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Oven Baked Hamburger Steaks

Melissa Sperka — Wed, 08 Apr 2026 10:00:00 +0000

Juicy, well-seasoned Oven Baked Hamburger Steaks are cooked until tender and bursting with flavor, then smothered in a rich homemade gravy made from savory pan drippings. This classic comfort food recipe is hearty, satisfying, and perfect for an easy family dinner, especially when served over creamy mashed potatoes for the ultimate homestyle meal.

Easy Oven Baked Hamburger Steaks Recipe

You’ll love these Oven Baked Hamburger Steaks for their rich, comforting flavor and easy, no-fuss preparation. Baking the patties keeps them incredibly tender and juicy while freeing you from standing over the stove. The homemade gravy, made from savory pan drippings, adds deep, old-fashioned flavor that takes this dish to the next level.

It’s a budget-friendly recipe made with simple pantry ingredients, yet it delivers a hearty, satisfying meal the whole family will enjoy. Plus, it pairs perfectly with classic sides like creamy mashed potatoes, rice, or buttered vegetables, making it a versatile go-to for busy weeknights or cozy Sunday dinners.

Key ingredients you’ll need to make Hamburger Steaks Oven: (Scroll down for full printable recipe card.)

Beef – Two pounds of 80/20 or 85/15 ground beef. You need some fat to add flavor.
Breadcrumbs – Breadcrumbs add bulk and tender texture.
Onion – Finely minced sweet onion for a hint of fresh onion flavor.
Whole Eggs – Large eggs stabilize the hamburger mixture.
Worcestershire Sauce – Worcestershire sauce enhances the flavor.
Spices – Seasoned salt, black pepper, onion powder, granulated garlic or garlic powder.
Gravy – Salted butter or unsalted butter, all-purpose flour, beef broth or beef stock, salt and black pepper
Fresh Herbs – Fresh parsley for a fresh flavor and color.

How to Make Juicy Oven Baked Hamburger Steaks Recipe

Heat Oven and Prepare Dish – Preheat the oven to 375 degrees f and spray a baking dish.
Make Ground Beef Mixture – Combine the ground beef, breadcrumbs, minced onion, egg, Worcestershire sauce and spices. Mix gently until just combined.
Form Hamburger Patties – Form the mixture into 6 oval-shaped patties and place them in the prepared baking dish.
Oven – Bake per the recipe until cooked through and juices have run clear. Transfer the hamburger steaks to a plate and tent loosely with foil to keep warm.
Make Gravy – Melt butter in a saucepan over medium heat. Add flour, stir until fully moistened.
Liquid – Whisk in pan drippings, adding additional stock as needed. Simmer for 3-5 minutes. Taste and adjust salt and black pepper.
Combine – Return the hamburger steaks to the baking dish and spoon the gravy over the top.
Serve – Sprinkle the top with fresh parsley and serve hot with mashed potatoes to soak up the gravy.

Kitchen Equipment to Make Hamburger Steaks in the Oven

13×9-inch baking pan or oven safe skillet. The skillet I used was oven safe making for easy clean-up. You could also use a sheet pan lined with aluminum foil.
Measuring cups and measuring spoons.
Balloon whisk.
Large bowl.
Knife and chopping board.
Medium saucepan.

Recipe Variations, Tips and Substitutions

Don’t Overmix the Hamburger – You can use your hands or a rubber spatula to combine the beef mixture. Either way, it’s important to mix gently to avoid dense steaks.
Ground Beef – Use ground beef with some fat for better flavor and moisture. Shape patties evenly for consistent cooking. Do not overbake to prevent dryness.
Protein – You could adapt this recipe using ground chicken or ground turkey,
Side Dishes – We love these with mashed potatoes or rice to soak up the gravy.
Mushroom Gravy – Your cold sauté sliced mushrooms in butter before adding the flour. When doing so, adjust the amount of liquid, as needed.
Thicken the Gravy to Taste – If you’d like a thicker gravy, once combined, whisk in additional flour or cornstarch dissolved in cold water to thicken further. Likewise, for a thinner gravy add more beef stock.
Worcestershire Sauce – You could use steak sauce or soy sauce.
Onion Gravy – You may also enjoy my recipe for Hamburger Steaks with onion gravy made on the stovetop.

Storage and Leftovers

Make-Ahead Tip – You can fully assemble the hamburger steaks one day in advance and pop them into an airtight container and into the fridge until baking. Allow 15 minutes or so on the counter to come to room temperature prior to baking.
Leftovers – Store leftover hamburger steaks and gravy in an airtight container chilled in the refrigerator for up to 3-4 days.
Reheating – Reheat gently in the oven, microwave or on the stovetop, adding a splash of beef broth, if needed to thin the gravy.
Freezer – This dish can also be frozen for up to 2 months. Thaw in the fridge and reheat just before serving.

More Easy Ground Beef Recipes to Make

See my tutorial for how to Make Ahead Ground Beef for Freezing for busy day meals.
Easy and delicious Ground Beef Stroganoff.
Cheesy Nacho Beef and Macaroni is certain to become a family favorite.
Teriyaki Beef Fried Rice doubles as a side dish and a main dish.
Barbecue Beef Tater Tot Casserole is a one dish meal.
Salisbury Steak with Onion and Mushroom Gravy is a stovetop variation of this downhome favorite.
Warm up with a bowl of Crockpot Chili on a cold day with a side of cornbread.
Mediterranean Beef Meatball Kabob from Beef It’s What’s for Dinner.

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Oven Baked Hamburger Steaks

Oven Baked Hamburger Steaks are juicy, seasoned beef patties served with a savory gravy, for an easy, budget-friendly comfort food meal perfect for weeknights.

Course Main Course

Cuisine American, Southern

Keyword hamburger-steaks-oven, oven-baked-hamburger-steaks

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 435kcal

Ingredients

2 lbs ground beef (85/15 or 80/20)
1 small finely minced sweet onion
2 large eggs lightly beaten
2 Tbsp Worcestershire sauce or steak sauce
2/3 cup panko breadcrumbs OR fresh breadcrumbs
1 1/2 tsp seasoned salt
1 tsp black pepper
1 tsp granulated garlic or garlic powder
1 tsp onion powder
Gravy:
3 Tbsp unsalted butter or salted butter
3 Tbsp all purpose flour
2 cups beef broth or beef stock
1/4 tsp each salt and black pepper adjust amount to taste
chopped fresh parsley for garnishing

Instructions

Preheat the oven to 375°F. Lightly spray a 13×9-inch baking dish with cooking spray.
In a large bowl combine the ground beef, onion, eggs, breadcrumbs, Worcestershire sauce, seasoned salt, black pepper, onion powder and garlic powder. Mix gently until just combined.
Form the mixture into 6 oval-shaped patties and place them in the prepared baking dish.
Transfer to the oven and bake for 25 to 30 minutes, or until cooked through and juices have run clear and collected in the pan.
Transfer the hamburger steaks to a plate and tent loosely with foil to keep warm.
On the stovetop in a medium saucepan, melt butter over medium heat. Add flour, stirring to combine for 1-2 minutes.
Whisk in pan dripping and beef stock. Add salt and pepper. Bring to a gentle simmer then lower the heat and let bubble and thicken for 5 minutes.
Return the hamburger steaks to the baking dish and spoon the gravy over the top.
Sprinkle the top with fresh parsley and serve hot with mashed potatoes or rice to soak up the gravy.

Notes

Don’t Overmix the Hamburger – You can use your hands or a rubber spatula to combine the beef mixture. Either way, it’s important to mix gently to avoid dense steaks.
Ground Beef – Use ground beef with some fat for better flavor and moisture. Shape patties evenly for consistent cooking. Do not overbake to prevent dryness.
Protein – You could adapt this recipe using ground chicken or ground turkey,
Side Dishes – We love these with mashed potatoes or rice to soak up the gravy.
Mushroom Gravy – Your cold sauté sliced mushrooms in butter before adding the flour. When doing so, adjust the amount of liquid, as needed.
Thicken the Gravy to Taste – If you’d like a thicker gravy, once combined, whisk in additional flour or cornstarch dissolved in cold water to thicken further. Likewise, for a thinner gravy add more beef stock.
Worcestershire Sauce – You could use steak sauce or soy sauce.

Nutrition

The post Oven Baked Hamburger Steaks appeared first on melissassouthernstylekitchen.com.

Pimento Cheese Dip

Melissa Sperka — Sun, 05 Apr 2026 10:00:00 +0000

If you’re looking for the ultimate crowd-pleasing appetizer, this baked Pimento Cheese Dip is about to steal the show. Warm, creamy, and loaded with sharp cheddar, tangy pimentos, and just the right blend of savory spices, this oven-baked version takes a Southern classic to irresistible new heights. Perfect for game days, holiday gatherings, or anytime snacking, this easy pimento cheese dip comes together quickly and delivers loads of flavor in every gooey, cheesy bite. Serve it bubbling hot with crackers, toasted bread, or fresh veggies, and watch it disappear fast.

Easy Pimento Cheese Dip Recipe

If you spend any time in the South, it doesn’t take long to realize that pimento cheese isn’t just a snack, it’s a Southern staple. We grow up on it, tend to argue about whose recipe is best, and show up to gatherings fully expecting to see a bowl of it somewhere on the table. It’s the kind of thing that appears at everything from church potlucks to tailgates, usually surrounded by crackers and a crowd.

Everyone has their own spin, extra sharp cheddar, a little kick of spice, maybe even a secret ingredient they swear makes it “the best you’ve ever had.” But no matter how it’s made, pimento cheese carries a kind of comfort and nostalgia that runs deep in Southern kitchens. It’s simple, tried and true, and always a welcome sight on our snack table.

Checkout this quick list of key ingredients you’ll need to make baked Pimento Cheese Dip: (Scroll down for the full printable recipe card.)

Cheese – Shredded sharp cheddar cheese gives this dip a sharp tangy flavor.
Pimentos – Diced pimento gives pimento cheese its signature flavor.
Mayo – Mayonnaise is classic to use in pimento cheese for a creamy texture and flavor.
Cream Cheese – Chive and onion cream cheese expands the flavor profile.
Sour Cream – Sour cream for a creamy texture.
Spices – Garlic salt, onion powder, ground mustard, garlic powder paprika and black pepper.
Hot Sauce – A few dashes hot sauce for a hint of spice.
Onion – Green onions for a mild onion flavor.
Serving – Tortilla chips, fresh veggies, crackers, baguette, fritos for dipping.

How to Make Pimento Cheese Dip Recipe

Prep the Cheese – Shred the cheddar cheese. Freshly grated cheese has the best flavor!
Heat Oven and Prepare the Baking Dish – Preheat the oven to 350°F. Spray a 2 quart shallow baking dish with cooking spray.
Whip Filling – Use an electric mixer on medium speed to whip together the mayonnaise, cream cheese, sour cream, reserved pimento juice, garlic salt, onion powder, dry mustard, paprika, black pepper and hot sauce for 1-2 minutes to combine.
Add Cheese and Pimentos – By hand fold in the cheddar cheese, pimento and green onions.
Transfer Pimento Cheese Mixture to Dish – Pour cheese mixture into the prepared baking dish. Sprinkle the top with reserved 1 cup cheese.,
Oven – Place into the oven and bake per the recipe until bubbly and the top is lightly golden brown.
Serve warm with tortilla chips, veggies, crackers, baguette, fritos for dipping.

Kitchen Equipment to Make Southern Pimento Cheese Dip

10-inch baking dish or cast iron skillet.
Cheese grater to grate your own cheese.
Measuring cups and measuring spoons.
Large bowl and rubber spatula.
Knife and chopping board.

Recipe Variations, Tips and Substitutions

Cheese – Classic Southern pimento cheese is usually made with sharp cheddar cheese. That said, you can make it with extra-sharp cheddar cheese, smoked gouda cheese, colby jack cheese or spicy pepper jack cheese.
Spices – You could add a dash of cayenne pepper for a little heat.
Protein– You could add crispy bacon this hot pimento cheese dip for a smoky flavor.
Peppers – Add diced jalapeños for a spicy flavor.
Mayo – You can use your favorite brand of mayonnaise. I use Duke’s.
Onion– You can use finely minced sweet onion or yellow onion for a stronger onion flavor.
Fresh Herbs – You could use fresh chives in place of green onion for a milder onion flavor.

Storage and Leftovers

Make-Ahead Tips and Tricks – You can fully assemble this dip one day in advance, cover with plastic wrap and pop it into the fridge. Remove from the fridge and let stand at room temperature for 20 minutes or so, then bake per the recipe just before serving.
Leftovers – Store leftover Pimento Cheese Dip covered with plastic wrap or in an airtight container chilled in the refrigerator for up to 3-4 days.
Reheating – Reheat in a preheated 350 degree f oven or in single servings in the microwave.
Freezer – I don’t recommend freezing this dip. The mayonnaise can separate when thawing.

More Dip Recipes to Make

Tangy Dill Pickle Dip is addictive!
You may have everything you need in your cupboard to make Homemade Ranch Dip.
Baked Mexican Fiesta Dip.
No fuss Million Dollar Dip.
Marry Me Chicke n Dip is a fan favorite!
Creamy Bean Dip for your next downhome fiesta.
Buffalo Chicken Dip is a riff on all of the flavors we love about spicy buffalo wings.
Make your own Homemade French Onion Dip one time and you’ll be hooked!
Easy Shrimp Dip recipe.
Best Hummus Recipe from Food Network.

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Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

Pimento Cheese Dip

Warm, creamy baked pimento cheese dip with sharp cheddar and tangy pimentos. An easy, crowd-pleasing appetizer best served hot.

Course Appetizer

Cuisine American, Southern

Keyword pimento-cheese-dip-recipe, southern-pimento-cheese-dip

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 299kcal

Ingredients

5 cups shredded sharp cheddar cheese
1 1/2 cups mayonnaise
1 8 oz container chive and onion cream cheese softened
1/2 cup sour cream
1 7 oz jar diced pimento drained, reserve 3 Tbsp juice
1 tsp garlic salt
1/2 tsp granulated garlic or garlic powder
1/2 tsp onion powder
1/2 tsp ground mustard
1/2 tsp smoked paprika
1/4 tsp black pepper
few dashes hot sauce
3 medium green onions chopped
tortilla chips, veggies, crackers, baguette, fritos for dipping

Instructions

Preheat the oven to 350°F. Spray a 2 quart shallow baking dish with cooking spray.
In a large bowl, use a hand mixer on medium speed to whip together the mayonnaise, cream cheese, sour cream, reserved pimento juice, garlic salt, granulated garlic, onion powder, dry mustard, smoked paprika, black pepper and hot sauce for 1-2 minutes to combine.
By hand fold in the shredded cheddar cheese, pimentos and green onions. (Reserve 1/2-3/4 cup cheese to sprinkle on top.)
Pour cheese mixture into the prepared baking dish. Sprinkle the top with reserved cheese.
Place dish into the oven and bake for 30-40 minutes or until bubbly and the top is lightly golden brown.
Serve warm with crackers, french bread, tortilla chips or fritos for dipping.

Notes

Cheese – Classic Southern pimento cheese is usually made with sharp cheddar cheese. That said, you can make it with extra-sharp cheddar cheese, smoked gouda cheese, colby jack cheese or spicy pepper jack cheese.
Spices – You could add a dash of cayenne pepper for a little heat.
Protein– You could add crispy bacon this hot pimento cheese dip for a smoky flavor.
Peppers – Add diced jalapeños for a spicy flavor.
Mayo – You can use your favorite brand of mayonnaise. I use Duke’s.
Onion– You can use finely minced sweet onion or yellow onion for a stronger onion flavor.
Fresh Herbs – You could use fresh chives in place of green onion for a milder onion flavor.

Nutrition

The post Pimento Cheese Dip appeared first on melissassouthernstylekitchen.com.

Carrot Strawberries

Melissa Sperka — Fri, 03 Apr 2026 10:00:00 +0000

If you’re looking for something sweet and simple to dress up your spring desserts, these candy-coated Carrot Strawberries are about as cute as it gets. They’re one of those fun little easy treats that’ll have everyone smiling before they even take a bite.

Easy Candy Coated Carrot Strawberries Recipe

This recipe for candy-coated strawberries makes the cutest topping for sheet cakes, chocolate pudding cups, carrot cake, cupcakes, or even served on their own as a sweet little handheld treat. They add the prettiest pop of color to your table, and without fail, folks always seem to gravitate right toward them. The fresh green stems do double duty, giving you that perfect natural “carrot top” look without any extra fuss. Simple, irresistible, and just plain fun, these are the kind of treats that make a dessert table feel extra special.

Key ingredients you’ll need to make Candy Coated Strawberry Carrots: (Scroll down for full printable recipe card and quantities.)

Fresh Strawberries – You’ll need firm, ripe large strawberries with green stem intact.
Candy Coating – White almond bark or Candiquik candy coating forms the exterior.
Food Gel Coloring – Red and yellow food gel coloring or orange gel coloring.

How to Make Carrot Strawberries Recipe

Prep the Strawberries – Clean berries, dry thoroughly. Line a large sheet pan with wax paper. Set aside.
Candy Coating – Melt candy coating per the package directions.
Tint the Candy Coating – Add red food gel and yellow gel. Stir thoroughly, adding more of each color until desired intensity of color is reached.
Coat Strawberries – Gather strawberry leaves into a bundle, and twirl the strawberry in the tinted candy coating, then place onto a wax paper lined baking pan to set. Place the pan into the refrigerator to speed up the process.
Let Dry – Place strawberries on wax paper lined sheet pan. Repeat until all strawberries are coated.
Decorate – Drizzling remaining candy coating over each strawberry.
Chill – Place pan into fridge to chill until set.
Serve – Remove from wax paper and use kitchen scissors to trim around bottom edge.

Kitchen Equipment to Make Carrot Strawberries Recipe

A large baking sheet pan covered with wax paper or parchment paper.
Colander.
Measuring spoons.
Non stick rubber spatula or spoon for stirring.

Recipe Variations, Tips and Substitutions

Candy Coating – You can use orange candy melts in place of tinted vanilla almond bark, if preferred. Candy coating is typically found at craft stores like Michaels.
Classic Chocolate – You could use white chocolate melting wafers in place of almond bark.
Clean and Dry Strawberries – It’s important to start with clean dry strawberries. Wet berries will make it difficult to apply the coating. After cleaning the strawberries, place them onto paper towels to dry. You can also gently pat them dry prior to coating.
Food Coloring – Gel or oil based food colorings work best in the candy coating for this recipe without adding additional liquid. Use red and yellow to make your own orange food coloring.
Bundle the Leaves to Keep Free of Candy Coating – When dipping the strawberries, it’s helpful to “bundle” and pinch all of the leaves together to keep them out of the coating.
Thin with Oil – You can use a small amount of vegetable oil to thin the candy coating for drizzling.
Have Fun Decorating – As demonstrated in the images, you may opt to drizzle the strawberries with any excess almond bark using a spoon, ziplock bag or a piping bag. There’s no wrong way to decorate, these strawberry carrots! Get the kiddos involved making these as an edible craft, meant to be fun and creative. You can also sprinkle the tops with sanding sugar or edible glitter.

Storage and Leftovers

Serving Options – You can use these candy coated strawberries as a garnish for cakes, cupcakes, cookies or brownies.
Dirt – I used chocolate sprinkles as a bed of “dirt” for displaying the strawberries for serving. You could also use crushed chocolate graham crackers, mini chocolate chips or crushed Oreos.
Leftovers – Store Strawberry Carrots in an airtight container chilled in the refrigerator for up to 2-3 days. The shelf life depends on how fresh the strawberries are.

More Easter Dessert Recipes to Make

Start your Easter Sunday with this amazingly delicious Hot Cross Buns.
Easter M&M Cookie Bars filled with pastel M&M’s.
Strawberry Cheesecake Trifle is a stunning dessert for any special occasion.
Carrot Cake topped with toasted pecans and cream cheese frosting.
The kids will love snacking on this Easter C harcuterie Board.
Crockpot Easter Candy is so fun to make!
Easter Rice Krispie Treats shaped into nests with chocolate eggs inside!
Strawberry Shortcake Kabobs from Kitchen Fun with My Three Sons.

Thanks for visiting come back soon!

Disclosure – If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

Carrot Strawberries

Cute candy-coated Carrot Strawberries are an easy, festive sweet treat perfect for Easter, spring parties, and dessert tables.

Course Candy, Dessert

Cuisine American, Southern

Keyword candy-coated-strawberry, candy-coated-strawberry-carrots-recipe

Prep Time 10

Drying time 30

Total Time 40

Servings servings (may vary)

Calories 142kcal

Ingredients

12 large strawberries
1 16 oz vanilla almond bark or candiquik
1 tsp red gel food coloring
1 tsp yellow gel food coloring

Instructions

Clean berries, dry thoroughly. Line a large sheet pan with wax paper. Set aside.
Melt candy coating per the package directions, mix well. Continue to heat in 15 second increments, stopping to stir each time until mixture is completely smooth.
Add 1 tsp red food gel and 1 tsp yellow gel. Stir thoroughly, adding more of each color until desired intensity of color is reached.
Gather strawberry leaves into a bundle, and dip each strawberry in candy coating, twirling to coat. (If candy coating cools while you work, heat in microwave in 15 second increments to melt.)
Place strawberries on wax paper lined sheet pan. Repeat until all strawberries are coated.
Decorate tops, drizzling remaining candy coating over each strawberry in desired pattern. Place pan into fridge to chill for 30 minutes or until set.
Remove from wax paper and use kitchen scissors to trim around bottom edge.
Store in an airtight container chilled for up to 2-3 days.

Notes

Candy Coating – You can use orange candy melts in place of tinted vanilla almond bark, if preferred. Candy coating is typically found at craft stores like Michaels.
Classic Chocolate – You could use white chocolate melting wafers in place of almond bark.
Clean and Dry Strawberries – It’s important to start with clean dry strawberries. Wet berries will make it difficult to apply the coating. After cleaning the strawberries, place them onto paper towels to dry. You can also gently pat them dry prior to coating.
Food Coloring – Gel or oil based food colorings work best in the candy coating for this recipe without adding additional liquid. Use red and yellow to make your own orange food coloring.
Bundle the Leaves to Keep Free of Candy Coating – When dipping the strawberries, it’s helpful to “bundle” and pinch all of the leaves together to keep them out of the coating.
Thin with Oil – You can use a small amount of vegetable oil to thin the candy coating for drizzling.
Have Fun Decorating – As demonstrated in the images, you may opt to drizzle the strawberries with any excess almond bark using a spoon, ziploc bag or a piping bag. There’s no wrong way to decorate, these strawberry carrots. Get the kiddos involved making these as an edible craft, meant to be fun and creative. You can also sprinkle the tops with sanding sugar or edible glitter.

Nutrition

The post Carrot Strawberries appeared first on melissassouthernstylekitchen.com.

Baked Shrimp

Melissa Sperka — Wed, 01 Apr 2026 10:00:00 +0000

These easy oven Baked Shrimp are incredibly versatile, perfect as a standalone dish, a crowd-pleasing appetizer, or part of a main course. Enjoy them hot from the oven over a bed of rice, or serve them at room temperature with toothpicks for an easy, delicious seafood starter for parties, entertaining, and holiday gatherings.

Easy Baked Shrimp Recipe

This easy Baked Shrimp Recipe is perfect for busy weeknights but still impressive enough for guests. It comes together in just minutes with simple ingredients, then bakes in a flavorful sauce in the oven until perfectly tender and juicy.

Shrimp is a great source of lean protein, and this oven-roasted method keeps things quick, healthy, and full of flavor. If you’re looking for a quick baked shrimp recipe or an easy oven-roasted shrimp dinner, this delicious (and easy!) recipe is a go-to you’ll make again and again.

Key ingredients to make Oven Baked Shrimp: (Scroll down for full printable recipe card and quantities.)

Shrimp – Large shrimp that have been peeled and deveined (I like to leave the tails intact).
Marinade – Olive oil, fresh lemon juice, teriyaki or soy sauce and honey for a hint of sweetness.
Spices – Seafood seasoning i.e. Old Bay or Seafood Magic, salt (adjust to taste).
Garlic – Minced garlic cloves enhances the sauce.
Herbs – Chopped fresh parsley for a hint of earthiness.
Citrus – Lemon juice for the marinade and lemon wedges for garnishing.

How to Make Baked Shrimp Recipe

Heat Oven and Prepare Pan – Preheat oven to 450 degrees f. Lightly grease a rimmed sheet pan.
Make the Marinade – Combine the olive oil, lemon juice, teriyaki or soy sauce, honey, seafood seasoning, salt and garlic and fresh parsley. Stir well.
Marinate Shrimp – Place shrimp in a medium bowl. Add the marinade and stir well until shrimps are evenly coated. Let stand to allow the flavors to meld.
Transfer Shrimp to Pan – Transfer the shrimp to the prepared baking dish arranging them in a single layer. Pour any remaining marinade over the shrimp.
Hot Oven – Bake per the cooking time in the recipe until the shrimp are pink and opaque. Be careful not to overcook them, as they can become rubbery.
Serve – Serve immediately garnished with reserved parsley and lemon wedges on the side.

Kitchen Equipment to Make Oven-Baked Shrimp Recipes

A rimmed sheet pan or baking dish is essential for baking the shrimp in the oven. You can use a baking sheet, glass or ceramic dish, typically around 13×9 inches in size.
Large bowl – You’ll need a large bowl to combine the marinade ingredients and to marinate the shrimp in it.
Measuring cups and measuring spoons.
Knife and chopping board and garlic press for prepping the garlic cloves.
Citrus juicer, or you can also squeeze the lemons by hand and strain the juice to remove any seeds.
Basting brush or spoon to evenly coat the shrimp with the marinade.

Recipe Variations, Tips and Substitutions

Shrimp Selection – Use fresh or frozen shrimp for the best flavor and texture. If using frozen
shrimp, make sure to properly thaw them before marinating.
Prawns – You could use this same technique for baking prawns. Prawns are larger so adjust the baking time accordingly,
Marinating Time – While the recipe suggests marinating the shrimp for about 15 minutes, you can extend the marinating time up to 30 minutes for more flavor absorption. Avoid marinating for too long as the acidity in the lemon juice can start to cook the shrimp, resulting in a tougher texture.
Oven Baked Shrimp Spice Variations – Feel free to experiment with additional seasonings or spices to customize the flavor of your baked shrimp. For example, you can add a pinch of cayenne pepper or red pepper flakes for a bit of heat, or sprinkle some grated Parmesan cheese over the shrimp during the last few minutes of baking for a cheesy crust.
Don’t Over Bake – How long do you bake shrimp? Keep a close eye on the shrimp while baking to avoid overcooking. Shrimp cook quickly, and overcooked shrimp can become rubbery and lose their tenderness. The shrimp should turn pink and opaque when fully cooked. The seasoned shrimp in this recipe will bake in 10-12 minutes.
Fresh Herbs – Cilantro, basil, or dill for added freshness and aroma. Sprinkle the herbs over the shrimp just before serving.
Adjust Shrimps Cooking Time According to Size – The suggested baking time in the recipe is a general guideline. Depending on size of shrimp and thickness, they may cook slightly faster or take less time to bake. Adjust the cooking time accordingly to ensure they are cooked through but not overdone.

Storage and Leftovers

Serving Options – Baked shrimp can be served as a standalone appetizer or as part of a main course. You can serve them with lemon wedges for an extra burst of citrus flavor. Additionally, consider serving the shrimp over a bed of rice or pasta, alongside a fresh salad, or as a filling for tacos or wraps. You can also bake your favorite veggies at the same time to complete the meal.
Leftovers – Baked Shrimp are best made and eaten fresh. Shrimp isn’t ideal for reheating. but should you have any leftover, store them in an airtight container chilled in the fridge for up to 2 days.
Reheating – Reheat gently on a sheet pan in the oven, in an air fryer or a sauté pan over medium-low neat.

More Seafood Recipes to Make

Creole style Crawfish Etouffee.
Easy crispy Baked Flounder cooks in the oven in no time flat.
Throwdown a Slow Cooker Shrimp Boil with all the fixings.
Tuna Macaroni Salad is an all time favorite you can serve as an entree or a side dish.
Shrimp Po’boys can be dressed just the way you like them.
Baked Teriyaki Salmon with vegetables that bake on the same pan!
Crab Macaroni and Cheese is a holiday must make recipe.
Shrimp Cocktail with a homemade cocktail sauce and bonus lemon dill sauce for dipping.
Raw Oysters on the Half Shell from Food Network.

Thanks for visiting come back soon!

Disclosure – If a purchase is made using one of the affiliate links on this website we may earn a small commision at no additional cost to you. Thank you!

Helpful Kitchen Items:

Baked Shrimp

Juicy, oven-baked shrimp that’s fast, easy, and full of flavor, perfect for dinner or a simple appetizer.

Course Appetizer, Main Course, seafood

Cuisine American, Southern

Keyword baked-shrimp-recipe, easy-baked-shrimp

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Ingredients

2 lb large shrimp peeled and deveined (tails intact)
1/4 cup olive oil
2 Tbsp fresh lemon juice
2 Tbsp teriyaki or soy sauce
1 Tbsp honey
2 tsp seafood seasoning i.e. Old Bay or Seafood Magic
1/2 tsp salt (adjust to taste)
2 medium cloves garlic minced
2 Tbsp chopped flat leaf parsley and lemon wedges for garnishing

Instructions

Preheat oven to 450°F. Lightly grease a 13×9-inch baking dish.
In a large bowl combine the olive oil, lemon juice, teriyaki or soy sauce, honey, seafood seasoning, salt and garlic. Add 1/2 (1 Tbsp) fresh parsley. Stir well to combine.
To the bowl, add the shrimp. Top with paprika and stir well until shrimps are evenly coated. Let the shrimp marinate for about 15 minutes to allow the flavors to meld.
Transfer the shrimp to the prepared baking dish arranging them in a single layer. Pour any remaining marinade over the shrimp.
Place the baking dish in the preheated oven and bake for 10-12 minutes, or until the shrimp are pink and opaque. Be careful not to overcook them, as they can become rubbery. Once the shrimp are cooked, remove them from the oven.
Serve immediately garnished with reserved parsley and lemon wedges on the side.

Notes

Shrimp Selection – Use fresh or frozen shrimp for the best flavor and texture. If using frozen shrimp, make sure to properly thaw them before marinating.
Prawns – You could use this same technique for baking prawns. Prawns are larger so adjust the baking time accordingly,
Marinating Time – While the recipe suggests marinating the shrimp for about 15 minutes, you can extend the marinating time up to 30 minutes for more flavor absorption. Avoid marinating for too long as the acidity in the lemon juice can start to cook the shrimp, resulting in a tougher texture.
Oven Baked Shrimp Spice Variations – Feel free to experiment with additional seasonings or spices to customize the flavor of your baked shrimp. For example, you can add a pinch of cayenne pepper, black pepper or red pepper flakes for a bit of heat.
Cheese – You may opt to sprinkle some grated Parmesan cheese over the shrimp during the last few minutes of baking for a cheesy crust.
Don’t Over Bake – Keep a close eye on the shrimp while baking to avoid overcooking. Shrimp cook quickly, and overcooked shrimp can become rubbery and lose their tenderness. The shrimp should turn pink and opaque when fully cooked.
Fresh Herbs – Cilantro, basil, or dill for added freshness and aroma. Sprinkle the herbs over the shrimp just before serving.
Adjust Shrimps Cooking Time According to Size – The suggested baking time in the recipe is a general guideline. Depending on size of shrimp and thickness, they may cook slightly faster or take less time to bake. Adjust the cooking time accordingly to ensure they are cooked through but not overdone

The post Baked Shrimp appeared first on melissassouthernstylekitchen.com.

Sausage and Egg Breakfast Casserole

Melissa Sperka — Sun, 29 Mar 2026 10:00:00 +0000

Start your morning with a hearty Southern favorite! This Sausage and Egg Breakfast Casserole is the ultimate comfort food for busy mornings, holiday brunches, and family gatherings. Packed with savory breakfast sausage, fluffy eggs, melted cheese, hash browns and bread baked to golden perfection, this easy make-ahead breakfast casserole delivers rich, homestyle flavor in every bite perfect for feeding a hungry crowd.

Easy Sausage and Egg Breakfast Casserole Recipe

This sausage and egg breakfast casserole is just the kind of dish that shines at potlucks, Sunday brunches, and Christmas morning or Easter family get-togethers. It’s hearty, cheesy, and packed with good ol’ savory sausage and fluffy eggs, the kind of food that makes people feel right at home.

It’s easy to make ahead and simple to serve, perfect for slicing up for a crowd, whether you’re sitting around the table on a lazy weekend morning or fixing a spread for a holiday brunch. Everybody’s gonna love it, and you can bet there’ll be plenty of “pass me another slice!” going around.

Checkout this quick list of ingredients you’ll need to make Sausage Egg and Cheese Breakfast Casserole: (Scroll down for the full printable recipe card.)

Sausage – One pound of breakfast sausage adds protein and flavor.
Bell Peppers – One red bell pepper and one green bell pepper for texture. diced
Onion – Onion expands the flavor profile.
Bread Layer – 8 cups cubed French bread or brioche bread, day old works best!
Potatoes – Frozen hashbrowns make this a one dish meal.
Cheese – A combination of shredded sharp cheddar cheese and shredded Monterey Jack cheese for a cheesy melty flavor.
Whole Eggs – Large eggs stabilize the texture and bring all of the ingredients together.
Liquid – Whole milk and heavy cream for moisture.
Spices – Seasoned salt, black pepper, garlic powder, onion powder and dry mustard.
Fresh Herbs – Fresh chives or parsley for garnishing and a pop of color adding fresh flavor to the taste.

How to Make the Sausage and Egg Breakfast Casserole Recipe

Brown Sausage – Cook the sausage in a skillet until browned, then drain excess fat.
Sauté Veggies – Add the onion and bell peppers to the skillet and sauté until softened. Remove from heat. Sauté the peppers and onions to deepen flavor.
Assemble – Spread the cubed bread evenly in a greased 9×13-baking dish. Scatter the thawed hashbrowns over the bread.
Add Sausage and Vegetables – Top with the cooked sausage and sautéed vegetables.
Layer Cheese – Sprinkle the cheddar and Monterey Jack cheese evenly over the casserole.
Make Egg Custard – Whisk together the eggs, milk, heavy cream, salt, pepper, garlic powder, and dry mustard until smooth. Pour the egg mixture evenly over the casserole, gently pressing the bread and hashbrowns down to help them absorb the liquid. Let it sit for 15 minutes, allowing some of the liquid to soak into the bread.
Chill – Cover and chill overnight.
Oven – Bake in a preheated oven per the baking time in the recipe until puffy and golden brown.
Serve – Let rest then slice and serve with a sprinkle of fresh chives or parsley and serve warm.

Kitchen Equipment to Make Sausage Egg Casserole

13×9-inch baking dish or casserole dish.
Large bowl and balloon whisk.
Large skillet.
Sharp knife and cutting board.
Measuring cups and measuring spoons.
Cheese grater.

Recipe Variations, Tips and Substitutions

Bread – You can use French, bread, Italian bread or brioche bread for this casserole. Use day old or cube the bread and leave it out on the counter to dry out or toast it in the oven so it will soak in all of the egg mixture. Brioche or French bread gives the best texture.
Hash Browns – You can use cubed hash browns or shredded hash browns for this recipe. Please thaw prior to adding to prevent excess moisture.
Cheese – You can use 3 cups of your favorite flavor of cheese. Colby jack cheese, smoked cheddar cheese or smoked gouda cheese, mozzarella cheese or spicy pepper jack cheese.
Peppers – You can add a little heat using poblano pepper or jalapeno pepper in place of green bell pepper.
Potatoes – You could use thawed tater tots in place of hash browns. Just crumble them over the bread or chop.
Veggies – You may want to add sauteed baby spinach or mushrooms to make this casserole extra hearty.

Storage and Leftovers

Make-Ahead Tip – You can fully assemble this casserole and freeze it prior to baking for up to 2 months. Thaw in the refrigerator fridge overnight and bake per the recipe.
Leftovers – Refrigerate leftover Sausage and Egg Breakfast Casserole covered with aluminum foil, plastic wrap or transfer to an airtight container for up to 3 days.
Reheating – Reheat in single servings gently the microwave or in a preheated 350 degree f oven until heated through.
Freezer – Store leftover breakfast casserole frozen for up to 2 months. Thaw in the fridge and reheat just before serving.

More Easy Breakfast Recipes to Make

Sausage Egg and Cheese Breakfast Casserole uses crescent rolls for the crust.
My recipe for Giddy Up and Go Breakfast Cobbler was inspired by my son’s when they were toddlers. They still love it!
Asiago Cheese Italian Sausage Strata is a holiday must-make.
Drizzle this Ham and Swiss Cheese Brunch Delight with maple syrup just before serving.
Bacon Egg and Cheese Bread Boat transforms a loaf of bread into a complete meal.
Individual Size Breakfast Egg Muffins are made in a cupcake pan.
Tater Tot Italian Sausage Breakfast Casserole can be served at any meal.
Gruyere Spinach Strata from That Skinny Chicken Can Bake.

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Helpful Kitchen Items:

Sausage and Egg Breakfast Casserole

Hearty and cheesy, this Southern-style Sausage and Egg Breakfast Casserole is loaded with savory sausage, fluffy eggs, and melted cheese baked to golden perfection.

Course Breakfast, Main Course

Cuisine American, Southern

Keyword sausage-and-egg-breakfast-casserole

Prep Time 15

Cook Time 55

Chill Time 8

Total Time 9 10

Servings servings

Calories 477kcal

Ingredients

1 lb pork breakfast sausage i.e. Jimmy Dean or similar
1 medium sweet onion finely diced
1 medium red bell pepper seeded and diced
1 medium green bell pepper or poblano pepper seeded and diced
8 cups cubed French bread or brioche bread day old, preferably
2 cups frozen hash browns thawed
1 1/2 cups shredded sharp cheddar cheese
1 1/2 cups shredded monterey jack cheese
8 large eggs
2 cups whole milk
1/2 cup heavy cream
1 tsp seasoned salt
1 tsp black pepper
1 tsp garlic powder or granulated garlic
1/2 tsp onion powder
1 tsp dry mustard (ground mustard)
fresh chives or fresh parsley for garnishing

Instructions

Cook the sausage in a skillet over medium-high heat until browned and no pink remains. Drain excess fat from the pan, set aside.
To the pan add the onion, red bell pepper and green bell peppers. continue to cook until softened, scraping any browned bits from the bottom of the pan. Remove from heat.
Assemble: Spray a 13×9-inch casserole dish with cooking spray. Spread the cubed French bread evenly in the prepared dish. Scatter the thawed hashbrowns over the bread.
Top with the cooked sausage and sautéed vegetable mixture. Toss both flavors of cheese together then sprinkle 1/2 over all.
In a large bowl, whisk together the eggs, milk, heavy cream, seasoned salt, black pepper, garlic powder, dry mustard and onion powder until smooth.
Pour the egg mixture evenly over the casserole, gently pressing the bread and hashbrowns down to help them absorb the liquid. Let it sit for 15 minutes, allowing some of the liquid to soak into the bread gently pressing with the back of a spoon, to fully submerge, if needed. Sprinkle the top with the reserved cheese.
Cover with plastic wrap and chill overnight. (You can bake immediately, if needed but overnight allows time for the eggs to soak into the bread.)
Preheat the oven to 350°F. Remove from fridge and let stand at room temperature for 10-15 minutes on the counter. Uncover, transfer pan to oven and bake for 50–60 minutes OR until the center is set and the top is golden brown. (Check it at 45 minutes and cover with foil if browning too quickly.)
Let stand 5-10 minutes then slice and serve garnished with fresh chives or parsley.

Nutrition

The post Sausage and Egg Breakfast Casserole appeared first on melissassouthernstylekitchen.com.

Lemon Meringue Cheesecake

Melissa Sperka — Fri, 27 Mar 2026 10:00:00 +0000

If you’re craving a dessert that blends Southern comfort with bright, citrusy flair, this Lemon Meringue Cheesecake is about to become your new favorite. It pairs a rich, creamy cheesecake filling with tangy lemon curd and a fluffy golden meringue for a sweet-tart flavor that truly pops. Whether you’re hosting a Sunday supper, planning a holiday spread, or just looking to impress with a show-stopping homemade dessert, this lemon meringue cheesecake delivers a perfect balance of sweet and tart in every bite.

Easy Lemon Meringue Cheesecake Recipe

This is a gorgeous recipe and makes a showstopper of a dessert. Starting with a golden, buttery crust that climbs up the sides, it provides a sweet base for the silky cheesecake. Smooth, dense and creamy, the cheesecake filling has just enough citrus zest to brighten each bite. Crowned with a glossy layer of fresh lemon curd that balanced the sweetness of the cheesecake with a pop of tartness. Then comes the flourish… a billowy cloud of meringue piled high on top, sculpted into soft peaks. After a quick kiss under the broiler, the meringue toasts ever so slightly giving the whole cake that classic lemon meringue pie look. One slice reveals three distinct layers, working together to create a decadent and dramatic dessert.

Made with real lemons, a buttery graham cracker crust, and a light-as-air meringue, it’s a crowd-pleasing treat that feels both nostalgic and refreshingly new.

Checkout this list of key ingredients you’ll need to make this homemade Lemon Meringue Cheesecake: (Scroll down for the full printable recipe card with quantities.)

Graham Cracker Crust – Crushed graham cracker crumbs, melted butter and granulated sugar.
Cream Cheese – Full fat cream cheese for a smooth creamy texture.
Sugar – Granulated sugar for sweetness.
Cornstarch – Cornstarch adds body to the texture and along with the eggs, stabilizes the cream cheese.
Lemon Zest – One medium lemon zested for a punch of citrus flavor.
Flavorings – Vanilla extract balances the lemon.
Whole Eggs – Six large eggs for richness.
Sour Cream – Sour cream gives for a tangy flavor and creamy texture to the cheesecake batter.
Lemon Curd Topping – 1 1/2 cups of store-bought lemon curd or homemade, I’ll link to my recipe.
Meringue Topping – 4 large egg whites, granulated sugar (white sugar), vanilla extract and cream of tarter to stabilize. Freeze the egg yolks for another recipe or utilize for the lemon curd, if making your own.

How to Make Lemon Meringue Cheesecake Recipe

Heat Oven and Prepare Bain Marie – Preheat the oven to 325 degrees f. Place an 8×8-inch pan on the bottom rack of the oven and fill halfway with boiling water.
Prepare the Pan – Spray a 9-inch springform pan with nonstick cooking spray, wrap the outside of the bottom of the pan with heavy duty aluminum foil, to prevent any leakage.
Make Graham Cracker Crust: – Toss together graham crumbs, sugar and butter until fully moistened. Press crumb mixture evenly onto the bottom and up the sides of the pan. Place the pan into the freezer while you make the filling.
Cheesecake Filling – Whip together cream cheese, sugar, vanilla extract, lemon zest and cornstarch. Add eggs, beat to combine. (Try not to beat too much air into the filling or the cheesecake could crack.)
Transfer to Pan – Pour cream cheese mixture evenly into the crust. Place into the oven.
Oven – Bake on the middle rack of the oven per the cooking time in the recipe until the center is still slightly loose when the pan is gently shaken. It won’t be completely set.
Cool – Remove pan from oven to a wire rack. Cool completely to room temperature.
Add Lemon Curd – Spread the top with lemon curd, then chill for 8 hours preferably 24 hours.
Make the Meringue – Preheat the oven to Broil. Beat egg whites, vanilla, sugar and cream of tarter until stiff peaks forms. Mound on top and swirl.
Toast Meringue – Broil until the meringue is golden brown turning the pan for even browning. Don’t walk away!
Chill – Remove from the oven and chill for at least 1 hour, then slice and serve.

Kitchen Equipment to Make Lemon Meringue Cheesecake

9-inch springform pan.
8×8-inch pan for the Bain Marie.
Stand mixer or electric hand mixer.
Large bowl and medium bowl.
Measuring cups and measuring spoons.
Offset icing spatula.
Lemon zester.

Two Tests for Success – I Did Two Tests to See Which Worked Best

Cheesecake 1 – Crust pressed halfway up sides of pan as you would a classic cheesecake. I topped it with meringue but left a ring of lemon curd exposed. I used room temperature lemon curd. When under the broiler, the lemon curd can melt a run a little.
Cheesecake 2 – I pressed the crust most of the way up to the top of the pan as recommended in my recipe, then added the fluffy meringue. I used an offset spatula to push the meringue all the way to the edge of the pan so that it was touching the crust. I used chilled lemon curd on this one. No melting lemon curd.
Conclusion – For this recipe it’s best to bring the crust should up the sides a little further than classic cheesecake to hold all of the lemon curd in. Chill thoroughly chilled with the cheesecake cake (as in the recipe) and either a broiler or a torch can be used.
Broiling the Meringue – If using the broiler, do not take your eyes off of it. If using a torch, keep the end of the flame at least 2-3 inches away from the cheesecake cake and make sure you continuously move the flame for even browning.

Recipe Variations, Tips and Substitutions

Lemon Curd – I used my recipe for lemon curd, but I did cook it longer to allow it to thicken further to prevent it from thinning out when toasting the meringue.
Lemon Juice – There’s no need to add lemon juice to the cheesecake batter, the tart lemon curd has plenty of bright citrus flavor. You could add lemon extract in addition to the vanilla to amp up the lemon flavor or increase the amount of lemon zest in the cheesecake batter.
Cream Cheese – Full fat cream cheese is so much better for cheesecake than the low fat option. It’s creamier and mixes so much better. I used Philadelphia Cream Cheese.
Crust – You could use crushed shortbread cookies, vanilla wafers or graham crackers for the crust. I’m partial to graham crackers. Just pulse in a food processor into fine crumbs and measure using the same amount.
Butter – You can use salted butter or unsalted butter for the crust.
Flavorings – Use real vanilla extract for the best flavor. No imitation here.
Tips and Tricks for a No-Crack Cheesecake – Begin with room temperature ingredients. Room temperature ingredients really help the cheesecake batter to mix smoothly with no lumps.
Water Bath – I’ve made this cheesecake with and without a water bath. A water bath, or Bain Marie, provides a gently moist cooking environment to prevent cracks. Since we’re covering this cheesecake with a lemon curd topping, you could skip the water bath as any small cracks will be covered anyway. Because you are topping with lemon curd, the water bath could be skipped if needed.

Storage and Leftovers

Leftovers – Store Lemon Meringue Cheesecake covered with plastic wrap or in an airtight container, chilled in the refrigerator for up to 1 week. The meringue may shrink over time but the flavor is spectacular.
Freezer – For make-ahead prep, I highly recommend making the lemon cheesecake per the recipe with the lemon curd topping and then freezing it before adding the meringue on top. It will become weepy when thawing. Thaw in the fridge overnight then add the meringue the day you plan on serving.

More Cheesecake Recipes to Make

Apple Pie Cheesecake has a decadent caramel layer that’s next level!
Banana Pudding Cheesecake combines two desserts into one spectacular treat.
Fluffy Oreo Cheesecake has that cookies and cream flavor that’s irresistible.
Classic New York Style Cheesecake Recipe.
Pecan Pie Cheesecake is perfection for Thanksgiving and your holiday dessert table.
Double Chocolate Cheesecake will delight the chocolate fans in your life.
Impressive Creme Brulee Cheesecake for date night and entertaining.
No-Bake Strawberry Cheesecake from Southern Living.

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Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

Lemon Meringue Cheesecake

Rich Lemon Meringue Cheesecake topped with lemon curd, a light golden meringue and a buttery graham cracker crust.

Course Dessert

Cuisine American, Southern

Keyword lemon-meringue-cheesecake-recipe

Prep Time 30

Cook Time 1 30

Cooling Time 8

Total Time 10

Servings servings

Calories 531kcal

Ingredients

Graham Cracker Crust:
2 cups graham cracker crumbs
1/2 cup salted butter or unsalted butter melted
3 Tbsp granulated sugar
Cheesecake:
4 8 oz blocks cream cheese softened
1 1/2 cups granulated sugar
1 Tbsp vanilla extract
1 Tbsp fresh lemon zest
1/4 cup cornstarch
6 large whole eggs room temperature
1 cup sour cream room temperature
Lemon Curd:
1 1/2 cups lemon curd (store-bought)
Meringue:
4 large egg whites
1/2 cup granulated sugar (adjust sweetness to your taste)
1 tsp vanilla extract
1/2 tsp cream of tarter

Instructions

Preheat the oven to 325°F. Place an 8×8-inch pan on the bottom rack of the oven and fill halfway with boiling water.
Spray a 9-inch springform pan with nonstick cooking spray. Wrap the outside of the bottom of the pan with heavy duty aluminum foil, to prevent any leakage. Set aside.
Graham Cracker Crust: In a medium-size mixing bowl toss together graham crumbs with granulated sugar and melted butter until fully moistened. Press crumb mixture evenly onto the bottom and up the sides of the pan. Place the pan into the freezer to set while you make the filling.
Cheesecake Batter: In a large bowl of a stand mixer fitted with the paddle attachment, whip together cream cheese, granulated sugar and vanilla extract on low-medium speed for 2-3 minutes or until completely smooth. Add lemon zest and cornstarch, mix well. (Pro-Tip: Try not to beat too much air into the filling or the cheesecake could crack.)
Add the eggs one at a time, mixing well after each addition. Scrape sides and bottom of bowl as needed. Stir in sour cream by hand scraping sides of the bowl to fully incorporate with the cheesecake batter.
Pour cheesecake filling evenly into the crust. Place pan into the oven.
Bake on the middle rack of the oven for 1 hour 10 – 1 hour 20 minutes or until the center is still slightly loose when the pan is gently shaken. It won't be completely set.
Turn off the oven, open the oven door leaving slightly ajar. Allow the cheesecake to rest in the oven for 1 hour longer to gently finish baking.
Remove pan to a wire rack. Allow cheesecake to cool for 30 minutes then run a knife gently around the top edge. Let stand and cool completely to room temperature.
Spread top of the cheesecake with lemon curd, then leaving the ring in place, wrap and chill for at least 8 hours preferably 24 hours.
Meringue Topping: Preheat the oven to broil. Beat egg whites, vanilla and cream of tartar in a bowl with an electric mixer fitted with the whisk attachment on medium-high speed. Gradually add sugar, continuing to beat until stiff peaks form.
Mound whipped egg whites over top of lemon curd taking it all the way to the crust. Use an offset spatula to make fluffy swirls. Spread to the edge until the lemon curd is completely covered.
Transfer to the oven and broil for 3-4 minutes or until the meringue is lightly golden brown turning the pan for even browning. Don't walk away! (Alternately, use a kitchen torch to toast the meringue.)
Remove from the oven and chill for at least 1 hour, then slice and serve.
See how to make your own Homemade Lemon Curd using my recipe here.

Notes

Lemon Curd – I used my recipe for lemon curd, but I did cook it longer to allow it to thicken further.
Lemon Juice – There’s no need to add lemon juice to the cheesecake batter, the tart lemon curd has plenty of bright citrus flavor. You could add lemon extract in addition to the vanilla to amp up the flavor or increase the amount of lemon zest.
Cream Cheese – Full fat cream cheese is so much better for cheesecake than the low fat option. It’s creamier and mixes so much better. I used Philadelphia Cream Cheese.
Crust – You could use crushed shortbread cookies, vanilla wafers or graham crackers for the crust. I’m partial to graham crackers. Just pulse in a food processor into fine crumbs and measure using the same amount.
Butter – You can use salted butter or unsalted butter for the crust.
Flavorings – Use real vanilla extract for the best flavor. No imitation here.
Tips and Tricks for a No-Crack Cheesecake – Begin with room temperature ingredients. Room temperature ingredients really help the cheesecake batter to mix smoothly with no lumps.
Water Bath – I’ve made this cheesecake with and without a water bath. A water bath, or Bain Marie, provides a gently moist cooking environment to prevent cracks. Since we’re covering this cheesecake with a lemon curd topping, you could skip the water bath as any small cracks will be covered anyway. Because you are topping with lemon curd, the water bath could be skipped if needed.

Nutrition

The post Lemon Meringue Cheesecake appeared first on melissassouthernstylekitchen.com.

Rice Pilaf

Melissa Sperka — Wed, 25 Mar 2026 10:00:00 +0000

This homemade Rice Pilaf is one of those simple, comforting sides that always feels a little special. Made with fluffy long-grain rice, toasted orzo, and crunchy sliced almonds, it’s full of rich, cozy flavor in every bite. Whether you’re putting together a quick weeknight supper or setting the table for a holiday gathering, this dish fits right in and pairs beautifully with just about any main.

Easy Rice Pilaf Recipe

Rice pilaf has always been one of those go-to side dishes in my kitchen—simple, dependable, and just a little bit special every time I make it. This easy rice pilaf recipe brings together fluffy long-grain rice, toasted orzo pasta, and sautéed onion and garlic for that rich, savory flavor that fills the whole house. I love adding sliced almonds for a little crunch, then finishing it off with fresh parsley and a sprinkle of Parmesan cheese to tie it all together.

It’s one of those favorite recipes that works just as well on a busy weeknight as it does on a holiday table, and around here, it never sticks around for long. It pairs beautifully with just about anything, making it one of those recipes you’ll find yourself coming back to again and again.

Key ingredients you’ll need to make Southern Rice Pilaf Recipe: (Scroll down for full printable recipe card and quantities.)

Rice – This recipe uses long grain white rice.
Pasta – Orzo pasta adds texture.
Liquid – Chicken stock or chicken broth for moisture.
Butter – Salted butter or unsalted butter gives this rice pilaf a rich taste.
Onion and Garlic– Onion and garlic cloves enhance the flavor.
Cheese – Finely grated Parmesan cheese expands the flavor profile.
Spices – Salt, black pepper, turmeric and paprika.
Nuts – Sliced almonds or slivered almonds.
Garnish – Fresh parsley adds a pop of color and fresh flavor.

How to Make Orzo and Rice Pilaf Recipe

Melt Butter and Oil – Add orzo, cook while stirring for several minutes until the orzo is golden brown. Stirring helps keep the grains from clumping together.
Onion and Garlic – Add onion, cooking just until softened, then add garlic.
Add Rice and Seasonings – To the pot add rice, salt, pepper, paprika and turmeric. Stir to coat in butter then add chicken stock. Increase heat to medium high. Bring to a boil, then immediately cover and reduce to low.
Simmer – Cook per the cooking time in the recipe with a lid slightly offset, until the rice is tender and liquid is absorbed.
Toast Almonds – While rice pilaf cooks, preheat oven to 350 degrees f. Toast almonds until lightly golden brown and fragrant.
Combine – Once rice pilaf is cooked, uncover and add almonds, Parmesan cheese and parsley. Stir to combine.
Serve – Let stand covered for 5 minutes the fluff with a fork and serve.

Kitchen Equipment to Make Southern Rice Pilaf Recipe

Large deep skillet or Dutch oven with lid.
Measuring cups and measuring spoons.
Sharp knife and chopping board.
Garlic press and large spoon for stirring.
You’ll also need a sheet pan to toast the almonds.

Recipe Variations, Tips and Substitutions

Rice – This recipe uses long grain rice i.e. Uncle Ben’s or similar. You could adapt using basmati or jasmine rice but they will cook differently than long grain rice. Long grain rice holds up best the cooking time in this recipe.
Brown Rice – You could use brown rice, but it will take longer to cook and require additional chicken stock.
Nuts – You can use pine nuts or even walnuts or pecans in place of almonds, if desired. You can also omit the nuts altogether. They do add to the flavor and texture overall so I highly recommend including them.
Garlic Cloves – You could use garlic powder in place of fresh garlic in a pinch.
Protein – You could adapt this recipe adding chopped cooked rotisserie chicken toward the end of cooking.
Chicken Stock – You can use chicken broth or chicken stock in this recipe. For a vegetarian option, you can use vegetable stock in place of chicken stock.
How Do You Toast Nuts – Spread nuts in a single layer on a sheet pan and toast in a preheated 350°F oven for 5-7 minutes or until lightly golden brown and fragrant then set aside to cool.
Veggies – You could add mushrooms, diced carrots, celery or peas.

Storage and Leftovers

Leftovers – Store Rice Pilaf in an airtight container chilled in the refrigerator for up to 3 days.
Reheating – Reheat in a medium saucepan on the stovetop over medium heat or in single servings in the microwave.
Freezer – You can freeze leftovers for up to 2 months. Thaw in the fridge and reheat just before serving.

More Rice Recipes to Make

This Cajun Dirty Rice is packed with flavor.
Cranberry Apple Rice Pilaf is a holiday favorite.
Asian inspire Teriyaki Rice Pilaf with mushrooms and peas.
Easy Oven Baked Rice is a game changer.
Better than takeout Shrimp Fried Rice.
Italian Sausage Rice Pilaf recipe is an Italian twist on dirty rice.
Mixed Vegetable Rice from Joyous Apron.

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Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

Rice Pilaf

A simple, flavorful rice pilaf made with long-grain rice, toasted orzo, and sliced almonds.

Course Side Dish

Cuisine American, Southern

Keyword easy-rice-pilaf, rice-pilaf-recipes

Prep Time 10

Cook Time 30

Stand time 5

Total Time 45

Servings servings

Calories 362kcal

Ingredients

1/3 cup toasted sliced or slivered almonds, plus 2 Tbsp (Or pine nuts)
1/4 cup unsalted butter
2 Tbsp olive oil
2/3 cup orzo pasta
1 small onion diced
3 medium cloves garlic minced
2 cups long grain rice
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/4 tsp turmeric or saffron optional
4 cups low sodium chicken stock
4 Tbsp chopped fresh parsley divided use
1/3 cup shredded Parmesan cheese, plus 2 Tbsp divided use

Instructions

In 3 quart Dutch oven or skillet melt butter with olive oil over medium heat. To the butter, add orzo. Cook while stirring for several minutes until orzo is golden brown.
Add onion, cooking for 4-6 minutes or just until softened. Add garlic, cook for 1 minute longer.
To the pot add rice, salt, black pepper, paprika and turmeric. Stir to coat ingredients in butter then add chicken stock. Increase heat to medium-high. Bring to a boil, then immediately cover and reduce to low.
Cook for 20-25 minutes or until the rice is tender and liquid is absorbed.
To Toast Nuts: While rice pilaf cooks, preheat oven to 350°F. Spread almonds in a single layer on a baking sheet. Toast for 5-7 minutes or until lightly golden and fragrant then set aside.
Once rice pilaf is cooked, uncover and add 1/3 cup almonds, 1/3 cup Parmesan cheese and 3 Tbsp chopped parsley. Mix to combine. Let stand covered for 5 minutes the fluff with a fork.
Serve immediately garnished with reserved almonds, Parmesan and parsley.

Notes

Rice – This recipe uses long grain rice i.e. Uncle Ben’s or similar. You could adapt using basmati or jasmine rice but they will cook differently than long grain rice. Long grain rice holds up best the cooking time in this recipe.
Brown Rice – You could use brown rice, but it will take longer to cook and require additional chicken stock.
Nuts – You can use pine nuts or even walnuts or pecans in place of almonds, if desired. You can also omit the nuts altogether. They do add to the flavor and texture overall so I highly recommend including them.
Garlic Cloves – You could use garlic powder in place of fresh garlic in a pinch.
Protein – You could adapt this recipe adding chopped cooked rotisserie chicken toward the end of cooking.
Chicken Stock – You can use chicken broth or chicken stock in this recipe. For a vegetarian option, you can use vegetable stock in place of chicken stock.
Veggies – You could add mushrooms, diced carrots, celery or peas.

Nutrition

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