Easy Recipes for Family Time - Seeded At The Table

Ham and Cabbage Soup

Nikki Gladd — Thu, 20 Aug 2026 14:00:31 +0000

This ham and cabbage soup is a comforting, cozy meal that's packed with savory flavor, tender vegetables, and perfect for using up leftover ham on chilly days.

If you're looking for a simple, hearty weeknight dinner that will warm you up from the inside out, this cabbage & ham soup is exactly what you need. It’s light yet filling, loaded with tender cabbage, smoky ham, and soft baby potatoes, and comes together effortlessly in one pot.

I love making a big batch of this soup after the holidays when we have leftover ham in the fridge, or during busy weeknights when I need a warm, quick meal on the table. My family loves soaking up the flavorful broth with a slice of warm, crusty bread!

Why You'll Love This Cabbage & Ham Soup

This classic ham and cabbage soup is a weeknight staple for a reason:

Quick & easy -- ready in under 35 minutes in just one pot
Budget-friendly -- turns simple ingredients into a rich, comforting meal
Great for leftovers -- the ultimate way to use up holiday ham
Great for meal prep -- tastes even better the next day as the flavors meld together
Perfect for sharing -- the ultimate meal to pack in a mason jar and drop off for a sick neighbor or friend in need of a little comfort

If you've been searching for a nourishing, easy dinner recipe, this cabbage & ham soup checks every box!

Ingredients

1 tablespoon olive oil
1 medium yellow onion, diced
2 to 3 celery stalks, sliced
2 medium carrots, sliced
2 cups cooked, boneless ham, diced
4 cups green cabbage, chopped
12 oz baby potatoes, diced
6 to 7 cups chicken broth (adjust depending on how brothy you want it)
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
½ teaspoon dried thyme
½ teaspoon garlic powder
1 bay leaf

Helpful Ingredient Tip

I typically buy ham from Sam's Club when we're feeding the family or saving leftovers for soup prep. If you happen to have a leftover ham bone on hand, toss it right into the pot while the soup simmers—it adds an incredible depth of rich, smoky flavor to the broth!

How to Make Cabbage & Ham Soup

Heat the olive oil in a large pot over medium heat. Add the diced onion, sliced celery, and carrots. Cook for 5 to 6 minutes until the vegetables are slightly softened.
Stir in the diced cooked ham and cook for 2 minutes to let the flavors warm through.
Add the chopped cabbage, baby potatoes, chicken broth, salt, black pepper, dried thyme, garlic powder, and bay leaf.
Turn the heat to high and bring the soup to a boil. Reduce to a gentle simmer, cover with a lid, and cook for 20 to 25 minutes, or until the potatoes and carrots are tender.
Remove the bay leaf. Taste and adjust seasonings as needed, adding more broth or water if you prefer a brothier soup. Ladle into bowls and serve warm!

Creamy Ham and Cabbage Soup

Want a richer, comforting twist on this recipe? This variation is just as easy.

Stir in ½ cup of heavy cream or half-and-half during the last 5 minutes of simmering. The result is a silky, velvety broth with a subtle creaminess -- perfect for soup lovers looking for extra comfort on a cold evening.

Easy Variations and Add-Ins

This cabbage & ham soup is incredibly versatile. Try mixing in:

White beans or cannellini beans for added fiber and texture
Diced fire-roasted tomatoes for a savory, subtle tang
A splash of apple cider vinegar right before serving to brighten up the flavors
A pinch of red pepper flakes if you like a little kick of heat

You can customize it based on what you have in your pantry or your family's favorites.

Storage Tips

Store leftover ham and cabbage soup in an airtight container in the refrigerator for up to 4 days. Reheat individual portions on the stove or in the microwave until warmed through. You can also freeze this soup for up to 3 months.

Frequently Asked Questions (FAQ)

Q: Can I make this ham and cabbage soup in a Slow Cooker or Crockpot?

A: Yes! Sauté the onions, celery, carrots, and ham as directed in steps 1 and 2, then transfer everything to the slow cooker bowl along with the remaining ingredients. Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours until the potatoes and carrots are tender.

Q: Can I use red cabbage instead of green cabbage?

A: While you can technically use red cabbage, it will bleed a purple hue into the broth and turn the soup a dark color. Stick with standard green cabbage or Savoy cabbage for the best taste and presentation!

Q: Is this soup low carb and keto friendly?

A: Because this version includes baby potatoes, it contains some carbs. If you're following a strict keto or low-carb diet, simply swap the potatoes for cauliflower florets or extra cabbage!

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Leave a rating or comment below—we’d love to hear your thoughts!

Photos by Lindsay Evers Photography

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This easy ham and cabbage soup is a flavorful one-pot meal for busy weeknights or using up leftover ham. Simple and nourishing!

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 164kcal

Author Nikki Gladd

Ingredients

1 tablespoon olive oil
1 medium yellow onion diced
2 to 3 celery stalks sliced
2 medium carrots sliced
2 cups cooked boneless ham, diced
4 cups green cabbage chopped
12 oz baby potatoes diced
6 to 7 cups chicken broth adjust depending on how brothy you want it
1 teaspoon salt adjust to taste
½ teaspoon black pepper
½ teaspoon dried thyme
½ teaspoon garlic powder
1 bay leaf

Instructions

Heat oil in a large pot over medium heat. Add onion, celery, and carrots. Cook 5 to 6 minutes until slightly softened.
Stir in diced ham and cook for 2 minutes.
Add cabbage, potatoes, broth, salt, pepper, thyme, garlic, bay leaf and spices.
Turn heat to high and bring to a boil. Reduce to a gentle simmer. Cover and cook 20 to 25 minutes, until potatoes and carrots are tender.
Remove bay leaf. Adjust seasoning, to taste. Add more broth or water, if desired.

Notes

Nutrition information is an estimate only and may vary.
Suggested instructions for the slow cooker. (I have not tested.) Complete steps 1 and 2 above, then add all ingredients to the slow cooker bowl. Cover and cook on low 7-8 hours, or high 4-5 hours.

Nutrition

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Classic Reuben Sandwich Recipe

Nikki Gladd — Wed, 19 Aug 2026 19:05:31 +0000

This easy reuben sandwich recipe layers tender corned beef, tangy sauerkraut, melty Swiss cheese, and rich Thousand Island dressing between buttery, toasted marbled rye for the ultimate homemade reuben sandwich.

If you're looking for the ultimate deli-style classic to make right in your own kitchen, this easy reuben sandwich recipe is exactly what you need. It’s warm, buttery, loaded with savory corned beef, tangy sauerkraut, melty Swiss cheese, and topped off with creamy homemade Thousand Island dressing—all grilled to golden-brown perfection on marbled rye bread!

My 16-year-old son actually makes these for us, and it has been such a great way to get him involved in the kitchen!

Why You'll Love This Reuben Sandwich

This classic reuben sandwich is a staple in our house for a reason:

Quick & easy -- simple enough for teens to make!
Deli-quality at home -- crisp on the outside, warm and melty on the inside
Homemade sauce -- the custom Thousand Island takes it over the top
Packed with flavor -- the perfect balance of savory meat, tangy sauerkraut, and rich cheese

If you've been searching for the best restaurant-style reuben sandwich recipe, this family favorite checks every single box!

Ingredients

Here is everything you need to build these incredible sandwiches:

For the Homemade Thousand Island Dressing:

½ cup mayonnaise
2 tablespoons ketchup
1 tablespoon sweet pickle relish
1 teaspoon white vinegar
1 teaspoon sugar
1 tablespoon minced onion
Salt and black pepper, to taste

For the Sandwiches:

8 slices marbled rye bread
12 oz. thinly sliced corned beef
1 can (8 oz.) sauerkraut, rinsed and well drained
½ cup Thousand Island dressing (homemade or store-bought)
4 to 8 slices Swiss cheese (depending on size of bread slices)
Spreadable butter

Helpful Ingredient Tip

I typically pick up thin-sliced corned beef directly from the grocery store deli counter for the best flavor and texture. For the sauerkraut, make sure to drain it thoroughly! Press it into a fine-mesh sieve with a fork or spoon to push out all the liquid—this is the secret to keeping your reuben sandwich crisp instead of soggy.

How to Make Reuben Sandwiches

For the Homemade Thousand Island Dressing: In a medium bowl, whisk together the mayonnaise, ketchup, sweet pickle relish, white vinegar, sugar, minced onion, salt, and pepper until combined. Cover and chill in the refrigerator for at least 30 minutes to allow the flavors to meld.

For the Sandwiches:

Prep the surface: Preheat an electric griddle or a large skillet over medium heat. Drain and rinse the sauerkraut thoroughly in a fine-mesh strainer.
Layer the ingredients: Place four slices of marbled rye bread on a clean work surface. Arrange the sliced corned beef evenly across each slice of bread. Top each with a quarter of the sauerkraut, 2 tablespoons of Thousand Island dressing, and 1 to 2 slices of Swiss cheese. Close the sandwiches with the remaining bread slices.
Butter and toast: Butter the top side of each sandwich. Place them buttered-side down onto the hot griddle. Carefully butter the unbuttered top slice while the bottom side toasts.
Grill to perfection: Toast and flip the sandwiches until the bread is golden-brown and crispy on both sides, and the Swiss cheese is fully melted. (Work in batches of two if your skillet isn't large enough for all four!) Slice and serve warm.

Easy Variations and Add-Ins

This versatile reuben sandwich recipe is easy to customize based on what you have on hand:

Sautéed Sauerkraut: For extra flavor and to guarantee a crisp sandwich, quickly sauté the sauerkraut in a little butter before assembling.
Rachel Sandwich: Swap the corned beef for sliced deli turkey or thin-sliced pastrami.
Russian Dressing: Substitute Russian dressing for Thousand Island if you prefer a zesty, spicier sauce.
Double Cheese: Place a slice of cheese on both the top and bottom pieces of bread to build an extra-melty barrier around the filling.

Storage Tips

While a fresh reuben sandwich is best enjoyed right off the griddle, leftover cooked sandwiches can be wrapped in foil and kept in the fridge for up to 2 days. Reheat in a skillet or air fryer over low heat to crisp the bread back up—avoid the microwave so the rye bread doesn't turn soft! Extra dressing will keep in an airtight jar in the fridge for up to a week.

Frequently Asked Questions (FAQ)

Q: How do I keep my reuben sandwich from getting soggy?

A: Pressing the sauerkraut dry in a fine-mesh strainer with the back of a spoon is essential! You can also sauté it briefly in a pan first to cook off extra moisture.

Q: Can I use store-bought Thousand Island dressing?

A: Absolutely! Store-bought works great for a fast shortcut, though making the quick homemade dressing takes just a few minutes and adds amazing fresh flavor.

Q: What bread works best for a reuben sandwich?

A: Marbled rye or dark rye bread provides the classic earthy flavor and holds up best under the warm fillings.

More Easy Sandwich Recipes

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Photos by Lindsay Evers Photography

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Reuben Sandwich Recipe

How to make the best reuben sandwich at home with corned beef, tangy sauerkraut, melty Swiss cheese, and homemade dressing on toasted rye!

Course Lunch

Cuisine American

Keyword reuben sandwich

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 580kcal

Author Nikki Gladd

Ingredients

For the homemade thousand island dressing (can use store-bought instead):

½ cup mayo
2 tablespoons ketchup
1 tablespoon sweet pickle relish
1 teaspoon white vinegar
1 teaspoon sugar
1 tablespoon minced onion
S&P to taste

For the sandwiches:

8 slices marbled rye bread
12 oz. thinly sliced corned beef (we buy from the grocery store deli)
8 oz. can sauerkraut , rinsed and well drained
½ cup Thousand Island dressing homemade above or store-bought
4 to 8 slices Swiss cheese depending on size of bread slices
Spreadable butter

Instructions

For the homemade Thousand Island dressing:

Combine all ingredients in a medium bowl. Cover and chill in the refrigerator for at least 30 minutes for best flavor. Use as directed in the recipe and store leftovers in the fridge.

For the sandwiches:

Preheat electric griddle or a large skillet over medium heat. Drain sauerkraut in a fine mesh strainer.
Meanwhile, place four slices of bread on a clean prepping surface. Arrange corned beef evenly on each slice of bread. Layer each with a quarter of the sauerkraut, 2 tablespoons of the dressing, and a slice or two of the cheese. Top with the remaining bread slices.
Butter the top bread slice and place sandwiches buttered side down on the hot griddle. Carefully butter the opposite bread slice while the other side is toasting. Toast and flip sandwiches until the bread is crispy and golden on both sides, and cheese is melted. (Toast two at a time, or all at once, depending on the size of your griddle/skillet.)

Notes

We like to quickly butter/saute’ the sauerkraut first, for added depth of flavor and to keep from being soggy. But, not necessary.
To drain sauerkraut, place in fine mesh sieve and push with a fork or spoon.
Nutrition information is an estimate only and will vary.

Nutrition

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Peanut Butter Protein Energy Bites (No Bake & Easy!)

Nikki Gladd — Sat, 09 May 2026 16:22:50 +0000

These peanut butter protein energy bites are a quick, no-bake snack that’s naturally sweetened, packed with protein, and perfect for busy days.

If you're looking for a quick, satisfying snack that will actually keep you full, these peanut butter energy protein bites are exactly what you need. They're soft, naturally sweetened, loaded with protein, and come together in minutes.

I always keep a batch of these in the fridge for busy mornings, after-school snacks, or that mid-afternoon moment when you need something filling but a little sweet. They even show up in my kids lunch boxes!

Why You'll Love These Peanut Butter Protein Bites

These no-bake protein bites are a staple for a reason:

Quick & easy -- ready in under 15 minutes
No bake -- perfect year round
Packed with protein -- keeps you satisfied
Great for snack prep -- make once, enjoy all week

If you've been searching for an easy healthy snack, these energy bites check the box!

Ingredients

1 cup creamy natural peanut butter
½ cup honey
1 ½ cups rolled quick oats (not instant)
½ cup vanilla protein powder
Pinch of salt
½ cup semi-sweet chocolate chips

Helpful Ingredient Tip

I typically use Member's Mark brand (Sam's Club) for the peanut butter and honey. It's the best price for a large amount. For the protein powder, I use Orgain plant-based protein powder, also purchased at Sam's Club.

How to Make Peanut Butter Protein Energy Bites

In a large bowl, mix together the peanut butter, honey, oats, protein powder, and salt until combined. The mixture will be thick and slightly sticky.
Fold in the chocolate chips until evenly distributed.
Roll the mixture into about 24 balls (around 1 ½ tablespoons each) and place them on a wax paper-lined baking sheet.
Refrigerate for 10 minutes to help them firm up, then transfer to an airtight container.

Double Chocolate Peanut Butter Protein Bites

Want a richer, chocolatey version? This variation is just as easy.

Add ½ cup unsweetened cocoa powder to the base mixture before folding in the chocolate chips. The result is a deeper chocolate flavor with a brownie-like taste -- perfect for chocolate lovers.

Easy Variations and Add-Ins

These peanut butter protein energy bites are incredibly versatile. Try mixing in:

Mini M&Ms
Chopped nuts
Raisins or dried cranberries
Chia seeds or flaxseed
Shredded coconut
White chocolate chips

You can customize them based on what you have on hand or your family's favorites.

Storage Tips

Store your peanut butter protein energy bites in an airtight container in the refrigerator for up to 3 weeks. You can also freeze them for longer storage -- let set at room temperature for a few minutes before eating.

Frequently Asked Questions (FAQ)

Q: Can I use old-fashioned oats instead of quick oats?

A: Yes, you can, but there will be a slightly chewier texture. If you prefer a softer bite, process the oats in a blender for a few seconds before adding to the mix.

Q: Can I make these into bars instead of bites?

A: Absolutely! Just press the mixture into a lined pan, chill until firm, and then cut into bars for easy grab-and-go snacks.

Q: What protein powder works best?

A: I use Orgain vanilla plant-based protein powder, but you can use whey protein depending on your preference. Just be aware that some powders absorb more moisture than others, so you may need to adjust slightly.

More Energy Snack Recipes

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Photos by Lindsay Evers Photography

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Protein Butter Protein Energy Bites

These peanut butter protein energy bites are a quick, no-bake snack that’s naturally sweetened, packed with protein, and perfect for busy days.

Course Snack

Cuisine American

Keyword peanut butter protein energy bites

Prep Time 5

Chill Time 10

Total Time 15

Servings bites

Calories 135kcal

Author Nikki Gladd

Ingredients

1 cup creamy natural peanut butter
½ cup honey
1 ½ cups rolled quick oats (not instant)
½ cup vanilla protein powder (I use Orgain plant-based protein powder)
Pinch Salt
½ cup semi-sweet chocolate chips

Instructions

In a large bowl, mix the peanut butter, honey, oats, protein powder and salt until just combined. Fold in the chocolate chips until evenly distributed.
Roll dough into about 24 balls (about 1 ½ tablespoons each). Place on a wax paper lined baking sheet. Refrigerate 10 minutes. Transfer to an airtight container and store in the fridge for up to 3 weeks.

Notes

To make double chocolate energy bars, stir in ½ cup unsweetened cocoa powder to the base.
Other optional variations: mini M&Ms, nuts, raisins, cranberries, chia seeds, coconut shreds, flaxseed, white chocolate chips.
Nutrition information is an estimation only, and can vary.

Nutrition

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Chicken Bacon Ranch Mac and Cheese

Nikki Gladd — Mon, 13 Apr 2026 16:00:39 +0000

This chicken bacon ranch mac and cheese is the ultimate comfort food, combining tender chicken, crispy bacon, and a creamy ranch-infused cheese sauce. Baked until bubbly with a buttery cracker topping, it's an easy crowd-pleasing dinner the whole family will love.

Why You'll Love This Mac and Cheese

If you're searching for a mac and cheese recipe that is cheesy, savory and totally satisfying, this recipe delivers. Here's why we love it:

Creamy cheesy goodness: A blend of cheddar, Monterey Jack, and Parmesan with ranch dressing gives the sauce a rich, tangy flavor.
Protein-packed: Tender chunks of seasoned chicken make this dish more filling than a typical mac and cheese.
Crispy, flavorful topping: Buttered Ritz crackers and crumbled bacon add texture and extra flavor.
Family friendly: Even picky eaters love the familiar flavors of cheese, bacon and pasta.

Ingredients

Grab the following ingredients to make this mac and cheese recipe:

Elbow macaroni
Olive oil
Boneless chicken breasts
Butter
Flour
Salt and pepper
Milk
Shredded cheddar
Shredded Monterey Jack
Parmesan
Ranch dressing
Ritz crackers
Parsley
Bacon

All of these ingredients are easily found at any grocery store, or may already be in your pantry!

How to Make Chicken Ranch Mac and Cheese

This recipe is very simple and a great weeknight meal. Scroll to the bottom of this post for the full recipe instructions. The general steps are as follows:

Preheat oven to 350°F.
Prepare macaroni according to package directions; drain.
Meanwhile, cook the chicken in a skillet.
Remove chicken and make cheese sauce.
Cut the chicken into bite sized pieces and add back to the skillet, along with the cooked macaroni.
Combine crushed Ritz crackers with melted butter. Sprinkle over macaroni. Top with bacon.
Bake 20 minutes.

Helpful Tips

Follow these tips for the best results for your chicken ranch mac and cheese:

Cook pasta al dente: The macaroni will continue to bake in the oven, so slightly undercooked pasta prevents mushy mac and cheese.
Use thin-cut chicken breasts: They cook faster and stay tender when cut into bite-sized pieces.
Don't skip the ranch: It's what gives this mac and cheese it's signature flavor.
Oven-proof skillet: Cast iron is ideal, but any oven-safe skillet or baking dish will do.

Frequently Asked Questions

Can I make this ahead of time?

Yes! Prepare the mac and cheese and store it in the fridge before baking. Bake just before serving, adding a few extra minutes.

Can I substitute the cheeses?

Absolutely! Cheddar and Monterey are a classic, but Gouda or Colby work well. Mix to your taste.

Can I skip the bacon?

Yes, but the bacon adds a smokey crunch.

What size macaroni should I use?

Stick to regular elbow macaroni. Large sizes don't cook evenly and can affect the sauce coating.

Storage and Leftovers

Store leftover chicken ranch mac and cheese in an airtight container in the fridge for up to 4 days. To reheat:

Microwave in 1 minute intervals, stirring in between.
Oven: Cover with foil and bake at 350°F until heated through, about 15 to 20 minutes.

Serving Ideas

This chicken ranch mac and cheese pairs beautifully with:

Roasted or steamed vegetables (broccoli, green beans, or asparagus)
Garlic or French bread for soaking up extra cheese sauce
A fresh garden salad to balance the richness

For gatherings, serve straight from the skillet for an impressive rustic presentation.

With tender chicken, melty cheese, and a crunchy bacon topping, this chicken ranch mac and cheese is perfect for weeknight dinners, potlucks, or anytime you want a hearty satisfying meal.

More Mac and Cheese Recipes

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Photos by Lindsay Evers Photography

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Chicken Bacon Ranch Mac and Cheese

This chicken bacon ranch mac and cheese is the ultimate comfort food, combining tender chicken, crispy bacon, and a creamy ranch-infused cheese sauce.

Course Main Course

Cuisine American

Keyword chicken ranch mac and cheese

Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings servings

Calories 610kcal

Author Nikki Gladd

Ingredients

1 ½ cups uncooked elbow macaroni
2 tablespoons olive oil
13 oz. thin cut boneless skinless chicken breasts
1 ½ tablespoons butter
1 ½ tablespoons all-purpose flour
½ teaspoon salt plus more to season chicken
¼ teaspoon black pepper plus more to season chicken
¾ cup milk
1 cup shredded cheddar cheese
½ cup shredded monterey jack cheese
¼ cup Parmesan cheese
½ cup ranch dressing
half sleeve Ritz crackers crushed
2 tablespoons butter melted
1 teaspoon dried Parsley flakes (optional)
5 bacon strips cooked and crumbled

Instructions

Preheat oven to 350°F
In a 4-qt pot, boil 1 ½ cups macaroni according to package directions for al dente.
Meanwhile, in a large oven-proof skillet, heat 2 tablespoons olive oil over medium-high heat. Add chicken to the skillet in a single layer; season evenly with salt and pepper. Cook for 6 minutes, flip and season the other side with salt and pepper. Cook for another 6 minutes or until the internal temperature reads 165°F. Remove chicken from skillet; set aside loosely covered with foil.
Without wiping out the skillet, melt 1 ½ tablespoons butter. With a wooden spoon, stir in 1 ½ tablespoons flour, ½ teaspoon salt and ¼ teaspoon pepper, cook for 1 minute until smooth. In a small steady stream, gradually add ¾ cup milk while whisking constantly. Bring to a boil and cook until thick, stirring frequently. Add 1 cup cheddar, ½ cup Monterey jack, and ¼ cup Parmesan. Stir until smooth, then mix in ½ cup ranch dressing.
Cut the cooked chicken into bite-sized pieces. Add to the skillet with the macaroni and toss until coated with the cheese. Toss crackers with melted butter and parsley. Sprinkle evenly over the macaroni in the skillet. Top with the crumbled bacon.
Place the skillet in the preheated oven. Bake for 20 minutes, or until the topping is golden.

Notes

I use my cast iron skillet, but any oven proof skillet will do.
If your skillet is not oven proof, you can transfer the macaroni casserole to a greased 9x9 baking dish before topping with crackers and bacon.
We like to serve this with a side dish of roasted veggies (like asparagus or broccolini) and French bread.
Try other favorite cheese variations to mix up the flavor.
This recipe can be doubled in a 9x13 pan. Same baking time.
Do not use the large size macaroni. Just regular size.

Nutrition

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Strawberry Shortcake Trifle

Nikki Gladd — Tue, 31 Mar 2026 14:08:02 +0000

This strawberry shortcake trifle is an easy, crowd-pleasing dessert layered with juicy strawberries and creamy goodness—perfect for gatherings since it’s simple to just spoon and serve.

If you're looking for a simple but beautiful dessert, this strawberry shortcake trifle is it. It comes together quickly, but looks like you spent hours making it. It's one of those recipes that works well for a casual family gathering, or a holiday table or potluck.

Why You'll Love This Recipe

Last year, my niece had a strawberry theme for her first birthday party. I made this trifle in lieu of a cake for dessert. This strawberry trifle dessert checks all the boxes:

Easy to make -- no baking required if you used store-bought pound cake
Feeds a crowd -- serves a large group with minimal effort
Make-ahead friendly -- actually tastes better after chilling
Beautiful presentation -- those layers look stunning in a glass bowl
Light and refreshing -- the strawberries and yogurt keep it from feeling too heavy

It's the kind of dessert people go back for seconds (and ask for the recipe before they leave).

Ingredients

2 tablespoons granulated sugar
2 lb fresh strawberries, hulled and sliced
1 loaf butter pound cake, cut into bite-sized cubes**
2 lb tub strawberry yogurt (you may not use it all)
16 oz Cool Whip

Note: I typically use a bakery style pound cake (about 31 oz total), but use only around 24 oz (1.5lb), leaving a little extra.

How to Make Layered Strawberry Dessert

This strawberry shortcake trifle comes together in just a few simple steps:

Prep the strawberries
Placed sliced strawberries in a large bowl and toss with sugar. Refrigerate for 30 minutes to let them release their juices and become extra flavorful.
Start layering
In a trifle dish or large glass bowl, add half the pound cake cubes as your base layer.
Add the creamy layers
Spoon half the strawberry yogurt over the cake, followed by half of the strawberries, and then half of the Cool Whip.
Repeat
Repeat layers with the remaining pound cake, yogurt, strawberries, and Cool Whip.
Garnish and chill
Top with extra strawberries for a pretty finish, if desired. Cover and refrigerate for at least 2 hours before serving.

The chilling time allows all the ingredients to meld together into that strawberry shortcake trifle texture -- soft creamy, and full of flavor.

Helpful Tips

Use ripe strawberries -- The sweeter your strawberries, the better your trifle will taste.
Don't skip the sugar step -- This helps create a light syrup that soaks into the cake layers.
Cut cake evenly -- Bite-sized cubes make layers easier and prettier.
Use a clear dish -- A glass bowl or trifle dish shows off those gorgeous layers.
Customize it -- Swap strawberry yogurt for vanilla or cheesecake flavor for a slightly different twist.

Frequently Asked Questions

Q: Can I make this strawberry shortcake trifle ahead of time?

A: Yes! It's actually best made a few hours ahead so flavors can blend. But the night before is fine, too.

Q: Do I have to use Cool Whip?

A: No, you can substitute homemade whipped cream if your prefer.

Q: Can I use frozen strawberries?

A: Fresh is best for texture, but frozen can work in a pinch. Just thaw and drain excess moisture first.

Q: What can I use instead of pound cake?

A: Angel food cake or sponge cake are great lighter options.

Storage and Leftovers

Store any leftover strawberry shortcake trifle covered in the refrigerator for up to 3 days. The cake will continue to soften more over time.

If you're making it ahead, keep it chilled until ready to serve. Just note that after a couple of days the layers will be less defined.

More Strawberry Dessert Recipes

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Strawberry Pound Cake Trifle

This strawberry shortcake trifle is an easy, crowd-pleasing dessert layered with juicy strawberries and creamy goodness—perfect for gatherings since it’s simple to just spoon and serve.

Course Dessert

Cuisine American

Prep Time 40

Chill Time 2

Total Time 2 40

Servings servings

Calories 358kcal

Author Nikki Gladd

Ingredients

2 tablespoons granulated sugar
2 lb fresh strawberries hulled and sliced
1.5 lb loaf butter pound cake cut into bite sized cubes**
2 lb tub strawberry yogurt (I don’t use it all)
16 oz Cool Whip

Instructions

Place strawberries in a large bowl and toss with sugar. Refrigerate for 30 minutes to allow the flavors to blend.
In a trifle dish or large glass bowl, layer half of the pound cake pieces on the bottom. Spoon half of the yogurt over the cake, followed by half of the sugared strawberries, then half of the Cool Whip.
Repeat the layers with the remaining pound cake, yogurt, strawberries, and Cool Whip.
For a decorative touch, garnish the top with extra fresh strawberries if desired.
Cover and refrigerate for 2 hours before serving.

Notes

**I typically use the pound cake from Costco bakery. It’s 31 oz (or 1 lb 15 oz), and I use about 24 oz (or 1.5 lb), so I always have some left over.
Customize by subbing with vanilla or cheesecake yogurt, angel food cake or sponge cake.
Fresh strawberries are preferred, but frozen can be used in a pinch, if thawed and well drained.
Nutrition information is an estimate only.

Nutrition

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Homemade Hot Cocoa

Nikki Gladd — Sat, 14 Feb 2026 02:18:20 +0000

There is nothing cozier than a warm mug of chocolaty goodness. This homemade hot cocoa is rich, creamy, and easy to make -- perfect for sipping alone or with cookies.

Why You'll Love This Hot Cocoa Recipe

Learning how to make hot cocoa at home has never been easier. This recipe is our favorite because it delivers:

Creamy, cafe-style texture with milk and half-and-half
Perfectly sweet and chocolaty flavor that's easy to adjust
Simple ingredients you likely already have
Four servings with each cup poured straight from the pot

Ingredients

¾ cup sugar
⅓ cup unsweetened cocoa powder
Pinch of salt
⅓ cup boiling water
3 ½ cups milk
1 teaspoon vanilla extract
½ cup half-and-half

How to Make Hot Cocoa

Scroll to the recipe card at the bottom of this post for the full detailed recipe. The general steps are as follows:

Whisk the sugar, cocoa and salt in a saucepan.
Stir in the boiling water. Whisk until sugar is dissolved.
Turn heat to medium high and bring to a simmer. Cook 2 minutes, constantly stirring
Pour in the milk and heat over medium heat to 180°F.
Remove from heat, stir in vanilla, pour into individual mugs with half-and-half.

Helpful Tips

Follow these tips for perfect homemade hot cocoa every time:

Dissolve cocoa into boiling water first to prevent clumps.
Heat milk gently-don't boil to avoid scorching.
Add half-and-half into each individual mug to cool the drink to the right temperature.
Whisk constantly for smooth, creamy consistency.
Top creatively with marshmallows, whipped cream, sprinkles, or a dash of shaved chocolate.

Frequently Asked Questions

Q: Can I make it non-dairy?

A: Yes! Use almond, oat, or soy milk and coconut cream instead of dairy. (My favorite is actually oat milk.)

Q: Can I prepare it ahead of time?

A: You can make the cocoa base (sugar, cocoa, water) ahead, then heat with milk when ready.

Q: How can I make it extra rich?

A: Stir in a piece of chocolate while heating milk or add more half-and-half.

Serving Ideas

Make your hot cocoa even more special:

Toppings: Whipped cream, marshmallows, chocolate shavings, or sprinkles
Flavors: Cinnamon, nutmeg, peppermint, or vanilla
Pairings: Cookies, brownies, or pastries

With this guide on how to make hot cocoa, you can enjoy a rich, creamy, and chocolaty drink anytime. Quick, easy, and customizable, it's the ultimate comfort in a mug.

More Hot Cocoa Recipes

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Photos by Lindsay Evers Photography

Recipe Card

Homemade Hot Cocoa

There is nothing cozier than a warm mug of chocolaty goodness. This homemade hot cocoa is rich, creamy, and easy to make -- perfect for sipping alone or with cookies.

Course Drinks

Cuisine American

Keyword how to make hot cocoa

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 292kcal

Author Nikki Gladd

Ingredients

¾ cup granulated sugar
⅓ cup unsweetened cocoa powder
Pinch of salt
⅓ cup boiling water
3 ½ cups milk
1 teaspoon pure vanilla extract
½ cup half and half

Instructions

Whisk together the sugar, cocoa powder and salt in a medium saucepan. (I use a pourable stainless steel saucepan.) Stir in the boiling water, and whisk until sugar is dissolved. Turn on heat to medium high and bring to a simmer. Cook for 2 minutes, constantly stirring.
Pour in the milk and heat over medium heat until temperature reaches 180°F, stirring occasionally. Do not allow the mixture to come to a boil. Remove from heat, stir in the vanilla.
Divide half and half evenly among four 10 to 12-ounce mugs. Pour hot cocoa into each mug. (The cream helps the cocoa to cool to drinking temperature.)

Notes

Serve topped with marshmallows, or whipped cream and sprinkles. Or, it’s equally enjoyable with no toppings. And always best with cookies.
Nutrition information is an estimate only.
Use oat, soy, or almond milk for non-dairy options.
Optimal temperature to drink hot cocoa is 130°F.

Nutrition

The post Homemade Hot Cocoa appeared first on Easy Recipes for Family Time - Seeded At The Table.

Cereal Snack Mix - Big Batch!

Nikki Gladd — Mon, 02 Feb 2026 01:40:01 +0000

This easy cereal snack mix is a go-to snack for parties, game days, or movie nights. It's made with simple pantry staples, makes a big batch, and is always a crowd favorite.

Every party needs a snack that's easy, familiar, and everyone keeps coming back to. This cereal snack mix checks all the boxes. It's crunchy, buttery, savory, and just a little spicy -- perfect for game days, sleepovers, movie nights, or an after-school snack for your kids.

This is the kind of recipe everyone hovers over during a party, grabbing "just one more handful."

Why You'll Love this Cereal Snack Mix

Perfect for parties: Perfect for football watch parties, casual get-togethers, or large crowds.
Kid-friendly: Familiar flavors and textures kids love.
Easy to customize: Swap cereals, crackers, or seasonings to fit your tastes.
Make-ahead friendly: Bake it earlier in the day (or even days before) and forget about it.

Ingredients

Gather a few staple ingredients from the grocery store. Similar to a homemade Chex mix, this snack is raised a level with sweet and salty additions. Here's what you need:

Chex cereal (rice and corn)
Honeynut Cheerios
Mini pretzel twists
Goldfish crackers
Butter
Worcestershire sauce
Tabasco
Seasoned salt (like Lawry's)
Cajun seasoning (I use Kingsford)
Garlic powder
Celery salt
Onion powder

Measurements are below in the recipe card, but this recipe is very customizable and forgiving! One time I accidentally measured TABLESPOONS instead of teaspoons, resulting in a very salty mix. I opted not to tell anyone, and it was still gobbled right up with high praises!

How to Make the Best Homemade Snack Mix

Scroll to the recipe card below for full ingredients and instructions. The summary of how to make this cereal snack mix is as follows:

Preheat oven to 250°F.
Place the cereals, crackers and pretzels in a very large bowl; set aside.
Melt the butter in a saucepan or in the microwave. Stir in the rest of the ingredients. Pour slowly over the cereal, while gently stirring to evenly coat.
Spread cereal mix onto a very large roasting pan. Bake for 1 hour, stirring every 15 minutes.

Helpful Tips

I use a 4 cup Pyrex liquid measuring cup to measure the cereals, goldfish and pretzels.
A large roasting pan works best, but you can use two large rimmed baking sheets.
Let the mix cool completely before storing so it stays crisp.

Frequently Asked Questions

Can I change cereals?

Yes! You can use all rice or all corn flavored Chex cereal, or even the generic store brand or Crispix. Swap out Honeynut Cheerios for regular Cheerios. This recipe is very easily adaptable.

Is this spicy?

My mom asks this question all the time about every food. This snack mix has mild heat but is very kid-friendly (and mom-friendly)! You can reduce the Cajun seasoning for a more mild version, but I encourage you to try it the way it's written first.

Can I add sweet ingredients?

Absolutely. There is already a hint of sweet from the Honeynut Cheerios, but you can also toss in M&M's, raisins, craisins, or other chocolate candies after baking and cooled.

Can I change the crackers or add nuts?

Yes -- Cheez-Its, mixed nuts, or peanuts are all great additions or substitutions.

Storage and Leftovers

Store in an airtight container at room temperature for up to 2 weeks. The flavor actually gets better after the first day -- if it lasts that long!

Serving Ideas

Set out in a large bowl for football games or parties
Portion into small cups or bags for kids' movie nights
Add to lunchboxes as a fun surprise snack
Package in jars or bags for easy hostess or neighbor gifts

Loved This Recipe?

Leave a rating or comment below—we’d love to hear your thoughts!

Photos by Lindsay Evers Photography

Recipe Card

Cereal Snack Mix

This easy cereal snack mix is a go-to snack for parties, game days, or movie nights. It's made with simple pantry staples, makes a big batch, and is always a crowd favorite.

Course Snack

Cuisine American

Keyword cereal snack mix, homemade chex mix

Prep Time 5

Cook Time 1

Total Time 1 5

Servings servings

Calories 231kcal

Author Nikki Gladd

Ingredients

4 cups rice Chex cereal
4 cups corn Chex cereal
2 cups Honey Nut Cheerios
2 cups mini pretzels twists
3 cups Goldfish crackers (6.6 oz package)
½ cup unsalted butter
3 tablespoons Worcestershire
½ teaspoons hot sauce like Tabasco
3 heaping teaspoons seasoned salt preferably Lawry’s
2 heaping teaspoons Cajun seasoning I use Kingsford brand
1 teaspoon garlic powder
½ teaspoon celery salt
½ teaspoons onion powder

Instructions

Preheat oven to 250°F.
In a very large mixing bowl, combine cereals, pretzels and goldfish crackers.
In a small saucepan, or 2 cup microwave safe bowl, melt the butter. Stir in the rest of the ingredients. Slowly pour the butter mixture over the cereal while gently stirring to evenly coat.
Spread cereal mix into a very large roasting pan. Bake for 1 hour, stirring every 15 minutes.

Notes

Helpful Tips

Nutrition information is an estimate only.
I use a 4 cup Pyrex liquid measuring cup to measure the cereals, goldfish and pretzels.
A large roasting pan works best, but you can use two large rimmed baking sheets.
Let the mix cool completely before storing so it stays crisp.

Nutrition

The post Cereal Snack Mix - Big Batch! appeared first on Easy Recipes for Family Time - Seeded At The Table.

Perfectly Browned Sautéed Mushrooms

Nikki Gladd — Thu, 08 Jan 2026 21:18:53 +0000

Sautéed mushrooms are a simple savory side dish that can elevate everything from steak to pasta, and mastering them is easier than you think. This recipe will teach you how to cook mushrooms perfectly every time, so your sautéed mushrooms are beautifully browned and deeply flavorful.

Why You'll Love this Recipe

These sautéed mushrooms are rich and buttery. Packed with deep savory flavor, they create an easy upgrade to almost any meal. If you've ever wondered how to cook mushrooms so they brown perfectly, without soggy slimy results, this simple method is what you need.

Ingredients

For this recipe, you only need these three ingredients:

4 tablespoons unsalted butter
16 oz sliced mushrooms (I use baby bella, but white button mushrooms work too)
½ teaspoon kosher salt

You can adjust the salt level to your taste, or even use other seasonings of your choice.

How to Cook Mushrooms in a Skillet

The method to cook mushrooms so they are perfectly browned is simple. Follow these easy steps:

Melt butter in a large skillet.
Add half of the mushrooms, toss to coat with butter and spread into single layer.
Cook without stirring for 5 minutes. Toss, cook another 2 to 3 minutes.
Toss once more, and cook another 2 to 3 minutes without stirring.
Remove from the skillet and repeat with the rest of the mushrooms.

The trick is to not disturb the mushrooms while they are cooking. Do not constantly stir!

Helpful Tips

Do not overcrowd the pan. Cooking in batches is the key to proper browning.
Let the mushrooms sit undisturbed while cooking. This is essential to developing a deep flavor.
Both cast iron and stainless steel skillets work well for this recipe.
Baby bella mushrooms are especially flavorful, but white button mushrooms can be substituted.

Storage and Leftovers

Store leftover sautéed mushrooms in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat, or a quick cook in the microwave. Can also be added cold to salads, pastas, and omelettes.

Frequently Asked Questions

What can I serve sautéed mushrooms with?

They're great as a side dish to almost any meal. Or spoon over steak, burgers, or chicken. You can also add them into other main dishes like my favorite Chicken Pesto Pasta or use as a pizza topping.

Can I make a larger batch?

Absolutely! If using more mushrooms, increase the butter and salt slightly, and cook in 3 to 4 batches.

Can I use a different type of mushroom?

Yes, while my favorite are baby bellas because I can get a large container at Sam's Club, you can also substitute with white button, cremini, or portabello.

Loved This Recipe?

Leave a rating or comment below—we’d love to hear your thoughts!

Photos by Lindsay Evers Photography

Recipe Card

Sautéed Mushrooms

This recipe will teach you how to cook mushrooms perfectly every time, so your sautéed mushrooms are beautifully browned and deeply flavorful.

Course Appetizer, Side Dish

Cuisine American

Keyword how to cook mushrooms, sauteed mushrooms

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 84kcal

Author Nikki Gladd

Ingredients

4 tablespoons unsalted butter
16 oz washed and sliced baby bella mushrooms
½ teaspoon kosher salt more or less to taste

Instructions

In a large skillet, melt 2 tablespoons of the butter over medium-high heat.
Add half of the mushrooms to the skillet and toss to coat with the melted butter. Spread the mushrooms into a single layer and sprinkle evenly with ¼ teaspoon salt.
Cook the mushrooms without stirring, for 5 minutes. Toss and spread into a single layer again, cook an additional 2 to 3 minutes without stirring.
Toss once more and then spread into a single layer. Cook 2 to 3 minutes more, without stirring..
Remove from the skillet and repeat with the other half of butter, salt and mushrooms.
Serve immediately, or use in another recipe.

Notes

I use Sam’s Club 24 oz baby bella mushrooms so I can have extras later to snack on, or to mix in pasta dishes, or omelettes, serve as a side dish, etc. (Just up the amount of salt and butter and cook in 3 to 4 batches)
Can use white button mushrooms, cremini, or portabello.
Use these mushrooms in our chicken pesto pasta, philly cheesesteak, pizza topping, omelets, over steak, burgers and chicken.
This recipe is successful using either a cast iron skillet or stainless steel skillet. Nonstick should work, too, but have not tested.

Nutrition

The post Perfectly Browned Sautéed Mushrooms appeared first on Easy Recipes for Family Time - Seeded At The Table.

Easy Apple Crisp Recipe

Nikki Gladd — Thu, 13 Nov 2025 22:30:15 +0000

You have found the best recipe for apple crisp! This warm and cozy dessert combines tender baked apples with a buttery cinnamon-oat topping that's crisp on the outside and gooey underneath. Easy enough for a weeknight, but delicious enough for your holiday table.

This is one of those simple nostalgic desserts that fills your kitchen with the smell of fall. With pantry ingredients and no special tools, it's as comforting to make as it is to eat!

Why You'll Love this Recipe for Apple Crisp

Made with fresh sliced apples.
Classic crisp topping of flour, sugar, oats, cinnamon and butter.
No mixers, no fuss -- just a bowl, a baking dish, and your hands.
Bakes for 45 minutes at 350°F while making your house smell incredible.

Ingredients

Apples
Flour
Brown sugar
Quick 1-minute oats (NOT instant oats)
Ground cinnamon
Unsalted butter

How to Make Easy Apple Crisp

Preheat the oven to 350°F. Grease an 8x8-inch baking dish.
Fill baking dish with sliced apples.
Make the crisp topping: Combine the flour, brown sugar, oats, cinnamon and butter in a mixing bowl.
Spread the crisp topping evenly over the apples.
Bake 45 minutes.

Helpful Tips

Apple variety: Use a combination of tart (Granny Smith) and sweet (Honeycrisp) for the best flavor depth and texture.
Cold butter = crisp topping: Don't let it soften before baking! Also, the colder it is, the easier it is to cut into small pieces!
Add nuts: Stir in chopped walnuts or pecans for more crunch.
Prep ahead: Assemble earlier in the day, store in the fridge, and then bake right before serving.

Storage & Reheating

Cover and refrigerate leftovers for up to 4 days. Reheat single servings in the microwave for 30 to 60 seconds, or warm the whole dish in the oven at 325°F for 15 minutes to refresh that crisp topping.

FAQ: Recipe for Apple Crisp

What are the best apples for this recipe for apple crisp?

A mix of Granny Smith and Honeycrisp apples gives the perfect balance of tart and sweet.

Can I make this apple crisp without oats?

Yes, you can! Just substitute with equal parts more flour. It will be more of a smooth, crumbly streusel texture than a crisp, but still delicious!

Can I double this recipe?

Absolutely, you can double this recipe for a 9x13-inch pan. Just double all of the ingredients and bake the same amount of time, or maybe 5 minutes more if the topping is thicker.

Can I freeze apple crisp?

Yes. Bake it first, let it cool completely, then cover and freeze for up to 3 months. Place in a COLD oven, set to 350°F and reheat 20 to 40 minutes, until warmed through. Cover with foil for the first 15 minutes.

How do I keep the topping crispy?

Let the crisp cool completely before storing. Covering it too soon traps steam and softens the topping.

More Cozy Dessert Recipes

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Leave a rating or comment below—we’d love to hear your thoughts!

Photos by Lindsay Evers Photography

Recipe Card

Apple Crisp Recipe

This easy recipe for apple crisp has tender baked apples and a buttery oat topping. A cozy fall dessert made with simple pantry ingredients!

Course Dessert

Cuisine American

Keyword easy apple crisp recipe, recipe for apple crisp

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 522kcal

Author Nikki Gladd

Ingredients

5 cups peeled and sliced apples about 5 apples
½ cup all purpose flour
½ cup light brown sugar
½ cup quick oats (not instant)
1 teaspoon ground cinnamon
Pinch of salt
½ cup cold unsalted butter

Instructions

Preheat the oven to 350°F. Lightly grease 8x8-inch baking dish. Fill the baking dish with sliced apples.
To make the crisp topping, combine the flour, sugar, oats, cinnamon and salt in a medium bowl. Cut the butter into tiny cubes. Toss the pieces of butter into the flour mixture with your hands, careful to not let them clump together. Spread the crisp topping evenly over the apples.
Bake for 45 minutes, until golden and bubbly. Remove from the oven. Serve hot in bowls with a scoop of vanilla ice cream.

Notes

Helpful Tips

Apple variety: Use a combination of tart (Granny Smith) and sweet (Honeycrisp) for the best flavor depth and texture.
Cold butter = crisp topping: Don't let it soften before baking! Also, the colder it is, the easier it is to cut into small pieces!
Add nuts: Stir in chopped walnuts or pecans for more crunch.
Prep ahead: Assemble earlier in the day, store in the fridge, and then bake right before serving.
Double: You can double this recipe for a 9x13-inch pan. Just double all of the ingredients and bake the same amount of time, or maybe 5 minutes more if the topping is thicker.
Freeze: Bake it first, let it cool completely, then cover and freeze for up to 3 months. Place in a COLD oven, set to 350°F and reheat 20 to 40 minutes, until warmed through. Cover with foil for the first 15 minutes.

Nutrition

The post Easy Apple Crisp Recipe appeared first on Easy Recipes for Family Time - Seeded At The Table.

Easy Sausage and Hashbrown Breakfast Casserole

Nikki Gladd — Wed, 05 Nov 2025 03:02:45 +0000

This easy sausage and hashbrown breakfast casserole is the perfect make-ahead brunch! Loaded with eggs, peppers, cheese, and savory sausage — just mix, bake, and serve. Family-friendly, freezer-friendly, and great for holidays or busy mornings.

If you’re looking for a hearty, make-ahead breakfast that’s perfect for weekend brunch, holidays, or busy school mornings, this easy sausage and hashbrown breakfast casserole checks every box. It’s packed with flavorful sage sausage, melty cheese, tender potatoes, and fluffy eggs—all baked together in one 9×13 dish.

This crowd-pleasing egg bake takes just a few minutes to prep and feeds a group, making it ideal for holiday mornings, potlucks, or meal prep for the week. Serve it warm with fruit or fresh pastries for a cozy and satisfying breakfast.

Ingredients

1 lb breakfast sausage
1 sweet onion, peeled and diced
1 red bell pepper, seeded and diced
4 cups frozen shredded hashbrown potatoes, thawed
6 large eggs
1 cup half-and-half
1 ½ cups shredded cheese (Use your favorite: cheddar, Monterey Jack, Mexican blend)
½ teaspoon ground sage
1 teaspoon salt, plus more to taste
¼ teaspoon black pepper, plus more to taste

Tip: Sharp cheddar + Monterey Jack is a delicious combo that melts beautifully in this egg casserole.

How to Make This Easy Breakfast Casserole

Preheat oven to 350°F. Grease a 9×13 glass baking dish; set aside.
In a large skillet, cook sausage, onion, and red pepper over medium heat until sausage is browned and vegetables are soft (about 10 minutes). Drain excess grease and let cool slightly.
In a large bowl, whisk eggs with half-and-half, sage, salt, and pepper.
Stir in hashbrowns, cheese, and the cooked sausage/veggie mixture.
Pour mixture into the prepared baking dish.
Bake for 35 minutes, or until edges are golden and eggs are set.
Let rest for 5 minutes before slicing and serving.

This easy sausage and hashbrown breakfast casserole is delicious on its own or served with hot sauce or salsa for extra kick.

Make-Ahead Instructions

Want to prep this casserole ahead of time? Simply assemble as directed, cover tightly, and refrigerate overnight. In the morning, bake as written—adding 5 to 10 extra minutes if baking straight from the fridge.

This also makes a fantastic holiday morning breakfast since you can do most of the work the night before.

Storage & Leftovers

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze slices tightly wrapped or in a freezer-safe container for up to 3 months.
Reheat: Warm in the microwave until heated through, or reheat in a 300°F oven until hot.

This casserole reheats beautifully, making it perfect for meal prep.

Frequently Asked Questions

Can I use different sausage?

Yes! Use mild, hot, or maple sausage. Turkey sausage also works well.

Can I substitute the hashbrowns?

Yes—cubed hashbrown potatoes or diced potatoes will work. If swapped, the baking time may increase slightly.

Can I add more vegetables?

Absolutely. Mushrooms, spinach, or green peppers are great additions. Just sauté before adding.

Can this be made without dairy?

Use nondairy milk and nondairy shredded cheese. Texture may vary slightly.

What cheese works best?

Cheddar, Monterey Jack, mozzarella, or a Mexican blend all melt well.

Serving Suggestions

Serve this casserole with:

Fresh fruit
Toast or biscuits
Yogurt parfaits
Hot sauce, salsa, or sour cream

More Easy Breakfast Recipes

Loved This Recipe?

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Photos by Lindsay Evers Photography

Recipe Card

Easy Sausage and Hashbrown Breakfast Casserole

This easy sausage and hashbrown breakfast casserole is perfect for busy mornings or holiday brunch. Just mix, bake, and enjoy!

Course Breakfast

Cuisine American

Keyword easy sausage and hashbrowns breakfast casserole

Servings servings

Author Nikki Gladd

Ingredients

1 lb breakfast sausage (such as Jimmy Deans)
1 sweet onion peeled and diced
1 red bell pepper seeded and diced
6 large eggs
1 cup half and half
½ teaspoon ground sage
1 teaspoon salt plus more to taste
¼ teaspoon black pepper plus more to taste
4 cups frozen shredded hash brown potatoes thawed (2 cups thawed)
1 ½ cups shredded cheese I typically use half sharp cheddar and half mexican blend, but have also used all monterey jack

Instructions

Preheat oven to 350°F. Grease 9x13 glass baking dish; set aside.
In a large skillet, cook sausage, onion and bell pepper over medium heat until sausage is browned and veggies are just soft; about 10 minutes. Drain excess grease; set aside to slightly cool.
In a large bowl, whisk eggs with half and half, sage, salt and pepper. Stir in the hashbrowns, cheese, and the cooked sausage/veggie mixture.
Pour mixture into the prepared pan. Bake for 35 minutes or until edges are golden and eggs are set. Remove from the oven and let rest in the pan for 5 minutes before serving.

Notes

Nutrition information is an estimate only.

The post Easy Sausage and Hashbrown Breakfast Casserole appeared first on Easy Recipes for Family Time - Seeded At The Table.