy original fantasy fudge is a wonderful holiday dessert.

Course Desserts

Cuisine American

Keyword christmas, desserts, fantasy fudge, fudge

Prep Time 10

Cook Time 5

Additional Time 2

Total Time 10

Servings pieces

Calories 203kcal

Author Crissy Page

Ingredients

3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
2 cups semi-sweet chocolate chips
1 jar marshmallow creme 7 oz. (1.5 cups)
1 tsp. vanilla
1 cup chopped nuts optional

Instructions

Spray a 9×9 (or 9×13) pan with cooking spray. Next, line with parchment paper, leaving overhang on both sides so you can easily lift the fudge out when it’s done.
In a medium pot, mix sugar, butter and milk.
Bring the mixture to a full rolling boil using medium-high heat, stirring continuously to prevent scorching.
Boil for exactly five minutes. This is important! Set a timer!
Remove the mixture from the heat. Working quickly, stir in chocolate chips until smooth.
Add the marshmallow creme and vanilla.
Optionally, add nuts.
Pour into the prepared pan; allow to cool completely before cutting into squares.

Video

Nutrition

The post Fantasy Fudge appeared first on Dear Crissy.