Main Dish Recipes - SueBee Homemaker

Godfather’s Taco Pizza

Suebee Homemaker — Thu, 28 May 2026 11:00:00 +0000

Godfather’s Taco Pizza combines homemade pizza dough with jarred taco sauce, fresh veggies, spicy taco meat, and shredded cheese. This copycat version is unbelievably tasty and perfect for pizza night!

Homemade Taco Pizza

Some of you know that my hubby and I are high school sweethearts. We met in the 3rd grade when his family moved to town, and we attended the same private Catholic schools through high school. We had secret crushes on each other on and off during our childhood, and then we started dating after Mike got his license at 16.

So sweet, huh? He must have really liked me because I was sporting two black eyes on our first date after colliding with my friend’s elbow during basketball practice.

So what does all this have to do with pizza?

Mike and I ate Godfather’s taco pizza almost EVERY weekend during our high school dating years. You see, our small town didn’t have many options, but we didn’t care because we loved Godfather’s so much.

After our pizza fest, we headed straight to McDonald’s or the DQ for a vanilla cone. Date complete!

Why this Delicious Pizza Recipe Works:

DELICIOUS COPYCAT VERSION – This copycat Godfather’s Taco Pizza Recipe has a unique flavor that reminds me of the real thing. We don’t have Godfather’s pizza in our area anymore so making your own is perfect for Taco Tuesday.
A LITTLE SPICY – We enjoy using the spicy taco sauce in our version along with a thick crust and a spicy layer of taco meat. Make a large batch of DIY taco seasoning mix and keep it handy for all of your game nights!
GREAT DATE NIGHT – This specialty pizza makes a great date night for Mike and me. By the way, leftover Godfather’s taco pizza is just as delicious as eating it fresh. There is something magic about leftover pizza.
FAN FAVORITE – This super taco pizza ranks in the top three pizzas in our family. Give it a try next time you make pizza!

Ingredients You’ll Need for Taco Pizza:

Homemade Pizza Dough (or use store-bought) – My homemade recipe is simple. I highly recommend it!
Taco Sauce – We love the spicy bottled version (Taco Bell Brand). Tomato Sauce works ok too but it’s not preferred in our home.
Ground Beef – I usually go with lean ground beef. You could also use ground sausage, ground chicken, ground turkey, or even a combo.
Homemade Taco Seasoning (or use store-bought) – It’s a time-saver to make up a large batch of seasoning and keep it in a mason jar. Simple ingredients and way better than store-bought seasoning.
Fresh Vegetables – Onions, bell pepper, jalapeño, fresh lettuce, and tomato.
Cheese – A combo of mozzarella and cheddar cheese – or use whatever you have handy.

Other Delicious Pizza Recipes:

My quick pizza dough is my go-to for all things pizza. A simple 6-ingredient recipe that you should have in your arsenal!

Be sure to try out all of our best pizza toppings!

How to make Godfather’s Taco Pizza:

Step 1
Make dough. Use my homemade pizza dough recipe to make the BEST DOUGH. Here in Texas, it doesn’t take long for it to rise because of our warmer climate. My recipe makes three medium-sized pizzas, so I double it when I’m having a large group.

If you’re into sourdough baking, you could also try our Sourdough Discard Pizza Dough Recipe.

Step 2
Prep veggies. Slice red onion and bell pepper. Set aside.

Step 3
Cook taco meat. Heat a cast iron skillet to medium-high heat. Add the ground beef, chopped onions and jalapeños – and cook until beef is cooked through, stirring frequently. Then add the taco seasoning (homemade or store-bought) and cook for a few more minutes.

Step 4
Arrange dough. To start, roll out the dough. We either press the dough into a greased cast iron skillet for the oven or on a board lined with parchment paper (sprinkled with cornmeal) for the grill (that we slide on top of a pizza stone).

Step 5
Add toppings. Spread taco sauce on the dough. Then add the taco meat, sliced veggies, and cheese.

Step 6
Bake (or grill) – Cook pizza at a high temp. We use 475-500 degrees in our oven or at least 500 degrees on our grill/smoker. The pizza is done when the crust is nice and golden brown to your liking.

Step 7
Serve – Serve pizza with some shredded lettuce, chopped tomatoes, sliced black olives, sour cream, and an extra drizzle of taco sauce.

Store leftover pizza in an airtight container in your refrigerator for 3-4 days.

Recipe FAQs:

Is making homemade pizza dough worth it?

YES! The secret to great pizza is the dough. My recipe is simple and delicious, and I’ve passed this recipe on to so many people.

Should I pre-cook the dough?

I personally never pre-cook the dough. But if you want a thicker crust (using more dough than normal), then you should pre-cook it (for best results).

Can I make the dough in advance?

Yes, you can make the dough several hours in advance and store it in the refrigerator. About an hour before using, remove it and let it come to room temperature before rolling out.

What pans can I use for homemade pizza?

If grilling the pizza, you’ll need either a pizza stone or a cast iron skillet. If baking in the oven, you can use a stone, a skillet, or even a baking sheet.

What to Serve with Homemade Taco Pizza:

Start with a cocktail, like my tropical Mai Tais or Pink Lemonade Vodka Slush!
How about a side salad – like this Classic Caprese Salad with Balsamic Glaze or my Arugula Caprese Salad.
Let’s stay with a simple dessert, like Brown Butter Blondies or some No Bake Peanut Butter Bars.

Pizza Night done RIGHT!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Godfather’s Taco Pizza

Godfather’s Taco Pizza combines homemade pizza dough with jarred taco sauce, fresh veggies, spicy taco meat, and shredded cheese. This copycat version is unbelievably tasty and perfect for pizza night!

Course Main Dish

Cuisine American, Italian

Keyword Godfathers taco pizza, homemade pizza, taco pizza recipe

Prep Time 1 30

Cook Time 20

Total Time 1 50

Servings slices

Calories 268kcal

Author Sue Ringsdorf

Ingredients

For the meat:

1/2 pound ground beef
1/4 cup onion – diced
1/2 medium jalapeno – diced (with or without seeds)
1 Tablespoon taco seasoning – use homemade version or store-bought

Other ingredients:

1 medium pizza dough – use our homemade pizza dough
1/2 cup taco sauce
1/2 medium bell pepper – any color, sliced
1/4 small red onion – sliced
1 cup shredded cheese – we use Mexican shredded (Tillamook) but any cheese is fine
lettuce, tomato, sour cream, black olives – to serve

Instructions

Make dough. Use my homemade pizza dough recipe to make the BEST DOUGH. Here in Texas, it doesn’t take long for it to rise because of our warmer climate. My recipe makes three medium-sized pizzas, so I double it when I’m having a large group. (You'll just need one portion for this recipe.)
1 medium pizza dough
Prep veggies. Slice red onion and bell pepper. Set aside.
1/2 medium bell pepper, 1/4 small red onion
Cook taco meat. Heat a cast iron skillet to medium-high heat. Add the ground beef, chopped onions and jalapeños – and cook until beef is cooked through, stirring frequently. Then add the taco seasoning (homemade or store-bought) and cook for a few more minutes.
1/2 pound ground beef, 1/4 cup onion, 1/2 medium jalapeno, 1 Tablespoon taco seasoning
Arrange dough. To start, roll out the dough. We either press the dough into a greased cast iron skillet for the oven or on a board lined with parchment paper (sprinkled with cornmeal) for the grill (that we slide on top of a pizza stone).
Add toppings. Spread taco sauce on the dough. Then add the taco meat, sliced veggies, and cheese.
1/2 cup taco sauce, 1 cup shredded cheese
Bake (or grill) – Cook pizza at a high temp. We use 475-500 degrees in our oven or at least 500 degrees on our grill/smoker. The pizza is done when the crust is nice and golden brown to your liking.
Serve – Serve pizza with some shredded lettuce, chopped tomatoes, sliced black olives, sour cream, and an extra drizzle of taco sauce.
lettuce, tomato, sour cream, black olives

Notes

If grilling the pizza, you’ll need either a pizza stone or a cast iron skillet. If baking in the oven, you can use a stone, a skillet, or even a baking sheet.
Store leftover pizza in an airtight container in your refrigerator for 3-4 days.

Nutrition

Grilled Salmon Burgers with Avocado Crema

Suebee Homemaker — Thu, 21 May 2026 11:00:00 +0000

These Grilled Salmon Burgers with Avocado Crema are a fresh and flavorful twist on a classic burger – packed with bold seasoning and topped with a creamy avocado sauce. They are a lighter, healthier alternative to a traditional burger that is so delicious you will never miss the beef!

Best Salmon Burgers

While we love grilling classic beef or turkey burgers outside, these salmon burgers are just as easy to make indoors in a cast-iron skillet. Because the patties are a bit more delicate and cook very quickly, I often prefer cooking them inside where they’re easier to manage. That said, they can absolutely be cooked on an outdoor grill if you prefer that smoky flavor.

These simple burgers come together with just four main ingredients, plus a generous coating of blackened seasoning on the outside for bold flavor. Top them with a creamy avocado crema (or simply use smashed avocado if you prefer) and serve on your favorite buns for an easy, flavor-packed meal.

Reasons to love these salmon burgers:

Quick and easy to make – With just a few simple ingredients, these burgers come together fast, making them perfect for busy weeknights.
Fresh, bold flavor – The blackened seasoning adds a smoky kick that pairs perfectly with the rich salmon and creamy avocado crema.
Light but satisfying – Salmon burgers feel lighter than traditional beef burgers but are still filling and packed with protein.
Versatile cooking options – You can cook them on the grill or in a cast iron skillet indoors, so they work year-round no matter the weather.

Ingredients Needed for Blackened Salmon Burgers:

Fresh Salmon – Buy the salmon without skin, or simply remove it. We eat salmon almost every week, so I keep it handy in the freezer.
Panko breadcrumbs, an egg, and parmesan cheese – These items make the salmon patties stick together and add flavor. Everything goes right in the food processor.
Blackened Seasoning – I use a similar seasoning for my Skillet Blackened Tilapia. Most of these items should be in your pantry, and it’s a simple combo of paprika, brown sugar, garlic powder, onion powder, cumin, red pepper flakes, cayenne pepper, and salt. Pro-Tip: Keep a large batch of this in a mason jar, ready to go!
Avocado Oil (or another neutral oil) – You’ll need just a couple of tablespoons for pan frying. If you make the salmon patties on the grill, just brush a light coating of oil on them to prevent sticking.
Avocado Crema Ingredients – This simple mixture combines one large avocado, sour cream light (or you could use plain Greek yogurt), cilantro, lime, and garlic salt. In a pinch, you could use mashed avocado.
Hamburger Buns – I got the baking gene from my momma, so of course, I had to whip up some homemade buns using my recipe for Homemade Hoagie Rolls (but make them round for burgers).

How to make Grilled Salmon Burgers with Avocado Crema:

Step 1
Prep the patties. Cut the salmon into chunks and place in a large food processor. Add the Panko crumbs, an egg, and parmesan cheese. Pulse for 10-15 seconds or until it resembles ground meat.

If you don’t have a food processor, you can use a knife and chop it up instead.

Step 2
Form patties. Transfer the salmon mixture onto a plate and use your hands to form the meat into four equal-sized patties.

Step 3
Add blackened seasoning. Combine homemade blackened seasoning mixture (or use store-bought) and sprinkle about three tablespoons over both sides of the salmon patties.

Step 4
Prepare the Avocado Crema. In a small food processor, combine the avocado, sour cream, cilantro, lime, and garlic salt. Pulse until creamy. Test for seasoning.

Step 5
Cook the burgers. Heat avocado oil in a large cast iron skillet over medium-high heat. Gently add two of the salmon patties, and cook until done, about 2-3 minutes per side (these cook fast!). Repeat for the remaining two patties. The cooking time will vary, depending on the heat of your cooking surface, thickness of the salmon patties, and your preference.

Step 6
Assemble burgers. On the bottom side of bun, add lettuce, onion, and/or tomato, followed by a grilled salmon burger, and top with a big scoop of avocado crema.

NOTE: These salmon burgers are both delicious and messy! My guys like to add just a bit of the Avocado Crema on top, and then dip each bite in more!

What to serve with these delicious burgers:

Classic Wedge Salad – Love this combo of ingredients, and that blue cheese dressing.
Lemon Orzo Pasta Salad – Summer equals pasta salad, and I’m all in on this one.
Herb Buttery Smashed Potatoes – There is no such thing as too many potatoes in our home.
End your meal with some freshly baked cookies, like my Super Soft Chocolate Chip Cookies or Oatmeal Chocolate Chip Cookies. So good!

Best Burger Buns

While you can buy store-bought buns, we like to make ours at home! Use my Homemade Hoagie Rolls recipe but shape them into rounds for buns. You can also make our Soft Burger Buns or Everything Bagel Rolls!

Recipe FAQs:

What type of salmon works best for salmon burgers?

Fresh salmon fillets work best because they give the burgers great flavor and texture. Skinless salmon is easiest to work with, but if your fillet has skin, simply remove it before chopping or pulsing the fish.

Should I chop or grind the salmon?

You can do either. Finely chopping the salmon with a knife creates a slightly chunkier texture, while pulsing it a few times in a food processor makes a smoother burger mixture. Just be careful not to over-process.

How do I keep salmon burgers from falling apart?

Adding a binder like breadcrumbs and an egg helps hold everything together. It also helps to chill the formed patties in the refrigerator for 15–20 minutes before grilling so they firm up.

Can I cook salmon burgers on the grill instead of a skillet?

Yes! Lightly oil the grill grates and cook the burgers over medium heat so they don’t stick. A grill pan or piece of foil can also help if you’re worried about them breaking apart.

What is avocado crema?

Avocado crema is a creamy sauce made by blending ripe avocado with ingredients like lime juice, sour cream or Greek yogurt, garlic, and salt. It adds a cool, tangy, and slightly rich topping that pairs perfectly with the salmon.

Can I make the avocado crema ahead of time?

Yes, you can make it an hour or so in advance. Store it in the refrigerator in an airtight container and press plastic wrap directly onto the surface to help prevent browning.

Other Delicious Burger Recipes:

Need more burger ideas? We’ve gotcha covered!

Make this salmon recipe next: Grilled Cedar Plank Salmon

xoxo ~Sue

Grilled Salmon Burgers with Avocado Crema

These Grilled Salmon Burgers with Avocado Crema are a fresh and flavorful twist on a classic burger – packed with bold seasoning and topped with a creamy avocado sauce. They are a lighter, healthier alternative to a traditional burger that is so delicious you will never miss the beef!

Course Main Dish

Cuisine American

Keyword Avocado Crema, blackened salmon burgers, grilled salmon

Prep Time 30

Cook Time 12

Total Time 42

Servings burgers

Calories 440kcal

Author Sue Ringsdorf

Ingredients

For the salmon burgers:

20 oz. fresh salmon, skinless
1/2 cup panko breadcrumbs
1 Tablespoon parmesan cheese
1 large egg
3 Tablespoons blackened seasoning – homemade or store-bought
2 Tablespoons avocado oil – or more as needed
hamburger buns of your choice
lettuce, red onion, and/or tomato slices – to serve

For the Crema:

1 large avocado
1/2 cup sour cream light – or you can use plain Greek yogurt
2 Tablespoons cilantro
1/2 teaspoon garlic salt
1 medium lime – freshly squeezed

Instructions

Prep the patties. Cut the salmon into chunks and place in a large food processor. Add the Panko crumbs, an egg, and parmesan cheese. Pulse for 10-15 seconds or until it resembles ground meat.
If you don’t have a food processor, you can use a knife and chop it up instead.
Form patties. Transfer the salmon mixture onto a plate and use your hands to form the meat into four equal-sized patties.
Add blackened seasoning. Combine seasoning mixture (or use store-bought) and sprinkle about three tablespoons over both sides of the salmon patties.
Prepare the Avocado Crema. In a small food processor, combine the avocado, sour cream, cilantro, lime, and garlic salt. Pulse until creamy. Test for seasoning.
Cook the burgers. Heat avocado oil in a large cast iron skillet over medium-high heat. Gently add two of the salmon patties, and cook until done, about 2-3 minutes per side (these cook fast!). Repeat for the remaining two patties. The cooking time will vary, depending on the heat of your cooking surface and the thickness of the salmon patties.
Assemble burgers. On the bottom side of bun, add lettuce, onion, and/or tomato, followed by a grilled salmon burger, and top with a big scoop of avocado crema.
NOTE: These salmon burgers are both delicious and messy! My guys like to add just a bit of the Avocado Crema on top, and then dip each bite in more!

Notes

These burgers cook very quickly. I like to make them inside using my cast iron skillet, but you could make them on the grill too. Just brush both sides of patties with olive oil, and be gentle!
Make up a large batch of the blackening seasoning and store in a mason jar. You’ll be surprised how much you use it.
Don’t make the Avocado Crema too far in advance, for best results. Leftovers can be stored in the refrigerator, covering tightly with cling wrap.
While you can buy store-bought buns, we like to make ours at home! Use my Homemade Hoagie Rolls recipe but shape them into rounds for buns. You can also make our Soft Burger Buns or Everything Bagel Rolls!

Nutrition

Ground Turkey Taco Salad Recipe

Suebee Homemaker — Mon, 27 Apr 2026 11:00:00 +0000

This Ground Turkey Taco Salad is about to become your new weeknight go-to! It’s packed with seasoned turkey, fresh toppings, canned black beans and corn, plus a spicy chipotle ranch dressing. Trust us – one bite and you’re hooked!

Healthy Taco Salad Recipe

My husband and I are Iowa natives, born and raised – but we’ve called Texas home for over 30 years now, which is nearly half our lives. So it should come as no surprise that we are absolutely obsessed with Tex-Mex!

One of our favorite things about living in Texas is the incredible local Tex-Mex scene. Whenever we go out, we’re always ordering something new – partly for the experience, but mostly so I can figure out how to recreate it at home!

The nutrition stats on this one are seriously impressive — high in protein, loaded with fiber, and yes, even the calories might surprise you! But honestly, the best part is that it tastes like one big, delicious taco. It’s the kind of salad that actually fills you up and leaves you craving it again the very next day. (Guilty as charged!)

Reasons to love this Taco Salad:

Big on flavor — smoky chipotle ranch takes it over the top
Filling and nutritious — packed with protein and fiber
Easy weeknight meal — ready in under an hour
Totally customizable — swap toppings to make it your own

Healthy Taco Salad Ingredients:

We are big taco night fans in our house, and everyone gets to build their own! Picky eaters can load up on meat, cheese, and chips while the veggie lovers pile on the good stuff. There’s something for everyone — that’s the beauty of it!

Taco Meat – Use a combo of ground turkey (or beef) plus chopped onions and jalapeños. I often double the meat and use some in our Taco Crunch Wraps.
Homemade Taco Seasoning – Unlike store-bought packets, my homemade seasoning has zero aftertaste — just pure, bold flavor. I always keep a big batch on hand for all things taco, and once you try it, you will too!
Fresh veggies – Lettuce, cherry tomatoes, and avocado. I like to buy a variety of salad greens each week and change up the combination each time I make this salad. I love using red and green lettuce, spinach leaves, bib lettuce, and even kale.
Canned veggies – Black beans and Mexicorn are the perfect salad toppers. You could also use frozen (thawed) corn or grill fresh corn.
Cheese – We use shredded sharp cheddar cheese.
Chipotle Ranch Dressing – My all-time favorite Tex-Mex topper for salads, tacos, enchiladas, and everything in between – and it keeps in the fridge for days!
Other – Add your favorite salty chips and Spicy Pickled Onions.

Other Topping Ideas:

I went with chipotle ranch on this one, but honestly? Any of the toppings below would be amazing. Because when it comes to a great taco salad, it’s all about the salsas, dressings, and sides – that’s where the real flavor is!

How to make Turkey Taco Salad:

Step 1
Make dressing. In a small food processor, combine the dressing ingredients – the yogurt, mayo, diced chipotles, cilantro, seasonings, and fresh lime juice. Process and then add cold water to thin to your desired consistency. Spoon dressing into a mason jar and store in the refrigerator.

NOTE: You can also use a bowl and whisk to combine the salad dressing ingredients, instead of using a food processor. Use a sharp knife to chop the cilantro and chipotle peppers.

the dressing ingredients

chipotle ranch dressing

Step 2
Make taco meat. In a medium stock pot over medium-high heat, add the ground meat (either beef or turkey), the diced onions, and diced jalapeños. Cook until meat is completely cooked through and browned. Then add the taco seasoning, and cook another few minutes. Remove to cool slightly.

NOTE: I keep a large jar of homemade taco seasoning in my pantry for all the taco things. However, you can purchase taco seasoning at the store if desired.

Step 3
Prepare salad ingredients. Prepare the lettuce, onions, tomatoes, beans, corn, avocado, and shredded cheese (plus other optional ingredients). I normally buy fresh bunches of lettuce and use my salad spinner to clean and dry – but packaged lettuce is fine to use too.

fresh lettuce greens

other salad toppers

Step 4
Assemble taco salads. In individual salad bowls, layer the fresh greens, tomatoes, black beans, corn, sliced avocado, and cheddar cheese. Then add warm taco meat and top with the chipotle ranch dressing. Top with crushed chips and red pickled onions, if desired.

We love serving this salad with warm taco meat – it makes the cheese melty and the dressing extra creamy. Trust us, don’t skip this step!

How to make easy cheese quesadillas:

If you’re feeding EXTRA picky eaters, go ahead and make up some easy cheese quesadillas too.

Lay a large flour tortilla on the countertop.
Sprinkle cheese on half of it.
Fold it over and press down.
Heat some olive oil in a skillet.
Lightly brown both sides of tortillas, until the cheese is all melty.
Cut into wedges, and serve with these taco salads.

Other Tex-Mex Recipes:

Lately, I’ve been making ALL of the taco things.

Favorite Margarita Recipes:

Looking for a tasty margarita to go with your salads? Try one of our favorites. From Fruity Margaritas to Skinny Margaritas to Watermelon Margaritas – we gotcha covered!

Kitchen Tools Used: (affiliate links)

Dutch Oven
Global 7-inch Knife

xoxo ~Sue

Ground Turkey Taco Salad Recipe

This Ground Turkey Taco Salad is about to become your new weeknight go-to! It's packed with seasoned turkey, fresh toppings, canned black beans and corn, plus a spicy chipotle ranch dressing. Trust us – one bite and you're hooked!

Course Salad

Cuisine Mexican

Keyword creamy chipotle dressing, healthy taco salad recipe, homemade taco seasoning

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 573kcal

Author Sue Ringsdorf

Ingredients

For the taco meat:

1 pound lean ground beef – or ground turkey
1/2 medium yellow onion – diced
1 medium jalapeno – diced (half with seeds, half without), optional
2 Tablespoons homemade taco seasoning – on my site (or use store-bought)

For the salad:

12-16 cups romaine lettuce (or other fresh greens) – chopped
1 cup cherry tomatoes – halved
1/2 cup shredded cheddar cheese
15 oz. black beans – rinsed and drained
8 oz. Mexicorn – drained
1 large avocado – diced
handful of tortilla chips – optional

For the dressing:

5.3 oz. plain Greek yogurt
3 Tablespoons light mayo
1 Tablespoon chipotle peppers in adobe sauce – finely chopped
3 Tablespoons finely chopped cilantro
1 medium lime – freshly squeezed
1/2 teaspoon smoked paprika
kosher salt & freshly ground black pepper – to taste
cold water to thin

Instructions

Make dressing. In a small food processor, combine the dressing ingredients – the yogurt, mayo, diced chipotles, cilantro, seasonings, and fresh lime juice. Process and then add cold water to thin to your desired consistency. Spoon dressing into a mason jar and store in the refrigerator.
5.3 oz. plain Greek yogurt, 3 Tablespoons light mayo, 1 Tablespoon chipotle peppers in adobe sauce, 3 Tablespoons finely chopped cilantro, 1/2 teaspoon smoked paprika, kosher salt & freshly ground black pepper, 1 medium lime, cold water to thin
Make taco meat. In a medium stock pot over medium-high heat, add the ground meat (either beef or turkey), the diced onions, and diced jalapeños. Cook until meat is completely cooked through and browned. Then add the taco seasoning, and cook another few minutes. Remove to cool slightly.
1 pound lean ground beef, 1/2 medium yellow onion, 1 medium jalapeno, 2 Tablespoons homemade taco seasoning
Prepare salad ingredients. Prepare the lettuce, onions, tomatoes, beans, corn, avocado, and shredded cheese (plus other optional ingredients). I normally buy fresh bunches of lettuce and use my salad spinner to clean and dry – but packaged lettuce is fine to use too.
Assemble taco salads. In individual salad bowls, layer the fresh greens, tomatoes, black beans, corn, sliced avocado, and cheddar cheese. Then add warm taco meat and top with the chipotle ranch dressing. Top with crushed chips and red pickled onions, if desired.
We love serving this salad with warm taco meat – it makes the cheese melty and the dressing extra creamy. Trust us, don’t skip this step!
12-16 cups romaine lettuce (or other fresh greens), 1 cup cherry tomatoes, 1/2 cup shredded cheddar cheese, 15 oz. black beans, 8 oz. Mexicorn, 1 large avocado, handful of tortilla chips

Video

Notes

You can also use a bowl and whisk to combine the salad dressing ingredients, instead of using a food processor. Use a sharp knife to chop the cilantro and chipotle peppers.
I keep a large jar of homemade taco seasoning in my pantry for all the taco things. However, you can purchase taco seasoning at the store if desired.
Keep leftovers in separate containers and assemble more salads right before meal time.
You can store taco meat in refrigerator for 3-4 days. Reheat slightly.

Nutrition

Blackened Salmon Rice Bowls

Suebee Homemaker — Thu, 23 Apr 2026 11:00:00 +0000

These Blackened Salmon Rice Bowls are packed with flavor, featuring smoky seasoned salmon, a sweet and spicy pineapple salsa, and creamy avocado all served over a bed of fluffy rice. It’s a stunning weeknight meal that comes together quickly and tastes like something straight from your favorite restaurant!

Salmon Rice Bowls

We’re always on the lookout for new and delicious ways to prepare salmon, and this recipe was born straight from my kitchen brainstorming sessions. The best part about rice bowls is that they’re completely customizable – mix and match your favorite toppings and make it your own. The sky really is the limit!

In addition to big, hearty salads, rice bowls are a staple in our house – and we are always looking for new and delicious combinations to try!

Why This Recipe Works:

Bold and smoky – the blackened seasoning gives the salmon incredible depth of flavor with just the right amount of heat
Sweet meets spicy – the fresh pineapple jalapeño salsa is the perfect bright, zesty contrast to the rich salmon
Nutritious and filling – packed with protein, healthy fats, and fresh ingredients that keep you satisfied
Totally customizable – swap the toppings, change the rice, or adjust the heat level to make it your own

What You’ll Need:

Salmon – a combo of skinless salmon blackened seasoning, and olive oil
Pineapple Salsa – a combo of fresh pineapple, bell pepper, jalapeño, red onion, cilantro, salt, and lime juice
White Rice – we like to add a little butter
Avocado
Optional Sriracha Mayo Topping – just a combo of mayo, sriracha, and a squeeze of lime

How to make Blackened Salmon Rice Bowls

Step 1
Prep salmon. Use a sharp knife to slice the salmon into 1.5 inch cubes. Add a generous amount of blackened seasoning to the cubed salmon and use your hands to coat all sides. Set aside.

Step 2
Make pineapple jalapeno salsa. To a mixing bowl, combine the pineapple, bell pepper, jalapeño pepper, red onion, cilantro, salt, and lime juice. Mix well.

Step 3
Cook rice. Cook rice according to package directions. We prefer to rinse white rice and cook in our instant pot.

Step 4
Cook salmon. Heat a large cast iron skillet over medium-high heat. Add olive oil and when hot, add the seasoned salmon cubes. Let cook for a minute and then rotate to all sides until golden and cooked to about medium. The fish should just flake with a fork.

NOTE: Be careful to avoid over-cooking the salmon bites. They don’t take long in a hot skillet!

Step 5
Assemble bowls. To four serving bowls, layer the cooked rice, blackened salmon bites, pineapple salsa, and avocado slices. Top with extra kosher salt and freshly ground black pepper to taste.

We like to add a topping to these bowls as well. Try a simple sriracha mayo, avocado crema, or chipotle ranch dressing.

Store leftover ingredients in separate bowls and then reheat and combine to serve later.

Recipe FAQs:

What is blackened seasoning?

Blackened seasoning is a bold blend of spices typically including paprika, garlic powder, onion powder, cayenne pepper, oregano, and thyme. You can use a store-bought blend or make your own at home for even more flavor control.

Can I use salmon with skin on?

Yes, if you prefer skin-on salmon, just cook it skin side down first and peel it off before serving if you’d like. The skin helps hold the fish together while cooking and adds a nice crispy texture (if you choose to eat it).

How do I know when the salmon is done?

Salmon is done when it flakes easily with a fork and the internal temperature reaches 125-130°F for medium or 145°F for well done. Be careful not to overcook it — salmon can dry out quickly!

Can I make the salsa ahead of time?

Yes! The salsa actually gets better as it sits and the flavors come together. Make it a few hours ahead and store it in an airtight container in the refrigerator for up to 2 days.

Can I use a different protein instead of salmon?

Yes, blackened shrimp, chicken, or even tofu work beautifully in these bowls. Just adjust the cooking time accordingly.

Can I use a different grain instead of rice?

Yes – quinoa, cauliflower rice, or farro are all delicious substitutes and work just as well as a base for these bowls.

Other Delicious Salmon Recipes:

There are so many possibilities when it comes to salmon. Try one of these recipes next!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Blackened Salmon Rice Bowls

These Blackened Salmon Rice Bowls are packed with flavor, featuring smoky seasoned salmon, a sweet and spicy pineapple salsa, and creamy avocado all served over a bed of fluffy rice. It's a stunning weeknight meal that comes together quickly and tastes like something straight from your favorite restaurant!

Course Main Dish

Cuisine American

Keyword blackened salmon rice bowls, pineapple salsa

Prep Time 30

Cook Time 10

Total Time 50

Servings servings

Calories 545kcal

Author Sue Ringsdorf

Ingredients

For the salmon:

1 ½ – 2 pounds skinless salmon – cut into bite-sized cubes
3 Tablespoons blackened seasoning
1-2 Tablespoons olive oil

For the pineapple salsa:

2 cups pineapple – chopped
1/2 medium bell pepper (any color) – chopped
1/4 cup red onion – chopped
1/4 cup cilantro – minced
1/2 medium jalapeno – chopped small
kosher salt – to taste
1/2 medium lime – freshly squeezed

Remaining ingredients

4 cups prepared rice
1 large avocado – sliced
sriracha mayo – or another topping

Instructions

Prep salmon. Use a sharp knife to slice the salmon into 1.5 inch cubes. Add a generous amount of blackened seasoning to the cubed salmon and use your hands to coat all sides. Set aside.
1 ½ – 2 pounds skinless salmon, 3 Tablespoons blackened seasoning
Make pineapple salsa. To a mixing bowl, combine the pineapple, bell pepper, jalapeno pepper, red onion, cilantro, salt, and lime juice. Mix well.
2 cups pineapple, 1/2 medium bell pepper (any color), 1/4 cup red onion, 1/4 cup cilantro, 1/2 medium jalapeno, kosher salt, 1/2 medium lime
Cook rice. Cook rice according to package directions. We prefer to rinse white rice and cook in our instant pot.
4 cups prepared rice
Cook salmon. Heat a large cast iron skillet over medium-high heat. Add olive oil and when hot, add the seasoned salmon cubes (work in batches). Let cook for a minute and then rotate to all sides until golden and cooked to about medium. The fish should just flake with a fork.
NOTE: Be careful to avoid over-cooking the salmon bites. They don’t take long in a hot skillet!
1-2 Tablespoons olive oil
Assemble bowls. To four serving bowls, layer the cooked rice, blackened salmon bites, pineapple salsa, and avocado slices. Top with extra kosher salt and freshly ground black pepper to taste.
We like to add a topping to these bowls as well. Try a simple sriracha mayo, avocado crema, or chipotle ranch dressing.
1 large avocado, sriracha mayo

Notes

Salmon is done when it flakes easily with a fork and the internal temperature reaches 125-130°F for medium or 145°F for well done. Be careful not to overcook it — salmon can dry out quickly!
Store leftover ingredients in separate bowls and then reheat and combine to serve later.
Make a full batch of pineapple jalapeño salsa and eat the remainder with chips!

Nutrition

Mexican Chicken Rice Bowls

Suebee Homemaker — Thu, 16 Apr 2026 11:00:00 +0000

Mexican Chicken Rice Bowls are loaded with bold flavors, featuring tender seasoned chicken, spicy street corn, sautéed peppers and onions, and all your favorite toppings for an easy, satisfying meal. Perfect for entertaining or weeknight dinners, they’re hearty, customizable, and full of irresistible Tex-Mex goodness!

Chicken Burrito Bowls

I don’t know of another bowl that we enjoy more than these chicken rice bowls. We normally grill both chicken and flank steak (both with our delicious marinade), and pile on toppings over rice. The leftovers are just as yummy as the original which is why we normally make extra.

Granted, this recipe takes a bit of time to come together, but it’s well worth the effort. I like to marinate the meat the day before when possible and prep the other ingredients ahead of time – every extra layer of flavor pays off in the end. Trust me!

Why This Recipe Works:

Marinated, well-seasoned chicken builds a bold foundation, infusing the meat with Tex-Mex spices so it stays juicy and flavorful.
Contrasting textures – tender chicken, fluffy rice, crisp peppers and onions, and creamy toppings – keep every bite interesting.
Fresh + cooked elements balance each other, with bright toppings offsetting the warm, savory base.
Customizable assembly lets everyone build their own bowl, making it perfect for entertaining and picky eaters alike.

Ingredients Notes:

These bowls are VERY adjustable. See all the Tex-Mex sides on the blog and choose your favorites!

Chicken – 3 pounds of chicken breast (boneless, skinless).
Marinade – Olive oil, Worcestershire sauce, garlic powder, chili powder, cumin, red pepper flakes, kosher salt, black pepper, sugar, and freshly squeezed lime. This is the BEST Mexican Marinade full of Tex-Mex flavors!
Peppers and Onions – Just sauté up a bunch of onions and peppers, along with a little salt and pepper. You could also add a little bit of cumin for a smokey flavor.
Mexican Street Corn Salad – As long as we’re grilling chicken, add some corn and combine with jalapenos, red onion, cilantro, mayo, lime juice, and seasonings.
Rice – Go with any kind of rice here, or make some Cilantro Lime Rice or Mexican Rice and Beans.
Beans – You could either use canned black beans or make my homemade refried beans (worth it!).
Use your favorite sauce or dressing. We rotate between Blender Salsa, Chipotle Ranch Dressing, Avocado Crema, or Creamy Cilantro Lime Dressing.
Other – We like adding shredded cheddar cheese, chips, avocado, etc.

How to make Mexican Chicken Rice Bowls:

Step 1
Prep marinade. Combine the marinade ingredients in a mixing bowl, and place in a freezer bag along with the chicken breasts. Let sit for at least an hour in your refrigerator.

NOTE: If your chicken breasts are thick, butterfly them so cooking time will be shorter and more even.

Step 2
Grill chicken. Prepare an outdoor grill to medium heat. Grill chicken until done throughout. A digital thermometer should read 160 degrees in the thickest part of the meat, and then allow for a few degrees of carry-over cooking. Let chicken rest for 10-15 minutes and then slice.

Step 3
Sauté veggies. In a large sauté pan, cook the onions and peppers in some olive oil over medium-high heat. Add salt and pepper and cook until softened.

Step 4
Make Mexican street corn salad. In a bowl, combine the chopped jalapeño, red onion, cilantro, Cotija cheese, lime juice, seasonings, and mayo. Add grilled corn and stir to combine.

NOTE: When grilling corn, I normally add a drizzle of olive oil to the kernels. Be careful to avoid over-cooking. You’re just charring the kernels to avoid them turning to mush!

Step 5
Make rice. You can serve this over plain white or brown rice, Stovetop Cilantro Lime Rice, Green Chile Rice, or Mexican Rice and Beans.

Step 6
Prep other toppings. Rinse beans or make our homemade refried beans. Slice fresh avocado or make our Chunky Guacamole.

Step 7
Make dressing. We have a variety of dressings that would work for these burrito bowls. Try our blender salsa, Cilantro Lime Crema, or avocado crema.

Step 8
Serve. Serve with some tortilla strips, shredded cheddar cheese, extra cilantro, and lots of freshly ground black pepper!

Other Delicious Toppings:

Recipe FAQs:

Can I customize these bowls?

Well, of course! You can add or subtract whatever you want from these bowls to make them your own. Just like ordering at Chipotle Restaurant!

Are these fajita chicken bowls spicy?

Some of the sides have a little kick. So adjust as necessary. You can cut back on jalapeños or chipotle peppers to suit your tastebuds! Also, if you are feeding kiddos, just add fresh jalapeños on the side instead of adding spiciness to the bowl.

Can I cook the chicken inside?

Yes, instead of grilling the chicken, just sear them on the stovetop, and finish cooking (on the stove or in the oven). Be sure to test for doneness on a digital thermometer. Chicken should be 165 degrees F for safe consumption.

How long do leftover Chipotle Chicken Bowls stay fresh?

We meal prep these bowls and eat leftovers for about four days.

Can I freeze the chicken?

Yes. I often freeze the raw marinated chicken and then thaw in the refrigerator. You can also freeze the cooked chicken (wrapped up and stored in freezer bags), if desired.

Other Delicious Bowls:

We’re “bowl people” and if you like them too, try one of the following next!

Pro-Tip: A good margarita might also be a good idea. Try our Fruity Margaritas, Watermelon Margaritas, Skinny Margaritas, or Frozen Pineapple Margaritas.

Kitchen Tools Used: (affiliate links)

Global 7-inch Knife – My fav kitchen knife.
Stainless-Steel Grill Tongs 17-inch – These get a lot of use while grilling!

xoxo ~Sue

Mexican Chicken Rice Bowls

Course Main Dish

Cuisine Mexican

Keyword chipotle ranch dressing, cilantro lime rice, Mexican chicken rice bowls, restaurant style refried beans

Prep Time 1

Cook Time 30

Total Time 1 30

Servings servings

Calories 644kcal

Author Sue Ringsdorf

Ingredients

For the chicken marinade:

3 pounds chicken breasts
1/2 cup olive oil
3 Tablespoons Worcestershire Sauce
1 teaspoon garlic powder
1 Tablespoon chili powder
1 Tablespoon cumin
1 teaspoon red pepper flakes
1 teaspoon kosher salt
1 teaspoon black pepper
1 Tablespoon sugar
1 whole lime – freshly squeezed

For the Mexican street corn:

6 ears fresh corn
1-2 large jalapeños – chopped (with or without seeds)
1/3 cup red onion – chopped
1/3 cup cilantro – chopped
1/3 cup Cotija cheese – crumbled
1/4 cup mayo with olive oil – or mayo
1 large lime – freshly squeezed
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder

For the peppers and onions:

1 Tablespoon olive oil
1 large onion – sliced thin
2 large bell peppers – any variety, sliced thin
kosher salt and freshly ground black pepper – to taste

For the remaining side ingredients:

4-6 cups prepared rice
15 oz. black beans – rinsed and drained
your choice of dressing – chipotle ranch dressing, avocado crema, blender salsa etc.
sliced avocados, chips, cheese, etc. – for serving

Instructions

Prep chicken: Butterfly the chicken breasts and put into freezer bag. Combine all ingredients for the chicken marinade and pour into bag with the chicken. Zip the bag tight and massage the marinade around into the chicken. Store in refrigerator for at least an hour. You can also freeze this for a quick future meal.
3 pounds chicken breasts, 1/2 cup olive oil, 3 Tablespoons Worcestershire Sauce, 1 teaspoon garlic powder, 1 Tablespoon chili powder, 1 Tablespoon cumin, 1 teaspoon red pepper flakes, 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 Tablespoon sugar, 1 whole lime
Cook chicken: Light an outdoor grill (or can be done indoors) and regulate heat to approximately 375 degrees. Grill chicken for approximately 20 – 25 minutes or until done (165 degrees on a meat thermometer). Let meat sit on kitchen counter for 15 minutes and then slice into strips.
Sauté veggies: Meanwhile, thinly slice peppers and onions and saute in olive oil until soft. Season with cumin, salt, and pepper.
1 Tablespoon olive oil, 2 large bell peppers, 1 large onion, kosher salt and freshly ground black pepper

Nutrition

White Sauce Pizza Recipe

Suebee Homemaker — Thu, 09 Apr 2026 11:00:00 +0000

This White Sauce Pizza Recipe is a creamy, indulgent twist on pizza night, loaded with your favorite toppings like sausage, bacon, peppers, and onions on a perfectly crispy homemade crust. Skip the red sauce and give this delicious white sauce recipe a try instead!

Béchamel Sauce Pizza

Béchamel Sauce is traditionally a white roux plus milk and is considered one of the “mother sauces” in French cooking. A white sauce is typically flavored with cheese, like in homemade mac and cheese or in THIS white sauce. It’s also seasoned with spices of some kind.

This recipe is enough for one medium pizza so you may want to double or triple it if you’re planning to use the white sauce for multiple pizzas. You could use different toppings for each if you want to get creative!

This sauce literally melts in your mouth. It’s so simple to make and delicious with any toppings you choose. We particularly love grilling our pizza as it gives a smoky flavor to each bite.

Why This Recipe Works:

Simple white sauce – just a handful of pantry staples come together into a rich, creamy base that beats any jarred sauce
Homemade crust – makes all the difference in texture and flavor
No red sauce needed – a delicious change of pace that feels a little fancy without being complicated
Totally customizable – the creamy white sauce is a perfect base for any toppings you have on hand, so feel free to make it your own!

Looking for more delicious sauces? Try our Homemade Basil Pesto Sauce or Pizza Sauce From Scratch next!

Ingredients needed for White Sauce Pizza:

For the sauce:

Butter – I use unsalted butter.
Flour – Equal amounts of all-purpose flour and butter.
Milk – Use 2% milk or whole milk, for best results.
Parmesan Cheese – Freshly shredded parmesan cheese adds the perfect flavor to this white sauce.
S&P – Kosher salt and freshly ground black pepper.

For the other pizza ingredients:

Pizza dough – Use one of my homemade pizza dough recipes OR use store-bought. I also recommend finding a good local pizza place to purchase some dough.
Toppings – We love using different toppings depending on what we have on hand – sausage, bacon, mushrooms, peppers, onion, etc.

Other Pizza Recipes

Looking for other delicious pizza recipes? I’ve got some ideas for you below!

Be sure to try out all of our best pizza toppings!

How to make White Sauce Pizza:

1. Prepare dough.

Follow my simple recipe for Homemade Pizza Dough. This dough is pretty quick, and you can mix it up about an hour before you start the pizza assembly. It really does make the BEST pizza!
If you want to make it ahead of time, you can mix the dough, let it rise, stick it in the fridge (covered), and remove it 30 minutes before assembly.
Use a baking mat and a rolling pin, with plenty of flour, and roll out the dough in a shape that works for you. If using a cast iron skillet, you’ll want it to fit just right.
I’ve also tried my hand at spinning the dough around with my hands, but haven’t perfected that YET. 😀

If you’re into sourdough baking, you could also try our Sourdough Discard Pizza Dough Recipe.

2. Make white sauce.

In a small saucepan, melt the butter over medium heat. Add flour and whisk for a minute to let the flour fully absorb into the butter.
Then add the milk and turn up heat slightly to bring it to a simmer. Let it thicken.
Add the parmesan cheese, salt, and pepper – and stir until melted. Remove from heat.

3. Prepare toppings.

Prepare the toppings you’re choosing to add to the white sauce pizza. We like crumbled sausage, crispy bacon, sliced bell pepper, jalapeños (of course), and red onion. But any toppings will work!
Shred some cheese or buy a good packaged version. I prefer Tillamook!

4. Assemble pizza.

For all of my pizza recipes, you can choose to bake them 1) in cast iron skillets in the oven or on a grill, 2) on baking sheets in the oven, or 3) on pizza stones in either the oven, grill, or smoker. We tend to rotate how we cook them based on the weather outside and how many people we are feeding.

Arrange dough. To start, roll out the dough. For this occasion (pictured), we cooked the pizza outdoors on our Big Green Egg.
Add toppings. Spread a generous amount of prepared white sauce on the dough. Then add the toppings and shredded mozzarella cheese.
Finish. Add some freshly grated parmesan cheese, if desired. You may also want to drizzle some olive oil over the top.

5. Bake.

Grill (or bake) – Cook pizza at a high temp. We use 475-500 degrees in our oven or at least 500 degrees on our grill/smoker.
The pizza is done when the crust is nice and browned on the bottom.

What to serve with pizza:

What should we serve with pizza? I’ve got ideas!

Let’s start out with some craft beer or red wine, shall we? OR you could whip up some Blueberry Mojitos or some Swirl Margaritas for something fun!
A simple green salad is all you really need with this hearty pizza. But you could also pair it with my Best Italian Chopped Salad which is a great salad to have in the refrigerator all week long.
Dessert anyone? I’ve been sharing lots of ice cream recipes lately. Go find your favorite one in our collection of KitchenAid Ice Cream Recipes!

Recipe FAQs:

Can I use store-bought pizza dough instead of homemade?

Yes. Store-bought dough works just fine if you’re short on time. That said, homemade dough takes this pizza to a whole new level – once you try it, you won’t want to go back!

Can I make the white sauce ahead of time?

Yes, you can make it up to 2 days ahead and store it in an airtight container in the refrigerator. When you’re ready to use it, reheat it gently in the microwave or stovetop.

What toppings work best with white sauce?

The beauty of white sauce is that it pairs well with just about anything! Some favorites include sausage, bacon, mushrooms, peppers, onions, spinach, and fresh garlic. Get creative and use whatever you have on hand!

Can I use a different cheese in the white sauce?

Yes – gruyère, fontina, or even cream cheese are all delicious substitutes or additions. Just make sure to use a good melting cheese for the best results.

Can I make the dough in advance?

Yes, you can make the dough several hours in advance and store it in the refrigerator. About an hour before using, remove it and let it come to room temperature before rolling out.

Looking for other delicious pizza sauce recipes? Try our Vodka Pizza Sauce Recipe, Homemade Basil Pesto Sauce, or Pizza Sauce From Scratch.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

White Sauce Pizza Recipe

This White Sauce Pizza Recipe is a creamy, indulgent twist on pizza night, loaded with your favorite toppings like sausage, bacon, peppers, and onions on a perfectly crispy homemade crust. Skip the red sauce and give this delicious white sauce recipe a try instead!

Course Appetizer, Main Dish

Cuisine American, Italian

Keyword white pizza with bacon and mushrooms, white sauce pizza recipe

Prep Time 20

Cook Time 15

For the homemade dough 1 15

Total Time 1 50

Servings slices

Calories 216kcal

Author Sue Ringsdorf

Ingredients

1 pizza crust – I used my homemade pizza dough
1 cup mozzarella cheese – shredded
your choice of toppings

For the white sauce:

1 ½ Tablespoons unsalted butter
1 ½ Tablespoons all-purpose flour
2/3 cup 2% milk
1/4 cup parmesan cheese – freshly shredded
kosher salt and freshly ground black pepper – to taste

Instructions

Follow my simple recipe for Homemade Pizza Dough. This dough is pretty quick, and you can mix it up about an hour before you start the pizza assembly. It really does make the BEST pizza! (You can also purchase dough for this recipe.)
1 pizza crust
Make white sauce. In a small saucepan, melt the butter over medium heat. Add flour and whisk for a minute to let the flour fully absorb into the butter. Then add the milk and turn up heat slightly to bring it to a simmer. Let it thicken. Add the parmesan cheese, salt, and pepper – and stir until melted. Remove from heat.
1 ½ Tablespoons unsalted butter, 1 ½ Tablespoons all-purpose flour, 2/3 cup 2% milk, 1/4 cup parmesan cheese, kosher salt and freshly ground black pepper
Prepare toppings. Here is where you can get creative. We like to use whatever we have on hand. Try sausage, bacon, mushrooms, peppers, onions, etc.
your choice of toppings
Assemble pizza. Arrange the dough on stone or pan. You can roll it out thin or keep it thicker. Add the white sauce and smooth to all sides of the dough. Then add prepared toppings and mozzarella cheese. You can also add some extra parmesan cheese to the top.
1 cup mozzarella cheese
Bake or grill pizza at a high temperature. We use at least 475-500 degrees in the oven or at least 500 degrees on the grill. Pizza is done when the bottom of the pizza is nice and golden brown.

Notes

Nutrition

Overnight Sausage Egg Casserole

Suebee Homemaker — Mon, 23 Mar 2026 11:00:00 +0000

This Overnight Sausage Egg Casserole is the ultimate make-ahead breakfast – loaded with sausage, bacon, eggs, veggies, and melty cheese all baked together in one dish. Simply assemble it the night before and pop it in the oven the next morning for an effortless and crowd-pleasing breakfast that everyone will love!

Overnight Breakfast Casserole

If y’all have ever made omelettes for a group and realized that all you did was cook while everybody else was eating, this casserole is for you. Make a mess in your kitchen the day before, and then keep it stress-free at mealtime. That’s what I’m talking about.

You simply make it the night before.
Store it in the refrigerator overnight.
And then pop it in the oven about an hour before you eat.
OR you can prep and bake the casserole the same day!

This omelette casserole tastes like the real thing. You won’t be disappointed. I promise!

We love our breakfast casseroles including this Sausage Hash Brown Breakfast Casserole and Blueberry French Toast Casserole.

Why This Recipe Works:

Make Ahead. We love the ease of making this casserole one day and then baking it the next.
Great for entertaining. This is a perfect holiday breakfast because it feeds a crowd!
Tastes delicious! Yup, just like an omelette but way easier.

Ingredients Notes:

Sausage – Use mild, sweet, or spicy Italian sausage – according to what you like best.
Bacon – You’ll need about 6 slices of bacon.
Veggies – Onion, garlic, red bell pepper, jalapeño, mushrooms, and spinach. You could also use additional veggies if desired.
Eggs – You’ll need a dozen large eggs.
Spices – Ground mustard, kosher salt, and freshly ground black pepper.
Sliced Bread – You can use any kind of bread. I used some homemade Cracked Wheat Bread that I had in my freezer.
Cheese – One or two cups of shredded cheddar cheese works great! See note below on what type of cheese to use!

NOTE: Make sure you shred your own cheese or use a good quality shredded cheese (like Tillamook). Most pre-shredded cheese has a coating on it preventing it from melting in a casserole like this one.

How to make Omelette Casserole:

Step 1
Cook the sausage. In a skillet, brown the sausage until fully cooked. Spoon into a colander to drain.

Step 2
Cook the bacon. Cook some bacon according to your favorite method. I like to bake mine in the oven.

Step 3
Sauté the veggies. Using the same skillet, add the chopped onion, peppers, and sliced mushrooms along with a little olive oil. Sauté until slightly softened and then add the spinach and garlic. Cook for another minute or so.

Step 4
Make the egg mixture. To a mixing bowl, add the eggs, milk, ground mustard, salt, and pepper. Whip until very well mixed.

Step 5
Prep bread. Butter one side of the bread. You can remove crusts if desired.

Step 6
Assemble. Place the bread in the casserole dish, butter side down. Add the sausage and bacon, then the sautéed veggies, the egg mixture, and top with shredded cheese.

Step 7
Refrigerate. Cover casserole with Saran Wrap and place in the refrigerator overnight. You can also make this immediately (for dinner!) instead of waiting until morning.

Step 8
Bake. Bake uncovered in a preheated 375-degree oven for approximately 40-45 minutes, or until eggs are set in the center. Add aluminum foil at the end of baking if casserole is getting too dark on top.

All ovens are different so you may need to adjust the baking time.

NOTE: Leftover omelette casserole is great for up to four days. Store covered in your refrigerator. You can also freeze baked casserole for up to three months.

Recipe Tips and Variations:

Use different meats in this casserole. I occasionally use turkey sausage and turkey bacon instead of pork.
You can vary the veggies or use additional – any kind of peppers and mushrooms. Tomatoes would be a tasty addition too.
Feel free to adjust the spices according to what you like.
Any kind of cheese works too. I like adding pepper jack cheese or anything spicy!
Instead of storing this in the refrigerator overnight, you can bake it immediately after assembly.

Breakfast for Dinner? Yes, please! Serve this with some avocado toast and fresh fruit!

Other Overnight Breakfast Dishes:

Blueberry French Toast Casserole – This one gets rave reviews from friends. Those blueberries!
Chocolate French Toast Casserole – Chocolate lovers will love this one.
Peanut Butter and Jelly Overnight Oats – We eat these on the regular. They are great for kids and adults alike!
Apple Pie Overnight Oats – This version of overnight oats has freshly cooked apples. So good!

Or try our Crustless Ham and Cheese Quiche!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Overnight Sausage Egg Casserole

This Overnight Sausage Egg Casserole is the ultimate make-ahead breakfast – loaded with sausage, bacon, eggs, veggies, and melty cheese all baked together in one dish. Simply assemble it the night before and pop it in the oven the next morning for an effortless and crowd-pleasing breakfast that everyone will love!

Course Breakfast

Cuisine American

Keyword breakfast casserole, omelette breakfast, overnight breakfast casserole

Prep Time 30

Cook Time 45

Total Time 1 15

Servings servings

Calories 361kcal

Author Sue Ringsdorf

Ingredients

6 strips bacon – cooked and crumbled
1 pound sausage – cooked and crumbled
1 Tablespoon olive oil
1/2 large onion – diced
1 medium red bell pepper – diced
1 medium jalapeno – diced
1 cup sliced mushrooms
1 1/2 cups spinach leaves
2 cloves garlic – minced
7 slices old bread
2-3 Tablespoons butter – or enough to spread on bread
12 large eggs
1 cup 2% milk – or use whatever milk you have
1 teaspoon dry mustard powder
1-2 cups shredded cheddar cheese * SEE NOTE BELOW
kosher salt and freshly ground black pepper – to taste

Instructions

Cook the bacon. Cook some bacon according to your favorite method. I like to bake mine in the oven.
6 strips bacon
Cook the sausage. In a skillet, brown the sausage until full cooked. Spoon into a colander to strain.
1 pound sausage
Sauté the veggies. Using the same skillet, add the chopped onion, peppers, sliced mushrooms along with a little olive oil. Sauté until slightly softened and then add the spinach and garlic. Cook for another minutes or so.
1 Tablespoon olive oil, 1/2 large onion, 1 medium red bell pepper, 1 medium jalapeno, 1 cup sliced mushrooms, 1 1/2 cups spinach leaves, 2 cloves garlic, salt and pepper
Make the egg mixture. To a mixing bowl, add the eggs, milk, ground mustard, salt, and pepper. Whip until very well mixed.
12 large eggs, 1 cup 2% milk, 1 teaspoon dry mustard powder, kosher salt and freshly ground black pepper
Prep bread. Butter one side of the bread. You can remove crusts if desired.
7 slices old bread, 2-3 Tablespoons butter
Assemble. Place the bread in the casserole dish, butter side down. Add the sausage and bacon, then the sautéed veggies, the egg mixture, and top with shredded cheese.
1-2 cups shredded cheddar cheese
Refrigerate. Cover casserole with Saran Wrap and place in the refrigerator overnight. You can also make this immediately if not prepping ahead.
Bake. Bake uncovered in a preheated 375-degree oven for approximately 40-45 minutes, or until eggs are set in the center. Add aluminum foil at the end of baking if casserole is getting too dark on top.

Video

Notes

Make sure you shred your own cheese or use a good quality shredded cheese (like Tillamook). Most pre-shredded cheese has a coating on it preventing it from melting in a casserole like this one.
Use your choice of meat for this casserole. You can even skip it for a meatless dish.
The veggies can be substituted as well, for whatever you like best.
Baking time will vary according to your oven, but the eggs should be set in the middle before serving.
Leftover omelette casserole is great for up to four days. Store covered in your refrigerator. You can also freeze baked casserole for up to three months.

Nutrition

Chicken and Couscous Soup

Suebee Homemaker — Thu, 19 Mar 2026 11:00:00 +0000

This healthy, cold-fighting Chicken and Couscous Soup bursts with ginger, garlic, turmeric, and a hint of lemongrass, simmered with tender chicken, veggies, and pearl couscous. Finished with fresh lemon and peas, it’s a cozy, flavorful bowl perfect for any night!

Immune Boosting Chicken Soup

A few of my recipes come straight from family tradition, and plenty are sparked by restaurant cravings or something irresistible I spot online. But every now and then, a recipe happens simply because real life demands it – and that’s exactly how this one came to be.

This immune-boosting chicken soup came to life when both Mike and I were battling a stubborn cold. I knew we needed something nourishing – a bowl packed with good-for-you ingredients that still tasted comforting and delicious. This is the cozy, healing result.

Why This Recipe Works:

Healthy & immune-boosting – packed with chicken, veggies, ginger, garlic, and turmeric.
Cold-fighting comfort – warms you up and helps ward off sniffles.
Flavor-packed – lemongrass, lemon, and spices make every spoonful aromatic.
Easy & satisfying – wholesome, cozy, and perfect for any weeknight.

What You’ll Need:

olive oil
veggies – onion, celery, carrots, ginger, garlic and peas
lemongrass paste – or use fresh
seasonings – salt, pepper, turmeric
chicken broth
chicken breasts
pearl couscous
lemon – to serve

How to make chicken and couscous soup:

Step 1
Sauté veggies. Heat a large stockpot over medium heat. Add olive oil and then the onion, celery, and carrots. Cook for several minutes or until slightly softened.

Step 2
Add garlic, ginger, and lemongrass. Then add the minced garlic and ginger, plus the lemongrass paste, and stir constantly for a minute or so. Add seasonings – the kosher salt, freshly ground black pepper, and turmeric – and stir again.

Step 3
Add broth. Add the chicken broth and bring to a boil. Then add the chunks of chicken and turn heat down to a medium. Cook until chicken registers 160 degrees F on a digital thermometer, about 8-10 minutes, and then remove chunks of chicken to a clean bowl.

NOTE: Chicken breasts are considered done when it registers 165 degrees F on a digital thermometer. I normally remove the chicken at around 160 degrees, allowing for a few degrees of carry-over cooking.

Step 4
Shred chicken. After removing chicken from the pot, let it rest for 10 minutes. Then either use two forks to shred chicken or use a mixer with paddle attachment to shred (my favorite method).

Step 5
Add couscous. Meanwhile, add the couscous to the pot and cook until al dente, about 10 minutes, over medium heat. (Be careful to avoid over-cooking.) Add additional seasoning as needed.

Step 6
Add the shredded chicken back. Then add the shredded chicken back to the pot and stir to combine.

Step 7
Finish. Add the frozen peas to pot along with some freshly squeezed lemon juice, if desired. Stir to combine.

Step 8
Serve. Serve chicken and couscous soup along with some saltine crackers or fresh bread.

We enjoy this soup with a side salad along with a homemade dressing. Try our Maple Dijon Dressing, Creamy Italian Dressing, or Honey Balsamic Vinaigrette. We also love to occasionally add Fried Goat Cheese to our salads.

Storing and Freezing:

Store leftover soup in an airtight container for 3-4 days. Reheat gently.
We also like to store leftovers in individual serving bowls for quick lunches on-the-go.
Freeze soup in either an airtight container or in a freezer bag (lay flat in your freezer) for up to three months.

Recipe FAQs:

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless thighs will make the soup slightly richer and more flavorful, though they may take a few minutes longer to cook.

Can I use fresh lemongrass instead of paste?

Use 1–2 stalks, finely chopped or bruised, and remove them before serving. Paste just makes it faster and smoother.

How much will the pearl couscous expand?

About double in volume. 1.5 cups uncooked yields roughly 3 cups cooked, perfect for a hearty soup.

How can I adjust the flavor of this soup?

Taste and add more salt, pepper, or a squeeze of lemon at the end. You can also add a pinch of cumin, paprika, or red pepper flakes for extra depth.

Other Delicious Chicken Soup Recipes:

I keep chicken breasts and thighs in my freezer for real life necessity. Soup season is my favorite!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Chicken and Couscous Soup Recipe

This healthy, cold-fighting Chicken and Couscous Soup bursts with ginger, garlic, turmeric, and a hint of lemongrass, simmered with tender chicken, veggies, and pearl couscous. Finished with fresh lemon and peas, it’s a cozy, flavorful bowl perfect for any night!

Course Main Dish, Soup

Cuisine American

Keyword chicken and couscous soup

Prep Time 25

Cook Time 25

Total Time 50

Servings servings

Calories 511kcal

Author Sue Ringsdorf

Ingredients

2 Tablespoons olive oil
1/2 medium yellow onion – chopped
2 stalks celery – chopped
4 large carrots – chopped
2 Tablespoons ginger – minced
4 Tablespoons garlic cloves – minced
1 Tablespoon lemongrass paste – or use fresh lemongrass
kosher salt and freshly ground black pepper – to taste
1 teaspoon turmeric
6 cups lower-sodium chicken broth – plus more for leftovers
1 ½ pounds boneless, skinless chicken breasts
1 ½ cups pearl couscous
1 cup frozen peas
lemon – to serve

Instructions

Sauté veggies. Heat a large stockpot over medium heat. Add olive oil and then the onion, celery, and carrots. Cook for several minutes or until slightly softened.
Add garlic, ginger, and lemongrass. Then add the minced garlic and ginger, plus the lemongrass paste, and stir constantly for a minute or so. Add seasonings – the kosher salt, freshly ground black pepper, and turmeric – and stir again.
Add broth. Add the chicken broth and bring to a boil. Then add the chunks of chicken and turn heat down to a medium. Cook until chicken registers 160 degrees F on a digital thermometer, about 8-10 minutes, and then remove chunks of chicken to a clean bowl.
NOTE: Chicken breasts are considered done when it registers 165 degrees F on a digital thermometer. I normally remove the chicken at around 160 degrees, allowing for a few degrees of carry-over cooking.
Shred chicken. After removing chicken from the pot, let it rest for 10 minutes. Then either use two forks to shred chicken or use a mixer with paddle attachment to shred (my favorite method).
Add couscous. Meanwhile, add the couscous to the pot and cook until al dente, about 10 minutes, over medium heat. (Be careful to avoid over-cooking.) Add additional seasoning as needed.
Add the shredded chicken back. Then add the shredded chicken back to the pot and stir to combine.
Finish. Add the frozen peas to pot along with some freshly squeezed lemon juice, if desired. Stir to combine.
Serve. Serve chicken and couscous soup along with some saltine crackers or fresh bread.

Notes

Store leftover soup in an airtight container for 3-4 days. Reheat gently.
We also like to store leftovers in individual serving bowls for quick lunches on-the-go.
Freeze soup in either an airtight container or in a freezer bag (lay flat in your freezer) for up to three months.

Nutrition

Homemade Hamburger Helper Beef Stroganoff

Suebee Homemaker — Thu, 05 Mar 2026 12:00:00 +0000

Homemade Hamburger Helper Beef Stroganoff is a DIY version of the popular boxed meal kit, made with ground beef, pasta, browned mushrooms, and a creamy stroganoff-style sauce. This weeknight meal is simple comfort food that the whole family will love!

Hamburger Helper with Mushrooms

Honestly, we didn’t grow up eating Hamburger Helper and it’s never been a go-to after we married – even though I wasn’t a great cook. But there is one clear memory I have of this boxed meal (when I was a babysitting teenager) and it’s not pretty. I won’t bore you with the details but it was a complete disaster.

So let’s call this a redemption meal.

Why This Recipe Works:

SIMPLE – You only need one pot to make this recipe. The noodles get cooked with everything else! Fairly easy cleanup for busy weeknights.
COMFORT FOOD – Our homemade beef stroganoff hamburger helper is classic comfort food you need right now. If you’re a fan of the hamburger helper box mix, you’ll love this version.
JUST LIKE THE OLD DAYS – Our homemade version of the original hamburger helper is one the entire family will love (including your picky eaters). Ditch the boxed version and try this fool-proof recipe instead!
GREAT MEAL PREP – This is a great recipe to meal prep for lunches. Since it serves 4-5 people, you may want to double the recipe for leftovers.

Ingredients Used:

You’ll need the following simple ingredients for this ground beef stroganoff. All of these are easily found in your local grocery store.

Unsalted Butter
Fresh Mushrooms – We use Bella mushrooms.
Extra-Virgin Olive Oil
Lean Ground Beef – You’ll need one pound of ground beef for this quick dinner.
Fresh Garlic Cloves – or use garlic powder instead
Seasonings – onion powder, dried thyme, kosher salt, freshly ground black pepper
Beef Broth (or beef stock)
Milk – We normally use 2% but whole milk or heavy cream could also be used.
Dijon Mustard
Worcestershire Sauce
Wide Egg Noodles
Sour Cream

How to make Homemade Hamburger Helper:

Step 1
Prep mushrooms. Use a damp paper towel, and clean the mushrooms. Do not soak or run underwater! Slice off the end of the mushrooms, and quarter them, depending on their size.

Step 2
Brown mushrooms. Add butter to a large pot and then the prepared mushrooms. Stir them frequently until browned and then add salt and pepper to taste.

Remove the browned mushrooms to a clean plate and set aside.

Step 3
Cook ground beef. Then add a drizzle of olive oil to the pot over medium-high heat. Add ground beef and cook until completely cooked through. Strain off the excess grease, if desired. Then reduce heat to medium and add the minced garlic, onion powder, dried thyme, salt, and pepper – and cook for another minute, stirring constantly.

Step 4
Add liquids. Add the beef broth, milk, Dijon mustard, and Worcestershire Sauce. Bring mixture to a boil and then reduce heat to a rolling simmer.

Step 5
Add noodles. Then add the egg noodles and cook until al dente (or tender), about 7-8 minutes. Stir occasionally, nestling the noodles into the liquids.

Step 6
Add sour cream. Reduce heat to low and add the sour cream. Stir well until beef and noodles are well coated in the creamy sauce.

Step 7
Add mushrooms. Then add the mushrooms and a pinch of red pepper flakes (optional), and stir well. Let hamburger helper sit for about 10 minutes to thicken.

Step 8
Serve. Serve this easy homemade hamburger helper recipe with an extra spoonful of sour cream.

Store leftovers in an airtight container in your refrigerator for 3-4 days. We like to add leftovers to individual meal prep containers for quick lunches on-the-go.

What to serve with Beef Stroganoff:

BREAD – Add a few slices of Garlic Sourdough Bread, Chewy French Bread, or Braided Brioche Bread.
SALAD – Try our Classic Wedge Salad with Blue Cheese Dressing, Arugula Caprese Salad, or Spinach and Goat Cheese Salad.
DESSERT – We always have room for Chocolate Caramel Bars or our delicious Moose Tracks Ice Cream Recipe.

Recipe FAQs:

What kind of ground beef works best for hamburger helper stroganoff?

Lean ground beef (85/15 or 90/10) works best because it adds flavor without making the sauce greasy. If using fattier beef, be sure to drain excess fat.

Can I use ground turkey instead of ground beef?

Yes, ground turkey is a great substitute. Use dark meat turkey for the best flavor and consider adding a little extra seasoning.

What pasta should I use?

Short pasta like elbow macaroni, shells, rotini or egg noodles works best because it holds the creamy stroganoff sauce well.

Can I make this recipe without mushrooms?

Absolutely. Simply omit the mushrooms or replace them with onions or extra beef if you prefer.

Other Easy Ground Beef Recipes:

Choose one of these delicious midweek dinners next.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Homemade Hamburger Helper Beef Stroganoff Recipe

Course Main Dish

Cuisine American

Keyword beef stroganoff, hamburger helper, homemade hamburger helper beef stroganoff

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 595kcal

Author Sue Ringsdorf

Ingredients

For beef and mushrooms:

2 Tablespoons unsalted butter
16 oz. Bella mushrooms – chopped
1 Tablespoon extra-virgin olive oil
1 pound lean ground beef
3 cloves garlic – minced
1 teaspoon onion powder
1 teaspoon dried thyme
kosher salt and freshly ground black pepper – to taste

Remaining:

2 cups lower-sodium beef broth
2 cups 2% milk
1 Tablespoon Dijon mustard
1-2 Tablespoons Worcestershire Sauce
12 oz. wide egg noodles
1 cup sour cream light

Instructions

Prep mushrooms. Use a damp paper towel, and clean the mushrooms. Do not soak or run underwater! Slice off the end of the mushrooms, and quarter them, depending on their size.
Brown mushrooms. Add butter to a large pot and then the prepared mushrooms. Stir them frequently until browned and then add salt and pepper to taste.
Remove the browned mushrooms to a clean plate and set aside.
2 Tablespoons unsalted butter, 16 oz. Bella mushrooms
Cook ground beef. Then add a drizzle of olive oil to the pot over medium-high heat. Add ground beef and cook until completely cooked through. Strain off the excess grease, if desired. Then reduce heat to medium and add the minced garlic, onion powder, dried thyme, salt, and pepper – and cook for another minute, stirring constantly.
1 Tablespoon extra-virgin olive oil, 1 pound lean ground beef, 3 cloves garlic, 1 teaspoon onion powder, 1 teaspoon dried thyme kosher salt and freshly ground black pepper
Add liquids. Add the beef broth, milk, Dijon mustard, and Worcestershire Sauce. Bring mixture to a boil and then reduce heat to a rolling simmer.
2 cups lower-sodium beef broth, 2 cups 2% milk, 1 Tablespoon Dijon mustard, 1-2 Tablespoons Worcestershire Sauce
Add noodles. Then add the egg noodles and cook until al dente (or tender), about 7-8 minutes. Stir occasionally, nestling the noodles into the liquids.
12 oz. wide egg noodles
Add sour cream. Reduce heat to low and add the sour cream. Stir well until beef and noodles are well coated in the creamy sauce.
1 cup sour cream light
Add mushrooms. Then add the mushrooms and a pinch of red pepper flakes (optional), and stir well. Let hamburger helper sit for about 10 minutes to thicken.
Serve. Serve this easy homemade hamburger helper recipe with an extra spoonful of sour cream.

Notes

Store leftovers in an airtight container in your refrigerator for 3-4 days.
Freeze leftovers in a freezer-safe container for up to 2-3 months. Thaw and reheat before serving.
This is a great recipe to meal prep for lunches. Since it serves 4-5 people, you may want to double the recipe for leftovers.

Nutrition

Hungarian Mushroom Soup

Suebee Homemaker — Thu, 26 Feb 2026 12:00:00 +0000

Hungarian Mushroom Soup is a cozy, earthy blend of mushrooms, seasonings, and creamy broth that delivers comforting flavor in every spoonful. This easy, one-pot recipe is perfect for mushroom lovers like us!

Hungarian Mushroom Soup with Dill

Hungarian mushroom soup is a cozy, creamy spin on Hungary’s traditional gombaleves, a paprika-rich mushroom soup inspired by generations of mushroom foraging. The sour-cream version most of us know today comes from tejfölös gombaleves, a slightly richer and tangier regional style. It caught on in the U.S. in the ’70s and ’80s, mixing authentic Hungarian flavors with classic American comfort.

When my younger brother, Rob, recently told me he was making this type of soup on the regular, I knew I had to try it. We are both seemingly mushroom lovers, and this one hits the spot during colder months of the year.

Why This Recipe Works:

Balanced flavors – Earthy mushrooms pair perfectly with sweet, smoky paprika.
Creamy texture – Sour cream and/or a roux gives it a rich, comforting mouthfeel.
Herb warmth – Dried dill, paprika, and thyme adds subtle, lingering flavor throughout.
Versatility – Can be served as a starter, main dish, or even over noodles/rice.
Quick to make – Simple ingredients and straightforward steps make it approachable.

What You’ll Need:

butter
veggies – onions, garlic, and mushrooms
chicken broth
white wine – we use a dry sauvignon blanc
seasonings – a combo of dried dill, dried thyme, paprika, salt, and pepper
soy sauce
whole milk
all-purpose flour
sour cream

How to make Hungarian Mushroom Soup:

Step 1
Cook veggies. Melt the butter in a stock pot over medium heat. Add the onion and mushrooms and cook, stirring occasionally, until the onion is softened and the mushrooms have released their liquid, about 8-10 minutes. Then add the garlic and stir for 30 seconds.

Step 2
Add liquids and seasonings. Then add the broth, white wine, soy sauce, and seasonings (dried dill, dried thyme, paprika, salt, and pepper. Increase the heat to high and bring to a boil. Reduce to low and simmer, stirring occasionally, for about 10 minutes.

Step 3
Combine milk and flour. In a small bowl, whisk the milk and flour until completely smooth. Slowly pour the milk mixture into the soup, stirring constantly.

Step 4
Thicken soup. Continue cooking until the soup thickens slightly, stirring occasionally, about 10 more minutes.

Step 5
Add sour cream. Remove pot from the heat and add the sour cream and lemon juice. Stir to combine well.

Step 6
Serve. Ladle mushroom soup into bowls and top with additional sour cream, chopped cilantro, and freshly ground black pepper.

Storing and Freezing:

Store soup in an airtight container in your refrigerator for 3-4 days. You can also meal prep this and add to individual storage containers for lunches on the go.

You can freeze Hungarian mushroom soup, but it’s best to cool it completely first and add any sour cream only when reheating, since freezing can cause it to separate.

Recipe FAQs:

Can I use any type of mushrooms in this soup?

Yes – cremini, button, or a mix of wild mushrooms work well. For a more authentic flavor, try using a combination of fresh and dried mushrooms.

Can I make Hungarian mushroom soup ahead of time?

Yes, the soup tastes even better the next day as the flavors meld. Just store in the fridge and reheat gently.

Can I use fresh herbs?

Yes, you can use fresh dill and fresh thyme if desired. However, you’ll need more than the dried measurements listed for equal flavor.

What can I serve it with?

It’s delicious on its own, over noodles or rice, or with crusty bread on the side.

Other Delicious Soup Recipes:

Soup is my cool weather love language, and I’ve got tons of choices for your next cozy night in!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Hungarian Mushroom Soup

Hungarian Mushroom Soup is a cozy, earthy blend of mushrooms, seasonings, and creamy broth that delivers comforting flavor in every spoonful. This easy, one-pot recipe is perfect for mushroom lovers like us!

Course Soup

Cuisine American

Keyword Hungarian mushroom soup

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 358kcal

Author Sue Ringsdorf

Ingredients

6 Tablespoons unsalted butter
1 large yellow onion – chopped
32 oz. baby bella mushrooms – chopped
3-4 cloves garlic – minced
2 cups lower-sodium chicken broth
1/2 cup sauvignon blanc wine
2 Tablespoons lower-sodium soy sauce
2 teaspoons dried dill
1 teaspoon dried thyme
2 teaspoons paprika
kosher salt and freshly ground black pepper – to taste
1 cup whole milk
2 Tablespoons all-purpose flour
1/2 cup sour cream light – plus more for serving
1 Tablespoon fresh lemon juice

Instructions

Cook veggies. Melt the butter in a stock pot over medium heat. Add the onion and mushrooms and cook, stirring occasionally, until the onion is softened and the mushrooms have released their liquid, about 8-10 minutes. Then add the garlic and stir for 30 seconds.
6 Tablespoons unsalted butter, 1 large yellow onion, 32 oz. baby bella mushrooms, 3-4 cloves garlic
Add liquids and seasonings. Then add the broth, white wine, soy sauce, and seasonings (dried dill, dried thyme, paprika, salt, and pepper. Increase the heat to high and bring to a boil. Reduce to low and simmer, stirring occasionally, for about 10 minutes.
2 cups lower-sodium chicken broth, 1/2 cup sauvignon blanc wine, 2 Tablespoons lower-sodium soy sauce, 2 teaspoons dried dill, 1 teaspoon dried thyme, 2 teaspoons paprika, kosher salt and freshly ground black pepper
Combine milk and flour. In a small bowl, whisk the milk and flour until completely smooth. Slowly pour the milk mixture into the soup, stirring constantly.
1 cup whole milk, 2 Tablespoons all-purpose flour
Thicken soup. Continue cooking until the soup thickens slightly, stirring occasionally, about 10 more minutes.
Add sour cream. Remove pot from the heat and add the sour cream and lemon juice. Stir to combine well.
1/2 cup sour cream light, 1 Tablespoon fresh lemon juice
Serve. Ladle mushroom soup into bowls and top with additional sour cream, chopped cilantro, and freshly ground black pepper.

Notes

Store soup in an airtight container in your refrigerator for 3-4 days. You can also meal prep this and add to individual storage containers for lunches on the go.
You can freeze Hungarian mushroom soup, but it’s best to cool it completely first and add any sour cream only when reheating, since freezing can cause it to separate.

Nutrition

Thai Beef Noodle Stir-Fry

Suebee Homemaker — Mon, 23 Feb 2026 12:00:00 +0000

This Thai Beef Noodle Stir-Fry combines tender flank steak, spaghetti noodles, colorful veggies and bold, savory-sweet flavors in a quick, weeknight-friendly dish. It comes together fast and tastes just like your favorite takeout – only better at home!

Beef Stir Fry with Noodles

Do you have a favorite take-out joint? Because today I’m going to try to convince you to ditch that joint and make it yourself. Life can be busy so I get it, but if you do some prepping in advance, you might change your mind.

I love how simple it is to make stir fry. Which is why it’s a smart thing to make your own take-out instead of buying it. You save money, and more importantly, you can control what ingredients you are putting in your body. No need to fry here or add extra sodium and fat. This is a very basic recipe but has amazing flavor!

How to make this Asian-Inspired Dish on a weeknight:

Prep in advance. On a Sunday or the day before, slice the steak, prep the veggies, and whisk up the marinade. Then place it all the refrigerator for later.
Ready to cook. On any weeknight, heat up two pots (one to cook the stir fry and one to cook the pasta). Start cooking and you’ll be ready to eat in 30 minutes.
Enjoy. This is why prepping in advance helps weeknight meals come together. You can enjoy home-cooked meals at home with little fuss.

For other delicious recipes, try my Beef and Broccoli Stir Fry, a veggie-filled Chicken Vegetable Stir Fry, or some classic Shrimp Fried Rice!

What You’ll Need:

Steak – Flank steak works perfectly for this recipe. It’s tender and delicious, especially with the combo of ingredients and the marinade. You could also use skirt steak in a pinch.
Veggies – You can choose any veggies you like, but I went with onion, carrots, mushrooms, bell peppers, and peas. You could also add broccoli, snow peas, green beans, etc.
Oil – I used sesame oil to sauté the steak and veggies, but avocado oil works too.
Pasta – Thin spaghetti noodles were used in this recipe. But you could use any pasta you prefer.
Seasonings – Just kosher salt and freshly ground black pepper, to taste. A little red pepper flakes to serve is always a good idea too!
Asian Marinade – A combo of lower-sodium soy sauce, lower-sodium beef broth, rice vinegar, chili paste, oyster sauce, brown sugar, garlic, and ginger.
Cornstarch – I added equal parts of cornstarch and cold water to the mixture, to thicken slightly. This is optional.

How to make Beef Noodle Stir-Fry:

Step 1
Prep the stir-fry marinade. Combine the marinade ingredients in a bowl – soy sauce, beef broth, rice vinegar, chili paste, oyster sauce, brown sugar, garlic, and ginger. Whisk well.

Step 2
Prep the steak. Slice steak in thin bite-sized pieces (against the grain) and add salt and pepper. Add beef to a shallow bowl with 1/4 cup of the marinade. Let rest outside the refrigerator for about 30 minutes before cooking.

Step 3
Make cornstarch mixture. Combine the cornstarch with water, and whisk. Set aside.

Step 4
Cook steak. Heat a stock pot (or wok or large cast iron skillet) to medium-high heat. Add one tablespoon of oil and when hot, add the steak (with liquids). Cook until slightly browned, about 4-5 minutes, stirring as you go. Remove the seared meat and liquids to a separate bowl.

NOTE: It’s best for the steak to be a little pink here since you’ll be cooking it a little more later in the process. Plus, flank steak is best when it’s cooked to medium-rare.

Step 5
Make pasta. Meanwhile, cook the spaghetti noodles in a large pot of boiling water. Make sure you add a good amount of salt and cook until al dente. Drain pasta in a colander.

Step 6
Cook veggies. In the same pot, add remaining oil and then the veggies (plus a sprinkle of salt and pepper). Cook for a few minutes, add remaining marinade and the corn starch mixture, and then cook for a few more minutes. You want the veggies to be softened but still a little bit crunchy.

Step 7
Combine. Then add the steak back to the pot and simmer until everything is hot and the marinade thickens, about 3-4 more minutes.

Step 8
Add pasta. Add the pasta to the stir fry and stir to combine. Then add the frozen peas and stir until hot, if desired.

Step 9
Serve. Serve the beef noodle stir fry with red pepper flakes (for extra heat), chopped cilantro, and chopped peanuts.

Store leftover steak stir-fry in an airtight container in your refrigerator for 3-4 days. You can also meal prep this and add to individual containers for quick lunches on-the-go.

Differences between Thai and Chinese Food:

This has always been a bit of a stumbling block for me – what’s the difference between Thai and Chinese food? These are definitely generalizations, but here’s how I think about it. I also tend to keep my Asian-inspired dishes on the lighter side.

Thai food often feels brighter and lighter, using fresh aromatics, herbs, and chilies rather than heavy oils. It’s usually bolder and spicier, with flavors that hit sweet, salty, sour, and spicy all at once, thanks to ingredients like fish sauce, brown sugar, and vinegar. Chinese food – especially the Americanized versions many of us know – often leans more savory and rich, with fried proteins and heavier sauces.

Recipe FAQs:

What cut of beef works best for this stir-fry?

Flank steak, sirloin, or skirt steak are ideal because they cook quickly and stay tender when sliced thinly against the grain.

Can I use chicken, pork, or shrimp instead of beef?

Yes! Adjust cooking time: shrimp cooks fastest, chicken or pork slightly longer, but the same marinade and stir-fry method apply.

How do I make the beef tender?

Slice against the grain and marinate for at least 15–30 minutes. Avoid overcooking in the pan.

What kind of noodles should I use?

Any kind of noodles are fine. I used spaghetti noodles but rice noodles or egg noodles work too. Cook them according to package instructions before stir-frying.

How spicy is this dish? Can I adjust it?

You can control the heat by adjusting the chili paste and skip the red pepper flakes. Thai dishes are often bold, but you can make it mild to suit your taste.

More Delicious Asian-Inspired Recipes:

Grilled Asian Chicken Skewers – These are SO easy to make all summer long.
Salmon Buddha Bowls with Asian Sauce – We love the farro and edamame in these bowls too.
Crunchy Asian Cabbage Salad – An old recipe, but one of our favs!
Korean Meatballs Recipe – These are spicy and delish!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Thai Beef Noodle Stir Fry

This Thai Beef Noodle Stir-Fry combines tender flank steak, spaghetti noodles, colorful veggies and bold, savory-sweet flavors in a quick, weeknight-friendly dish. It comes together fast and tastes just like your favorite takeout – only better at home!

Course Main Dish

Cuisine Chinese

Keyword beef noodle stir fry, Thai beef noodle stir fry

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 570kcal

Author Sue Ringsdorf

Ingredients

For the marinade:

1/2 cup lower-sodium soy sauce
1/4 cup lower-sodium beef broth
2 Tablespoons rice vinegar
2 Tablespoons chili paste
2 Tablespoons oyster sauce
2 Tablespoons brown sugar
3 cloves garlic – minced
2 Tablespoons fresh ginger – minced

Other Ingredients:

2 Tablespoons sesame oil, divided – or other oil
2 pounds flank steak – thinly sliced into bite-sized pieces, against the grain
12-14 oz. spaghetti noodles – or other pasta of your choice
1 medium yellow onion – chopped
2 large carrots – julienned
12 oz. mushrooms – sliced
2 medium bell peppers – any color, chopped
kosher salt and freshly ground black pepper – to taste
1 cup frozen peas
2 Tablespoons cornstarch – mixed with 2 Tablespoons water
red pepper flakes, chopped cilantro, peanuts – to serve

Instructions

Prep the stir-fry marinade. Combine the marinade ingredients in a bowl – soy sauce, beef broth, rice vinegar, chili paste, oyster sauce, brown sugar, garlic, and ginger. Whisk well.
1/2 cup lower-sodium soy sauce, 1/4 cup lower-sodium beef broth, 2 Tablespoons rice vinegar, 2 Tablespoons chili pastel, 2 Tablespoons oyster sauce, 2 Tablespoons brown sugar, 3 cloves garlic, 2 Tablespoons fresh ginger
Prep the steak. Slice steak in thin bite-sized pieces (against the grain) and add salt and pepper. Add beef to a shallow bowl with 1/4 cup of the marinade. Let rest outside the refrigerator for about 30 minutes before cooking.
Make cornstarch mixture. Combine the cornstarch with water, and whisk. Set aside.
Cook steak. Heat a stock pot (or wok or large cast iron skillet) to medium-high heat. Add one tablespoon of oil and when hot, add the steak (with liquids). Cook until slightly browned, about 4-5 minutes, stirring as you go. Remove the seared meat and liquids to a separate bowl.
1 Tablespoons sesame oil, 2 pounds flank steak
Make pasta. Meanwhile, cook the spaghetti noodles in a large pot of boiling water. Make sure you add salt to the pot (after it starts to boil) and cook until al dente. Drain pasta in a colander.
12-14 oz. spaghetti noodles
Cook veggies. In the same pot, add remaining oil and then the veggies (plus a sprinkle of salt and pepper). Cook for a few minutes, add remaining marinade and the corn starch mixture, and then cook for a few more minutes. You want the veggies to be softened but still a little bit crunchy.
12 Tablespoons sesame oil, divided, 1 medium yellow onion, 2 large carrots, 12 oz. mushrooms, 2 medium bell peppers, kosher salt and freshly ground black pepper, 2 Tablespoons cornstarch
Combine. Then add the steak back to the pot and simmer until everything is hot and the marinade thickens, about 3-4 more minutes.
Add pasta. Add the pasta to the stir fry and stir to combine. Then add the frozen peas and stir until hot, if desired.
Serve. Serve the beef noodle stir fry with red pepper flakes (for extra heat), chopped cilantro, and chopped peanuts.
red pepper flakes, chopped cilantro, peanuts

Notes

Store leftover steak stir-fry in an airtight container in your refrigerator for 3-4 days. You can also meal prep this and add to individual containers for quick lunches on-the-go.

How to make this on a weeknight:

Prep in advance. On a Sunday or the day before, slice the steak, prep the veggies, and whisk up the marinade. Then place it all the refrigerator for later.
Ready to cook. On any weeknight, heat up two pots (one to cook the stir fry and one to cook the pasta). Start cooking and you’ll be ready to eat in 30 minutes.
Enjoy. This is why prepping in advance helps weeknight meals come together. You can enjoy home-cooked meals at home with little fuss.

Nutrition

Panera Copycat Autumn Squash Soup

Suebee Homemaker — Mon, 16 Feb 2026 12:00:00 +0000

This Panera Copycat Autumn Squash Soup is the ultimate cozy bowl for cooler days. A blend of butternut squash, carrots, cinnamon applesauce, pumpkin, and warming spices makes it a new favorite – think butternut squash soup with hints of apple, pumpkin, and just a touch of heat for extra comfort!

Panera Copycat Recipe

Have you ever had Panera’s Autumn Squash Soup? We went to Panera on a recent trip, and I was shocked at the final bill of our simple lunch. So I did my best to replicate it. After several versions, I decided that not only was this the best one, it was the easiest one too!

Instead of sautéing apples with butter and spices, I used cinnamon applesauce for the same cozy sweetness – with zero effort. Just stir in 1 cup of cinnamon applesauce when you add the pumpkin. It blends beautifully, saves time, and gives the soup that warm, autumn flavor that we love.

Creamy soups are just so comforting! Try my Roasted Carrot Soup or my Butternut Squash Soup with Bacon for even MORE creaminess! And this Creamy Potato Soup can be almost completely pureed as well!

Reasons to Love this Soup (more than Panera!)

It’s cheaper. A bowl of this soup at Panera’s costs $7.99! You can make an entire batch of this soup for far less. This recipe makes five medium bowls or six small bowls.
You can tailor it to your taste buds. There is SO much wiggle room in soup recipes. If you want to add more cinnamon and sugar to make it sweeter, have at it. If you like your soups spicy, then add more ginger or cayenne! You can also add some apple cider for an even more pronounced apple taste. Email me if you need more suggestions or help.
It’s delicious! It really IS delish. Creamy with a savory and sweet flavor all at once.
Cozy! Another bonus is staying in your pjs and slippers and enjoying this soup in the comfort of your home. I’m all about the cozy life!

Ingredients Used

Butternut Squash – I used one medium to large squash. After I peeled and cubed it, it equaled about eight cups.
Carrots – Use about two large carrots, chopped.
Onion – I use yellow onion in most of my recipes.
Garlic – A few cloves of garlic are always a good thing.
Olive Oil – You’ll use a good dose of olive oil at the start of the recipe. Butter could be substituted, if desired.
Pumpkin – One cup of pumpkin puree adds depth of flavor and some sweetness too.
Brown Sugar – Just a bit of brown sugar is needed, but you could use honey instead. You may even want to skip the extra sweetener altogether due to including cinnamon applesauce. Test it and add as you go!
Seasonings – Cinnamon (in the applesauce), ground ginger, cayenne, nutmeg (optional), salt, and pepper round out the seasonings.
Broth – Use either vegetable broth to keep it vegetarian, or chicken broth works too.
Cream – Some heavy cream is a nice final touch to this healthy soup!

How to make Autumn Squash Soup:

Step 1
Peel and cube the squash. I use a potato peeler and then start chopping, discarding the seeds and pulp as I go.

Step 2
Sauté veggies. Heat olive oil in a large pot over medium heat. Add carrots, onion, and a pinch of salt. Cook 4-5 minutes, until slightly softened. Add garlic and seasonings (salt, pepper, ground ginger and cayenne pepper) and stir for 30 seconds.

Step 3
Add squash and broth. Stir in the chopped butternut squash and pour in enough broth (3 – 3.5 cups) to cover. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until the squash is very tender. The squash should start to fall apart.

Step 4
Add remaining ingredients. Add the pumpkin puree, cinnamon applesauce, brown sugar, nutmeg, and heavy cream and stir well. Simmer for five minutes or so.

Step 5
Puree. Use an immersion blender to purée soup until completely smooth. Add more broth if it’s thicker than you like. Test to see if additional applesauce or seasoning is needed for more sweetness or spiciness – all depending on your taste preference!

NOTE: You can also add mixture to a large blender. If so, you’ll need to work in two batches.

Step 6
Heat through. Cook the soup on medium-low heat until heated through. You’ll need to stir frequently to avoid the sputtering all over the place. (Pureed soup can make a mess of things quickly!) Add additional salt and pepper as needed.

Step 7
Serve. Ladle into bowls, top with roasted pepitas, and serve with crusty bread or grilled cheese sandwiches.

Storing and Freezing

Store leftover soup in an airtight container in your refrigerator for 3-4 days.
Freeze soup after letting completely cool. I like to add the soup to a freezer bag and lay flat in the freezer.

Expert Tips

Blend well. You can either use an immersion blender or regular blender to puree the soup.
Warm up slowly. Pureed soups can be difficult to warm up on the stove (because they sputter!). So make sure you do it slowly and stir often!
Taste test and adjust. When adding in the sugar and seasonings, taste as you go. Then you’ll know if you want to add more sweet or spicy. All of the seasonings together are a great balance in flavor!

More Butternut Squash Recipes

I’ve got a few other delicious recipes for you to try next!

Other Delicious Soup Recipes

Soup Season is one of my favorites because there is really nothing easier than a big pot of whatever you’re craving. I’ve built up a pretty large library for you to sample from, and here are some by category. Take your pick!

Beef – Hearty Beef Vegetable Soup, Shredded Beef Cabbage Soup, and Beef Barley Vegetable Soup.
Curry Based – Sweet Potato Curry Soup and Curry Fish Stew.
Chicken – Green Chili Chicken Soup, Chicken Tortilla Soup, Creamy Chicken Pot Pie Soup, and Lemon Chicken Orzo Soup.
Other – I’ve also got creamy soups, meatless soups, meatball soups, chowder, chili, and more!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Panera Copycat Autumn Squash Soup

This Autumn Squash Soup is the ultimate cozy bowl for cooler days. A blend of butternut squash, carrots, cinnamon applesauce, pumpkin, and warming spices makes it a new favorite – think butternut squash soup with hints of apple, pumpkin, and just a touch of heat for extra comfort!

Course Main Dish, Soup

Cuisine American

Keyword Autumn Squash Soup, Panera’s autumn squash soup

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 393kcal

Author Sue Ringsdorf

Ingredients

3 Tablespoons olive oil
2 large carrots – chopped
1 medium yellow onion – chopped
3 cloves garlic – minced
kosher salt and freshly ground black pepper – to taste
1 teaspoon ground ginger
1/4 teaspoon cayenne pepper – for heat (optional)
1 large butternut squash (about 8 cups chopped)
3 – 3½ cups broth – vegetable or chicken
1 cup pumpkin puree
1 cup cinnamon applesauce
2 Tablespoons brown sugar – or more for added sweetness
1/2 teaspoon nutmeg
1 cup heavy cream
roasted pepitas and crusty bread/grilled cheese – to serve

Instructions

Peel and cube the squash. I use a potato peeler and then start chopping, discarding the seeds and pulp as I go.
Sauté veggies. Heat olive oil in a large pot over medium heat. Add carrots, onion, and a pinch of salt. Cook 4-5 minutes, until slightly softened. Add garlic and seasonings (salt, pepper, ground ginger and cayenne pepper) and stir for 30 seconds.
3 Tablespoons olive oil, 2 large carrots, 1 medium yellow onion, 3 cloves garlic, kosher salt and freshly ground black pepper, 1 teaspoon ground ginger, 1/4 teaspoon cayenne pepper
Add squash and broth. Stir in the chopped butternut squash and pour in enough broth (3 – 3.5 cups) to cover. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until the squash is very tender. The squash should start to fall apart.
1 large butternut squash (about 8 cups chopped), 3 – 3½ cups broth
Add remaining ingredients. Add the pumpkin puree, cinnamon applesauce, brown sugar, nutmeg, and heavy cream and stir well. Simmer for five minutes or so.
1 cup pumpkin puree, 1 cup cinnamon applesauce, 2 Tablespoons brown sugar, 1/2 teaspoon nutmeg, 1 cup heavy cream
Puree. Use an immersion blender to purée soup until completely smooth. Add more broth if it’s thicker than you like. Test to see if additional applesauce or seasoning is needed for more sweetness or spiciness – all depending on your taste preference!
NOTE: You can also add mixture to a large blender. If so, you’ll need to work in two batches.
Heat through. Cook the soup on medium-low heat until heated through. You’ll need to stir frequently to avoid the sputtering all over the place. (Pureed soup can make a mess of things quickly!) Add additional salt and pepper as needed.
Serve. Ladle into bowls, top with roasted pepitas, and serve with crusty bread or grilled cheese sandwiches.
roasted pepitas and crusty bread/grilled cheese

Notes

Store leftover soup in an airtight container in your refrigerator for 3-4 days.
Freeze soup after letting completely cool. I like to add the soup to a freezer bag and lay flat in the freezer.
Blend well. You can either use an immersion blender or regular blender to puree the soup.
Warm up slowly. Pureed soups can be difficult to warm up on the stove (because they sputter!). So make sure you do it slowly and stir often!
Taste test and adjust. When adding in the sugar and seasonings, taste as you go. Then you’ll know if you want to add more sweet or spicy. All of the seasonings together are a great balance in flavor!

Nutrition