Enjoy!

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Other Easy No Churn Ice Cream Recipes

Strawberry Shortcake Ice Cream (No-Churn Recipe)

Strawberry Cheesecake Ice Cream (No Churn)

Twix Ice Cream (No Churn Recipe!)

Easy Raspberry Ice Cream (No Churn!)

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Reese’s Loaded Peanut Butter No-Churn Ice Cream

No churn Reese’s Peanut Butter Ice Cream has peanut butter cups, candy pieces, and sprinkles in every bite. Sweet, creamy, and crunchy!

Course Dessert

Cuisine American

Method Freezer

Prep Time 15 minutes minutes

Freeze Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 6 -8

Calories 917cal

Author Donna Elick

Ingredients

• 2 cups heavy whipping cream
• 1 14 ounce can sweetened condensed milk
• 1 cup creamy peanut butter, softened
• 1/2 cup sprinkles
• 1/2 cup mini peanut butter cups, chopped (about 3 ounces)
• 3/4 cup peanut butter candy pieces about 5 ounces

Instructions

• WHIP CREAM: In a large mixing bowl, beat 2 cups heavy whipping cream with an electric mixer on high speed until stiff peaks form, about 2 to 3 minutes.
• ADD BASE: Add 1 cup creamy peanut butter, softened and 1 14 ounce can sweetened condensed milk to the whipped cream. Beat on low speed for about 15 to 20 seconds until just combined.
• ADD MIX-INS: Add 1/2 cup sprinkles, 1/2 cup mini peanut butter cups, chopped , and 3/4 cup peanut butter candy pieces. Use a rubber spatula to gently fold until evenly distributed.
• TRANSFER: Spoon the mixture into an 8 x 4 inch loaf pan or freezer-safe container. Smooth the top with a spatula.
• FREEZE: Cover tightly with plastic wrap or a lid and freeze for at least 4 hours for a soft texture, or overnight for a firm, scoopable consistency.
• SERVE: Let sit at room temperature for 5 minutes before scooping. Serve in bowls or cones.

Notes

Make-Ahead: This ice cream can be made up to 2 weeks ahead and stored in the freezer.

Storage: Store in an airtight container in the freezer for up to 2 weeks.

Freezing Tip: Press plastic wrap directly onto the surface before covering to prevent ice crystals.

Ingredient Tip: Slightly warming the peanut butter makes it easier to mix and creates a smoother texture.

Nutrition

Serving: 1 | Calories: 917cal | Carbohydrates: 73g | Protein: 20g | Fat: 64g | Saturated Fat: 29g | Cholesterol: 114mg | Sodium: 374mg | Sugar: 66g | Fiber: 3g | Calcium: 280mg | Iron: 1mg

Originally published 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 supporting us, it helps us keep creating new recipes.

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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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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.

WHY YOU’LL LOVE THIS CINNABON RECIPE

• Tastes just like Cinnabon (maybe better!)
  
• Ultra-soft, fluffy dough that stays tender
  
• Thick, gooey cinnamon filling in every bite
  
• Classic cream cheese frosting that’s rich and smooth
  
• Perfect for make-ahead mornings or special occasions

Cinnabon Cinnamon Roll Recipe

These cinnamon rolls have a whole story behind them.

Chad first took me to Cinnabon back in 1998, and I fell hard. For the cinnamon rolls first… and then eventually for him too. Although honestly, the cinnamon rolls might’ve helped {wink}.

And all these years later, we still love them.

So, of course, I had to figure out how to make Cinnabon cinnamon rolls at home.

And this version? This is the one we keep coming back to. Soft, gooey, loaded with that cinnamon sugar filling… it just hits the same way every time.

I’ve made this Cinnabon cinnamon roll recipe for Christmas morning, the weekends, and anytime a craving hits. Because why wait for a special occasion when you don’t have to? 

INGREDIENT NOTES

• Active Dry Yeast: Make sure your water is warm, not hot. Using a kitchen thermometer will help. If it’s too cold, the yeast won’t bloom. Too hot, and you’ll kill it.
  
• Buttermilk: Adds tenderness and a slight tang that balances the sweetness.
  
• Eggs & Butter: Bring these to room temperature before starting this Cinnabon cinnamon rolls recipe, even for the portion of butter that needs to be melted. 
  
• All-Purpose Flour: Add this gradually. Too much will make the rolls dense instead of soft.
  
• Cornstarch: Helps keep the filling soft and gooey instead of melting away.
  
• Brown Sugar: Packed for that deep, molasses-rich sweetness in the filling.
  
• Cream Cheese: Use full-fat for the best texture and flavor in the frosting.

VARIATIONS

Extra Gooey: Add a little extra butter and brown sugar to the filling.

Pecan Crunch: Sprinkle chopped pecans over the filling before rolling the dough.

Orange Cream Cheese Frosting: Add a bit of orange zest to the frosting.

Lighter Sweetness: Reduce the amount of brown sugar slightly.

Single Pan Batch: Bake all of the Cinnabon cinnamon rolls in one pan for softer edges.

Overnight Rolls: Assemble the night before and bake fresh in the morning.

SERVING SUGGESTIONS

• Pair with a strawberry banana smoothie for something fresh on the side.
  
• Serve warm with coffee and our Easy Breakfast Casserole for a full spread.
  
• Add rolls to a brunch table with our Baked French Toast Casserole.
  
• Serve this Cinnabon recipe alongside sausage breakfast sliders for a sweet and savory mix.
  
• Enjoy one warm… standing at the counter… before anyone else gets to them!

CINNABON CINNAMON ROLLS FAQ

HOW TO MAKE CINNAMON ROLLS WITHOUT A MIXER

With a little bit of elbow grease, you can mix the dough by hand instead.

1. Activate the yeast. Combine water, yeast, and sugar in a large bowl and let the mixture sit for 5-10 minutes until foamy. Then, stir in the buttermilk, eggs, and melted butter.
   
2. Form the dough. Add the salt and flour and mix until you can no longer stir with a spoon.
   
3. Knead. Turn the dough out onto the floured countertop and knead for 3-5 minutes. Once the dough is no longer sticky, add it to an oiled bowl for the first rise. Continue the Cinnabon cinnamon roll recipe from there.

I’ve made this recipe of cinnamon rolls from Cinnabon enough times to know… the dough tells you everything.

If it feels too firm while you’re mixing, it probably is. That’s where people go wrong. They keep adding flour until it’s easy to handle, but that’s not what you want here.

You want soft. Slightly tacky. That’s what gives you that fluffy, pull-apart texture.

And the double frosting? That’s not extra. That’s intentional.

The first layer melts into the rolls, the second sits on top. That’s how you get that true Cinnabon-style finish.

TOOLS NEEDED

• Stand Mixer with Dough Hook: Makes kneading easy and consistent.
  
• Mixing Bowls: For dough, filling, and frosting.
  
• Rolling Pin: To get that large, even rectangle.
  
• 9×13 Baking Dishes: Gives the rolls space to rise and bake evenly.
  
• Sharp Knife or Bench Scraper: For clean cuts without squishing the rolls.

Enjoy!

With love, from our simple kitchen to yours.

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Other Favorite Breakfast Recipes

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Cinnabon Cinnamon Roll Recipe (Copycat)

This Cinnabon Cinnamon Roll Recipe makes soft, sweet rolls with cinnamon-sugar filling and cream cheese frosting… just like the originals!

Course Dessert

Cuisine American

Method Oven

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Rise ime 2 hours hours

Total Time 2 hours hours 50 minutes minutes

Servings 12

Calories 627cal

Author Donna Elick

Ingredients

Rolls

• 1 tablespoon unsalted butter
• 2 1/4 teaspoons active dry yeast, 1 packet
• 1 cup warm water 110 to 120°F
• 1/2 cup granulated sugar
• 1/4 cup buttermilk
• 2 large eggs
• 7 tablespoons unsalted butter
• 5 1/2 to 6 cups all-purpose flour
• 2 teaspoons kosher salt

Filling

• 1 stick unsalted butter, softened 1/2 cup
• 1 1/2 cups packed light brown sugar
• 2 tablespoons ground cinnamon
• 1 tablespoon cornstarch

Frosting

• 4 ounces cream cheese, softened
• 1/2 stick unsalted butter, softened 1/4 cup
• 1 cup powdered sugar
• 1/2 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt

Instructions

• PREHEAT AND PREP PANS: Preheat the oven to 350°F. Grease two 9 x 13 inch baking dishes with 1 tablespoon unsalted butter
• ACTIVATE YEAST: In the bowl of a stand mixer, combine 1 cup warm water and 1/2 cup granulated sugar. Sprinkle 2 1/4 teaspoons active dry yeast, 1 packet over the top and stir gently. Let sit for 5 to 10 minutes until foamy.
• MELT BUTTER: Melt 7 tablespoons unsalted butter and set aside to cool slightly.
• MAKE DOUGH: Add 1/4 cup buttermilk, 2 large eggs, and the melted butter to the yeast mixture. Mix on low speed. Add 5 1/2 to 6 cups all-purpose flour, 1 cup at a time, then add 2 teaspoons kosher salt. Continue adding flour slowly until a soft dough forms, about 5 ½ to 6 cups total.
• KNEAD DOUGH: Knead with a dough hook on medium speed for 5 minutes until the dough is smooth and slightly tacky. The dough should be soft but not sticky.
• FIRST RISE: Transfer the dough to a lightly greased bowl if needed. Cover loosely and let rise in a warm place for 60 to 90 minutes until doubled in size.
• MAKE FILLING: In a medium bowl combine 1 1/2 cups packed light brown sugar, 2 tablespoons ground cinnamon, and 1 tablespoon cornstarch. Stir until well combined.
• ROLL DOUGH: Turn the dough onto a lightly floured surface and roll into an 18 x 24 inch rectangle.
• ADD FILLING: Spread 1 stick unsalted butter, softened evenly over the dough, leaving a 1 inch border along one long edge. Sprinkle the brown sugar mixture evenly over the butter and press gently so it sticks.
• ROLL AND CUT: Starting from the long edge, roll the dough tightly into a log. Pinch the seam to seal. Cut into 12 equal rolls.
• SECOND RISE: Place 6 rolls in each prepared baking dish, spacing them evenly. Cover and let rise for 60 to 90 minutes until doubled in size.
• BAKE: Bake for 18 to 22 minutes until golden brown, rotating pans halfway through baking.
• MAKE FROSTING: In a large bowl beat 4 ounces cream cheese, softened and 1/2 stick unsalted butter, softened until smooth and fluffy. Add 1 cup powdered sugar, 1/2 tablespoon fresh lemon juice, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt. Beat for 3 to 5 minutes until light and creamy.
• FROST ROLLS: Spread half of the frosting over the warm rolls. Let cool slightly, then spread the remaining frosting on top.
• SERVE: Serve warm and enjoy.

Video

Notes

Make-Ahead: Assemble the rolls and place them in the baking dishes. Cover and refrigerate overnight. Let sit at room temperature for 30 minutes before baking.

Storage: Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.

Reheating: Warm individual rolls in the microwave for 15 to 20 seconds or reheat in a 300°F oven for 8 to 10 minutes.

Freezing: Freeze baked rolls in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Ingredient Tip: The dough should feel soft and slightly tacky. Avoid adding too much flour or the rolls will be dense.

Nutrition

Serving: 1 | Calories: 627cal | Carbohydrates: 97g | Protein: 9g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 89mg | Sodium: 544mg | Sugar: 46g | Fiber: 3g | Calcium: 72mg | Iron: 3mg

Originally published November 2013, 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 supporting us, it helps us keep creating new recipes.

The post Cinnabon Cinnamon Roll Recipe (Copycat) + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS ROASTED SALSA VERDE RECIPE

• Fresh roasted flavor that beats store-bought
  
• Bright, tangy, and perfectly balanced
  
• Easy 30-minute recipe
  
• Freezer friendly
  
• One of the most versatile sauces in the kitchen

Roasted Salsa Verde

We love, love, love salsa verde in this house. That bright, tangy green salsa. You know, the one that shows up on every taco truck table. 

Honestly, we use it in so many recipes that it’s almost embarrassing. Enchiladas, carnitas, tacos, burrito bowls, casseroles, even soup… if there’s a way to add salsa verde to it, we’ve probably tried it.

Often, I’ll reach for Macayo’s Salsa Verde, which is one of my favorite shortcuts. But when I really want to knock a recipe out of the park, I make it from scratch.

Making salsa verde with roasted tomatillos and peppers makes all the difference. The flavor gets deeper, a little smoky, and much more complex than anything from a jar.

And once you taste it fresh? You start finding excuses to put this roasted salsa verde on everything.

INGREDIENT NOTES 

• Tomatillos: The base of salsa verde. When roasted, they develop a deeper, slightly sweet flavor. The fruit inside should feel firm and smooth, but the husks should be slightly loose.
  
• Jalapeño & Serrano Peppers: Provide heat and complexity. Removing the seeds keeps the salsa mild.
  
• Garlic: Roasting softens the sharp bite and adds savory depth.
  
• White Onion: Adds brightness and balance to the salsa.
  
• Fresh Cilantro: Essential for that classic salsa verde flavor.
  
• Lime Juice: Brings acidity that brightens the entire salsa.

VARIATIONS

Smoky Salsa Verde: Add a roasted poblano pepper to the mix.

Extra Spicy Version: Leave the seeds in the peppers and add another serrano.

Avocado Salsa Verde: Blend in 1 ripe avocado for a creamy version.

Charred Tomatillo Salsa: Grill the tomatillos and peppers instead of broiling.

SERVING SUGGESTIONS 

• A must for chicken tacos and carnitas!
  
• Use it for enchiladas or smothered burritos.
  
• Eat roasted tomatillo salsa verde straight with tortilla chips.
  
• Spoon some over burrito bowls.
  
• Drizzle over fried eggs, huevos rancheros, or breakfast tacos.
  
• Use this roasted salsa verde recipe in our chicken soup.
  

ROASTED TOMATILLO SALSA VERDE FAQ

Roasting the vegetables before blending is what makes this roasted tomatillo salsa verde recipe so special. 

The high heat caramelizes the tomatillos and lightly chars the peppers, which adds depth and removes the raw bite you sometimes get with uncooked salsa verde.

Letting the salsa rest in the refrigerator for a little while also helps the flavors meld together, creating a brighter and more balanced sauce.

TOOLS NEEDED 

• Rimmed Baking Sheet: For roasting the tomatillos, peppers, and garlic.
  
• Blender or Food Processor: To blend the sauce into an even, smooth consistency.
  
• Knife and Cutting Board: Prepping veggies is a breeze.
  
• Citrus Juicer: Optional, but it easily gets every last drop out of the limes.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Condiment Recipes

Easy Homemade Red Enchilada Sauce Recipe

Homemade Honey Mustard Dipping Sauce Recipe + Video

Big Mac Sauce McDonald’s Copycat Recipe

Best Ever Jack Daniels BBQ Sauce (Homemade Recipe)

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Roasted Salsa Verde

Roasted Salsa Verde is easy to make from scratch, and the complex flavor is so much better than anything jarred! Ready in 30 minutes or less.

Course Condiment

Cuisine Mexican

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Cool Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 24 makes about 3 cups

Calories 11cal

Author Donna Elick

Ingredients

• 1 1/2 pounds tomatillos, husked, rinsed, and halved
• 1 medium jalapeño pepper, halved and seeds removed (for more heat, leave some seeds)
• 1 medium serrano pepper, halved and seeds removed (for more heat, leave some seeds)
• 3 cloves garlic, peeled
• 1/4 small white onion, chopped about ½ cup
• 1/2 cup fresh cilantro, chopped (leaves and tender stems)
• 1 medium lime, juiced (about 2 tablespoons)
• 1 teaspoon kosher salt

Instructions

• PREHEAT BROILER: Place an oven rack about 6 inches below the broiler and preheat the broiler. Lightly grease a rimmed baking sheet.
• ARRANGE VEGETABLES: Place 1 1/2 pounds tomatillos, husked, rinsed, and halved cut side down on the baking sheet. Add 1 medium jalapeño pepper, halved and seeds removed , 1 medium serrano pepper, halved and seeds removed, and 3 cloves garlic, peeled.
• BROIL VEGETABLES: Broil for about 5 minutes until the vegetables begin to blister. Remove the garlic cloves so they do not burn. Continue broiling the tomatillos and peppers for another 5 to 7 minutes until the skins are charred and blistered.
• COOL VEGETABLES: Remove the baking sheet from the oven and allow the vegetables to cool for about 10 minutes.
• BLEND SALSA: Add the roasted tomatillos, peppers, garlic, 1/4 small white onion, chopped, 1/2 cup fresh cilantro, chopped, 1 medium lime, juiced, and 1 teaspoon kosher salt to a blender or food processor.
• PULSE: Pulse until the salsa reaches your desired consistency. For a chunkier salsa, pulse a few times. For a smoother salsa, blend longer.
• SERVE: Taste and adjust salt if needed. Serve immediately or refrigerate for later use.

Notes

Make-Ahead: Salsa verde can be made up to 2 days ahead. The flavor improves as it sits in the refrigerator.

Storage: Store in an airtight container in the refrigerator for up to 1 week.

Freezing: Freeze salsa verde in small containers for up to 3 months. Thaw overnight in the refrigerator and stir before serving.

Heat Tip: For a milder salsa, remove all seeds from the peppers. For a spicier salsa, leave some seeds or add another serrano pepper.

Ingredient Tip: Tomatillos should be bright green and firm with a dry papery husk. Rinse them well after removing the husk to remove the sticky residue.

Nutrition

Serving: 1 | Calories: 11cal | Carbohydrates: 2g | Protein: 0.3g | Fat: 0.3g | Saturated Fat: 0.04g | Sodium: 108mg | Sugar: 1g | Fiber: 1g | Calcium: 4mg | Iron: 0.2mg

Originally published April 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 Roasted Salsa Verde appeared first on The Slow Roasted Italian.

Pasta Salad Recipes

I love a good pasta salad… and I love the never-ending mix-and-match options available. Tender pasta, some veggies, a protein, and an incredible dressing. That’s all there is to it!

There’s inspiration to be found just about anywhere, not just at the deli counter. Buffalo chicken, steak fajitas, Asian noodles, and fast food favorites. So many flavors to choose from.

We’re sharing 40 of our best pasta salad recipes ever, plus tips for balancing textures and flavors or planning for a crowd. 

They’re grouped by ingredient or inspiration, so it’s easy to find just what you’re looking for. Or maybe a few things you hadn’t thought of!

What Makes a Good Pasta Salad?

The best pasta salad recipes start with perfectly cooked pasta. Aim for al dente, meaning with a slight bite, and rinse with cold water immediately after draining to stop it from cooking further.

Pasta will soften a bit more as it absorbs some of the dressing, resulting in the perfect texture when it’s time to eat.

Balance is also key… both in flavor and in what ends up on your fork! 

Use the pasta size and shape as your guide for chopping meats and veggies so you get a little bit of everything in every bite.

Make sure there’s a mixture of flavors and textures going on too. Pasta salad recipes shouldn’t lean too savory or too sweet. And if it tastes like something is missing, that something is probably acid (citrus juice or vinegar) or salt.

Tips for the Best Ever Pasta Salad Recipes

• Assemble ahead of time. The flavor is even better when it’s had time to chill in the fridge.
  
• Hold off on delicate ingredients. Greens wilt over time, and some produce (avocados and apples) will brown quickly. Add these just before serving.
  
• Reserve some of the dressing. Add it just before serving for a quick refresh.
  
• Scale up for crowds. Aim for ½-¾ cup per person as a side, or up to 1 ½ cups as a main dish.
  
• Keep it cool. If transporting, use an insulated bag with ice packs. Doesn’t hurt to keep the bowl over ice for serving, either!

CLASSIC PASTA SALAD RECIPES

These are the potluck favorites. The ones that get requested over and over again… and disappear the fastest from the table.

• Southern Macaroni Salad
  Just like mom used to make! Creamy, crunchy, and just right for a BBQ side dish.
  
• Classic Tuna Pasta Salad
  Another creamy favorite, improved with a lemon and dill dressing with plenty of zip.
  
• Pesto Pasta Salad with Chicken
  Summertime in a bowl. Juicy tomato, creamy mozzarella, tender chicken, and crunchy pine nuts tied together with basil pesto.
  
• Creamy Pasta Salad with Peas and Onions
  An easy 20 minute side dish smothered in an incredible lemon chive dressing.
  
• Patriotic Tri Color Pasta Salad
  A 4th of July classic with pepperoni, olives, tomatoes, and cheese. Skip the dye to enjoy it all summer long.
  

SANDWICH INSPIRED FLAVORS

All the best sandwich fillings transformed into easy pasta salad recipes. Less assembly, not as heavy, and a great way to stretch ingredients too.

• BLT Pasta Salad with Creamy Dressing
  Crispy bacon, crunchy lettuce, and juicy tomatoes meet a tangy, creamy dressing and tender pasta.
  
• Po’Boy Shrimp Pasta Salad
  A little bit spicy and a whole lot juicy, with tender shrimp and tortellini in a fabulous remoulade dressing.
  
• Big Mac Pasta Salad
  Transform the popular fast-food hamburger into a hearty pasta salad, complete with a heavy dose of homemade Big Mac Sauce.
  
• Rotini Pasta Salad with Avocado
  Everything you love about a Bacon Avocado Club mixed with tender tri-color rotini and Italian dressing.
  
• Cuban Sandwich Pasta Salad
  Meat, veggies, a Mojo dressing, and plenty of cheese. A summertime staple that disappears fast!
  

MEDITERRANEAN PASTA SALADS

If there’s a way to add Italian (hello!) or Greek flavors to a meal, I’m going to find it. Tangy, bright, and always cheesy.

• Tuscan Tortellini Pasta Salad Recipe
  Packed with Italian flavor and cheese-stuffed pasta, tossed with a tangy white wine vinaigrette.
  
• Best Greek Tortellini Pasta Salad Recipe
  This one’s got tons of veggies, Kalamata olives, and feta cheese. Hearty but refreshing.
  
• Easy Greek Spaghetti Pasta Salad
  A lighter take on traditional spaghetti with a bright red wine vinaigrette and plenty of feta.
  
• Best Ever Antipasto Pasta Salad
  3 types of meat, salty cheese and olives, artichoke hearts, tomatoes, red onion… this one’s got everything!
  
• Mediterranean Style Orzo Pasta Salad
  One of the best pasta salad recipes for potlucks and cookouts. Even better than the Costco original.
  
• Orecchiette Pasta Salad
  Featuring juicy tomatoes, crisp bell peppers, tangy feta, briny olives, and fresh basil. It’s a Mediterranean-inspired delight.
  
• Italian Balsamic Pasta Salad
  A medley of herb-marinated tomatoes meets salami, olives, and cheese with rich, balsamic flavor.
  

TEX-MEX

Craving a little kick? These are the best ever pasta salad recipes to meet the moment. Deeply savory, packed with veggies, and enough heat to keep things interesting.

• Mexican Pasta Salad with Flank Steak
  Fajita steak and veggies paired with cucumber, tomatoes, and pickled jalapeños in a cilantro lime dressing.
  
• Best Ever Taco Pasta Salad
  Classic taco fillings like ground beef, cheese, and avocado meet cheesy Doritos and a tangy Catalina dressing.
  
• Mexican Street Corn Pasta Salad
  If you’re a fan of elotes and esquites, this pasta salad takes street corn to the next level. The perfect cookout side dish.
  
• Southwest Pasta Salad Recipe
  Made with char-grilled corn, black beans, avocado, and cheese with a smoky chipotle ranch dressing.
  
• Best Loaded Cowboy Pasta Salad Recipe
  An extra hearty side or main with a creamy dressing that has just enough bite. Packed with ground beef, bacon, beans, and veggies.
  

VEGETARIAN PASTA SALADS

If you’re tired of the same ol’ deli-counter mix-ins or simply want a meat-free meal, these pasta salad recipes will fit the bill. 

• Hawaiian Macaroni Salad
  A staple on Hawaiian lunch plates, this tangy and creamy mac salad has plenty of crunch.
  
• Creamy Cold Tortellini Pasta Salad
  Instead of the usual coleslaw, pair tender tortellini with a rainbow of fresh veggies and a simple creamy dressing.
  
• Dill Pickle Pasta Salad
  Tangy and creamy with a satisfying crunch. Perfect with burgers and BBQ favorites.
  
• Pasta Salad with Feta Cheese and Tomatoes
  Kalamata olives plus sundried and grape tomatoes paired with salty, tangy cheese. All in an easy, red wine vinaigrette!
  
• Grilled Summer Vegetable Pasta Salad
  Eggplant, zucchini, bell pepper, and tomatoes grilled until caramelized, tossed with tender pasta, and topped with plenty of Parmesan cheese.
  
• Easy Asian Noodle Salad Recipe
  This one’s especially good with salmon or grilled steak. Colorful veggies meet peanuts, cilantro, and spaghetti soaked in an Asian-inspired dressing.
  

BACON-LOADED

Salty, crispy, savory bacon bits put any dish over the top. They pair well with veggies, chicken, cheese, and even seafood!

• Bacon Avocado Pasta Salad
  Just 5 ingredients in this dish, plus 5 more for the dressing. Simple, savory, delish.
  
• Chicken Bacon Ranch Pasta Salad
  One of our favorite pasta salad recipes for summer and easy to customize with different veggies.
  
• Bacon Ranch Pasta Salad Recipe with Tortellini
  A classic flavor combo made even heartier with crunchy vegetables and cheese-stuffed pasta.
  
• Broccoli Pasta Salad Recipe with Bacon and Cheddar
  The star of the barbecue with a creamy Dijon-mayo dressing soaked into every bite.
  
• Bacon Shrimp Pasta Salad
  A seafood twist on the classic macaroni salad, made with bowtie pasta and a tangy homemade dressing.
  

MORE EASY PASTA SALAD RECIPES

A few more of our favorites, from bright and herbaceous to savory, game day flavors.

• Ultimate Green Goddess Pasta Salad
  All the flavor of the Panera salad, but with shells instead of lettuce. Enjoy it as a side or add rotisserie chicken to make it a meal.
  
• Copycat Costco Tortellini Pasta Salad
  Packed with fresh and flavorful ingredients like cheese tortellini, juicy tomatoes, briny olives, spicy salami, and creamy mozzarella pearls.
  
• Buffalo Chicken Pasta Salad
  A rigatoni pasta salad with all the tongue-tingling flavor of your favorite wings.
  
• Cobb Pasta Salad
  Loaded with a hearty mix of chicken, bacon, and hard boiled eggs. Toss with ranch or blue cheese dressing… it’s up to you!
  
• Easy Pizza Pasta Salad Recipe with Tortellini
  A blend of your favorite pizza toppings and cheesy pasta in a zesty, tangy dressing.
  
• Cheesy Caprese Pasta Salad
  Tomatoes, mozzarella, and fresh basil mixed with corkscrew pasta and sun-dried tomato pesto.
  
• Hawaiian Tortellini Pasta Salad
  Creamy pineapple-ginger dressing coats ham, veggies, and pineapple tidbits. It’s like a party in your mouth!

Enjoy!

With love, from our simple kitchen to yours.

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Originally published April 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 40 Best Pasta Salad Recipes appeared first on The Slow Roasted Italian.

If you love Mexican food that’s easy to make, homemade chicken taquitos are one of the tastiest treats out there. You’ll see why it’s one of my favorite recipes! 

Even better, you can make several large batches to keep hungry guests fed or stash some in the freezer for an easy weeknight meal! 

I love these crispy tortillas and that creamy chicken filling. 

Forget about buying these at the grocery store, or spending a ton of money to eat them at a restaurant. 

The easy chicken mixture paired with the shredded cheese make these the best homemade taquitos ever. Talk about the perfect quick weeknight dinner! 

Chicken and Cheese Taquitos

Perfectly crispy on the outside, rich and creamy in the center, and positively bursting with flavor — these baked chicken taquitos are everything you could want from an appetizer.

I have other taquito recipes too! One uses seasoned beef instead of poultry, or try this one for breakfast!

Looking for more chicken appetizers? My Chicken Pesto Sandwich recipe might be exactly what you’re looking for!

Chicken Taquito Recipe Tips

• Use flour tortillas or freshly made corn tortillas. 
  
  These creamy chicken taquitos are easier to roll because they are nice and pliable. 
  
  If you are having trouble rolling them, microwave a few at a time for about 20 seconds with a wet paper towel on top before adding the filling.
  
  This gives you warm tortillas that are a bit more flexible. 
  
  I always put them seam side down as well to keep the mixture in the middle. Also, if you use small flour tortillas, those can be harder to roll, so keep that in mind when making this main course. 
  
• Short on time? 
  
  Instead of cooking and shredding chicken yourself, grab a rotisserie chicken from the store. 
  
  Use just what you need for this recipe, then save the rest for another dinner, or make some chicken salad for sandwiches!
  
  It’s the perfect way to use leftover chicken without stressing out and adding a ton of extra work for the flavorful filling. 
  
• Add extra heat. 
  
  Include some diced jalapeños or diced green chiles if you want extra spicy chicken and cheese taquitos. This is a great way to add some heat and spice to some, but not all. 
  
• Evenly divide the filling. 
  
  I like to use a cookie scoop, so each taquito has the same amount of the delicious, cheesy mixture in the center.

Don’t forget that you can also change up the cheese to fit your taste buds. 

You can use Colby jack cheese, Monterey jack, a Mexican blend cheese, or even some sharp cheddar – all are great options to pair with the rest of the taquito filling ingredients. 

EASY KITCHEN HACK

I’ve got an EASY way to shred chicken!

Toss cooked poultry (without the bones) in a stand mixer, fitted with the paddle attachment. Run it on low speed and you’ll have perfect shreds in a snap!

Homemade Chicken Taquitos Serving Suggestions

You can’t have shredded chicken taquitos without some kind of dip! 

Guacamole and salsa are the classic choices, but a creamy nacho cheese sauce would be just as tasty.

Or, cool down the heat with buttermilk ranch or Green Goddess dressing instead!

Chicken and Cheese Taquitos FAQ

Freezing Shredded Chicken Taquitos

Prepare the recipe as directed, but don’t bake them. Transfer as many as you would like to a resealable freezer bag and store for up to 6 months in the freezer.

When you’re ready to eat, bake the frozen taquitos as directed until the ends begin to brown. Keep in mind that smaller batches will cook faster.

Enjoy!

With love, from our simple kitchen to yours.

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Other Simple Mexican Food Favorites

Print

Baked Chicken and Cheese Taquitos Recipe + Video

Shredded chicken and cheese taquitos are the ultimate Mexican snack or appetizer, perfect for game day or parties!

Course Main

Cuisine Mexican

Method Oven

Prep Time 35 minutes minutes

Cook Time 15 minutes minutes

Total Time 50 minutes minutes

Servings 20

Calories 204cal

Author Donna Elick

Equipment

• rimmed baking sheet
• aluminum foil
• food processor OR
• high speed blender
• mixing bowls
• box grater
• citrus juicer

Ingredients

• 8 ounces cooked chicken breast shredded
• 4 ounces cream cheese softened
• 6 tablespoons Hidden Valley® Sweet Chili Ranch
• 1/4 cup lime juice
• 1 tablespoon New Mexico chili powder
• 1/2 teaspoon kosher salt (plus more for topping taquitos)
• 2 cups shredded Colby Jack cheese
• 2 tablespoons chopped scallions
• 20 small flour tortillas 20 6" or 40 small corn tortillas
• cooking spray

Instructions

• Heat oven to 425°F.

  Line 2 baking sheets with aluminum foil. Lightly coat with non-stick cooking spray, and set aside.
• Place chicken breast in a food processor, stand mixer or high powdered blender and process until chicken has been pulverized.

  *If you need to avoid texture/meat issues, you can skip this step and use diced or shredded chicken.
• Place cream cheese in a large bowl with shredded chicken, dressing and lime juice. Stir until well combined.

  Add shredded cheese and scallions; stir again until completely combined.
• Lay out 4 flour tortillas at a time. To each tortilla, add 2 tablespoons of chicken mixture (use 1 tablespoon if using corn tortillas) to the lower 1/3 of the tortilla.

  Roll the taquitos tightly, being careful not to tear the tortillas. Place taquitos seam side down on the baking sheet.

  Repeat until the baking sheet is full, leaving space between taquito. If the taquitos are unrolling or tearing, see recipe card notes for tips.
• Spray taquitos with non-stick cooking spray and sprinkle with salt.

  Bake 12-15 minutes, until the tortillas are crisp or the ends begin to brown.
• Serve and enjoy!

Video

Notes

• Filling tortillas with 1 tablespoon of mixture will make approximately 40 taquitos. This is the ratio I use when cooking corn tortillas, as more mixture causes the tortillas to tear.
• 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 damp paper towel over the top. This makes them more pliable.
• If taquitos are unrolling, add a dab of filling mixture to the inside end of the taquito and gently press down to seal.

To freeze for later use:

1. Prepare taquitos as described, but do not bake.
2. Place into a resealable freezer bag (1 gallon works great) and store until ready to use. They freeze well for up to 6 months.

To prepare frozen taquitos, preheat oven to 425°F and bake frozen taquitos for 12-15 minutes (small batches cook much quicker) or until tortillas are crisp or ends are beginning to brown. Serve and enjoy!

Nutrition

Serving: 1 | Calories: 204cal | Carbohydrates: 16g | Protein: 10g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 432mg | Sugar: 2g | Fiber: 1g | Calcium: 145mg | Iron: 1mg

Originally published June 2015, 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 Baked Chicken and Cheese Taquitos Recipe + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE BEAN AND CHEESE BURRITOS

• Quick & easy: Only 5 minutes of prep.
  
• Budget-friendly: About $1 per serving.
  
• Freezer-ready: Perfect for stocking up.
  
• Customizable: Change up the beans, cheese, or salsa.
  
• Family-approved: Great for both picky eaters and hungry teens.

Bean and Cheese Burrito Recipe

Listen… I don’t know about you, but burritos are one of those meals I could eat every single day and not get tired of them. 

I’ll eat them for breakfast and grab one from the drive-thru when I’m out, but these Bean and Cheese Burritos are exactly what I want on a crazy weeknight. No fuss, all flavor. 

The beans are creamy, the cheese gets all melty and gooey, and the salsa gives them just the right little kick. Toast ‘em, bake ‘em, or freeze ‘em… these burritos don’t judge. 

Make a double batch (trust me!) because once the kids see these golden beauties cooling on the counter, half will disappear before they ever make it to the freezer.

And if you have a little bit more time on your hands, my California Burritos with seared steak, crispy fries, melty cheddar, and creamy sour cream has always been an indulgent, messy favorite!

INGREDIENT NOTES

• Refried Beans: Two cans of classic refried beans work perfectly. Homemade? Even better. You’ll need about 3 cups. We love Rosita’s Spicy Refried Beans.
  
• Salsa: Chunky salsa keeps the filling from turning runny. Use spicy for heat or mild for a kid-friendly bean and cheese burrito recipe.
  
• Taco Seasoning: A packet works fine, but homemade taco seasoning will give you more control.
  
• Cheddar Cheese: Freshly shredded melts smoother, but pre-shredded works. Swap with Monterey Jack, Pepper Jack, or a mix.
  
• Tortillas: Use burrito-size flour tortillas to hold all that filling. Warm slightly in the microwave before filling so they don’t crack.

VARIATIONS

Meaty Upgrade: Replace 1 can of beans with 1 ½ cups cooked chicken, beef, or turkey.

Veggie Boost: Add diced bell peppers, corn, or onions to the bean mix.

Spicy Kick: Stir in diced jalapeños, hot salsa, or a splash of hot sauce.

Cheese Swap: Use a blend of Mexican cheeses, or add a layer of queso fresco.

Breakfast Burritos: Swap beans for scrambled eggs and breakfast sausage.

SERVING SUGGESTIONS 

• Classic sides: Serve with Mexican rice or air fryer nachos.
  
• Party tray: Cut burritos in halves or thirds and serve with guac and salsa for game day.
  
• Light option: Pair with a crisp salad tossed with avocado and lime vinaigrette.
  
• Dipping duo: Try dunking in homemade guacamole or restaurant-style salsa.
  
• Beverage pairing: A chilled Mexican lager or sparkling lime agua fresca is a perfect match.
  

BEST BEAN AND CHEESE BURRITO FAQ 

I’ve been making freezer burritos for years, and the key to success is moisture balance! Too much salsa and your burritos get soggy. Too little, and they taste dry after reheating. 

That’s why chunky salsa + creamy beans is my go-to combo for this bean and cheese burrito recipe. Warming tortillas before filling keeps them pliable and prevents tearing. 

And listen… I’ve tested every reheating method under the sun. The oven keeps tortillas crispy, the microwave is fastest, and the skillet is best when you want that golden crunch. 

The secret to the best bean and cheese burrito? Don’t overfill. A tightly wrapped burrito holds together better through freezing and reheating.

TOOLS NEEDED 

• Large Mixing Bowl & Spoon: To combine the filling.
  
• Microwave or Skillet: For warming tortillas or toasting burritos.
  
• Sheet Pan: For baking or freezing flat before bagging.
  
• Plastic Wrap & Foil: Keeps burritos fresh in the freezer.
  
• Gallon Freezer Bags: For labeling, stacking, and easy grab-and-go storage.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Mexican Recipes

Taco Bell Burrito Supreme (Homemade Copycat Recipe)

Copycat Black Bean Quesarito Recipe (Taco Bell)

Restaurant Style Mexican Red Rice (Arroz Rojo) + Video

Easy Mexican Lasagna Recipe with Tortillas + Video

Print

Bean and Cheese Burrito Recipe

This Bean and Cheese Burrito Recipe is freezer-ready, budget-friendly, and perfect for meal prep. Easy convenience food, but homemade!

Course Main

Cuisine Mexican

Method Freezer, Oven

Prep Time 5 minutes minutes

Cook Time 13 minutes minutes

Total Time 18 minutes minutes

Servings 8 burritos

Calories 217cal

Author Donna Elick

Ingredients

• 2 16 ounce cans refried beans (about 3 cups)
• 1 cup chunky salsa
• 1 tablespoon taco seasoning
• 2 cups shredded cheddar cheese (8 ounces)
• 8 burrito-size flour tortillas

Instructions

• Mix the Filling: In a large mixing bowl, stir together 2 16 ounce cans refried beans (about 3 cups), 1 cup chunky salsa, and 1 tablespoon taco seasoning until fully combined.
• Assemble the Burritos: Place about ½ cup of the bean mixture in the center of each of the 8 burrito-size flour tortillas. Sprinkle ¼ cup of the 2 cups shredded cheddar cheese over the beans. Fold the bottom edge up over the filling, then fold in both sides tightly, and roll up from the bottom. Place seam-side down.

Cook or Freeze:

• Toast for crispy tortillas: Heat a skillet over medium heat. Place burritos seam-side down and cook for 1–2 minutes per side until golden brown.
• Bake for crispy edges: Preheat oven to 375°F. Place burritos on a sheet pan and bake for 12–15 minutes. Broil for 1–2 minutes if you want extra crunch.
• Freeze for later: If burritos were toasted, let cool completely. Wrap individually in plastic wrap or foil, then place in a labeled gallon freezer bag. Freeze up to 3 months.

Reheat:

• From frozen (oven): Bake unwrapped at 350°F for 20–30 minutes.
• From frozen (microwave): Unwrap, microwave 1 minute, flip, then another 30–60 seconds.
• From thawed: Bake unwrapped at 350°F for 10 minutes, or microwave 30–45 seconds.

Notes

Make-ahead: Burritos keep in the fridge for 3 days, so they’re meal-prep gold.

Storage: Store cooled burritos in an airtight container or wrap individually.

Freezing: Wrap cooled burritos in foil or plastic wrap, then place in a freezer bag. Freeze up to 3 months.

Reheating: Add a damp paper towel when microwaving to prevent dry tortillas.

Nutrition

Serving: 1 | Calories: 217cal | Carbohydrates: 18g | Protein: 10g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 645mg | Sugar: 3g | Fiber: 2g | Calcium: 253mg | Iron: 1mg

Originally published 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 Bean and Cheese Burrito Recipe appeared first on The Slow Roasted Italian.

This French Toast bake is simple to make in a baking dish! It’s a great recipe loaded with cinnamon sugar flavor, making it the perfect dish for weekend mornings or even Christmas morning.

You’ll love this easy French Toast recipe! 

And if you’re a French toast lover, you’re in for a treat. I’ve given you the step-by-step recipe below to make the perfect breakfast. 

This is such an easy way to feed a big family, or to have leftovers for the next day. 

Follow the simple steps on the recipe card below to get started on this baked French toast casserole. 

New recipes like this are not only delicious, but they’re fun to make! It tastes just like regular French toast, but fills the whole pan! 

Oven Baked French Toast

This overnight French toast oven casserole is not only easy to make, but the bread has hours and hours to soak up all of that delicious flavor.

Oven baked French toast is so good, you won’t even need to add maple syrup! This makes a great special occasion breakfast, but it’s just as good for a weekend brunch too. 

Don’t need as much? Try this Air Fryer French Toast for a quick and easy breakfast.

Slow Cooker Overnight Breakfast Casserole is a savory alternative that saves you an extra step. Just toss all of the ingredients in the crock the night before and wake up to a delicious breakfast!

To see us make French toast in the oven from start to finish, watch the video in this post!

Ingredient Notes and Substitutions

• French Bread – Sourdough, French baguette, or your favorite gluten-free bread should all work just fine with this easy baked French toast recipe. 
  
  You can honestly use any pieces of bread, so have fun! I do prefer thicker slices of bread but good old white sandwich bread will work for this easy recipe. 
  
•  Pure Vanilla Extract – If you love warm vanilla flavor, try vanilla bean paste or baker’s vanilla instead.
  
• Half and Half – This is a dairy product found in the US that’s made from equal parts whole milk and heavy cream. 
  
  You can make your own mixture at home or even use all milk or all cream if you’d like.
  
• Praline Topping – For a lighter or allergy-friendly option, leave this off the top and serve oven baked French toast with fresh berries or whipped cream instead. 
  
  You can also just opt for a brown sugar mixture as well, or even a little bit of pure maple syrup. I’ve even added sliced apples right on top and sprinkled a little bit of white sugar.
  
  The best part about this recipe is that everyone can add their own favorite toppings. 

You can easily top with blueberries to turn this into a blueberry French toast casserole! Adding fresh fruit is always a great thing. 

Tips for Making French Toast in the Oven

• Cube the bread

For extra bread pudding texture, slice the French bread for French toast into large cubes instead. 

This way, they’ll be more submerged and will stick together when baked. Scoop into bowls so everyone can get as much or as little as they’d like!

• Too soggy? 

I’ve made adjustments to this French bread oven recipe over the years and found that using less milk creates a better texture. 

You may need to play with the amounts and reduce the liquid further depending on your preferences.

• No need to wait

While refrigerating overnight saves time in the morning, you can easily make this easy baked French toast from start to finish if you’d like! 

Just keep in mind that the bread will be crispier since it won’t have all that time to absorb the liquid.

• Dairy-free option

Instead of butter, use margarine or plant-based baking sticks.

Then, replace the half and half and milk mixture with canned full-fat coconut milk. Shake it well first to combine the liquid with the cream.

Or, combine your choice of soy, cashew, or oat milk with dairy-free heavy cream. Silk makes a small carton that has a very neutral flavor.

How to Store Leftovers

Cover oven baked French toast tightly with plastic wrap or transfer to a sealed container. Refrigerate and use within 3 to 4 days for best results.

Heat individual portions in the microwave or pop the entire pan back in the oven until warmed through.

Freezing French Bread French Toast

We regularly freeze leftovers and they hold up beautifully. Divide into smaller containers with lids or freeze the entire pan for the holidays.

Thaw French bread French toast in the refrigerator overnight and bake uncovered at 350°F for about 10 minutes.

French Toast Oven Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Breakfast Recipes

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Make Ahead Oven Baked French Toast Recipe + Video

Oven Baked French Toast is perfectly sweet and has the texture of bread pudding. Perfect for overnight guests, weekend brunch, and holidays!

Course Breakfast

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Chill Time 8 hours hours

Total Time 8 hours hours 50 minutes minutes

Servings 8

Calories 682cal

Author Donna Elick

Equipment

• 9×13-inch casserole dish
• cutting board
• bread knife
• mixing bowl
• whisk

Ingredients

• butter for preparing baking dish
• 1 loaf French bread
• 8 large eggs
• 1 cup half and half
• 1/2 cup milk
• 2 tablespoons granulated sugar
• 1 tablespoon vanilla extract or vanilla bean paste if you want to really jazz it up
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

Praline Topping

• 1 cup unsalted butter 2 sticks, room temperature
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Instructions

• Prepare a 9″x13″ baking dish by generously buttering the entire inside of the dish. Set the baking dish aside.
• Using a serrated bread knife, cut the French bread, on the bias, into slices approximately 1-inch thick. Arrange slices in the prepared baking dish in 2 rows, slightly overlapping the slices. Set dish aside.

  In a large mixing bowl, whisk eggs. Add half & half, milk, sugar, vanilla, cinnamon, nutmeg, and salt. Whisk until well combined.
• Pour the egg mixture over the bread slices, making sure they are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. I like to make sure all my slices are good and coated. Even dunking them in the mixture sometimes.

  Cover casserole dish with foil and refrigerate overnight.
• The next day, set oven to 350°F to preheat.

  Meanwhile, prepare the praline topping by adding all ingredients to a medium mixing bowl, then stir to combine.
• Use a small scoop to portion the praline topping into 8 dollops evenly across the top of the casserole. Using a silicone spatula, spread topping evenly over the bread (like you are icing a cake).

  Bake for 40 minutes, until puffed and lightly golden.
• Serve warm drizzled with syrup and enjoy!

Video

Notes

How to prevent soggy French toast – We have been enjoying this recipe for 10 years. I have made a few changes. There is less milk/cream than in the original recipe, as the bread is sometimes too moist for my taste.

Substitute for half and half – Half and half is a dairy product found in the USA. You can substitute half cream and half milk for half-and-half. You can also use any combination of all cream to all milk as long as you are adding 1-1/2 cups total.

Praline topping – In the original recipe, the praline topping included corn syrup. It really doesn’t need it, so it has been removed from the ingredient list.

Serving suggestions – This French toast casserole is amazing served with fresh berries instead of the praline topping if you are looking to lighten it up.

Freezing the casserole – The leftovers freeze VERY well! We eat about 1/4 of the pan. I freeze the leftovers in 3 containers, so when we want a special breakfast I just thaw it and pop it in the oven at 350 for about 10 minutes. Perfect.

Nutrition

Serving: 1 | Calories: 682cal | Carbohydrates: 61g | Protein: 15g | Fat: 43g | Saturated Fat: 20g | Cholesterol: 260mg | Sodium: 471mg | Sugar: 35g | Fiber: 3g | Calcium: 144mg | Iron: 3mg

Originally published June 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 Make Ahead Oven Baked French Toast Recipe + Video appeared first on The Slow Roasted Italian.

French Toast Casserole

I mean… can you really ever have enough pumpkin AND streusel in your life? 

Buttery brioche meets silky pumpkin custard in this cozy casserole. With its crisp streusel topping and rich, comforting flavors, it’s like pumpkin pie met French toast and fell in love.

This one’s my go-to when I want fall flavors without the fuss.

It smells like a cozy October morning and tastes like you’ve been baking all day… when really, you just tossed it in the oven and let the magic happen.

It’s so easy to make ahead too, which is perfect for lazy weekends and sleepovers.

Just assemble everything the night before, pop it in the fridge, and then pull it out and bake while everyone stumbles out of bed.

Serve a slice of pumpkin pie French toast alongside crispy bacon or sausage links for a savory contrast.

And don’t forget a hot mug of spiced chai, apple cider, or a pumpkin cream cold brew for the ultimate autumn brunch!

INGREDIENT NOTES

• Brioche Loaf: A 14-ounce loaf is exactly the perfect amount of bread for this pumpkin pie French toast bake.
  
  If using a different kind (like challah or French bread), weigh it for accuracy. Also, make sure it’s 1-2 days old so it absorbs the custard properly.
  
• Eggs: The base of the custard that soaks into the bread and gives it that yummy texture. Bring them to room temperature before whisking.
  
• Pumpkin Puree: It’s very important that you use 100% pure pumpkin and not pumpkin pie filling, which has added sweeteners and spices.
  
  Canned is easiest, but you’re welcome to make fresh pumpkin puree if you’d like. Use pie pumpkins (not the large, carving kind) if you do!
  
• Whole Milk: There’s enough fat here to create a rich custard, but swap in half & half to make it extra decadent.
  
• Pumpkin Pie Spice: A homemade blend of cinnamon, nutmeg, ginger, and cloves works well if you don’t have a premixed jar.
  
• Streusel Topping: Mix AP flour and light brown sugar with some chopped walnuts and spices. Salted butter gives it the perfect crumbly texture.
  
  Unsalted butter is fine too, but add a pinch of salt to balance the sweetness.

VARIATIONS 

Nut-Free: Omit the walnuts or use pumpkin seeds for crunch.

Mini Casseroles: Divide the mixture between ramekins for individual servings.

Apple Pumpkin: Stir in diced apples before baking for a fall harvest twist.

PUMPKIN PIE FRENCH TOAST FAQ 

I’ve spent years making countless French toast casseroles, but this one has become a fall favorite.

Not just because it’s packed with pumpkin pie flavor, but because it delivers perfect texture every single time. 

Balance between the custard and bread is key, and using brioche means every bite is melt-in-your-mouth soft on the inside with just enough crisp on the top. Plus, that streusel? It’s a whole situation. 

The science of soaking the bread long enough without it getting soggy, then baking it until the custard sets, gives you that just-right bite: fluffy, tender, and golden on top.

TOOLS NEEDED 

• 9×13-inch baking dish
  
• Mixing bowls
  
• Measuring cups and spoons
  
• Whisk
  
• Fork
  
• Plastic wrap
  
• Parchment paper (optional for easier cleanup)

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Breakfast Recipes

Make Ahead Oven Baked French Toast Recipe + Video

Baked Egg Casserole + Video

Crockpot Breakfast Casserole (Overnight Recipe)

Almond Blueberry Breakfast Cake Recipe + Video

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French Toast Casserole (Pumpkin Pie)

Infuse French Toast Casserole with the warm, spiced flavors of pumpkin pie for a dreamy, make-ahead breakfast. An absolute must for Fall!

Course Breakfast

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 10

Calories 249cal

Author Donna Elick

Ingredients

For the Streusel:

• 1/2 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1/3 cup chopped walnuts
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 4 tablespoons salted butter melted

For the French Toast:

• 1 14-ounce brioche loaf, cut into 1-inch cubes
• 5 large eggs
• 1 cup pumpkin puree not pumpkin pie filling
• 1/2 cup packed light brown sugar
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 2 cups whole milk

Instructions

• Prepare the Baking Dish: Butter a 9×13-inch baking dish and set aside.
• Assemble the Bread: Add 1 14-ounce brioche loaf, cut into 1-inch cubes to the baking dish, spreading it evenly. Set aside.
• Mix the Custard: In a large mixing bowl or 8-cup measuring cup, whisk 5 large eggs. Add 1 cup pumpkin puree and 1/2 cup packed light brown sugar. Whisk until well combined.
• Season the Custard: Add 2 teaspoons pumpkin pie spice and 1 teaspoon vanilla extract. Whisk again until fully incorporated.
• Add the Milk: Pour in the 2 cups whole milk and whisk until fully blended.
• Soak the Bread: Pour the custard mixture over the bread. Use a fork to gently press the bread down so every piece is coated.
• Make the Streusel: In a medium bowl, combine 1/2 cup all-purpose flour, 1/2 cup packed light brown sugar, 1/3 cup chopped walnuts, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. Mix to combine, then stir in 4 tablespoons salted butter using a fork until crumbly.
• Top the Casserole: Sprinkle the streusel evenly over the soaked bread. Do not mix.
• Preheat the Oven: Cover the dish and refrigerate while the oven preheats to 350°F.
• Bake: Remove the cover and bake for 45 to 50 minutes, or until golden brown and set in the center.
• Cool & Serve: Let cool for 10 to 15 minutes before serving. Enjoy warm!

Notes

Make-Ahead Tips: You can prepare the casserole up to Step 6 the night before. Cover tightly with plastic wrap and refrigerate overnight. Bring to room temperature while the oven preheats the next morning.

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

Freezing Tips: Not recommended. The texture of the custard base may become watery after freezing and thawing.

Reheating Tips: Reheat individual portions in the air fryer at 300°F for 5 minutes, or in the microwave for 30–60 seconds until warmed through.

Customization Ideas: Add chopped pecans, chocolate chips, or dried cranberries before baking. You can also drizzle with maple syrup, caramel sauce, or top with whipped cream for extra flair.

Nutrition

Serving: 1 | Calories: 249cal | Carbohydrates: 32g | Protein: 6g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 111mg | Sodium: 98mg | Sugar: 25g | Fiber: 1g | Calcium: 110mg | Iron: 1mg

Originally published 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 French Toast Casserole (Pumpkin Pie) appeared first on The Slow Roasted Italian.

Using the crock pot for breakfast is perfect! This is a great recipe for Christmas morning or holiday mornings so that the whole family can wake up to enjoy an overnight crockpot breakfast casserole!

As the casserole cooks, everyone can wake up, get ready, and come enjoy the flavor of this delicious breakfast! 

Sounds like the perfect way to start the day, right? The flavors of this hearty meal pair really well with hot sauce, fresh salsa, pico de Gallo, sour cream, and more!

This means that everyone can make this family favorite taste just the way that they want! It’s the perfect recipe for family gatherings with easy cleanup! 

Easy Crockpot Breakfast

Whether it’s a run-of-the-mill weekend where everyone is miraculously home at the same time, or it’s a holiday or birthday, I love starting the day off with a spectacular meal. 

Now, as I’ve shared many times, I’m not much of a morning person, which kind of throws a wrench in my elaborate breakfast plans.

Enter this time-saving hack… my overnight breakfast casserole crockpot recipe! 

Chock-full of real ingredients that you simply mix together before throwing them in the slow cooker, my fellow sleepyheads, you’re going to love this dish. 

Need more overnight breakfast recipes? Don’t miss my Overnight Cheesy Breakfast Casserole with flaky biscuits, or this cheese and sausage version.

And if you just can’t get enough of my breakfast casseroles, you’ll love my new French Toast Casserole with Pumpkin Pie Spice!

Ingredient Notes and Substitutions

• Eggs – You’ll need 12 large eggs, yolks and all! 
  
  You could try making this overnight slow cooker breakfast with just egg whites, but keep in mind that the texture will be different — and you may need to play around with the cooking time.
  
• Heavy Cream – You could also use half and half instead.
  
• Chicken Sausage – I’m using fully cooked Chicken Sausage from Jones Dairy Farm. It’s all natural with no nitrates or nitrites, no MSG, and no preservatives. 
  
  And wait for it… it tastes amazing!! 
  
  You can find it in the freezer section at your retailer, nationwide or check out their locator. Ground sausage could also be used, although I like the texture of pieces better. 
  
• Hash Browns – It wouldn’t be crockpot breakfast without some yummy hash browns! 
  
  I usually opt for refrigerated, as frozen contains a lot of excess moisture that you don’t want in your casserole.
• Cheese – You’ll need both mozzarella and Parmesan cheese. If you’re a total cheese lover, consider adding even more!
  
• Seasonings – Onion powder, salt, black pepper, red pepper flakes, and chopped fresh basil will do the trick. If you have other favorites, add them!

You can also add a few other ingredients if you’d like.

Diced bell peppers, chopped green onions, fresh veggies, green chiles, and diced jalapenos are all great ways to add a pop of flavor and texture to easy slow-cooker breakfast recipes like this. 

Helpful Tips for Making My Overnight Breakfast Casserole Crockpot Recipe

• Whisk the eggs first.

You may be tempted to add all of the ingredients to a large bowl for mixing, but I can’t say enough about the importance of whisking the eggs separately first.

The results will be perfectly light and fluffy!

• Don’t be afraid to use your hands.

After you’ve prepared your eggs, it’s time to combine the rest of the ingredients! 

Add the hash browns, cheeses, sliced sausage links, sun-dried tomatoes, and fresh basil to your crockpot, and use your hands to mix everything together. 

You won’t have to worry about over-mixing… or destroying the hash browns by accident! 

• Any type of slow cooker will work…

…but remember that each one is different. Things like model, age, and how much you use yours will affect the temperature and cooking time. 

Follow the cooking instructions on the recipe card, but be sure to check on how things are going after about 6 hours. 

You’ll be able to gauge how much time is left after a quick look-see.

Storing and Reheating Leftover Overnight Slow Cooker Breakfast

Store leftover crockpot overnight breakfast casserole in an airtight container in the fridge.

It will keep for up to 5 days, and you can reheat it in the microwave or in the oven. 

The microwave is your best bet for single servings — heat in 30-second bursts until warmed through.

To use your oven, preheat it to 375°F and heat for about 20 minutes.

Kitchen Tools You Will Need

• Slow Cooker – Great for soups, roasts, shredded chicken, and more! 
• Non-Stick Spray – I highly recommend this one, or you can also get an olive oil sprayer to fill with any high smoke point oil.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Whisk – These have held up for over 10 years and are still as good as the day I bought them. With 3 sizes, there is a whisk for every job!
• Instant Read Kitchen Thermometer

Overnight Breakfast Recipes FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Breakfast Recipes

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Crockpot Breakfast Casserole (Overnight Recipe)

This Crockpot Breakfast is a twist on classic casserole—slow-cooked with sun-dried tomatoes, basil, mozzarella & Parmesan overnight!

Course Breakfast

Cuisine American

Method Slow Cooker

Prep Time 20 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 20 minutes minutes

Servings 8

Calories 462cal

Author Donna Elick

Ingredients

• 12 large eggs
• 1 cup heavy cream or half and half
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes
• 20 ounce bag refrigerated hash browns
• 5 ounce package Jones Dairy Farm fully cooked chicken sausage links sliced into coins
• 8 ounces shredded mozzarella cheese divided
• 4 ounces shredded parmesan cheese divided
• 1/2 cup chopped sun dried tomatoes divided
• 1/2 cup chopped fresh basil divided
• cooking spray

Instructions

• Spray a slow cooker with non-stick cooking spray. I used a 6 quart crockpot. Set aside.
• In a medium bowl or 4 cup measuring cup combine eggs and cream. Whisk until well combined. Sprinkle spices (onion powder, salt and both peppers) over egg mixture while whisking. Whisk until completely combined. Set aside.
• In slow cooker, combine all of the hash browns and about 1/2 of each of the remaining ingredients (Parmesan cheese, mozzarella cheese, sliced sausage links, sun-dried tomatoes and basil). Using fingers, gently toss hash brown mixture until combined. Pour egg mixture over casserole. If necessary use a spatula to smooth out the top.
• Set aside about 1/2 of the mozzarella cheese (approximately 2 ounces). Sprinkle the remaining reserved ingredients over the top of the casserole. Cover the slow cooker and cook for 6-8 hours on low or until a thermometer inserted into the center of the casserole reads 160°F. Once the center of the casserole is cooked through, it is done.
• Sprinkle casserole with remaining cheese, serve and enjoy!

Nutrition

Serving: 1 | Calories: 462cal | Carbohydrates: 20g | Protein: 27g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 357mg | Sodium: 1016mg | Sugar: 4g | Fiber: 2g | Calcium: 392mg | Iron: 3mg

Originally Published March 2016, updated and republished July 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 Crockpot Breakfast Casserole (Overnight Recipe) appeared first on The Slow Roasted Italian.