Easy Recipes for Family Time - Seeded At The Table

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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Recipe Card

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

The post Strawberry Shortcake Trifle appeared first on Easy Recipes for Family Time - Seeded At The Table.

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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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

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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.

Baked Chicken Spaghetti

Nikki Gladd — Wed, 01 Oct 2025 02:33:40 +0000

This easy chicken spaghetti recipe is a creamy and cheesy pasta bake. Packed with chicken, noodles, and a flavorful sauce, it's a family favorite meal for any day of the week.

About This Recipe

My first experience with chicken spaghetti was when we first moved to Mississippi, and it was loaded with Velveeta and RoTel -- my intro to the south's love of processed cheese, and I honestly didn't mind! Years later, I created a lighter version of that classic, still indulgent recipe, but a bit more balanced.

What is Chicken Spaghetti?

Chicken spaghetti is a classic southern comfort food recipe made with cooked chicken, spaghetti noodles, and a creamy cheesy sauce, baked into a casserole. It's a nostalgic recipe for people in the south, and it's become a regular favorite for my family, too.

Ingredients (No Velveeta or Tomatoes)

In our version of chicken spaghetti, we skip the Velveeta and RoTel to lighten things up and let the real ingredients shine. Instead of processed cheese, we use sharp cheddar for bold flavor, and whole wheat spaghetti adds a bit more fiber and texture. Cream of chicken soup and a touch of broth keep it creamy, while peas and sauteed onions bring freshness and balance.

This version holds onto the heart of the original--comforting, familiar and family-friendly--without relying on the heavily processed staples. It's a dish that feels both nostalgic and just a little more wholesome, perfect for a weeknight dinner or a Sunday meal.

Effortless Meal for Sharing

I love making this dish when we have company for dinner because it's easy, filling, and always a hit. It pairs perfectly with my olive garlic bread and a salad, so I'm never second guessing on what sides to serve.

If you're a family of just four, try dividing this into two 8x8 baking dishes and share one pan to a family in need.

Shredded Chicken

This recipe calls for 3 cups shredded cooked chicken. I typically grab a rotisserie chicken from Sam's Club or Costco because they are so cheap, and quickly shred the meat from the bones. Otherwise, every so often I prepare shredded chicken in my Crock Pot or boiling method, and store it in the freezer for recipes like this.

How to Make Chicken Spaghetti

Scroll down to the recipe card for detailed instructions and ingredients measurements. The basic recipe is as follows:

Preheat oven and grease the baking dish.
Boil the pasta to al dente.
While pasta is cooking, cook the onions in oil and season. Toss with the peas.
Drain the pasta and transfer to a large mixing bowl. Mix in the rest of the ingredients, along with the onions and peas.
Transfer spaghetti mixture to baking dish. Bake 40 to 45 minutes.

Best Tips

Don't dirty an extra mixing bowl. Instead, mix all the ingredients in the same large pot you boiled the pasta. Just makes sure you used a very large pot, otherwise, go ahead and dirty that extra bowl.
Cream of mushroom soup can be substituted for the cream of chicken.
If you detest peas, you can leave them out.
Loosely cover with foil the last 10 minutes if the top is starting to brown too much.

Storage and Leftovers

Store any leftovers covered in the fridge for up to 1 week. This reheats well in the microwave.

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Photos by Lindsay Evers Photography

Recipe Card

Chicken Spaghetti

This easy chicken spaghetti recipe is a creamy and cheesy pasta bake. Packed with chicken, noodles, and a flavorful sauce, it's a family favorite meal for any day of the week.

Course Main Course, Pasta

Cuisine American

Keyword chicken spaghetti, chicken spaghetti recipe

Prep Time 30

Cook Time 45

Total Time 1 15

Servings servings

Calories 338kcal

Author Nikki Gladd

Ingredients

1 lb uncooked whole wheat spaghetti
1 tablespoon olive oil plus a little more for drizzling over cooked pasta
1 medium yellow onion diced
1 cup frozen peas
2 cans condensed cream of chicken soup (10.75 oz each)
1 ½ cups chicken broth
3 cups shredded cooked chicken (or chicken from 1 rotisserie)
1 ½ teaspoons seasoned salt
2 cups shredded sharp cheddar cheese
Salt and pepper to taste

Instructions

Preheat oven to 350°F. Grease a 9x13-inch baking dish.
Boil the pasta, in heavily salted water until cooked to al dente, according to package directions.
While the pasta is cooking, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook onions until just soft, about 5 minutes. Season with salt and pepper. Remove skillet from the heat. Toss frozen peas into the skillet to warm them up.
When the pasta is done cooking, drain and transfer to a large mixing bowl. Drizzle a little olive oil and toss to keep from sticking together. Gently mix the spaghetti with the condensed soup, chicken broth, onion and peas, shredded chicken, seasoned salt, and cheese.
Transfer mixture to the prepared dish. Bake 40 to 45 minutes, until edges are bubbly. If the top starts browning, loosely cover with foil. Remove from the oven and let stand 5 minutes before serving.

Notes

Save dirty dishes by boiling pasta in large pot and then using the same pot to mix all ingredients after draining the pasta. (Instead of a separate mixing bowl.)
Cream of mushroom can be used instead of cream of chicken.
If you detest peas, you can leave out the peas completely.
Nutritional values is an estimate only.

Nutrition

The post Baked Chicken Spaghetti appeared first on Easy Recipes for Family Time - Seeded At The Table.

Chicken Pesto Pasta

Nikki Gladd — Fri, 18 Jul 2025 00:17:04 +0000

This chicken pesto recipe is a family favorite -- quick, easy, and full of flavor. It's one of our go-to meals that everyone enjoys.

About This Recipe

This chicken pesto pasta recipe is one of our favorite meals. It's simply satisfying and packed full of flavor from just a few pantry staple items. When I grocery shop, I typically make sure I have everything stocked for this recipe.

What is Chicken Pesto?

Chicken pesto is a savory dish made with seared chicken and basil pesto, often served over pasta for a quick, flavorful meal. In this recipe, it's paired with penne, olive oil, and crumbled feta for a simple yet satisfying weeknight meal.

Why We Love Chicken Pesto

We love chicken pesto because it's a delicious, easy-to-make meal that's full of fresh, bold flavor from the basil pesto and tender seared chicken. It also feels like a healthier dinner option -- packed with protein, simple ingredients, and no heavy sauces.

Ingredients

Just five ingredients makes this dish possible -- chicken breasts, penne pasta, basil pesto (from a jar), olive oil and feta!

How to Make Chicken Pesto Pasta

Cook the pasta. Start by boiling the pasta until it's just al dente -- follow the directions on the package.
Sear the chicken. While the pasta is cooking, sear the chicken on both sides for just 4-5 minutes each side. Then slice the meat into bite sized pieces and toss back into the skillet to cook through.
Combine it all. Drain the pasta and add to the skillet with the chicken. Toss with olive oil and the gorgeous green pesto. Finish off with the crumbled feta.

Serving Suggestion

We like to keep this dinner simple and classic by serving it with a Caesar salad kit from the store and frozen breadsticks. It's an easy way to round out the meal without any extra work.

Made This Recipe?

Leave a star rating, take a photo and tag me on social media @seededtable so I can share it!

More Easy Dinner Recipes

Photography by Lindsay Evers

Recipe Card

Chicken Pesto Pasta

This chicken pesto recipe is a family favorite -- quick, easy, and full of flavor. It's one of our go-to meals that everyone enjoys.

Course Main Course, Pasta

Cuisine American, Italian

Keyword chicken pesto, chicken pesto recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 291kcal

Author Nikki Gladd

Ingredients

8 oz penne pasta
1.5 lb thin sliced chicken breasts If you can only find thicker chicken breasts, slice horizontally to make thin instead of pounding thin
salt & pepper , to taste
¼ cup olive oil , plus 2 tablespoons for searing the chicken
3 oz jarred basil pesto
¼ cup Crumbled feta

Instructions

Boil pasta to al dente, according to package directions.
Meanwhile, heat 2T olive oil over medium heat in a large skillet. Coat both sides of chicken breasts with salt and pepper. Sear in the hot skillet for 4-5 minutes on each side. Slice into pieces, cook and toss a few more minutes until cooked through.
Drain pasta and transfer into the skillet with the chicken. Stir in olive oil and pesto. Toss in feta. Serve immediately.

Notes

We enjoy this with frozen breadsticks and a bagged Caesar salad kit to make things easy.
Nutrition information is an estimate only.

Nutrition

The post Chicken Pesto Pasta appeared first on Easy Recipes for Family Time - Seeded At The Table.

Bacon Egg Cups

Nikki Gladd — Sun, 06 Jul 2025 20:48:09 +0000

These bacon egg cups are made in muffin tins -- one of the easiest breakfast recipes you'll ever make! Bake as many or few as you need.

About This Recipe

This easy recipe comes from our time in Mackinac Island when we stayed at The Cottage Inn. The innkeeper served these bacon egg cups every morning and my whole family loved them. When I asked her how she made them, she shared the recipe with me on the spot. I was surprised how easy they were and knew right away I had to try them at home. Since then, they've become a regular in our kitchen.

Why Make Eggs in Muffin Cups?

One of the best things about this recipe is how flexible it is -- you can make as many or as few as your need, and customize each one depending on how's joining your for breakfast. We make these for guests and just for our family. I've baked two full 12-count muffin tins, and other times just made six -- or even one!

Egg cups are great to keep in the fridge for a quick, grab-and-go breakfast. They’re the perfect before-school option—your teen can just pop one in the microwave or toaster oven and be out the door in minutes.

Ingredients

You need only three main ingredients to make these egg muffins -- bacon, eggs and cheese! Of course, you'll want to also season with a little salt and pepper. Or, you can use any of your favorite spices. I typically like to top with a sprinkle of our favorite steak seasoning.

How to Make Egg Cups with Bacon

To make bacon egg cups for breakfast, simply preheat the oven to 350°F and grease a muffin tin. Wrap a strip of cooked bacon around the inside of each muffin cup, then crack an egg into the center of each bacon ring. Season with salt and pepper, then top with a pinch of shredded cheese. Bake for 15 to 20 minutes. It doesn't get easier than that!

What Else Can I Add to Egg Cups?

There are many variations to this recipe. You can use pre-cooked bacon bits sprinkled on top of the eggs, instead of wrapping a strip of bacon around the bottom. Use different types of cheese or omit the cheese completely. And, as we mentioned above, mix up the flavor with different seasonings. For an extra kick, try drizzling a few drops of hot sauce over the top when serving.

Can I Freeze These?

While some will tell you to freeze these, I don't recommend it. I've done it, but the consistency is off and I just didn't like it. Instead, refrigerate any leftovers and reheat in a toaster oven, air fryer, or oven. The microwave is fine, too.

Made This Recipe?

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More Savory Breakfast Recipes

Photos by Lindsay Evers Photography

Recipe Card

Bacon Egg Cups

These bacon egg cups are made in muffin tins -- one of the easiest breakfast recipes you'll ever make! Bake as many or few as you need.

Course Breakfast

Cuisine American

Keyword bacon egg cups, bacon egg muffins

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 173kcal

Author Nikki Gladd

Ingredients

12 thick-cut slices cooked bacon not crispy
12 large eggs
Salt and pepper
¼ to ½ cup shredded cheddar cheese

Instructions

Preheat the oven to 350°F. Lightly grease a 12-cup muffin tin.
Wrap a slice of cooked bacon around the bottom of each muffin cup. Crack one egg into the center of each bacon ring. Sprinkle with salt and pepper (or any seasoning of your choice), and then top with a pinch of shredded cheese.
Bake for 15 to 20 minutes, or until egg whites are set and yolk is cooked to desired doneness. (I prefer hard cooked.)

Notes

This recipe is easy to customize—just use one egg and one slice of bacon per person to adjust the number of servings.
Nutrition information is an estimate only.

Nutrition

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Easy Rotel Mexican Rice

Nikki Gladd — Mon, 05 May 2025 20:43:30 +0000

This easy RoTel Mexican rice recipe is a quick, flavorful side dish made with a can of RoTel for a spicy, tangy kick. Ready in under 20 minutes, it's perfect alongside tacos, enchiladas, or any favorite Mexican cuisine.

If you're looking for a quick and flavorful side dish to round out your favorite Tex-Mex meals, this Ro*Tel Mexican Rice is a must-try. With just a few pantry staples and one can of Ro*Tel tomatoes and green chilies, you can whip up a bold, zesty rice dish that pairs perfectly with tacos, burritos, or your favorite grilled meat.

If you love Mexican cuisine, make sure you try out our other favorite Mexican recipes.

Why You'll Love This Recipe

This rice is a time-saver and a flavor booster. The Ro*Tel adds a perfect blend of tomatoes, green chilies, and just the right amount of heat—no chopping or extra seasoning required. It’s all made in one pot, making cleanup a breeze and saving you time in the kitchen.

Simple Ingredients, Big Flavor

All you need for this recipe is listed below:

Long-grain white rice
A can of Ro*Tel (any variety you like)
Chicken broth
Veggie oil
Spices: chili powder, garlic salt, cumin

Sauté the rice to bring out its nutty flavor, then simmer everything together until fluffy and tender. The result is a savory, slightly spicy rice dish that tastes like it simmered for hours.

How to Make Mexican Rice with Rotel

Making Mexican rice with RoTel is an easy and delicious way to add bold flavor to your meals without a lot of prep work. With just a few simple ingredients and one pot, you'll have a warm, comforting dish that's ready in no time. Here's how to make it with a general step by step.

Rinse and saute the rice.
Add liquid and spices; bring to a boil.
Cover, lower heat, let cook 20 minutes.
Remove cover, let stand 2 minutes then fluff.

Scroll to the bottom of this post for the fully detailed recipe instructions.

Perfect Pairings and Storage Tips

Serve this rice alongside tacos, enchiladas, fajitas, or even as a base for burrito bowls. It also makes great leftovers—just reheat with a splash of broth or water to bring it back to life. You can double the recipe for meal prep or freeze it for easy weeknight dinners.

Made This Recipe?

Leave a star rating, take a photo and tag me on social media @seededtable so I can share it!

Photos by Lindsay Evers Photography

Recipe Card

Easy Rotel Mexican Rice

Course Side Dish

Cuisine Mexican

Keyword rotel mexican rice

Prep Time 5

Cook Time 20

Servings servings

Calories 163kcal

Author Nikki Gladd

Ingredients

2 tablespoons vegetable oil
1 cup uncooked long-grain white rice
10 oz. original RoTel
1 ½ to 1 ¾ cups chicken broth
1 teaspoon chili powder
1 teaspoon garlic salt
½ teaspoon ground cumin

Instructions

Preparation (For this recipe, I like to have the following three steps done before I start cooking.)

Rinse the rice in a mesh strainer until water draining is clear; set aside.
Drain the diced tomatoes and reserve the liquid into a 2-cup measuring glass. Add enough chicken broth into the measuring glass to equal a total of 2 cups liquid; set aside.
Measure spices into a small bowl; set aside.

Rice Instructions:

Heat the oil in a 4-quart saucepan over medium-high heat. Add the rice and cook until somewhat translucent, about 2 to 3 minutes; stirring frequently.
Carefully add the liquid, while stirring. Add the spices and drained tomatoes; stir. Turn the heat to high and bring mixture to a *rapid boil.
Stir once and cover with a lid. Reduce the heat to low and let simmer for 20 minutes. (Do not remove the cover during this time!)
After 20 minutes, remove the cover and let the rice stand for 2 minutes. Fluff with a fork and serve.

Notes

*It is important to wait for a rapid boil before continuing to the next step.

Nutrition

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