One Sweet Appetite

Pumpkin Cream Cheese Muffins

Jesseca — Tue, 29 Sep 2026 21:14:45 +0000

These pumpkin cream cheese muffins pair soft, warmly spiced pumpkin muffins with a sweet vanilla cream cheese center for a homemade treat inspired by Starbucks. They were such a hit that my husband kept reaching for “just one more” before finally asking me to take the leftovers to our neighbors. He said his willpower didn’t stand a chance.

Why You’ll Love These Pumpkin Cream Cheese Muffins

If Starbucks pumpkin muffins are part of your fall routine, you’ll understand why I wanted to make a batch at home. Soft pumpkin muffins with a sweet cream cheese center are hard to resist with a morning coffee.

Soft and tender: Pumpkin purée and oil give the muffins a moist crumb.
Cozy fall flavor: Brown sugar, pumpkin spice, cinnamon, and vanilla.
Sweet cream cheese filling: A creamy center baked right into each muffin.
Simple preparation: Whisk, fold, and fill—no complicated techniques.

A zip-top bag with the corner snipped makes adding the filling easy. Pipe a little into each muffin, leave a dollop showing on top, and they’re ready for the oven.

Jesseca’s Recipe Review

While testing the soft, tender texture was my favorite part of the first batch, so I kept the oil and pumpkin amounts the same when revising the recipe. The changes focus on what I wanted more of: warm spice, vanilla, and a sweeter cream cheese center.

Tip from Jesseca:

Check for doneness in the pumpkin portion of the muffin. Poking the toothpick through the cream cheese can make a baked muffin look underdone.

Key Ingredients for Starbucks Pumpkin Cream Cheese Muffins

You’ll find the full ingredient list and measurements in the recipe card. Here are a few things to keep in mind:

Pumpkin purée: Choose plain pumpkin purée, not pumpkin pie filling, which already contains sugar and spices.
Cream cheese: Use full-fat block cream cheese and soften it before mixing for a smooth filling.
Pumpkin pie spice and cinnamon: The spice blend brings classic fall flavor, while a little extra cinnamon adds warmth.
Vegetable oil: This helps give the muffins the soft, moist texture I loved in the first batch.
All-purpose flour: Spoon it into your measuring cup and level it off. Scooping directly from the bag can pack in too much flour.

Substitutions and Variations

A few options to consider if you’re working with what’s in the pantry or want to add your own touch. These variations haven’t been tested with this recipe yet.

Oil: Canola oil is a neutral-flavored alternative to vegetable oil.
Pumpkin pie spice: Out of the blend? For the 2 teaspoons called for, try 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ¼ teaspoon cloves. Keep the additional ½ teaspoon cinnamon in the recipe.
Pumpkin seed topping: Sprinkle chopped pepitas around the cream cheese before baking for a little crunch and a Starbucks-inspired finish.

For the most predictable results, stick with all-purpose flour and full-fat block cream cheese. Gluten-free flour and dairy-free cream cheese would need separate testing.

How To Tell When They’re Done

The cream cheese center can leave a toothpick creamy even when the muffin is baked, Check the pumpkin portion instead, inserting the toothpick between the filling and the edge of the muffin.

– Look for a clean toothpick or a few moist crumbs. Wet pumpkin batter means they need more time.
– Gently press the muffin top beside the filling. It should feel set and spring back lightly.
– Check the cream cheese. They will look set but can still be soft. It doesn’t need to become firm or brown.

Start checking at 18 minutes. If needed, bake for another 2 minutes and check again. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack; the filling will firm up more as it cools.

Tips For Perfect Muffins

Soften the cream cheese first. It should mix easily with a spoon. Cold cream cheese can leave lumps in the filling.

Fold gently. Stop mixing once no dry pockets of flour remain. A few lumps are fine—keep the stirring light for tender muffins.

Leave room for the filling. Fill the liners about three-quarters full with batter before adding the cream cheese to help prevent overflow.

Keep the piping bag near the surface. Insert the tip just beneath the batter, then squeeze while lifting upward to leave a visible cream cheese center.

Cool before cutting. Give the muffins at least 15 minutes to cool so the filling has time to set and the crumb is easier to slice.

Frequently Asked Questions

Do these taste like Starbucks pumpkin cream cheese muffins?

They’re inspired by the same combination of spiced pumpkin and sweet cream cheese. This version skips the pepita topping and isn’t intended to be an exact copy.

Do I need a piping bag for the filling?

No! A zip-top bag with a corner snipped off works well. Keep the opening just beneath the batter’s surface, then squeeze gently while lifting upward.

Why did my cream cheese filling sink?

Piping too deeply can place the filling near the bottom. A filling that’s too loose may also sink, so use softened block cream cheese and measure the milk carefully.

Can I use homemade pumpkin purée?

This recipe was developed with canned pumpkin. Homemade purée can vary in moisture and hasn’t been tested here, so canned is the more predictable choice.

Can I use cream cheese spread from a tub?

Stick with full-fat block cream cheese for this recipe. Tub-style spreads can have a different consistency and may change how the filling bakes.

Can I make mini or jumbo muffins?

Those sizes haven’t been tested yet. They’ll need different baking times, so use a standard muffin pan for the most predictable results.

How to Store Pumpkin Cream Cheese Muffins

Refrigerator: Because of the cream cheese filling, store these muffins in the fridge rather than on the counter. Let them cool, then place them in an airtight container and enjoy within 3 days. Refrigerate within 2 hours of baking.
Freezer: For longer storage, wrap cooled muffins individually and place them in a freezer bag or airtight container. Thaw overnight in the refrigerator. Wrapping them separately makes it easy to grab just what you need.
Serving: Enjoy chilled, or microwave an unwrapped muffin in short 10-second bursts until lightly warmed. Check the center before taking a bite. The cream cheese can heat up quickly!

Pumpkin Cream Cheese Muffins (Starbucks-Inspired)

Soft pumpkin muffins flavored with warm spices and brown sugar, with a sweet vanilla cream cheese center. These homemade muffins are inspired by the coffee-shop favorite and make a delicious fall breakfast or afternoon treat.

Course Breakfast

Cuisine American

Keyword pumpkin cream cheese muffins

Prep Time 20

Cook Time 25

Servings

Calories 279kcal

Author Jesseca

Ingredients

Pumpkin Muffins

1¾ cups all-purpose flour spooned into the measuring cup and leveled
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
½ teaspoon salt
¾ cup packed light brown sugar
¼ cup granulated sugar
1¼ cups plain pumpkin purée not pumpkin pie filling
2 large eggs
⅓ cup vegetable oil
2 teaspoons vanilla extract

Cream Cheese Filling

6 ounces full-fat block cream cheese softened
¼ cup granulated sugar
1½ teaspoons all-purpose flour
1½ teaspoons milk
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350°F with a rack in the center. Line a standard muffin pan with paper liners.
Beat the softened cream cheese and ¼ cup granulated sugar until smooth. Mix in the flour, milk, and vanilla until combined. Transfer to a piping bag or zip-top bag and set aside while you prepare the batter.
In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
In a large bowl, whisk together the brown sugar, granulated sugar, pumpkin purée, eggs, oil, and vanilla until well combined.
Add the dry ingredients to the wet ingredients. Fold gently with a rubber spatula just until no dry pockets of flour remain. Do not overmix.
Divide the batter among the prepared liners, filling each about three-quarters full before adding the filling. If your pan’s cups are smaller, use additional lined wells in a second pan rather than overfilling.
Snip the end of the piping bag or a corner of the zip-top bag. Insert the opening just beneath the surface of the batter in the center of each muffin. Squeeze gently while lifting upward, leaving a visible dollop on top. Divide all the filling evenly among the muffins; avoid piping it near the bottom.
Bake for approximately 18–25 minutes, beginning to check at 18 minutes. The muffin tops should feel set, and a toothpick inserted into the pumpkin portion, away from the cream cheese, should come out clean or with a few moist crumbs—not wet batter. The filling should look set rather than liquid.
Let the muffins cool in the pan for 5 minutes, then carefully transfer them to a wire rack. Cool for at least 10 more minutes before serving; the filling will be hot straight from the oven.

Video

Notes

Use plain pumpkin purée. Pumpkin pie filling contains added sugar and spices.
Keep the piping opening near the top of the batter to create a visible cream cheese center.

Nutrition

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McGriddle Waffles

Jesseca — Thu, 17 Sep 2026 13:04:00 +0000

These McGriddle waffles have earned a permanent spot in our freezer. Made with maple-flavored waffles, sausage, and melted cheese, they’re easy to wrap individually and reheat whenever we need a quick breakfast on a busy morning. I usually make a full batch at once so we always have something homemade ready to grab and go.

The Freezer Breakfast Worth Waking Up For

These McGriddle waffles give you that sweet and savory breakfast combination without assembling individual sandwiches. The sausage and cheddar are folded right into the Bisquick batter, while a drizzle of maple syrup cooks into each waffle for a little sweetness in every bite.

I especially love making a batch for the freezer. The mini size makes them easy to store, reheat, and grab on mornings when sitting down to a full breakfast is not going to happen.

Everything is built right in. Each waffle is filled with sausage, cheese, and maple flavor, so you don’t need to cook or add anything else.
They start with a shortcut. Bisquick keeps the ingredient list short and makes the batter quick to prepare.
Sweet meets savory. Brown sugar and maple syrup balance the salty sausage and cheddar without making the waffles feel overly sweet.
They’re freezer-friendly. Make them when you have time, freeze them individually, and reheat only what you need.
The mini size is convenient. They’re easy to portion, pack, and eat on the go.

Jesseca’s Recipe Review

These taste like a McGriddle and a cheesy sausage waffle had the best possible breakfast mash-up. I love that the sausage, cheddar, and maple flavor are already baked into every bite, but the fact that I can keep a batch in the freezer is what makes this recipe a repeat for us.

Tip from Jesseca:

Drizzle the maple syrup toward the center of the batter, leaving about 1/2 inch around the edge. It will spread as the waffle cooks, and keeping it away from the sides prevents sticky syrup from bubbling out of the waffle maker.

McGriddle Waffle Ingredients

The ingredient list is short thanks to a box of Bisquick. Sausage and cheddar bring the savory breakfast flavor, while brown sugar and maple syrup add the sweetness that makes these taste like a McGriddle.

Bisquick: Original Bisquick Pancake and Baking Mix creates the base of the waffle batter and keeps the prep simple.
Milk: Adds moisture and helps create a smooth, pourable batter. Regular dairy milk works best, but an unsweetened nondairy milk should also work.
Eggs: Bind the ingredients together and give the waffles structure.
Vegetable oil: Keeps the inside tender while helping the outside turn golden. Canola oil or another neutral-flavored oil can be substituted.
Brown sugar: A small amount sweetens the batter and adds a subtle caramel flavor. Light or dark brown sugar will work.
Breakfast sausage: Cook and crumble the sausage into fairly small pieces before measuring. Be sure to drain away any excess grease so the waffles don’t become heavy or oily.
Cheddar cheese: Shredded cheddar adds a salty, cheesy bite that balances the maple flavor. Mild, medium, or sharp cheddar can be used depending on how pronounced you want the cheese to taste.
Maple syrup: The syrup is drizzled directly over the batter inside the waffle maker, creating little pockets of maple flavor as it cooks. I tested both pure maple syrup and regular pancake syrup, and either works well.

Easy Ways to Change Them Up

Once you have the basic waffle recipe down, it’s easy to adjust the flavors using ingredients you already have. Keep the total amount of meat and cheese close to the original recipe so the waffle maker can still close properly.

Use another pancake mix: Bisquick is the mix I tested, but another complete pancake or baking mix should work. Prepare two cups of the mix according to the package’s waffle directions, then fold in the brown sugar, sausage, and cheese. Waffle batter often uses different amounts of liquid and oil than pancake batter, so be sure to follow the waffle instructions when available.
Use bacon: Replace the sausage with one cup of cooked, finely crumbled bacon. Drain it well before folding it into the batter.
Try a different sausage: Use mild, hot, maple, turkey, or chicken breakfast sausage. Maple sausage will make the sweet and savory flavor even more noticeable.
Switch the cheese: Swap the cheddar for Colby Jack, pepper jack, or American cheese. Choose a cheese that melts well and shred or chop it into small pieces.
Add a little heat: Use hot breakfast sausage or pepper jack cheese, or add a small pinch of crushed red pepper to the batter.
Make them extra maple-y: Add a small splash of maple extract to the batter for more maple flavor without adding extra liquid or making the waffle maker sticky.
Turn them into breakfast sandwiches: Place a cooked egg between two waffles for a more filling breakfast. One waffle can also be folded around an egg if you want a smaller portion.
Skip the cheese: Leave out the cheddar for a simpler sausage and maple waffle. The texture may be slightly less rich, but no other recipe adjustments are needed.

The Best Way To Add Maple Flavor

For the best maple flavor, drizzle the syrup directly over the batter inside the waffle maker. This creates little pockets of maple throughout the waffle instead of blending all the flavor into the batter.

Both pure maple syrup and regular pancake syrup work:

– Pure maple syrup gives the waffles a deeper maple flavor.
– Pancake syrup is sweeter and tastes more like the fast-food version.

Drizzle the syrup near the center of the batter, leaving about 1/2 inch around the edge. It will spread as the waffle cooks, so this helps keep it from leaking out and making the waffle maker sticky.

My Best Tips

– Crumble the sausage finely. Smaller pieces spread evenly through the batter and allow the waffle maker to close completely.
– Drain the sausage well. Too much grease can make the waffles heavy and prevent the outside from becoming golden.
– Preheat the waffle maker. Adding batter before the plates are fully hot can lead to soft waffles that are more likely to stick.
– Don’t overmix the batter. Stir just until the ingredients are combined. A few small lumps are fine and help keep the waffles tender.
– Stir between each waffle. The sausage and cheese can settle at the bottom of the bowl, so give the batter a gentle stir before adding the next portion.
– Keep the syrup in the center. Leave about 1/2 inch around the edge so the syrup has room to spread without bubbling out.
– Don’t open the waffle maker too early. Wait until most of the steam has stopped before checking the waffle. Opening it too soon can cause the waffle to split.
– Grease as needed. The syrup can make the cooking plates sticky, so lightly grease the waffle maker between batches if the waffles become difficult to remove.
– Cool before freezing. Let the waffles cool completely on a wire rack before storing them. Freezing warm waffles traps moisture and can make them soggy when reheated.

Sausage and Cheese Waffles FAQs

What are McGriddle waffles?

McGriddle waffles are sweet and savory waffles inspired by the McDonald’s breakfast sandwich. This version has sausage, cheddar, brown sugar, and maple syrup cooked directly into the waffle, so there is no sandwich assembly required.

Can I use a pancake mix other than Bisquick?

Yes. Prepare two cups of your preferred mix according to its waffle directions, then add the brown sugar, sausage, and cheese. Different mixes require different amounts of milk, eggs, or oil, so use the package directions instead of the measurements listed for Bisquick.

Should I use pure maple syrup or pancake syrup?

Either one works. Pure maple syrup gives the waffles a deeper maple flavor, while pancake syrup is sweeter and tastes more like the fast-food version.

Why are my waffles sticking to the waffle maker?

Make sure the waffle maker is fully preheated and lightly greased before adding the batter. Keep the maple syrup near the center so it does not leak onto the edges and create a sticky buildup.

Can I use a regular waffle maker?

Yes, although the cooking time, amount of batter, and total yield will vary. Avoid overfilling the waffle maker and cook each waffle until it is golden and most of the steam has stopped.

Can I prepare the batter ahead of time?

For the best texture, cook the waffles shortly after mixing the batter. Instead of refrigerating the uncooked batter, make the entire batch and store the finished waffles in the refrigerator or freezer.

Can I replace the sausage with bacon?

Yes. Replace the sausage with one cup of cooked, finely crumbled bacon. Drain it well before folding it into the waffle batter.

Make Ahead, Storage, and Reheating

These McGriddle waffles are perfect for making ahead because the sausage and cheese are already cooked into each one. Prepare the full batch, let the waffles cool completely, and store them until you need a quick breakfast.

Make Ahead. Cook the waffles as directed, then place them in a single layer on a wire rack to cool. Avoid stacking them while they are warm because trapped steam can make them soggy.
Refrigerator. Transfer the cooled waffles to an airtight container or resealable bag. Store them in the refrigerator for up to 3 days. Place parchment paper between the waffles if you are stacking them.
Freezer. Arrange the cooled waffles in a single layer on a baking sheet and freeze until firm, about 1 to 2 hours. Transfer them to a freezer-safe bag with parchment paper between each waffle. Remove as much air as possible and freeze for up to 2 months.
Reheating. There is no need to thaw frozen McGriddle waffles before reheating. For a crispier waffle, heat it in an air fryer at 350°F for 3 to 5 minutes or until warmed through. You can also place it in a toaster oven at 350°F for 5 to 8 minutes. For the quickest option, microwave one waffle for 30 to 60 seconds. The microwave works well on busy mornings, but the waffle will be softer instead of crisp.

McGriddle Waffles With Sausage and Cheese

These easy McGriddle waffles have cooked breakfast sausage, cheddar cheese, brown sugar, and maple syrup baked right into every bite. Make a batch to enjoy immediately or stash them in the freezer for a quick breakfast on busy mornings.

Course Breakfast

Cuisine American

Keyword mcgriddle waffle

Prep Time 10

Cook Time 20

Servings

Author Jesseca

Ingredients

2 cups Bisquick Original Pancake and Baking Mix
1 cup milk
2 large eggs
2 tablespoons vegetable oil
2 tablespoons packed brown sugar
1 cup cooked breakfast sausage finely crumbled
3/4 cup shredded cheddar cheese
8 tablespoons maple syrup or pancake syrup divided
Nonstick cooking spray or additional oil for the waffle maker

Instructions

Preheat a mini waffle maker according to the manufacturer’s instructions. Lightly grease the cooking plates with nonstick spray or vegetable oil.
Add the Bisquick, milk, eggs, vegetable oil, and brown sugar to a large mixing bowl. Stir just until combined. Be careful not to overmix the batter.
Fold the cooked breakfast sausage and shredded cheddar into the waffle batter until evenly distributed.
Spoon enough batter into the center of the preheated waffle maker to cover most of the bottom plate without spreading all the way to the edges.
Drizzle 1 tablespoon of maple syrup over the center of the batter. Keep the syrup away from the outer edge to prevent it from leaking out or sticking to the sides of the waffle maker.
Close the waffle maker and cook for 3 to 5 minutes, or until the waffle is golden brown and the steaming has mostly stopped.
Carefully remove the waffle and repeat with the remaining batter and maple syrup, lightly greasing the waffle maker between batches as needed.
Serve warm or allow the waffles to cool completely before storing.

Notes

Syrup: I tested this recipe with both pure maple syrup and regular pancake syrup. Either one works well. Pancake syrup gives the waffles a sweeter, more classic McGriddle-style flavor, while pure maple syrup has a deeper maple flavor.
Avoid overflow: Keep the maple syrup near the center of the batter. If it reaches the edge of the waffle maker, it may bubble out and create a sticky mess.
Waffle maker: This recipe was tested in a mini waffle maker. Cooking time and yield may vary with a different style or size.

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Enchilada Casserole

Jesseca — Tue, 08 Sep 2026 19:37:08 +0000

This easy beef enchilada casserole gives you all the cheesy, saucy flavor of classic enchiladas without filling and rolling every tortilla. I’ve made plenty of enchiladas over the years, and when I need that same cozy dinner with a lot less effort, this layered version is the one I reach for. A family-friendly dinner that is simple enough for even the busiest weeknight.

Why You’ll Love This Beef Enchilada Casserole

I’m slightly obsessed with the ease of casseroles lately. With back-to-school season in full swing and the busiest time of my year here, I’m always looking for easy dinner shortcuts, especially recipes I can double and freeze for later. This beef enchilada casserole surprised me in the best way.

No rolling required: Cutting and layering the corn tortillas gives you everything you love about beef enchiladas without filling and rolling them one by one.
Made with weeknight staples: Ground beef, taco seasoning, canned enchilada sauce, tortillas, and cheese keep both the shopping list and prep work simple.
Easy to customize: Use mild or medium enchilada sauce, switch up the cheese, or add beans and corn to make it work for your family.
Perfect for making ahead: Prepare the beef filling in advance, then layer and bake the casserole when you are ready for dinner.
Leftovers are worth looking forward to: The layers hold up well in the refrigerator and individual servings are easy to reheat for lunch the next day.

It was incredibly quick to pull together and earned a stamp of approval from my entire family, including the picky teenager. We also love setting out a few different toppings so everyone can finish their serving exactly how they like it.

Jesseca’s Recipe Review

We are not usually a leftovers family. I’ll happily eat them, but my husband and son are a much harder sell. This beef enchilada casserole, however, was completely demolished on day two. Imagine my surprise when I walked into the kitchen and found them cleaning out the pan! If the picky teenager willingly eats the leftovers, I consider that a major dinner win.

Tip from Jesseca:

Store any fresh toppings separately and add them after reheating. A spoonful of extra enchilada sauce before warming will also help keep each serving saucy and delicious.

Enchilada Casserole Recipe Ingredients

The ingredient list for this casserole is intentionally simple, with plenty of room to adjust the flavors for your family. You’ll find the full measurements in the recipe card below, but these notes will help you choose the best ingredients and substitutions.

Ground beef: Lean ground beef works best because it gives the casserole plenty of flavor without making it greasy. Be sure to drain any excess grease before adding the seasoning.
Onion and garlic: These cook with the beef to create a flavorful base. A small yellow or white onion will work well.
Taco seasoning: One packet keeps the seasoning quick and easy. You can also use your favorite homemade taco seasoning.
Diced green chiles: These add flavor without making the casserole overly spicy. Make sure you grab canned diced green chiles, not jalapeños.
Red enchilada sauce: Use a mild, medium, or hot sauce depending on how much heat your family enjoys. Because the sauce is used between each layer, choose one you already know you like.
Corn tortillas: There is no need to roll or fry them first. Cutting the tortillas into quarters makes it easy to create even layers and fill in the edges of the baking dish.
Shredded cheese: Cheddar, Monterey Jack, Colby Jack, or a Mexican-style blend will all melt beautifully. For the best texture, shred the cheese yourself when you have the time.

Recipe Variations

One of the best things about this recipe is how easy it is to adjust with ingredients you already have. Just be sure to drain any additions well so the casserole does not become watery.

Add beans: Mix a drained can of black or pinto beans into the beef filling to stretch the recipe a little further.
Sneak in vegetables: Add drained corn, diced bell pepper, or sautéed zucchini. Cook fresh vegetables with the onion so they have time to soften.
Switch the protein: Replace the ground beef with ground turkey or chicken. Leftover shredded chicken would also work, but it will only need to be warmed with the seasonings and sauce.
Turn up the heat: Use hot enchilada sauce, pepper Jack cheese, chopped jalapeños, or a pinch of cayenne.
Try a different cheese: Cheddar, Monterey Jack, Colby Jack, and Mexican-style cheese blends all melt well in this casserole.
Use flour tortillas: Corn tortillas give the casserole its classic enchilada flavor, but small flour tortillas can be used for a softer texture.
Finish it your way: Set out sour cream, avocado, diced tomatoes, cilantro, green onions, olives, and jalapeños so everyone can customize their own serving.

Corn Tortillas Vs Flour Tortillas

Corn tortillas are my top choice for this beef enchilada casserole. They add that classic enchilada flavor, hold up well under the sauce, and give the finished casserole more structure. There is no need to fry or warm them first. Simply cut them into quarters and slightly overlap the pieces as you build each layer.

Flour tortillas can be used, but they will create a noticeably softer casserole and may become slightly doughy as they absorb the sauce. If that is the texture your family prefers, choose small flour tortillas and avoid adding extra sauce. For a gluten-free casserole, stick with corn tortillas and double-check the labels on your enchilada sauce and taco seasoning.

My Best Tips for a Perfect Beef Enchilada Casserole

– Drain the beef well. Excess grease can make the bottom of the casserole oily and prevent the layers from holding together.
– Divide everything before you begin layering. Mentally separate the beef, sauce, cheese, and tortillas for each layer so you do not run short before reaching the top.
– Slightly overlap the tortillas. Arrange the tortilla pieces like shingles and use smaller pieces to fill any gaps. This gives every serving a sturdy base.
– Cover every exposed tortilla with sauce. Pay special attention to the edges and top layer. Any dry tortilla pieces can become tough or crisp in the oven.
– Spray the foil with nonstick cooking spray. Place the sprayed side toward the casserole to keep the melted cheese from sticking when you remove the foil.
– Shred the cheese yourself when possible. Freshly shredded cheese melts more smoothly than bagged cheese, although a packaged blend will still work on a busy night.
– Let it rest before slicing. Give the casserole 5 to 10 minutes after baking so the layers can settle and hold together when served.

Enchilada Casserole FAQs

Do I need to cook the corn tortillas first?

No. The corn tortillas soften as the casserole bakes, so there is no need to fry or warm them before layering. Just cut them into quarters and make sure each piece is covered with enchilada sauce.

How do I keep them from getting soggy?

Drain the cooked beef thoroughly and drain any beans, corn, or other additions before mixing them into the filling. Use the amount of enchilada sauce called for rather than adding extra, and let the baked casserole rest for 5 to 10 minutes before slicing.

Can I use flour tortillas instead of corn?

Yes, but the finished texture will be different. Flour tortillas absorb more sauce and create softer, slightly doughier layers. Corn tortillas provide more structure and a flavor that is closer to traditional enchiladas.

How do I know when it’s done?

The enchilada casserole is ready when it is hot throughout, the sauce is bubbling around the edges, and the cheese on top is completely melted. If you are checking with a thermometer, the center should reach 165°F.

How long do leftovers last?

Store leftover beef enchilada casserole in an airtight container in the refrigerator for 3 to 4 days. Reheat individual servings in the microwave or cover a larger portion with foil and warm it in a 350°F oven until heated through.

Make-Ahead, Storage, and Reheating

Make Ahead: Prepare the beef filling up to two days in advance and store it in an airtight container in the refrigerator. When you are ready for dinner, layer the casserole and bake as directed. This is my preferred make-ahead method because it keeps the tortillas from soaking up too much sauce.
You can also assemble the entire casserole several hours before baking. Cover it tightly and refrigerate, then add about 5 to 10 minutes to the covered baking time since the ingredients will be cold.
Storing Leftovers: Allow the casserole to cool, then cover the baking dish or transfer individual servings to an airtight container. Store leftovers in the refrigerator for 3 to 4 days. Keep fresh toppings in a separate container until you are ready to serve.
Reheating: Reheat individual portions in the microwave until warmed through. Adding a spoonful of enchilada sauce before reheating helps keep the layers moist.
To reheat several servings, cover the casserole with foil and place it in a 350°F oven for 15 to 20 minutes, or until the center is hot. Remove the foil during the final few minutes if you want to refresh the melted cheese on top.
Freezing: This casserole can be frozen before or after baking. Wrap the pan tightly and freeze for up to three months. Thaw it overnight in the refrigerator before baking or reheating. If freezing leftovers, individual portions are especially convenient for quick lunches.

Easy Beef Enchilada Casserole

This easy beef enchilada casserole layers seasoned ground beef, corn tortillas, red enchilada sauce, green chiles, and plenty of melted cheese. It has all the flavor of classic enchiladas without the work of filling and rolling individual tortillas.

Course Dinner

Cuisine American

Keyword enchilada casserole

Prep Time 15

Cook Time 45

Servings

Calories 240kcal

Author Jesseca

Ingredients

1 pound lean ground beef
1 small onion diced
2 cloves garlic minced
1 (1oz) packet taco seasoning
1 (4oz) can diced green chiles
2 (10oz) cans red enchilada sauce, divided
10 6-inch corn tortillas cut into quarters
1½ cups shredded Mexican-style cheese blend divided
Optional toppings: sour cream diced tomatoes, avocado, sliced green onions, cilantro, black olives, or jalapeños

Instructions

Preheat the oven to 375°F. Lightly coat a 9 x 13-inch baking dish with nonstick cooking spray.
Add the ground beef and diced onion to a large skillet set over medium heat. Cook for 6 to 8 minutes, breaking the beef into crumbles, until the meat is browned and the onion has softened. Drain any excess grease.
Add the minced garlic and cook for 30 seconds, stirring constantly.
Stir in the taco seasoning, diced green chiles, and ½ cup of enchilada sauce. Cook for 1 to 2 minutes, until everything is combined and heated through. Remove the skillet from the heat.
Spread ½ cup of enchilada sauce evenly over the bottom of the prepared baking dish.
Arrange one-third of the tortilla pieces over the sauce, slightly overlapping them and filling in any gaps.
Spread half of the beef mixture over the tortillas. Spoon ½ cup of enchilada sauce over the beef and sprinkle with ½ cup of shredded cheese.
Add another third of the tortilla pieces, followed by the remaining beef mixture, ½ cup of enchilada sauce, and ½ cup of cheese.
Finish with the remaining tortilla pieces. Pour the remaining ½ cup of enchilada sauce evenly over the tortillas, making sure all exposed pieces are coated. Sprinkle the remaining ½ cup of cheese over the top.
Lightly spray one side of a sheet of aluminum foil with nonstick cooking spray. Cover the baking dish with the sprayed side facing the cheese.
Bake, covered, for 20 minutes. Carefully remove the foil and bake for an additional 15 minutes, or until the sauce is bubbling around the edges and the cheese is completely melted.
Remove the casserole from the oven and let it rest for 5 to 10 minutes before slicing. Serve with your favorite toppings.

Notes

Enchilada sauce: Mild red enchilada sauce keeps this casserole family-friendly. Use medium or hot sauce if you prefer more heat.
Tortillas: Corn tortillas provide the best flavor and structure. Flour tortillas can be substituted, but they will create softer, slightly doughier layers.
Prevent dry edges: Make sure the tortilla pieces, especially those around the edges and across the top, are completely covered with sauce.
Additions: Drained black beans, pinto beans, or corn can be mixed into the beef filling. Avoid adding undrained ingredients, which can make the casserole watery.
Make ahead: Prepare the beef filling up to two days in advance, then assemble and bake when ready. The fully assembled casserole can also be refrigerated for several hours before baking. Add 5 to 10 minutes to the covered baking time if it is cold.
Storage: Refrigerate leftovers in an airtight container for 3 to 4 days.
Reheating: Microwave individual portions until hot, or cover and reheat several servings in a 350°F oven for 15 to 20 minutes.
Freezing: Wrap the unbaked or baked casserole tightly and freeze for up to three months. Thaw overnight in the refrigerator before baking or reheating.

Nutrition

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Chicken Pot Pie Pasta

Jesseca — Mon, 17 Aug 2026 23:37:47 +0000

This Chicken Pot Pie Pasta is one of our go-to dinners when we’re craving something warm and comforting. It’s basically what happens when chicken pot pie and chicken noodle soup meet in the middle. It’s an easy dinner that comes together in about 20 minutes.

Why This Pot Pie Pasta Recipe Works

Comfort food without the wait. You get the creamy chicken pot pie flavor with tender egg noodles, and it’s ready in about 20 minutes.
Shortcuts that actually make sense. Rotisserie chicken, frozen vegetables, and cream of chicken soup keep the prep incredibly simple without sacrificing that cozy, homemade flavor.
Almost zero prep. No chopping vegetables or cooking chicken first. Most of the work is stirring everything together while the noodles cook.

This recipe came together on a night when I was seriously craving chicken pot pie. I pulled up my go-to recipe, started gathering everything, and quickly realized I wasn’t in the mood to deal with pie crust. A quick pantry search later, I spotted a bag of egg noodles and decided they could take its place.

It ended up being one of those accidental dinner wins my whole family fell in love with. This Chicken Pot Pie Pasta is the perfect combination of two comfort food classics: the creamy, savory filling of chicken pot pie with the tender egg noodles you expect from chicken noodle soup. It’s cozy, simple, and has quickly become one of our favorite easy dinners.

Jesseca’s Recipe Review

This was an instant hit with my family. It’s creamy without feeling too heavy, packed with classic pot pie flavor, and the egg noodles make it extra cozy. We’ve already added it to our regular dinner rotation.

Tip from Jesseca:

Stick with 6 ounces of egg noodles. I tested it with more, but they soak up too much of the sauce and leave the pasta dry. Six ounces keeps everything perfectly creamy.

Chicken Pot Pie Pasta Ingredients

A few smart shortcuts keep the prep quick while still giving you that classic comfort food flavor.

Wide Egg Noodles: Six ounces is the sweet spot. They soak up some of the creamy sauce without leaving the finished pasta dry.
Rotisserie Chicken: My favorite shortcut here. You’ll need about 1½ cups shredded. Leftover cooked chicken works just as well.
Cream of Chicken Soup: The base of the sauce and an easy way to get that creamy chicken pot pie flavor without a long ingredient list.
Chicken Broth: Thins the condensed soup into a creamy sauce that coats the noodles. You’ll need ¾ cup.
Frozen Mixed Vegetables: No need to thaw them first! Add them straight from the freezer and let them cook right in the sauce.
Seasonings: Dried thyme, onion powder, black pepper, and a little salt are all you need. Wait until the end to add salt since the chicken, soup, and broth already bring plenty of seasoning.

Recipe Variations

This recipe is pretty forgiving, which makes it perfect for using what you already have on hand.

Use Leftover Turkey: Swap the chicken for shredded turkey. This is especially good after Thanksgiving when you’re looking for something completely different to do with leftovers.
Change the Vegetables: Use your favorite frozen vegetable blend or keep it simple with peas and carrots. Corn, green beans, or even broccoli would work well here.
Swap the Soup: Cream of celery is my first choice if you’re out of cream of chicken. Cream of mushroom works too, but it will give the finished dish a stronger mushroom flavor.
Add More Pot Pie Flavor: Stir in a little poultry seasoning or extra thyme for a more traditional chicken pot pie flavor.
Top It With Something Crunchy: If you’re missing the crust, serve it with warm biscuits or sprinkle crushed buttery crackers over the top just before serving.
Make It Extra Creamy: Stir in a small splash of heavy cream at the end if you want a richer sauce. Just keep it small so you don’t thin out that cozy pot pie consistency.

The Secret To Keeping It Creamy

The biggest mistake you can make with chicken pot pie pasta is adding too many noodles. I tested this with a few different amounts, and 6 ounces of egg noodles is the sweet spot for this amount of sauce. It might not look like a lot when you measure them out, but once cooked, they bulk up quickly.

Stick with the 6 ounces and give the pasta a couple of minutes to rest after mixing. The sauce will thicken as it sits while still staying creamy enough to coat every noodle.

What to Serve with Chicken Pot Pie Pasta

This pasta already has chicken, vegetables, and noodles, so you really don’t need a side. But if you want to round out dinner, these are my favorite options:

Biscuits or Dinner Rolls: The obvious choice if you’re missing that buttery pot pie crust. They’re also perfect for scooping up any extra sauce.
Simple Green Salad: Something fresh and crisp is a nice contrast to the creamy pasta. Keep the dressing light and let the pasta be the star.
Roasted Vegetables: Broccoli, green beans, or asparagus are easy options that won’t compete with the flavors in the pasta.
Fresh Fruit: This is my go-to when I want the easiest possible side. Berries, sliced apples, grapes, or whatever is already in the fridge works perfectly.

Jess Best Tips

Don’t use the whole bag of noodles. Six ounces is intentional! Adding more will soak up too much sauce and leave the pasta dry.

Cook the noodles just until tender. They’ll continue to soften slightly when they’re tossed with the hot sauce, so avoid overcooking them.

Add the vegetables frozen. There’s no need to thaw them first. Toss them straight into the sauce and give them enough time to heat through.

Wait before adding salt. Rotisserie chicken, condensed soup, and chicken broth can all be fairly salty. Taste the finished pasta first, then season as needed.

Give it a few minutes to rest. The sauce will look a little loose when you first add the noodles, but it thickens quickly as it sits.

Frequently Asked Questions

Can I use leftover chicken instead of rotisserie chicken?

Absolutely. Any cooked, shredded or chopped chicken will work. This is a great way to use leftover baked or grilled chicken. Just make sure you have about 1½ cups.

Can I add the frozen vegetables without thawing them?

Yes! Add the vegetables straight from the freezer. They’ll heat through while the sauce simmers, which saves you an extra prep step.

Why did my chicken pot pie pasta turn out dry?

The most likely culprit is too many noodles. Stick with 6 ounces of dry egg noodles for the amount of sauce in this recipe. The noodles continue to absorb sauce as they sit, so using more can quickly make the pasta dry. Add a splash of milk. About 1/4 cup.

Can I use leftover turkey?

Definitely. Replace the chicken with an equal amount of cooked shredded turkey. It’s an easy way to turn Thanksgiving leftovers into a completely different dinner.

Storage and Reheating Instructions

Refrigerator: Store leftover Chicken Pot Pie Pasta in an airtight container in the refrigerator for up to 3 to 4 days. Keep in mind that the egg noodles will continue to soak up some of the sauce as they sit.
Reheating: Reheat individual portions in the microwave in 30-second intervals, stirring between each. Add a splash of chicken broth before reheating to loosen the sauce and bring back that creamy consistency.
Stovetop: For larger portions, reheat over medium-low heat with a splash of chicken broth. Stir frequently until warmed through, adding a little more broth if needed.

Chicken Pot Pie Pasta (Easy 20-Minute Dinner)

This easy Chicken Pot Pie Pasta combines two comfort food favorites in one quick dinner. Tender egg noodles, rotisserie chicken, and mixed vegetables are tossed in a creamy, savory pot pie sauce for a cozy meal that comes together with just a handful of ingredients.

Course Dinner

Cuisine American

Keyword chicken pot pie pasta

Prep Time 5

Cook Time 15

Servings

Calories 384kcal

Author Jesseca

Ingredients

6 oz wide egg noodles
1½ cups shredded rotisserie chicken
1 (10.5 oz) can cream of chicken soup
¾ cup chicken broth
1⅔ cups frozen mixed vegetables
½ teaspoon dried thyme
½ teaspoon onion powder
¼ teaspoon black pepper
Salt to taste

Instructions

Bring a large pot of salted water to a boil. Cook the egg noodles according to the package directions. Drain and set aside.
While the noodles cook, combine the shredded chicken, cream of chicken soup, chicken broth, frozen mixed vegetables, thyme, onion powder, and pepper in a large skillet over medium heat.
Cook for 5 to 8 minutes, stirring occasionally, until the vegetables are tender and the sauce is hot and slightly thickened.
Add the cooked egg noodles and gently toss until everything is evenly coated in the creamy sauce.
Taste and season with salt and additional pepper as needed.
Let the pasta sit for 2 to 3 minutes before serving. The sauce will continue to thicken as it sits.

Notes

Don’t use the entire bag of noodles. Six ounces gives you the best sauce-to-noodle ratio. More noodles can make the finished dish dry.
There’s no need to thaw the frozen vegetables before adding them to the skillet.
Leftover cooked chicken or turkey can be used in place of rotisserie chicken.
Wait until the end to add salt. The soup, broth, and rotisserie chicken already contain quite a bit.
Leftovers can be refrigerated in an airtight container for 3 to 4 days. Add a splash of chicken broth when reheating to loosen the sauce.

Nutrition

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Swedish Meatballs

Jesseca — Wed, 05 Aug 2026 01:35:19 +0000

These Crockpot Swedish Meatballs are the ultimate shortcut comfort food. Frozen cooked meatballs simmer in a rich, creamy gravy made with beef broth, heavy cream, and au jus seasoning, creating an easy slow cooker dinner with almost no prep. Serve them over egg noodles or mashed potatoes for a cozy meal that’s perfect for busy weeknights.

Easy Swedish Meatballs

This is one of those dinners that feels homemade without requiring much work. A few pantry staples and a bag of frozen meatballs are all it takes to make a rich, comforting meal everyone looks forward to.

Uses frozen cooked meatballs: Skip making meatballs from scratch and get dinner on the table with almost no prep.
No canned soup: The creamy gravy is made with beef broth, heavy cream, au jus seasoning, and sour cream for a richer, fresher flavor.
Perfect for busy weeknights: Spend just a few minutes assembling everything, then come back to a hot, comforting dinner.
Easy to serve your way: Spoon the meatballs over egg noodles, mashed potatoes, or even rice for a hearty meal.

I originally threw this recipe together on one of those evenings when I had absolutely no desire to cook. I spotted a bag of homemade meatballs in the freezer and decided to see if I could turn them into dinner with almost no effort. It ended up being such a hit that I make a point to keep meatballs stocked in the freezer just so we can have this recipe on repeat.

Jesseca’s Recipe Review

This recipe completely changed the way I look at frozen meatballs. I always assumed Swedish meatballs meant making everything from scratch, but this shortcut version is every bit as comforting with a fraction of the work. The gravy is rich, creamy, and tastes like it simmered all day. It’s become one of those dinners I keep in my back pocket for nights when I need something easy but still want everyone to leave the table happy.

Tip from Jesseca:

If you have freezer space, make a double batch of homemade meatballs and freeze them in meal-sized portions. They work beautifully in this recipe and make dinner feel homemade with almost zero effort. It’s one of my favorite ways to make future me’s life a little easier.

Crockpot Swedish Meatballs Ingredients

Everything works together to create a rich, creamy gravy without relying on canned soup, and if you already have homemade meatballs in the freezer, you’re halfway to dinner.

Beef broth: The base of the gravy. I like using low-sodium beef broth so I can control the salt since the au jus mix adds plenty of seasoning.
Heavy cream: Gives the sauce its rich, velvety texture. I don’t recommend substituting milk or half-and-half, which can make the gravy thinner and are more likely to separate.
Au jus gravy mix: Adds savory beef flavor and seasons the gravy without needing a long list of spices.
Frozen cooked meatballs: Homemade or store-bought both work well. There’s no need to thaw them first.
Cornstarch + water: Mixed into a slurry near the end of cooking to thicken the gravy until it’s perfectly spoonable.
Sour cream: Stirred in just before serving for that classic tangy Swedish meatball flavor and an extra creamy finish.

Variations

One of my favorite things about these 4 Hour Crockpot Swedish Meatballs is how easy they are to customize with whatever you already have on hand. The creamy gravy is incredibly forgiving, making it simple to put your own spin on the recipe.

Use store-bought meatballs: Fully cooked frozen meatballs work just as well as homemade. There’s no need to thaw them first.
Add mushrooms: Stir in 8 ounces of sliced mushrooms during the last hour of cooking for extra flavor and texture.
Try turkey or chicken meatballs: A lighter option that still pairs beautifully with the creamy sauce.
Add a splash of Worcestershire sauce: One or two teaspoons deepen the savory flavor without overpowering the gravy.
Season with nutmeg: Traditional Swedish meatballs often include a pinch of ground nutmeg. Stir in 1/8 teaspoon if you’d like a more classic flavor.
Finish with fresh herbs: A sprinkle of chopped parsley or fresh dill adds color and brightens the rich sauce.
Serve it your way: Spoon the meatballs over buttered egg noodles, creamy mashed potatoes, or steamed rice. They’re even delicious with crusty bread for soaking up every last bit of gravy.

Stovetop Instructions

Don’t have time to pull out the slow cooker? You can easily make these Swedish meatballs on the stovetop instead. It’s a great option when you need dinner on the table a little faster.

1. In a large saucepan or Dutch oven, whisk together the beef broth, heavy cream, and au jus gravy mix.
2. Add the frozen cooked meatballs and bring the sauce to a gentle simmer over medium heat.
3. Reduce the heat to medium-low, cover, and cook for 20 to 25 minutes, stirring occasionally, until the meatballs are heated through.
4. Whisk together the cornstarch and 2 tablespoons of cold water until smooth. Stir the slurry into the sauce and simmer for 2 to 3 minutes, or until the gravy has thickened.
5. Remove the pan from the heat and stir in the sour cream just before serving.

Serve over egg noodles, mashed potatoes, or rice, and enjoy while the gravy is hot and creamy.

What to Serve With Slow Cooker Swedish Meatballs

These Slow Cooker Swedish Meatballs are rich, creamy, and hearty, so they pair best with simple sides that soak up every last spoonful of gravy. Whether you’re serving them for a weeknight dinner or a holiday meal, you have plenty of delicious options.

Egg noodles: The classic choice. Wide egg noodles catch the creamy gravy perfectly.
Mashed potatoes: Fluffy mashed potatoes turn this into the ultimate comfort food dinner.
Steamed rice: White or brown rice makes an easy, family-friendly alternative.
Roasted vegetables: Broccoli, carrots, Brussels sprouts, or green beans add a little freshness to balance the richness of the sauce.
Dinner rolls or crusty bread: Perfect for mopping up every last bit of the creamy gravy.
Simple side salad: A crisp green salad with a light vinaigrette keeps the meal from feeling too heavy.
Buttered peas: A quick side that’s a favorite with kids and comes together in just a few minutes.

No matter how you serve them, don’t forget an extra spoon. The creamy gravy is just as good as the meatballs, and no one wants to leave any behind.

Jess’s Best Tips

Keep the meatballs frozen. There’s no need to thaw them first. Starting with frozen meatballs helps them hold their shape and keeps them from becoming too soft in the slow cooker.

Whisk the sauce before adding the meatballs. Taking an extra minute to fully dissolve the au jus mix prevents little pockets of seasoning and gives you a smoother gravy.

Use cold water for the cornstarch slurry. Cornstarch mixes much more easily with cold water. If you add it directly to the hot gravy, you’ll end up chasing stubborn lumps.

Wait to add the sour cream. Stir it in right before serving instead of letting it cook for hours. This keeps the sauce smooth, creamy, and less likely to separate.

Don’t skip tasting the gravy. Different brands of beef broth and meatballs can vary in saltiness. Give the gravy a quick taste before serving and adjust with black pepper or a splash of Worcestershire sauce if you think it needs a little extra depth.

Let the gravy sit for a few minutes. After stirring in the sour cream, let everything rest for about 5 minutes before serving. The gravy will finish thickening and cling beautifully to the meatballs and noodles.

Frequently Asked Questions

Can I use store-bought frozen meatballs?

Yes! Fully cooked frozen meatballs work perfectly in this recipe. There’s no need to thaw them first. Homemade meatballs will give you the best flavor, but store-bought meatballs are a great shortcut for busy nights.

Can I double the recipe?

Yes, as long as your slow cooker is large enough. A 6 to 8-quart slow cooker can usually handle a double batch. You may need to add an extra 30 to 60 minutes of cooking time if the crock is very full.

Why is my gravy too thin?

If the gravy hasn’t thickened enough, give the cornstarch slurry a few extra minutes to work. Slow cookers can vary, so the sauce may need an additional 5 to 10 minutes after adding the slurry. Be sure to keep the lid on while it thickens.

Can I cook these on Low for 8 hours?

I don’t recommend it. Since the meatballs are already fully cooked, they only need enough time to heat through and absorb the flavors of the gravy. Cooking them longer can cause the sauce to become too thick, and the dairy has a greater chance of separating. For the creamiest results, stick with 4 hours, then stir in the cornstarch slurry and sour cream just before serving.

Storage and Reheating Instructions

If you happen to have leftovers, they reheat beautifully for an easy lunch or second dinner. Just keep in mind that the gravy will continue to thicken as it chills.

Refrigerator. Let the Swedish meatballs cool completely before transferring them to an airtight container. Store in the refrigerator for up to 4 days.

Reheating

Stovetop: Warm over medium-low heat, stirring occasionally, until heated through. If the gravy is thicker than you’d like, stir in a splash of beef broth or milk to loosen it.
Microwave: Heat individual portions in 30-second intervals, stirring between each, until hot. Add a splash of beef broth or milk if needed to restore the creamy consistency.

Avoid boiling the gravy during reheating, as high heat can cause the dairy to separate.

Crockpot Swedish Meatballs with Frozen Meatballs

These Crockpot Swedish Meatballs are an easy slow cooker dinner made with frozen cooked meatballs simmered in a rich, creamy gravy. Ready with just a few minutes of prep, they're perfect served over egg noodles or mashed potatoes for an easy weeknight comfort food meal.

Course Dinner

Cuisine American

Keyword swedish meatballs

Prep Time 5

Servings

Calories 265kcal

Author Jesseca

Ingredients

2 cups beef broth
1 cup heavy cream
1 packet au jus gravy mix
30 to 40 frozen cooked meatballs
2 tablespoons cornstarch
2 tablespoons cold water
1/4 cup sour cream

Instructions

In the slow cooker, whisk together the beef broth, heavy cream, and au jus gravy mix until smooth.
Add the frozen meatballs and gently stir to coat.
Cover and cook on high for 3 to 4 hours, or until the meatballs are hot throughout.
About 30 minutes before serving, whisk together the cornstarch and cold water until smooth. Stir the slurry into the slow cooker, cover, and continue cooking until the gravy has thickened.
Stir in the sour cream just before serving.
Serve over egg noodles, mashed potatoes, or rice with a sprinkle of fresh parsley if desired.

Notes

Keep the meatballs frozen. There’s no need to thaw them before adding them to the slow cooker.

Nutrition