I love potatoes. “Boil ‘em, mash ‘em, stick ‘em in a stew…” Yep, Samwise Gamgee, I’m right there with you. I’ll eat potatoes in pretty much any form. But make them crispy and full of delicious toppings? That’s peak potato form right there!

I created this recipe from my Easy Roasted Smashed Potatoes with CHEESE!

The Key to Perfect Smashed Loaded Potatoes

Boil these potatoes first so they are easily smashable. When I first made them, I freaked out a little because the potatoes came apart when I smashed them. I might have smashed them a little too hard, but that’s okay if it happens to you!

As they bake with the toppings, the potato skins and insides crisp up and make perfectly delicious little piles of potatoes to serve. And the melted cheese will help hold them together. They might not look beautiful, but they taste amazing!

Ingredients for Loaded Smashed Potatoes

The key to delicious potatoes is in the seasonings! Here’s what you need for this easy recipe:

• Small red potatoes (the large ones take longer to cook and are harder to smash)
• Olive oil
• Salt
• Freshly ground black pepper
• Unsalted butter
• Minced garlic
• Old Bay seasoning
• Chopped green onions
• Monterey Jack/ Colby cheese
• Cooked and crumbled bacon

Be sure to review the recipe card at the end of the post for a full list of ingredients with amounts and instructions!

How to make Crispy Smashed Potatoes

1. Prepare: Rinse and gently scrub the potatoes under cold water. Preheat oven to 500° F. Prepare a rimmed baking sheet by spraying it with cooking spray.
2. Boil the Potatoes: Fill a medium or large pot with water. Add potatoes and two tablespoons of Kosher salt. Boil for about 15 minutes or until fork-tender. Drain the potatoes and pat dry if needed so that the olive oil will adhere to the skin.
3. Seasonings: In a small microwavable bowl, melt the butter. Add the minced garlic, Old Bay seasoning, and 1/4 teaspoon black pepper. Mix well.
4. Smash Potatoes: Pour the 3 tablespoons olive oil into a large bowl, add salt and pepper to taste, and add potatoes. Toss gently to coat. Place potatoes on a rimmed baking sheet pan. With a heavy-bottomed glass, flatten each potato so that they are about 1/2-inch thick or so. You can also use a potato masher. Using a pastry brush, brush each potato with the butter and seasoning mixture.
5. Bake the Potatoes: Bake in the preheated oven for 5 – 7 minutes. Sprinkle one tablespoon of diced green onions on top of the potatoes. Then evenly distribute half of the bacon among the potatoes. Place an equal amount of grated cheese on each potato, then sprinkle the remaining green onions and bacon on top. Bake for another 5 – 7 minutes.
6. Serve and Enjoy!

Recipe Variations

• Change up the toppings as desired! Drizzle a little sour cream over the top, leave out the green onions, or double the toppings! Whatever sounds good to you.
• You can make these on a griddle like a Blackstone. Just smash the potatoes right on the griddle, add the seasonings as instructed, and cook the potatoes 5-6 minutes. Flip, cook until crispy, then add toppings. Let them cook for another few minutes to melt the cheese.

FAQs

Can I use another type of potato to make Loaded Smashed Potatoes?

Yes, any small potato will do. I like to use baby red or baby yellow potatoes for recipes like this.

How many does this recipe serve?

This recipe makes enough for about 6 people, depending on your appetite! Feel free to adjust to serve more or fewer people.

How do I store leftover Smashed Potatoes?

Store these in an airtight container in the fridge for 3-4 days. Reheat them in the microwave or in the oven until warm throughout.

Technically, you can freeze these potatoes, but the taste/texture might not be ideal when thawed.

More Potato Recipes You’ll Love

If you love potatoes like me, then you’ll want to try some of these potato side dishes:

• Oven Roasted Potatoes
• Scalloped Hasselbeck Potatoes
• Twice-Baked Potatoes
• Cheesy Mashed Potatoes
• Crispy Air Fryer Baby Potatoes

Don’t forget to Pin or print this recipe so you’re ready to make some Loaded Smashed Potatoes next time you need a delicious side dish for your meal!

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Loaded Smashed Potatoes

Loaded Smashed Potatoes are the perfect side dish for any meal! Boiled, smashed, and topped with plenty of seasoning, cheese, and crumbled, bacon, this easy potato recipe deserves a place on your menu!

Course Side Dish

Cuisine American

Keyword Loaded Smashed Potatoes

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6 people

Calories 369kcal

Author Lynne Feifer

Ingredients

• 1.5 lbs. small red potatoes
• 3 tablespoons olive oil
• salt and pepper to taste
• 4 tablespoons unsalted butter
• 3 cloves garlic minced
• 1 teaspoon Old Bay seasoning
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons chopped green onions
• ¾ cup freshly grated Monterey Jack / Colby cheese
• 6 slices cooked and crumbled bacon

Instructions

• Rinse and gently scrub the potatoes under cold water.
• Preheat oven to 500° F. Prepare a rimmed baking sheet by spraying it with cooking spray.
• Fill a medium pot with water. Add potatoes and two tablespoons Kosher salt.
• Boil for about 15 minutes or until fork tender.
• In a small microwavable bowl, melt the butter. Add the minced garlic, Old Bay seasoning, and 1/4 teaspoon black pepper. Mix well.
• Drain the potatoes and pat dry if needed so that the olive oil will adhere to the skin.
• Pour the 3 tablespoons olive oil into a large bowl, add salt and pepper to taste and add potatoes. Toss gently to coat.
• Place potatoes on a rimmed baking sheet
• With a heavy bottomed glass, flatten each potato so that they are about 1/2-inch thick or so. You can also use a potato masher.
• Using a pastry brush, brush each potato with the butter mixture.
• Bake for 5 – 7 minutes.
• Using 1 tablespoon of the chopped green onion, sprinkle each potato. Evenly distribute half of the bacon among the potatoes.
• Place an equal amount of grated cheese on each potato.
• Sprinkle the remaining green onions and bacon on top.
• Bake for 5 – 7 minutes.

Nutrition

Calories: 369kcal | Carbohydrates: 20g | Protein: 9g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 268mg | Potassium: 598mg | Fiber: 2g | Sugar: 2g | Vitamin A: 443IU | Vitamin C: 11mg | Calcium: 136mg | Iron: 1mg

The post Loaded Smashed Potatoes appeared first on 365 Days of Baking.

It is grilling season! With grilling season comes hot weather and plenty of picnics! And I love me a good picnic, except for the bugs, of course.

I’m excited to spend a relaxed summer with some burgers on the grill and plenty of this Loaded Red Bliss Potato Salad. It is super easy to put together and is great to eat with family and friends. I have a feeling they will be asking you to make this easy recipe over and over again because mine already has!

Ingredients for Loaded Potato Salad

Here’s what you need to make this classic potato salad recipe:

• Small red potatoes
• Mayonnaise
• Honey Dijon mustard
• Kosher salt and black pepper
• Bacon, cooked and chopped
• Green onions, chopped
• Shredded Cheddar Jack cheese

Check out the recipe card below for the exact amounts you’ll need of each ingredient.

How to make Loaded Red Potato Salad

This red potato salad recipe is easy to make, but you need to plan for some extra time in the fridge so the flavors can really meld together. 

1. First, fill a large pot with water. Place it on the stove and bring it to a boil over medium heat.
2. Next, wash and gently scrub the potatoes with cold water, removing any dirt. Cut them into about small pieces, about 1/2-3/4 inch cubes. (There is no need to remove the potato skins!)
3. Now place the cubed potatoes into the boiling water and cook for 10 – 12 minutes or until fork tender. Drain and let the tender potatoes cool for about 15 minutes.
4. Meanwhile, make the dressing. Mix together the mayonnaise, Honey Dijon mustard, salt, pepper, bacon, and green onions in a small bowl.
5. Place the warm potatoes into a large bowl and add the dressing and cheese. Gently mix together until well-coated.
6. Cover with plastic wrap or similar and place the bowl into the refrigerator. Refrigerate for at least two hours before serving.

Recipe Variations

• Add some fresh dill, pickle juice, or even chopped dill pickles to your salad.
• If you like eggs in your potato salad, add a few hard-boiled eggs to the mix.
• I prefer tender red potatoes for this recipe, but you can make potato salad with Yukon gold potatoes or even russet potatoes! They cook at different rates so make sure to adjust the cook time as needed.
• Use a sharp cheddar cheese in place of the Cheddar Jack, or any other mild cheese.
• You can also try one of these potato salad recipes.

FAQs

How do I store leftover Potato Salad?

Store leftovers in an airtight container in the fridge. It will stay fresh for up to 5 days!

Can I make Loaded Red Bliss Potato Salad ahead of time?

You can make this traditional potato salad 1-2 days in advance if stored properly. I like to make it at night to serve the next day. If you want to keep your bacon crispy, cook and add the chopped bacon just before serving!

Can I freeze Potato Salad?

Mayonnaise doesn’t freeze well, and the texture of this creamy potato salad will change when defrosted. So, I don’t recommend freezing this salad.

What should I serve with Red Bliss Potato Salad?

Fried chicken or Hamburgers and hot dogs always pair well with potato salad.

Sandwiches are another great choice for a main, like these Ham and Cheese Party Sandwiches. 

I also enjoy this easy potato salad recipe with my Pulled Pork or BBQ Shredded Chicken Sandwiches. 

More Potluck Recipes

Be sure to add these other great recipes to your potluck or picnic menu as well!

I ate a lot of my grandmother’s Easy Three Bean Salad growing up and absolutely loved it. Packed with different varieties of beans, including green beans, wax beans, and kidney beans marinated in a simple homemade dressing, this salad is a powerhouse of plant-based protein, fiber, and essential nutrients.

Whenever I make this Pepperoni Bread, everyone loves and devours it. It is made with easy homemade pizza dough, pepperoni, and provolone cheese for one heck of an easy and delicious appetizer.

Basic Macaroni Salad is made with elbow macaroni, green pepper, onion, celery, mayonnaise, yellow mustard, and white vinegar. This dish has lots of flavor that is sure to be a hit and staple at every summer BBQ!

Combining the simplicity of pasta with a medley of fresh veggies and zesty herbs, this Italian Pasta Salad is my go-to for warm days. Make this quick and delicious dish that will become a staple for easy summer meals!

Make these Homemade Baked Beans for family dinners, Fourth of July barbecues, and potlucks this summer!

 What are you bringing to the next neighborhood picnic? Let me know in the comments below!

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Loaded Red Bliss Potato Salad

This Loaded Red Potato Salad is like eating a baked potato with all the fixin’s. Red Bliss potatoes, Dijon mustard, bacon, green onions, and cheese make this a potato salad perfect for summer cookouts!

Course Side Dish

Cuisine American

Keyword Red Potato Salad

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Cooling and Refrigeration 2 hours hours 15 minutes minutes

Total Time 2 hours hours 40 minutes minutes

Servings 4 servings

Calories 679kcal

Author Lynne Feifer

Ingredients

• 2 lbs. red potatoes
• 1 cup mayonnaise
• 2 tablespoons Honey Dijon mustard
• ¼ teaspoon kosher salt plus more to taste if desired
• ¼ black pepper
• 6 slices cooked bacon chopped
• 3 green onions chopped
• ½ cup shredded Cheddar Jack cheese

Instructions

• Fill a medium pot with water and placing it on the stove, set it to medium high to bring to a boil.
• Wash and gently scrub the potatoes with cool water, removing any dirt. Cut into cubes about 1/2-3/4 inches.
• Place potatoes into pot and cook for 10 – 12 minutes or until fork tender.
• To make the dressing, in a small bowl, mix together the mayonnaise, honey dijon mustard, salt, pepper, bacon and green onions.
• Drain the potatoes and allow to cool for about 15 minutes.
• Place into a medium bowl and add the dressing and cheese. Gently mix together until well coated.
• Cover and place bowl into refrigerator for at least two hours before serving.

Nutrition

Calories: 679kcal | Carbohydrates: 41g | Protein: 13g | Fat: 52g | Saturated Fat: 11g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 882mg | Potassium: 1150mg | Fiber: 4g | Sugar: 5g | Vitamin A: 311IU | Vitamin C: 21mg | Calcium: 148mg | Iron: 2mg

This post was originally published May 18, 2017. It has been updated in format and with pictures on May 5, 2025.

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I’m on a mission to get more vegetables into my diet. The only problem is, I grew up avoiding most vegetables. As I’ve gotten older and more experienced in the kitchen, I figured out that the difference in a great-tasting vegetable and one that’s blah is all in the preparation!

Why You Should Roast Your Vegetables

Many of us probably grew up eating our vegetables out of a can or steamed with minimal seasonings. No wonder we didn’t like them!

Roasting vegetables brings out their natural flavor and enhances it. It’s quick and easy, and it also gives a pleasing texture. Sweet and crispy vegetables are much more appetizing than limp, steamed veggies. It’s now one of my favorite ways to eat veggies!

Ingredients for Roasted Broccoli

Using just a handful of simple seasonings makes all the difference in this broccoli dish. Here’s what you need for this easy recipe:

• Fresh broccoli, cut into florets
• Grated Parmesan cheese
• Ranch seasoning packet (I use Hidden Valley ranch mix but you can use any kind)
• Garlic powder
• Kosher salt
• Black pepper
• Olive oil

Find the detailed ingredient list and instructions in the recipe card at the end of the post!

How to make Ranch Broccoli

1. First, preheat the oven to 425 degrees F. While it heats, chop your broccoli florets into approximately the same size and place them in a large bowl.
2. In a small bowl, mix together the ranch seasoning, Parmesan cheese, garlic powder, salt, and pepper until well combined. Sprinkle this mix over the broccoli.
3. Drizzle the olive oil all over the top of the broccoli, then toss gently to make sure everything is evenly coated.
4. Transfer the broccoli to a rimmed baking sheet and spread it out into an even layer. Bake for 20-25 minutes or until the edges are golden brown and crispy. I like mine roasted a bit more on the burnt side (as you can tell by the pictures), but feel free to roast to your liking, of course.

Recipe Tips

• Make sure to wash and dry your broccoli! If it’s too wet when it goes in the oven, it won’t get as brown and crispy.
• For even crispier broccoli, cut the florets in half again and put them flat-side down on the sheet pan. Give it a stir about halfway through the roasting time, if desired.
• Make sure to space out the broccoli on your baking sheet. If the florets are too crowded, you’ll get more of a steaming effect when cooking and they won’t be as crisp or flavorful.
• Use olive oil or avocado oil, as they have a higher smoke point than vegetable oil.

FAQs

Can I use frozen broccoli for this Ranch Broccoli recipe?

You can roast frozen broccoli, but it won’t be as crispy. I would thaw it and press out any extra liquid before preparing it as directed. Or give it a try and extend the baking time to about 30 minutes. I’d love to hear your thoughts if you do, so please leave a comment on how it went.

Can I roast the stalk of the broccoli?

Sure! Chop it and roast it right along with the florets.

How do I store leftover Roasted Broccoli?

Store it in an airtight container in the fridge for 2-3 days. I prefer to reheat it in an air fryer to preserve the crispiness rather than in the microwave.

More Roasted Vegetables

• Roasted Butternut Squash tossed in fresh herbs like sage and thyme makes a simple and flavorful side dish for your meals!
• Try Teriyaki Cauliflower – cauliflower florets tossed in a Teriyaki marinade made of soy sauce, ginger and garlic powder and roasted to perfection!
• Roasted Brussels Sprouts are delicious when roasted with bacon and onion and seasoned with Cajun spice.
• Maple Roasted Sweet Potatoes are tossed with olive oil and herbs, drizzled with pure maple syrup and roasted to perfection.

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Ranch Broccoli

Are you looking for a tasty, easy side dish that’s good for you AND full of flavor? Then make this Roasted Ranch Broccoli! Ranch lovers and even the pickiest of eaters will become broccoli converts.

Course Side Dish

Cuisine American

Keyword Ranch Broccoli

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 151kcal

Author Lynne Feifer

Ingredients

• 1 pound broccoli florets should equal about 5 cups
• ⅓ cup grated Parmesan cheese
• 2 tablespoons Ranch seasoning mix
• ½ teaspoon garlic powder
• ¼ teaspoon kosher salt
• pinch of black pepper
• 2 tablespoons olive oil

Instructions

• Preheat oven to 425 degrees F.
• Cut broccoli into florets of approximately even size and place into a large bowl.
• In a small bowl, mix together the Parmesan cheese, Ranch seasoning, garlic powder, salt and black pepper. Sprinkle over the broccoli.
• Drizzle the olive oil over the broccoli, then toss gently to ensure everything is evenly coated.
• Pour onto a rimmed baking sheet in a single layer.
• Bake for 20-25 minutes or until edges are browned and crispy.

Nutrition

Serving: 1serving | Calories: 151kcal | Carbohydrates: 12g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 7mg | Sodium: 751mg | Potassium: 374mg | Fiber: 3g | Sugar: 2g | Vitamin A: 779IU | Vitamin C: 101mg | Calcium: 127mg | Iron: 1mg

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I typically don’t make biscuits or rolls to have with dinner.

I know I have a baking blog, but (hanging my head in shame) I usually find myself buying them at the grocery store pre-made or making the easy biscuits from the canister.

Enter these handy-dandy, made-in-a-flash, super-simple, best biscuits!

Why Do You Use Soda in Homemade Biscuits?

I know, you’re probably thinking the same thing I was: soda in a biscuit? How does that work?

Well, the secret ingredient is that bubbly water! The carbonation in 7-Up mimics the acid in buttermilk, which reacts with the leavening agent in Bisquick to create light, fluffy biscuits!

It doesn’t have to be 7-UP! Any lemon-lime soda adds a hint of sweetness, but you could also use ginger ale or even just club soda!

Ingredients for 7Up Biscuits

As promised, you only need four ingredients to make this easy biscuit recipe.

• Unsalted butter
• Bisquick baking mix
• Plain Greek yogurt (you can also use sour cream)
• 7-Up Soda (or similar lemon-lime soda)

Please review the recipe card at the bottom of the post for the exact amounts you’ll need!

How to make 7 Up Biscuits

1. Melt butter in the oven. Slice the stick of butter and place it into a 9×9 inch square pan or cast iron skillet. Put the pan in the oven and turn it on to 450 degrees F. Be sure to watch the butter as it melts to prevent it from browning. Remove the pan from the oven when the butter is completely melted.
2. Mix the batter. In a large bowl, mix together the Bisquick, Greek yogurt, and 7-Up. Stir with a wooden spoon until well combined.
3. Shape the biscuits. Coat your hands with a small amount of flour or additional biscuit mix, then divide the biscuit dough into 9 equal pieces with a knife or pastry cutter. Place biscuits into the prepared baking dish, spacing them evenly on top of the melted butter. You can also use a circle cookie cutter for another easy way to shape them. The dough will expand as it bakes so don’t worry if you don’t fill the entire space.
4. Bake. Bake for 12-15 minutes in the preheated oven or until the top is lightly golden brown. Remove the baking pan from the oven and cool slightly. These buttery biscuits are best served warm!

LOOK at that buttery crust! There’s no need to serve them with additional butter, but if you’re like me, you’ll want to add it anyway. I LOVED how easy they were to make. Now we can have biscuits for breakfast or dinner and they won’t need hours to rise.

Serving Suggestions

• Top biscuits with butter and your favorite jam.
• Biscuits and Gravy is a classic Southern breakfast. Serve these with a delicious sausage gravy for a hearty meal.
• Serve them with your favorite soup or pasta dish. They are great for sopping up the extra sauce!

​How to Store Leftover 7-UP Biscuits

Store these biscuits in an airtight container at room temperature for up to 3 days. They will last up to a week if stored in the fridge. 

Can you freeze 7Up Biscuits?

Yes, you can freeze these! Store them in a zippered freezer bag in a single layer, removing as much air as possible. Freeze for up to 1 month.

To reheat, heat oven to 350 degrees. Place frozen biscuits on a baking sheet lined with parchment paper and bake for 12-15 minutes.

Looking for more Bread and Rolls?

No meal is complete without some bread on the side! Try one of these recipes next time:

• Copycat Recipe Texas Roadhouse Rolls
• Asiago Herb Biscuits
• Cheddar Bay Biscuits
• Homemade Italian Bread
• Challah Bread

I found this recipe over at The Better Baker.

I rate everything I make on a scale of 1 – 4 with 4 being the best and these Easy 7-Up Biscuits earned 3 rolling pins. Go figure!
I LOVED how easy they were and they even tasted pretty good, too!!

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Easy 7-Up Biscuits

These Easy 7 up Biscuits are so fluffy and buttery, you'll want more than one! These tender biscuits only need four simple ingredients and ready in about 20 minutes making them a great dinner addition.

Course Breads

Cuisine American

Keyword Easy 7 up Biscuits

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 9 servings

Calories 222kcal

Author Lynne Feifer

Ingredients

• 6 tablespoons unsalted butter sliced
• 2 ½ cups Bisquick
• ½ cup plain Greek yogurt
• ½ cup 7-Up soda brought to room temperature

Instructions

• Place the sliced butter into a 9 X 9-inch baking pan.
• Put the pan in the oven and turn it on to 450 degrees F. Be sure to check the butter as it melts to prevent it from browning. Remove pan from oven after butter has melted.
• In a large bowl, mix together the Bisquick, Greek yogurt, and 7-Up with a wooden spoon until well combined.
• Using a small amount of flour for your hands, divide the dough into 9 equal amounts and place into the baking dish. The dough will expand as it bakes, so don’t fret if all spaces in the pan are not completely filled in.
• Bake for 12- 15 minutes, or until top is lightly golden.

Notes

• Remember to be checking that butter melting in the baking dish so that it doesn’t brown. Browned butter is good, but not for this recipe – we want it yellow. If it’s browned before the dough is added, there’s a likely chance the butter will burn and good biscuits with burnt butter will not be well received at dinner. 
• You can substitute sour cream for the Greek yogurt.

Nutrition

Serving: 1serving | Calories: 222kcal | Carbohydrates: 23g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 432mg | Potassium: 72mg | Fiber: 1g | Sugar: 6g | Vitamin A: 235IU | Vitamin C: 0.1mg | Calcium: 75mg | Iron: 1mg

This post was originally published on November 3, 2014. It has been updated in format and with pictures on November 11, 2024.

The post Easy 7 up Biscuits appeared first on 365 Days of Baking.

For many, sweet potato casserole is an absolute must at Thanksgiving. Others I know won’t touch the orange flesh of these tubers with a 10-foot pole. 

I’m firmly on Team Sweet Potato! For years and years, I served a version of sweet potatoes boiled and topped with butter and marshmallows. It was a perfectly good side dish but nothing to write home about. 

Then, I discovered Molasses Glazed Sweet Potatoes.

The buttery maple glaze on these potatoes is simply divine. I added a hint of cinnamon and brown sugar to enhance the natural sweetness of the potatoes. 

You sprinkle them with mini marshmallows and pecans for a nice crunch, then bake until the top is golden and bubbly. Pure sweet potato heaven! 

Ingredients for Glazed Sweet Potatoes

These molasses glazed sweet potatoes only need a handful of simple but flavorful ingredients, readily available at grocery stores. Here’s what you need:

• fresh sweet potatoes
• molasses
• cinnamon
• light brown sugar (though dark brown sugar is okay too!)
• butter
• pecan pieces – toast them if you’d like!
• miniature marshmallows

Make sure to review the recipe card at the end of the post for detailed amounts of each ingredient.

How to Make My Molasses Glazed Sweet Potatoes Recipe

This sweet potato casserole is a two-part recipe: first, you boil, then you prepare and bake it.

1. First, preheat oven to 375 degrees F. Prepare a 9 X 13-inch baking dish (or large casserole dish) by spraying it with nonstick cooking spray. Bring a large pot of water to a low boil on the stove.
2. Place the whole sweet potatoes into boiling water. Cook them for approximately 25 minutes over medium-high heat until they are just fork tender.
3. Drain the water and let the potatoes cool until they can be easily peeled by hand. The skin will easily come off at this point. Cut the sweet potatoes into small cubes with a sharp knife and place them in a large bowl.
4. In a small saucepan over medium heat, combine the molasses, cinnamon, brown sugar, and butter. Stir until smooth, about 5 minutes. Remove from heat and pour the sugar mixture over the potatoes. Toss to coat the potatoes in the glaze.
5. Transfer the sweet potato mixture to the prepared baking dish and spread in an even layer. Sprinkle the pecans over the potatoes, then cover the top of the casserole with marshmallows.
6. Bake for 30 minutes. Let cool for a few minutes, then serve!

Recipe Variations

• If you prefer sweet potato slices instead of cubes, that’s fine! 
• You can also cook the sweet potatoes a little longer, then mash them before mixing in the rest of the ingredients.
• You can use maple syrup instead of molasses.
• Season your potatoes with a little sea salt and fresh ground pepper to provide a nice contrast to the sweetness.
• Some people like to add some brightness to the flavor with a squeeze of fresh lemon juice or a splash of orange juice.

FAQs

How do I store leftover Sweet Potatoes?

Wrap the casserole dish tightly with plastic wrap or aluminum foil and store it in the fridge for 3-4 days. You can also store leftovers in an airtight container.

Can I freeze Glazed Sweet Potatoes?

Yes, you can freeze this side dish before baking it. However, you should leave off the toppings if you plan to freeze this. Marshmallows just don’t hold up in the freezer.

Prepare the recipe as directed until you get to the point where you add toppings and bake. Instead, wrap it tightly with aluminum foil and freeze it. When you’re ready to bake, thaw the casserole overnight in the fridge, then add the topping and bake as directed.

Should I peel the sweet potatoes before boiling them?

You certainly can, but you don’t need to as it may be a bit more difficult and time consuming! Save yourself a step and add the potatoes whole to boiling water. Cook until tender  (but not mushy) and the skin will slide right off. It’s the best way to prep sweet potatoes!

Can I make this Candied Sweet Potato Recipe ahead of time?

You can definitely make this sweet potato casserole ahead of time! It’s delicious served at room temperature or you can reheat it in the oven before serving. 

If you want to prep the casserole in advance, follow the recipe up until the point where you would add toppings. Instead, wrap it and store it in the fridge until you’re ready to bake it. Remove it from the fridge, add the toppings, and bake as directed.

More Potato Side Dishes

Do you love potatoes as much as I do? 

These Maple Roasted Sweet Potatoes are another of my family’s favorite starchy side dishes. Roasting brings out a smoky flavor to complement the sweet flavors of the maple and sugar.

For those who prefer potatoes of the salty savory variety, Twice Baked Potatoes win the day. Or grab a masher and put these  Roasted Smashed Potatoes with Cheese on your holiday table! 

Feel like elevating your ordinary mashed potatoes this year? My Vanilla Mashed Potatoes offer a surprising and undeniably tasty twist on the classic side dish. 

More Side Dish Recipes

Ask me to name my favorite Thanksgiving side dish and I’ll probably name ten different foods, depending on my mood. While I LOVE a good roast turkey, it’s a delicious side dish that gets me excited for the meal. 

These side dishes are a perfect addition to your holiday meal this season:

• These copycat Texas Roadhouse Rolls are maybe the best yeast rolls I’ve ever eaten. Use them to soak up all that extra gravy or spread them with cinnamon honey butter. You can’t go wrong with this great recipe! 
• Both these Maple Bacon Brussels Sprouts and these Classic Roasted Brussels Sprouts will turn even sprout skeptics into believers! 
• I don’t make green bean casserole, but I do have this recipe for 3 Bean Salad that is lovely!

Try these other favorites too!

• Macaroni and Cheese
• Sausage Cranberry Brie Bites
• Loaded Red Bliss Potato Salad
• Butternut Spinach Multi-Grain Medley
• Asiago Herb Biscuits
• Cornbread Muffins
• Oven Roasted Potatoes

 Don’t forget the Apple Pie or Pumpkin Pie for dessert! What are your favorite recipes for the holidays?

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Molasses Glazed Sweet Potatoes

Glazed Sweet Potatoes are the best Thanksgiving side dish! With rich molasses flavor and a toasty pecan marshmallow topping, this easy sweet potato recipe will have everyone coming back for seconds.

Course Side Dish

Cuisine American

Keyword Glazed Sweet Potatoes

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 12 servings

Calories 323kcal

Author Lynne Feifer

Ingredients

• 7 sweet potatoes
• ½ cup molasses
• ½ tsp cinnamon
• ½ cup packed light brown sugar
• 6 tbsp butter
• 1 cup toasted pecans chopped
• 2 cups miniature marshmallows

Instructions

• Preheat oven to 375 degrees F. Prepare a 9 X 13-inch baking dish with cooking spray. Bring a large pot of water to boil on the stove.
• Place potatoes into a large pot of boiling water. Boil for approximately 25 minutes until they are just fork tender.
• Remove from water and allow to cool until they can be easily peeled by hand. The skin will come off easily at this point. Cut potatoes into small cubes and place into a large bowl.
• In a small saucepan over medium heat, combine molasses, cinnamon, brown sugar, and butter. Stir until smooth, about 5 minutes. Remove from heat and pour over potatoes. Toss to coat the potatoes in the glaze.
• Transfer the sweet potato mixture to a prepared baking dish. Sprinkle pecans over the potatoes. Cover with marshmallows.
• Bake for 30 minutes.

Nutrition

Serving: 1serving | Calories: 323kcal | Carbohydrates: 54g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 132mg | Potassium: 698mg | Fiber: 5g | Sugar: 30g | Vitamin A: 18883IU | Vitamin C: 3mg | Calcium: 84mg | Iron: 2mg

This post was originally published November 25, 2011 and was Day 271 of my original 365 Days of Baking. It has been updated in format and with pictures on October 28, 2024.

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Salads aren’t just for summer! I love a fresh green salad any time of year. Making one with seasonal ingredients like apples and pecans makes this salad perfect for the cozy winter months. The apples add a pop of sweetness, while the pecans provide a nutty crunch. The vinaigrette ties everything together with a hint of sweetness. 

Why You’ll Love This Recipe 

• If you’ve ever admired those amazing, colorful salads your friend makes, then you’ll be happy to show off this salad recipe! It has all the elements that make a salad memorable- flavor, texture, and variety!
• This salad is winter in a bowl! Pomegranate and pumpkin seeds bring in the flavors of the season. The red pomegranate seeds combined with the salad greens makes a festive salad for the holiday season, too!
• Salad lovers will love the fresh combination of bright flavors in this delicious salad!
• It only takes about 10 minutes to make this epic winter salad.

Ingredients for Winter Salad

Gather together the following ingredients for your salad:

• Baby spinach
• Apples (I like to use a sliced Honeycrisp apple for this recipe)
• Feta cheese
• Chopped pecans
• Pomegranate seeds or arils
• Pumpkin seeds
• Mint

Vinaigrette Dressing Ingredients

• Avocado oil
• Red wine vinegar
• Honey
• Garlic powder
• Salt and pepper

See the complete ingredient list with amounts and instructions in the recipe card below.

Equipment Needed 

Making a great salad means using the right tools. Here’s what you need to make the perfect winter salad:

• Cutting board 
• Knife 
• Bowl 
• Spoon 
• Measuring spoons and cups

How to Make a Fresh Winter Salad

Making a salad isn’t a recipe as much as a set of simple directions. The key is not to drown your salad in dressing. Start with a little, and you can always add more to taste!

1. Arrange the salad ingredients in your serving dish or large bowl.
2. In a separate small bowl, add the ingredients for the vinaigrette. Mix them with a fork until combined.
3. Drizzle the vinaigrette salad dressing on top of the salad or toss to coat. Enjoy!

Recipe Substitutions and Additions

You can customize this winter salad any way you like! Here are some suggestions:

• For this salad you can use blue cheese, goat cheese, gouda, or shaved parmesan cheese.
• Instead of apples, you can use other fresh fruit like pears or blueberries.
• You can use olive oil in place of avocado oil.
• In place of the pomegranate arils, try using dried cranberries or goji berries.
• Quinoa or brown rice is a great addition to this salad.
• Add grilled chicken, salmon, or chickpeas to add protein when serving this as a dinner salad.
• Any vinaigrette would go great with this salad if you don’t want to make your own dressing.

How Do I Store Leftover Winter Salad?

You can keep the undressed salad in the fridge in an airtight container for up to 3 days. One of my favorite ways to meal prep salads is to put individual servings in a mason jar to keep them fresh.

Once you’ve added the dressing it really doesn’t last, so it’s best served fresh!

What goes well with this Winter Salad Recipe?

Try serving this with Crockpot Pot Roast on a cold winter evening. It pairs nicely with chicken, like this Barbecue Chicken or this Air Fryer Whole Chicken.

Or serve this salad with a warm, comforting pasta dish, like Ravioli Lasagna, Sausage Alfredo Rigatoni, or Baked Macaroni and Cheese!

Don’t forget the Homemade Bread!

My Favorite Salad Recipes

If you’re a salad fan like me, you’ll want to try one of these tasty salad recipes next time you make salad:

• Strawberry Spinach Salad brings fresh ingredients and a pop of color to your table! Tossed with poppyseed dressing, this easy summer salad recipe can be served as a side dish or topped with chicken for a light meal. 
• This Couscous Chicken Salad is made with pearl couscous, grilled or cooked chicken, bell pepper, mushrooms, cherry tomatoes, spinach, arugula, and feta cheese, tossed with a paprika vinaigrette! It’s an easy and delicious salad to eat warm for dinner, and again the next day cold for lunch.
• This is the perfect classic Chicken Caesar Salad recipe! Crisp romaine leaves are tossed with tangy Caesar dressing, fresh Parmesan, and crunchy croutons for a delicious, refreshing meal idea with slices of boneless skinless chicken breast added.

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Winter Salad

This Winter Salad brings together spinach with apple slices, feta cheese, crunchy pecans, and a light, sweet vinaigrette. The flavors balance each other, with a combination of sweet, salty, and fresh.

Course Salad

Cuisine American

Keyword Winter Salad

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 246kcal

Author Lynne Feifer

Ingredients

• 5 ounces baby spinach
• 1 Honeycrisp apple, sliced
• ½ cup feta cheese
• ½ cup pecans, chopped
• 4 ounces sugar pomegranate seeds
• ¼ cup pumpkin seeds
• 4 sprigs mint julienne-cut

Vinaigrette Ingredients

• ¼ cup avocado oil
• ⅛ cup red wine vinegar
• 2 tablespoons honey
• ½ teaspoon garlic powder
• ¼ teaspoon kosher salt
• ¼ teaspoon ground black pepper

Instructions

• Arrange the salad ingredients onto your serving dish.  
• To a separate small bowl, add the vinaigrette ingredients. Mix with a fork until combined.  
• Drizzle the vinaigrette on top of the salad or toss to coat. Enjoy!

Notes

You can keep the undressed salad in the fridge in an air-tight container for up to 3 days.  

Nutrition

Serving: 1serving | Calories: 246kcal | Carbohydrates: 17g | Protein: 5g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.002g | Cholesterol: 11mg | Sodium: 260mg | Potassium: 286mg | Fiber: 3g | Sugar: 12g | Vitamin A: 2318IU | Vitamin C: 10mg | Calcium: 99mg | Iron: 1mg

The post Winter Salad appeared first on 365 Days of Baking.

I don’t know about you, but my calendar is absolutely booked up this time of year! I barely have enough time to get a meal on the table, let alone a nutritious one. But I know how important it is to get those fruits and veggies in, even when life is crazy.

These Horseradish carrots are easy to make with fresh carrots, but they have enough flavor that you almost forget you’re eating vegetables. The creamy horseradish sauce is light and fresh, and I love the crispy bread crumbs on top.

Julienne Carrots

This recipe calls for fresh carrots cut julienne-style. This is just a fancy way of saying, “cut your carrots into thin strips”! Use a sharp knife to cut your carrots into 2-3 inch pieces about the width of a matchstick. Don’t forget to peel your carrots first!

I found this guide to be super helpful in cutting my carrots!

Ingredients for Horseradish Carrots

There are only a handful of ingredients on our shopping list for this carrot ​recipe.

• 6 large carrots, peeled and cut julienne-style
• 2 tablespoons grated onion
• ½ cup mayonnaise
• 2 tablespoons prepared horseradish
• ¼ teaspoon black pepper
• ¼ cup plain Panko bread crumbs
• 2 tablespoons butter, melted

See the printable recipe card below for complete list of ingredients and instructions.

How to make Carrots in Horseradish Sauce

You’ll have this easy side dish ready in no time! Here’s how to make it:

1. First, preheat the oven to 350 degrees F. While the oven heats, place carrots in a medium saucepan and fill it with just enough water to cover the carrots.
2. Bring the carrots to a boil over medium-high heat, then cover and cook carrots for 6 minutes.
3. Drain carrots, making sure to reserve ½ cup of the cooking liquid. Place the carrots into a 1 ½ quart, shallow baking dish.
4. In a medium bowl, mix together the grated onion, mayonnaise, horseradish, pepper, and reserved water from the carrots. Pour this horseradish cream over the carrots in the baking dish.
5. In a separate small bowl, combine the Panko breadcrumbs and the melted butter with a fork. Sprinkle the crumb mixture over the carrots.
6. Bake for 15 minutes, let the carrots cool for a little bit, then serve and enjoy!

Recipe Variations

• Use light mayonnaise for an even lighter sauce!
• Snip some herbs, like fresh parsley, into the sauce.
• Add salt to taste.

FAQs

Can I use baby carrots for this recipe?

I prefer the taste and texture of fresh carrots for this recipe, but you could use baby carrots in a pinch. Try to use carrots about the same size so they cook evenly. Otherwise, smaller pieces will get mushy.

How do I store leftover horseradish carrots?

Store these carrots in an airtight container in the fridge for 2-3 days. Reheat on the stovetop or microwave until heated through!

Can you freeze cooked carrots?

While you can freeze these creamy carrots, they do tend to get mushy when thawed due to the high water content. This recipe tastes better fresh, and it’s so quick and easy to make!

Love Carrots? Try one of these new recipes:

• Brown Sugar Glazed Carrots are quick and easy to make with mouthwatering flavor. Whole carrots are boiled until tender, then tossed with butter and brown sugar, giving them beautifully caramelized edges
• Carrot Chips are thin slices of carrot tossed with olive oil, salt, cumin, garlic powder, and pepper for a delightful crunch!
• Carrot and Raisin Bread is perfectly sweetened, extremely moist, and delicious. Make this quick bread for something different!

More Tasty Side Dishes

Whip up some of these veggie side dishes for your meal.

• Zucchini Casserole
• Roasted Butternut Squash
• Skillet Mexican Street Corn
• Roasted Parmesan Broccoli
• Maple Bacon Brussels Sprouts

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Horseradish Carrots

Horseradish Carrots with boiled sweet carrots covered with a tangy, flavorful sauce and topped with crunchy baked bread crumbs is your new vegetable side dish. This carrot casserole is an easy recipe!

Course Side Dish

Cuisine American

Keyword Horseradish Carrots

Prep Time 10 minutes minutes

Cook Time 21 minutes minutes

Total Time 31 minutes minutes

Servings 6 servings

Calories 204kcal

Author Lynne Feifer

Ingredients

• 6 large carrots peeled and cut julienne
• 2 tablespoons grated onion
• ½ cup mayonnaise
• 2 tablespoons prepared horseradish
• ¼ teaspoon pepper
• ¼ cup dry plain Panko bread crumbs
• 2 tablespoons butter melted

Instructions

• Preheat oven to 350°F.
• Put the carrots into a medium saucepan, and fill pot with just enough water to cover the carrots. Bring to a boil. Cover and cook for 6 minutes.
• Reserve ½ cup of the water when you drain the carrots. Place the carrots into a 1 ½ quart baking dish.
• In a medium bowl, mix together the onion, mayo, horseradish, pepper and reserved water from the carrots. Pour over the carrots in the baking dish.
• In a small bowl, mix together the Panko bread crumbs with the melted butter, and sprinkle over the carrots.
• Bake for 15 minutes.

Nutrition

Serving: 1serving | Calories: 204kcal | Carbohydrates: 10g | Protein: 1g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 238mg | Potassium: 258mg | Fiber: 2g | Sugar: 4g | Vitamin A: 12158IU | Vitamin C: 6mg | Calcium: 35mg | Iron: 0.4mg

The post Horseradish Carrots appeared first on 365 Days of Baking.

Sautéed Yellow Squash is ready in 15 minutes or less, making this a great recipe for a busy weeknight. I don’t know about you, but when I get busy my meals aren’t the most healthy. It feels a lot easier to throw in a frozen pizza rather than take time to make something from scratch.

Instead, try this simple side dish that takes only one pan, and is actually ready faster than a frozen pizza! In fact, you could make the pizza and serve this easy yellow squash recipe on the side! That’s a win in my book.

Squash Varieties

This delicious side dish is also great with sauteed zucchini squash, or you could combine yellow summer squash and zucchini. Both share a similar texture and flavor profile and are freshly harvested near the end of summer. 

Ingredients for Sautéed Squash

You’ll need these simple ingredients to make this easy recipe:

• Yellow squash or zucchini (I used 3 medium-sized squash)
• Medium onions, sliced thinly
• Butter
• Olive oil
• Garlic cloves, minced
• Italian seasoning
• Kosher salt
• Ground black pepper
• Fresh basil leaves, chopped

All the ingredients are listed with their exact amounts in the recipe card below!

How to make Sauteed Yellow Squash

The best part about this delicious summer side dish is that it is really easy. This would be a perfect choice for new cooks, including children, to make. Here’s what to do:

1. Wash your squash thoroughly and pat it dry. Use a sharp knife to remove both ends of the squash. Then slice the squash into rounds and the onion into slices. Mince the garlic and chop the basil leaves.
2. Heat a large skillet over medium-high heat and add the butter and olive oil.
3. Once the butter melts, add the sliced squash, sliced onion, minced garlic, Italian seasoning, salt, and pepper to the hot pan, then mix. Cook for 7 minutes without stirring over medium heat (see the recipe notes below!)
4. Stir the contents of the skillet well and cook for an additional 5, stirring, if desired. Be careful not to overcook, as the squash will get mushy.
5. Add ¾ of the chopped basil and cook for an additional 2 minutes.
6. Sprinkle squash with the remaining basil before serving. This dish is best served warm.

Recipe Notes

• You do not need to peel the squash.
• This is a personal preference, but I only stir the squash once or twice the whole time it’s cooking as we really like the onions caramelized and the squash almost a bit burnt. It’s our favorite way to make it, but please feel free to adjust to your liking!
• You can make this recipe vegan by omitting the butter.
• I slice my squash into rounds, but you could also do half moons so the squash gets that golden brown color more easily.
• Add a little spice with some red pepper flakes, or add more Italian herbs like oregano to bump up the flavor.
• Top with some Parmesan cheese.

Tips for Choosing the Best Zucchini or Yellow Squash

When you’re at the grocery store or farmer’s market, look for smaller, softer vegetables. As they grow, they take on more water, diluting the flavor of the squash.

Avoid ones that are overly soft or are covered in blemishes. Look for fresh vegetables with vibrant color.

How to Store Leftover Sauteed Squash 

If you want to save some squash for later, place leftovers in an airtight container and store it in the fridge for up to 4 days.

Reheat in a skillet with a tablespoon of oil. Toss and heat until hot throughout!

Can you Freeze Sauteed Squash?

This sauteed squash recipe does not freeze well- the high water content makes it mushy when thawed. I recommend eating it fresh or heating up leftovers from the fridge the next day.

Serving Suggestions

Sauteed Squash is the perfect side dish recipe for any main dish protein like chicken, pork, or fish. You can also toss them into pasta. Try them with Pork Burgers, Spicy Pork Tenderloin, Roasted Chicken, or Chimichurri Salmon.

More Squash Recipes

Want to use up all the squash from your garden? Try these delicious veggie side dish recipes:

• Sausage Spaghetti Squash
• Yellow Squash Casserole
• Roasted Butternut Squash
• Roasted Acorn Squash with Goat Cheese
• Roasted Butternut Squash Risotto

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Sauteed Squash

This one-pan Sauteed Squash is a quick and easy side dish that’s full of flavor! Simply slice up some squash, add an onion and some fresh herbs and seasonings, and you've got a tasty dinner addition.

Course Side Dish

Cuisine American

Keyword Sauteed Squash

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 155kcal

Author Lynne Feifer

Ingredients

• 3 medium yellow squash can substitute zucchini or use a combination of the two
• 2 medium onions sliced thin
• 3 tablespoons butter
• 1 tablespoon olive oil
• 2 garlic cloves minced
• ½ teaspoon Italian seasoning
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• 5-10 fresh basil leaves chopped

Instructions

• Heat a large skillet to medium high and add the butter and olive oil.
• Once butter has melted, add the squash, onion, minced garlic, Italian seasoning, salt, and pepper, and mix. Cook for 7 minutes without stirring. *See note.
• Stir contents well and cook for an additional 5, stirring, if desired. Add ¾ of the chopped basil, and cook for an additional 2 minutes.
• Sprinkle squash with the remaining basil before serving.

Notes

• This is a personal preference, but I only stir the squash once the whole time it’s cooking as we like the onions really caramelized to the point of almost burnt, and the squash a bit burnt as well. Please feel free to adjust to your liking!

Nutrition

Serving: 1serving | Calories: 155kcal | Carbohydrates: 11g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 364mg | Potassium: 480mg | Fiber: 3g | Sugar: 6g | Vitamin A: 589IU | Vitamin C: 30mg | Calcium: 46mg | Iron: 1mg

The post Sauteed Squash appeared first on 365 Days of Baking.

Do you plant squash in your garden? If so, this Southern Squash Casserole Recipe is a great way to enjoy the “fruits” of your labor! It’s easy to prepare, the fresh squash filling is delicious, and the buttery crackers on top give it the perfect crunch!

While this classic casserole is typically made as a side dish, the squash is filling enough that you could certainly make this as a main dish with a green salad and some crusty bread on the side.

Looking for a main dish option with yellow squash? Try this crustless Squash Quiche! You can serve it for dinner and it will be a great addition to a brunch or breakfast menu, too.

Want an easier way to prepare this vegetable as a side dish? Make Roasted Yellow Squash. A few simple ingredients is all you need!

Ingredients for Squash Casserole

This Yellow Squash Casserole is full of fresh ingredients for maximum flavor. Here’s what you need to make it:

• Sliced yellow summer squash (you can also use half yellow squash and half zucchini)
• Small onion
• Garlic cloves, minced
• Water
• Ritz crackers, crumbled
• Shredded cheddar cheese (I prefer sharp cheddar cheese but any will do)
• Dried parsley
• Large egg
• Milk
• Unsalted Butter
• Freshly chopped basil
• Dried oregano
• Kosher salt
• Freshly ground black pepper

The ingredient list with exact amounts can be found in the recipe card below, so make sure to check it out!

How to make this Fresh Yellow Squash Casserole

This casserole is so easy to put together! Slice up your squash ahead of time to make the process even quicker!

1. First, preheat oven to 400°F, then prepare a 1 1/2 qt. oven-safe casserole dish by spraying it with nonstick cooking spray. You can also use an 8×8-inch baking dish, but you won’t fill it all the way full.
2. Add the sliced squash, onion, garlic, and water to a large skillet. Cover and cook over medium heat for about 5 minutes until the squash and onions are slightly tender. Drain well and put them into a large bowl.
3. In a separate small bowl, whisk together the beaten egg and milk. Add the egg mixture to the squash mixture.
4. In a medium bowl, combine the crushed crackers, cheese, parsley, and 1 tablespoon of melted butter. Mix well. The crackers will still appear somewhat dry. Add half of this cracker mixture to the large bowl with the squash. Reserve the rest for the topping.
5. Add the remaining two tablespoons of butter, basil, oregano, salt, and pepper to the bowl of squash and mix until well combined. Pour the contents into the prepared baking dish.
6. Sprinkle the remaining cheese and the cracker mixture evenly over the top, and bake uncovered for 25 minutes, or until heated throughout. cheese is melted, and the topping is golden brown.

Recipe Notes

• Feel free to make more or less of the topping. I like a lot of buttery crunch on top of my squash casserole. More crispy cracker crunch= more yumminess! If you don’t have crackers, you can try Panko bread crumbs.
• If your cracker crumbs are browning too quickly you can cover the casserole with a sheet of aluminum foil.
• You can add a protein such as cooked chicken to this to make it a complete meal and even more filling.
• Use crushed cornflakes instead of crackers for a gluten-free version!

FAQS

Can I use frozen squash in this dish?

Yes, just cook and drain them as noted in the recipe to get rid of any excess water. You don’t want a runny casserole!

What’s the best way to slice squash?

You can slice squash by hand with a sharp knife and cutting board, but I highly recommend using a mandolin to slice it. It saves time and is so easy to use!

How thick should I slice the squash for Yellow Squash Casserole?

I recommend slices about ¼-inch thick. Try to make them as uniform in thickness as possible so the casserole cooks evenly.

Why is my casserole watery?

This happens if you have too much liquid in the recipe. Make sure to drain your squash well after cooking them. It can also happen if your squash is sliced too thinly and starts to break down.

How do I store leftover squash casserole?

You can store any leftovers in an airtight container in the fridge once they cool to room temperature. The casserole will last for up to 3 days. Reheat your casserole in the microwave for individual portions, or reheat a large amount in a baking dish covered with foil in the oven until warm throughout.

Can I freeze the Summer Squash Casserole?

I don’t recommend freezing this, as the squash will release water into the casserole when thawed, and it will get a bit mushy. The cracker topping also will not hold up through the thawing process.

Need to Use Up Your Squash? Try one of These Squash Recipes:

I love all the summer vegetables, so I’ve put together a bunch of recipes to make good use of all your squash varieties in particular. Give one of these a shot next time:

• Roasted spaghetti squash and sausage come together for an easy dinner. Seasoned with garlic and Italian herbs, Sausage Spaghetti Squash is a flavorful family favorite!
• Roasted Butternut Squash makes a simple and flavorful side dish for your meals! Tossed in fresh herbs like sage and thyme, cubes of butternut squash turn out perfectly tender on the inside with nice crisp edges. 
• Roasted Butternut Squash and Chicken Ravioli is a dinner recipe that is perfect for the Fall. This homemade ravioli is made of roast butternut squash and shredded chicken tucked into wonton wrappers, then covered in a garlic alfredo sauce!
• Enjoy the flavors of all with this easy Roasted Acorn Squash recipe! Tossed with olive oil and fragrant spices, and served with goat cheese and pomegranate arils, this is the perfect side dish to share with your family and friends! 
• Butternut Spinach Multi-Grain Medley – roasted butternut squash, sautéed spinach and onion, and pomegranate arils tossed with multi-grain rice make this colorful Fall side dish perfect for your dinner table.

More Casseroles You’ll Love

I’m all about casseroles for an easy weeknight meal. Here are some of my favorites:

• Turkey Noodle Casserole
• Taco Casserole
• Mexican Breakfast Casserole
• Chicken and Broccoli Casserole
• 20-Minute Chili Casserole

Which one will you make next?

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Yellow Squash Casserole

Yellow Squash Casserole is a comforting side dish full of fresh, savory flavor. Tender yellow squash with garlic, onions, herbs, and lots of cheese make the perfect casserole to serve with any main dish.

Course Side Dish

Cuisine American

Keyword Squash Casserole

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 255kcal

Author Lynne Feifer

Ingredients

• 3 cups sliced yellow squash can also use zucchini or a combination of both
• 1 small onion
• 2 cloves garlic minced
• 2 tablespoons water
• 18 Ritz Crackers crumbled
• ½ cup shredded cheddar cheese
• 2 teaspoons dried parsely
• 1 large egg lightly beaten
• 6 tablespoons milk (1/4 cup + 2 tablespoons)
• 3 tablespoons butter melted and divided
• 2 teaspoons freshly chopped basil
• ½ teaspoon dried oregano
• ½ teaspoon kosher salt
• ¼ teaspoon pepper

Instructions

• Preheat oven to 400°F, and prepare a 1 1/2 qt. baking dish by spraying it with cooking spray. *See note.
• In a large skillet, combine the sliced squash, onion, garlic and water. Cover and cook over medium heat for about 5 minutes until squash and onions are slightly tender. Drain well and put into a large bowl.
• In a small bowl, whisk together the beaten egg and milk. Add to squash mixture.
• In a medium bowl, combine the crushed crackers, cheese, parsley and 1 tablespoon of melted butter. Mix well. Crackers will still appear somewhat dry. Add half of the mixture to the large bowl with the squash.
• Add the remaining two tablespoons of butter, basil, oregano, salt and pepper to the bowl of squash and mix until well combined. Pour contents into the prepared baking dish.
• Sprinkle the remaining cheese and cracker mixture evenly over the top, and bake for 25 minutes.

Notes

• *You can use an 8 X 8-inch baking dish which holds a total of 2.6 quarts, but it will probably only be ⅓ full, so don’t panic.
• Zucchini can be substituted for the yellow squash, or you can use a combination of both if you’d like. 

Nutrition

Serving: 1serving | Calories: 255kcal | Carbohydrates: 15g | Protein: 8g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 86mg | Sodium: 599mg | Potassium: 340mg | Fiber: 2g | Sugar: 5g | Vitamin A: 686IU | Vitamin C: 16mg | Calcium: 183mg | Iron: 1mg

The post Yellow Squash Casserole appeared first on 365 Days of Baking.

It seems I can never find enough delicious side dishes.

I mean, I know they’re out there. 
I’ve seen them.
On Pinterest, Facebook.
I just have trouble getting my act together to make them because it seems like I’m always so focused on the main dish that I forget or can’t time it right. 
Am I alone here?

Well, this easy side dish is most definitely a keeper. I LOVE French fries, and of course, who doesn’t?
But these Parmesan Crusted Zucchini Sticks are healthy fries, and believe me when I say they are SOOOOO addictive!
Besides, this recipe is a great way to use that fresh zucchini your garden, your CSA share(Community Supported Agriculture) or just from your favorite grocery store.
So, be sure to keep this recipe handy because you’ll definitely want to make it over and over. 

What ingredients do I need to make baked zucchini fries?

• Zucchini – two large zucchini
• Eggs
• Bread Crumbs – both regular breadcrumbs and plain Panko breadcrumbs. You can substitute cornmeal for the Panko bread crumbs if you’d like. 
• Parmesan Cheese
• Italian Seasoning
• Garlic Powder
• Salt
• Pepper
• Olive Oil Spray or Cooking Spray

What is the cooking process for crispy zucchini fries?

• Preheat oven to 400° F. and prepare a baking sheet by spraying it with cooking spray.
• Place the two eggs into a shallow bowl and whisk.
• In a medium bowl, mix together both bread crumbs, Parmesan cheese, Italian seasoning, garlic powder, salt and pepper.
• Cut the zucchini into sticks, about 1 ½ – 2 inches in length. Zucchini has a high moisture content, so it’s important that you pat the individual sticks dry with a paper towel or two. This will also help the egg adhere to it allowing for a better coating of breadcrumbs. 
• Place about 4 of the zucchini strips into the egg mixture and stir to coat. 
• Then put the sticks into the panko-parmesan mixture and make sure they are completely covered.
• Arrange on the prepared baking sheet in a single layer and bake for 25 minutes or until golden brown. 
  To get them a bit more crunchy, I’ll remove mine from the oven at 10 minutes, flip them individually and then put them back into the oven for another 10-15 minutes. 
• Serve plain, with some marinara sauce, Ranch dressing or your favorite dipping sauce.

See the recipe card below for ingredient amounts and complete instructions.

Crispiest Zucchini Fries in the air fryer

Using the same amounts of ingredients, follow the instructions in the recipe card until you’re directed to place them on the baking sheet. 
Instead, spray the inside of your air fryer basket with some cooking spray and place the breaded zucchini into it, leaving a little space among them for the air to circulate. You may have to do this in batches depending on how much there are and how many can fit. 
Spray the sliced zucchini with some olive oil or cooking spray before setting your air fryer to 400°. 
Bake for 10 minutes, until golden and crispy.

How do I store them?

Place cooled and baked zucchini sticks into an airtight container and place into the refrigerator. They will last for about 3 days. 
To reheat, bake in a 375° oven for about 8-10 minutes until heated through.
Want to use a microwave to save time? Don’t. The sticks will become mushy and won’t crisp up as nicely when reheated in the oven.

Can I freeze crunchy zucchini fries?

You sure can!
After they’re baked, place them in a single layer on a rimmed baking sheet and place them into the freezer. 
Once frozen, place them into a resealable freezer bag with as much of the air removed as possible. 
They’ll keep for about 3 months. 
When ready to use, thaw overnight in the refrigerator and bake in a 375°F preheated oven for about 8-10 minutes until heated through. 

More Zucchini Recipes

• Zucchini Casserole
• Lemon Zucchini Muffins
• Zucchini Pancakes
• Mushroom & Onion Stuffed Zucchini
• Zucchini Chips
• Day 125 – Zucchini Bread

​More delicious recipes for sides

These Maple Roasted Sweet Potatoes are one of my absolute favorites as is this Roasted Parmesan Broccoli.
I’ll just eat this stuff right off the pan when I take it out of the oven I love them that much!
Ok, I do it with the zucchini sticks as well. 

I’ve fallen in love with cauliflower when I’ve roasted it, too! 
This colorful Roasted Curry Cajun Cauliflower will add some pizzaz to your dinner. 
You’ll also want to try the Roasted Teriyaki Cauliflower.
If you prefer to eat your cauliflower with cheese, then this Cauliflower Gratin has your name all over it.

Of course, bread always makes a delicious side as well. 
Zucchini sticks and a loaf of this Italian Bread will be great accompaniments to any Italian meal, especially these Stuffed Shells or my Mom’s Lasagna.

Finally, if you choose to dip these zucchini fries in some ranch dressing, then make this Chili Ranch Dipping Sauce and you can even make some fried green tomatoes to go with them!

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Parmesan Crusted Zucchini Sticks

Parmesan Zucchini Fries made with two different kinds of bread crumbs, Italian herbs and Parmesan cheese is an easy recipe for a perfect side dish or appetizer. Serve with your favorite dipping sauce!

Course Side Dish

Cuisine American

Keyword Zucchini Sticks

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 117kcal

Author Lynne Feifer

Ingredients

• 2 large zucchini
• 2 eggs
• ¼ cup plain bread crumbs
• ¼ cup Panko bread crumbs
• ¼ cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon pepper
• olive oil spray

Instructions

• Preheat oven to 425°F, and prepare a rimmed baking sheet by spraying it generously with cooking spray.
• In medium bowl, beat the eggs.
• In a shallow baking dish, combine both breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper.
• Wash each zucchini, cut off the ends, and then slice in half. Cut into sticks about 2" long and ¼-½" wide. Not necessary, but helpful: use paper towels to dry the individual sticks. Since zucchini has a high water content, this will help the egg mixture adhere and ensure a better covering of breadcrumbs.
• Place about 4 of the zucchini sticks into the eggs, and completely cover all sides.
• Put zucchini into the bread crumb mixture and toss to completely coat.
• Place onto prepared baking sheet.
• Spray zucchini sticks with cooking spray and place into oven.
• Bake for approximately 20 minutes or until golden.
• Serve plain, with marinara sauce, ranch dressing or your favorite dipping sauce.

Notes

*See the post for cooking the fries in an air fryer, freezing, storing and reheating!

Nutrition

Serving: 1g | Calories: 117kcal | Carbohydrates: 12g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 86mg | Sodium: 362mg | Potassium: 299mg | Fiber: 2g | Sugar: 3g | Vitamin A: 364IU | Vitamin C: 18mg | Calcium: 129mg | Iron: 1mg

This post was Day 157 of my original 365 Days of Baking it has been updated in format and with pictures on August 12, 2024.

The post Baked Parmesan Zucchini Fries appeared first on 365 Days of Baking.