How to Make Sweet Potato Casserole

Do I Have to Use Fresh Sweet Potatoes?

Yes – I know it’s a bit of extra work, but I promise, it’s so worth it! If timing is an issue for you, bake your sweet potatoes ahead of time, scoop out the inner flesh, and refrigerate until you’re ready to make the potato casserole.

What Type of Maple Syrup Should I Use?

Be sure to use real maple syrup, not maple-flavored syrup meant for pancakes. I know some real maple syrups can get pricey, so check out Trader Joe’s maple syrup – it’s good quality for a reasonable price.

What Type of Milk for Sweet Potato Casserole?

I always prefer to use whole milk, but 2% should work okay – it may just make your sweet potato casserole a little less rich and creamy. I haven’t tried any dairy-free milks here, but just note that may alter the flavor and texture.

What Type of Pan Should I Use for Sweet Potato Casserole?

• This recipe was designed for a 9×13-inch baking pan.
• I recommend a ceramic pan like this one, for the prettiest table presentation.
• Feel free to use a glass or even a disposable pan, as long as they’re similarly sized.
• Be cautious of the pan’s material if you’re planning to make ahead, as not all pans can go from freezer to oven, or even fridge to oven.

Can You Make Sweet Potato Casserole Ahead of Time?

Yes! Once the casserole is assembled but just before baking, you can cover and refrigerate for up to 2 days. Add toppings just before baking. If baking straight from the fridge, add a few minutes to the baking time. If you need to prep further in advance, check out my freezing instructions just below.

How to Freeze Sweet Potato Casserole:

Assemble the Sweet Potato Casserole in a heat-safe and freezer-safe pan but don’t add the toppings yet. Wrap the pan in plastic wrap. Cover with tin foil, label, and date. Freeze for up to 4 months. When you’re ready to bake, remove plastic and foil, add the toppings, and bake for about 45 minutes from frozen.

If using a glass pan, allow to defrost overnight in the fridge before adding the toppings and baking, adding a few minutes to the bake time if baking straight from the fridge.

How to Leftover Store Sweet Potato Casserole:

Store any Sweet Potato Casserole leftovers in an airtight container in the fridge for 4-5 days.

How to Make the BEST Green Bean Casserole Recipe

The Fried Onions

While the rest of this Green Bean Casserole Recipe are homemade, I could not find any easy alternatives to the fried onion topping. But what would green bean casserole at Thanksgiving be without those crispy fried onions?! You should be able to find French’s brand crispy fried onions at your local supermarket, but you can otherwise grab them online here. 

How to Make Tender Green Beans

1. Blanch the fresh green beans in boiling water for about 4 to 6 minutes.
2. Strain into a large bowl filled with ice water to stop the cooking.
3. Drain, then proceed with the recipe. 

Can You Use Frozen Green Beans For Green Bean Casserole?

Yes! Just thaw before using.

Can You Add Mushrooms to This Green Bean Casserole?

Yes! You can add in 3/4 pound of bella or button mushrooms that have been cleaned and sliced. Add them in with the onions and proceed with the recipe as written.

Can You Use Heavy Cream Instead of Milk?

Sure, just note that you’ll definitely get a richer, thicker, and creamier texture!

Can You Use Almond Milk in this Green Bean Casserole?

Readers have reported success using unsweetened almond milk in this recipe. Just note that the final texture won’t be as rich and creamy.

Can You Double This Recipe?

Yes! Simply double all the ingredients and bake in two 9×13-inch baking pans.

Can You Make Green Bean Casserole Ahead of Time?

Can You Freeze Green Bean Casserole?

Yes! Assemble the casserole in a heat-safe and freezer-safe pan, but don’t top with the shredded cheese and fried onions yet. Wrap the pan in plastic wrap. Cover with tin foil, label, and date. Freeze for up to 4 months.

To bake, remove plastic and foil. If using a glass pan, allow to defrost overnight in the fridge. Top with shredded cheese and fried onions before baking. Bake for about 45 minutes from frozen.

How to Make Pot Pie Soup

What is Pot Pie Soup?

Essentially, pot pie soup is a lighter version of pot pie, using more broth, white wine, and vinegar to convert it into soup form! If you love pot pie, you’ll love this soup! It’s quicker and easier than an actual pot pie because there’s no pastry or biscuits on top – and sometimes, you just want a warm, cozy soup. If it’s actual pot pie you’re looking for, though, I have a great Biscuit Pot Pie recipe.

Turkey or Chicken in Pot Pie Soup?

While this is a perfect use for Thanksgiving leftovers, you can also switch out the turkey for cooked and shredded chicken breasts, or even an easy rotisserie chicken from the supermarket, if you prefer. Whatever meat you use, shred the meat before adding to the pot pie soup.

Can I Customize the Vegetables in Pot Pie Soup?

Yes! Feel free to alter the types and ratios of veggies as you like, but keep the total volume/weight about the same. 

Do I Have to Use Fresh Herbs?

Fresh herbs are preferred and highly recommended because they add so much collective flavor and depth to this dish – but dry herbs can be used too, if needed. I have added dried herb quantities in the recipe to be added in with the half-and-half. You can alternatively use 1 tablespoon Italian Seasoning to replace the fresh herbs. Again, this part is a little customizable, so adjust to your preferences.

How Can I Make This Chicken Pot Pie Soup EVEN Easier and Faster?

• You can use frozen vegetables to speed up the process and make this an even quicker meal!
• Some supermarkets otherwise sell a pre-cut mirepoix mix (onions, celery, and carrots) in the fresh produce section.
• I recommend using frozen peas for ease and flavor, but canned will work just fine.
• Combined with leftover turkey (or a rotisserie chicken!), this soup will come together super quickly for an easy meal after the exhaustion of Thanksgiving – or just an easy weeknight meal.

Can I Make This Soup Vegetarian?

Yes! Just omit the shredded chicken/turkey and bacon, and use veggie broth instead of chicken broth. I’d recommend adding another vegetable (or bumping up the quantities of the other veggies) to replace the meat. Corn, sweet potatoes, or squash might be nice.

Can I Make This Soup in the Crock Pot?

We haven’t tried that, but if you do, be sure not to add the cooked meat until the end, to avoid overcooking the meat. Let us know if you try this in a crockpot!

Can I Make Turkey Pot Pie Soup Ahead of Time?

Yes! You can prepare the soup, start to finish, up to 48 hours in advance, and refrigerate in an airtight container. This soup reheats very well – though, as the soup sits, some of the liquid will be absorbed by the potatoes, turkey, etc., so when reheating leftovers, some additional chicken broth may need to be added. You may also need to add more seasoning, depending on your preference.

Simply microwave the prepared soup until heated through, or place in a large heavy-bottomed saucepan and simmer over low heat until warmed through, stirring often to prevent scorching.

How to Store Turkey Pot Pie Soup:

Store in an airtight container, in the fridge, for up to 3 days. As mentioned above, some of the moisture in the soup may be absorbed by the potatoes, turkey, etc., as it sits, so add a little more chicken broth as needed when reheating leftovers.

Can you Freeze Pot Pie Soup?

We haven’t tried that, but I don’t recommend it due to the half-and-half.

How to Make Chicken Pot Pie with Biscuits

What is Pot Pie? What are Chicken Pot Pies made of?

Pot pie is a savory dish, typically made with chicken, vegetables, and a creamy sauce, covered with a layer of flaky pie crust or puff pastry. Unlike British-style meat pies, there is no crust on the bottom, which makes it simpler and easier to make! It is also made in a skillet or casserole dish, so there’s enough to easily feed a crowd. For this recipe, we’re swapping the pastry top for my buttery, flaky Buttermilk Biscuits. The biscuits are quick and easy and make for such a cozy, beautiful, and utterly delicious meal.

What Pan Should I Bake This Pot Pie in?

I used a 12-inch cast iron skillet to sauté the vegetables, make the sauce, and then everything gets mixed into the skillet, topped with the biscuits, and then goes straight into the oven for baking. I love this method because it makes for a quicker and easier clean up, and cast iron skillets carry and conduct heat so well. I don’t recommend using a skillet smaller than 12-inches, unless you leave out some of the filling (we don’t want it to overflow!) Alternatively, you can use a 9×13-inch baking dish or casserole dish if you don’t have a cast iron skillet this size!

What Meat Can I Use for Chicken Pot Pie Filling?

Feel free to use any type of chicken or turkey you like. This is a perfect use for chicken breast or turkey leftovers, or grab an easy rotisserie chicken from the supermarket!

Can I Customize the Vegetables? 

This Chicken Pot Pie uses a classic mix of potatoes, onion, carrots, celery, and peas. You can alter the mix a little if you like, but keep the total volume/weight about the same. Boil the potatoes until fork tender. Chop the onion, carrots and celery into nice small pieces, and sauté. I recommend using frozen peas for ease and flavor, but canned will work just fine.

Can I Customize the Herbs and Spices? Do I Have to Use Fresh Herbs?

• Fresh herbs are preferred and highly recommended for this Chicken Pot Pie, because they add so much collective flavor and depth to the dish.
• I have added dried herb quantities in the recipe, to be added in with the cream and all the dry spices, in case that’s all you have.
• Again, this part is a little customizable, so adjust to your preferences.
• Feel free to also adjust the seasonings and spices as you like, but I love this particular balance of flavor this combination brings to this dish!

Can I Make This Pot Pie Vegetarian?

Yes! Just omit the shredded chicken/turkey, and use veggie broth instead of chicken broth. I’d recommend adding another vegetable (or bumping up the quantities of the other veggies) to replace the meat. Corn or par-boiled sweet potatoes or squash might be nice!

Tips for Making Buttermilk Biscuits:

• Be sure to measure your flour correctly! If you add too much flour, you may end up with hard, dense biscuits instead of light, flaky biscuits.
• Make sure your baking soda & baking powder are fresh. Check out my Baking Soda vs. Baking Powder article here to learn about the differences between these two leaveners and how to test for freshness.
• I recommend using real buttermilk here, not substitutions or DIY versions, for best results. Read more about my experiments with buttermilk and buttermilk substitutions here, just in case you cannot locate real buttermilk where you live! Note that using a substitute will affect the final outcome.
• Laminate your dough! This is the best way to ensure tall, flaky biscuits. More on this just below.

How to Laminate Your Biscuits for Tall, Flaky Biscuits!

1. Turn the dough out onto a floured surface and dust the dough with flour. I like to use a powdered sugar shaker to dust the perfect amount of flour without using too much. Gently pat the dough out into a 1/2-inch thick rectangle using your hands. You don’t need to use a rolling pin if you don’t want to!
2. Fold the dough into thirds like a letter. Don’t worry if it’s not absolutely perfect. You want to be quick and gentle with the dough and only use as much flour as necessary to prevent it from sticking. Adding too much flour will create dense and tough biscuits. A bench scraper makes easy work of moving the dough without having it stick.
3. Repeat this process two more times, rotating the dough 90 degrees before each fold. By the time you’re done, you will have created layers of butter similar to a croissant so the biscuit bakes up perfectly tall and flaky. Perfect for adding to the top of your Chicken Pot Pie!

How to Make Biscuits Ahead of Time

You can make the biscuit dough and refrigerate for up to 24 hours, if covered very well in plastic wrap (so it doesn’t dry out in the fridge). Simply remove from the refrigerator, shape, and place on top of the filling mixture right before the pot pie goes into the oven.

What to Serve with Chicken Pot Pie:

This Chicken Pot Pie recipe is pretty filling on its own, but here are some side ideas that would complement this well:

• Side salad
• Side of roasted vegetables
• Corn on the cob
• Ultimate Macaroni & Cheese

Can I Make This Pot Pie Ahead of Time?

Yes! Make the Chicken Pot Pie filling from start to finish up to 48 hours in advance, and refrigerate in an airtight container. Just above are the instructions for making the biscuits ahead of time. I recommend adding a few minutes to the cooking time if making ahead to account for the chilled filling.

Do I Need to Let the Chicken Pot Pie Rest After Baking?

Yes! Letting the Chicken Pot Pie rest after baking is important, as it lets that intense heat cool off a bit, allowing the sauce to cool and slightly thicken a bit before serving. Trust me, it will make serving this dish much easier once that filling has set up a little!

How Should I Store Biscuit Pot Pie?

This Biscuit Pot Pie will keep in the fridge, covered well with plastic wrap, for up to 3 days. I like to pull the remaining biscuits off and store them wrapped in aluminum foil in the fridge, and store the filling separately in an airtight container. This keeps the biscuits crisp when reheating.

How Should I Reheat the Biscuit Pot Pie?

Reheat the Chicken Pot Pie filling in the microwave until heated through, and warm the biscuits in the oven at 425°F for 10-15 minutes, or until warmed through and re-crisped. This method prevents the biscuits from becoming too soggy as they sit on the pot pie filling in the fridge, and crisps the bottoms up as they reheat, too!

Can you Freeze Biscuit Pot Pie?

We haven’t tested freezing this Pot Pie, but I don’t recommend it.

How to Make Copycat Red Lobster Biscuits

Tips for Perfectly Tender, Flaky, and Soft Cheesy Garlic Biscuits:

1. Be super gentle with the dough. Making these biscuits by hand with a pastry blender, instead of a mixer or food processor, means you’re less likely to overwork the dough – and it’s still super quick and easy. Be sure to mix the buttermilk in gently, and only just until the dough comes together. Overmixing will result in tough biscuits.
2. Make sure to MEASURE CORRECTLY. Too much flour will result in dense, dry, and tough biscuits. I recommend using a digital kitchen scale for best results.
3. Use real buttermilk. The acid in buttermilk activates the baking soda (baking powder actually contains baking soda) in these biscuits to leaven, lighten, and tenderize the end result. A DIY substitute will work, but the results won’t be as tender and tasty. More on this below.
4. Make sure your ingredients are COLD. Your butter and buttermilk must be very cold when mixing. The cold little pieces of butter in the dough will release steam once they hit the heat of the oven. That steam puffs up and helps to create those mouthwatering flaky layers.
5. Use fresh baking powder. Yes, baking powder can expire – and it can lose its effectiveness before the expiration date printed on the packaging. Check out my Baking Soda vs. Baking Powder article to learn how to test for freshness.

Do I Have to Use Buttermilk?

To create the best flavor AND texture, yes. I’d highly recommend using real buttermilk in these cheesy garlic biscuits. I’ve done extensive side-by-side testing on buttermilk vs. regular milk vs. buttermilk substitutes (including powdered buttermilk). Take a peek:

You can read more about my science of baking & buttermilk experiments here: Buttermilk 101.

At the end of the day, I find nothing quite compares to the tangy taste and thick texture that real buttermilk provides. If you can’t use real buttermilk, you can use this substitute: 1 scant cup whole milk + 2 teaspoons distilled vinegar or lemon juice – but please be aware that the flavor and tender texture won’t be as good, compared to using the real thing.

The Garlic in Cheesy Garlic Biscuits

We’re using garlic powder in these biscuits. Using garlic powder better mimics the flavor of the original biscuits than using fresh garlic. Feel free to experiment with using fresh minced garlic instead, but just note that the flavor will deviate from Reb Lobster’s version.

The Cheese in Cheesy Garlic Biscuits

Using a freshly shredded sharp cheddar will give a strong cheesy flavor, great texture, and mimic the flavor and consistency of the original biscuits. Pre-shredded cheeses don’t bring the same flavor and don’t melt as nicely, so shred your own if you can. Tip: the shredding attachment on your food processor makes for quick shredding!

Do I Need to Roll Out the Dough and Cut it? 

No! Unlike traditional biscuits or scones, these Red Lobster cheddar biscuits are even more simple as you just portion the dough out and drop it right onto a parchment paper-lined baking sheet. This makes for a more rustic look, making them perfect to bring to a dinner party or Sunday family dinner. This spring-loaded ¼ cup scoop will make this job even easier, but you can also use a measuring cup. If the batter sticks, just spray your scoop or cup with nonstick cooking spray.

Can I Make Cheddar Garlic Biscuits in Advance?

If you have to prep these ahead of time, I recommend following the freezing instructions below – or making them the day before, and just popping them back in the oven (instructions below) to reheat them, before serving.

How to Store Cheesy Garlic Biscuits?

These biscuits are best served the day they are made, but they’ll still taste great for 3 days if stored at room temperature, in an airtight container. Just refresh in the oven (instructions below).

How to Reheat Red Lobster Biscuits

To reheat, wrap cheesy garlic biscuits in foil and bake for 5-10 minutes at 350°F, or until warmed through.

Do Homemade Cheddar Biscuits Need to be Refrigerated?

Storing cheesy garlic biscuits in the fridge will dry them out quickly. I recommend keeping these cheesy garlic biscuits in an airtight container at room temperature.

Can You Freeze Cheesy Garlic Biscuits?

• Portion the cheesy garlic biscuits out on a parchment paper-lined baking tray and freeze for a couple hours, until solid, and then move to a freezer bag or airtight container. Freeze for up to a month.
• To thaw, move the biscuits to the fridge overnight, then bring them to room temperature and allow them to get a little puffy before baking.
• Alternatively, bake as directed straight from the freezer, adding an additional 5 minutes to the baking time, or until golden brown.

How to Make Beef Empanadas

What is an Empanada?

An empanada is a crescent-shaped pastry filled with your choice of savory or sweet filling, popular throughout Latin America! It’s kind of like a turnover. Or, if you’re used to American convenience foods from the grocery store, like a hot pocket. Super customizable and easy to make ahead of time. It makes a delicious party appetizer but is also a great dinner idea!

What Country Are Empanadas From?

I’m certainly not the person to settle this debate! Most Latin American countries have some variation of an empanada. My dad is Dominican, and in the Dominican Republic, empanadas are often called pastelitos. However, the recipe I’m sharing today isn’t necessarily authentic to the Dominican Republic or any one country.

That’s because not only does every country have their own way of filling the empanadas, making the dough, shaping the empanadas, and even of choosing to bake or fry theirs (my recipe is baked!), but even within the same country, each region or even each family has their own way of doing things.

We worked to update the filling for this recipe into something flavorful but simple. I’m not a big fan of olives or raisins, which are often included in many savory empanada fillings. Nor do I have much time to hard boil eggs, another ingredient you’ll frequently find. However, if you prefer to add those ingredients, then feel free to!

How to Make Empanada Dough

• This dough recipe is very similar to a basic French choux pastry, but without the eggs.
• It may seem weird to start a dough in the saucepan if you aren’t familiar with this method, but it is seriously one of the quickest and easiest empanada dough recipes to work with.
• I have not tried the dough with whole wheat flour, but feel free to try! Start by substituting only half the all-purpose with white whole wheat flour (preferably).

For the Beef Empanada Filling

The recipe below is for a very basic yet flavorful beef filling. Feel free to omit or change practically anything, from the veggies to the spices – it’s meant to be customized!

• The empanada filling recipe makes a generous amount. If you have leftovers, store them in the fridge.
• I like to use leftovers for lettuce wraps, scrambling with eggs, or filling a burrito.
• I’m not a big fan of olives, but feel free to add in about 1/2 cup pitted chopped rinsed green olives.
• Leftovers from other meals (like cooked meat or even mashed potatoes) also make great empanada fillings.
• Basically, you can stir together anything you have on hand and fill in the easy empanada pastry.
• Even plain cheese empanadas are scrumptious.
• Check out my other recipes for Breakfast Empanadas and Chorizo Empanadas!

Can I Double This Recipe?

Yes! Simply double all ingredients, but use a stand mixer fitted with the paddle attachment to combine the wet and dry dough ingredients. Combining such a large amount of flour by hand results in an uneven dough that won’t roll out or hold its shape as nicely. If you don’t have a stand mixer, simply make two batches of the dough as written separately.

How to Assemble Empanadas:

1. This is definitely the most time-consuming part of making empanadas, so get your friends and family involved in the process to make it fun and fast!
2. Tear off golf-ball-sized pieces of the chilled dough and roll into balls.
3. On a lightly floured work surface, use a rolling pin to roll out the balls into 1/4-inch thick, 5-inch diameter circles.
4. Place 2 heaping tablespoons of filling in the center of each dough circle. Add ½ teaspoon scallions to each circle, and sprinkle lightly with cheese, if using. Be sure not to overfill your empanadas as you assemble, which is easy to do. Use a little less than you think, to prevent any holes or tears in the dough and to prevent them from bursting open as they bake.
5. Brush a small amount of egg wash lightly over one half edge’s border. Fold over the dough to create a half-moon shape and press edges firmly to seal. Crimp edges with the back of a fork.
6. Brush with an egg wash and bake on a rimmed baking sheet.

Is it Better to Bake or Fry Empanadas?

• These empanadas are baked, not fried (though no one would ever guess, they’re so good).
• I prefer baking for ease but also for perfectly crispy and flaky empanadas.
• Plus, you don’t have to worry about stinking up your kitchen with the aroma of frying oil.
• No cleaning up the mess of deep frying!

How Long to Bake Empanadas?

I baked mine for 20 minutes, until golden brown. If you make empanadas that are smaller or bigger than the size created in the recipe, make sure to adjust the baking time accordingly.

Can I Air Fry Empanadas?

We haven’t tried that, but some readers have tried and reported success with this. You may need to experiment a little with bake times and temperatures, as this will vary based on your air fryer.

What to Serve with Beef Empanadas:

• Salsa
• Sour cream
• Guacamole
• Pickled red onions
• Mexican street corn

How to Store Empanadas

Refrigerate leftovers either plastic wrapped or stored in an airtight container for up to 3 days. Reheat in a 400°F oven until the crust has re-crisped and the filling is warmed through, about 5 to 7 minutes.

How to Make Empanadas Ahead of Time

1. The dough can be wrapped in plastic and stored in the fridge for two days before using.
2. The filling can also be cooked and stored in an airtight container in the fridge for a day.
3. The assembled unbaked empanadas can also be covered in plastic and stored in the fridge for up to 2 days, no need to change the baking time.

How to Freeze Empanadas

1. Freeze the sheet of unbaked empanadas until solid, then transfer into a freezer bag. Frozen empanadas will keep for up to three months and can be baked straight from the freezer. Add a few extra minutes to the cooking time.
2. Fully baked empanadas can also be frozen, though they lose a bit of their flaky texture. To prevent freezer burn, wrap them individually in plastic wrap. To reheat, unwrap as many empanadas as you want and warm in a 300°F oven or toaster oven, about 10 minutes.

How to Make Breakfast Empanadas

What are Breakfast Empanadas?

They’re just like regular empanadas, but filled with delicious breakfast ingredients like scrambled eggs and chorizo! It’s like a breakfast burrito but instead of tortillas, the filling is enclosed in buttery, flaky 5-minute pastry!

Can I Customize the Filling?

Absolutely! Feel free to omit or change anything in the filling. Use different veggies, try breakfast sausage instead of chorizo, or change up the spices – it’s totally customizable!

How Long to Bake Empanadas? 

I baked mine for 20 minutes, until golden brown. If you make empanadas that are smaller or bigger than the size created in the recipe, make sure to adjust the baking time accordingly.

Can I Air Fry Breakfast Empanadas?

We haven’t tried that, but some readers have tried and reported success with this. You may need to experiment a little with bake times and temperatures, as this will vary based on your air fryer.

What to Serve with Breakfast Empanadas:

• Green or red salsa
• Pico de gallo
• Freshly sliced avocado
• Fresh orange juice

How to Store Breakfast Empanadas

Refrigerate leftovers either wrapped in plastic or stored in an airtight container for up to 3 days. Reheat in a 400°F oven until the crust has re-crisped and the filling is warmed through, about 5 to 7 minutes.

How to Make Breakfast Empanadas Ahead of Time

These truly make the best handheld grab-and-go breakfast! The empanada dough can be wrapped in plastic and stored in the fridge for one day before using. The filling can also be cooked and stored in an airtight container in the fridge for a day. The assembled unbaked empanadas can also be covered in plastic and stored in the fridge for up to 2 days, no need to change the baking time. To store longer, see the freezing instructions just below.

How to Freeze Breakfast Empanadas

You can freeze unbaked or baked breakfast empanadas. Here’s how:

1. Freeze the sheet of unbaked empanadas until solid, then transfer into a freezer bag. Frozen empanadas will keep for up to three months and can be baked straight from the freezer. Add a few extra minutes to the cooking time.
2. Fully baked empanadas can also be frozen, though they lose a bit of their flaky texture. To prevent freezer burn, wrap them individually in plastic wrap before placing in a freezer bag or airtight container. To reheat, unwrap as many empanadas as you want and warm in a 300°F oven or toaster oven for about 10 minutes, or until heated through.