WHY YOU’LL LOVE THIS BROCCOLI PASTA SALAD RECIPE

• Crisp, creamy, and full of texture
  
• Bacon and cheddar make it feel a little indulgent
  
• Quick to make with simple ingredients
  
• Perfect for make-ahead and gatherings
  
• Holds up well in the fridge

Broccoli Noodle Salad

There’s something about this one that people don’t expect. 

It looks simple. Pasta, broccoli, a few mix-ins… nothing flashy. But then you take a bite, and suddenly it’s the thing everyone keeps going back for.

You’ve got that crisp broccoli, salty bacon, creamy dressing, little pops of cheddar… it hits all the right notes without trying too hard.

And that trick with the hot pasta? That’s what makes it work. Just enough to take the edge off the broccoli without losing that fresh bite.

I’ve brought this pasta broccoli salad with cheddar cheese and bacon to more gatherings than I can count. It never comes home the same way it left.

Love the bacon-veggie combo? Our Bacon Avocado Pasta Salad layers crispy bacon with buttery avocado for a creamy side dish!

INGREDIENT NOTES

• Campanelle Pasta: Those curves and ridges hold onto the dressing really well, but rotini or shells work too.
  
• Broccoli Crowns: Cut small so they soften slightly and mix evenly throughout.
  
• Celery: Adds that fresh crunch that balances the creamy dressing.
  
• Bacon: Cook until crisp so it holds texture in the broccoli cheddar pasta salad.
  
• Cheddar Cheese: Mild cheddar keeps it approachable, but sharp works if you want more bite.
  
• Lemon Juice: Brightens everything and keeps the dressing from feeling too heavy.

VARIATIONS

More Crunch: Add finely diced red onion for more bite.

Ranch Twist: Add a spoonful of ranch seasoning to the dressing.

Turkey Bacon: Use turkey bacon if you want a lighter option.

Extra Veggies: Toss in shredded carrots, cherry tomatoes, or olives.

Creamier Version: Double the dressing for a richer broccoli noodle salad.

Time-Saver: Buy pre-cut broccoli and trim smaller as needed.

SERVING SUGGESTIONS

• Make this broccoli pasta salad recipe for potlucks, picnics, or backyard gatherings.
  
• Serve alongside our Fully Loaded Tex-Mex Turkey Burger Sliders for an easy cookout plate.
  
• Pair with our Grilled Chicken Marinade Recipe for a simple summer dinner.
  
• Add broccoli and bacon pasta to a spread with a classic Caesar salad.
  
• Serve it with pulled pork sandwiches for a hearty meal.

BROCCOLI CHEDDAR PASTA SALAD FAQ

I’ve learned over time that pasta salads are all about balance.

Too soft, and everything blends together. Too dry, and nobody goes back for seconds. This pasta broccoli salad with cheddar cheese lands right in the middle.

That step where the hot pasta hits the broccoli? That’s doing more than people think. It takes the raw edge off without losing that fresh bite.

You don’t have to blanch, you don’t have to overthink it. It just works.

And I always try a taste after it chills. Cold changes things. Sometimes it needs a little more salt or a squeeze of lemon to wake it back up.

TOOLS NEEDED

• Large Pot: For cooking the pasta.
  
• Colander: To drain pasta well.
  
• Large Mixing Bowl: Enough room to toss everything evenly.
  
• Medium Bowl: For whisking the dressing.
  
• Knife and Cutting Board: For prepping all the mix-ins.

Enjoy!
With love, from our simple kitchen to yours. 

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Other Easy Broccoli Recipes

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👉 Snag your copy today and bring the heat to your summer table!

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Bacon Broccoli Pasta Salad

Broccoli Noodle Salad with cheddar and bacon will be the star of your barbecue! Deeply savory, full of texture, with a tangy Dijon dressing.

Course Side Dish

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 8

Calories 553cal

Author Donna Elick

Equipment

• cutting board
• kitchen knives
• large pot
• colander
• serving bowl

Ingredients

Salad

• 16 ounces campanelle pasta
• 2 large broccoli crowns, cut into small florets about 12 ounces,
• 8 ounces applewood bacon, cooked and chopped
• 4 celery stalks, chopped (about 1 cup)
• 1 medium red bell pepper, seeded and chopped (about 1 cup)
• 8 ounces mild cheddar cheese, cubed (about 2 cups)

Dressing

• 1/2 cup mayonnaise
• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh lemon juice from ½ lemon
• 1 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1/2 teaspoon granulated sugar

Instructions

• COOK PASTA: Cook 16 ounces campanelle pasta according to package directions until al dente. Drain well.
• PREP BROCCOLI: Place 2 large broccoli crowns, cut into small florets in a large mixing bowl.
• SOFTEN BROCCOLI: Add the hot drained pasta directly over the broccoli. Let it sit for 5 to 10 minutes so the heat from the pasta slightly softens the broccoli.
• ADD MIX-INS: Once the pasta has cooled slightly, add 8 ounces applewood bacon, cooked and chopped, 4 celery stalks, chopped , 1 medium red bell pepper, seeded and chopped , and 8 ounces mild cheddar cheese, cubed .
• MAKE DRESSING: In a medium bowl whisk together 1/2 cup mayonnaise, 1/4 cup extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1/4 teaspoon kosher salt, 1/4 teaspoon fresh ground black pepper, and 1/2 teaspoon granulated sugar until smooth.
• TOSS SALAD: Pour the dressing over the pasta mixture and gently toss until all ingredients are evenly coated.
• CHILL OR SERVE: Serve immediately or refrigerate for at least 2 hours for best flavor.

Notes

Make-Ahead: This salad can be made up to 1 day ahead. Store covered in the refrigerator and stir before serving.

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

Reheating: Not applicable. This salad is best served cold.

Freezing: Freezing is not recommended due to the mayonnaise-based dressing.

Dressing Tip: This recipe makes a lightly dressed salad. If you prefer a creamier salad, double the dressing.

Nutrition

Serving: 1 | Calories: 553cal | Carbohydrates: 31g | Protein: 24g | Fat: 38g | Saturated Fat: 12g | Cholesterol: 62mg | Sodium: 898mg | Sugar: 4g | Fiber: 6g | Calcium: 290mg | Iron: 2mg

Originally published August 2018. Updated and republished May 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Broccoli Noodle Salad appeared first on The Slow Roasted Italian.

BBQ Bacon Burger

When time and flavor are crucial, that’s when you call in the big dogs: Worcestershire sauce and hickory smoke! 

And boy, does that liquid smoke take this Ole Smoky burger from yum to YUMMMM.

I paired it with a 4 peppercorn blend for another layer of incredible flavor to create the sexiest BBQ bacon cheeseburger you’ve ever seen.

That doesn’t mean it’s complicated, though. In fact, you’ll have this burger on the grill before the condiments even hit the table. Just prep, grill, and eat!

Nothing beats a gourmet burger when it’s grilling season, and I’ve got plenty of recipes to choose from.

Whether it’s a belt-busting Cowboy Burger or one that reminds you of Tuscan summers, there’s bound to be a flavor combination you haven’t tried.

INGREDIENT NOTES

• 80/20 Ground Beef: The fat ratio matters. This keeps the burger juicy and flavorful.
  
• Hickory Liquid Smoke: Adds deep, smoky character without needing a smoker.
  
• 4-Peppercorn Blend: Freshly crushed gives stronger, more complex heat.
  
• Mild Cheddar: Melts smoothly and balances the smoke.
  
• Thick-Cut Bacon: Crispy texture is key here.
  
  

Tips and Tricks to Make the Perfect BBQ Bacon Cheeseburger

• Crush the peppercorns for maximum flavor.

It’s easiest with a spice grinder, but you know I’m all about simple and easy. All you really need are a resealable sandwich bag and a mallet — heck, even a heavy frying pan will do the trick!

Place the peppercorns in the bag and squeeze out the air before sealing. Set on a sturdy cutting board and smash with the mallet or bottom of a frying pan until they are no longer whole.

• Make a slight indent in the center of the patties.

The center will swell as it cooks, causing the dreaded “dome” in the middle. But if you start with an indent in the center, the patty will be perfectly level once cooked!

It’s a whole lot easier to stack toppings on your barbecue bacon cheeseburger this way, and it’s easier to eat too.

• Flip halfway, and don’t press down!

You want an even char on both sides of the burger. Watch the sides of the patties — once the color changes about halfway up, it’s time to flip.

Other than that, leave them alone. Pushing down with your spatula won’t make them cook any faster. In fact, it will only press the juices out, leaving you with dry burgers.

Prep Ahead

• Crush peppercorns
• Mix and form patties
• Slice onion and cheese
• Cook bacon

What You’ll Need for This Recipe

• Outdoor or Countertop Grill
• Mixing Bowls – This set has every size of bowl you could ever need, perfect for mixing and prepping ingredients!
• Heat-Safe Spatula for flipping each BBQ bacon burger.

Serving Suggestions

I know fries are the typical burger side, but I love the taste of grilled barbecue potato chips with this hickory BBQ bacon cheeseburger!

Especially when they’re paired with homemade fry dipping sauces — beer cheese and chipotle lime mayo are my top picks.

Pair this with a side of loaded cowboy pasta salad and you’ve got the heartiest duo around!

The smoky flavors go so well with creamy potato salad and sweet, juicy corn on the cob. Finish off your meal with some kiwi pineapple popsicles or peaches n cream ice cream!

Storing and Reheating Barbecue Bacon Cheeseburger

Place any leftover patties in an airtight container, separate from the toppings. Store in the refrigerator for 3 to 4 days.

Leftover bacon can be a bit tricky — the texture is never quite the same when it’s reheated. Either cook a few fresh slices while reheating your barbecue bacon cheeseburger, or use the air fryer to get the strips crispy again.

Warm burger patties (with or without cheese) in the oven at 350°F for 8-10 minutes or on the stove. Place the patty in a skillet with a splash of water, then place a lid over the top. Heat on low until warmed through.

BBQ Bacon Burger Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Ready to level up your summer cooking? This exclusive collection of 30 reader-favorite recipes is packed with potluck legends, no-bake treats, and BBQ showstoppers.

👉 Snag your copy today and bring the heat to your summer table!

Buy the Ebook Now

Other Easy Burger Recipes

Best Homemade Butter Burger Recipe (Culver’s Copycat)

Gourmet Philly Cheesesteak Burger

Smokehouse Barbecue Bacon Burger

Spicy Buffalo Chicken Burgers

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Ole Smoky Bbq Bacon Burger

Our BBQ Bacon Burger boasts tons of smoky flavor from fresh peppercorns and liquid smoke. A delicious summertime meal, ready in minutes!

Course Main

Cuisine American

Method Grill

Prep Time 5 minutes minutes

Cook Time 6 minutes minutes

Total Time 11 minutes minutes

Servings 4 burgers (8 ounces each)

Calories 824cal

Author Donna Elick

Ingredients

• 2 pounds ground beef 80/20 recommended
• 2 tablespoons Worcestershire sauce
• 2 1/2 tablespoons hickory liquid smoke flavoring
• 1 tablespoon 4-peppercorn blend crushed
• 1 teaspoon kosher salt
• 1 tablespoon extra virgin olive oil
• 4 slices mild cheddar cheese
• 4 hamburger buns
• 4 slices bacon cooked
• 8 slices red onion

Instructions

• PREHEAT GRILL: Preheat the grill to medium-high heat.
• FORM PATTIES: In a large bowl, combine 2 pounds ground beef, 2 tablespoons Worcestershire sauce, 2 1/2 tablespoons hickory liquid smoke flavoring, 1 tablespoon 4-peppercorn blend, and 1 teaspoon kosher salt. Mix gently just until combined. Divide into 4 equal patties slightly larger than the hamburger buns. Press a shallow indentation in the center of each patty.
• OIL PATTIES: Lightly brush each patty with 1 tablespoon extra virgin olive oil to prevent sticking.
• GRILL: Place patties on the hot grill. Cook for 3 minutes without moving, until grill marks form. Flip and cook another 3 minutes for medium, or until internal temperature reaches 160°F.
• ADD CHEESE: During the last minute of cooking, top each burger with 1 slices mild cheddar cheese and close the grill lid to melt.
• TOAST BUNS: Place hamburger buns cut-side down on the grill and toast briefly until grill marks appear. Watch closely to prevent burning.
• ASSEMBLE: Place each burger on a toasted bun. Top with 1 slice bacon (cut in half) and 2 slices red onion. Cap with the top bun and serve immediately.

Notes

Beef Tip: 80/20 ground beef provides the best flavor and juiciness. Leaner blends can dry out quickly.

Do Not Press: Avoid pressing down on burgers while cooking. This squeezes out juices.

Make-Ahead: Patties can be formed up to 24 hours in advance and refrigerated.

Storage: Store cooked burgers in the refrigerator for up to 3 days.

Reheating: Reheat gently in a skillet over medium heat or in a 350°F oven.

Nutrition

Serving: 1 | Calories: 824cal | Carbohydrates: 28g | Protein: 54g | Fat: 54g | Saturated Fat: 20g | Cholesterol: 186mg | Sodium: 1333mg | Sugar: 5g | Fiber: 2g | Calcium: 244mg | Iron: 7mg

Originally published July 2012, updated and republished March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Ole Smoky BBQ Bacon Burger appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE CHICKEN CORN CHOWDER WITH BACON

• Big, bold comfort-food flavor
  
• Loaded with bacon, chicken, corn, and cheese
  
• Thick, creamy chowder that eats like a meal
  
• Feeds a crowd easily
  
• Reheats beautifully for leftovers

Chicken Bacon Corn Chowder

If you’re a soup-for-dinner kind of person, you’re in the right place! We have over 75 soup recipes on TSRI, from brothy favorites to creamy delights and everything in between.

But chicken corn chowder with bacon and cheese? This is a soup that means business.

You don’t serve this as a starter. This is the dinner. It’s one of those recipes where every ingredient earns its place.

Bacon sets the tone, the chicken makes it filling, and the corn keeps it from feeling too heavy. Then the cheese shows up and pulls everything together into something that feels indulgent but still familiar.

This is the kind of chowder I make when it’s cold, or when people are hungry, or when I just want something that feels generous. Big pot. Big bowls. No one leaves the table still hungry.

INGREDIENT NOTES

• Thick-Cut Bacon: Holds its texture and adds smoky depth throughout the chowder.
  
• Chicken Breasts: Cut into small pieces so they stay tender and cook quickly.
  
• Corn: Frozen or fresh both work in this recipe. The natural sweetness balances the richness.
  
• Half & Half: Makes chicken corn and bacon chowder extra creamy. Use equal parts milk and heavy cream if needed.
  
• Smoked Paprika: Adds warmth and subtle smokiness without overpowering.
  
• Colby Jack & Sharp Cheddar: One for melt, one for flavor. Together they’re perfect.

VARIATIONS

Spicy: Add a pinch of cayenne, some diced jalapeños, or a can of diced green chiles (drained).

Extra Cheesy: Stir in an extra handful of shredded cheddar at the end.

Potato Swap: Replace red potatoes with Yukon Gold or another waxy potato. Avoid russets.

No Bacon: Use extra butter or oil to cook the chicken and add extra smoked paprika for depth.

Even Richer: Swap half and half for heavy cream.

Lighter Version: Use whole milk and reduce the amount of cheese slightly.

SERVING SUGGESTIONS

• Finish with extra bacon and parsley on top.
  
• Serve with crusty bread, buttery dinner rolls, or copycat cheddar bay biscuits.
  
• Cheesy chicken corn chowder is great with a simple green salad on the side.
  
• Perfect for potlucks or family dinners. This recipe serves 12!
  
• Stretch servings and pair smaller bowls with BLT sandwiches.

CHICKEN CORN AND BACON CHOWDER FAQ

This chicken and corn chowder with bacon works because it layers fat, starch, and protein intentionally.

Rendering the bacon first creates a flavorful fat that carries smoke and salt through the entire dish. Coating the onions with flour before adding liquid forms a light roux that thickens the broth evenly as it simmers.

Potatoes release starch as they cook, reinforcing the chowder’s body without making it gluey.

Half and half provides milk fat that softens the seasoning and creates richness, while adding the cheese at the end prevents protein tightening and graininess.

Gentle heat after the cheese melts keeps the emulsion stable, giving you a smooth, creamy chicken bacon corn chowder that holds together bowl after bowl.

TOOLS NEEDED

• 6-quart Dutch Oven: Gives you space to build flavor without crowding. A soup pot will work in a pinch.
  
• Slotted Spoon: For removing bacon while leaving the grease behind.
  
• Wooden Spoon: Ideal for stirring thick chowder and scraping all the tasty bits from the bottom of the pot.
  
• Vegetable Peeler: For the potatoes.
  
• Chef’s Knife: Evenly chopped chicken and veggies matter for timing.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Soup Recipes

Chicken Pot Pie Soup

Roasted Tomato Basil Soup

One Pot Mac and Cheese Soup

Crockpot Chicken Noodle Soup Recipe (15 Minute Prep)

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Chicken Bacon Corn Chowder

Make Chicken Bacon Corn Chowder for a hearty, cheesy, and crowd-pleasing soup that's ultra cozy without weighing you down. A TSRI classic!

Course Soup

Cuisine American

Method Stovetop

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 12 (about 1 ½ cups per serving)

Calories 452cal

Author Donna Elick

Ingredients

• 1/2 pound thick-cut bacon, about 6 slices, cut into pieces
• 2 tablespoons butter or butter-flavored olive oil
• 1 medium yellow onion, diced
• 1 tablespoon minced garlic about 3 cloves
• 1 pound boneless skinless chicken breasts, cut into bite-size pieces
• 1/2 cup all-purpose flour
• 2 teaspoons smoked paprika
• 1 to 2 teaspoons kosher salt divided
• 1 teaspoon fresh ground black pepper
• 4 cups frozen corn or kernels cut from about 4 large ears fresh corn
• 2 cups red potatoes, peeled and diced (about 4 to 5 small potatoes)
• 3 cups chicken stock
• 2 cups half and half
• 8 ounces shredded Colby Jack cheese
• 8 ounces shredded sharp cheddar cheese
• Fresh parsley, chopped optional garnish

Instructions

• COOK BACON: Place a 6-quart Dutch oven over medium-high heat. Add 1/2 pound thick-cut bacon, about 6 slices, cut into pieces and cook, stirring occasionally, until lightly crisp, about 10 minutes. If the bacon cooks too quickly, reduce the heat or briefly remove the pot from the burner.
• REMOVE BACON: Use a slotted spoon to transfer the bacon to an upside-down pot lid or plate. Leave about 2 tablespoons bacon drippings in the pot and drain off any excess.
• COOK CHICKEN: Add 2 tablespoons butter or butter-flavored olive oil to the pot. Add 1 pound boneless skinless chicken breasts, cut into bite-size pieces in a single layer and cook, stirring occasionally, until cooked through, about 4 to 5 minutes.
• REMOVE CHICKEN: Transfer the cooked chicken to the plate with the bacon. Set aside.
• SAUTÉ AROMATICS: Reduce the heat to medium. Add 1 medium yellow onion, diced and 1 tablespoon minced garlic to the pot. Cook for about 2 minutes, until the onion begins to turn translucent.
• ADD SEASONING AND FLOUR: Sprinkle 1/2 cup all-purpose flour, 2 teaspoons smoked paprika, 1 to 2 teaspoons kosher salt, and 1 teaspoon fresh ground black pepper over the onions. Stir well to coat the onions evenly.
• BUILD CHOWDER: Reserve about 2 tablespoons of the cooked bacon for garnish. Add 3 cups chicken stock, 2 cups half and half, 4 cups frozen corn or kernels cut from about 4 large ears fresh corn, 2 cups red potatoes, peeled and diced, cooked chicken, and remaining bacon to the pot. Stir to combine.
• SIMMER: Cover and cook for about 15 minutes, until the potatoes are fork-tender.
• ADD CHEESE: Stir in the 8 ounces shredded Colby Jack cheese and 8 ounces shredded sharp cheddar cheese until melted and fully combined.
• HOLD: Reduce the heat to low and simmer gently until ready to serve, stirring occasionally.
• SERVE: Ladle into bowls and garnish with reserved bacon and Fresh parsley, chopped, if desired.

Notes

Prep Tip: If cooking while prepping feels stressful, take 10 minutes before starting to prep all ingredients. This recipe flows much more smoothly when everything is ready.

Consistency: The chowder will continue to thicken as it cools. Add additional milk or chicken stock to loosen as needed.

Half and Half Note: Half and half is found in the dairy case near the cream. It is equal parts milk and cream. You can substitute all heavy cream for a richer chowder or all whole milk for a lighter version.

Reheating: Reheat gently on the stovetop or in the microwave. Add milk or stock as needed to thin.

Freezing: If freezing, prepare the chowder without the potatoes. Add diced potatoes when reheating and cook until fork-tender.

Nutrition

Serving: 1 | Calories: 452cal | Carbohydrates: 25g | Protein: 25g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 94mg | Sodium: 732mg | Sugar: 3g | Fiber: 2g | Calcium: 321mg | Iron: 1mg

Originally published November 2015, updated and republished January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Chicken Bacon Corn Chowder appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS RECIPE FOR BLT DIP

• Ready in 5 minutes… no fancy tools needed.
  
• Creamy, smoky, tangy, crunchy, and ultra fresh!
  
• A crowd-pleasing classic.
  
• Pairs well with soups, salads, and game-day snacks.

BLT Dip

I love how this dip brings all the “BLT magic” into one bowl. It tastes like your favorite diner sandwich, only creamier and way more fun to share! 

The bacon gives it that warm, smoky bite, the tomatoes add juicy freshness, and the ranch ties everything together. 

It takes just a minute to mix up, which makes it perfect for last-minute guests or when you need something delicious without fuss. Every time I serve this BLT dip, someone asks for the recipe.

Feeding a crowd? Make a double batch or whip up a quick pasta salad with the same flavors!

Looking for a cozy, comforting dip that’s perfect for parties? My Chicken Enchilada Dip somehow feels like dinner pretending to be a dip.

INGREDIENT NOTES

• Cream Cheese: Light cream cheese or neufchâtel cheese works perfectly if you want to reduce calories, but full-fat cream cheese tastes best in my opinion.
  
  Be sure to soften it first for the smoothest, easiest mixing.
  
• Sour Cream: Same here… whole-fat sour cream tastes better, but the light version blends just the same and keeps the BLT dip creamy. Plain Greek yogurt works too.
  
• Ranch Dressing: This recipe is all about quick and easy, so grab a bottle of your favorite from the store. Thicker, refrigerated versions will add to the creamy texture.
  
• Bacon: Packaged bacon crumbles are a great shortcut and taste close to freshly cooked bacon. You can certainly use precooked bacon and chop it up instead of bacon crumbles.
  
• Lettuce: Use crisp lettuce for the best texture, and add it right before serving to keep it from wilting. Iceberg or Romaine are my top picks.
  
• Roma Tomato: These are best because they’re less watery. Remove seeds before chopping and blot them dry before topping.
  
• Crackers: Since this dip is dense and hearty, grab sturdy crackers, pretzel chips, or thick-cut veggies for serving.

VARIATIONS 

Extra Cheesy: Stir in ¼ cup shredded cheddar or Colby Jack.

Spicy BLT Dip: Mix in ½ teaspoon crushed red pepper flakes or some diced jalapeños.

Add Avocado: Fold in ½ cup diced avocado just before serving.

Green Onion Garnish: Sprinkle 2 tablespoons chopped green onion on top.

Low-Carb Option: Enjoy with cucumber slices or bell pepper strips instead of crackers.

Appetizer Bites: Spoon some of the creamy base into tortilla chip scoops before adding the veggie toppings. 

SERVING SUGGESTIONS

• Serve with a platter of fresh veggies, soft pretzel bites, or kettle-style potato chips for easy snacking.
  
• Add to a game-day spread with crockpot chicken wings, pull apart pizza bread, or loaded potato skins.
  
• Pair this BLT dip recipe with lighter sides like cucumber salad or sweet corn and tomato salad for summertime gatherings.
  

BLT DIP RECIPE FAQ 

Through plenty of testing, I found the key to a perfect BLT dip with cream cheese is texture balance. The base needs to be smooth enough for dipping but thick enough to hold all the toppings. 

Folding the bacon into the base ensures smoky flavor in every bite, while keeping some pieces on top maintains that BLT crunch. 

Also, fresh toppings should be added right before serving to keep the colors bright and the lettuce crisp.

TOOLS NEEDED

• Medium Mixing Bowl: To mix the creamy base.
  
• Silicone Spatula: For stirring BLT dip with cream cheese into a smooth texture.
  
• Cutting Board & Chef’s Knife: Essential for chopping the bacon and veggies.
  
• Measuring Cups and Spoons: Precise measuring = balanced flavor.
  
• Serving Dish: Any shallow bowl or dish works for maximum scoopability.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Dip Recipes

Easy Pizza Dip in the Air Fryer Recipe

Applebee’s Spinach Artichoke Dip (Copycat Recipe)

Best Ever Smoked Queso Dip (Pellet Smoker Recipe)

Shrimp Dip with Cream Cheese (Best Easy Recipe)

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BLT Dip

BLT Dip combines your favorite sandwich flavors into a cool and creamy party dip, and disappears faster than you can make a second batch!

Course Appetizer

Cuisine American

Method Mixed

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 9 makes about 9 ounces

Calories 154cal

Author Donna Elick

Ingredients

• 8 ounces cream cheese softened
• 1/4 cup sour cream
• 1/4 cup ranch dressing
• 1/4 cup bacon crumbles divided
• 1/4 cup chopped lettuce
• 1/4 cup diced roma tomato (1 small tomato) seeds removed and diced
• 1/4 cup bacon crumbles
• 2 tablespoons sliced green onion optional
• Crackers for serving

Instructions

• MIX BASE: In a medium bowl, add 8 ounces cream cheese, 1/4 cup sour cream, and 1/4 cup ranch dressing. Stir until smooth and creamy.
• ADD BACON: Fold in 1/4 cup bacon crumbles and mix until combined.
• ASSEMBLE: Transfer the dip to a serving dish. Top with 1/4 cup chopped lettuce, 1/4 cup diced roma tomato (1 small tomato), the remaining 1/4 cup bacon crumbles, and 2 tablespoons sliced green onion.
• SERVE: Serve immediately with sturdy crackers for dipping.

Notes

Light Swap: Light cream cheese or neufchâtel cheese and light sour cream work perfectly in this dip.

Bacon Shortcut: Cook your own bacon or use packaged bacon pieces. They are great to keep on hand for salads and omelets.

Texture Tip: Choose a sturdy cracker because this dip is thick and creamy.

Make-Ahead: Prepare up to 24 hours ahead. Store covered in the refrigerator.

Storage: Refrigerate leftovers for up to 5 days. Stir before serving again.

Nutrition

Serving: 1 | Calories: 154cal | Carbohydrates: 3g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 330mg | Sugar: 2g | Fiber: 0.1g | Calcium: 35mg | Iron: 0.1mg

Originally published December 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post BLT Dip appeared first on The Slow Roasted Italian.

Forget about traditional green bean casserole, and make this the next time! It’s a spin on the classic version and one that I love. 

This easy cheesy green bean casserole proves that you can take a classic dish and turn it into one of the best new side dishes around. 

The tender green beans paired with the addition of cheese prove this to be a true classic holiday dish. 

I could literally eat the entire dish on my own, but everyone in my family loves the cheesy texture too so I don’t mind sharing. 

These cheesy green beans are perfect for the holiday table! 

I love adding this to be Thanksgiving table or holiday dinners because there is always room for easy recipes like this. 

Cheesy Green Bean Casserole

What’s better than cheddar? Cheddar and bacon! 

Throw in those classic holiday ingredients and you have a 5 star casserole that’ll make every other green bean casserole pale in comparison. This recipe is literally the ultimate side dish! 

We can’t believe we didn’t think of making green bean casserole with bacon and cheese before!

Pair this casserole alongside our Bacon Wrapped Herb Roasted Turkey for the most over-the-top delicious Thanksgiving dinner ever!

If you know you’ll be running around on Thanksgiving with no time to spare, consider trying out this make ahead version, too – all you’ll have to do is throw it in the oven! 

Stumped on side dish options for Thanksgiving? My Corn and Bacon Casserole is the coziest, most craveable casserole your guests will ever have!

And don’t forget the sweet potato casserole for a sweet contrast to this extra savory dish.

Ingredient Notes & Substitutions

• Bacon – I like to use hickory smoked or applewood, but to each their own! A smoky meat will definitely complement mushrooms and cheese the best. 
  
• Baby Bella Mushrooms – Also known as crimini mushrooms! 
  
  Not everyone knows that your classic Thanksgiving green bean casserole with cheese is bulked up with cream of mushroom soup – so we need those mushrooms to get that flavor!
  
  This is must to create the perfect creamy mushroom sauce. 
  
• Onion & Garlic – I promise that you won’t miss the fried onions! 
  
  Using fresh prevents the casserole from getting soggy and adds a mindblowingly appetizing aroma to the dish – especially in combination with the garlic!
  
• All-Purpose Flour – Flour is used as a thickener and binder to make a far more substantial green bean and bacon casserole. If you need a gluten-free recipe, see the tips below!
  
• Whole Milk – Those who prefer a creamier casserole can substitute half of the milk with heavy cream or work in some half and half instead.
  
• Sharp Cheddar Cheese – A true classic that goes with everything! Colby Jack is a wonderful alternative, and – if you’re feeling adventurous – even gouda works!
  
• Green Beans – I generally use frozen green beans, thawed before adding to the casserole. 
  
  But you can also use blanched fresh green beans if you’re able to snag them so late in the season!
  
  Canned green beans are always an optoin, but I think that they’re mushy so they’re my last choice for this casserole dish. 
  
  You can also add other seasonings like black pepper, cayenne pepper, or even onion powder to this dish.
  
  Season it for the perfect way that fuels your taste buds for busy weeknights! (and since you’re using simple ingredients to make this dish, you can easily alter a bit!) 

How to Make the Best Cheesy Green Bean Casserole For Your Needs!

• Make It Quick – Go ahead and bake the bacon in the oven until it’s perfectly crispy crunchy. Once it cools, you can easily crumble it up. 
  
  Afterward, heat some butter in a skillet and saute the mushrooms, onions, and garlic until browned and almost painfully fragrant – it seriously smells so good!! 
  
  At this point, you can proceed with the recipe with the seasonings and flour. 
  
• Make It Gluten-Free – Replace the flour with a milk and cornstarch slurry, made with ¼ cup cornstarch and ½ cup milk. 
  
  Add it when the recipe calls for the flour – just after the milk begins to bubble. Stir to combine, and proceed with the recipe. 

Storing and Reheating Leftover Green Bean and Bacon Casserole

Cover and chill the leftover green bean casserole for up to 5 days. Freezing isn’t your best option – the texture of the cream will change somewhat – but you can for a couple of weeks if you so desire.

Just be sure to let the the casserole thaw before topping it with some fresh cheese again for a boost of flavor! 

To reheat, return to the skillet on a medium heat until warmed through. 

You could also toss it in the oven and broil for just a couple of minutes for a nicely browned crust on top! 

Cheesy Green Bean Casserole FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Classic Thanksgiving Sides

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Best Cheesy Green Bean Casserole Recipe + Video

Cheesy Green Bean Casserole isn’t just about the extra cheddar. We built the sauce on bacon for a dish that’ll kick up your holiday meal!

Course Side Dish

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8

Calories 382cal

Author Donna Elick

Ingredients

• 1 pound Jones Dairy Farm Dry Aged Hickory Smoked Bacon cut into 1/2″-3/4″ pieces
• 8 ounces sliced baby bella aka crimini mushrooms
• 1/2 medium yellow onion sliced
• 3 cloves garlic minced
• 1/4 cup all-purpose flour *see gluten-free notes
• 1 teaspoon kosher salt more to taste
• 1/2 teaspoon fresh ground black pepper
• 1-2 pinches red pepper flakes to taste
• 2 cups whole milk
• 1 cup shredded sharp cheddar cheese
• 24 ounces frozen green beans thawed

Instructions

• In a cold large (12″) cast iron skillet add bacon. Turn heat to medium and cook until crisp. Stirring occasionally. This will take about 25 minutes. See the shortcut method if you want to make this quicker.
• Remove bacon from the skillet with a slotted spoon and place on a paper towel lined plate. Set aside. Pour bacon drippings into a jar to save for later use and return 4 tablespoons bacon drippings to the pan.
• Return skillet to medium heat. Add mushrooms, onion and garlic. Cook the vegetables until they are browned, about 5 minutes, stirring occasionally.
• Add 2 tablespoons bacon drippings, into the pan (or butter if you are out of bacon drippings). Add flour, salt, pepper, and red pepper flakes. Stir until the flour dissolves into the vegetables. Cook 1 minute to cook out the floury taste.
• Add milk and stir to combine. Remove from the heat, to prevent the cheese from getting grainy. Add the cheese a handful at a time and stir between each addition.
• Once the cheese is completely melted into the sauce add green beans and half of the cooked bacon.
• Stir to combine, and return the skillet to medium heat. Continue to cook the casserole until the green beans are heated through, and the sauce is thickened, about 3-5 minutes. Top with remaining bacon.

Video

Notes

You can also use blanched fresh green beans, when available.

Shortcut method: bake bacon in the oven until crisp. Cool and crumble. Set aside. Add 4 tablespoons butter to skillet. Once the butter is melted add mushrooms, onions and garlic. Continue with recipe as written above.

Gluten-free instructions: Mix 1/4 cup of corn starch with 1/2 cup of milk in a resealable container. Seal and shake the living tar out of it to create a slurry. Omit the flour called for in the recipe. Add the remaining 1 1/2 cups of milk to the recipe. Cook until it starts to bubble. Add the slurry and stir to combine. Proceed with the recipe.

Nutrition

Serving: 1 | Calories: 382cal | Carbohydrates: 15g | Protein: 15g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 59mg | Sodium: 789mg | Sugar: 7g | Fiber: 3g | Calcium: 219mg | Iron: 1mg

Originally published November 2017, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Best Cheesy Green Bean Casserole Recipe + Video appeared first on The Slow Roasted Italian.

his easy cheeseburger soup is the perfect dinner option for cold winter nights and chilly nights because the rich flavors are so comforting.

And if you have a picky eater in the house, you might just find that this delicious meal has them asking for seconds. 

This is one of those yummy recipes that you’ll want to make a large pot of right away! It’ll have everyone running to the dinner table, ready to dive in! 

Add a bit of beer to the broth, and you’ll have a whole new flavor to appreciate!!

This is my favorite soup and a great way to get that good cheeseburger flavor in every single bite. Just a few simple ingredients are all that is needed! 

I also love having this on hand for busy weeknights as this hearty soup recipe really is the perfect soup. My whole family agrees! 

You can make a big pot of soup to share a great meal with family and friends, or create a smaller batch of this flavorful soup for just yourself. 

And yes, I always add a tons more shredded cheese to my own bowl of soup because I can’t get enough of that cheesy flavor. 

Bacon Cheeseburger Soup

The combination of ground beef, crispy bacon, and gooey cheese makes this bacon cheeseburger soup recipe a favorite!

If you can’t get enough bacon cheeseburger flavor, our Bacon Cheeseburger Cups are your next obsession! All that cheesy bacon goodness baked into a bite-size cup that’s perfect for parties!

When you are craving soup, consider my Crockpot Chicken Taco Soup, it’s so simple!

Or, when you are in the mood for takeout but don’t want to leave the house, try this Zuppa Toscana Soup. 

Easy Cheeseburger Soup Ingredient Notes and Substitutions

• Ground beef – You could easily substitute your favorite sausage, or I have another version of bacon beer cheese soup with chicken that’s just as delicious! 
  
  You could even use ground turkey or ground chicken as an option for this soup. It shouldn’t affect the bacon cheeseburger flavor at all! 
  
  We use the same bacon and beer cheese magic in our Bacon Stuffing Casserole!
  
  Have ground beef leftover? Use it the next day for dinner in hamburger stew.
  
• Montreal steak seasoning – This blend is fantastic on just about anything. It includes garlic, coriander, dill seed, red pepper flakes, salt, and pepper. 
  
  Any major store should carry it, or you can find recipes online for a homemade substitute.
  
• Beer – I like Blue Moon in this recipe, but any Hefeweizen or pale ale would work nicely.
  
• Half and half – A popular US product made from equal parts heavy cream and milk. Make your own as needed, or substitute one or the other. 
  
  All cream will make the soup richer, while all milk will tone it down a bit.
  
• Toppings – Try croutons, pickles, green onion, yellow onion, more bacon, bell peppers, or even sliced red onion. 
  
  If you like heat, try a dash of hot sauce or jalapenos! Don’t forget that spices like garlic powder and extra cheese are never a bad idea. 
  
  You can also dice up and add brown potatoes as part of the flavor. Add whatever you want for your own personal consumption. 
  
  Adding some shredded cheddar cheese or sharp cheddar cheese and even some diced dill pickles sounds like a super fun way to round out the cheeseburger flavor! 

To see this bacon cheeseburger soup recipe step by step, watch the video! Look for it in the recipe card, at the bottom of this post.

How To Make Beer Cheese Soup

First, crisp the bacon and brown the ground beef in your pot. Then, season and deglaze with the beer.

Simmer with the half and half and stir in the cheese until melted. It’s that simple!

Enjoy as is, or with some other game day foods, like Buffalo wings or cornbread.

Bacon Cheeseburger Soup FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Bacon Cheeseburger Beer Cheese Soup Recipe + Video

Bacon Cheeseburger Soup is a scrumptious, creamy hamburger soup with beer, bacon and ground beef. This recipe makes a 30 minute meal!

Course Soup

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 605cal

Author Donna Elick

Equipment

• 8-quart pot
• kitchen shears
• wooden spoon

Ingredients

• 12 ounces thick cut bacon uncooked
• 1 pound lean ground beef
• 1/4 cup all-purpose flour
• 1 tablespoon Montreal steak seasoning
• 2 teaspoons smoked paprika
• 12 ounce beer (I used Blue Moon)
• 2 cups chicken broth
• 2 cups half and half
• 16 ounces mild cheddar cheese shredded

Optional Toppings

• croutons
• bacon bits
• shredded cheddar cheese
• dill pickle chips

Instructions

• Warm an 8 quart pot over medium-high heat. Using clean scissors, cut bacon into pot. Cook bacon until lightly crisp, stirring occasionally.
• Add ground beef to the pot and use a wooden spoon to break up any large pieces. Cook until browned, about 8 minutes, stirring and draining excess grease as necessary. After meat is cooked, you only need about 2 tablespoons of drippings in the pan.

  Tip for removing drippings: Scrape all meat to one side, then tilt the pan. Drippings will pool on the side. Use a large spoon to remove drippings as necessary.
• Add in flour, seasoning and paprika and stir until meat is coated with flour. Add beer and scrape the bottom of the pot with a spoon to deglaze the pan. Add chicken broth allow soup to cook for 3 minutes.

  Stir in half & half to combine. Increase burner heat slightly to bring contents to a bubble, then reduce heat to low. Add cheese and stir continuously until cheese is melted. Allow to cook on low until ready to serve, stirring occasionally.
• Garnish with croutons, bacon, shredded cheese, pickles, or other favorite burger toppings of your choice.
• Enjoy!

Video

Notes

Half and half is a US dairy product made up of half cream and half milk. Feel free to substitute accordingly. You may also use heavy cream, which would make the soup much more rich.

10/14/15 This recipe was edited to reduce the Montreal Steak Seasoning to 1 tablespoon. It was originally published with 2 tablespoons of seasoning.

Nutrition

Serving: 1cup | Calories: 605cal | Carbohydrates: 10g | Protein: 34g | Fat: 46g | Saturated Fat: 22g | Cholesterol: 142mg | Sodium: 947mg | Sugar: 3g | Fiber: 0.3g | Calcium: 484mg | Iron: 2mg

Originally published October 2013, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Bacon Cheeseburger Beer Cheese Soup Recipe + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE CORN CASSEROLE WITH BACON

• Creamy, dreamy sauce + crispy bacon = instant crowd-pleaser
  
• Pantry-friendly ingredients and 35 minutes start to finish
  
• Bakes in one dish. Hello, easy cleanup!
  
• Perfect for holidays, potlucks, or weeknights
  
• Scales up effortlessly for a crowd

Corn and Bacon Casserole

This creamed corn casserole with bacon is one of the OGs here at TSRI. I first shared it back in November 2011, and let me tell you… it’s been winning over holiday tables and potlucks ever since!

We’ve made it countless times, and it never fails to get rave reviews. I could eat this straight from the pan with a spoon. No shame.

We don’t do boring sides around here, and this beauty proves it. Sweet corn, luscious creamy sauce, and that best daggum bacon crunch on top? Clean-plate-club energy, friends.

It’s the kind of casserole that makes people lean over the table and whisper, “Who made this?” (You did, you kitchen rockstar.)

Serving a feast? Pair bacon corn casserole with my Roasted Potatoes or Cheesy Potatoes Au Gratin and thank me later.

INGREDIENT NOTES

• Bacon: Thick-cut bacon holds texture after baking. Regular works, but use an extra slice or two. And reserve the drippings. They’re liquid gold for flavor!
  
  Have spare bacon, use it in our Bacon Stuffing Casserole! We stuff crispy bacon and beer cheese into a casserole that’ll make your night!
  
• Corn: Frozen kernels keep it easy and consistent. Fresh or well-drained canned corn also works, though fresh will taste sweeter.
  
• Flour: Briefly cooking the flour with drippings creates a roux for a silky (not grainy) sauce.
  
• Cream & Milk: Heavy cream delivers that luscious, melt-in-your-mouth texture. Swap in half & half or all milk to lighten it up (the sauce will be thinner).
  
• Sugar: A tiny bit enhances corn’s natural sweetness. Skip if using peak-season fresh corn.
  
• Seasonings: Kosher salt clings better, and black pepper balances the richness. Add a pinch of smoked paprika or cayenne if you like a subtle kick.
  
• Fresh Herbs: Parsley or chives add brightness at the end. Sprinkle onto corn bacon casserole just before serving.

VARIATIONS

Cheddar-Bacon Corn Bake: Stir in 1 cup shredded sharp cheddar before baking.

Jalapeño Popper Twist: Add ½ cup diced jalapeños and 4 ounces softened cream cheese.

Ritz Cracker Crunch: Top bacon corn casserole with 1 cup crushed Ritz tossed with 2 tablespoons melted butter.

Southwest Style: Mix in ½ cup diced roasted red peppers and 1 teaspoon chili powder.

Herb & Parm: Add ½ cup grated parmesan + fresh thyme leaves for a savory finish.

Bacon-Free: Omit bacon and sauté onions in 2 tablespoons butter, then add a pinch of smoked paprika for depth.

SERVING SUGGESTIONS

• Holiday Plate-Up: Serve alongside roasted turkey or ham with Best Ever Mashed Potatoes for a classic spread.
  
• BBQ Night: Pair corn and bacon casserole with pulled pork, coleslaw, and cornbread. Sweet, smoky, and perfect together.
  
• Comfort Feast: Add garlic green beans for the coziest Sunday dinner.
  
• Easy Upgrade: Finish with a squeeze of lime and chopped cilantro to brighten rich flavors.
  
• Beverage Pairing: A crisp chardonnay or sparkling apple cider cuts through the creaminess.

CORN WITH BACON CASSEROLE FAQ

Can I make this ahead?
Yes. Assemble corn with bacon casserole up to 24 hours in advance. Cover and refrigerate, then bake just before serving.

How do I keep the sauce silky?
Cook the flour for 1-2 minutes in the bacon drippings before adding the cream and milk, and slowly whisk while pouring in the liquid to prevent lumps or a grainy texture.

Can I double this recipe?
Absolutely. Use a larger baking dish (or two 1-quart dishes) and add 5–10 minutes to the bake time.

What’s the best way to reheat corn and bacon casserole?
Microwave individual servings or warm larger portions in the oven. If it looks too thick, stir in a splash of milk or cream until it loosens to your preferred consistency.

This recipe for corn casserole with bacon has lived on The Slow Roasted Italian since 2011, and it’s one we’ve tested, tweaked, and loved for years.

That kind of staying power tells you it works: creamy, dreamy, and reliable every single time.

I’ve made more cream-style casseroles than I can count, and the secret is fat + flour + gentle heat.

Bacon drippings bloom the aromatics and form a proper roux with the flour, so the cream emulsifies into a silky sauce instead of separating.

Another pro move: bake just until the edges bubble. Overbaking tightens the dairy and dulls the sweetness of the corn.

When I tested this with butter only, it was good… but those smoky drippings add a depth you can’t fake. Little technique, big payoff. That’s the TSRI way!

TOOLS NEEDED

• Large Skillet: Sauté bacon and build the sauce in one pan.
  
• Whisk & Wooden Spoon: Whisk for the cream sauce, spoon for folding in corn.
  
• 1-Quart Casserole Dish: Ideal size for even baking and bubbling edges.
  
• Measuring Cups & Spoons: Accuracy matters for the roux and dairy.
  
• Paper Towels: For draining bacon so it stays crisp on top.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Casserole Recipes

Creamy Chicken Noodle Casserole (Easy Recipe) + Video

Slow Cooker Chicken Enchilada Casserole Recipe

Easy Broccoli Cheese Casserole Recipe with Ritz Crackers

Best Ever Jiffy Corn Casserole Recipe + Video

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Corn and Bacon Casserole

Creamed Corn and Bacon Casserole is the ultimate side dish… creamy, comforting, and bursting with flavor. A reader favorite since 2011!!

Course Main

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6 – 8

Calories 258cal

Author Donna Elick

Ingredients

• 6 strips thick-cut applewood smoked bacon
• 1/2 medium yellow onion finely chopped (about ½ cup)
• 2 tablespoons all-purpose flour
• 2 garlic cloves minced (about 2 teaspoons)
• 1/2 tablespoon granulated sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 cup heavy cream
• 1/2 cup whole milk
• 2 12-ounce bags frozen whole kernel corn (about 4 cups)
• 1 tablespoon fresh parsley or chives chopped, for garnish

Instructions

• Preheat the Oven and Prepare the Pan: Preheat oven to 350°F. Lightly grease a 1-quart baking dish with butter or nonstick spray.
• Cook the Bacon: In a large skillet over medium heat, cook 6 strips thick-cut applewood smoked bacon until crisp, 8–10 minutes. Transfer to a paper towel–lined plate. Once cooled, crumble into small pieces. Reserve 2 tablespoons of bacon drippings in the skillet.
• Sauté the Onion and Build the Base: Add 1/2 medium yellow onion to the drippings and cook until soft and translucent, about 3–4 minutes. Stir in 2 tablespoons all-purpose flour, 2 garlic cloves, 1/2 tablespoon granulated sugar, 1/2 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper. Cook and stir for 1–2 minutes, until the mixture is bubbly and fragrant.
• Make the Cream Sauce: Slowly whisk in 1 cup heavy cream and 1/2 cup whole milk. Bring mixture to a simmer and cook until slightly thickened, 2–3 minutes.
• Add the Corn and Bacon: Stir in 2 12-ounce bags frozen whole kernel corn (about 4 cups) and half of the crumbled bacon. Cook for 1 minute to heat through.
• Bake the Casserole: Transfer the mixture to the prepared baking dish. Sprinkle with the remaining bacon. Bake uncovered for 20–22 minutes, or until the edges are bubbly and the top is lightly golden.
• Finish and Serve: Garnish with 1 tablespoon fresh parsley or chives. Serve hot.

Notes

Make-Ahead: Assemble up to 24 hours in advance; cover and refrigerate. Bake just before serving.

Storage: Refrigerate leftovers up to 3 days (airtight).

Reheating: Microwave 30-second bursts, stirring; add a splash of milk/cream if thick.

Freezing: Freeze up to 2 months (texture may change slightly because it’s cream-based).

Lighter swap: Use half & half or all milk; sauce will be less rich.

Nutrition

Serving: 1 | Calories: 258cal | Carbohydrates: 7g | Protein: 5g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 62mg | Sodium: 359mg | Sugar: 4g | Fiber: 0.3g | Calcium: 58mg | Iron: 0.3mg

Originally Published November 2011, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Corn and Bacon Casserole appeared first on The Slow Roasted Italian.

This makes the perfect side dish recipe! I love the crispy edges paired with the soft and tender middle.

And when I can add all my favorite toppings – whew, I’m already thinking about the next time I can enjoy this yummy dish! 

I love this spin on a regular baked potato because every bite is like enjoying thick potato chips that I can savor and enjoy. 

Plus, the recipe card shows that with just a few basic steps, you can create that hasselback style look in no time at all. 

Forget about typical sliced potatoes and give this great recipe a go. 

I’ve found that it’s the perfect addition to any dinner party and works great as a side dish option for a holiday meal. Pair with your favorite protein, or enjoy this as a main dish as is. 

And yes, you can even get this same look using sweet potatoes as well – so why not have fun with your starchy potatoes? 

Once you slice the potato and cook it, it’s all about adding your favorite toppings.

Melted butter, fresh herbs, garlic butter, salt and black pepper, shredded cheddar cheese, bacon, garlic and onion powder – all perfect choices for this impressive side dish! 

Hasselback Potatoes

Last month I needed the perfect side to go with my Bacon Bourbon Barbecue Chicken Kabobs — a potato that I could stuff with mounds of butter, cheese, and bacon. 

Although I am very fond of my Italian Potato Skins, I have made a lot of potato skins and wanted something different.

That’s when I remembered those accordion-like potatoes I saw everywhere last year!

Not one to do anything in half measures, I loaded my hasselback potatoes with bacon and cheese for the ultimate savory side dish. You will love them — we sure do!

If the bacon-cheddar combo is your weakness, you need to try our Bacon Cheddar Beer Potatoes Au Gratin! The same great flavors baked into a creamy, bubbly casserole!

Ingredient Notes and Substitutions

• Potatoes – Classic baking potatoes like Russet potatoes or Idaho are the best choice for this hasselback potatoes recipe. The bigger, the better!
  
  Yukon Gold potatoes are another popular choice, but they are better for appetizers due to their smaller size.
  
• Butter and Olive Oil – Thin slices of unsalted butter go inside each potato for moisture, while the oil helps crispy up the skin on the outside. 
  
  It’s best to use unsalted butter since you’ll be seasoning with salt, but don’t stress too much about it.
  
• Cheese – Use something gooey and flavorful when making cheesy hasselback potatoes. Medium cheddar is perfect!
  
  I personally like a Monterey Jack and Colby blend, but feel free to try Pepper Jack or a fiesta blend too.
  
• Bacon – I’ll often use my oven or air fryer to make large batches with little mess. In fact, you can slide a tray of strips into the oven to cook alongside the potatoes!
  
• Seasonings – Keep it simple with kosher salt and freshly ground pepper to taste!
  
  You could also add other flavors like Parmesan cheese, garlic herb butter, garlic salt, garlic cloves, fresh thyme, or even some cayenne pepper for a bit of heat. 

Tips and Tricks to Make Perfect Cheesy Hasselback Potatoes

• Avoid slicing all the way through the potato.

If you do, the cheese and bacon will simply fall out! All you need to prevent this is a wooden skewer or chopstick.

Place it against the long side of the potato. As you make slices, the skewer will stop the sharp knife from cutting through the base.

• Preheat your oven.

This seems like a no-brainer, but it really makes a big difference in texture!

Get your oven going while you prep the spuds so they can start cooking right away. The immediate heat will also crisp the skins to perfection.

• Add a boost of flavor.

There are plenty of seasoning options for hasselback potatoes with bacon! Classics include garlic and dried herbs like parsley, thyme, and rosemary.

Add subtle heat with smoked paprika, or kick things up a notch with cayenne powder or red pepper flakes.

Craving something unique? Try a Cajun spice blend or add a drizzle of balsamic vinegar when your cheesy hasselback potatoes come out of the oven.

Prep Ahead

• Scrub potatoes
• Cook and crumble bacon
• Grate the cheese, if shredding yourself

Serving Suggestions

Honestly, hasselback potatoes with bacon and cheese are hearty enough for a meal on their own. A simple green salad will balance your plate if needed.

But sometimes you want to feast! Serve loaded hasselback potatoes alongside roasted chicken, grilled steaks, or smoked shrimp.

They’re quite impressive on a holiday table with prime rib and tri tip as well. This hasselback potato recipe is so yummy paired with a ribeye steak and shrimp skewers! 

And don’t forget extra toppings! A dollop of sour cream and a sprinkle of chives or green onions are the perfect finish to this hasselback potatoes recipe.

The best thing about this delicious potato side dish is that it can go with just about anything! Pair it with everyday dinners, a special family dinner, or anytime you get the craving. 

Kitchen Tools You Will Need

• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
• Wooden Chopsticks or Skewers will prevent your knife from slicing all the way through the potatoes.
• A Rimmed Baking Sheet makes it easier to get hasselback potatoes with bacon in and out of the oven — and will prevent a mess!

Storing and Reheating Hasselback Potatoes with Bacon

Leftovers can be stored in the refrigerator for up to 4 days. Wrap each potato in foil or place them in an airtight container.

Return to the oven to reheat, about 15 minutes at 350°F. 

You can also reheat hasselback potatoes with bacon and cheese in the air fryer — it’s a great way to get them crispy again!

Hasselback Potatoes Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Olive Garden Copycat Recipes

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Crispy Bacon Cheddar Hasselback Potatoes Recipe

Crispy Hasselback Potatoes are the ultimate savory side dish. You can fill those potato slices with tons of gooey cheese and crisp bacon.

Course Side Dish

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 4 people

Calories 1023cal

Author Donna Elick

Ingredients

• 4 large Russet potatoes washed
• 4 tablespoons unsalted butter thinly sliced
• 1 teaspoon kosher salt divided, more or less, to taste
• 1/2 teaspoon fresh ground black pepper divided, more or less, to taste
• 1 teaspoon olive oil
• 8 ounces Monterey Jack and Colby cheese blend or your favorite
• 16 ounces thick cut bacon cooked and crumbled

Instructions

• Preheat oven to 400°F.
• Place a potato on a cutting board with a wood skewer or chopstick against each of the long sides (lengthwise). Cut 1/8th inch slices in the potato, stopping about 3/4 of the way through. The skewers will keep you from cutting all the way through.
• Drizzle potatoes with olive oil and place a piece of butter in between every few slices. Sprinkle with salt and pepper and bake for about 1 hour.
• The potatoes will slightly open up, so you can stuff cheese and bacon in between the slices. Use 2 ounces of cheese and 1/4 of the cooked bacon for each potato.
• Return potatoes to oven and cook for 5 more minutes, or until cheese is melted.
• Serve and enjoy!

Nutrition

Serving: 1 | Calories: 1023cal | Carbohydrates: 70g | Protein: 50g | Fat: 61g | Saturated Fat: 29g | Cholesterol: 168mg | Sodium: 2373mg | Sugar: 3g | Fiber: 5g | Calcium: 451mg | Iron: 4mg

Originally published October 2019, updated and republished October 2025

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Your taste buds will go crazy for this easy appetizer recipe! I love that you just need few simple ingredients to make it, which is probably why I cook them all the time. 

I’ve made these spicy Italian meatballs for party food, or as a main dish, too. With the great flavor, you really can’t go wrong. 

I’m also a big fan of these cocktail meatballs because they’re so much better than frozen meatballs! (and they really don’t have that much extra meal prep or work needed!) 

I’ve found that homemade meatballs are a great recipe for holiday parties, or simple summer dinners – and everything in between! 

The combination of ground beef paired with the chili powder really gives these juicy meatballs a kick of heat! 

You can even make these cooked meatballs spicier and create the perfect bite by adding a spicy sauce or hot sauce to your own serving. 

And if you have someone who doesn’t want added spice, you can make a batch of these 1-inch meatballs without the added heat. 

They’ll have their own plate of meatballs that they can eat on their own, and dip into BBQ sauce, grape jelly sauce, chili sauce, marinara sauce, or any other sauce ingredients that they’re craving. 

No matter if you’re a fan of authentic Italian meatballs, or are wanting a fun new twist, this recipe is a good reason to step outside your meatball comfort zone and try something new.

Everyone will love this simple meatball recipe! 

Spicy Meatballs

Combine the spicy, cheesy flavors of bacon wrapped jalapeno poppers with savory seasoned beef for perfectly poppable bites. 

Serve these spicy meatballs up at a party, then sit back and wait for everyone to beg you for the recipe!

Do you love the flavors of jalapenos and bacon? Or even stuffed meatballs in general? If so, you’ll love these meatballs for SURE! 

You can find the same flavors in my recipes for spicy taquitos and the ultimate jalapeno popper dip!

To see us make meatballs with bacon and jalapenos from start to finish, watch the video in this post!

ngredient Notes and Substitutions

• Ground Beef – Lean blends are better for the meatball mixture since there’s plenty of fat and moisture from the bacon, egg, and cheeses. 
  
• Bacon – I typically make large batches in the oven, but since you only need 3 strips for this spicy meatballs recipe, just use your air fryer!
  
• Jalapenos – Most of the heat comes from the ribs and seeds. Remove them to tone things down or leave them if you prefer a more intense heat.
  
  You can also decrease or increase the amount of peppers to tweak the spiciness to your liking. 
  
• Cheese – I like to add a little cream cheese to really capture that jalapeno popper flavor. 
  
  That, plus the Mexican cheese blend, makes these bacon meatballs just the right amount of gooey. You could also use mozzarella cheese or other types of cheese. 
  
• New Mexico Chili Powder – This seasoning is made up of ground, dried New Mexico chiles, typically red chiles. 
  
  Its heat level is moderate, but it has earthy and fruity undertones that set it apart from regular chili powder. If you don’t want spicy flavor added to these tender meatballs, you can omit. 

Tips and Tricks to Make Perfect Meatballs with Bacon

• Mix slowly and gently. 

Overmixing will create tough, dry meatballs! Combine the ingredients together gently, but more importantly, handle the meat mixture as little as possible.

• Use an ice cream scoop. 

You’ll have them portioned out in no time! Plus, they’ll cook more evenly since they are all the same size.

• Achieve the perfect shape. 

Lightly coat your hands with olive oil (or even water) so each meatball is easier to form without sticking to your hands. 

Plus, they will be easier to roll into the perfect round shape.

• Feeding a crowd? 

This spicy meatballs recipe can easily be doubled or even tripled to adequately serve as many people as you need to feed!

Prep Ahead

• Preheat oven
• Cook and dice bacon
• Dice jalapenos
• Mince garlic cloves

Kitchen Tools You Will Need

• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Baking Sheet – Used for anything from cookies to roasting, a good baking pan will last for years. For easy cleanup, line with Parchment Paper.
• Cookie Scoops – Great for spicy meatballs, cookies, ice cream, and portioning out leftovers. I’ve had this set for years and use them all the time.

Serving Suggestions

Jalapeno meatballs would pair wonderfully with salsa, sweet and sour, or even barbecue sauce!

If you want to turn them into a meal, you can serve them over rice, pasta, or even in buns for a spicy twist on a classic meatball sub.

Spicy Meatballs Recipe FAQ

Storing and Reheating Bacon Meatballs

Leftover meatballs can be stored in the refrigerator in an airtight container for 3 to 4 days or in a freezer bag in the freezer for up to 2 months. I think that they have even more flavor the next day!

You can also make a double batch so that you have some leftovers – I like to do that so I prep and cook once but get to enjoy twice. I always think that’s a good idea! 

When you’re ready to reheat and eat, set your oven to 350°F and bake them for about 10 minutes — 15 minutes if frozen — or until they are warmed through.

Enjoy!

With love, from our simple kitchen to yours.

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Spicy Jalapeno Popper Meatballs Recipe + Video

These Spicy Meatballs are stuffed with jalapeno peppers and crispy bacon, the perfect appetizer for game day or any day!

Course Appetizer

Cuisine American

Method Oven

Prep Time 5 minutes minutes

Cook Time 22 minutes minutes

Total Time 27 minutes minutes

Servings 50 (1 tablespoon) Poppers

Calories 26cal

Author Donna Elick

Equipment

• mixing bowl
• parchment paper
• baking sheets
• 1 tablespoon scoop

Ingredients

• 1 pound lean ground beef or turkey
• 2 ounces cream cheese
• 1 large egg
• 3 slices bacon cooked and diced
• 3 jalapeños finely diced
• 1/2 cup panko bread crumbs
• 4 garlic cloves minced
• 1/2 cup Mexican cheese blend
• 1 tablespoon dried oregano
• 1 teaspoon New Mexico chili powder
• 1 teaspoon of kosher salt
• 1/2 teaspoon black pepper

Instructions

• Preheat oven to 350°F.
• In a large mixing bowl, combine all ingredients. Mix well, do not over mix or you will have tough meatballs. Using a 1 tablespoon scoop, portion out meat and place on baking sheet. After all meatballs have been scooped onto tray, roll into balls.
• Bake for 20-22 minutes until lightly browned and cooked through.
• Serve and enjoy!

Video

Notes

When forming meatballs if you lightly coat your hands with olive oil the meatballs will form better and crack less. These are great to make ahead meatballs. Freeze when you make them and simply reheat at 350°F for 12-15 minutes.

Nutrition

Serving: 1 | Calories: 26cal | Carbohydrates: 1g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 70mg | Sugar: 1g | Fiber: 1g | Calcium: 13mg | Iron: 1mg

Originally published January 2013. Updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Spicy Jalapeno Popper Meatballs Recipe + Video appeared first on The Slow Roasted Italian.

Beef taquitos are the ultimate game day snack or party appetizer, and these are loaded with plenty of jalapeno popper flavor!

The lean ground beef paired with the crispy corn tortilla creates a great recipe without taking much time to do. 

I love recipes like this that use simple ingredients while giving maximum flavor. You can whip these up for game day events or have these easy taquitos as fun treats for home. 

The next time that you have a craving for Mexican food, you’re going to want to whip up this family favorite. 

It’s a great way to add a fun new flavor to your dinner table, and you can easily change up the taquito filling to try new things. 

Oven baked taquitos can be stuffed with leftover chicken breasts, shredded cheese, Mexican rice, shredded chicken, refried beans, diced green onions or red onions, or anything else that you want to add to the center of the tortilla. 

I’ve changed up the filling ingredients here and there, and it’s always a fun way to add new flavors! Even using cilantro lime rice and some salsa verde is a hit! 

This is just one of the reasons that this homemade taquitos recipe is a big hit for busy weeknights with only 15-20 minutes of cook time! 

Baked Taquitos Recipe

Cook up a large batch of these easy oven taquitos to serve everyone at once, or freeze them for whenever a future craving strikes. 

You can add them to a freezer-safe bag or airtight container for storage for later. 

If you can’t get enough of these spicy flavors, you’ll love my jalapeno popper meatball and pretzel bomb versions of this recipe.  

Or cook everything to make a full meal or fun finger food options to enjoy. 

There’s even a cheesy jalapeno dip if you want to double down on the heat!

Round out your feast with some crock pot buffalo wings and this copycat version of Hooter’s deep fried pickles.

Oven Taquitos Tips and Tricks

• Don’t overstuff! Adding more than 1 tablespoon of filling to each taquito will cause corn tortillas to separate. However, flour tortillas can hold up to 2 tablespoons of the meat mixture. 
  
• Rolling tip: Fresh tortillas are more pliable and easier to work with. 
  
  If you’re still having trouble, microwave a few at a time for about 20 seconds with a wet paper towel on top. Make sure to place seam-side down on the prepared baking sheet. 
  
• Swap out the meat. Ground turkey or chicken would be just as delicious, and both are a wonderful lean alternative. It’s such an easy recipe to customize! 
  
• Make clean-up a breeze! Line your pans with aluminum foil before adding nonstick spray. 
  
  When it’s time to do the dishes, just toss the foil in the trash! I also quick wipe the tray down with some paper towels. It’s the best busy weeknight meal with easy clean up. 
  
• Adjust the heat. New Mexico chile powder is earthy and a bit sweet, so these jalapeno cream cheese taquitos shouldn’t be too spicy. 
  
  If you like spice, add more hot sauce or cut the heat with some fresh lime juice. 
  
  That said, feel free to reduce the amount by half for a milder flavor. Or, add extra if you dare! 
  
  You could also add adobo sauce to this taquito recipe, or fill the center of each tortillas with diced chicken breast, leftover rotisserie chicken, or any other flavors. 
  
  This recipe is simple to change into baked chicken taquitos just by swapping the meat! 

Oven Taquitos Serving Suggestions

Set up a station with a variety of different dipping options and let everyone create their own plate!

Guacamole, sour cream, homemade salsa, or creamy nacho cheese sauce would all be delicious with these baked taquitos.

Baked Taquitos Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Baked Beef Taquitos (Cheesy Jalapeno Recipe) + Video

Baked Taquitos with jalapenos, beef, and gooey cheese will knock your socks off. Make this recipe for dinner or a easy party appetizers!

Course Main

Cuisine Mexican

Method Oven

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 24 – 48

Calories 257cal

Author Donna Elick

Ingredients

• 3 jalapeños 3-6, diced (more for spicy, less for mild)
• 16 ounces lean ground beef about 88%
• 1 tablespoon New Mexico chili powder
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• 1 teaspoon kosher salt plus more for sprinkling
• 1/2 teaspoon garlic powder
• 1 cup bacon crumbles 1 pound cooked and diced
• 8 ounces cream cheese softened
• 4 cups shredded Colby Jack cheese
• 24 small flour tortilla or corn tortillas 24 – 48 6 inch tortillas
• cooking spray

Instructions

• Heat oven to 425°F. Line 2 baking sheets with aluminum foil and lightly coat with cooking spray. Set aside.
• In a large (10 inch) skillet over medium-high heat cook ground beef and jalapeños, until cooked through. Break beef up with a spatula as it cooks. Add all seasonings and 1 cup of water. Stir and cover with the lid. Cook 10 minutes, remove the cover and continue to cook until water evaporates. Remove from heat. Add bacon. Stir to combine.
• Meanwhile, place cream cheese in a large bowl. Set aside.
• Add cooked beef mixture to cream cheese and stir until combined well. Add cheese and stir again until completely combined.
• Layout 4 tortillas at a time and add 1-2 tablespoons of mixture to the lower 1/3 of the tortilla. Roll the taquito tightly without tearing the tortilla. Place taquitos seam side down on the baking sheet. Repeat until the baking sheet is full, being careful not to allow the taquitos to touch. If the taquitos are unrolling or tearing, see cook’s note for tips.
• Spray taquitos with cooking spray and sprinkle with salt. Bake 15-20 minutes until the tortillas are crisp or the ends begin to brown.

Video

Notes

Filling tortillas with 1 tablespoon of the mixture will make approximately 48 taquitos. This works best with the corn tortillas, adding more causes the tortillas to separate. Flour tortillas perfectly hold 2 tablespoons of mixture.

Using fresh tortillas will give the best results, if you are having trouble rolling them, microwave a few at a time, for about 20 seconds, with a wet paper towel over the top. This extra step will help make them more pliable.

If taquitos are unrolling, add a dab of jalapeno popper mixture to the inside end of the taquito and gently press down to seal.

To freeze for later use: Prepare taquitos as described, but do not bake. Place baking pan in the freezer. Allow taquitos to freeze solid. Once frozen place into a resealable freezer bag (1 gallon works great)and store until ready to use.

They keep well for 6 months. To prepare frozen taquitos, preheat oven to 425°F and bake frozen taquitos for 20 minutes or until tortillas are crisp or ends are beginning to brown.

Why New Mexico Chile Powder? It has a deep dark reddish-brown color and features an earthy, sweet flavor and subtle, spicy heat. It is mildly hot and absolutely perfect in this sauce. It creates a truly authentic flavor! New Mexico Chili Powder can be found in the international aisle in the bulk bags or on Amazon. If you can’t find it you can substitute Ancho Chili Powder.

Nutrition

Serving: 1 | Calories: 257cal | Carbohydrates: 16g | Protein: 14g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 49mg | Sodium: 640mg | Sugar: 2g | Fiber: 1g | Calcium: 208mg | Iron: 2mg

Originally published September 2014, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Baked Beef Taquitos (Cheesy Jalapeno Recipe) + Video appeared first on The Slow Roasted Italian.