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Bang Bang Salmon Bowls

Michaela Kenkel — Thu, 23 Jul 2026 13:21:52 +0000

These Air Fryer Bang Bang Salmon Bowls are everything you want in a quick weeknight dinner. Tender, flaky salmon is seasoned with simple spices, air-fried until perfectly cooked, then piled over fluffy rice with crisp vegetables and drizzled with a creamy, sweet, and spicy Bang Bang sauce. They’re fresh, colorful, packed with flavor, and ready in about 20 minutes.

Whether you’re meal prepping lunches for the week or looking for an easy dinner everyone can customize, these salmon rice bowls are always a hit. Best of all, you don’t need restaurant takeout to enjoy bold Asian-inspired flavors right at home.

From the first time I set foot into a Bonefish Grille, I fell in love with anything bang bang. Those bang bang shrimp there had me hooked for life. Also, I have discovered that if I want a quick meal for my husband and me, air fryer salmon is the way to go. Since we became empty nesters, I use my air fryer more than ever. So this recipe, as they say, is the best of both worlds!

Bang Bang Salmon Bowls

If you’re looking for an easy dinner that’s both satisfying and full of fresh flavors, this recipe checks all the boxes. The air fryer cooks the salmon quickly while keeping it moist and flaky inside. The homemade Bang Bang sauce is creamy with just the right balance of sweetness and heat, and the fresh vegetables add plenty of crunch and color.

Because everyone builds their own bowl, they’re perfect for picky eaters, meal prep, or serving a crowd. Simply set everything out buffet-style and let everyone customize their own creation.

Ingredients in Bang Bang Salmon Bowls

You will find the complete measurements and instructions in the printable recipe card at the bottom of this post.

For the Salmon:

Salmon is the star of the show. Fresh salmon filets cook quickly in the air fryer and become tender, flaky, and full of flavor.
Sea salt enhances all of the natural flavors.
Black pepper adds just a touch of mild heat.
Paprika gives the salmon a beautiful color and a subtle smoky sweetness.
Garlic powder provides savory flavor without overpowering the fish.

For the Bang Bang Sauce:

Mayonnaise creates the creamy base for the Bang Bang sauce. Full-fat mayonnaise gives the richest texture.
Thai sweet chili sauce adds sweetness with a mild kick and gives the sauce its signature flavor.
Sriracha brings the heat. Adjust more or less depending on your family’s spice preference.
Raw honey balances the spice with just a touch of natural sweetness.

To Assemble the Bowls:

Cooked rice creates the hearty base for each bowl. White rice, brown rice, or jasmine rice all work beautifully.
Cucumber adds cool, crisp freshness.
Edamame contributes protein, texture, and bright color.
Green onions provide a mild onion flavor and freshness.
Fresh cilantro adds bright herbal flavor.
Sesame seeds give the bowls a little crunch and a classic finishing touch.

How to Make Air Fryer Bang Bang Salmon Bowls

Begin by preheating your air fryer to 375°F.

In a small bowl, stir together the salt, pepper, paprika, and garlic powder.

Using a sharp knife, remove the skin from the salmon if necessary, then cut it into bite-sized cubes. Pat the pieces dry with paper towels before placing them into a mixing bowl. Sprinkle the seasoning mixture over the salmon and gently toss until evenly coated.

Arrange the salmon in a single layer in the air fryer basket. Cook for 5 to 7 minutes, gently shaking or stirring once during cooking if needed. The salmon is done when it flakes easily and reaches an internal temperature of about 135°F. Depending on the size of your air fryer, you may need to cook the salmon in batches.

While the salmon cooks, whisk together the mayonnaise, Thai sweet chili sauce, Sriracha, and honey until smooth.

To assemble the bowls, divide the cooked rice among serving bowls. Arrange the salmon, cucumber, edamame, and green onions around the rice. Drizzle generously with the Bang Bang sauce and finish with fresh cilantro and sesame seeds before serving.

No Air Fryer? No Problem!

These Bang Bang Salmon Bowls are just as delicious made in the oven.

Preheat your oven to 400°F. Arrange the seasoned salmon cubes in a single layer, leaving a little space between each piece.

Bake for 10 to 12 minutes, or until the salmon flakes easily and reaches an internal temperature of about 135°F. If you like a little extra caramelization, switch the oven to broil for the final minute or two, keeping a close eye on it.

Then simply assemble the bowls as directed.

Storage

Separate leftover salmon, rice, vegetables, and Bang Bang sauce and store each in their own airtight container in the refrigerator for up to 3 days.

Reheat the salmon gently in the microwave or air fryer until just warmed through. Assemble fresh bowls with the vegetables and drizzle with the reserved sauce before serving.

Love it? Pin it!

If you can’t wait to make this bang bang salmon recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go.

Tips for Making Air Fryer Salmon Bites

Choose salmon fillets that are similar in thickness so the pieces cook evenly.
Pat the salmon dry before seasoning. Removing excess moisture helps the spices stick and gives the salmon a better texture.
Avoid overcrowding the air fryer basket. Cooking in a single layer allows the hot air to circulate for the best results.
The Bang Bang sauce can easily be adjusted to your taste. Add more Sriracha if you love extra heat or reduce it for a milder version.
Cook the rice ahead of time to make this recipe come together even faster.

Best Bang Bang Salmon Tip

Don’t overcook the salmon. Because the pieces are small, they cook very quickly. Begin checking them around the 5-minute mark. Perfectly cooked salmon stays moist, tender, and flakes apart easily, while overcooked salmon can become dry.

Frequently Asked Questions

Can I use frozen salmon? Yes. Thaw it completely and pat it very dry before seasoning and cooking.
Can I make the Bang Bang sauce ahead of time? Absolutely! The sauce can be made up to 5 days in advance and stored covered in the refrigerator.
What rice is best for salmon bowls? Jasmine rice is my favorite because of its light, fragrant flavor, but white rice, brown rice, or even cauliflower rice are all great options.
Can I use another fish? Yes! This seasoning and sauce are also delicious with cod, mahi mahi, shrimp, or even chicken.

More Delicious Salmon Recipes to Love

If you are a big fan of salmon recipes, I have some tasty ones here to share:

The Salmon with Lemon Caper Sauce, pictured above, is one of my family’s most requested meals. It looks fancy, but this meal is ready in 30 minutes. We also love smoked salmon, and this recipe for smoked salmon makes it simple for you to prepare on your pellet smoker. Afterward, use some to make my Smoked Salmon Pasta recipe. Blackened Salmon Burgers with BLT Slaw keep burger night interesting, or lighten things up with this Sesame Ginger Salmon or this easy Salmon and Green Beans Sheet Pan Meal.

Here are some others from my blogger buddies: Bang Bang Shrimp Tacos, Salmon Cakes, Longhorn Steakhouse Bourbon Marinated Salmon, Teriyaki Salmon with Noodles, and Smoked Salmon Pizza, too!

If you love your air fryer – be sure to check out all of my air fryer recipes here and grab this free air fryer cheat sheet printable before you go!

Fresh, flavorful, and incredibly easy to make, these Air Fryer Bang Bang Salmon Bowls bring restaurant-worthy flavor to your dinner table in less than 30 minutes. With tender salmon, crisp vegetables, fluffy rice, and that irresistible sweet-and-spicy Bang Bang sauce, it’s a meal you’ll find yourself making again and again. Whether you’re feeding the family or prepping lunches for the week, this recipe is sure to earn a spot in your regular dinner rotation.

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Air Fryer Bang Bang Salmon Bowls

Tender bites of perfectly seasoned air fryer salmon are served over fluffy rice with crisp vegetables and drizzled in a creamy sweet-and-spicy Bang Bang sauce. These easy Bang Bang Salmon Bowls are fresh, flavorful, and ready in about 20 minutes, making them perfect for busy weeknight dinners or meal prep.

Course Seafood

Cuisine Asian

Keyword Air Fryer, bang bang, bang bang sauce, bites, easy air fryer recipe, easy dinner, easy meal, rice bowls, Salmon

Prep Time 15

Cook Time 5

Total Time 20

Servings servings

Calories 384kcal

Equipment

COSORI Pro II Air Fryer Oven Combo, 5.8QT

Ingredients

For the Salmon:

16 ounces one pound of salmon, skin removed
½ teaspoon sea salt
½ teaspoon black pepper
1 ½ teaspoons paprika
1 ½ teaspoons garlic powder

For the Bang Bang Sauce:

½ cup mayo full-fat works best
¼ cup Thai Sweet Chili Sauce
2 teaspoons Sriracha
2 teaspoons raw honey

For the Rice Bowls:

Sliced green onions, sliced cucumber, edamame beans, fresh cilantro, sesame seeds, prepared rice

Instructions

Preheat your air fryer to 375° F.
Combine salt, pepper, garlic powder, and paprika in a small bowl.
Using a sharp knife, cut the salmon filets into bite-sized chunks, pat them dry with a paper towel, and place them into a bowl.
Sprinkle the salmon pieces with the seasoning mix and toss to coat.
Add the salmon chunks to the preheated air fryer and cook for about 5-7 minutes or until the internal temperature reaches about 135°F. Depending on the size of your air fryer, you may need to cook the salmon in batches so you can stir it as it cooks. Taking care not to crumble it.
While the salmon is cooking, prepare the Bang Bang sauce by whisking the ingredients together.
To assemble the salmon bowls: In shallow bowls, add your prepared rice, then arrange your salmon and fresh veggies around it. Drizzle with bang bang sauce, sprinkle with cilantro and sesame seeds.

Video

Notes

Jasmine rice, brown rice, sushi rice, or cauliflower rice all work well.
Add shredded carrots, avocado, cabbage, or radishes for even more fresh vegetables.
For extra crunch, top the bowls with crispy wonton strips.
Meal prep by portioning the rice, salmon, and vegetables into containers, then pack the Bang Bang sauce separately until ready to eat.
If you prefer less spice, reduce the Sriracha or leave it out altogether.

To Prepare in the Oven:

Preheat your oven to 425°F and line a baking sheet with parchment paper. Arrange the seasoned salmon cubes in a single layer, leaving a little space between each piece.

Bake for 8 to 10 minutes, or until the salmon flakes easily and reaches an internal temperature of about 135°F. If you like a little extra caramelization, switch the oven to broil for the final minute or two, keeping a close eye on it.

Storage:

Separate leftover salmon, rice, vegetables, and Bang Bang sauce and store each in their own airtight container in the refrigerator for up to 3 days.

Reheat the salmon gently in the microwave or air fryer until just warmed through. Assemble fresh bowls with the vegetables and drizzle with the reserved sauce before serving.

Nutrition

The post Bang Bang Salmon Bowls appeared first on An Affair from the Heart.

Pepperoni Pizza Burger

Michaela Kenkel — Thu, 11 Jun 2026 13:29:52 +0000

If pizza night and burger night had a delicious baby, these Pepperoni Pizza Burgers would be it.

Juicy ground pork and Italian sausage burgers are loaded with diced pepperoni and mozzarella cheese, then topped with pizza sauce, melted mozzarella, pepperoni, and a sprinkle of Parmesan. Piled onto toasted garlic butter buns, every bite delivers all the flavors of your favorite pepperoni pizza in burger form.

These burgers are big, hearty, and made to satisfy even the hungriest pizza lovers. As written, the recipe makes 4 generously sized burgers, perfect for backyard cookouts, game days, or feeding a crowd with big appetites. Want to stretch the recipe a little further? Divide the mixture into 6 smaller patties, and you’ll still have plenty of cheesy pizza flavor in every bite.

Iowa Pork sponsors this recipe, but my opinions here and lifelong love of pork and pork farmers are all my own.

So excited to be working with my friends at Iowa Pork again this summer! When they asked me to develop a recipe for them this year, my brain went immediately to a burger. Burgers and summer just go hand in hand, don’t they?

Pepperoni Pizza Burger Recipe

Sometimes it’s fun to shake up your usual burger routine, and these pizza-inspired burgers do exactly that.

The combination of ground pork, Italian sausage, pepperoni, mozzarella, and pizza sauce creates a burger that’s packed with flavor from the inside out. Unlike traditional burgers, where the toppings do all the work, these burgers have pizza flavor mixed right into the patties.

They’re perfect for summer grilling season, but don’t feel limited to warm weather. These burgers can be cooked on an outdoor grill, a grill pan, or in a skillet, making them an easy dinner option year-round.

Best of all, they’re a guaranteed crowd-pleaser. Kids love the pizza flavors, adults love the hearty burger, and everyone loves the garlic butter buns.

Ingredients You’ll Need

You will find the complete measurements and instructions in the printable recipe card at the bottom of this post.

Ground Pork – Ground pork creates a juicy, flavorful base for the burgers and pairs perfectly with classic pizza flavors.
Italian Sausage – Italian sausage adds seasoning and richness that gives these burgers their signature pizza-inspired taste.

Substitution: Mild or hot Italian sausage both work well, depending on your family’s preference.

Pepperoni – Pepperoni is used both inside and on top of the burgers to make sure every bite tastes like pizza.
Low-Moisture Mozzarella Cheese – Low-moisture mozzarella melts beautifully and helps create pockets of cheesy goodness throughout the burgers.

Tip: Skip fresh mozzarella for this recipe. It contains more moisture and can make the burgers softer than desired.

Italian Seasoning – A little Italian seasoning helps reinforce those classic pizza flavors.
Garlic Powder – Garlic powder distributes evenly throughout the burger mixture without adding extra moisture.

Pizza Sauce – Pizza sauce brings all of the flavors together and adds that unmistakable pizza-shop taste. Marinara Sauce also works well!
Parmesan Cheese – A sprinkle of Parmesan adds a salty, savory finish.
Butter and Garlic – These simple ingredients transform ordinary hamburger buns into garlic bread-style buns.
Hamburger Buns – Choose sturdy buns that can stand up to all of the cheesy, saucy toppings.

How to Make Pepperoni Pizza Burgers

Start by preparing the pepperoni and mozzarella cheese. Reserve pepperoni slices for topping, and finely dice the remaining pepperoni for the burger mixture. Shred a portion of the mozzarella and slice the rest for topping.

Combine the ground pork, Italian sausage, diced pepperoni, shredded mozzarella, Italian seasoning, and garlic powder. Mix gently until just combined.

Form the mixture into patties and press a small indentation into the center of each burger. Chill the patties before cooking to help them hold their shape.

Prepare the garlic butter buns while the burgers chill.

Cook the burgers on a grill, grill pan, or skillet until they reach an internal temperature of 160°F. During the final minutes of cooking, top with pizza sauce, mozzarella, pepperoni, and Parmesan cheese.

Place the burger on the bottom bun, top with the top bun, and serve immediately.

Servings Ideas: Homemade Double-Fried French Fries, Italian Style Baked Zucchini Chips, Antipasto Pasta Salad, Caprese Salad, Roasted Parmesan Potato Wedges, or this quick Italian Bean Salad recipe.

Storage, Freezing & Make Ahead Instructions

Store leftover pizza burgers in an airtight container in the refrigerator for up to 3 days. For best results, store the buns separately from the cooked burgers and toppings to prevent them from becoming soggy.

To reheat, warm the burgers in a skillet over medium-low heat or in a 350°F oven until heated through.

If you’d like to prep ahead, the burger patties can be mixed and formed up to 24 hours in advance. Cover tightly and refrigerate until ready to cook. The garlic butter mixture can also be prepared ahead of time and stored in the refrigerator until needed.

For longer storage, the uncooked burger patties freeze beautifully. Place the formed patties on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer-safe container or zip-top freezer bag, placing parchment paper between layers if stacking. Freeze for up to 3 months. Thaw overnight in the refrigerator before cooking as directed.

Cooked burger patties can also be frozen. Allow them to cool completely, then wrap individually and store in a freezer-safe container or bag for up to 2 months. Thaw in the refrigerator and reheat until warmed through before serving.

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If you can’t wait to make these Pepperoni Pizza Burgers, make sure you can find the recipe! Pin it to your favorite Pinterest recipe board before you go.

Internal Temperature of Pork

Pork is incredibly versatile, with a variety of cuts that can be prepared in so many different ways. On my site, you’ll find plenty of pork recipes that highlight this, but it’s important to remember that each cut has its own best cooking method and ideal internal temperature. Thankfully, Iowa Pork has a helpful Pork Cooking Temperature Guide that makes it simple to know when your pork is perfectly cooked.

To check for doneness, use a digital meat thermometer and insert it into the thickest part of the cut, making sure it isn’t touching any bone. When the pork reaches the recommended internal temperature, take it off the heat and allow it to rest for three minutes before serving.

Tips & Tricks for Success

Use low-moisture mozzarella cheese for the best texture and melt.
Mix the burger ingredients just until combined. Overmixing can create dense burgers.
Chill the patties before cooking to help them hold their shape.
Finely dice the pepperoni so it distributes evenly throughout the burger mixture.
Watch for flare-ups when grilling outdoors. The Italian sausage and pepperoni can create extra drippings.
Toasting the garlic butter buns adds flavor and helps prevent sogginess.
Use a meat thermometer and cook the burgers to an internal temperature of 160°F.

FAQs: Pepperoni Pizza Cheeseburgers

Can I make these burgers smaller? Absolutely. This recipe makes 4 large burgers, but you can easily divide the mixture into 6 smaller patties if preferred.
Can I cook these indoors? Yes. A grill pan or large skillet works beautifully and makes this recipe perfect for year-round cooking.
Why do I need to chill the patties? Chilling helps the burgers hold their shape and makes them easier to flip, especially when grilling.
Can I prepare the burgers ahead of time? Yes. The patties can be formed up to 24 hours before cooking and stored covered in the refrigerator.
What temperature should pork burgers be cooked to? Ground pork and sausage burgers should always be cooked to an internal temperature of 160°F as measured with an instant-read thermometer.
Can I freeze the burger patties? Yes. Form the patties, place them on a parchment-lined baking sheet, and freeze until solid. Transfer to a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the refrigerator before cooking.

For the Love of Pork

One of the reasons these Pepperoni Pizza Burgers are so delicious is the flavor that pork brings to the table. While I didn’t grow up on a farm myself, my husband was raised on an Iowa farm where they raised hogs, so pork has always been a big part of family meals around here. Ground pork is naturally juicy, rich, and savory, making it the perfect base for all of the pizza-inspired flavors packed into these burgers. It readily takes on the flavors of the Italian sausage, pepperoni, mozzarella, and pizza sauce while still delivering plenty of flavor of its own.

Of course, everyone at my table is focused on the cheesy, pizza-inspired goodness piled onto these burgers. What they don’t realize is that while they’re enjoying all that flavor, I’m smiling on the inside knowing they’re also getting the nutritional benefits pork provides. Pork is a high-quality source of protein and several important vitamins and minerals, making it an easy choice when I’m planning meals for my family.

I also love how easy pork makes mealtime. With simple ingredients and straightforward preparation, these burgers come together without a lot of fuss, whether you’re planning a Father’s Day cookout, hosting friends for a backyard barbecue, or making a fun family dinner any night of the week.

And when you purchase pork at your local grocery store, you’re supporting farm families across the United States. In fact, about one-third of all the pork raised in the country comes from Iowa. Most of that pork is enjoyed right here at home, helping provide delicious meals for families while supporting generations of hardworking American farmers.

More Pork Recipes to Love

If pepperoni is your favorite, boy, do I have a couple of recipes that you are going to adore! My Pepperoni Pizza Grilled Cheese (pictured above), Pepperoni Pizza Bread, Pepperoni Pizza Dip, and Detroit-Style Pepperoni Pizza will have you drooling!

Be sure and check out these comfort classics too: Pork Stew, No Peek Pork Chops and Rice, Breakfast Sliders, Creamy Bacon Soup, Breaded Pork Tenderloin Sandwiches, or this Pork Roast and Gravy. You can find all of my pork recipes here.

Be sure to follow along with Iowa Pork on Instagram, Facebook, Pinterest, and Twitter for delicious pork recipes year-round!

If you’re looking to shake up your burger game this summer, these Pepperoni Pizza Burgers are the perfect place to start. Loaded with pizza flavors, piled high on garlic butter buns, and packed with Iowa Pork goodness, they’re guaranteed to be the burger everyone talks about long after the last bite.

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Pepperoni Pizza Burgers

If pizza night and burger night are both family favorites, these Pepperoni Pizza Burgers deliver the best of both worlds. Made with juicy pork, Italian sausage, pepperoni, mozzarella cheese, pizza sauce, and served on garlic butter buns, these hearty burgers are packed with pizza flavor in every bite.

Course Pork

Cuisine American

Keyword Burger, garlic buns, ground pork, Iowa Pork, Italian sausage, mozzarella, Pepperoni, pizza burgers, pizza,

Prep Time 15

Cook Time 15

Chilling Time 20

Total Time 50

Servings servings

Calories 830kcal

Ingredients

For the Burger:

1 pound ground pork
1 pound ground Italian sausage
1 (6-ounce) package sliced pepperoni, divided
1 (8-ounce) block low-moisture mozzarella cheese, divided
½ teaspoon Italian seasoning
1 teaspoon garlic powder

For the Top:

¾ cup pizza sauce
4 slices mozzarella cheese
3 Pepperoni slices
Sprinkle of Parmesan cheese

For the Garlic Butter Buns:

½ stick (1/4 cup) salted butter room temperature
1 clove garlic minced
4 hamburger buns

Instructions

Remove 12 pepperoni slices from the package and set aside for topping the burgers later. Finely dice enough of the remaining pepperoni to measure ½ cup.
Shred ½ cup of the mozzarella cheese from the block and set aside. Slice the remaining mozzarella into 4 slices for topping the burgers.
In a large mixing bowl, combine the ground pork, ground Italian sausage, finely diced pepperoni, shredded mozzarella, Italian seasoning, and garlic powder. Mix gently with your hands just until combined, being careful not to overmix.
Divide the meat mixture into 4 equal portions and form into burger patties slightly larger than the buns, as they will shrink while cooking. Press a slight indentation into the center of each patty with your thumb. Refrigerate the patties for 15-20 minutes to help them hold their shape while cooking.
While the burger patties chill, stir together the softened butter and minced garlic in a small bowl. Spread onto the cut sides of the hamburger buns. Set aside.
Preheat a grill, grill pan, or large skillet over medium heat. Cook the burgers for 5-6 minutes per side, or until the internal temperature reaches 160°F.
During the last 1-2 minutes of cooking, spoon pizza sauce evenly over each burger. Top each burger with a slice of mozzarella cheese, 3 reserved pepperoni slices, and a sprinkle of Parmesan cheese. Cover loosely to help the cheese melt.
While the burgers cook, toast the buns cut-side down on the grill or in a skillet until golden brown.
Place the burgers onto the toasted garlic butter buns and serve immediately.

Video

Notes

Use low-moisture mozzarella cheese for the best texture and melt. Fresh mozzarella contains too much moisture and can make the burgers soft.
Mix the burger ingredients just until combined. Overmixing can create dense, tough burgers.
Chilling the patties before cooking helps them hold their shape and makes them easier to flip, especially when grilling.
Because the burgers contain Italian sausage and pepperoni, flare-ups can happen on the grill due to the higher fat content. Keep a close eye on them and move burgers to a cooler area of the grill if needed.
Cook burgers to an internal temperature of 160°F.
Finely dicing the pepperoni helps distribute the flavor evenly throughout the burgers and prevents the patties from breaking apart while cooking.
Pressing a small indentation into the center of each patty helps prevent the burgers from puffing up while cooking.
Toasting the garlic butter buns adds flavor and helps keep the buns from getting soggy from the pizza sauce.

Storage, Freezing & Make Ahead

Store leftover burgers in an airtight container in the refrigerator for up to 3 days. For best results, store the buns separately from the cooked burgers and toppings to prevent them from becoming soggy.

To reheat, warm the burgers in a skillet over medium-low heat or in a 350°F oven until heated through.

Nutrition

The post Pepperoni Pizza Burger appeared first on An Affair from the Heart.

Bubble Up Enchiladas

Michaela Kenkel — Mon, 27 Apr 2026 15:44:29 +0000

If you’re looking for an easy weeknight dinner that feels like comfort food with a fun twist, these Bubble Up Enchiladas are it. Made with ground beef, black beans, enchilada sauce, biscuits, and plenty of melty cheese, this simple casserole comes together in just 10 minutes of prep and bakes up bubbly, cheesy, and completely irresistible.

This recipe makes 8 hearty servings and is ready in about 50 minutes total, making it perfect for busy nights, feeding a crowd, or bringing something warm and comforting to your next potluck. It’s one of those dinners that looks like you worked all day, but really didn’t.

This recipe for bubble up enchiladas has been on my site for over a decade, and today it got a glow-up! If you have never tried making an enchilada bake with refrigerated biscuits, now is the time!

Bubble Up Enchiladas Recipe

This is the kind of recipe that checks all the boxes. It’s easy filling is made with simple ingredients you probably already have on hand. The biscuit pieces bake right into the casserole, soaking up all that saucy, savory flavor while creating that signature “bubble up” texture.

It’s also incredibly family-friendly. You get all those classic enchilada flavors in a no-fuss, scoop-and-serve casserole. Plus, it’s baked and served from one dish, which means less cleanup at the end of the meal.

Ingredients in Bubble Up Enchilada Casserole

You will find the complete list of ingredients and instructions in the printable recipe card at the bottom of this post.

Lean ground beef – This is the hearty base of the casserole and gives it that classic, savory flavor everyone loves.
Onions – Add depth and a little sweetness as they cook down with the beef.
Black beans – Bring extra texture, fiber, and stretch the dish to feed more people.
Enchilada sauce – The star of the show that gives this dish its bold, rich enchilada flavor. Use a can of enchilada sauce from the store, or try my homemade recipe!
Tomato sauce – Balances and extends the enchilada sauce while keeping everything perfectly saucy.
Refrigerated biscuits – The “bubble up” magic. These bake into soft, fluffy bites that soak up all that flavor.
Shredded Mexican cheese blend – Melts beautifully and ties all the flavors together with that gooey, cheesy finish.
Red pepper flakes (optional) – Adds a little kick if you like some heat without overwhelming the dish.
Green onions – A fresh, crisp topping that adds color and a pop of flavor right at the end.

Optional Serving Ideas: Fresh cilantro, sour cream, hot sauce, guacamole, or sliced avocado, whopped lettuce and tomato.

How to Make Ground Beef Bubble Up Enchiladas

Preheat your oven to 350 degrees and spray a 9×13 baking dish with non-stick cooking spray.

In a skillet, brown the ground beef with the onions until fully cooked. Drain any excess grease, then stir in the black beans, enchilada sauce, and tomato sauce until everything is well combined.

Cut each biscuit into quarters.

Spread the biscuit pieces evenly in the bottom of your prepared baking dish. Sprinkle 1 cup of the shredded cheese over the biscuits.

Pour the beef mixture evenly over the top.

Bake for 30 minutes, or until the biscuits are cooked through and the casserole is hot and bubbly.

Sprinkle with the remaining cheese and return to the oven just until melted.

Let the casserole stand for about 10 minutes before serving, then top with green onions if desired.

Storage & Make Ahead

Storage: Store any leftovers covered in the refrigerator for up to 3–4 days. Reheat individual portions in the microwave, or warm the whole dish in the oven at 325 degrees until heated through.

Make Ahead: You can prepare the beef and sauce mixture ahead of time and store it in the refrigerator for up to 2 days. When ready to bake, cut the biscuits and assemble the casserole fresh so they bake up soft and fluffy.

Freezing: This casserole is best enjoyed fresh or from the refrigerator. Freezing isn’t recommended, as the biscuits can become dense and lose their texture once thawed and reheated.

Love it? Pin it!

If you can’t wait to try this easy Beef Bubble Up Enchilada Casserole recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

Tips for the Best Bubble Up Enchiladas

Cut the biscuit dough into similar-sized pieces so they bake evenly throughout the dish.
Letting the casserole rest before serving helps everything set up and makes it easier to scoop.
If you like a little spice, the red pepper flakes are just enough to give it a gentle heat.

FAQs about Bubble Up Enchilada Bake

Can I make this ahead of time? You can prep the meat mixture ahead, but wait to add the biscuits until right before baking so they don’t get soggy.
Can I make this with chicken? Yes! When I make this recipe with chicken, I keep things simple. I use rotisserie chicken and a can of green chiles in place of the ground beef, and I keep the rest the same.
How do I store leftovers? Store covered in the refrigerator for up to 3–4 days. Reheat in the microwave or oven until warmed through.
Can I freeze it? This casserole is best enjoyed fresh or refrigerated. The biscuits can change texture once frozen and reheated.

When to Serve Bubble Up Enchiladas

This is one of those recipes that works for just about anything. It’s perfect for busy weeknights, but also great for potlucks, game day, or anytime you need something warm and filling that everyone will love. Serve with my famous Restaurant Style Refried Beans and Cilantro Lime Rice alongside for a full meal.

More Mexican Recipes to Love

If you really want to elevate this recipe, whip up a batch of my homemade red enchilada sauce. The flavors are so delicious, you may never buy the canned stuff again.

I have several enchilada recipes here on my site. Be sure to check out my white chicken enchiladas, easy ground beef enchiladas, five bean and cheese enchiladas, or even those brunch enchiladas made with ham! If you love the flavor of enchiladas, you can get those same tastes in my yummy enchilada soup recipe, and this green chile chicken enchilada casserole made right in your slow cooker.

I have loads of Mexican recipes to try; you can find them all here. Many use my homemade taco seasoning blend, a true pantry staple!

If you love easy casseroles that come together quickly and feed a crowd, these Bubble Up Enchiladas are going to be a go-to in your kitchen. It’s simple, satisfying, and packed with flavor in every bite.

If you make it, I’d love to hear what you think! Please leave a comment and let me know how it turned out!

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Bubble Up Enchiladas | Easy Weeknight Mexican Casserole Recipe

Ground beef, black beans, enchilada sauce, biscuits and cheese — great casserole that is super easy!

Course Casserole

Cuisine Mexican

Keyword black beans, Bubble Up Enchiladas, canned biscuits, cheese, enchilada sauce,, ground beef, refrigerated biscuits

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 213kcal

Author Michaela Kenkel

Ingredients

1 1/2 pounds ground lean ground beef
1/4 cup chopped onions
1/2 cup black beans drained and rinsed
1 (10 ounce) can enchilada sauce (or your own homemade)
1 (8 ounce) can tomato sauce
1 16 ounce can (8 count) refrigerator biscuits
2 cups shredded Mexican Cheese divided
1-2 teaspoons red pepper flakes optional (I used one)
Optional Serving Items: sliced green onions, black olives, cilantro, chopped tomatoes or lettuce, avocado slices or guacamole.

Instructions

Preheat oven to 350 degrees F. spray a 9×13 baking dish with non-stick cooking spray.
Brown the ground beef with the onions in a skillet. Drain excess grease. Add the black beans. Add the tomato and enchilada sauce. Stir to combine.
Cut biscuits into quarters. Lay in the bottom of prepared dish. Sprinkle with 1 cup cheese.
Pour meat mixture over biscuits.
Bake for 30 minutes, or until biscuits are cooked through.
Sprinkle with remaining cheese and bake until melted.
Let stand for 10 minutes before serving, sprinkle with green onions if desired.

Video

Notes

Storage:
Store any leftovers covered in the refrigerator for up to 3–4 days. Reheat individual portions in the microwave, or warm the whole dish in the oven at 325 degrees until heated through.

Make Ahead:
You can prepare the beef and sauce mixture ahead of time and store it in the refrigerator for up to 2 days. When ready to bake, cut the biscuits and assemble the casserole fresh so they bake up soft and fluffy.

Freezing:
This casserole is best enjoyed fresh or from the refrigerator. Freezing isn’t recommended, as the biscuits can become dense and lose their texture once thawed and reheated.

Nutrition

This recipe has been on my website since November 8, 2015. It has been updated to improve user experience and reshared on April 27, 2026.

The post Bubble Up Enchiladas appeared first on An Affair from the Heart.

Cilantro Lime Rice

Michaela Kenkel — Wed, 22 Apr 2026 16:25:14 +0000

If you love that fresh, zesty cilantro lime rice from your favorite burrito bowl joint, you’re going to want this one on repeat.

This Cilantro Lime Rice is light, fluffy, and packed with bright lime flavor and fresh herbs. It has only 3 ingredients and comes together in just 5 minutes using prepared rice and makes enough to serve about 8 people, which means it’s perfect for family dinners, meal prep, or your next taco night.

It’s simple, dependable, and one of those side dishes that quietly steal the show.

Have you ever had that bright, fresh cilantro lime rice at your favorite Mexican restaurant and thought, why can’t I make this at home? The answer is yes.

This Cilantro Lime Rice is light, fluffy, and packed with fresh flavor from lime and herbs. It comes together in just minutes using already prepared rice, making it one of those easy side dishes you’ll find yourself making again and again.

It’s the perfect addition to taco night, burrito bowls, grilled chicken, or even seafood. Honestly, once you try it, plain rice just won’t cut it anymore.

Easy Cilantro Lime Rice Recipe

This is one of those recipes that proves simple really is better. With just a handful of ingredients, you get a side dish that tastes fresh, vibrant, and anything but boring. It’s quick enough for busy weeknights, but flavorful enough to serve when you’ve got company coming over. And because it starts with cooked rice, it’s a great way to use leftovers and turn them into something special.

Many people know and love Chipotle cilantro lime rice, and this recipe gives you that same fresh, bright flavor right at home. It’s a simplified version that keeps things easy while still delivering that signature taste you’re craving.

Is This Like Chipotle’s Cilantro Lime Rice?

If you’re here because you love Chipotle’s cilantro lime rice, you’re in the right place.

This recipe has that same light, fluffy texture and fresh lime flavor, but with a simpler ingredient list you can throw together in minutes.

Chipotle’s version includes a few additional ingredients like bay leaf (used while cooking the rice) and a bit of oil, such as rice bran oil or olive oil. This recipe skips those extras and focuses on the fresh lime and cilantro for a clean, bright flavor that pairs with just about anything.

Want to make it more like Chipotle cilantro lime rice? Cook your rice with a bay leaf and stir in a small drizzle of olive oil before adding the lime and cilantro.

Ingredients for Cilantro Lime Rice

You will find the complete ingredients and instructions in the printable recipe card at the bottom of this post.

Prepared long-grain rice – The base of the recipe. Fluffy, neutral rice soaks up all of that citrusy flavor. You can use freshly made or leftover rice. Long grain, brown rice, Basmati, or Jasmine rice will all work.
Lime zest – This is where a lot of the bright, fresh flavor comes from. Don’t skip it.
Lime juice – Adds that tangy kick that makes this rice so addictive. Fresh lime juice is best.
Fresh cilantro – Brings a fresh, herby flavor that pairs perfectly with the lime. If you’re not a cilantro fan, parsley can work in a pinch, but it will change the flavor.

How to Make Cilantro Lime Rice

This lime cilantro rice recipe has been on my website for almost a decade, and one we make on repeat. It’s so easy to make!

Start with your warm, prepared rice and place it in a large bowl.

Sprinkle the lime zest evenly over the top, then squeeze in the fresh lime juice.

Add the chopped cilantro and gently stir everything together until the rice is evenly coated and fluffy.

Serve immediately while warm.

Storage & Make Ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, warm gently in the microwave or on the stovetop with a splash of water to bring back the moisture.

You can also make the rice ahead of time and stir in the lime and cilantro just before serving for the freshest flavor.

Love it? Pin it!

If you can’t wait to make this recipe for Cilantro Lime Rice, make sure you can find it. Pin it to your favorite Pinterest recipe board before you go.

Tips for the Best Cilantro and Lime Rice

Use fresh lime juice and zest for the best flavor
Stir gently so the rice stays fluffy and doesn’t get mushy
Taste and adjust. Add a little more lime juice if you like it extra tangy
This works great with leftover rice, making it perfect for meal prep

When to Serve Cilantro Lime Rice

This rice is incredibly versatile and pairs well with so many dishes, and of course, makes the perfect side dish to any Mexican meal. Try it with:

Tacos or fajitas
Burrito bowls or Rice Bowl recipes like this Salmon Rice Bowl or these Chicken Rice Bowls
Grilled chicken, pork or steak
Shrimp or fish
Any Mexican-inspired dishes

It’s also delicious as a base for a simple bowl with beans, avocado, and your favorite toppings.

More Easy Rice Recipes to love

We eat rice in one way shape or form at least 3 times per week. I have lots of Rice Recipes here on my website. I love this Jamaican Sweet Coconut Rice, pictured above, so delicious with spicy foods! Some other favorites of mine are this Cheesy Vegetable Rice Bake, Rice Pilaf with Dried Cranberries and Almonds, my Mom’s Broccoli, Rice and Cheese Casserole, this Basil Garlic Fried Rice, Five Bean Ham & Rice Salad, Ginger Basil Fried Rice and of course, this traditional Fried Rice recipe that I make all of the time!

This Cilantro Lime Rice is one of those recipes you’ll find yourself coming back to again and again. It’s easy, it’s fresh, and it makes even the simplest meal feel a little more special.

Whether you’re building burrito bowls, serving tacos, or just looking to upgrade plain rice, this is a quick win that always delivers. Keep it in your back pocket, you’re going to use it more than you think.

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Cilantro Lime Rice

This Cilantro Lime Rice has just three ingredients and is a perfect accompaniment to any dish, but especially love it with Mexican and Seafood dishes!

Course Rice

Cuisine American

Keyword cilantro, Cilantro Lime Rice, lime, rice

Prep Time 5

Total Time 5

Servings servings

Calories 338kcal

Author Michaela Kenkel

Ingredients

4 cups prepared long grain rice
zest of one lime
juice of 1/2 of lime
1/2 cup chopped cilantro or more or less to taste

Instructions

Squeeze lime juice and sprinkle lime zest over prepared rice. Stir in cilantro. Serve warm.

Video

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, warm gently in the microwave or on the stovetop with a splash of water to bring back the moisture.

You can also make the rice ahead of time and stir in the lime and cilantro just before serving for the freshest flavor.

Nutrition

This post was originally shared as a partnership with Sweet Earth Burritos on January 13, 2017. It has been updated to improve user experience and reshared on April 22, 2026.

The post Cilantro Lime Rice appeared first on An Affair from the Heart.

Loaded Cauliflower Casserole

Michaela Kenkel — Tue, 17 Mar 2026 14:36:49 +0000

If you love a loaded baked potato, just wait until you try this Loaded Cauliflower Casserole. It has everything we crave in those classic steakhouse potatoes — crispy bacon, melty cheddar cheese, tangy sour cream, and green onions — all baked together with tender cauliflower in one irresistibly creamy dish.

This cheesy loaded cauliflower casserole is the kind of recipe that proves cauliflower can absolutely steal the show. It’s hearty enough to enjoy as a low-carb main dish, but also makes an incredible side dish for weeknight dinners, holiday meals, potlucks, or Sunday family supper.

The best part? It comes together fast. With just a handful of ingredients and about 35 minutes from start to finish, you’ll have a warm, bubbling casserole on the table that serves 8–10 as a side dish.

If you’re looking for an easy, low-carb cauliflower casserole recipe that tastes like comfort food, this one is about to become a favorite.

I have loved this recipe since the moment I first made it. It’s been on my website since 2018, and we have enjoyed it countless times ever since. I have been wanting to give it a little zhuzh to bring it up front in my recipes repertoire. It’s the perfect time too – Easter is coming, and it’s amazing with ham, and before you know it, gardens and farmer’s markets will be boasting fresh cauliflower!

Cheesy Loaded Cauliflower Casserole

This casserole brings all the comfort of a loaded baked potato but swaps in cauliflower for a lighter, lower-carb twist that still feels indulgent. The cauliflower turns perfectly tender while soaking up all that creamy sour cream, smoky bacon, and melted cheddar. It’s simple enough for everyday dinners but also special enough to appear on a holiday table next to ham, turkey, or roast beef.

Another thing to love is how versatile it is. Serve it as a hearty vegetable side dish, or enjoy a big scoop as a satisfying meal on its own. Either way, it’s the kind of dish that disappears quickly once it hits the table.

Ingredients in Loaded Cauliflower Casserole Bake

Cauliflower – The star of the dish. Once steamed until tender, cauliflower becomes the perfect base for soaking up all the creamy, cheesy flavors.
Sour Cream – Adds rich creaminess and a slight tang that balances the bacon and cheese beautifully.
Cheddar Cheese – Sharp cheddar gives this casserole that classic loaded potato flavor. It melts beautifully and creates the cheesy topping everyone loves.
Scallions – Fresh scallions add color and a mild onion flavor that brightens the entire casserole.
Bacon – Crispy bacon brings smoky, salty goodness that makes this dish truly taste like a loaded baked potato.
Salt – Enhances the flavor of the cauliflower and balances the richness of the dish.
Fresh Cracked Pepper – Adds a little warmth and depth without overpowering the other ingredients.

Easy Substitutions

Greek yogurt can be swapped for sour cream if you prefer. Or use half sour crem and half cram cheese.
Colby Jack or Monterey Jack cheese can replace cheddar.
Turkey bacon works well if you want a lighter option, or leave the bacon out to make it vegetarian.

How to Make Loaded Cauliflower Casserole

Preheat your oven to 350°F and spray a casserole dish with non-stick cooking spray.

Steam the cauliflower pieces until they are just tender, but not mushy.

In a large bowl combine the steamed cauliflower, sour cream, half of the bacon, half of the scallions, half of the cheddar cheese, salt, and pepper. Stir gently until everything is evenly coated.

Transfer the mixture into the prepared casserole dish and sprinkle the remaining cheese over the top.

Bake for 18–20 minutes, or until the casserole is heated through and the cheese is melted.

Remove from the oven and top with the remaining bacon and scallions. Serve hot.

Make Ahead Option

This casserole can easily be assembled ahead of time. Simply prepare the cauliflower mixture and place it in the casserole dish. Cover and refrigerate for up to 24 hours before baking.

When ready to cook, bake as directed, adding a few extra minutes if it’s coming straight from the refrigerator.

Storage Instructions

Leftover Loaded Cauliflower Casserole stores beautifully.

Store leftovers in an airtight container in the refrigerator for 3–4 days.

To reheat, warm portions in the microwave or place the casserole dish back in a 350°F oven until heated through.

Love it? Pin It!

If you can wait to make this recipe for loaded cauliflower casserole, make sure you can locate it! Pin it to your favorite Pinteret recipe board before you go.

FAQs abut Cauliflower Casserole

Can I use fresh or frozen cauliflower?
Yes! Both work well in this casserole. Fresh cauliflower holds its texture best, but frozen cauliflower is a great shortcut. Just cook it according to the package directions and drain it well so the casserole doesn’t become watery.
Is loaded cauliflower casserole keto?
Yes, this recipe is naturally keto-friendly and low carb. Cauliflower replaces potatoes while still giving you that comforting loaded baked potato flavor thanks to the cheddar cheese, bacon, and sour cream.
Can this be served as a main dish?
Absolutely. While it’s often served as a side dish, the bacon, cheese, and sour cream make it hearty enough to enjoy as a simple meal on its own.
What main dishes pair well with loaded cauliflower casserole?
This casserole pairs well with many classic dinners like baked ham, roast chicken, steak, pork chops, or meatloaf. It’s also a great addition to holiday meals like Thanksgiving, Christmas, or Easter.
Can I make loaded cauliflower casserole ahead of time?
Yes! You can assemble the casserole up to 24 hours ahead, cover, and refrigerate. When ready to bake, add a few extra minutes of cooking time if it’s coming straight from the fridge.
How do I keep cauliflower casserole from getting watery?
Steam the cauliflower just until tender and make sure it’s well drained before mixing it with the other ingredients. If using frozen cauliflower, thaw it first and remove any excess moisture.

More Recipes that Use Cauliflower

When it comes to casseroles with cauliflower, you can’t go wrong with this loaded cauliflower casserole, but be sure to take a peek at my Cauliflower and Carrot Gratin, pictured above, my Cauliflower Mash, Cauliflower Fried Rice, and Oven Roasted Cauliflower. If it’s cool, crisp cauliflower you crave, these salads are sure to get your attention: Caulifower & Pea Salad, Greek Cauliflower Rice Salad with Brussels Sprouts, Marinated Vegetables, and this Italian Raw Veggie Salad.

Whether you’re serving it alongside a holiday ham, bringing it to a potluck, or enjoying it as a cozy weeknight dinner, this Loaded Cauliflower Casserole is proof that cauliflower can absolutely be the star of the table.

With crispy bacon, creamy sour cream, and plenty of melty cheddar cheese, it’s everything we love about loaded baked potatoes — just in a delicious, low-carb casserole.

One bite and you might just find yourself saying you’re officially on Team Cauliflower.

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Loaded Cauliflower Casserole

Loaded baked potato meets cauliflower – baked in this super easy, extra delicious low carb, keto friendly casserole!

Course Casserole

Cuisine American

Keyword bacon, casserole, cauliflower, cheese, keto, Loaded Cauliflower Casserole, Low carb, sour cream

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 269kcal

Author Michaela Kenkel

Ingredients

1 large head cauliflower cut into pieces, about 5 cups
1 cup sour cream
2 cups shredded cheddar cheese divided
3 green onions (scallions) thinly sliced, divided
6 slices bacon cooked and crumbled, divided
1/2 teaspoon salt
1/4 teaspoon fresh cracked pepper

Instructions

Preheat oven to 350 degrees, spray casserole dish with non-stick cooking spray.
Steam cauliflower until just tender.
Place cauliflower, sour cream, half of bacon, half of scallions, half of cheese in a bowl and salt and pepper. Stir to combine. Transfer to casserole dish, sprinkle with other half of cheese.
Bake for 18-20 minutes or until heated though. Top with remaining cheese and scallions and serve hot.

Video

Notes

Make Ahead Option

This casserole can easily be assembled ahead of time. Simply prepare the cauliflower mixture and place it in the casserole dish. Cover and refrigerate for up to 24 hours before baking.

When ready to cook, bake as directed, adding a few extra minutes if it’s coming straight from the refrigerator.

Storage Instructions

Leftover Loaded Cauliflower Casserole stores beautifully.

Store leftovers in an airtight container in the refrigerator for 3–4 days.

To reheat, warm portions in the microwave or place the casserole dish back in a 350°F oven until heated through.

Nutrition

This recipe was orginally posted on April 15, 2018. It has been updated to improve user experieince and reshared on March 17, 2026.

The post Loaded Cauliflower Casserole appeared first on An Affair from the Heart.

Homemade Red Enchilada Sauce

Michaela Kenkel — Tue, 03 Mar 2026 18:02:05 +0000

Making homemade red enchilada sauce couldn’t be easier, and once you make it from scratch, you truly won’t reach for the canned version again. This easy red enchilada sauce comes together in about 20 minutes on your stovetop and delivers that deep, rich flavor that makes enchiladas taste as if they came from your favorite Mexican restaurant.

It’s smooth. It’s perfectly seasoned. It thickens beautifully. And the best part? You control the flavor and the heat.

This simple enchilada sauce makes about 2½ cups, which is perfect for a pan of enchiladas, smothered burritos, or even enchilada soup.

Back in the day, when our family would make our annual trip to visit Okoboji, Iowa, we had to eat at The Taco House. We absolutely love their enchiladas. They make them with corn tortillas filled with beef, topped with red enchilada sauce, and baked with an ooey-gooey cheese topping.

I set out to make a sauce that could come close, and after much trial and error, we decided was the best homemade enchilada sauce recipe and the one that was the closest to what we love at The Taco House.

This recipe has been on my website since 2014, and since 2021, we have been splitting our time between our home here in Omaha and our home in Okoboji. It has been a dream of mine to live there part-time, and now it’s a reality! Now we can eat at the Taco House whenever we want, but honestly, we eat enchiladas at home more, now that we have the best enchilada sauce recipe!

Easy Red Enchilada Sauce

There’s something so satisfying about whisking together a sauce from pantry spices and watching it transform into something rich and velvety. This red sauce recipe proves that you don’t need tomatoes or complicated ingredients to create bold, authentic flavor.

It’s made with a quick roux for thickness, layered with classic spices, and simmered just long enough to bring everything together. No fillers. No mystery ingredients. Just simple, dependable flavor that works every single time.

And if you prefer a little more heat? You’re in control. Adjust the spice blend to your liking and make it your own.

Love Enchiladas? Try these: Five Bean & Cheese Enchiladas, Brunch Enchiladas with Ham, White Chicken Enchiladas, and this simple slow cooker Green Chile Chicken Enchilada Casserole, too!

Homemade Red Enchilada Sauce Ingredients

Find the complete ingredients and instructions for this delicious sauce in the printable recipe card at the bottom of this post.

Vegetable oil – Forms the base of the roux and helps bloom the spices for a deeper flavor.
All-purpose flour (or gluten-free flour) – Thickens the sauce. This is what gives it that perfect cling-to-your-enchiladas texture.
Chili powder – The star of the show. Provides the rich red color and classic enchilada flavor.
Garlic powder – Adds subtle depth without overpowering the sauce.
Salt – Enhances and balances all of the spices.
Cumin – Brings that warm, earthy Mexican flavor we all love.
Oregano – Adds a light herbal note that rounds everything out.
Chicken broth or vegetable stock – Creates the body of the sauce. Use vegetable stock to keep it vegetarian or vegan.

How to Make Homemade Red Enchilada Sauce

All you need is a small saucepan and a whisk.

Heat the vegetable oil in a small saucepan over medium-high heat. Add the flour and stir constantly for about one minute. You’ve just made a roux, which will thicken your sauce beautifully.

Stir in the chili powder, garlic powder, salt, cumin, and oregano. Let the spices toast briefly in the roux to deepen the flavor. Gradually whisk in the stock, pouring slowly while whisking constantly to prevent lumps.

Reduce the heat and simmer for 10–15 minutes, or until the sauce thickens to your desired consistency.

That’s it. Your easy red enchilada sauce is ready to use.

Storage Instructions

Allow the sauce to cool completely before storing.

Store in an airtight container in the refrigerator for up to two weeks.
Reheat gently on the stovetop or in the microwave, stirring occasionally.
If it thickens too much in the fridge, whisk in a small splash of stock while reheating to loosen it back up.

Make-Ahead & Freezing Tips

Make a big batch! This sauce freezes well.

Pour cooled sauce into freezer-safe containers or bags.
Freeze for up to 3 months.
Thaw overnight in the refrigerator, then reheat.

Having homemade enchilada sauce in your freezer makes weeknight dinners incredibly easy.

Love it? Pin it!

If you can’t wait to make this easy homemade red enchilada sauce recipe, be sure you can locate it! Pin it to your favorite Pinterest recipe board before you go!

Authentic Enchilada Sauce Without Tomatoes

There’s always a debate about tomatoes in enchilada sauce. This version does not include tomatoes or tomato sauce, and that’s intentional. The flavor comes purely from the spice blend and stock, giving you that rich reddish-brown color and bold, traditional taste without being overly acidic. Don’t worry, it’s thick enough to coat your enchiladas without running off the plate. Exactly how it should be.

How to Use This Simple Enchilada Sauce

Mexican food is my favorite! You can find loads of Mexican recipes here on my website, and if you are looking for ways to use this homemade red enchilada sauce, be sure to try my Shredded Beef Enchilada Recipe, Chicken Enchilada Soup (pictured above), these 3-ingredient Smothered Burritos in the Crockpot, Bubble-Up Enchiladas, and Taco Bell Enchiritos, too!

Or use it in this Cafe Rio Sweet Pork Barbacoa, Enchilada Pasta, and Black Bean Enchilada Soup.

It pairs beautifully with Cilantro Lime Rice and some Restaurant Style Refried Beans, for a complete dinner.

Love Mexican Food? I do, too! Click HERE for all of my Mexican Recipes

If you’ve never made enchilada sauce from scratch before, this is the easy recipe is where it’s at! Quick, dependable, and packed with flavor and makes the best enchiladas!

Once you see how simple it is to make your own simple enchilada sauce at home, you’ll never buy that canned stuff again.

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How To: Make Your Own Homemade Red Enchilada Sauce

Make your own homemade red enchilada sauce, you will never buy the stuff in the can again!

Course Dressings, Sauce & Marinades

Cuisine Mexican

Keyword authentic, best homemade enchilada sauce recipe, easy, enchilada sauce without tomatoes, from scratch, gluten free option, homemade enchilada sauce, how to thicken enchilada sauce, How To: Make Your Own Homemade Red Enchilada Sauce, ingredients in enchilada sauce

Prep Time 2

Cook Time 15

Total Time 17

Servings cups

Calories 167kcal

Author Michaela Kenkel

Equipment

Cuisinart Chef’s Classic Nonstick 1-Quart Saucepan with Lid

Ingredients

2 Tablespoons vegetable oil
2 Tablespoons all-purpose or gluten-free flour
4 Tablespoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon oregano
2 cups chicken or vegetable stock

Instructions

Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute.
Stir in the remaining seasonings (chili powder through oregano).
Gradually add in the stock, whisking constantly to remove lumps.
Reduce heat and simmer 10-15 minutes or until thick.
Use immediately or refrigerate in an air-tight container for up to two weeks.

Notes

Storage Instructions

Allow the sauce to cool completely before storing.

Store in an airtight container in the refrigerator for up to two weeks.
Reheat gently on the stovetop or in the microwave, stirring occasionally.
If it thickens too much in the fridge, whisk in a small splash of stock while reheating to loosen it back up.

Make-Ahead & Freezing Tips

Make a big batch! This sauce freezes well.

Pour cooled sauce into freezer-safe containers or bags.
Freeze for up to 3 months.
Thaw overnight in the refrigerator, then reheat.

Having homemade enchilada sauce in your freezer makes weeknight dinners incredibly easy.

Nutrition

This recipe was originally posted on July 28, 2014. It was updated to improve user experience and reshared on March 3, 2026.

The post Homemade Red Enchilada Sauce appeared first on An Affair from the Heart.

Three Cheese Arancini (Fried Risotto Balls)

Michaela Kenkel — Tue, 17 Feb 2026 03:16:08 +0000

These Italian three cheese Arancini, fried risotto balls, make the prettiest appetizer, or even a meatless meal. Arborio rice, cheese, garlic, and herbs, breaded and fried until golden brown, served up with marinara and a dusting of grated cheese.

Our favorite little hometown restaurant, Bella Vita, had these Arancini on its menu. They were my favorite appetizer that they offered. They served them on a small plate of marinara, dusted with cheese and sprinkled with fresh Italian Parsley. The presentation is one of my favorite parts, well, that’s until you cut into one. Then it’s time to scoop up all of that yumminess and clean the plate; prettiness goes out the window!

Arancini

Arancini are traditional Italian rice balls made from creamy Arborio rice, typically prepared like risotto, then stuffed with cheese, coated in seasoned breadcrumbs, and fried until golden brown and crispy. These crispy fried risotto balls are a classic Sicilian appetizer, often served with warm marinara sauce for dipping. The inside stays tender and cheesy while the outside turns perfectly crunchy, making arancini a popular choice for party appetizers, meatless meals, and Italian-inspired entertaining. Whether filled with mozzarella, parmesan, or a blend of three cheeses, homemade arancini are a comforting, restaurant-quality dish that brings authentic Italian flavor right to your kitchen.

Freaky Friday Arancini

For years, I hosted a bloghop with a large group of blogger friends, where a few times per year we would secretly cook/bake from one another’s websites. This arancini recipe was posted for one of those events.

For that round, I was assigned LeMoine Family Kitchen, a recipe blog run by Angela LeMoine. Angela is Italian and grew up in New Jersey. I had been assigned Angela’s blog one other time and made her Spinach & Artichoke Stuffed Shells. I feel like making something that isn’t Italian, when given the chance, from Angela’s blog, seems sinful. Although I did make Angela’s Black Bean Soup, and loved it. I guess what I am saying is that she doesn’t have only Italian recipes. In fact, she is the queen of the scone. Check out these Chocolate Chip Scones … yum!

See All of My Freaky Friday Recipes

Ingredients in this Arancini Recipe

You will find the complete ingredients and instructions in the printable recipe card at the bottom of this post.

Water – This cooks the Arborio rice until tender and creamy. It absorbs fully into the rice, giving you that classic risotto-style base without needing broth.
Arborio rice – This short-grain Italian rice is key to authentic arancini. Its high starch content creates that creamy texture that holds together beautifully once cooled. Regular long-grain rice will not work the same way.
Garlic powder – Adds gentle, even garlic flavor throughout the rice mixture without overpowering it.
Unsalted butter – Stirred into the rice as it cooks, butter adds richness and helps create a smooth, flavorful base.
Eggs (tempered) – These help bind everything together so the risotto balls hold their shape. Tempering prevents the eggs from scrambling when mixed into the hot rice.
Grated Pecorino Romano cheese – Salty, sharp, and traditional. It adds depth of flavor. Grated Parmesan cheese can be substituted if needed.
Ricotta cheese – Brings a creamy, soft texture to the center of the arancini.
Shredded mozzarella – Gives you that melty, cheesy bite inside. Freshly shredded melts best.
Fresh chopped parsley – Adds freshness and a bit of color throughout the mixture.
Salt – Enhances all of the flavors.

For the Coating

Flour – The first layer in the breading process. It helps the egg stick to the rice balls.
Eggs (beaten) – The second layer that allows the breadcrumbs to adhere properly.
Italian seasoned bread crumbs – Provide flavor and create that crispy golden exterior. You’ll mix in a little chopped parsley and shredded Romano for extra flavor and color.
Vegetable oil – Used for frying. A neutral oil works best for even browning.

To Serve

Marinara sauce – Perfect for dipping and adds a classic Italian touch. If you have time, my Homemade Marinara recipe makes an amazing dipping sauce.
Chopped parsley and shredded Romano – A simple finishing garnish that makes them feel extra special.

How to Make Arancini – Three Cheese Fried Risotto Balls

Start by adding the water, Arborio rice, garlic powder, and butter to a pot. Bring everything to a boil, stirring occasionally. Continue cooking and stirring until the liquid is completely absorbed and the rice is tender. This creates a thick, creamy rice base.

Whisk the eggs in a small bowl. To temper them, slowly stir a small amount of the hot rice into the eggs. This gently warms the eggs so they don’t scramble. Once tempered, stir the eggs back into the rice along with the grated Pecorino Romano, ricotta, shredded mozzarella, salt, and chopped parsley. Mix until everything is well combined.

Using a measuring cup, scoop the mixture onto a lined baking sheet. Refrigerate until completely cool and easy to handle. This step helps the mixture firm up so it rolls smoothly.

Set up your breading station with separate bowls of flour, beaten eggs, and Italian seasoned breadcrumbs mixed with a bit of chopped parsley and shredded Romano. Roll each portion of rice into a ball. Coat first in flour, then dip into the egg, and finally roll in the breadcrumbs until fully coated. Place the breaded rice balls back onto the baking sheet.

At this point, you can either freeze or fry them.

To freeze, place the breaded rice balls on a baking sheet and double wrap tightly with plastic wrap.

To fry, heat vegetable oil in a deep fryer or cast-iron skillet over medium-high heat. The oil is ready when a pinch of breadcrumbs dropped in begins to bubble immediately and rises to the top. Carefully add a few rice balls at a time and cook until golden brown and heated through. This only takes a few minutes per batch. Place on a plate lined with paper towels to drain off any excess grease.

Serve hot with marinara sauce and a sprinkle of chopped parsley and shredded Romano on top.

Storage and Make Ahead

How to Store Arancini:
Once cooled, store leftover arancini in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 350°F oven until warmed through and crispy again. An air fryer works beautifully as well and helps bring back that golden exterior. Microwaving will heat them, but you will lose some of the crisp texture.

To Make Ahead:
Arancini are perfect for prepping in advance. After breading, place the rice balls on a baking sheet and refrigerate for up to 24 hours before frying. This actually helps them firm up even more.

How to Freeze Arancini:
You can freeze the breaded, unfried rice balls by placing them on a baking sheet and double wrapping them tightly with plastic wrap. Once frozen solid, transfer to a freezer-safe container or bag for longer storage. Fry straight from frozen, adding an extra minute or two to the cook time, until golden brown and heated through.

Having a batch in the freezer means you’re always just minutes away from a beautiful appetizer or an easy meatless meal.

Love it? Pin it!

If you can’t wait to try this recipe for Three Cheese Arancini, make sure you can find the recipe. Pin it to your favorite Pinterest recipe board before you go.

They make a gorgeous appetizer or would make a wonderful meatless meal with a salad alongside.

Time to get on to the recipe!

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
leave a comment below the recipe!

Arancini – Three Cheese Fried Risotto Balls

These Italian three cheese fried risotto balls, Arancini, make the prettiest appetizer, or even a meatless meal. Arborio rice, cheese, garlic and herbs, breaded and fried until golden brown, served up with marinara and a dusting of grated cheese.

Course Appetizer

Cuisine Italian

Keyword arancini, Arancini – Three Cheese Fried Risotto Balls, arborio, risotto, risotto balls

Prep Time 30

Cook Time 20

Total Time 50

Servings arancini

Calories 126kcal

Author Michaela Kenkel

Ingredients

4 cups water
1¾ cup Arborio rice
2 teaspoons garlic powder
4 Tablespoons unsalted butter
2 eggs *tempered
¼ cup grated Pecorino Romano cheese
½ cup ricotta cheese
1 cup shredded mozzarella
1 handful of fresh chopped parsley
1 teaspoon salt
For the coating:
½ cup flour
2 eggs beaten
½ cup Italian seasoned breadcrumbs add in a bit of chopped parsley and shredded Romano cheese
vegetable oil for frying
Marinara sauce chopped parsley and shredded Romano for serving

Instructions

Place the water, Arborio rice, garlic powder and butter into a pot. Bring to a boil, stirring occasionally.
Cook and continue to stir until the water is all absorbed and the rice is tender.
Whisk the eggs in a small bowl.
*To temper the eggs, Add a small amount of the hot rice to whisked eggs and stir. You want to slowly warm the eggs so they don’t scramble.
Stir together the tempered eggs, grated Pecorino, ricotta, shredded mozzarella, salt and parsley.
Scoop the mixture, using a 1/4 cup measuring cup, onto a lined baking sheet. Pop into the refrigerator for about 15 minutes until completely cool and easy to handle.
Place your breading ingredients into separate bowls. Roll mixture into a ball then coat in flour, then in egg and finally into the breadcrumbs.
Place back onto the baking sheet and continue coating all the rice balls.
At this point you can either fry them or freeze them.
To Freeze: Place breaded rice balls on a baking sheet and double wrap with plastic wrap.
To Fry: You can fry the rice balls in a deep fat fryer or in a cast iron skillet. Heat vegetable oil over medium high heat, you will know it’s hot enough when you carefully drop a pinch of breadcrumbs into the oil and bubbles immediately form around them and they rise to the top.
Carefully add a few rice balls to the pot and cook until golden. It will take a couple of minute for them to brown and heat through. Repeat with the remaining rice balls.
Serve hot.

Video

Notes

To Store:
Once cooled, store leftover arancini in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 350°F oven until warmed through and crispy again. An air fryer works beautifully as well and helps bring back that golden exterior. Microwaving will heat them, but you will lose some of the crisp texture.

To Freeze:
You can freeze the breaded, unfried rice balls by placing them on a baking sheet and double wrapping them tightly with plastic wrap. Once frozen solid, transfer to a freezer-safe container or bag for longer storage. Fry straight from frozen, adding an extra minute or two to the cook time, until golden brown and heated through.

Having a batch in the freezer means you’re always just minutes away from a beautiful appetizer or an easy meatless meal.

Nutrition

This recipe was originally posted on February 22, 2018. It has been updated to improve user experience and reshared on February 16, 2026.

Check out the other recipes made for this Winter Round of Freaky Friday:

A Dish of Daily Life – Cucumber Salsa
An Affair from the Heart – Arancini (Three Cheese Fried Risotto Balls)
A Kitchen Hoor’s Adventures – Healthier Buffalo Chicken Dip
Bacon Fatte – Spiced Bakery Style Ginger Pear Muffins
Bowl Me Over – Beef Tips and Gravy
The Devilish Dish – Chocolate Covered Snickers Strawberries
Full Belly Sisters – Easy Crockpot Cesar Chicken
LeMoine Family Kitchen – Frittata Ranchera Black Bean Salad
Life Currents – Garlic Sesame Noodles
Lisa’s Dinnertime Dish – Low Carb Cheeseburger Meatloaf
Mildly Meandering – Slow Cooker Zuppa Toscana Soup
Plattertalk – Whole Wheat Irish Soda Bread
Seduction in the Kitchen – Reuben Meatball Casserole
Take Two Tapas – BLT Bacon Cups with Avocado
The Foodie Affair – Pineapple Bread Pudding
West Via Midwest – Spicy Smoke Sauced Shrimp
Who Needs a Cape? – Cheez-It Fiesta Baked Chicken

The post Three Cheese Arancini (Fried Risotto Balls) appeared first on An Affair from the Heart.

Top 10 Recipes of 2025 + A Year in Review

Michaela Kenkel — Tue, 30 Dec 2025 14:49:54 +0000

Reflecting on the past year and sharing your favorite recipes is always one of my favorite traditions here at An Affair from the Heart. It’s such a joy to look back and see what you return to again and again. The recipes that find their way into weekly meal plans, holiday gatherings, and everyday moments around the table.

In 2025, the Top 10 recipes didn’t change a whole lot over the last year, and I think that says something special. These are dependable, tried-and-true favorites that continue to stand the test of time, proving that simple, comforting recipes made with familiar ingredients never go out of style.

Welcome to my annual year in review! As I reflect on 2025, I’m grateful for another year of cooking alongside you and for the recipes that continue to earn a place in your kitchens.

2025: My Year in Review

This year looked a little different than some in the past. Travel was simpler, with one meaningful retreat in Mexico, along with cherished time spent at our lake home in Okoboji. It felt like a year that allowed for slower moments, familiar places, and time to reflect. Exactly what this season needed.

Professionally, 2025 was a year I’ll never forget.

Savor It Cookbook by Michaela Kenkel

After years of dreaming and months of behind-the-scenes work, my cookbook, Savor It, officially launched on Valentine’s Day, my favorite holiday and the perfect day to share it with the world. Seeing it available on my website, on Amazon, and now in six retail stores (with more continuing to add it!) has been both humbling and surreal.

This year also brought opportunities I’m incredibly grateful for.

I was honored to be interviewed by KETV Newswatch 7 Omaha with Waverle Monroe, where I had the opportunity to share my story, my love of home cooking, and a glimpse behind the scenes of An Affair from the Heart. The interview came together quickly, and even though I wasn’t feeling my best that day (thanks to a lingering sinus infection!) I was incredibly grateful for the chance to cook alongside Waverle and make a no-bake cherry dessert from my cookbook, Savor It, while sharing this work with a wider audience.

I also had the opportunity to sit down with Allison Evans Coaching for an online interview. Having the space to talk about my journey, the heart behind my recipes, and the work that goes into building this community was both encouraging and affirming.

I was honored, too, to be included in a local holiday gift guide for Milford Magazine. Seeing Savor It highlighted as a gift idea within my own community was a moment I won’t forget.

Each of these experiences served as a reminder of how grateful I am to do what I love and to share it with all of you.

Our Family in 2025

On a personal note, February brought a difficult goodbye when we lost our sweet Theo. Navigating that loss hasn’t been easy, but Libby has remained my constant companion, and together we’re finding our new normal.

September brought a beautiful new beginning when our first granddaughter joined our three grandsons. Watching our family grow and gathering everyone around the table whenever we can continues to be one of my greatest joys.

Those big Sunday night family dinners keep getting bigger, with my two youngest finding their forever people this year, this mama’s heart is very full. #PartyOfFourteen

An Affair from the Heart in 2025

In 2025, I published 90 recipes here on the site, along with continued updates to older favorites to keep them fresh, helpful, and easy to follow. With more than 1,200 recipes on An Affair from the Heart, I hope this space always feels like a place you can come when you’re looking for something comforting, celebratory, or simple for a busy weeknight.

This year also brought growth on social media, including the launch of my TikTok page. I’d love for you to join me there, follow along, leave comments, and be part of the conversation. It truly feels like an extension of this community.

If you can’t find what you’re looking for or have a recipe you’d love to see in the coming year, please reach out. Your messages and notes inspire so much of what I create.

Top 10 Recipes of 2025 – Readers’ Favorites

And now… onto the recipes!

Each year, I love seeing which dishes rise to the top. These are the recipes you cooked, saved, shared, and came back to again and again.

Are you ready to see if your favorite made the list?

If you’re looking for something new to try, this list is a great place to start. I’d love to hear which ones you’ve made, which are staples in your home, and which you’ll be adding to your menu next.

Let’s Count Down An Affair from the Heart’s Top 10 Recipes of 2025!

Are you ready to see if your favorite made the list? I can’t wait to hear which of these you have tried, and which ones you will be making soon!

Number 10:

Comfort food from my childhood – My Mom’s recipe for Beef & Noodles. Tender chunks of beef with thick egg noodles in a beef gravy. There is so much nostalgia in this one!

Number 9:

A copycat recipe – McDonald’s Filet ‘o Fish Sandwich. If you love the fish sandwiches at McDonald’s, you have to try these! Soft buns, piping hot fish filet, melty cheese, and the best tartar sauce ever! Now you can skip the drive-thru and make them at home!

Number 8:

Classic Oyster Stew with tender oysters simmered in a rich, buttery milk-based broth. This classic recipe spotlights the sweet saltiness of fresh oysters with just a few simple ingredients. Enjoy a warm bowl of this hearty stew all winter long or for special occasions like Christmas Eve.

Number 7:

Gotta Love my Texas Trash Dip! What’s Texas Trash Dip? It’s a creamy, warm bean dip packed with flavor and topped with all sorts of ooey-gooey cheese, baked to dipping perfection. I could make a meal out of this dip! Seriously, what more do you need??

Number 6:

This one isn’t “award-winning” for nothin’! Award-Winning Crack Dip This dip is deliciously addictive! Creamy dip with a little bit of heat from the jalapeños, bursting with flavor from the MexiCorn and the green onions. This is a hit and the first thing gone at every party!

Number 5:

This iconic Dill Pickle Dip recipe! if you can’t get enough of those dill pickle wraps, the ones with cream cheese and dried beef, then this dip will have you grinning from ear to ear! This recipe has been in my top 10 ever since the first year I posted it! Want to know something funny? Twice, this recipe got so much traffic at one time that it broke my website!

Number 4:

These Slow Cooker Dr. Pepper BBQ Ribs aren’t just delicious – they’re a viral sensation! With over 300,000 shares, this 3-ingredient wonder is about to revolutionize your BBQ game. Country Style Pork Ribs are slow-cooked in Dr. Pepper, then baked or grilled to caramelize the Dr. Pepper BBQ sauce. This recipe is quick and easy for anyone to enjoy!

Number 3:

Copycat Starbucks Medicine Ball shows how to make this popular cold-fighter super tea. A tremendously soothing tea for cold and flu season. Skip the drive-thru and the crazy prices and make this Starbucks favorite at home!

Note: The teas used in Starbucks’ Medicine Ball have been hard to find since 2023. So, I updated this post to include other teas that allow you to continue to make this healing tea at home!

Number 2:

The Sloppy Dorothy! Move over, Joe – there is a new and improved version of your classic. These Sloppy Dorothy Sandwiches are made with Dorothy Lynch Dressing and will have you licking your fingers in pure satisfaction!

Drum Roll Please…

And now it’s time for the number one recipe of 2024 …

Number 1:

How to Make a Can of Refried Beans Taste Like a Restaurant’s -Turn a can of refried beans into restaurant quality in a matter of minutes! Only two simple add-ins and it’ll feel like you’re eating at your favorite Mexican restaurant, right at home!

Pin the most popular, Top 10 Recipes of 2025, before you go!

I’d love it if you’d pin these 10 recipes, try some of them, and let me know what you think! Shoot me a message or tag me on social media! I love seeing photos of what you made!

A Note on Supporting An Affair from the Heart

One thing I want you to know is that my recipes here on An Affair from the Heart will always remain free. From quick weeknight dinners to holiday favorites and everything in between, my goal has always been to make approachable, dependable recipes available to anyone who needs them.

If you’ve ever wondered how you can support the work I do here, the answer is simple, and it never costs a thing.

Leaving a comment or a star rating on a recipe helps others find it and lets me know what you loved. Following along on social media, liking, sharing, saving, and commenting on posts helps get these recipes seen by more home cooks. Leaving a review for my cookbook, Savor It, makes a bigger difference than you might realize, and sharing my newsletter with family or friends helps this community continue to grow.

Every small action adds up, and none of it goes unnoticed. Your support — in all of these simple, meaningful ways — is what allows me to keep creating, testing, and sharing recipes with you.

Thank you for being here and for supporting this space in the ways that feel right for you.

From the Bottom of My Grateful Heart

Thank you for being here. For reading, cooking, baking, sharing, and trusting my recipes in your homes. It’s truly an honor to be part of your family meals and traditions.

Thank you for coming along for the ride that was 2025. I’m so excited to see what we’ll cook up together in the year ahead.

Here’s to many more moments around the table in 2026. 🤍

The post Top 10 Recipes of 2025 + A Year in Review appeared first on An Affair from the Heart.

Grilled Turkey Havarti Sandwiches

Michaela Kenkel — Sat, 22 Nov 2025 14:05:14 +0000

These pesto Grilled Turkey Havarti Sandwiches are a fast family favorite! Buttery grilled sourdough, garlic basil pesto, melty Havarti cheese, and tomato with sliced turkey. When they ask, “What’s for dinner?” and these toasted turkey sandwiches are the answer, there is nothing but smiles!

The first time I had blogged these Pesto Grilled Cheese Sandwiches with Turkey and Havarti was back in 2012. I have always loved a good grilled cheese sandwich and tomato soup. How about you? Well, we are kind of a family divided on that subject.

Some of us LOVE tomato soup, and others aren’t fans. Some love a traditional grilled cheese with American cheese on white bread, some say that even the simple grilled cheese needs some meat on it. So, one night, I decided to make everyone happy!

I really hadn’t planned on blogging this simple sandwich, but when a friend and follower of my blog asked for the “recipe,” I figured I would jot it down on my blog. That was over 8 years ago!

Grilled Turkey & Havarti Sandwiches

Since those early days, this sandwich has been in our regular rotation. It’s a great addition to soup nights, but it’s hearty enough to eat alone or with some potato or zucchini chips alongside.

We have made these on white, wheat, and Italian bread, but always come back to the sourdough. The combination of it with the pesto, tomatoes, and mellow-tasting Havarti cheese is stellar.

Best Cheese to Use on a Turkey Sandwich

Everyone has opinions on what sorts of cheese go well on a turkey & cheese sandwich. Havarti is always my top pick. Other ideas would be these mild cheeses that melt well: Provolone, Muenster, Swiss, American, or Gouda.

Good quality smoked Gouda cheese would be delicious with some smoked turkey from the deli. Especially if you are a fan of that smoke flavor. Maybe even switch up that pesto for some barbecue sauce? Hummmmm … I think I might be onto a new sandwich here. I need to write that down for later.

What is Pesto?

I always have a jar of pesto in the fridge. I love adding it to pizza, garlic bread, and of course, these sandwiches.

The art of making pesto originated in Genoa, Italy. Pesto is the Genoese verb “pestare,” which means “to crush.” Pesto is made by using a mortar and pestle to “crush” fresh basil, pine nuts, garlic, fresh Parmesan cheese, and olive oil into this flavorful sauce.

Making homemade pesto is made much simpler these days; if you don’t want to break out the mortar and pestle, use your food processor!

Ingredients in Grilled Turkey Havarti Cheese Sandwiches

Simple, reasonably priced, obtainable ingredients make this gourmet turkey grilled cheese sandwich. A good quality sourdough bread, good quality deli turkey and Havarti cheese, pesto sauce, and red ripe tomatoes.

In my grocery store, the deli, the bakery, and the produce section are all right next to one another. So I grab a loaf of sourdough at the bakery, ask them to slice it for me, if it isn’t, pick up some nice red tomatoes in the produce section, and then head to the deli counter for my cheese and turkey.

I prefer the oven-roasted turkey, as I feel like it tastes most like that delicious day after Thanksgiving turkey. Which, incidentally, is perfect for these grilled turkey sandwiches. If you’re looking for ideas for leftover turkey – start here.

Preparing Grilled Turkey & Havarti Sandwiches

Spread pesto on the insides of both pieces of bread. Add Havarti cheese slices to one side, then top the cheese slices with tomato slices. (tip: the cheese forms a “barrier” between the tomatoes and the bread, and keeps the bread from getting soggy) Top with turkey, then form the sandwich.

Butter both outside pieces of bread, and place them on a hot griddle or in a skillet.

Grill until golden brown and toasty on both sides, cut in half, and serve hot.

Love it? Pin it!

If you can’t wait to make these, don’t forget where you found them! Pin these Turkey Pesto Grilled Cheese Sandwiches to your favorite recipe board to find them easily.

Best Sandwich Recipes

I have oodles of sandwich recipes here on my blog. I thought I would share a few of our favorites before you go.

This is a really easy meal. I hope you love them as much as we do! Let’s get to this simple Grilled turkey & cheese sandwich recipe!

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
leave a comment below the recipe!

Grilled Turkey Havarti Sandwiches

These pesto Grilled Turkey & Havarti Sandwiches are a fast family favorite! Buttery grilled sourdough, garlic basil pesto, melty Havarti cheese, and tomato with sliced turkey. When they ask "what's for dinner?" and these toasted turkey sandwiches are the answer, there is nothing but smiles!

Course Sandwiches

Cuisine American

Keyword best cheese for turkey sandwiches, Grilled cheese, grilled cheese on sourdough, grilled cheese with turkey, pesto grilled cheese, pesto grilled cheese with turkey sandwiches, tomatoes, Turkey Havarti sandwiches, what is pesto?

Prep Time 5

Cook Time 8

Total Time 13

Servings sandwich

Calories 851kcal

Author Michaela Kenkel

Equipment

Ingredients

3 slices oven-roasted deli turkey
2 slices sourdough bread
2 Tablespoons pesto
1 small tomato sliced
1 1/2 slices Havarti cheese
2 Tablespoons butter softened

Instructions

Spread pesto on the insides of both pieces of bread.
Add Havarti cheese slices to one side then top the cheese slices with tomato slices. (tip: the cheese forms a "barrier" between the tomatoes and the bread, and keeps the bread from getting soggy)
Top with turkey, then form the sandwich.
Butter both outside pieces of bread, and place on a hot griddle or in a skillet.
Grill until golden brown and toasty on both sides, (approximately 3-4 minutes each side)
Cut in half and serve hot.

Video

Nutrition

I originally posted these sandwiches on January 31, 2012. The post was updated to improve user experience and re-posted on November 22, 2026.

The post Grilled Turkey Havarti Sandwiches appeared first on An Affair from the Heart.

Kielbasa Fried Rice

Michaela Kenkel — Mon, 08 Sep 2025 18:53:58 +0000

Replace your typical chicken or beef in fried rice with Polska Kielbasa for a delicious flavor-packed skillet meal that is ready in about 15 minutes. You might find that you love Kielbasa Fried Rice even more than a traditional fried rice! It’s a great, easy weeknight meal the whole family will enjoy!

The only thing that makes a skillet meal any better is when it tastes as good as this Kielbasa Fried Rice. My family couldn’t quit raving about it! We LOVE fried rice, and my go-to Fried Rice Recipe has never failed me. Typically, though, I use chicken or steak in it. I had a great idea to make it with our favorite Hillshire Farm® Beef Polska Kielbasa Sausage. I love it when my bright ideas work out like this!

Kielbasa in Fried Rice

Kielbasa Sausage is one of those things I always have on hand. It has rescued me when I was in a dinner crunch more times than I can count. One of my favorite meals as a kid, and my family loves it, too! It’s super versatile. Many times, I just make it, and we have it with buttered noodles and a vegetable. And on holidays, when we have ham, my Grandma’s Smoked Polish Sausage and Sauerkraut are always present.

Ingredients in Kielbasa Fried Rice

For the complete measurements and instructions, please see the printable recipe card at the bottom of this post.

Kielbasa Sausage -The smoky, savory flavor of kielbasa makes this fried rice hearty and satisfying. Any smoked sausage, andouille, or even leftover ham would work too.
Onion, Peas, and Carrots – These veggies add sweetness, color, and texture, and are the traditional stir-fry veggies. Bell peppers, corn, broccoli, or even a bag of frozen mixed vegetables are easy swaps depending on what you have on hand.
Garlic – Fresh garlic gives the dish that bold, aromatic flavor, but garlic powder or a little fresh ginger will work in a pinch.
Sesame Oil -That nutty flavor you expect from fried rice comes from sesame oil. If you don’t have it, use a neutral cooking oil and finish with a drizzle of toasted sesame seeds.
Reduced Sodium Soy Sauce – This seasons the rice without making it too salty, which is important with kielbasa. Regular soy sauce, tamari, or coconut aminos all work here. Adjust to your taste.
Sticky Rice – Day-old sticky rice is perfect because it soaks up flavor while holding its bite. Cold jasmine, long-grain, or even brown rice (or cauliflower rice for low-carb) will also do the trick.
Egg – Scrambled eggs bring everything together and add protein. Skip them if you need it egg-free, or try scrambled tofu for a plant-based option.

How to Make Kielbasa Fried Rice

In about 15 minutes, you will be sitting down to this yummy meal served straight from the pan it was prepared in. Don’t you love a meal that doesn’t make a lot of dishes? Me, too!

Add sesame oil to your skillet and sauté your sliced kielbasa, onion, and garlic for about 5 minutes. Add in carrots and peas. Sauté for another 5 minutes.

Push the kielbasa and veggies to one side. Add in a little more sesame oil, and drop your eggs in. Scramble the eggs in the pan. When they are cooked, toss them with the veggies and meat.

Finally, add in the sticky rice and soy sauce, mix in, and heat through.

Serve it right out of the skillet for a one-pan meal that is satisfying and quick.

Storing Leftover Fried Rice

If you happen to have leftovers (they go fast around here!), let the fried rice cool completely before packing it up. Store it in an airtight container in the fridge, and it will keep for about 4 days. When you’re ready to reheat, a quick toss in a skillet with a splash of soy sauce or water brings it back to life. If reheating at work, add a bit of soy sauce or water to contain and zap it in the microwave.

Fried rice also freezes well! Portion it into freezer bags or containers, press out as much air as possible, and freeze for up to 2 months. To reheat, thaw in the fridge overnight and then warm it up on the stovetop for the best texture.

Love it? Pin it!

Don’t forget where you found this Kielbasa Fried Rice Recipe! Pin it to your favorite Pinterest recipe board before you go.

FAQs about Kielbasa Friend Rice

Are fresh or frozen veggies better? I have made this recipe with fresh carrots from the produce section, but most of the time I buy a bag of frozen peas and carrots. It makes it even quicker when you use them. But if you have fresh peas and carrots, by all means, I would use those!
What type of kielbasa do you buy? Kielbasa sausage has lots of options. You can buy the all-beef sausage, the turkey, a lite version, or the traditional Polska Kielbasa like I used here. The nice part is that it’s smoked already, so it’s cooked. You are truly just warming it up. So I sliced it while it was cold, and tossed it into the skillet to make this fried rice. It’s packed with flavor, so it really adds to the tastiness of this meal.
What’s the best rice to use for Fried Rice? This recipe always turns out best with sticky rice. That is best achieved when you use “day-old rice.” Next time you cook up some rice, make extra and set it aside to try this Kielbasa rice. I have a super duper top secret way to make this the simplest way possible, though. Are you ready for this? Buy some steamed rice from your local Chinese restaurant. Or, like I did the last time I made this, from Hyvee’s Chinese take-out counter. My grocery store has a Chinese take-out section in its deli department. Locals here affectionately call it “Hy-Chi” — while you’re there, grab a couple of crab rangoon and fortune cookies to have with it!

More Kielbasa Recipes to Love

More Ways To Love Rice

Jamaican Jerk Chicken over Sweet Coconut Rice (pictured above)
Cauliflower Fried Rice
Dorothy’s Cheesy Vegetable Rice Bake
No Peek Pork Chops and Rice
Broccoli, Rice, and Cheese Casserole
Rice Pilaf with Dried Cranberries and Almonds
See ALL of my Rice Recipes here

With minimal mess and hardly any fuss, this meal is on the table in less than 30 minutes, and there is only one pan to clean up. It’s a win-win situation, don’t you agree? Plus, you can make this amazing recipe for your family, and pat yourself on the back when they tell you how much they love it!

Let’s make some Kielbasa Fried Rice!

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
leave a comment below the recipe!

Kielbasa Fried Rice

Replace your typical chicken or beef in fried rice with Polska Kielbasa for a delicious flavor packed meal in a skillet!

Course Easy Meals

Cuisine Asian/American

Keyword Kielbasa Fried Rice

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 283kcal

Author Michaela Kenkel

Ingredients

4 cups cooked rice this recipe works best with day old sticky rice
12 ounce package Hillshire Farms Polska Kielbasa sliced
4 Tablespoons Sesame Oil
1 small onion diced
1 clove garlic minced
1 cup carrots diced
1 cup frozen peas
2 eggs
1/4 cup Reduced Sodium Soy Sauce
Tops of 3 green onions sliced

Instructions

In a large skillet heat Sesame oil, add garlic, sliced sausage, onion and carrots. Sauté for about 5 minutes.
Add in peas. Stir, continue to cook until sausage is browned and the veggies are the desired tenderness. About 5 minutes.
Push the mixture to one side of your skillet and in the other, add a little sesame oil, scramble your eggs. Mix it all together.
Add rice and soy sauce and continue cooking for another 5 minutes.
Top with green onions and serve hot from the skillet.

Video

Notes

Make this recipe even quicker and easier with these ideas:

buy rice from a Chinese take out – that sticky rice works great!
use frozen peas and carrots – if you use the frozen peas and carrots mixture, add them when it says to add peas in the original recipe.

Nutrition

This recipe was originally posted on March 9, 2016, in partnership with Hillshire Farm®, but all the opinions and content are my own. It has been updated to improve user experience and reshared on September 8, 2025.

The post Kielbasa Fried Rice appeared first on An Affair from the Heart.

Air Fryer Toasted Ravioli

Michaela Kenkel — Thu, 20 Mar 2025 16:11:36 +0000

Toasted Ravioli done light in your air fryer. One of our favorite appetizers, made with store-purchased ravioli filled with meat, cheese, or both, air “fried” and served with marinara sauce and a dusting of parmesan cheese. Air Fryer Toasted Ravioli brings that beloved restaurant appetizer right into your kitchen. Prepared in your air fryer, with no grease and hardly any fuss.

“So, how many do we each get?” Sounds like a weird question, right? Well, not in our family. Fried Ravioli is my youngest daughter’s favorite appetizer. The second the plate gets set on the table, she scans the table with her eyes, mentally counting who is there. She looks at the plate and divides the number of ravioli on the plate by the number of people present at the table. Then she produces the number. Sometimes down to a fraction of a breaded ravioli. “We all get 2.75 ravioli a piece.” Best thing you can do? Tell her you only want one and she can have the other. Watch her face light up.

Air Fryer Toasted Ravioli

Toasted ravioli is a classic appetizer, and making it in the air fryer is a game-changer. Originating in St. Louis, toasted ravioli is typically deep-fried, but this healthier version uses less oil and still delivers the perfect crispy coating. Whether you’re looking for a quick game day snack, a delicious appetizer for a party, or a fun family dinner, this air fryer toasted ravioli recipe is sure to be a hit.

If you love this appetizer recipe, you are sure to love these too: Homemade Baked Potato Chips, Jalapeño Popper Pigs in a Blanket and these Bacon Cheeseburger Meatballs! And if Ravioli is your thing – you have got to give my Slow Cooker Ravioli Lasagna a try!

Air Fryer Ravioli

Air fryer ravioli is one of those easy air fryer recipes that you’ll find yourself making over and over again. It’s made with store-bought refrigerated ravioli, an egg mixture, and a seasoned breadcrumb mixture. Whether you choose cheese ravioli or meat-filled ravioli, the crispy coating and cheesy center make this an amazing appetizer. Serve with Homemade Marinara Sauce or store-bought.

Why You’ll Love This Recipe

It’s a healthier version of the classic deep-fried ravioli and it’s quick and easy to make with only a handful of ingredients. It’s perfect for a starter to a homemade Italian meal, great for a holiday buffets table, game day or even a light meal with a salad on the side.

Ingredients in Air Fryer Toasted Ravioli

For complete ingredients and instructions, scroll to the bottom of this post for the full printable recipe card.

Refrigerated Ravioli: Use cheese or meat-filled ravioli. Fresh ravioli works best, but frozen ravioli can be used if steamed first.
Italian Bread Crumbs: Adds the perfect balance of flavor. Panko breadcrumbs can be used for an extra crispy coating.
Parmesan Cheese: Adds a rich, salty flavor to the breadcrumb mixture.
Eggs: Create the egg wash to help the breading stick.
Garlic Salt: Adds a touch of extra flavor.
Marinara Sauce: For dipping. You can also use pesto sauce or ranch dressing.
Fresh Parsley: Optional, for garnish.

How to Make Air Fryer Toasted Ravioli

This recipe comes together quickly and makes a perfect appetizer for any occasion.

Microwave a medium-sized bowl of water until boiling. Add ravioli and steam for 5 minutes. Drain well.

In a shallow dish, combine the bread crumbs, 1/2 cup of Parmesan cheese, and garlic salt. In another small bowl, beat the eggs to create the egg mixture.

Dip the ravioli in the egg wash, then press into the breadcrumb mixture to coat both sides.

Place the coated ravioli in a single layer in the air fryer basket. Lightly spray with olive oil spray to help create a crispy coating.

Set the air fryer to 350 degrees F and cook for 9 minutes until the ravioli are golden brown.

Remove from the air fryer with a slotted spoon and serve hot with marinara sauce, sprinkled with the remaining Parmesan cheese.

Love It? Pin It!

If you love this air fryer toasted ravioli recipe, make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

Substitutions

When it comes to making substitutions, you can easily customize this recipe.

Vegetarian Option: Use cheese ravioli and skip any meat-filled varieties to make vegetarian air fryer ravioli.
Oven Method: If you don’t have an air fryer, bake the ravioli at 400 degrees F for 15-18 minutes on a baking sheet.
Breadcrumbs: If you can’t find Italian breadcrumbs, use plain and add Italian seasoning.

FAQs about Air Fryer Toasted Ravioli

What temperature do you cook toasted ravioli in an air fryer? Set the air fryer to 350 degrees F and cook for 9 minutes.
Can I make these ahead of time? Yes! Bread the ravioli and store them in an airtight container in the refrigerator for up to 24 hours before cooking.
Can I freeze air fryer toasted ravioli? Yes, freeze the breaded ravioli in an airtight container. Cook from frozen, adding 2-3 minutes to the cooking time.

Tips & Tricks

Lay ravioli in a single layer to ensure even cooking.
Lightly spray with olive oil for a crispy coating.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer for 2-3 minutes.

More Air Fryer Recipes to Love

If you enjoyed this crispy ravioli recipe, you are sure to love these easy air fryer appetizers: Air Fryer Edamame, and Air Fryer Mozzarella Sticks, copycat Hooter’s chicken wings, air fryer zucchini fries, and these easy air fryer wonton chips, too!

Quick air fryer meals are a must for busy families! We love this air fryer chicken fried steak, and serving these air fryer sweet & sour brussels sprouts over rice for a yummy meatless meal. Air fryer garlic bread, makes a great addition to any meal, as do these air fryer southwestern egg rolls. I love to make bacon in the air fryer for BLTs, and these air fryer turkey meatballs get rave reviews every time!

Don’t forget to finish off the meal with something sweet! Check out these easy air fryer desserts: my air fryer biscuit donuts make the perfect treat as do this air fryer fried ice cream, and churro apple pie bombs.

Find all of my air fryer recipes here.

This air fryer toasted ravioli is a healthier version of a classic appetizer that delivers a crispy, golden brown coating and is perfect for any occasion. Whether it’s game day or family dinner, this recipe is a crowd-pleaser. Enjoy them hot with your favorite marinara sauce or ranch dressing and savor every crispy bite!

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
leave a comment below the recipe!

Air Fryer Toasted Ravioli

Toasted Ravioli done light in your air fryer. One of our favorite appetizers, made with store purchased ravioli filled with meat, cheese, or both, air “fried” and served with marinara sauce and a dusting of parmesan cheese.

Course Appetizers & Snacks

Cuisine Italian/American

Keyword Air Fryer, Air Fryer Toasted Ravioli, ravioli

Prep Time 15

Cook Time 9

Total Time 24

Servings

Calories 79kcal

Author Michaela Kenkel

Ingredients

1 (10 ounce) package refrigerated ravioli
1 cup Italian Seasoned Bread Crumbs
3 eggs beaten
1/2 teaspoon garlic salt
3/4 cup Parmesan cheese divided
Marinara and fresh parsley for serving

Instructions

Microwave a medium sized bowl water until boiling. Drop ravioli in for about 5 minutes. Drain.
In a bowl combine bread crumbs with 1/2 cup or Parmesan cheese. I gave the shredded cheese a bit of a rough chop.
Beat eggs in a small bowl with the garlic salt.
Dip ravioli in egg then press into bread crumbs, coating both sides.
Fill the basket of your air fryer with a single layer of ravioli.
Set to 350 degrees and 9 minutes.
Remove from fryer and serve hot with marinara for dipping, with a nice dusting of fresh parsley and shredded Parmesan cheese.

Video

Nutrition

This recipe was originally posted on December 5, 2018, in partnership with Hamilton Beach. I have updated the post to improve user experience and reshared it on March 20, 2025.

The post Air Fryer Toasted Ravioli appeared first on An Affair from the Heart.

Chicken Cordon Bleu Casserole

Michaela Kenkel — Tue, 18 Mar 2025 15:38:01 +0000

If you’re looking for an easy chicken casserole recipe that delivers all the comforting flavors of traditional Chicken Cordon Bleu without the hassle, this Chicken Cordon Bleu Casserole is the answer! Made with just 6 ingredients this casserole version of the original is layered together and baked to cheesy perfection. It’s a great way to use up leftover ham or rotisserie chicken when you’re short on time.

What is Chicken Cordon Bleu?

Chicken Cordon Bleu is a classic dish that typically involves breaded chicken stuffed with ham and Swiss cheese, then baked or fried to golden perfection. This Chicken Cordon Bleu Casserole takes all those beloved flavors and transforms them into an easy-to-make casserole version that’s perfect for busy weeknights for feeding the whole family. The layers of chicken and ham combine with a cheesy sauce and crunchy stuffing topping, making it a comforting meal that’s hard to resist.

If you love this casserole, you might also enjoy my Chili Mac, my Pizza Pasta or this Easy Skillet Tamale Pie which are all easy, hearty dinner options.

Easy Chicken Cordon Bleu Casserole with Stuffing

This Chicken Cordon Bleu Casserole recipe is one of those easy chicken casserole recipes that comes together in minutes. It’s perfect for using up leftover ham from last week’s holiday dinner or rotisserie chicken when you need dinner on the table quickly. The layers of chicken, ham, and Swiss cheese give it a rich, cheesy flavor, while the stuffing topping adds the perfect amount of crunch. Plus, since it uses simple ingredients, it’s budget-friendly and easy to keep on hand for busy weeknights.

Ingredients in Chicken Cordon Bleu Casserole

For complete ingredients and instructions, scroll to the bottom of this post for the full printable recipe card.

Chicken Flavored Stuffing Mix – Use a 6-ounce box, prepared according to package directions. Also a great way to use holiday stuffing leftovers!
Cream of Chicken Soup – Provides a creamy base for the casserole. Skip the can and make your own homemade cream of chicken soup if you prefer.
Dijon Mustard – Adds a subtle tang and depth of flavor.
Cooked Chicken – Boneless, skinless chicken breasts, cooked and cubed. Rotisserie chicken or leftover chicken or turkey also work well.
Ham – Diced into bite-size pieces. Leftover ham from the holidays is a great option, or use the pre-cubed ham or ask the deli counter to slice it thicker and cube it yourself.
Swiss Cheese – For that melty, cheesy goodness. I use sliced, but shredded works too!

How to Make Chicken Cordon Bleu Casserole

This recipe comes together quickly and easily.

Preheat oven to 375°F and prepare a 2-quart baking dish with non-stick cooking spray.

In a large bowl, whisk together the cream of chicken soup and Dijon mustard. Stir in the chicken and ham until coated.

Spread the chicken mixture into the baking dish and layer Swiss cheese slices on top. Spoon the prepared stuffing evenly over the top.

Cover loosely with aluminum foil and bake for 35-40 minutes or until heated through and bubbly.

Storing and Freezing Chicken Cordon Bleu Casserole

Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
Freezing: This casserole freezes well! Assemble the casserole, cover tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking.

Love it? Pin it!

If you love this Chicken Cordon Bleu Casserole recipe, don’t forget to pin it to your favorite Pinterest board before you go!

What to Serve with Chicken Cordon Bleu Casserole

This casserole is rich and cheesy, so pairing it with lighter sides adds a nice balance. A crisp green salad with a pop of color and a tangy vinaigrette is always a great choice. Or serve it with a warm vegetable like green beans for a complete meal. For a heartier side, consider some buttered egg noodles.

FAQs about Chicken Cordon Bleu Casserole

Can I make this ahead of time? Yes! Assemble the casserole, cover it with plastic wrap, and refrigerate for up to 24 hours. When ready to bake, remove the plastic wrap, cover with foil, and bake as directed.
Can I freeze Chicken Cordon Bleu Casserole? Absolutely. Freeze before baking for the best results. Cover tightly and store for up to 3 months.
How do I reheat leftovers? Reheat in the microwave for 1-2 minutes or warm in a 350°F oven until heated through.

More Casserole Recipes to Love

If you enjoy this Chicken Cordon Bleu Casserole, I’ll be you might like my Chicken & Rice Cordon Bleu Casserole (pictured above.) Or these other yummy casseroles: Slow Cooker Green Chile Chicken Enchilada Casserole, Slow Cooker Ravioli Lasagna, Tuna Tetrazzini, Chicken & Doritos Casserole or my Mom’s Taco Casserole recipe.

Let’s get to the recipe for this simple Chicken Cordon Bleu Casserole. I would love to hear what you think when you make it!

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
leave a comment below the recipe!

Chicken Cordon Bleu Casserole

Chunks of chicken, ham and gooey Swiss cheese covered with stuffing mix and baked to casserole perfection! Great for leftover chicken or leftover ham.

Course Casserole

Cuisine American

Keyword casserole, Chicken Cordon Bleu Casserole, cooked chicken, leftover ham, stuffing

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 239kcal

Author Michaela Kenkel

Ingredients

1 (6 ounce) package chicken flavored stuffing mix prepared according to package instructions
1 (10.75 ounce) can cream of chicken soup
1 Tablespoon Dijon mustard
5 small boneless skinless chicken breasts cooked and cubed
2.5 cups ham cooked, chopped
6 slices Swiss cheese

Instructions

Preheat oven to 375 degrees, prepare a 2 quart casserole dish with non-stick cooking spray.
Whisk soup and mustard together in a medium sized bowl, stir in the chicken and ham. Pour into the casserole, top with cheese slices.
Spoon prepared stuffing over the top.
Bake 35-40 minutes or until heated through.

Video

Notes

Storing and Freezing Chicken Cordon Bleu Casserole

Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
Freezing: This casserole freezes well! Assemble the casserole, cover tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking.

Nutrition

This recipe was originally posted on September 18, 2015. It has been updated to improve user experience and reshared on March 18, 2025.

The post Chicken Cordon Bleu Casserole appeared first on An Affair from the Heart.