Dear Crissy

Million Dollar Dip

Crissy Page — Sun, 25 Oct 2026 23:03:56 +0000

I’ll admit it, I’m the person at the party who can’t stay out of the dip, and this Million Dollar Dip recipe is among my favorites. It’s creamy, cheesy and loaded with flavor!

When I make a batch for guests, I usually make extra to enjoy after the party is over. Hey, the hostess needs a wind-down snack, right?

Million Dollar Dip is so simple to make and you won’t even turn on your oven.

To make it, I stir softened cream cheese and mayo until smooth, then fold in sharp cheddar, chopped bacon, green onions and a little garlic powder, onion powder, black pepper and smoked paprika.

A little time in the fridge lets the flavors blend, and then it’s ready for a big plate of crackers.

What You’ll Learn

How I mix Million Dollar Dip in one bowl.
Why I add smoked paprika and plenty of bacon.
My favorite crackers and dippers for a party platter.
How far ahead I make it and how long leftovers keep.

Why You’ll Love It

This is one of those easy party dips you can make with ingredients you probably already have. There’s no cooking at all besides the bacon, which makes it one of my go-to no-cook appetizers when the oven is full.

Cold dips for parties like this one hold up on the table through game night, Super Bowl Sunday, Christmas Eve, New Year’s Eve or any holiday gathering. My version leans smoky, with bits of crispy bacon in every bite.

It’s one of my favorite game day dips because every scoop has a little crunch, a little cheese and a lot of bacon. Every time I set it out, I end up hovering by the bowl!

Million Dollar Dip Ingredient Notes

Here’s what you’ll need on hand to make my yummy dip recipe.

Cream cheese: Use a full-fat brick, not the tub, and let it soften on the counter first. Cold cream cheese leaves little lumps that won’t stir out. Making Million Dollar Dip with cream cheese gives it a thick, rich body.

Mayonnaise: Real mayo gives the dip its creamy, tangy base. It’s what makes this a scoopable dip instead of a stiff cheese spread.

Bacon: Cook it over medium heat until crisp, then chop it. Store-bought real bacon bits work when I’m short on time.

Smoked paprika: Just a little gives the dip bold flavor and a hint of smoke that goes so well with the bacon. Regular paprika works too, just with less smoke.

Sharp cheddar: Sharp cheddar cheese has more flavor than mild, so it stands up to all that bacon and mayo. Pre-shredded cheese works, but I like to shred my own, off the block.

How to Make Million Dollar Dip

This Million Dollar Dip recipe comes together in one bowl. I stir the softened cream cheese and mayo until smooth, then mix in the cheddar, bacon, green onions and seasonings.

Then I spoon it into a serving dish, cover it with plastic wrap and let it chill for at least an hour.

Right before serving, I sprinkle a little extra cheddar and green onion on top so it looks as good as it tastes.

Grab the full recipe card at the bottom of the post for the exact amounts before you head to the store.

My Best Tips

Soften the cream cheese: Set it out about 30 minutes ahead. It blends with the mayo in seconds when it’s soft, with a spoon or an electric hand mixer.

Cook the bacon extra crispy: Crispy bacon keeps a little crunch even after it chills in the creamy dip.

Give it time to chill: For the best flavor, don’t skip the hour in the fridge. It isn’t just for serving it cold. It lets the garlic, onion and paprika soak into the dip.

Let it sit a few minutes: Straight from the fridge, Million Dollar Dip is thick, so I set it out about 15 minutes before serving. That makes scooping with a cracker so much easier!

Substitutions and Variations

A little heat: Use pepper jack for half the cheddar, or add a diced pickled jalapeño or a dash of hot sauce.
Sour cream: Swap sour cream for half of the mayo if you like more tang.
Chives: Use chopped fresh chives in place of the green onions.
Stuffed peppers: Spoon the dip into halved mini sweet peppers for a bite-size appetizer. This makes such a nice, crunchy party bite!

What to Serve It With

Buttery crackers are my favorite choice, since this is one of those thick, creamy dips for crackers that clings to every bite. Pita chips, bagel chips, tortilla chips, thick potato chips and pretzel crisps are great too, as long as they’re sturdy enough to scoop.

For a lighter option, set out fresh veggies like celery sticks, bell pepper strips and cucumber slices.

When I set out Christmas party appetizers or game day spreads, I put it next to Warm Cheesy Bacon Dip, Bacon Wrapped Water Chestnuts and Rotel Cream Cheese Sausage Balls.

Make Ahead and Storage

Make ahead: Stir it together up to 1 day ahead, cover it and keep it in the fridge. It’s ready to go the next day, so just add the garnish right before serving.

Room temperature: Don’t leave it out for more than 2 hours, or 1 hour on a hot day over 90°F. When a party runs long, I set out half and keep the rest cold.

Refrigerator: Keep leftover dip in an airtight container in the fridge for 3 to 4 days.

Million Dollar Dip FAQs

Can You Heat Up Million Dollar Dip?

No, don’t do that! Million Dollar Dip is made to be served cold, and warming it makes the mayo and cheese turn oily. If you want a warm dip, my Warm Cheesy Bacon Dip is baked until bubbly.

Can You Freeze Million Dollar Dip?

No, the creamy base separates when it thaws, so the dip turns watery and grainy. It’s best made fresh and eaten within a few days.

Do I Have to Add Almonds?

Nope! Some recipes use them, but I prefer bacon for my crunch. If you love almonds, stir in some toasted slivered almonds with the cheddar.

Of all my party dip recipes, this is the easiest to mix up the night before your next party. All that’s left to do is open a sleeve of crackers.

You’re going to love this recipe! Let me know in the comments if you decide to give it a try.

More Holiday Appetizers

Million Dollar Dip

Million Dollar Dip is a creamy, cheesy cold dip loaded with crispy bacon, sharp cheddar and green onions. Just stir, chill and serve.

Course Appetizer

Cuisine American

Keyword million dollar cream cheese dip, million dollar dip

Prep Time 10

Chill 1

Total Time 1 10

Servings

Calories 400kcal

Author Crissy Page

Ingredients

8 ounces cream cheese softened
1 cup mayonnaise
1 cup shredded sharp cheddar cheese plus 2 tablespoons for garnish
¾ cup chopped cooked bacon about 10 slices
½ cup chopped green onions plus 1 tablespoon for garnish
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon smoked paprika
¼ teaspoon salt
⅛ teaspoon black pepper

Instructions

In a medium mixing bowl, stir the cream cheese and mayonnaise together until smooth.
Stir in the cheddar, bacon and green onions.
Add the garlic powder, onion powder, smoked paprika, salt and pepper, and stir until everything is mixed in.
Spoon the dip into a serving bowl, cover and refrigerate for at least 1 hour.
Sprinkle with the extra cheddar and green onions, then serve with crackers, chips or veggies.

Video

Notes

Cream cheese: Let it soften on the counter first so the dip stirs up smooth with no lumps.

Make ahead: Make it up to 1 day ahead and keep it covered in the fridge. Add the garnish right before serving.

Storage: Keep leftovers in an airtight container in the fridge for 3 to 4 days. Don’t freeze it, because the creamy base turns watery and grainy when it thaws.

Nutrition

The post Million Dollar Dip appeared first on Dear Crissy.

Fall Soup Recipes

Crissy Page — Sun, 18 Oct 2026 22:41:18 +0000

As soon as the first chilly night rolls around, my family starts asking for soup, and these fall soup recipes are the ones I come back to every year. For example, some are old family favorites, like the Navy Bean and Ham Soup that reminds me of my papaw. Plus, some are easy weeknight dinners I can dump in the Crock Pot in the morning.

A few of our favorite fall soups are Crock Pot Chicken Noodle Soup, Crock Pot Potato Soup with Hash Browns, White Chicken Chili with Rotisserie Chicken and Cowboy Soup. Below, you’ll find 24 of my family’s favorites, grouped by chicken soups, potato soups, hearty meat soups, chili and bean soups. Also, many of them are Crock Pot or Instant Pot recipes. Best of all, plenty of them freeze well for busy weeknights.

What You’ll Learn

24 cozy soups my family makes every fall, from chicken noodle to Cowboy Soup
Which soups go in the Crock Pot or Instant Pot
My favorite soups to freeze for crazy weeknights
What to serve with soup to turn it into a full meal

Cozy Chicken Soups

When the weather turns cold, a fall chicken soup is the first thing I crave. These are light enough for a weeknight and cozy enough for a sick day.

White Chicken Chili with Rotisserie Chicken

Soups

Rotisserie chicken, white beans and mild green chiles simmer in a creamy, cumin-spiced broth. It’s cozy, easy and ready in 35 minutes.

Get the Recipe →

Crock Pot Chicken Noodle Soup

Soups

Tender chicken, egg noodles, carrots and celery simmer in a savory, herby broth. It’s classic comfort, nearly hands-off in the Crock Pot.

Get the Recipe →

Crock Pot Chicken Orzo Soup

Soups

Tender chicken and little orzo pasta simmer in a lemony, herby broth. It’s bright and cozy at once, and the slow cooker does the work.

Get the Recipe →

Instant Pot Chicken Taco Soup

Soups

Shredded chicken, corn, black beans and taco seasoning simmer in a zesty tomato broth. It’s taco night in a bowl, ready in 30 minutes.

Get the Recipe →

Crock Pot Spicy Chicken Soup

Soups

Chicken, potatoes, corn and veggies simmer in a salsa-spiked broth with cumin and chili powder. It has a nice kick, and it freezes well.

Get the Recipe →

Creamy Potato Soups and Chowders

Nothing says soup season like a big bowl of creamy soup. My mom is known for her potato soup, and we always look forward to having it on Sunday after church. So it’s no surprise these five creamy fall soup recipes are family favorites, too.

Crock Pot Potato Soup with Hash Browns

Dinner

Thick, cheesy and so creamy, it starts with frozen hash browns, so there’s no peeling. Ranch and sharp cheddar give it big, cozy flavor.

Get the Recipe →

Hamburger Potato Soup

Soups

Thick, cheesy and hearty, it’s loaded with ground beef and tender potatoes in a creamy broth. Everything simmers together in one pot.

Get the Recipe →

Potato Corn Chowder

Soups

Potatoes, sweet corn, smoky bacon and melted cheddar simmer into a thick, creamy chowder. Serve it with crusty bread on a chilly night.

Get the Recipe →

Instant Pot Potato Soup

Soups

Yukon Golds cook fast under pressure, then two cheeses melt in for a silky, rich soup. Top each bowl with crispy bacon and green onions.

Get the Recipe →

Cheesy Cauliflower Soup

Soups

Velvety and cheesy, this cauliflower soup tastes like something from a fancy restaurant. It’s a cozy way to sneak in a vegetable.

Get the Recipe →

Hearty Meat and Vegetable Soups

Next, these hearty fall soup recipes are filling enough to feed a hungry family on the coldest nights.

Italian Wedding Soup

Soups

Tender homemade meatballs, fresh spinach and tiny pasta simmer in a rich chicken broth. It looks fancy, but it’s an easy recipe.

Get the Recipe →

Hamburger Soup

Soups

Ground beef, tender potatoes and vegetables simmer in a savory tomato broth. It’s hearty, budget-friendly and great as leftovers.

Get the Recipe →

Busy Day Soup

Soups

Ground beef, tomatoes, frozen vegetables, onion soup mix and macaroni simmer in one pot. It’s a hearty, savory dinner in 40 minutes.

Get the Recipe →

Cowboy Soup

Soups

Ground beef, sausage, potatoes, corn and beans simmer with chili spices into a smoky, hearty soup. It makes a big pot for a hungry crowd.

Get the Recipe →

Instant Pot Beef Stew

Soups

Tender beef and hearty vegetables taste like they cooked all day, but the Instant Pot does it fast. It freezes well for months, too.

Get the Recipe →

Ground Turkey Vegetable Soup

Soups

Lean ground turkey, green beans, corn and potatoes simmer in a herby tomato broth. It’s light but filling and great for weekly meal prep.

Get the Recipe →

Chili Night

A big pot of chili is one of the best cold weather soups. These two are also a fun change from a classic beef chili.

Ground Chicken Chili

Soups

Ground chicken, black beans and bell peppers simmer with chili spices and a pinch of cinnamon for warmth. It’s a lighter, cozy chili.

Get the Recipe →

Jalapeño Popper White Chicken Chili

Soups

Creamy and a little spicy, this chili has bacon, chicken, jalapeños, cream cheese and cheddar. White beans make it thick and hearty.

Get the Recipe →

Bean and Lentil Soups

Finally, bean soups are budget friendly, filling and perfect for cold weather. In fact, these easy bean soup recipes stretch a grocery budget a long way.

Navy Bean Soup and Ham

Soups

Creamy navy beans simmer low and slow with smoky ham and onion until tender. It’s simple, old-fashioned comfort in every hearty bowl.

Get the Recipe →

Marry Me Chicken 15 Bean Soup

Soups

Tender chicken and 15 kinds of beans simmer in a creamy sun-dried tomato broth with all the flavors of Marry Me Chicken. It’s so filling.

Get the Recipe →

Cheesy Lentil Chowder

Soups

Garlic and herb lentils, bacon, potatoes and smoked Gouda make this a cozy, creamy chowder for the first cool nights of fall.

Get the Recipe →

Split Pea Soup with Ham

Soups

Thick, smoky and hearty, this split pea soup simmers with ham, carrot and onion. It’s one of the best ways to use up leftover ham.

Get the Recipe →

15 Bean Taco Soup

Soups

A colorful mix of beans and ground beef simmers in a zesty, taco-seasoned tomato broth. It’s hearty, easy and freezes beautifully.

Get the Recipe →

Crock Pot Chicken Pinto Tortilla Soup

Soups

Pinto beans, shredded chicken and zesty Tex-Mex spices simmer into a hearty, slow cooker soup. It’s great for feeding a game day crowd.

Get the Recipe →

Two of these bean soups are also a great way to use up a holiday ham. For more ideas, see my Leftover Ham Recipes.

My Tips for Soup Season

Best soups to freeze: Crock Pot Chicken Noodle Soup (without the noodles), Crock Pot Chicken Orzo Soup, Cowboy Soup, Instant Pot Beef Stew, Ground Chicken Chili and 15 Bean Taco Soup all freeze well. However, some soups heavy on milk or cheese can turn grainy. For those, freeze the soup before adding the dairy.

Crock Pot picks: Crock Pot Chicken Noodle Soup, Crock Pot Chicken Orzo Soup, Crock Pot Spicy Chicken Soup, Crock Pot Potato Soup with Hash Browns and Crock Pot Chicken Pinto Tortilla Soup all cook low and slow. That way, dinner is ready when you are.

What to Serve With Fall Soups

A warm bread on the side turns any of these fall soup recipes into a full meal. My Easy Buttermilk Cornbread goes great with the chili and bean soups, and Pumpkin Cornbread is a fun fall twist. For dunking in potato soup or chicken noodle, try my Honey Butter Rolls. And at our house, simple grilled cheese sandwiches are a must.

Fall Soup Recipes FAQs

What are the most popular fall soups?

Chicken noodle soup, potato soup, white chicken chili and hearty beef soups are classic fall favorites. For example, Crock Pot Chicken Noodle Soup and Crock Pot Potato Soup with Hash Browns are two easy places to start.

What are some cozy fall soup recipes for a crowd?

Cowboy Soup and Crock Pot Chicken Pinto Tortilla Soup both make big batches. As a result, they’re great for potlucks, game day or a houseful of family.

Which fall soups are healthy?

For lighter options, try Crock Pot Chicken Orzo Soup, Ground Turkey Vegetable Soup, Crock Pot Spicy Chicken Soup or Ground Chicken Chili.

Can I make these soups ahead for Thanksgiving week?

Yes. Soup is a great make-ahead dinner for the busy days around Thanksgiving. Just make a pot a day or two ahead, then keep it in the fridge. Otherwise, pull one from the freezer list above.

I hope these fall soup recipes keep your family warm and happy all season long. Find even more cozy bowls in my soup recipes, and be sure to save this list to Pinterest so it’s handy on the next chilly night!

The post Fall Soup Recipes appeared first on Dear Crissy.

Cookie Exchange Recipes

Crissy Page — Sun, 18 Oct 2026 12:52:00 +0000

Got a cookie swap on the calendar? These cookie exchange recipes are here for you! I’m a cookie girl through and through, and these are the tried-and-true cookie recipes I reach for at Christmas time. These cookies travel well, hold their shape in a tin and look adorable on a cookie tray, with no fussy decorating and no crumbled mess by the time you get there!

The best cookies for a cookie exchange are sturdy ones that pack well, like my Hershey Kiss Cookies, Holiday Spritz Cookies, Snowball Christmas Cookies and Soft Ginger Molasses Cookies. Below you’ll find all 20 of my favorites: 12 Christmas cookies first, then 8 classic cookies everyone grabs first, plus my tips for baking ahead and packing them up for your holiday cookie exchange.

What You’ll Learn

20 easy cookie exchange recipes, from Christmas classics to peanut butter favorites.
Which cookies travel best in a tin or on a cookie tray.
Which cookies you can bake ahead and freeze.
How many cookies to bring and what to serve at a cookie exchange party.

The cookies my readers make most are at the top. Plus, each one looks right at home in a holiday cookie tin. Happy baking!

Cocoa Powder Cookies

Dessert

Cocoa powder and a handful of chocolate chips make these soft cookies rich and chocolatey. Anything chocolate is my weakness!

Get the Recipe →

Christmas Gooey Butter Cookies

Dessert

White cake mix, cream cheese and butter make these the easiest cookies here. Roll them in powdered sugar, and they look like you fussed.

Get the Recipe →

Hershey Kiss Cookies

Dessert

These soft peanut butter cookies get a chocolate kiss pressed right in the middle. Grab a helper, because that’s the fun part!

Get the Recipe →

Raspberry Almond Shortbread Cookies

Dessert

Buttery shortbread, almond extract and a dot of raspberry jam make these my dream cookie. They look so pretty on a cookie tray.

Get the Recipe →

Cherry Chocolate Nut Cookies

Dessert

Chocolate chips, maraschino cherries and nuts fill these soft, colorful cookies. They hold up beautifully when you carry them to a party.

Get the Recipe →

Holiday Spritz Cookies

Dessert

These buttery little cookies come out of a cookie press in holiday shapes. I love tucking them into small tins for friends.

Get the Recipe →

Chocolate Crinkle Cookies

Dessert

Real melted chocolate gives these crackly, sugar-coated cookies a fudgy center. The dough chills for a few hours, so plan ahead.

Get the Recipe →

Soft Maple Sugar Cookies

Dessert

Real maple syrup gives these soft cookies a warm, cozy flavor under a creamy icing. A few sprinkles make them festive.

Get the Recipe →

Cornflake Cookies

Dessert

You don’t even need the oven! Peanut butter, sugar and corn syrup coat crunchy cornflakes, and they set up as they cool.

Get the Recipe →

Snowball Christmas Cookies

Dessert

Pecans give these buttery cookies a nutty flavor under a snowy coat of powdered sugar. My husband skips nuts, so they’re all mine.

Get the Recipe →

Soft Ginger Molasses Cookies

Dessert

I’ve loved gingersnaps forever, and these soft molasses cookies are my favorite at Christmas, with ginger, cinnamon and cloves.

Get the Recipe →

Almond Paste Cookies

Dessert

Almond paste makes these Italian-style cookies chewy, with orange zest and sliced almonds on top. I love anything almond!

Get the Recipe →

Classic Cookies Everyone Grabs First

Not every cookie on the tray has to be fancy. In fact, these everyday cookie recipes are usually the first to disappear.

Best Chocolate Chip Cookies

Dessert

This is my most popular cookie. Melted butter and brown sugar give these chocolate chip cookies chewy centers and crisp edges.

Get the Recipe →

Cinnamon Coffee Cookies

Dessert

Instant coffee and cinnamon give these cookies a cozy flavor. My husband loves one with his evening cup of coffee.

Get the Recipe →

Peanut Butter No Bake Cookies

Dessert

Peanut butter and quick oats come together on the stovetop with no baking at all, and they set up right on the counter.

Get the Recipe →

3 Ingredient Peanut Butter Cookies

Dessert

Just peanut butter, sugar and an egg make these classic fork-pressed cookies in about 15 minutes. They’re my last-minute lifesaver!

Get the Recipe →

Best Peanut Butter Cookies

Dessert

One batch makes about 5 dozen, which is perfect for a big swap. They look a little underdone at first but set up as they cool.

Get the Recipe →

Chewy Oatmeal Raisin Cookies

Dessert

Raisins aren’t usually my thing, but oatmeal raisin cookies are my dad’s favorite. I bake these soft, chewy ones with him in mind.

Get the Recipe →

Monster Cookies

Dessert

These pack peanut butter, oats, chocolate chips and M&M’s into one cookie. Use red and green M&M’s for a festive tray.

Get the Recipe →

Chocolate No-Bake Cookies

Dessert

One bite and I’m a little girl at the church fellowship hall table again. Cocoa, peanut butter and oats set up with no baking.

Get the Recipe →

Pick a sturdy cookie. Firm cookies like spritz, shortbread, snowballs and molasses cookies travel better than delicate or frosted ones. Also, they look nice stacked in a tin.

Bake ahead. For example, several of these freeze well, like Cocoa Powder Cookies, Chewy Oatmeal Raisin Cookies and Snowball Christmas Cookies, so you can get them done before the busy week of the swap.

Freeze the dough. You can scoop the dough for Cocoa Powder Cookies, Soft Ginger Molasses Cookies and Chewy Oatmeal Raisin Cookies into balls, freeze them on a tray until firm, then move them to a freezer bag. My Best Chocolate Chip Cookie dough freezes well too. Just let it thaw overnight in the fridge, then bake as usual.

Pack with wax paper. Let the cookies cool completely, then layer them in an airtight container with wax paper between each layer, so soft cookies and no-bakes don’t stick together.

Bake a few extra. First, make sure you have enough for every guest. Then, save a few to keep at home.

A good cookie exchange cookie holds its shape, keeps well at room temperature for a few days and makes a big batch. For example, Hershey Kiss Cookies, Holiday Spritz Cookies and Soft Ginger Molasses Cookies all check those boxes.

It depends on your host and how many people are coming, so ask first. Luckily, most of the recipes on this list make 3 to 5 dozen, which covers most swaps.

Which cookie exchange recipes are nut-free?

These recipes don’t use nuts or peanut butter: Cocoa Powder Cookies, Christmas Gooey Butter Cookies, Chocolate Crinkle Cookies, Soft Maple Sugar Cookies, Soft Ginger Molasses Cookies, Best Chocolate Chip Cookies, Cinnamon Coffee Cookies and Chewy Oatmeal Raisin Cookies. If you’re baking for someone with a nut allergy, still check the labels on chocolate chips and other packaged ingredients.

After all, something salty is a nice break from all the sweets at holiday parties. My Rotel Cream Cheese Sausage Balls and Crock Pot Little Smokies are easy to set out, and Christmas Tree Cake Dip is always a hit with the kids.

I hope these cookie exchange recipes make your holiday baking a little easier and a lot more fun! Then, pick your favorite cookie recipe from each section, and you’ll have the best box at the swap.

Looking for more? Next, browse all my easy dessert recipes, and save this list to Pinterest so it’s ready for your next cookie exchange.

More Holiday Treats

The post Cookie Exchange Recipes appeared first on Dear Crissy.

White Chicken Chili with Rotisserie Chicken

Crissy Page — Sun, 18 Oct 2026 01:36:00 +0000

This White Chicken Chili with Rotisserie Chicken is one of my top five soups, and it’s always in my dinner rotation. I also love that it works any time of year. It’s hearty and creamy enough for the colder months, but light enough to fit right into our spring and summer meal plans, too.

Making it is super easy! Everything simmers in one pot: chopped rotisserie chicken, onion, garlic, mild green chiles, cumin, oregano and great northern beans in chicken broth. My trick is mashing one can of beans and stirring it in, so the broth turns thick and creamy with no heavy cream or cream cheese. A squeeze of lime, Monterey Jack and fresh cilantro finish each bowl.

What You’ll Learn

How one can of mashed beans makes the broth creamy without cream cheese.
How to turn a store-bought rotisserie chicken into a one-pot dinner.
The toppings my family piles on, from diced avocado to tortilla chips.
How to store, freeze and reheat the leftovers.

Why My Family Loves It

We always set a big bag of tortilla chips on the table, because my family loves dipping them right into their bowls. My son tops his with loads of diced avocado, so much that you can barely see the chili underneath. With all those toppings, everyone gets a bowl that’s just the way they like it.

However, I love it for a different reason. Since the chicken is already cooked, dinner is mostly pantry staples and one pot on the stove top. It’s my favorite way to use leftover rotisserie chicken on busy weeknights.

Ingredients You’ll Need

Rotisserie chicken: I chop up a store-bought rotisserie chicken. It’s tender, already seasoned and saves me so much time.
Onion and garlic: A chopped onion and two cloves of fresh garlic, softened in a little olive oil, build the flavor.
Chicken broth: This is the base of the chili. Chicken stock or homemade chicken broth also works.
Diced green chiles: Two small cans add that classic white chili flavor without much heat.
Ground cumin and dried oregano: Warm and earthy. With salt and black pepper, that’s all the seasoning you need.
Great northern beans: Three cans, drained and rinsed. Two go in whole and one gets mashed to thicken the broth.
Fresh lime juice: Optional, but a little squeeze brightens the whole pot.
Monterey Jack and fresh cilantro: For topping each bowl. The cheese melts right into the hot chili.

How to Make White Chicken Chili with Rotisserie Chicken

Step one: Heat the olive oil in a Dutch oven over low heat. I use a 4-quart pot. Add the chopped onion and saute until tender, about 5 minutes. Then add the minced garlic and cook for another minute.

Step two: Pour in the chicken broth. Add the green chiles, cumin, oregano, salt, pepper and 2 cans of the beans.

Step three: Mash the last can of beans with a fork or potato masher until smooth. I use a fork. Stir the mashed beans into the pot until blended, then stir in the chopped rotisserie chicken.

Step four: Bring the chili to a boil. Next, turn the heat to low, cover and simmer for 20 minutes. Stir in the fresh lime juice.

Step five: Finally, ladle it into bowls and top each one with Monterey Jack cheese and cilantro.

My Best Tips

Mash the beans well: The smoother the mashed beans, the creamier the broth. Those pureed beans give it a creamy texture without any extra steps.
Keep it at a gentle simmer: Keep the heat low and the lid on. Otherwise, the broth cooks down too much.
Taste before you serve: Because rotisserie chickens and broths vary in saltiness, add more salt at the end only if it needs it.
Don’t skip the lime: Even though it’s a small thing, it wakes up all the flavors.
Add the cheese to each bowl: Top bowls instead of stirring cheese into the pot. Leftovers reheat better, and everyone can add as much as they like.

Substitutions and Variations

Other cooked chicken: Any leftover chicken works, and so does leftover turkey after Thanksgiving. Drained canned chicken works in a pinch.
Other white beans: Cannellini beans (white kidney beans) or navy beans work in place of great northern beans.
Add corn: If your family likes corn in their chili, stir in a cup of frozen corn with the beans.
More veggies: Saute a chopped green bell pepper along with the onion.
Turn up the spice level: Add a diced jalapeno pepper, a pinch of cayenne pepper or a few dashes of hot sauce. Pepper jack cheese on top works, too.
Dairy-free: The creamy broth comes from beans, not dairy, so just skip the cheese and check the label on your rotisserie chicken.
Extra cheesy: If you want cream cheese and bacon, try my Jalapeño Popper White Chicken Chili.

Want a chili you can start in the morning? My Crock Pot White Chicken Chili is its own recipe. It starts with raw chicken breasts and cooks in the slow cooker all day.

What to Serve with White Chicken Chili

In our house, crunchy tortilla chips are a must for dipping. Here are a few other sides we love with it:

Easy Buttermilk Cornbread
Honey Butter Rolls
Baked Tortilla Strips for sprinkling on top
A simple green salad

How to Store Leftovers

Room temperature: Don’t leave the chili out for more than 2 hours. Refrigerate leftovers within that window.

Refrigerator: Store it in an airtight container for 3 to 4 days. It tastes even better the next day.

Freezer: Freeze it without the toppings in a freezer-safe container for 2 to 3 months for the best quality.

Reheating: Thaw frozen chili overnight in the fridge. Warm it in a pot over medium heat or in the microwave until it’s steaming hot all the way through (165°F). Since the mashed beans keep thickening as it sits, add a splash of broth if needed.

White Chicken Chili FAQs

How do you thicken white chicken chili?

Mash some of the beans. In fact, that’s what this recipe does with one of the cans of beans, and it makes the broth creamy without flour or cornstarch. If yours still seems thin, mash a few more beans against the side of the pot and let it simmer uncovered for a few minutes.

Is this chili spicy?

Not really. Diced green chiles are mild, so it has plenty of flavor without much heat. If you like more heat, see the spicy ideas in Substitutions and Variations above.

Do I need a white chicken chili seasoning mix?

No. Ground cumin, dried oregano, salt and pepper, plus the green chiles, give it all the flavor it needs. You probably already have them in your spice cabinet.

What are the best toppings for white chicken chili?

We love Monterey Jack, cilantro, diced avocado and tortilla chips. Also, a dollop of sour cream, sliced green onions and an extra lime wedge are great. Set out your favorite toppings and let everyone build their own bowl.

Next time you pick up a rotisserie chicken at the store, add a few cans of beans and green chiles to your cart. This White Chicken Chili with Rotisserie Chicken is the easiest way I know to turn it into a cozy pot of dinner. Then set out the chips and toppings, and let the whole family dig in!

More Easy Chili Recipes

White Chicken Chili with Rotisserie Chicken

White Chicken Chili with Rotisserie Chicken is a cozy one-pot dinner with white beans, green chiles and cumin. Mashed beans make the broth creamy.

Course Dinner

Cuisine American

Keyword white bean chicken chili, white chicken chili

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 436kcal

Author Crissy Page

Ingredients

4 cups rotisserie chicken chopped
1 medium onion chopped
2 cloves garlic minced
1 tablespoon olive oil
4 cups chicken broth
2 cans diced green chiles 4 ounces
2 teaspoons ground cumin
2 teaspoons dried oregano
½ teaspoon salt
⅛ teaspoon pepper
3 cans great northern beans 15 ounces each, drained, rinsed, divided (you will be mashing 1 can of beans)
1 tablespoon fresh lime juice optional
8 ounces shredded Monterey Jack cheese divided, for topping
3 tablespoons fresh cilantro for topping

Instructions

In a dutch oven ( I used a 4 quart) over low heat, add the tablespoon of oil and the onion and saute until tender ( about 5 minutes). Add the minced garlic and saute for another minute.
Add the chicken broth, green chiles, spices and 2 cans of the beans.
With a potato masher or a fork,( I used a fork) mash the remaining can of beans until smooth. Add to the pan and stir until blended. Stir in the chicken.
Bring to a boil then turn heat to low, cover and simmer for 20 minutes. Stir in the fresh lime juice.
Top each serving with Monterey Jack cheese and cilantro. Tortillas are totally optional!

Notes

Mash the beans: Mash the third can of beans until smooth before stirring it in. It’s what makes the broth thick and creamy without any cream.

Nutrition

The post White Chicken Chili with Rotisserie Chicken appeared first on Dear Crissy.

Buckeye Balls

Crissy Page — Sun, 18 Oct 2026 00:58:40 +0000

Buckeye Balls (also just called buckeyes) take me right back to my childhood! These chocolate-dipped peanut butter candies are a true Midwestern classic, and they were a favorite no-bake treat when I was a kid. My mom made buckeye candy every Christmas season, and it always felt special for our whole family.

Here’s the quick version of how they come together. This old-fashioned buckeye candy starts with a creamy peanut butter center made from peanut butter, butter, vanilla, a pinch of salt and powdered sugar. Then each ball gets dipped in melted semi-sweet chocolate, with a circle of peanut butter left peeking out on top. You just mix, roll, chill and dip. There’s no baking at all, and one batch makes about 45 buckeyes.

What You’ll Learn

Why they’re called buckeyes.
The easy toothpick trick for dipping.
How to fix dough that’s too dry or too sticky.
How to store and freeze them.

Why They’re Called Buckeye Balls

Buckeyes are named after the nut of the Ohio buckeye tree, which is Ohio’s state tree. The real nut is shiny dark brown with a light tan spot on one side, and that’s exactly what these look like when you leave a little peanut butter showing. (Just don’t snack on the real ones, because buckeye nuts are poisonous!) Here in Ohio, they’re a staple for anyone who loves the Ohio State Buckeyes.

Shh… don’t tell anyone, but I’m not actually much of an Ohio State fan. This Ohio girl is a graduate of Ohio University. Go Bobcats!

You’ll also hear buckeyes called peanut butter buckeyes, buckeye peanut butter balls or chocolate peanut butter balls. The difference is in the dip. Buckeyes are only partly coated so the peanut butter shows. Plain peanut butter balls are usually covered in chocolate all the way around.

Why You’ll Love Them

No oven needed. Everything happens in a mixing bowl and a pan of simmering water, which is a big help when the oven is full of baking during the holiday season.
Seven simple ingredients. Most of them are pantry staples, so you probably have them on hand right now.
One batch makes a lot. About 45 buckeyes is plenty for Christmas cookie trays, cookie exchanges and little holiday gift boxes.
They’re easy to make ahead. They keep in the fridge for a week or two and freeze well, too.

Ingredients You’ll Need

Creamy peanut butter: 1½ cups. Use a regular no-stir creamy brand, not natural or crunchy peanut butter. Natural peanut butter separates and makes the dough too soft and oily to roll.
Butter: ½ cup, softened to room temperature, so it beats smoothly into the peanut butter.
Vanilla and salt: 1 teaspoon of vanilla extract and just ⅛ teaspoon of salt round out the peanut butter flavor.
Confectioners’ sugar: 3½ cups of powdered sugar turns the peanut butter mixture into a firm dough you can roll.
Semi-sweet chocolate chips: 3 cups for dipping.
Vegetable shortening: 1 tablespoon melted into the chocolate thins it, so it coats the peanut butter balls smoothly and sets into a shiny chocolate shell.

How to Make Buckeye Balls

Step one: In a large bowl, beat the peanut butter, butter, vanilla and salt with an electric mixer or stand mixer until light and fluffy. Beat in the confectioners’ sugar a little at a time until it’s well combined.

Step two: Roll the peanut butter dough into 1-inch balls, using about 2 teaspoons for each one. Set them on a baking sheet lined with parchment paper or wax paper and chill them for at least 30 minutes, so they hold their shape when you dip them.

Step three: Melt the chocolate chips and shortening together in a double boiler over low heat, stirring often, until smooth and creamy. A small metal bowl set over a small saucepan of simmering water works as a double boiler. Transfer the chocolate to a small bowl for dipping.

Step four: Next, push a toothpick into the center of each ball from the top and dip it into the chocolate, leaving a circle of peanut butter showing on top. Let the excess chocolate drip off, set it back on the baking sheet and pull out the toothpick.

Step five: Finally, refrigerate the buckeye balls until the chocolate is set.

Once the toothpick comes out, there’s a tiny toothpick hole on the top of the buckeyes. You can smooth it over with a fingertip while the chocolate is still soft, or just leave it. Nobody will mind.

My Best Tips

Dough too dry or crumbly? Beat in another spoonful of peanut butter until it holds together when you squeeze it.
Dough too soft or sticky? Add a little more powdered sugar, a tablespoon at a time, or chill the dough for a few minutes before you roll it.
Keep the balls cold. If they start to soften during the dipping process, put the tray back in the fridge for a few minutes. Cold balls stay on the toothpick much better.
Keep water away from the chocolate. Even a drop of water can make melted chocolate seize and turn thick and grainy. For that reason, keep the heat low and stir often.
Dip in a small, deep bowl. It’s easier to get an even coat when the bowl of melted chocolate is deep. Tip the bowl to one side as it runs low.

Easy Swaps

Milk or dark chocolate: Use the same amount of milk chocolate or dark chocolate chips in place of semisweet chocolate.
Chocolate melting wafers or almond bark: They melt smoothly and set firm on their own, so you can skip the shortening.

How to Store and Freeze Buckeyes

Refrigerator: Store buckeyes in an airtight container, with wax paper between the layers. They should keep for 1 to 2 weeks.
Freezer: Freeze them in a single layer on a baking sheet until firm, then move them to a freezer-safe container for 2 to 3 months. Thaw them in the fridge.
Serving: They hold their shape best when they’re cool, so set them out shortly before a party.
Make ahead: Because they keep so well, you can make a batch up to a week before a cookie exchange or holiday party.

If you’re filling a holiday cookie tray or a holiday dessert table, buckeyes fit right in next to my Easy Peanut Butter Fudge, Cookie Dough Truffles and Peanut Butter No-Bake Cookies.

Buckeye Balls FAQs

What is the recipe for old-fashioned buckeye balls?

This easy buckeye recipe is the classic one: peanut butter, butter, vanilla and powdered sugar rolled into balls and dipped in chocolate. Many older recipes melted paraffin wax into the chocolate to make it shiny. Shortening does the same job and is easier to find.

Can I make buckeyes without a double boiler?

Yes, you can microwave chocolate chips instead. Melt chocolate chips and shortening in a microwave-safe bowl at 50% power in 30-second bursts, stirring after each one, until smooth.

Do buckeyes need to be refrigerated?

They’re fine on a party tray for a few hours, but store them in the fridge. The butter in the centers makes them soft if they sit out too long.

How many buckeyes does this recipe make?

About 45, using about 2 teaspoons of dough for each ball.

Are you a buckeye fan too? I’d love to hear in the comments if they were a treat in your house growing up. Everything you need is in the recipe card below.

Buckeye Balls

Creamy peanut butter balls dipped in decadent chocolate make these easy Buckeye Balls the perfect no-bake treat to enjoy during the holidays, or anytime!

Course Dessert

Cuisine American

Keyword buckeye balls, chocolate peanut butter balls

Prep Time 1

Chill 30

Total Time 1 30

Servings

Calories 178kcal

Author Crissy Page

Ingredients

1 ½ cups creamy peanut butter
½ cup butter softened
1 teaspoon vanilla
⅛ teaspoon salt
3½ cups confectioners’ sugar
3 cups semi-sweet chocolate chips
1 tablespoon vegetable shortening

Instructions

Using an electric mixer, beat together peanut butter, butter, vanilla and salt until light and fluffy. Beat in the confectioners’ sugar a little at a time until well combined. Shape into balls using approximately 2 teaspoons in each ball. Place on a cookie sheet lined with parchment or waxed paper. Chill for a minimum of 30 minutes before dipping.
Meanwhile, in a double boiler over low heat, melt together the chocolate chips and shortening, stirring often, until smooth and creamy. Transfer to a small bowl for dipping.
Insert a toothpick into each ball and dip into the chocolate leaving a little of the peanut butter showing on the top. Place back on the cookie sheet, remove the toothpick and refrigerate until chocolate is set.

Notes

I used a small metal bowl set overtop a small saucepan of simmering water to melt the chocolate.

Nutrition

More Easy Holiday Candy

The post Buckeye Balls appeared first on Dear Crissy.

French’s Green Bean Casserole

Crissy Page — Sat, 17 Oct 2026 23:23:02 +0000

French’s Green Bean Casserole is the creamy, crunchy side dish so many of us grew up with, and it’s still one of my favorite casseroles to make. This is the classic recipe from French’s, made just the way it was written, with a can of cream of mushroom soup and canned green beans. With almost any other vegetable I’d reach for fresh, but canned green beans give this casserole its soft, tender bite and that old-fashioned flavor I love.

Here’s the quick version of how it comes together. You stir a can of cream of mushroom soup, milk and black pepper right in the baking dish, then add two cans of drained cut green beans and part of the crispy fried onions. It bakes for 30 minutes and gets a good stir. Then the rest of the onions go on top for 5 more minutes, until they’re golden brown. That’s five simple ingredients, one dish and a creamy sauce under a crunchy onion topping.

Green bean casserole might be the most divisive dish at the holiday table, and everyone has an opinion! Are you a fan or not so much?

What You’ll Learn

Why I use canned green beans, and how to swap in fresh or frozen.
How to keep it from turning runny.
How to make it ahead for a big holiday meal.
How to double it for a crowd.

Why My Family Loves It

It’s the classic. This is the original recipe, so it tastes just like the green bean casserole you remember from the holiday table. A home economist named Dorcas Reilly came up with it in Campbell’s test kitchen back in 1955. That’s a whole lot of Thanksgivings.
It’s all pantry staples. I always keep a few cans of “cream of whatever” soup and green beans in my cupboard, so I can make it any night of the week, not just on Thanksgiving.
It takes five minutes to put together. You stir it in the same dish you bake it in, so there’s only one dish to wash.
The onions do double duty. Some get stirred into the sauce for flavor, and the rest bake into a crunchy topping.

Ingredients You’ll Need

Cream of mushroom soup: One regular can of condensed soup makes the creamy mushroom sauce. Don’t add water, because the milk thins it just enough.
Whole milk: It gives the sauce the best flavor and body. 2% works if that’s what you have.
Black pepper: Only ⅛ teaspoon. The soup and the canned beans already bring plenty of salt, so there’s no salt in this recipe.
Canned cut green beans: Two 14.5-ounce cans, drained really well. The recipe calls for Del Monte, but any brand of cut green beans works, including Kroger’s store brand. Two cans give you about 3½ cups of beans.
French’s Crispy Fried Onions: You’ll need 1⅓ cups of the Original onions, divided. Half gets stirred in and the other half goes on top.

How to Make French’s Green Bean Casserole

Step one: Heat your oven to 350°F.

Step two: In a 1½-quart baking dish, stir together the cream of mushroom soup, milk and pepper until smooth. Stir in the drained green beans and ⅔ cup of the crispy fried onions.

Step three: Bake uncovered for 30 minutes, until it’s hot and bubbling around the edges. Then take it out and give it a good stir.

Step four: Sprinkle the remaining ⅔ cup of onions over the top. Bake 5 more minutes, until the onions are golden brown.

My Best Tips

Drain the beans really well. Extra liquid from the cans is the main reason for a runny casserole. I let them sit in a colander for a minute and give them a shake.
Bake it uncovered. A lid or foil traps steam, and that thins the sauce.
Save the rest of the onions for the end. If they all go in at the start, they soak up the sauce and turn soggy. Adding them for the last 5 minutes keeps them crisp.
Give it a few minutes to rest. The sauce thickens as it cools a little, so it scoops up neatly.

Substitutions and Variations

Fresh green beans: Use about 3½ cups of trimmed, cut fresh beans. Boil them until they’re tender-crisp, then drain them well before you mix everything together.
Frozen green beans: French’s has also shared this recipe made with two 9-ounce packages of frozen cut green beans, thawed. Drain them well, since they hold a lot of water.
Cream of chicken or cream of celery soup: Either one swaps in for cream of mushroom if someone at your table doesn’t like mushrooms.
Other fried onions: Store-brand crispy fried onions work just fine.
For a crowd: Double everything and bake it in a 13×9-inch dish. Use a whole 6-ounce container of onions, saving 1⅓ cups for the topping, and bake about 40 minutes, until it’s heated through.
Short on oven space? My Crock Pot Green Bean Casserole cooks in the slow cooker instead.

What to Serve with It

It’s one of my favorite Thanksgiving side dishes, but it’s just as good next to a regular weeknight dinner. These are a few of my recipes that go with it:

How to Make It Ahead

You can make green bean casserole ahead of time, and it’s a big help on a busy holiday. Stir the soup, milk, pepper and beans together in the baking dish up to 24 hours ahead. Cover it tightly with plastic wrap or aluminum foil and refrigerate it. Leave out all of the onions for now so they stay crunchy.

When it’s time to bake, take off the cover and stir in the first ⅔ cup of onions. Since the casserole starts out cold, it will need a few extra minutes in the oven. Make sure it’s hot all the way through before you stir it and add the onion topping.

How to Store Leftovers

Room temperature: Get leftovers into the fridge within 2 hours.
Refrigerator: Store leftover green bean casserole in an airtight container for 3 to 4 days.
Freezer: It keeps 2 to 3 months for best quality. The sauce can turn a little grainy after thawing, and the onions go soft, so I think it’s best fresh.
Reheating: Warm it in a 350°F oven until it’s hot all the way through (165°F), then top it with a handful of fresh onions for crunch. The microwave works for a single serving.

French’s Green Bean Casserole FAQs

What is the original recipe for French’s green bean casserole?

It’s the classic version French’s shares for its Crispy Fried Onions: one can of cream of mushroom soup, ¾ cup of milk, ⅛ teaspoon of pepper, two cans of cut green beans and 1⅓ cups of onions. There’s no cheese, garlic or bacon in it.

How many cans of green beans do I need?

Two 14.5-ounce cans, which is about 3½ cups once they’re drained. That fills a 1½-quart dish. For a 13×9-inch dish, use four cans and double everything else.

Do you cover green bean casserole when you bake it?

No. I bake it uncovered the whole time so the sauce thickens and the onion topping gets crisp.

Whichever side of the green bean casserole debate you’re on, tell me in the comments! Everything you need to make this classic is in the recipe card below.

More Holiday Side Dishes

French’s Green Bean Casserole

The original French’s Green Bean Casserole is creamy and savory with canned green beans, cream of mushroom soup and crispy fried onions on top.

Course Side Dish

Cuisine American

Keyword french’s green bean casserole, green bean casserole

Prep Time 5

Cook Time 35

Total Time 40

Servings

Calories 147kcal

Author Crissy Page

Ingredients

1 can cream of mushroom soup (10.5 ounces, condensed)
¾ cup whole milk
⅛ teaspoon ground black pepper
2 cans Del Monte cut green beans (14.5 ounces each), drained
1⅓ cups French’s Crispy Fried Onions (Original), divided

Instructions

Preheat your oven to 350°F.
Mix the cream of mushroom soup, milk and pepper in a 1½-quart baking dish. Stir in the beans and ⅔ cup of the Crispy Fried Onions.
Bake 30 minutes or until hot. Stir.
Top with the remaining ⅔ cup onions. Bake for an additional 5 minutes until the onions are golden brown.

Notes

Recipe from French’s.

Nutrition

The post French’s Green Bean Casserole appeared first on Dear Crissy.

What to Serve With Ham

Crissy Page — Sat, 17 Oct 2026 00:06:01 +0000

Figuring out what to serve with ham can be the hardest part of hosting a holiday dinner. The ham itself? Easy peasy! I just put my Crock Pot Brown Sugar Pineapple Ham in the slow cooker and forget about it until dinner. If you’re trying to settle on a good side dish to go with your ham, you’re in luck, because I’ve rounded up a list of my favorite tried and true side dishes. Nothing fancy, just good regular-folks food that fills up a holiday table.

Since the ham is the main dish, the best sides balance the salty, savory flavor of ham with something creamy, something sweet and something green. My go-tos are creamy mashed potatoes or sweet potato casserole, green bean casserole, my pineapple casserole and a pan of soft honey butter rolls.

Below you’ll find all 21 of my favorite easy side dishes for ham, grouped into potatoes, casseroles, vegetables, breads and salads, so you can mix and match your whole menu.

What You’ll Learn

21 tried and true sides that go with ham, from potatoes to salads.
Which sides suit an Easter ham and which feel right at Christmas.
How to plan your sides so you don’t run out of oven space.
Which salads and sides you can have ready before the ham comes out.

Potato Sides to Serve With Ham

Potato dishes are the first thing I plan. If you’re feeding a crowd, pick one creamy and one sweet.

Yukon Gold Mashed Potatoes

Sides

Buttery Yukon Golds are mashed by hand with sour cream and warm milk until fluffy. They stay creamy and reheat without turning gummy.

Get the Recipe →

Sweet Potato Casserole with Canned Yams

Sides

Creamy, buttery sweet potatoes bake under a crunchy brown sugar pecan topping. Canned yams mean no peeling, which makes it extra easy.

Get the Recipe →

Yam Casserole

Sides

Canned yams, crushed pineapple and brown sugar bake under a golden layer of toasted mini marshmallows. It’s sweet, gooey and so easy.

Get the Recipe →

Casseroles That Go With Ham

Pineapple Casserole

Casseroles

Sweet pineapple and sharp cheddar bake under a buttery, crunchy cracker topping. It sounds odd, but that sweet and salty bite loves ham.

Get the Recipe →

Crock Pot Green Bean Casserole

Sides

Creamy green beans with Parmesan cook low and slow in the Crock Pot, then get crispy fried onions on top. Your oven stays free for ham.

Get the Recipe →

Jiffy Corn Casserole

Sides

Sweet, buttery and spoonable, it bakes up somewhere between cornbread and corn pudding. It takes about five minutes to stir together.

Get the Recipe →

Loaded Cauliflower Casserole

Sides

Tender cauliflower bakes with bacon, sour cream, ranch and bubbly cheddar. It tastes just like a loaded baked potato, with fewer carbs.

Get the Recipe →

Vegetable Side Dishes for Ham

Canned Green Beans Recipe

Sides

Canned green beans bake with smoky bacon, brown sugar and a little maple syrup until sweet and savory. It’s an easy pantry side dish.

Get the Recipe →

Cinnamon Glazed Carrots Recipe

Sides

Tender baby carrots get a glossy glaze of butter, brown sugar and cinnamon. They’re sweet, bright orange and pretty on a holiday plate.

Get the Recipe →

Roasted Broccoli and Sweet Potatoes

Sides

Broccoli and sweet potatoes roast on one pan with garlic and smoked paprika until caramelized. It’s a lighter side next to casseroles.

Get the Recipe →

Breads and Dressing

Honey Butter Rolls

Sides

Soft, fluffy rolls are brushed with warm honey butter and baked until golden. They soak up ham juices and make great leftover sliders.

Get the Recipe →

Easy Buttermilk Cornbread

Sides

Golden, tender and lightly sweet, this buttermilk cornbread is best warm with melting butter on top. It’s a perfect partner for ham.

Get the Recipe →

Old Fashioned Thanksgiving Dressing

Sides

Bread, celery and onion soak up butter, broth and savory poultry seasoning, then bake until crisp on top and soft inside. It’s classic.

Get the Recipe →

Salads and Easter Table Extras

A crisp salad or two balances out the warm, rich sides. Plus, you can have them chilling in the fridge before the ham comes out.

Million Dollar Deviled Eggs

Appetizers

Rich, creamy and a little sweet, the filling gets butter, two mustards and a splash of pickle juice. They’re always the first to go.

Get the Recipe →

Christmas Salad

Sides

Crisp broccoli, cauliflower, tomatoes and red onion toss in a creamy, slightly sweet dressing. It’s fresh and festive in red and green.

Get the Recipe →

Broccoli Salad

Sides

Crunchy broccoli, smoky bacon, dried cranberries, cheddar and walnuts meet a sweet, tangy dressing. It’s best made ahead and chilled.

Get the Recipe →

Sweet Coleslaw

Sides

Crisp cabbage and carrots in a creamy, sweet dressing with a little celery seed. It’s cool and crunchy next to ham or on ham sandwiches.

Get the Recipe →

Ambrosia Salad

Dessert

Mandarin oranges, pineapple, cherries, coconut and mini marshmallows fold into a fluffy, creamy base. It’s a sweet, retro holiday side.

Get the Recipe →

Classic Potato Salad

Sides

Creamy and tangy, with tender Yukon Golds, hard-boiled eggs, crunchy celery and onion. It’s a classic for Easter dinner and picnics.

Get the Recipe →

Amish Potato Salad

Sides

Tender potatoes and eggs in a sweet and tangy mustard dressing. It’s sweeter than classic potato salad and perfect for spring dinners.

Get the Recipe →

Sweet Macaroni Salad

Sides

Tender elbow macaroni, shredded carrot and cheddar in a creamy, sweet dressing. It’s a cool, make-ahead side for potlucks and carry-ins.

Get the Recipe →

How to Plan What to Serve With Ham

How many sides? When I plan ham dinner sides for a holiday meal, I aim for one potato, one or two casseroles or vegetables, a bread and a cold salad. That way, you get something creamy, something sweet and something fresh without wearing yourself out.

Save your oven space. Cook the ham in the slow cooker and make the green bean casserole in a second Crock Pot. As a result, the oven stays free for a casserole and the rolls.

Lean on cold sides. For example, broccoli salad, Christmas salad, coleslaw and potato salad are all served chilled, so they can be done and waiting in the fridge.

Easter or Christmas? My side dishes for an Easter ham lean fresh: deviled eggs, potato salad, ambrosia and glazed carrots. For Christmas ham sides, on the other hand, I go cozier with mashed potatoes, sweet potato casserole, dressing and rolls. And most of these work just as well for Thanksgiving or a weeknight meal with ham.

What to Serve With Ham FAQs

What is ham usually served with?

For the most part, ham is served with potatoes (mashed, scalloped or sweet), green beans or another green vegetable, a casserole, rolls or cornbread, and often something sweet like pineapple casserole or a glazed side.

What vegetables should I serve with ham?

Fresh vegetables like broccoli and sweet potatoes go well with ham, along with green beans, glazed carrots and cauliflower. A little sweetness, like brown sugar on carrots or maple on green beans, also plays nicely with the salty ham.

What sides can I make ahead for a ham dinner?

The easiest way to get ahead is with cold salads, because they’re served chilled. Still, check each recipe’s notes for its own make-ahead and storage tips before you plan your timeline.

Which sides for ham are vegetarian or gluten-free?

Most of them are meatless. Only five have meat: the green bean casserole and dressing (chicken soup or broth), plus the loaded cauliflower casserole, canned green beans and broccoli salad (bacon). For gluten-free guests, the mashed potatoes, glazed carrots, roasted broccoli and sweet potatoes, deviled eggs, Christmas salad, coleslaw and potato salad are all made without flour, bread, crackers or pasta. Still, check the labels on packaged ingredients like mayonnaise, mustard and marshmallows.

What can I make with leftover ham?

Lots! My Ham and Noodle Casserole is the first thing I make after a holiday ham. You’ll also find more ideas in my Leftover Ham Recipes, like Split Pea Soup with Ham.

I hope this list makes planning your ham dinner a little easier. Pick a few favorite recipes, mix and match, and enjoy your time around the dinner table this time of year. If you’re still deciding, start with mashed potatoes, French’s Green Bean Casserole and pineapple casserole. That way, you can’t go wrong.

Looking for more? Next, browse all my easy side dishes, and save this list to Pinterest so it’s ready for your next holiday ham.

More Holiday Recipes to Try

Appetizers to set out before dinner:

Desserts to finish the meal:

For the leftover ham bone:

The post What to Serve With Ham appeared first on Dear Crissy.

Evaporated Milk Fudge

Crissy Page — Fri, 16 Oct 2026 18:35:54 +0000

My grandma always kept a few cans of Carnation evaporated milk on hand so she could make this old fashioned Evaporated Milk Fudge anytime she wanted. I always think of her whenever I see that red and white can. This fudge is rich, creamy and chocolaty, and it comes together in just a few minutes.

This evap milk fudge starts with butter, evaporated milk, sugar and a little salt boiled together on the stove. Then you stir in mini marshmallows, semi-sweet chocolate chips and vanilla until everything melts into a smooth, glossy fudge. Pour it into a lined pan, chill it, and cut it into squares. There’s no candy thermometer and no beating by hand, so it’s one of the easiest homemade chocolate fudge recipes you can make.

What You’ll Learn

How to make creamy chocolate fudge on the stove without a candy thermometer.
The difference between evaporated milk and sweetened condensed milk in fudge.
How to keep fudge from turning grainy or staying too soft.
How to store, freeze and package fudge for holiday gifts.

Why My Family Loves It

No candy thermometer: A short, timed boil does the work, so this easy evaporated milk fudge is perfect for beginners.
Simple ingredients: Everything is a pantry staple. A can of evaporated milk sits in the pantry until you need it, just like Grandma’s did.
Just the right size: An 8×8 pan makes a batch of small squares, plenty for a cookie tray. The hard part is keeping my hubby out of it until then!
Made for the holidays: It’s a natural fit for the holiday season, from Thanksgiving dessert tables to Christmas cookie trays. As far as candy recipes go, it doesn’t get much more classic than this.

If you’ve ever made the famous Carnation evaporated milk fudge recipe, this one will feel familiar. It just has a little more chocolate, which I think makes it even better.

Ingredients You’ll Need

Evaporated milk: This is canned milk with about 60 percent of the water cooked off, so it’s thicker and creamier than regular milk, with no added sugar. Grab the right can, because sweetened condensed milk won’t work here.
Granulated sugar: Plain white sugar sweetens the fudge and gives it body as it boils.
Butter: I use regular salted butter.
Salt: Just a little bit balances all that sweetness and makes the chocolate taste deeper.
Miniature marshmallows: They melt right into the hot mixture and make the fudge extra creamy. Mini ones melt fastest.
Semi-sweet chocolate chips: These give the fudge its classic chocolate flavor without being too sweet.
Vanilla extract: A splash rounds out the chocolate.

If you’re looking for a fudge recipe without condensed milk, this is it. All you need is the evaporated kind. The exact measurements are in the recipe card below.

How to Make Evaporated Milk Fudge

The stovetop part only takes about 5 minutes, which is why recipes like this are often called 5 minute fudge. Things move fast, so measure everything and line your pan before you turn on the burner.

Step one: Line an 8-inch square pan with parchment paper or aluminum foil, leaving a little hanging over the sides so you can lift the fudge out later. Lightly spray it with nonstick cooking spray.

Step two: Combine the sugar, butter, evaporated milk and salt in a medium saucepan. Set it over medium heat and stir as the butter melts and the mixture comes to a boil.

Step three: Once it reaches a full boil, cook for 4 to 5 minutes, stirring constantly. Keep a wooden spoon moving along the bottom of the pan so the sugar mixture doesn’t scorch.

Step four: Take the pan off the heat. Right away, stir in the mini marshmallows, chocolate chips and vanilla. Stir fast, just until the fudge mixture melts and looks smooth, about a minute or less.

Step five: Pour the evaporated milk fudge into the prepared pan and spread it into an even layer. Chill it in the refrigerator for at least 2 hours, or up to overnight.

Step six: It’s best if the fudge is completely firm before cutting. The easiest way to get it out is to lift it by the parchment paper, then cut it into small squares with a sharp knife.

Substitutions and Variations

Chocolate peanut butter fudge: Swap 1 cup of the chocolate chips for peanut butter chips. If you love peanut butter, my Easy Peanut Butter Fudge is another one to try.
Chocolate walnut fudge: Stir in about 1 cup of chopped walnuts or pecans along with the chocolate chips. If you like nuts in your fudge, try my Maple Walnut Fudge.
Rocky road fudge: Stir in about 1 cup of chopped walnuts, spread the fudge in the pan, then press a handful of extra mini marshmallows on top before it chills.
Milk or dark chocolate fudge: Use milk chocolate chips in place of semi-sweet for a sweeter, milder fudge, or dark chocolate chips for a richer one.

Tips and Common Mistakes to Avoid

Get everything ready first: Once the mixture boils, you can’t walk away. Have the marshmallows, chocolate chips and vanilla measured and sitting next to the stove.
Give it room: Use a medium saucepan or a heavy bottom pot, since the mixture bubbles up as it boils.
Time the boil: The cooking time matters. Start counting once it’s at a full rolling boil and keep stirring the whole time. If you cut the boil short, the fudge may stay soft. If it boils too long, you can end up with dry, crumbly fudge.
Avoid grainy fudge: Grainy fudge comes from big sugar crystals. For smooth, creamy fudge, stir as it heats so the sugar dissolves, and don’t scrape the crusty bits from the sides of the pot into your fudge.
Cut it cold: Let the fudge cool completely in the fridge, since it cuts cleanest when it’s cold. The best way to get neat squares is to dip your knife in hot water and wipe it dry between cuts.

How to Store Fudge

Room temperature: Set it out for a party or a dessert table, then put leftovers back in the fridge.
Refrigerator: Wrap evaporated milk fudge tightly in plastic wrap or keep it in an airtight container in the fridge for up to 1 week.
Freezer: Wrap it in waxed paper, then foil, and slip it into a freezer bag. Freeze it for up to 8 weeks, and unwrap it completely before it thaws.
Gifts: For homemade fudge gifts, line a tin or box with waxed paper and stack the evaporated milk fudge squares between the layers. Make it a few days before a cookie exchange and keep it chilled until you hand it out.

Evaporated Milk Fudge FAQs

What does evaporated milk do to fudge?

With so much of the water cooked off, evaporated milk gives fudge a creamier texture than regular milk would. It isn’t sweetened, so the granulated sugar does all the sweetening.

Is fudge better with evaporated milk or sweetened condensed milk?

Both make great fudge, but they work differently. Evaporated milk gets boiled with sugar on the stove. Sweetened condensed milk already has the sugar in it, which is why it works in quick no-boil recipes like my Easy 3 Ingredient Fudge. Don’t swap one for the other.

Can you make 3 ingredient fudge with evaporated milk?

Most 3 ingredient fudge recipes use sweetened condensed milk instead, because the sugar is already in the can. Evaporated milk needs sugar and a quick boil, so this version takes a few more ingredients.

How do I know when it’s at a full rolling boil?

A full rolling boil is when the whole pan bubbles hard and the bubbles keep going even while you stir. That’s when you start timing the 4 to 5 minutes.

Can I use marshmallow creme instead of mini marshmallows?

Marshmallow creme makes a slightly different fudge. If you have a jar of it in your pantry, make my Fantasy Fudge instead, since that recipe is built around it.

Grandma knew what she was doing when she kept those cans in her pantry. This evaporated milk fudge is simple, creamy and just right for sharing, so grab a can on your next grocery run. If you need an easy chocolate fudge recipe to share this season, this is the one. I hope it becomes a holiday tradition at your house, too!

More Easy Fudge Recipes

Evaporated Milk Fudge

This old fashioned Evaporated Milk Fudge is rich, creamy and chocolaty with marshmallows melted in. It boils just 4 to 5 minutes, no thermometer.

Course Candy, Dessert

Cuisine American

Keyword evaporated milk fudge, no thermometer fudge

Prep Time 5

Cook Time 5

Chill 2

Total Time 2 10

Servings

Calories 115kcal

Author Crissy Page

Ingredients

2 tablespoons butter
⅔ cup evaporated milk not sweetened condensed milk
1⅔ cups granulated sugar
½ teaspoon salt
2 cups miniature marshmallows
2 cups semi-sweet chocolate chips 12 ounces
1 teaspoon vanilla extract

Instructions

Line an 8×8-inch pan with parchment paper or foil. Lightly spray it with nonstick cooking spray.
Combine the butter, evaporated milk, sugar and salt in a medium saucepan over medium heat. Bring to a boil, then cook for 4 to 5 minutes, stirring constantly.
Remove from the heat. Stir in the marshmallows, chocolate chips and vanilla. Stir fast, just until combined and smooth, a minute or less.
Pour into the prepared pan and spread it evenly. Chill for at least 2 hours, or up to overnight. It’s best if the fudge is completely firm before cutting. Lift out and cut into 36 squares.

Notes

Use evaporated milk: Sweetened condensed milk won’t work in this recipe. Start timing once the mixture boils, and stir the whole time so the sugar doesn’t scorch.

Nutrition

The post Evaporated Milk Fudge appeared first on Dear Crissy.

Ham and Noodle Casserole

Crissy Page — Fri, 16 Oct 2026 03:56:23 +0000

This creamy Ham and Noodle Casserole is how I use up leftover ham after a big holiday meal. I was looking for a good leftover ham casserole when I came across a cheesy noodle bake in one of my old Amish cookbooks. After making a few changes, I had an easy dinner that my husband and kids really enjoyed. Now it’s a great way to feed the whole family the week after every big ham dinner.

To make Ham and Noodle Casserole, you cook wide egg noodles al dente, then stir in diced ham, cream of chicken soup, sour cream, milk, garlic powder and black pepper. Spread it in a baking dish, cover the top with shredded Monterey Jack cheese and bake until it’s hot all the way through. It’s a creamy, comforting dish made with pantry staples, and it’s easy enough for busy weeknights.

What You’ll Learn

How to turn leftover holiday ham into a creamy, cheesy noodle bake.
The simple soup and sour cream sauce that keeps the noodles creamy.
Easy swaps for the soup, cheese and noodles.
How to make it ahead, store leftovers and freeze it.

Why My Family Loves It

It uses up leftover ham: After Christmas or Easter, this is the first recipe I make with the extra ham.
Simple ingredients: It’s mostly pantry staples, and there’s no fancy sauce to make from scratch. You can find everything at any grocery store.
Kid-friendly: Creamy noodles and lots of melted cheese make it an easy win with my kids.
One dish feeds the family: A 13×9 pan makes plenty for dinner, with leftovers for lunch the next day.

Yes, this is one of those old-fashioned casseroles that uses a can of condensed soup. I know canned soup isn’t exactly in fashion, but it’s still a simple way to get a tasty dinner on the table for regular folks. And that’s me. I am regular folks!

Ingredients You’ll Need

Here’s what goes into this cheesy ham noodle casserole. You’ll find the exact amounts in the recipe card below.

Wide egg noodles: They hold onto the creamy sauce and turn tender in the oven.
Fully cooked ham: Dice it into small pieces. Diced ham from the store works, and so does leftover holiday ham.
Condensed cream of chicken soup: This is the base of the creamy sauce, so use it straight from the can without adding water.
Sour cream and milk: Together, they thin the soup into a smooth, creamy sauce.
Garlic powder and black pepper: These simple seasonings let the ham shine.
Monterey Jack cheese: It melts beautifully over the top, so every bite gets a little cheese.
Fresh parsley: Optional, but a little chopped parsley adds color.

How to Make Ham and Noodle Casserole

Step one: Preheat the oven to 350°F. Lightly spray a 13×9-inch baking dish with nonstick cooking spray.

Step two: In a large pot, cook the noodles al dente according to the package directions. Then drain them and return them to the pot.

Step three: Stir in the ham, cream of chicken soup, sour cream, milk, garlic powder and pepper until everything is well combined.

Step four: Spread the mixture into the baking dish and sprinkle the cheese over the top. Bake for 25 to 30 minutes, until it’s hot all the way through. Garnish with fresh parsley, if you like.

My Best Tips

Don’t skip the cooking spray: It keeps the cheesy edges from sticking to the dish, so cleanup is easier.
Salt the pasta water: It’s the easiest way to season the noodles themselves.
Dice the ham small: Small pieces spread out evenly, so you get ham in every bite.
Let it rest a few minutes: The sauce thickens up a bit as it cools slightly, for a creamier texture.

Substitutions and Variations

Different soup: A can of cream of mushroom soup or cream of celery soup works in place of cream of chicken.
Different cheese: Swap the Monterey Jack for cheddar cheese, Swiss cheese or pepper jack.
Add a vegetable: Stir in a cup of thawed frozen peas or chopped steamed broccoli with the ham.
Different pasta: If you’re out of egg noodles, use rotini or penne.

What to Serve with It

Since this easy casserole is rich and creamy, I like something fresh or crunchy on the side. A tossed green salad, my Sweet Coleslaw or Roasted Broccoli and Sweet Potatoes all go nicely with it.

How to Store Ham and Noodle Casserole

Make ahead: You can do all the prep work the day before. Assemble the casserole in the prepared casserole dish, cover it with aluminum foil or plastic wrap, and keep it in the fridge for up to 1 day. Since it goes in the oven cold, add a few extra minutes to the bake time so it heats all the way through.

Refrigerator: Store leftovers in an airtight container and eat them within 3 to 4 days.

Freezer: Wrap the baked casserole tightly, or freeze individual portions, for 2 to 3 months for the best quality. Thaw it in the fridge overnight.

Reheating: Reheat covered in a 350°F oven or in the microwave until it’s hot all the way through (165°F). A splash of milk keeps the noodles creamy.

Ham and Noodle Casserole FAQs

Do you cook the noodles before putting them in the casserole?

Yes. Cook the egg noodles al dente first, then drain them and stir them into the sauce. They finish getting tender in the oven.

Can I use deli ham?

Yes, but thicker-cut ham works best. Thin deli slices can get lost in the sauce, so cut them into small squares.

What else can I make with leftover ham?

I have a whole list of ideas in my Leftover Ham Recipes roundup. Ham sandwiches are always a good next-day lunch, too. My Split Pea Soup with Ham is another cozy way to use it up.

I hope this old-fashioned Ham and Noodle Casserole becomes one of your family’s favorite comfort food recipes for busy nights. It sure is at our house!

More Easy Casseroles

Ham and Noodle Casserole

Ham and Noodle Casserole is a creamy, cheesy bake with tender egg noodles, diced ham and Monterey Jack. A cozy way to use up leftover holiday ham.

Course Dinner

Cuisine American

Keyword ham and noodle casserole, leftover ham casserole

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 434kcal

Author Crissy Page

Ingredients

12 ounces wide egg noodles
3 cups fully cooked ham diced
1 can condensed cream of chicken soup (10.5 ounces)
1 cup sour cream
1½ cups milk
½ teaspoon garlic powder
¼ teaspoon black pepper
2 cups shredded Monterey Jack cheese
fresh parsley chopped, for garnish (optional)

Instructions

Preheat the oven to 350°F. Lightly spray a 13×9-inch baking dish with nonstick cooking spray.
In a large pot, cook the noodles al dente according to the package directions. Drain and return them to the pot.
Stir in the ham, cream of chicken soup, sour cream, milk, garlic powder and pepper until everything is well combined.
Spread the mixture into the baking dish and sprinkle the cheese over the top. Bake for 25 to 30 minutes, until hot all the way through. Garnish with fresh parsley, if you like.

Notes

Leftover ham: I used diced ham for this, but leftover holiday ham works great too.

Nutrition

The post Ham and Noodle Casserole appeared first on Dear Crissy.

Pineapple Casserole

Crissy Page — Fri, 16 Oct 2026 03:56:22 +0000

If you’ve never had Pineapple Casserole, I know what you’re thinking. Pineapple and cheese? Trust me on this one! It sounds like an odd combination, but the sweet pineapple and salty cheese are a great mix of sweet and savory. It’s one of our family favorites. I make it for Thanksgiving and Easter dinner, and any time a ham is on the menu.

This Pineapple Casserole is a classic Southern side dish made with drained pineapple chunks and tidbits, sharp cheddar cheese, sugar and a little flour. You stir it all together, spread it in a baking dish and add a buttery cracker topping made from crushed Ritz crackers. Then it bakes until the topping turns golden brown and the pineapple gets bubbly and jammy underneath.

What You’ll Learn

How to make the classic Southern pineapple cheese casserole with a buttery Ritz cracker topping.
Why I use both pineapple chunks and tidbits.
How to make it ahead for a holiday dinner and keep the topping crisp.
What to serve with it, from Easter ham to Thanksgiving turkey.

Why My Family Loves It

Sweet and savory: The sharp cheddar keeps it from tasting like dessert, and the pineapple keeps it from tasting like mac and cheese. There’s a good reason it’s a classic Southern dish.
It’s made for ham: This is the side dish I reach for every time I bake a ham, and it’s always a hit at family gatherings.
Simple ingredients: It’s mostly pantry staples, so I can pull it together even when the grocery store is packed before a holiday.
It travels well: It’s an easy casserole to bring to a potluck, and it always starts a conversation.

Ingredients You’ll Need

You’ll find the exact amounts in the recipe card below, but here’s a quick look at what goes into it.

Granulated white sugar and all-purpose flour: The sugar sweetens the filling, and the flour thickens the pineapple juices as it bakes.
Canned pineapple chunks and tidbits: I use one can of each. The chunks give you big, juicy bites, and the tidbits fill in the gaps. Drain them really well, and save the drained juice for smoothies if you like.
Sharp cheddar cheese: Shred it fine so it melts evenly into the pineapple. Sharp cheddar stands up to the sweetness of the pineapple better than mild.
Ritz crackers: Crush about 20 crackers into buttery cracker crumbs for the topping.
Butter: Melted butter coats the cracker crumbs so they bake up golden and crisp.

How to Make Pineapple Casserole

Step one: Preheat the oven to 350°F.

Step two: In a large bowl, stir together the sugar and flour. Add the drained pineapple and the cheese, and stir until everything is evenly coated. Spread the mixture evenly in a 1½-quart baking dish.

Step three: In a medium bowl, stir the crushed crackers and melted butter together until the crumbs are evenly coated.

Step four: Sprinkle the buttery crackers over the pineapple mixture. Bake for 25 to 30 minutes, until the topping is golden brown.

Let it sit for a few minutes before serving, so the filling has a chance to set up a little.

My Best Tips

Drain the pineapple well: This is the big one. Let it sit in a strainer for a few minutes so the casserole doesn’t turn watery.
Shred your own cheese: A finely shredded block of cheddar melts more smoothly into the pineapple.
Watch the topping: Ovens vary, so start checking at 25 minutes. You want a deep golden brown.
Use one kind of pineapple if you need to: If you only have chunks or only have tidbits, either one works.

Substitutions and Variations

Fresh pineapple: You can use fresh pineapple instead of canned. Cut it into small pieces about the size of canned chunks and pat it dry.
Other crackers: Any buttery round cracker works in place of Ritz. For gluten-free guests, use gluten-free crackers and swap the flour for a gluten-free blend.
Add a little crunch: Mix some chopped pecans into the cracker topping.

What to Serve with It

This cheesy Pineapple Casserole is my go-to savory side dish for ham, especially my Crock Pot Brown Sugar Pineapple Ham for Easter dinner. It’s just as good on the Thanksgiving table next to turkey, Crock Pot Green Bean Casserole and a pan of Yam Casserole. It also goes well with pork tenderloin, pork chops or fried chicken on a regular weeknight. Planning the whole holiday menu? Here are 21 easy side dishes for ham.

Make Ahead and Storage

Make ahead: Stir together the pineapple filling, spread it in the baking dish, then cover and refrigerate it for up to 1 day. Mix the cracker topping and add it right before baking, so it stays crisp. Let the dish sit at room temperature for about 30 minutes while the oven heats, then bake as usual. It may need a few extra minutes in the preheated oven.

Refrigerator: Cover leftover Pineapple Casserole with plastic wrap, or move it to an airtight container, and keep it in the fridge for 3 to 4 days.

Reheating: Warm individual servings in the microwave, or cover the dish with foil and reheat it in a 350°F oven until hot. A few extra crushed crackers on top before reheating help bring back the crunch.

Freezer: I don’t recommend freezing it. The cracker topping gets soggy and the pineapple turns watery once it thaws.

Pineapple Casserole FAQs

Is Pineapple Casserole a side dish or a dessert?

Some people serve it as a dessert, but I think of it as the perfect side dish. It’s sweet, but the sharp cheddar and buttery crackers make it savory enough to sit right next to ham or turkey.

Why is my Pineapple Casserole watery?

Usually it’s because the pineapple wasn’t drained well enough. Let both cans drain in a strainer for a few minutes before you stir them into the sugar and flour.

Can I use crushed pineapple?

I don’t use it in this recipe. Crushed pineapple holds a lot more juice, so the casserole turns out runny instead of chunky.

This easy Pineapple Casserole recipe might sound a little unusual, but after the first bite, you’ll understand why it’s a Southern favorite. I hope it earns a spot on your holiday menu too!

More Holiday Side Dishes

Pineapple Casserole

Pineapple Casserole is a sweet and savory Southern classic with sharp cheddar and a buttery Ritz cracker topping. Serve it with your holiday ham.

Course Side Dish

Cuisine American

Keyword pineapple casserole, pineapple cheese casserole

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 333kcal

Author Crissy Page

Ingredients

¾ cup granulated sugar
6 tablespoons all-purpose flour
1 can pineapple chunks (20 ounces), drained
1 can pineapple tidbits (20 ounces), drained
2 cups sharp cheddar cheese finely shredded
1 cup Ritz crackers crushed (about 20 crackers)
4 tablespoons butter melted

Instructions

Preheat the oven to 350°F.
In a large bowl, stir together the sugar and flour. Add the drained pineapple and the cheese, and stir until everything is evenly coated. Spread the mixture evenly in a 1½-quart baking dish.
In a medium bowl, stir the crushed crackers and melted butter together until the crumbs are evenly coated.
Sprinkle the buttery crackers over the pineapple mixture. Bake for 25 to 30 minutes, until the topping is golden brown.

Notes

Drain well: Let the pineapple drain really well so the casserole doesn’t turn watery.

Shred it fine: Finely shredded cheddar melts more evenly into the pineapple.

Nutrition

The post Pineapple Casserole appeared first on Dear Crissy.

Dear Crissy

Million Dollar Dip

Why You’ll Love It

Million Dollar Dip Ingredient Notes

How to Make Million Dollar Dip

My Best Tips

Substitutions and Variations

What to Serve It With

Make Ahead and Storage

Million Dollar Dip FAQs

Can You Heat Up Million Dollar Dip?

Can You Freeze Million Dollar Dip?

Do I Have to Add Almonds?

More Holiday Appetizers

Million Dollar Dip

Ingredients

Instructions

Video

Notes

Nutrition

Fall Soup Recipes

Cozy Chicken Soups

White Chicken Chili with Rotisserie Chicken

Crock Pot Chicken Noodle Soup

Crock Pot Chicken Orzo Soup

Instant Pot Chicken Taco Soup

Crock Pot Spicy Chicken Soup

Creamy Potato Soups and Chowders

Crock Pot Potato Soup with Hash Browns

Hamburger Potato Soup

Potato Corn Chowder

Instant Pot Potato Soup

Cheesy Cauliflower Soup

Hearty Meat and Vegetable Soups

Italian Wedding Soup

Hamburger Soup

Busy Day Soup

Cowboy Soup

Instant Pot Beef Stew

Ground Turkey Vegetable Soup

Chili Night

Ground Chicken Chili

Jalapeño Popper White Chicken Chili

Bean and Lentil Soups

Navy Bean Soup and Ham

Marry Me Chicken 15 Bean Soup

Cheesy Lentil Chowder

Split Pea Soup with Ham

15 Bean Taco Soup

Crock Pot Chicken Pinto Tortilla Soup

My Tips for Soup Season

What to Serve With Fall Soups

Fall Soup Recipes FAQs

What are the most popular fall soups?

What are some cozy fall soup recipes for a crowd?

Which fall soups are healthy?

Can I make these soups ahead for Thanksgiving week?

Cookie Exchange Recipes

Christmas Cookies for Your Cookie Exchange

Cocoa Powder Cookies

Christmas Gooey Butter Cookies

Hershey Kiss Cookies

Raspberry Almond Shortbread Cookies

Cherry Chocolate Nut Cookies

Holiday Spritz Cookies

Chocolate Crinkle Cookies

Soft Maple Sugar Cookies

Cornflake Cookies

Snowball Christmas Cookies

Soft Ginger Molasses Cookies

Almond Paste Cookies

Classic Cookies Everyone Grabs First

Best Chocolate Chip Cookies

Cinnamon Coffee Cookies

Peanut Butter No Bake Cookies

3 Ingredient Peanut Butter Cookies

Best Peanut Butter Cookies

Chewy Oatmeal Raisin Cookies

Monster Cookies

Chocolate No-Bake Cookies