You’re probably starting to prep and plan for the big day. My mouth is watering just thinking about all the Thanksgiving side dish recipes.

I’m a planner so I typically have my holiday menu prepped a few weeks prior, but it never hurts to gather more ideas for our Thanksgiving meal. 

The great thing about any hearty side dish is that there is always room for more at the Thanksgiving dinner table! The list below gives you tons of yummy options to pair with the main course. 

Thanksgiving Sides

Thanksgiving is one of our family’s absolute favorite holidays! Planning the menu with recipes everyone will love is so much fun.

Everyone loves the Thanksgiving turkey, but there are plenty of amazing side dishes to serve with it.

We wanted to share some of our best sides for Thanksgiving, including classic recipes and family favorites. And the best part? They can all be made ahead of time!

Though these easy Thanksgiving side dishes are just one part of the full menu, I think we can all agree that it’s the part we look forward to the most.

And when you’re ready to plan dessert, be sure to check out our collection of Thanksgiving dessert recipes!

SCROLL DOWN for the complete list, then click the link under each image to be taken to the recipe!

Make Ahead Tips

Don’t let planning dinner for a crowd stress you out — make it fun! Here are a few time-saving tips:

• Print each recipe. Don’t rely on using a mobile version of a recipe or risk spilling something on your favorite cookbook. 
  
  Print out or make a copy of each of the Thanksgiving sides you’ll be making.
  
• Organize and schedule your time. Go a step further, jotting down notes for when to start prepping each dish and what can be done days in advance (like bread cubes). 
  
  It also helps to plan out specific times to start and finish recipes, plus which you can work on at the same time.
  
• Use slow cookers and food warmers. Plan to have several slow cookers available to transfer most of the food into after it’s been prepared. 
  
  This way, you can keep these easy Thanksgiving sides warm without using oven space.

Best Thanksgiving Sides to Make Ahead

Cooking on Thanksgiving day will be so much less stressful when you have your sides prepared in advance. 

That could mean fully cooked dishes that just need to be warmed or simply having all the prep work done so you can toss things in the crockpot. 

• Mashed Potatoes – Making mashed potatoes the day before serving will save you a LOT of counter space! 
  
  About 3 hours before the meal, transfer them from the fridge to a slow cooker so they can warm through on Low.
• Sweet Potato Casserole – Make the base for the sweet potato casserole ahead too. On the day, warm it in the oven and add the topping.
• Cranberry Sauce – This is one of the best Thanksgiving sides to make ahead of time, even though it’s so easy to make in the first place. 
  
  The longer it sits in the fridge, the better the flavor will be!
• Stuffing – You can prep all of the stuffing ingredients the day before. Chop the vegetables, cook the sausage and the bacon, and toast the bread too. 
  
  Then, refrigerate everything separately in plastic storage bags or covered containers. NOTE: Keep the bread in a bag on the counter, not in the fridge.

Best Sides for Thanksgiving

These are the best of the best — the ones we make every year because they’re so darn delicious!

To see the ingredients and get a printable version of any of these recipes, just click on the title of the recipe!

My Sausage Cranberry and Apple Stuffing is a MUST-make for Thanksgiving. Whether you call it stuffing or dressing, it always disappears first around here! We love it so much that we have 5 different recipes, this one is our absolute favorite. It’s a savory stuffing loaded with flavor. It’s the first recipe on the list because it’s so yummy! 

These are the Best Mashed Potatoes you’ll ever try — perfect fluffy, creamy, and buttery when made with milk, butter, AND cream cheese! There’s also just enough garlic flavor to keep things interesting. You’ll love them! The perfect classic dish. 

Make Sweet Potato Casserole just like Boston Market! Creamy sweet potatoes topped with gooey marshmallows and a crunchy streusel topping… it’s one of the best sides for Thanksgiving because it just screams fall flavor. This is one of those Thanksgiving recipes that even picky eaters will love. 

Speaking of easy Thanksgiving sides, this Homemade Cranberry Sauce is the one to beat. It’s super simple to make with just 3 ingredients, and it tastes even better if you make it ahead of time. If your family is used to canned cranberry sauce, consider serving both versions this year and see which they prefer! This pairs really well with my Thanksgiving stuffing recipe listed above! 

Slow Cooker Mac and Cheese is the creamiest, cheesiest mac and cheese you’ll ever eat! One of our favorite Thanksgiving sides, it’s made with THREE types of cheese right in the crock pot so you don’t have to worry about another pot on the stove. It’s a must make for the holiday season. 

Slow Cooker Creamed Corn is rich, creamy, and perfectly sweet — so much better than flavorless and watery canned cream corn. This recipe is super easy to make and we never have leftovers. Try it yourself and see! This is one of those tried and true recipes that never fail. 

Cheesy Potato Casserole is fully loaded and kicked up about 12 notches, with 3 types of cheese, sour cream, and bacon! It may not be very traditional, but it’s one of those easy Thanksgiving side dishes that my family asks for every year. The perfect potato dish. The crispy bacon is a great way to add pops of flavor and texture! 

Easy Thanksgiving Sides with Vegetables

Keep things extra simple with a few roasted veggie options, perfect for little ones or pickier eaters. 

Plus, I’m sharing my favorite version of the most controversial of Thanksgiving sides… green bean casserole!

Garlic Roasted Broccoli may be simple, but it certainly isn’t lacking in flavor! Perfectly tender with caramelized bits of roasted garlic and onions, it’s your favorite veggie taken up a few notches! It was an instant favorite of mine the first time I made it. 

Air Fried Cauliflower is deliciously crispy on the outside but perfectly tender in the middle.  Plus, it’s one more way to free up oven space! The mild flavor won’t compete with the other dishes on your plate, and kids will love dipping it in all kinds of sauces.

Roasted Brussels Sprouts with Garlic are tender, crispy, and flavorful — not like the boiled brussel sprouts we grew up with. It’s one of the best Thanksgiving sides for picky eaters. Between the roasted garlic and the perfectly cooked sprouts, they will gobble this side dish up!

Cheesy Bacon Green Bean Casserole ain’t your grandma’s recipe! This modern take on the classic recipe features green beans in a rich and creamy bacon mushroom cheese sauce that will change Thanksgiving forever! Give new recipes like this a try – you won’t be sorry! 

There you have it. Our list of the best Thanksgiving side dishes to serve this year! I know that I have my personal favorite on the list, and I can’t wait to hear yours. 

Did we leave anything out? If you have a favorite holiday side dish that you think we should make, use the comments below to let us know about it!

HAPPY THANKSGIVING!

Enjoy!

With love, from our simple kitchen to yours.

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Originally published November 2014, 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 Ultimate List of Make Ahead Thanksgiving Sides 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.

I swear, this is the perfect comfort food. There are so many boxed versions out there, but I’m so over the flavor of those! 

What I love about this homemade macaroni is that there are many different types of cheeses. You’ll love this new family favorite that shows how easy mac can be. 

This recipe can be a side dish or the main star of the dinner table for your family gatherings. I think that this is a main course – why not? 

When it comes to comfort food dishes, you can’t top this. It literally has the best flavor, and every bite is loaded with each kind of cheese. 

This is a must at family dinners moving forward, without a doubt. To make this crazy good mac n cheese recipe, follow the simple tips on the recipe card below! 

Mac and Cheese with Cream Cheese

If macaroni and cheese is one of your favorite meals, you’re in the right place, because it is one of our favorite comfort foods too! 

One pot meals are always a winner in my book, and using a crock pot just takes that to the next level. 

Every ooey, gooey bite of this homemade mac and cheese with cream cheese creates an explosion of flavor in your mouth!

When life is hectic, there’s nothing better than tossing a handful of ingredients into a pot. 

Flip a switch and come back a few hours later to a hot, delicious meal, ready to eat.

This is our daughter’s favorite recipe, and she has been making it herself since she was 7 years old. 

I guess this is the best testimonial you could have — crock pot mac and cheese with cream cheese is a kid-friendly favorite, and the recipe is easy enough for a picky 7 year old to make!

Macaroni and Cheese with Cream Cheese

Cream cheese and white cheddar are a bit tangy, while freshly grated Pepper Jack adds enough heat to make it interesting. 

Plus, because it cooks right in the creamy sauce, corkscrew pasta soaks up all of that fantastic cheesy, saucy goodness!

The best thing about this macaroni and cheese with cream cheese recipe is the short prep time – it takes just 5 minutes! 

Oh, and it cooks to creamy, heavenly goodness in only 2 hours!!

I’ve got another easy crock pot macaroni and cheese recipe made with Gruyere and mozzarella, plus a few extra spices for plenty of bold flavor. 

Or, try another one — homemade mac and cheese with cream cheese, PLUS bacon and fresh chiles! 

I think that dish tastes just like a jalapeño popper! Or try our smoked cream cheese that is always a hit!

Ingredient Notes and Substitutions

• Cream cheese – Using cream cheese in mac and cheese helps add another layer of flavor to the cheese sauce. Also, it acts as a thickener, helping the sauce stick to the ridges of the noodles. 
  
  You can also use my smoked cream cheese in this recipe to really amp up the flavor.
  
• Other cheeses
  
  This macaroni and cheese with cream cheese also has 2 other cheeses — medium sharp white cheddar and Pepper Jack. 
  
  When I make it for a potluck dish or when I know kids will be eating with us, I often swap the Pepper Jack out and use Colby Jack instead. 
  
  You could also easily use Monterey Jack Cheeses or mature cheddar cheese for a fun flavor. Any type of melty cheese will work! 
  
• Pasta – We use cellentani, otherwise known as corkscrew pasta, for this creamy mac and cheese. 
  
  If you want a substitute, any type of small pasta with ridges on it works well. Good options are penne, ziti, rigatoni, or even elbow macaroni would be fine.
  
• Cayenne pepper – There is only a pinch of cayenne in this dish, just enough spicy heat to wake up your taste buds. 
  
  If you’re sensitive to spicy foods, feel free to leave it out.

Crock Pot Macaroni and Cheese Recipe Tips & Tricks

• Cook to al dente. 
  
  The initial cooking time will vary based on the type of noodle you use. If possible, start checking the noodles at the 1 hour mark. 
  
  When the pasta is no longer crunchy and has a slight bite to it, you’re ready for the next step.
• How to keep it creamy. 
  
  The three cheese sauce does thicken as it cools, which can sometimes make it a bit dry and difficult to scoop. 
  
  If you plan on keeping the crockpot mac n cheese in the slow cooker, use the “warm” setting, and stir in a little extra milk before everyone digs in. 

Crock Pot Mac and Cheese with Cream Cheese FAQs

Prep Ahead Instructions

There’s not much to do in advance for this recipe, except maybe grate the cheeses. (You can also buy pre-shredded cheese to save on time!) 

However, we do sometimes make 3 cheese mac and cheese to portion out for lunches during the week.

KITCHEN HACK – Reheating Mac and Cheese

I have a hack that makes reheating even easier, especially if you’re taking lunch on the go!

Before transferring to storage containers, stir additional milk into the mac n cheese to thin out the sauce. 

This way, it will be easier to scoop when it’s cold from the fridge, and you won’t need to add any additional liquid when you reheat it.

Storing and Reheating Cream Cheese Mac and Cheese

Once cool, you can refrigerate the leftovers for 3 to 5 days in an airtight container. (You can also cover it with plastic wrap until the next time you eat it) 

Use the same trick of adding extra milk as noted above, or simply add the liquid before reheating.

Or, for individual portions, reheat in the microwave or on the stove top until creamy and warmed through.

Enjoy!

With love, from our simple kitchen to yours.

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Crockpot Mac and Cheese with Cream Cheese + Video

Mac and Cheese with Cream Cheese is made in a slow cooker with THREE cheeses! This recipe makes the cheesiest comfort food meal ever!

Course Main

Cuisine American

Method Slow Cooker

Prep Time 5 minutes minutes

Cook Time 2 hours hours 10 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 8

Calories 584cal

Author Donna Elick

Equipment

• slow cooker
• box grater
• slow cooker liners

Ingredients

• 1 pound cellentani (corkscrew) pasta uncooked, or other small pasta shape
• 4 tablespoons unsalted butter sliced into tablespoon-sized pieces
• 4 ounces cream cheese cut into 1 ounce pieces
• 1 teaspoon kosher salt
• 1/2 teaspoon cayenne pepper
• 3 cups whole milk
• 1/2 cup heavy cream
• 2 cups freshly shredded cheddar cheese I use sharp cheddar
• 1 cup freshly shredded pepper jack cheese

Instructions

• Pour the uncooked pasta onto the bottom of a 6-quart slow cooker. Scatter the butter and cream cheese pieces over the pasta.
• Sprinkle the salt and cayenne pepper over the top and pour the milk and cream into the slow cooker.

  Stir to combine everything and smooth the pasta into one even layer coated in sauce.
• Cover and cook on low for 1 to 2 hours, until the pasta is chewy (not quite crunchy, but very al dente). Your cook time will vary if you use a different pasta or different size crockpot, so start with 1 hour and adjust from there.
• Stir once halfway through the cook time and be sure to smooth the pasta into one layer so it is well coated with the sauce.
• Once the pasta is ready, sprinkle on the cheddar and pepper Jack cheeses and stir to combine. Cover and continue cooking for 10 minutes.

  The cheeses will melt into the sauce to create the most luxurious creamy cheese sauce.
• Stir before serving. Enjoy!

Video

Notes

1. I love the flavor in this recipe, but when I am preparing it for a crowd I substitute Colby Jack cheese for the Pepper Jack. It gives it a great flavor, but it isn’t overly spicy for sensitive palates.
2. The cheese sauce will thicken as it cools. If you plan to hold the mac and cheese in the slow cooker on warm, add extra milk as needed to keep the sauce nice and creamy.
3. Also, if you are going to refrigerate it to eat later, add enough milk to the pasta to thin out the sauce before refrigerating. That way when you pull it out, it will scoop easily and the mac and cheese will warm up perfectly in the microwave or on the stove top. We do this every week and portion it out for easy lunches.

Nutrition

Serving: 1cup | Calories: 584cal | Carbohydrates: 49g | Protein: 22g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 98mg | Sodium: 648mg | Sugar: 7g | Fiber: 2g | Calcium: 455mg | Iron: 1mg

Originally published October 2017, 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 Crockpot Mac and Cheese with Cream Cheese + Video appeared first on The Slow Roasted Italian.

When there just never seems to be enough time to make dinner, you need recipes that are simple, fast and flavorful. 

That is the exact time to make my 5-5-5 brown beef gravy!!

Making homemade gravy with flour and broth is so much easier than working with pan drippings. 

You don’t need to wait for anything to cool, strain out any unwanted fat, or go through the whole process of cooking the meat beforehand. 

Plus, you can make it well ahead of time, saving you even more time on the day of. It’s so convenient! 

You’ll love the rich flavor that pairs perfectly with any simple recipe! This is the best gravy, ever!  

Just follow the recipe card below for all the details! Your gravy boat will be holding this perfect brown gravy in no time at all! It really is a great addition and such an easy gravy recipe to make. 

You’ll love the easy step-by-step instructions on how to make this delicious brown gravy! 

Best Ever Homemade Beef Gravy 

Why do I call this a 5-5-5 brown gravy recipe? Well, in 5 minutes and using only 5 ingredients, you can make 5-star gravy!! 

This flavorful brown gravy is perfect over egg noodles, meatballs, roasts, meatloaf, mashed potatoes, you name it! It is delicious and silky smooth!

I also love making my own brown gravy and pairing it with fried chicken or roast chicken, too. You can literally add this to any delicious meal for a rich, deep flavor. 

Don’t like beef gravy? Try this turkey gravy! Or if you need gravy to pair with pork, I’ve got you covered with my crockpot pork chops recipe. 

Spoon this rich brown gravy over our Boneless Steak Recipe for a hearty, steakhouse-worthy dinner the whole family will love.

Our Sheet Pan Meatloaf paired with this gravy adds a homemade feel to an already wonderful comfort food dinner!

Or our Smothered Chicken, it’s borderline the perfect dish to pour this homemade brown gravy!

Ingredient Notes & Substitutions

• Butter – You really need this to make the roux! I like to use unsalted butter and then season with salt at the end. 
  
• Flour – You can almost never go wrong with all-purpose flour. 
  
  It’ll yield a thick, luscious gravy that literally cascades over meat, potatoes, or whatever you want to add it to – my mouth is watering just thinking about it!
  
• Onion Powder – This is a good, basic flavor to enhance your gravy. You could use garlic powder but I think onion powder is perfect for our palates.
  
  If you want to get more advanced with your spices and seasonings, check out the FAQ below, where I detail ways to really dress up your homemade brown gravy!
   
• Beef Bouillon & Water – I lump these two together because they go hand in hand – you need the water to dissolve the bouillon! 

Tips For Making This Easy Brown Gravy Recipe

• Before making this think of all your favorite ways to enjoy this delicious gravy. It’s perfet with your favorite meat, great for a roast dinner, and even perfect with french fries, too!
   
• Don’t overboil the hot liquid. Just 2-3 minutes of simmering once this great gravy is boiling and it’s good to go. 

How to Make Gravy With Beef Broth

To make this homemade brown gravy recipe with beef broth, you’ll need to start by making a roux. It sounds fancy, but it’s super simple!

Melt butter over medium heat in a saucepan. Once it’s melted, add the flour and onion powder. Start whisking! 

Let the mixture cook for a minute or so while that floury taste cooks away. This also helps so that you don’t have lumpy gravy, which no one likes! 

Follow up with the beef broth! Add just ¼ cup at a time, whisking thoroughly with each pour. Once it’s all been added, bring it to a boil. 

When a rolling boil is achieved, reduce the heat to a simmer for a couple of minutes… And you’re done! 

Storing and Reheating Homemade Brown Gravy

This beef gravy recipe can be made up to 5 days ahead of time. Keep the leftover gravy covered and stored in an airtight container and refrigerated until you’re ready to serve.

Don’t be alarmed when it comes out thicker – that’s supposed to happen! It’ll thin out when it’s reheated. Do so in a saucepan over medium heat. 

If it still isn’t as thin as you’d like, whisk in a tablespoon of beef broth.

Homemade Brown Gravy Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Homemade Brown Gravy Recipe (No Drippings) + Video

Best Brown Gravy Recipe that you can make with just a few ingredients in just 5 minutes? Sign me up!!

Course Condiment

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 12 makes 2 cups

Calories 45cal

Author Donna Elick

Equipment

• glass measuring cup
• 2-quart saucepan
• whisk
• measuring cups for dry ingredients

Ingredients

• 2 cups water
• 4 teaspoons beef bouillon powder or 4 beef bouillon cubes
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 teaspoon onion powder

Instructions

• Combine water and bouillon in a heat proof container (I use a 2-cup glass measuring cup). Heat the beef broth in microwave 1 minute at a time, until it is steaming hot.
• Meanwhile, melt the butter in a medium saucepan over medium heat, add flour and onion powder and whisk to combine.

  Continue whisking until mixture bubbles up and becomes a thick consistency, about one minute. This helps cook out the ‘floury’ taste.
• While whisking, pour in hot beef broth to the flour mixture. Whisk to combine and bring to boil, reduce to simmer for 1 minute.
• Serve and enjoy!

Video

Notes

You can use chicken bouillon to create an amazing chicken gravy that is perfect for turkey or chicken dinners, especially Thanksgiving!
You can use chicken or beef stock or broth in place of the bouillon and water. Be sure to heat well.
This recipe stores in the refrigerator, covered for a week.
Be sure to whisk as you add the broth to get a smooth lump-free gravy.
The recipe doubles perfectly!!!

Nutrition

Serving: 1 | Calories: 45cal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 176mg | Sugar: 1g | Fiber: 1g | Calcium: 4mg | Iron: 1mg

Originally published July 2012, 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 Homemade Brown Gravy Recipe (No Drippings) + Video appeared first on The Slow Roasted Italian.

I like to call this the perfect side dish. All you need is simple ingredients and a short time to make this easy side dish. 

It’s perfect for family gatherings, an addition to any weeknight meal, or a great recipe to add to Sunday dinner. I also think that this easy creamed corn makes the perfect holiday side dish. It would be perfect for Thanksgiving dinner! 

When I say you have options with this delicious side dish, you totally do! It will literally pair with any main course, and it’s always a welcome addition to my dinner table. 

I love using fresh corn kernels to make this yummy dish because it adds such ha great flavor. 

This easy peasy crock pot corn recipe is a must for your Thanksgiving menu and Christmas meal! Follow the simple steps on the recipe card below to get started. 

Crockpot Creamed Corn

There’s nothing like an easy creamed corn recipe you can throw in the slow cooker!

Juicy, tender kernels blend and simmer together for a sweet yet tangy taste and satin-like texture all on their own. Seriously the best flavor. 

And it really is that easy! You just toss it all in and your job is done! 

That is, until you’re faced with the task of serving this outstanding crock pot creamed corn without eating all of it first…

To see us make this creamed corn crockpot recipe from start to finish, watch the video in this post!

Ingredient Notes and Substitutions

• Cream Cheese – This makes slow cooker creamed corn tangy, thick, and (of course) creamy! 
  
  If cream cheese isn’t available, then you can compensate by adding 3 tablespoons or so of flour. But the flavor certainly won’t be as rich!
  
• Whole Milk & Heavy Cream – I like to use both for extra creaminess! Heavy cream can be left out if desired.
  
• Unsalted Butter – Salted butter is fine to use. Just leave out any additional salt and taste test to see if you need a bit more before serving. That’s a good rule of thumb for seasonings in general!
  
• Frozen Corn – No need to thaw it first — just plop it right in! 
  
• Granulated Sugar – Everyone varies on how sweet they like their crock pot creamed corn. 
  
  If 3 tablespoons seems to be too much for your sweet tooth, start with just 1 and gradually add more until it’s at a level you enjoy.

Crockpot Corn Recipe Tips and Tricks

• Frozen or Fresh? 

Both fresh and frozen corn can be used in this crockpot corn recipe — but do not use canned corn. 

You won’t get the same creamy consistency with the canned stuff! 

• Spice Things Up

What’s sweet without a little heat? You can use a little extra black pepper or add a dash of cayenne pepper to the mix.

Hot sauce or even some chopped jalapenos will also make your crockpot creamed corn suitably spicy.

• Serving Straight From the Crockpot?

Nothing like keeping things in one dish! The slow cooker creamed corn will thicken as it keeps warm. 

Just add a splash of milk if it starts to get too thick!

Southern Sides to Serve With Crock Pot Creamed Corn

As the winter season rolls around, don’t get stressed out by all the holiday meal planning! 

While the main courses figure themselves out, you have plenty of easy Southern sides to choose from — and all of them go great with crockpot creamed corn!

Since we’re talking sweets, we can’t forget sweet potatoes. 

A classic casserole always hits the spot, but consider opting for classy and unique sweet potato rounds with a touch of cheese and cranberry!

Then, of course, there’s the cornbread and the stuffing. Mac and cheese is good to include for the cheese lovers and youngsters at the table too. 

Creamed Corn Crockpot FAQ

Storing and Reheating Leftover Slow Cooker Creamed Corn

Wait until the corn cools to room temperature before chilling in an airtight container. It can be reheated and eaten within 5 days.

Or, you can freeze individual portions for up to 2 weeks! Let frozen cream corn thaw in the fridge before reheating.

The best way to reheat leftover slow cooker creamed corn is either on the stovetop or in the microwave. 

In both instances, you can add a bit more milk or heavy cream to thin it out if it’s too thick.

Enjoy!

With love, from our simple kitchen to yours.

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Best Ever Crockpot Creamed Corn Recipe + Video

Crockpot Creamed Corn is a simple slow cooker recipe — a total time saver! Enjoy this silky sweet side treat with just 5 minutes of prep!

Course Side Dish

Cuisine American

Method Slow Cooker

Prep Time 5 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 8

Calories 347cal

Author Donna Elick

Equipment

• slow cooker
• slow cooker liners
• measuring cups for liquids
• measuring cups for dry ingredients
• measuring spoons

Ingredients

• 8 ounces cream cheese cut into pieces
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/4 cup unsalted butter 4 tablespoons
• 3 tablespoons granulated sugar
• 1 teaspoon kosher salt
• 32 ounces frozen corn
• black pepper optional

Instructions

• Add ingredients to your crockpot in the order listed. Stir to combine. Cover and cook on Low for 4 hours.
• At about 3 hours, everything will come together. Continue to cook for the full 4 hours for the best results.

  Stir to combine and if desired, add black pepper to taste.
• Serve and enjoy!

Video

Notes

• Creamed corn will thicken as it sits, you may wish to add a little milk if you would like it to stay in the slow cooker longer.
• Nutrition shown is for 1/2 cup of cream corn.

Nutrition

Serving: 0.5cup | Calories: 347cal | Carbohydrates: 35g | Protein: 7g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 64mg | Sodium: 402mg | Sugar: 7g | Fiber: 3g | Calcium: 81mg | Iron: 1mg

Originally published November 2011, updated and republished August 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 Ever Crockpot Creamed Corn Recipe + Video appeared first on The Slow Roasted Italian.

In my opinion, mashed hot potatoes are the best potatoes! Not only does this recipe take simple ingredients, but it’s my go-to recipe for the holidays as well. 

It’s such an easy recipe, that this easy side dish is one that I’ll pair with just about any main dish.

This creamy mashed potatoes recipe pairs perfectly with pork chops, Salisbury steak, mushroom gravy or turkey gravy, Shepherd’s pie, roast turkey, crock pot meals, burgers, and more. 

This is why it’s one of my favorite side dishes to make! 

And good luck not eating all of these perfect potatoes. Their fluffy texture makes them the ultimate comfort food, which means that I want to gobble them all up. 

All you need to do to make this homemade mashed potatoes recipe is follow the simple steps below on the recipe card! 

You’ll have perfect mashed potatoes in no time at all! 

How to Make Mashed Potatoes

This recipe is in regular rotation around here. It’s also the one I reach for when the holidays come around each year!

My secret? I make my mashed potatoes with a combination of sour cream, cream cheese, and just a hint of garlic powder.

Each bite is so deliciously creamy with just enough buttery, garlic flavor to complement any meal.

If you’re looking for more holiday side dish recipes, you’ve come to the right place! 

I’ve compiled a long list over the years, along with make-ahead tips and a full menu if you’re new to planning.

Try a different spin with our Baked Mashed Potatoes with Sun Dried Tomatoes! It takes them to the next level! Baked until golden with rich, tangy sun-dried tomatoes, mmm!

Turn these perfect mashed potatoes into a full dinner with our Cheesy Chili Mashed Potato Casserole!

To see how to make mashed potatoes from start to finish, watch the video in this post!

Ingredient Notes and Substitutions

• Potatoes – Russets are the classic choice when learning how to make mashed potatoes, but Yukon Gold have a natural butter flavor. 
  
  The skins on the latter variety are also incredibly thin, so Yukon Gold mashed potatoes mean no peeling if you don’t want to!
  
  Feel free to use either variety or a mixture of both when making mashed potatoes with cream cheese. I do recommend rinsing Russets before boiling since they are a little extra starchy. 
  
  Doing so results in a fluffier texture once your homemade garlic mashed potatoes are finished.
  
• Butter – Use unsalted sticks so you can control how the finished dish tastes. Once it’s all mixed, give it a taste and add more salt if needed.
  
• Garlic Powder – This packs a potent flavor and is easier to distribute throughout the entire pot than fresh cloves, making every bite equally flavorful.

Tips for Making Mashed Potatoes with Cream Cheese

• Don’t overmix! 

Mash just until the spuds are broken apart and the other ingredients are incorporated. 

Otherwise, your creamy garlic mashed potatoes will have a gummy, glue-like consistency.

• Adjust the consistency. 

I prefer mashed potatoes with cream cheese to be a little chunky, but you can continue mashing until they’re completely smooth. 

If you want them extra fluffy, use an electric mixer on half power for about two minutes. Then, stir and scrape down the sides before mixing for an additional minute.

• Use room temperature dairy. 

Not only will the butter and cream cheese melt faster, but everything will blend in more consistently. 

Simply measure everything out and let it sit on the counter while you boil the potatoes.

Creamy Garlic Mashed Potatoes FAQ

Make-Ahead Instructions

Holidays can be stressful, leaving you to wonder how to make mashed potatoes along with all of your other sides!

Simply prepare the recipe as directed — whether you’re making Russet or Yukon Gold mashed potatoes — then cool and refrigerate. 

On the day you wish to serve, transfer homemade garlic mashed potatoes to a slow cooker and warm on Low for 2 to 4 hours. 

Add ½ cup of milk and stir occasionally so they heat evenly.

Enjoy!

With love, from our simple kitchen to yours.

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Best Ever Mashed Potatoes Recipe + How to Video

Learn How to Make Mashed Potatoes that are rich, creamy, and full of buttery flavor! Enjoy on holidays or any regular night of the week.

Course Side Dish

Cuisine American

Method Stovetop

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 12

Calories 300cal

Author Donna Elick

Ingredients

• 5 pounds Yukon gold potatoes or Russet potatoes, peeled and cut into bite size pieces
• 1/2 cup unsalted butter 1 stick
• 4 ounces cream cheese
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• Optional garnish: chives chopped

Instructions

• Place the potatoes into a large pot, and cover with salted water. Cover and bring to a boil over medium-high heat. Reduce heat to medium and cook until fork tender (meaning they break apart when you put a fork into a potato), approximately 15 minutes.
• Drain water. Return the potatoes to the pot. Turn heat to high, and allow the potatoes to dry for about 30 seconds. Turn off the heat.
• Add remaining ingredients. Begin mashing the potatoes with a potato masher. Mash until they are your desired consistency.
• Serve and enjoy! Top with chives if desired.

Video

Notes

I prefer my potatoes a little chunky, but mash until you like them. If you prefer them extra fluffy you can use an electric mixer on about half power for about 2 minutes. Then stir and scrape down side and them mix for another minute.

 

To make ahead. Prepare ahead and refrigerate. Place in slow cooker, on low, the day you wish to serve 2-4 hours before hand. Add 1/2 cup milk and stir. Cover and stir occasionally. Add more milk as needed.

Nutrition

Serving: 1 | Calories: 300cal | Carbohydrates: 34g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 47mg | Sodium: 242mg | Sugar: 2g | Fiber: 4g | Calcium: 51mg | Iron: 2mg

Originally published November 2014, updated and republished August 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 Ever Mashed Potatoes Recipe + How to Video appeared first on The Slow Roasted Italian.

Grab your casserole dish and get ready to whip up this sweet potato mixture! The recipe card proves how simple and easy it is to use fresh sweet potatoes! 

I love making this easy sweet potato casserole for Thanksgiving dinner, or a simple Sunday dinner as well. 

The creamy sweet potatoes paired with the pecan topping make me forget that other side dishes even exist. 

You’ll find this as a staple for holiday meals and at the holiday table, and that’s just because it really is the best sweet potato casserole recipe ever. 

The warm spices are just part of the reason that this is such a popular recipe – but I love being able to use other everyday ingredients as well.

It’s the perfect side dish with simple ingredients for family gatherings. 

And it curbs my sweet tooth as well! Find out why this is a family favorite in our house during the holiday season! 

Southern Sweet Potato Casserole

You don’t need to wait for the holidays to enjoy Southern style sweet potato casserole! Or, how about a savory option? It’s wonderful alongside pork tenderloin or even some simple chops.

Feeding a crowd? Cook a whole chicken in the smoker or air fryer and throw together a quick salad or some roasted veggies to round out the meal.

If you are, in fact, planning your next holiday meal, I’ve got you covered! 

There’s a helpful guide to help you plan your menu as well as a handful of easy sides with make-ahead tips.

Tips for Making Roasted Sweet Potato Casserole

• Use room temp ingredients. Allow the eggs and cream to warm on the counter while you boil the potatoes. 
  
  This will help them blend easier into the base and prevent any texture changes when added to the hot potatoes. 
  
• Swap out the nuts. While pecans are the classic choice, the topping for your roasted sweet potato casserole would be equally delicious with walnuts instead.
  
• Make it extra Southern. Add a splash of your favorite bourbon to the base instead of vanilla extract. For the best flavor, avoid blends or bottom-shelf bottles.
  
• Want to save some time? Cook the sweet potatoes in the microwave instead! Leave them whole and unpeeled, but rinse them to remove any dirt. 
  
  Wrap each one in a paper towel while wet and microwave until soft — start with 10 minutes and add more time if needed. 
  
  Then, slice open and scoop out the centers.

Make Ahead Instructions

We all know the holidays can get hectic, and counter space is the first to go! Assemble your Southern casserole ahead of time to cut down on day-off prep.

Simply prepare the base the day before and put it in your baking dish. Cover the dish tightly with plastic wrap or foil and pop it in the fridge.

Then, bring Southern style sweet potato casserole to room temperature the day of, add the streusel topping, and bake. Easy peasy!

How to Store Leftovers

More than likely, you’ll have some leftovers of this comforting dish. (and yes, it’s just as delicious the next day!) 

Just be sure to let this easy recipe cool to room temperature, and then store any leftovers in an airtight container. Keep the container in the fridge to stay chilled. 

When you’re ready to reheat and eat, you can easily

warm up this classic side dish in the microwave. Be sure to reheat the entire serving so that it is heated through. Nothing beats leftover comfort food! 

Southern Sweet Potato Casserole Recipe FAQ

Storing and Reheating Southern Casserole

If you manage to have any leftovers at all, transfer them to a sealed container and enjoy them within 3 to 5 days.

You can warm Southern casserole quickly in the microwave, but I recommend popping this dish back in the oven so the topping can crisp back up. 

If you have an air fryer, you can reheat individual portions in there as well!

You can also freeze Southern sweet potato casserole!

Follow the make-ahead instructions above, then wrap the dish tightly with plastic wrap and foil. 

Place in the freezer for up to 3 months and thaw in the refrigerator overnight.

Then, prepare the streusel topping and sprinkle it over the top before baking.

Enjoy!

With love, from our simple kitchen to yours.

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Southern Sweet Potato Casserole Recipe + Video

Southern Sweet Potato Casserole is rich and creamy, just like grandma used to make! Add a pecan streusel topping for extra crunch.

Course Side Dish

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 12

Calories 499cal

Author Donna Elick

Equipment

• 9×13-inch baking pan This set is one of my favorites! It comes with a lid for easy storage and is great for dinner casseroles too.
• mixing bowls I like to have a variety of sizes on hand, and this set has them all.
• potato masher
• electric hand mixer
• heat-resistant silicone spatula

Ingredients

• 5 pounds sweet potatoes peeled and cut into 1″ pieces
• 4 tablespoons unsalted butter melted
• 1 cup packed light brown sugar
• 1/2 cup heavy cream
• 1 tablespoon pure vanilla extract
• 1 teaspoon kosher salt
• 2 large eggs beaten

Topping

• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 1/2 cup all-purpose flour
• 4 tablespoons unsalted butter room temperature
• 1/2 teaspoon kosher salt

Instructions

• Preheat oven to 350°F. Grease an 9″x13″ casserole dish.
• Fill a large pot with sweet potato pieces and water. Bring to a boil over high heat. Cook until fork tender. Drain potatoes and place back into pot. Mash potatoes with a potato masher or blend with an electric mixer, until mostly smooth.
• Add the remaining ingredients (except topping ingredients). Add the eggs last so they don’t cook when they hit the hot potatoes. Mix until combined.
• Spoon the sweet potatoes into the casserole dish and smooth out. Set aside.
• Prepare the topping: In a medium bowl, combine the topping ingredients and mix with a fork until crumbly.
• Sprinkle the topping on the sweet potatoes.
• Bake for 30-35 minutes until the streusel is crisp and golden brown.
• Serve and enjoy!

Video

Notes

To make ahead prepare the base the day before and place it in your baking dish. Then, bring it to room temperature the day of, add the streusel topping, and bake.

Nutrition

Serving: 1 | Calories: 499cal | Carbohydrates: 80g | Protein: 6g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 62mg | Sodium: 421mg | Sugar: 44g | Fiber: 7g | Calcium: 108mg | Iron: 2mg

Originally published November 2013, 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 Southern Sweet Potato Casserole Recipe + Video appeared first on The Slow Roasted Italian.

This sweet potato recipe would be perfect for your holiday table! It’s a savory casserole recipe, loaded with soft and delicious sweet potato filling that could easily be served for Thanksgiving dinner or anytime during the holiday season. (or even Sunday suppers!) 

What I love about this dish is that it puts the perfet spin on traditional sweet potato casserole.

You still have that hint of sweetness from the cooked sweet pottoes, but then a bit of crunch also from the bacon. Combined, the savory twist of the two ingredients gives the best flavor! 

This is one of those simple side dishes that are quick and easy to make. The hardest part is limiting your servings and not eating it all! 

Savory Sweet Potato Casserole

Despite the name, sweet potatoes can actually be quite savory, especially when you help them along with cheese and bacon… like in this savory sweet potato casserole!

It’s a welcome change from the marshmallow-topped version, which I usually find to be too sweet — which is probably why Munchkin likes it so much!

Not only is this sweet potato casserole savory, but it’s creamy and cheesy too. And when I have time to prep ahead, I can have it done in under 20 minutes from start to finish. 

Talk about an easy side dish!

Looking for more savory ways to enjoy this root vegetable? You’ve got to make homemade chips or fries in the air fryer! They’re perfectly crispy with hardly any oil.

Ingredient Notes and Substitutions

• Sweet Potatoes – You’re looking for the kind with orange flesh and reddish-brown skin, also known as Jewel yams.
  
  Butternut squash is the best substitute, but the dish will have a slightly different flavor. I don’t recommend canned sweet potatoes because they come in a sweet syrup.
  
• Heavy Cream – Feel free to use half-and-half for a lighter dish, but milk will be too thin.
  
  Be sure to mix this in first to help cool down the potatoes, which will ensure the egg doesn’t scramble from the heat.
  
• Cheese – You’ll mix cream cheese into the mashed sweet potatoes (it’s easiest if it’s softened first), then sprinkle freshly grated mozzarella and Swiss cheese on top.
  
• Egg – One should be plenty for this recipe, but you can add an extra yolk for even more of a custard-like consistency.
  
• Bacon – Use your favorite here. Thin or thick, plain or applewood smoked… even pepper-crusted strips would be delicious!

Tips and Tricks to Make Sweet Potato Casserole Savory

• Keep the seasonings simple.

A little salt and pepper is more than enough to bring out the natural flavor of the vegetable and keep this sweet potato casserole savory.

But you could easily amp up the flavor with a combination of garlic powder, onion powder, paprika, or cumin. If you want to add some fresh thyme or fresh sage you could, but it’s not necessary at all. 

• Add plenty of cheese both in and on top of the dish.

Cream cheese in this savory sweet potato casserole recipe injects some tang and keeps things extra creamy.

Then, the mixture of mozzarella and Swiss adds even more tang and a subtle nutty flavor. Both are naturally a bit sweet too, which complements the natural sweetness of sweet potatoes.

• Don’t forget the ultimate savory addition: bacon!

If you don’t feel like making this ahead of time, you’ll have just enough time to cook it while the cheesy sweet potato casserole is on its first round of baking.

Usually, I’ll just toss some strips in a skillet, but you can use your air fryer instead. 

Another option is to chop up the strips first — it’s easiest if they are super cold — and then crisp them on the stovetop.

Whichever method you choose, be sure to drain off all the grease before sprinkling the pieces over your savory sweet potato casserole!

Prep Ahead

• Shred cheese
• Peel, chop, and cook sweet potatoes
• Cook bacon

Kitchen Tools You Will Need

• Steamer – This is a pot with holes in the bottom that sits on top of another pot of simmering water. It’s a great way to cook veggies while retaining their color and flavor!
• 2-quart Casserole Dish – Any shape oven-safe baking dish will work, as long as everything fits inside.
• Large Bowl – This large mixing bowl is my go-to!
• Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.
• Potato Masher – This one doesn’t get clogged like the kind with holes, and one tap releases anything stuck to the wires.

Serving Suggestions 

Cheesy sweet potato casserole is excellent with any roasted meat… but especially beef or pork! 

It’s simple enough with tender chuck roast or smoked tenderloin as a weeknight dinner, but you can easily serve it for a holiday meal.

For that, you’ll want to make prime rib, maple glazed ham, or the juiciest turkey you’ve ever tried. Don’t forget a basket of pumpkin dinner rolls and your favorite holiday sides!

Storing and Reheating Cheesy Sweet Potato Casserole

Leftovers will keep for up to 5 days in the refrigerator. Cover the dish tightly with plastic wrap or transfer your savory sweet potato casserole to an airtight container.

To reheat, warm individual portions in the microwave or return the pan to the oven (covered in foil) at 350°F and bake until warmed through.

Savory Sweet Potato Casserole Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Holiday Side Recipes

Crockpot Mac and Cheese with Cream Cheese + Video

Best Ever Mashed Potatoes Recipe + How to Video

Best Ever Crockpot Creamed Corn Recipe + Video

Classic Make Ahead Green Bean Casserole Recipe

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Savory Sweet Potato Casserole Recipe

Savory Sweet Potato Casserole is both creamy and fluffy, topped with melted mozzarella, Swiss cheese, and crispy bacon pieces.

Course Side Dish

Cuisine American

Method Oven

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 625cal

Author Donna Elick

Equipment

• large bowl
• baking dish
• large skillet

Ingredients

• 3 pounds sweet potatoes
• 1/4 cup heavy cream
• 4 ounces cream cheese
• 1 cup shredded mozzarella cheese
• 1 cup shredded Swiss cheese
• 2 tablespoons butter
• 1 large egg
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 8 ounces bacon

Instructions

• Peel and chop the sweet potato into 1-inch cubes. Then, cook them in a steamer until fork-tender.
• Place cooked potatoes into a large bowl and mash them. Add heavy cream, cream cheese, butter, egg, salt, pepper, and mix until well combined.
• Transfer this mixture to an oven-safe ceramic or glass tray. The one I’ve used is 8’’x11’’.
• Spread shredded mozzarella and Swiss cheese over the mashed sweet potato.
• Bake this casserole in a preheated oven at 400F for 10-12 minutes or until the cheese melts and is slightly golden on top.
• In the meantime, cook bacon slices in a skillet until crispy.
• Serve warm with crispy bacon on top, enjoy!

Notes

This casserole matches excellently with any roasted meat, especially beef or pork.

If you don’t have a steamer, you could bake the sweet potatoes covered in foil paper until tender. Boiling them is also an option, but not my favorite one as they tend to lose flavor, and the result is more watery.

Store leftovers in the fridge for up to five days. Reheat them in the oven, covering the tray in foil paper, at 350F.

Nutrition

Serving: 1 | Calories: 625cal | Carbohydrates: 48g | Protein: 20g | Fat: 40g | Saturated Fat: 20g | Cholesterol: 128mg | Sodium: 1017mg | Sugar: 11g | Fiber: 7g | Calcium: 356mg | Iron: 2mg

Originally published September 2024, 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 Savory Sweet Potato Casserole Recipe appeared first on The Slow Roasted Italian.

I love making this delicious recipe for holiday dinners. It’s a simple way to have an easy side dish that pairs with just about anything. 

This Brussels sprouts recipe has a quick cooking time, and just takes minutes of prep time. Add a couple slices of cooked bacon and you’ve got quite the dish!

This just might be my new favorite way to get crispy Brussels sprouts – and I think you’ll agree! 

I’m all about side dishes like this one, because sometimes, they’re the best part of a meal. Not only do these halved Brussels sprouts have incredible flavor, but they’re such an easy way to get back into the joy of cooking.

I love making this for the holiday table, or just as a nice change any time of year. 

I think that Brussels has a natural sweetness to it when paired with onion and garlic, making it the perfect side dish for any main entree. 

Roasted Brussel Sprouts with Garlic

There are so many fresh vegetables in the garden and at farmer’s markets right now that I have been looking for a few new ways to prepare them.

I’ve shared quite a few of my favorites here for you to enjoy.

Have you had a chance to try my Grilled Zucchini?  It’s one of my favorite ways to use up extra zucchini from the garden.

Summer Vegetable Salad with a tangy basil vinaigrette is very easy to make and bursting with summer flavor!

If you like garlic as much as I do, this Garlic Roasted Broccoli is a simple recipe with a deep caramelized flavor, unlike any other cooking method.

You could even add them to this roasted garlic chicken.

If you love brussel sprouts as much as I do, be sure to try my Copycat Roman’s Macaroni Grill Honey Balsamic Brussel Sprouts!

How to Make Crispy Brussel Sprouts

While there are many different ways to prepare Brussel sprouts, if you’re wondering how to make crispy Brussel sprouts, I have a few simple tips for you to follow.

The secret to my recipe is to drizzle olive oil over the Brussel sprouts before roasting them in the oven. 

Some people prefer to add a dash of balsamic vinegar while cooking as well.

These roasted Brussel sprouts with garlic come out perfectly crispy every time.

This recipe is great with bacon too!

Just cut up about 8 slices of thick, cooked bacon and toss them with the veggies. It truly takes this recipe over the top!

Crispy Brussel Sprouts FAQs

Enjoy!

With love, from our simple kitchen to yours.

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Crispy Roasted Brussels Sprouts with Garlic Recipe + Video

The Best Ever Garlic Roasted Brussels Sprouts. This is the only recipe you will ever need. I have never liked Brussels sprouts. Until now.

Course Main

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 89cal

Author Donna Elick

Ingredients

• 2 pounds fresh Brussels sprouts cut in half (or quarters if sprouts are large)
• 6 garlic cloves rough chopped
• 1 medium red onion sliced
• 2 tablespoons olive oil extra virgin
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper

Instructions

• Preheat oven to 450°F. Line a baking sheet with aluminum foil.
• Add Brussels sprouts, onions and garlic to pan. Drizzle with olive oil. Sprinkle with salt and pepper. Toss with clean hands, until coated. Wiggle the pan until Brussels spouts are in a single layer. Bake 20-25 minutes until fork tender.
• Serve and enjoy!

Video

Nutrition

Serving: 1 | Calories: 89cal | Carbohydrates: 12g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 320mg | Sugar: 3g | Fiber: 5g | Calcium: 56mg | Iron: 2mg

Originally published November 2013, updated and republished January 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 Crispy Roasted Brussels Sprouts with Garlic Recipe + Video appeared first on The Slow Roasted Italian.

Thanksgiving Turkey Recipe

The buttery, herb-infused flavor of this slow roasted turkey pairs perfectly with all of your favorite side dishes. 

A simple cranberry sauce adds brightness and tang to the meal and helps cut through the richness of everything on your plate.

Of course, you have to include creamy, buttery mashed potatoes and my cranberry apple sausage stuffing too.

There are plenty of other dishes to choose from, which is why I compiled my Best Thanksgiving Recipes to go with the best Thanksgiving turkey recipe — all in one place.

If you want to take your turkey to the next level, our Bacon Wrapped Herb Roasted Turkey keeps the bird incredibly moist while adding irresistible crispy bacon flavor to every bite.

And don’t forget dessert! My layered pecan pumpkin pie is to die for and combines the two most popular holiday treats.

Tips and Tricks to Perfectly Slow Roast Turkey

• Make sure to thaw it — and plan ahead!

It’s best to defrost frozen turkey in the refrigerator so thaws at a consistent, safe temperature.

The general rule to follow is 24 hours for every 4-5 pounds, so a 12-pound turkey will take about 3 days to thaw.

If you bought yours last minute — or forgot to transfer it from the freezer in time… been there! — you can defrost the bird faster but ONLY if you’ll be cooking it within a day.

Submerge the packaged turkey in cold water, changing the water every 30 minutes and allowing 30 minutes per pound.

So for this Thanksgiving turkey recipe, it would take about 6 hours.

• Preparing the bird

First, remove the gizzards and neck from the open cavity. Then, rinse the entire thing in cold water.

Be sure to pat it dry with paper towels. You’ll likely want to leave the skin on to slow roast turkey, but feel free to trim off any excess sections if needed.

• Run through a checklist before cooking.

Before you slow roast the turkey, make sure you’ve added the water, smothered it in the butter mixture, and tucked in the wings.

If you happen to forget to tuck in the wings, you can use tongs to do this after it’s been in the oven.

Just be warned that partially cooked wings are a lot less cooperative to work with!

• Don’t overcook the meat.

When making this Thanksgiving turkey recipe, be sure to remove the bird from the oven when the temperature reads 165°F.

Since it continues to cook as it rests, leaving it in longer will result in dry meat.

Check the temperature by inserting a thermometer into the innermost part of the thigh and the thickest part of the breast.

This will give you a more accurate idea of when it’s cooked all the way through.

Kitchen Tools You Will Need

• Roasting Pan – When cooking a turkey, it’s important to choose a large enough pan. Make sure there’s some space around the bird so it’s not stuffed too tightly into the pan. You’ll also need the rack that comes with the pan.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Instant Read Kitchen Thermometer – The safest way to ensure your poultry is cooked through.

Storing and Freezing Leftover Turkey

Slice all of the meat from the bone and transfer to a sealed bag or container. You can keep it in the fridge for 3-4 days.

Or, you can freeze leftover slow roasted turkey for up to 3 months. Be sure to squeeze as much air out of the storage bag as possible.

This will prevent ice crystals from forming on the meat.

Discard the carcass or save it for making homemade stock or broth.

Thanksgiving Turkey Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Delicious Turkey Recipes

Turkey Breast in Crock Pot + Video

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Best Smoked Whole Turkey Recipe + How to Video

Print

The Best Thanksgiving Turkey Recipe Ever + Video

This is the Best Thanksgiving Turkey recipe for holidays and special occasions. Enjoy a moist, flavorful bird — without the need for basting!

Course Main

Cuisine American

Method Oven

Prep Time 30 minutes minutes

Cook Time 3 hours hours 30 minutes minutes

Total Time 4 hours hours

Servings 1 Turkey

Calories 5535cal

Author Donna Elick

Ingredients

• 12 pound whole turkey defrosted
• 2 sticks unsalted butter softened
• 2 tablespoons garlic powder
• 1 tablespoon dried rosemary
• 1 tablespoon dried basil
• 2 teaspoons ground sage
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups water

Instructions

• Preheat oven to 325°F.
• Prepare your turkey by removing innards and washing inside and out in cold water. Set the turkey on the rack in your roasting pan. Slide your hand under the skin to separate the skin from the meat. Tuck the wings wings under turkey.
• In a small bowl, combine the butter, garlic, basil, rosemary, sage, salt and pepper. Mix until combined.
• Using your hands, coat the turkey all over with your butter mixture. Slide your hands under the skin to rub the herb butter mixture all over meat. Rub the mixture all over top, side and legs as well. Pour water into the pan.
• Bake until the turkey is starting to brown nicely, about 1 hour. Loosely cover the turkey with aluminum foil and continue to cook for 2 – 2 3/4 hours, or until temperature in the thickest part of the thigh reads 165°F or more. Cook time should be 15 minutes per pound. 
• Baste the turkey occasionally if you prefer, but this recipe doesn't require it.
• Remove the turkey from the oven and place it on a cutting board. Tent the foil over the turkey for 20 minutes. 
• Slice the turkey, serve and enjoy!

Video

Notes

Run a checklist in your head BEFORE you put the turkey in the oven. Make sure you have added the water, smothered the turkey in the butter mixture and tucked the wings. Now, if you happen to forget to tuck the wings… Like I did once. You can use tongs to do this after it is in the oven, but be warned your turkey is less cooperative once it has started baking. (imagine that). It took me and Chad and a lot of patience to get those slippery partially cooked wings tucked. 

Turkey will continue to cook once removed from the oven. 

Nutrition

Serving: 1 | Calories: 5535cal | Carbohydrates: 16g | Protein: 840g | Fat: 220g | Saturated Fat: 58g | Cholesterol: 2787mg | Sodium: 6692mg | Sugar: 3g | Fiber: 4g | Calcium: 577mg | Iron: 38mg

Originally published November 2013, updated and republished October 2024

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 The Best Thanksgiving Turkey Recipe Ever + Video appeared first on The Slow Roasted Italian.