How to Make Smoked Turkey Legs

Whether you are eating it whole, renaissance fair-style, or want to add a bit of savory smoke flavor to your favorite soup or stew, making homemade smoked turkey legs is easier than you think. Follow these simple steps and you’ll be on your way to a savory treat.

Smoked Turkey Legs | Photo by Bigstock

1. Get a Leg Up

It can sometimes be tricky to find turkey legs when it’s not the holidays. And, when you do, they are often part of the whole bird. Ask the butcher at your local market for help, and see if they can order the legs from the large male turkeys instead of the smaller females (if you want fair-style jumbo legs).

2. Brining Is Best

Though it’s not absolutely necessary, taking the time to brine your bird legs before you smoke them will add flavor and moisture. You can either make a wet brine (soaking the legs in a salt water solution) or a dry brine (sprinkling the legs directly with salt). If using a wet brine, make sure you cool it completely before adding your turkey legs. Mix and match your favorite vegetables, herbs, and sauces into the brine to add even more flavor.

Photo by Buckwheat Queen

• Read all about how to brine in this handy infographic.
• Super simple Out of This World Turkey Brine is a favorite, or take a simpler approach with the Basic Brine for Smoking Meat.
• Still not what you’re looking for? Find all of our turkey brine recipes here.

3. Rinse and Dry

To make sure your turkey legs aren’t too salty, give them a quick rinse after brining. This also helps to remove any excess seasoning that may burn while smoking. Make sure to pat the legs dry, using plenty of paper towels, to get perfect golden brown skin.

4. Rub-a-Dub-Dub

Lightly rub the turkey legs with high-heat oil (don’t use olive oil, as it can burn easily), then apply your favorite combination of spices, seasoning rub, or just go au-natural.

Photo by mommyluvs2cook

5. Let’s Get Smokin’

Here is where all of that preparation is put to good use: the smoking! Add your favorite wood chips or charcoal to a smoker, and preheat the smoker to 250 to 275 degrees F. Smoke the turkey leg or legs low and slow until the internal temperature reaches 165 degrees F. This could take three to six hours, depending on the size of your turkey legs.

Photo by Meredith

If you don’t have a smoker, you can use a gas or charcoal grill to get the same tender and delicious smoked turkey meat.

For a charcoal grill: Place a drip pan on the under the grill grate and pile hot charcoal or wood chips on either side. Stack the charcoal (and check it every 20 to 30 minutes) to make sure your grill temperature is maintaining 250 to 275 degrees F.

For a gas grill: Wrap your wood chips in foil and poke a few holes in the package to let the smoke escape. Turn on your grill and toss the foil package on the grate. Heat everything until it starts smoking, then turn off all of the burners except for the one with the foil package. Place your turkey legs over indirect heat (the side that is not turned on) and smoke. Keep track of the grill temperature and smokiness, and fidget with both, if necessary, until the turkey is cooked through.

6. Too Much of a Good Thing?

If your eyes are bigger than your stomach and you have a little smoked turkey leftover, use it up in some of our favorite recipes:

• Cobb Salad
• Country-Style Green Beans with Red Potatoes
• Tam’s Black Eye Peas
• Tasty Collard Greens
• Tuscan Smoked Turkey Bean Soup
• Smoked Turkey Split Pea Soup

Photo by Molly

Gobbling for More? If the turkey leg wasn’t enough, learn about ThanksGrilling your next turkey, how to cook the whole bird, or how to turn the leftovers into quick workday lunches.

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Canned Cannellini Beans Are the Key to 10 Easy, Healthy Dinners

A can or two of cannellini beans are your secret weapon for quick weekday dinners. These top-rated recipes have it all. Easy to put together, they’re also comforting, complete meals that are healthy, wholesome, and delicious! Tasty white beans add creamy texture and protein to soups, stews, and chili recipes that are also loaded with healthy greens, other veggies, and (sometimes) lean meats.

1. Escarole and Beans

“Rich and divine! This is a creamy concoction of escarole and beans,” says KristaP. It’s ready in about 40 minutes. Donna says, “I always add chicken broth to mine because I like it a bit more soupy. Also, you can use other types of beans besides cannellini. Garbanzo beans are also good with this recipe.”

Photo by Tommy

2. Cha Cha’s White Chicken Chili

This amazing combination of chicken and spicy beans brings the heat. Cha Cha says: “It’s spicy, so watch out!” For a tamer take on this chili, Cathy recommends that you substitute mild green chiles for the jalapenos. LAURA mashed some of the beans to thicken the soup a bit. She says, “If the chicken is diced pretty small this also makes an excellent dip for tortilla chips.”

Photo by MesaMa

3. Beans, Greens and Garlic Soup

This hearty soup features the classic Italian pairing of pasta and beans. Cannellini beans and ditalini pasta combine with baby spinach and lots of garlic. It’s ready in less than an hour. “A very yummy soup,” says WIFE2SP. “Filling and comforting. I didn’t drain the beans because I like the thickness the liquid gives the soup.”

Photo by Allrecipes

4. White Chili with Ground Turkey

Here you’ll brown a little ground turkey and combine it with cannellini beans, green chilies, onions, garlic, and chicken stock seasoned with cumin, oregano, and cinnamon. It’s ready in about 45 minutes. “Make sure you spice this one to taste,” says Donna. “Garnish with cheese, salsa, sour cream, and cilantro leaves, and serve with rolled tortillas on the side.”

Photo by myredeemedlife

5. Greek Pasta with Tomatoes and White Beans

This quick-and-easy recipe features just five ingredients: cans of cannellini beans and Italian-style diced tomatoes, fresh spinach, penne pasta, and a crumble of feta cheese. It’s ready in about 25 minutes. “Excellent dish,” raves AMR. “I make this at least once a month, and it’s a great way to get spinach and beans in both my husband and toddler!”

Photo by WIMSEY

6. Super Filling Cannellini Bean and Escarole Dish

“A super easy and quick, well balanced dish,” says MaraAllen. “Use any and all vegetables you want! You can use this as a sauce to put over pasta or over rice to get a complete protein with the beans (then you can omit the meat if you want a vegetarian dish).” It’s ready in about 50 minutes.

7. Vegetarian Kale Soup

Dark green kale and cannellini beans join cubed potatoes, diced tomatoes, and Italian seasonings in this comforting soup. “I’d give this 10 stars if it were possible,” says mimieux. “The flavor is outstanding for such a simple recipe. So healthy and a wonderful way to enjoy all the benefits of the superfood kale.”

 

8. Arugula Salad with Cannellini Beans

Here is a hearty hot salad that combines sauteed garlic, tomatoes, white wine, herbs, and cannellini beans spooned onto a bed of arugula and topped with shaved Parmesan cheese. “This is delicious,” says Shoe. “The wine, garlic, and tomatoes are a lovely counterpoint to the spicy arugula. I think the cheese is a must.” Ready in about 25 minutes.

Photo by Buckwheat Queen

9. White Bean Chicken Breast Chili

The recipe calls for boneless chicken breast meat. If you prefer, use chicken thighs. But chicken breasts have less fat, and this chili is already super-flavorful, with garlic, ancho and chipotle chili powders, cayenne, cumin, and oregano. You’ll also get a big flavor boost from deglazing the pan. “Spicier than expected, but it was delicious,” says Amy57. “I might use a little less ancho chile powder next time. I toned down the spice a little by diluting a tablespoon of sour cream in some warm water and adding that in. I topped it with some broken tortilla chips, Mexican blend cheese, and cilantro.”

 

10. Chicken and Tomato Stew with Arugula and Cannellini

“A hearty tomato and white wine-based bean stew for cold winter nights,” says amanda1432. “For lovers of the peppery arugula plant!” Crystal says, “This is a very delicious and easy recipe to make. I used the slow cooker and added the arugula, basil, and cooked pasta at the end. Dinner was ready when I got home from work.”

Photo by Tara C.

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Related:

• 9 Make-Ahead Pesto Dinners Ready in 30 Minutes or Less
• The 10 Easiest One-Pot Pasta Dinners You’ll Ever Make
• 10 Quick Dinners That Use Ingredients You Probably Have on Hand
• 9 Quick, Delicious Dinners to Make with Canned Cannellini Beans
• Bagged Broccoli Slaw Makes Quick Dinners Instantly Healthy

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Give Thanks for Turkey Dinner in the Instant Pot

More and more cooks are falling in love with the Instant Pot, a multi-tasker that does everything from searing to slow cooking, as well as steaming and finishing foods in a flash under pressure. I’m among the obsessed, on a mission to try adapting some of my favorite recipes. The biggest success so far has been Southern-inspired Thanksgiving dinner in under an hour. Yes, really. Here’s a step-by-step guide to the easiest feast ever:

Photo by Meredith Publishing

Meal Planning

The star of the show is a turkey breast, so this is method isn’t going to work for a crowd, but it’s perfect for a party of four. Breaking it down, following the recipe, here’s the shopping list:

• Turkey breast (3-4 pounds)
• Butter
• BBQ dry rub seasoning mix
• Chicken or turkey stock (homemade or store-bought)
• Cornbread (homemade is great, but most bakeries now stock this Southern staple)
• Onion
• Celery
• Pecans
• Sweet Potatoes (Do you know the difference between sweet potatoes and yams?)

Painless prepping

For the juiciest bird, plan on brining it overnight. It’s really easy, promise. (Just follow these instructions.) Shortly before searing the breast, skin side down, rub it with the barbecue dry rub. (I use Rendezvous’s famous seasoning mix all the way from Memphis, available online, but you could also DIY a dry rub.) The barbecue spices infuse a smoky, roasted flavor without coming off as straight-up barbecue. Chop the veggies and peel the sweet potatoes. You’re all set, ready to get the party started.

Set the Instant Pot to Saute

Melt 4 tablespoons butter in the Instant Pot and when it begins bubbling, add the turkey breast, skin side down. While it’s cooking, saute the onions, celery and chopped pecans over medium high heat in a separate skillet. Yes, I considered trying to do everything in the Instant Pot, but this process worked best for me. When the onions begin to caramelize, turn off the heat and crumble the cornbread on top and gently mix.

Photo by Leslie Kelly

Crafting a Couple of Rafts

There are all sorts of gadgets and additions for Instant Pot, but it’s easy enough to build a foil raft to hold the cornbread dressing and the sweet potatoes. Use a cake pan as a size guide, bringing the sides of a double sheet of foil up at least 3 inches so the contents don’t spill out when it’s lifted off the turkey after cooking. Poke half a dozen holes in the bottom of the raft containing the dressing. That’s so the stock can slowly seep through, down to the cooking surface, where it’ll make incredible pan drippings for gravy.

Crank Up the Pressure

When the breast is golden brown on the skin side, flip it and nestle the raft of cornbread dressing on top of the turkey. Drizzle the stock over the cornbread dressing. Place the raft of sweet potatoes on top and seal the Instant Pot. Set it for pressure, and hit the poultry button, setting the time for 30 minutes, noting it takes some time to bring the pressure up. Cooking under pressure is much quicker because the temp rises in that contained environment.

Letting off Steam

Build in at least 10 minutes to let the steam release after the timer ticks down to zero, so you can easily remove the lid. If you’re in a hurry, there’s a release button, but it still takes at least 5 minutes.

Photo by Leslie Kelly

No Need to Rest, Ready to Serve

Carefully remove the layers. Slice the breast, spoon out the dressing and sweet potatoes. All that’s missing is cranberry sauce or chutney. (If you’re looking for a fuller table, try these quick/easy sides.) With all the time saved cooking, that means you can focus on what’s really important: Thanksgiving desserts!

Photo by Vanessa Greaves

How’d it Turn Out?

The best surprise of this alternative to roasting was that the turkey was so juicy and so tender. The barbecue seasoned had mellowed in the short cooking time. The sides were memorable, too, with the dressing full of flavor and the sweet potatoes shining in their simplicity. I’d definitely do this again, and it wouldn’t even have to be Thanksgiving.

More Instant Pot Inspiration

A Beginner’s Guide to Instant Pot

7 Essential Recipes for Mastering Your Instant Pot

Try These Takeout Faves in Your Instant Pot

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How to Make Chicken Cutlets from Chicken Breast

Chicken cutlets are the perfect solution to quick weeknight meals. These thin pieces of chicken cook quickly and evenly, compared to full-sized breasts, and are perfect for searing, breading, and frying. Ready to learn?

Photo by Meredith

1. Tools of the Trade

A chicken cutlet is simply a chicken breast that has been cut in half and pounded to an even thickness. The trickiest part of the whole process is cutting the breast in half. Make sure you use a sharp knife: this will help cut, and not tear, the chicken. Don’t worry if you make a few mistakes along the way. Practice makes perfect.

Tip for Success: Try freezing the chicken breast for ten to 15 minutes before preparing, to make slicing easier.

2. Splitting the Difference

The first step is to carefully slice the breast in half horizontally. Remove the chicken tender and place the breast on a cutting board. Hold it flat with the palm of your hand, and using your sharp knife, carefully slice through the center horizontally (parallel to the cutting board). Sometimes it’s necessary to open the chicken like a book and make one final cut to separate the two halves.

Tip for Success: Placing the chicken close to the edge of your cutting board makes the slicing easier. Make sure to watch out and just cut the chicken, not your hand!

Photo by Meredith

3. It’s A Wrap

Protect your chicken and pounding implement from each other. Place the cutlets between two sheets of plastic wrap, or inside a sealable plastic bag.

Tip for Success: Spread the plastic tight, so it doesn’t get pounded into the meat and you don’t have unsightly wrinkles.

4. A Penny for A Pound

Now comes the fun part! Using the smooth side of a mallet, rolling pin, a small skillet, or even your palm, gently pound the cutlets into even thickness, about 1/4-inch-thick. This allows the chicken cook quickly and evenly. Take your time so that you don’t make any holes in your cutlets.

Tip for Success: Instead of pounding in an up-and-down motion, try using slight sideways movements to gently flatten the chicken. Work from the center out.

Photo by Meredith

5. Ready to Cook

The hard work is all done, and now it’s time to whip up your favorite recipe:

Just like the name implies, Simple Chicken Parmesan is really simple, but so delicious. To make it even easier for a quick weeknight meal, skip making homemade sauce and use a jar of store-bought marinara and buy pre-grated cheese.

 

Traditionally made with veal, Sandy’s Chicken Saltimbocca uses chicken wrapped in sage leaves and prosciutto. Serve this alongside sautéed green beans, mashed potatoes, or noodles.

Photo by Allrecipes

Chicken Katsu is a Japanese-style fried chicken. Served with special tonkatsu sauce, this crisp chicken is a hit with kids. Serve it alongside steamed white or brown rice and some pickled cucumbers.

Photo by Snacking in the Kitchen

A favorite from Germany, this healthier oven-friendly version of Chicken Schnitzel uses less oil. Before making your schnitzel, whip up a batch of spaetzle or German potato salad.

Photo by Buckwheat Queen

Chicken Marsala is a classic dish that’s perfect for unexpected company. Chicken cutlets are lightly coated and simmered alongside mushrooms in a Marsala wine sauce. For a creamier sauce, add a splash of heavy cream or half-and-half.

Photo by Kim’s Cooking Now

Room for More? Learn some great chicken tips from a master chef, turn leftovers into healthy main dish salads, or discover some of our best ever chicken recipes.

Related:

• How to Cut up a Whole Chicken
• How to Debone a Chicken Breast
• 9 Best Slow Cooker Chicken Recipes for Chilly Nights
• 12 Delicious Chicken Thigh Dinners
• 10 Easy 20-Minute Chicken Dinners

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How to Reverse Sear for the Most Tender Grilled Meat Ever

Have you tried the hottest trend in grilling yet? Fans of the reverse sear swear it makes for the best steaks, chops, even burgers that you’ve ever experienced. Here’s a quick guide on this technique so you can try it and then decide. One go-around turned me from a skeptic to a reverse sear convert.

Cooking steaks slowly, off the fire is a trendy technique called reverse sear. Photo by Leslie Kelly

What is Reverse Sear?

This technique “reverse sear” started surfacing in a big way a few years ago, and continues to gain steam as more discover its magical powers to produce grilled meat that’s tender and juicy on the inside and mahogany on the surface.While the origins of this technique remain a mystery, grilling guru Meathead Goldwyn credits the food service foot soldiers who introduced sous vide cooking in the 1980s. Sous vide involves holding foods at a particular temperature for extended periods in vacuum-sealed bags in water baths. Cooking the meat low and slow preserves the its moisture, but produces a gray looking piece of meat, so cooks using this method took to searing the meat just before serving.

Essential Ingredients for Success

• Thick steaks or chops –  between 1.5 and 2-inches is ideal.
• An instant-read thermometer
• A cool side of the grill, or, if you’re cooking inside, the oven and a grill pan for finishing.
• Patience!  This process can take considerably longer than the standard sear.

How to Reverse Sear

Whether you use charcoal or a gas grill, it’s essential to build heat on one side, leaving half “cool,” at 225 degrees. Once the coals have turned white, or the gas grill has reached that temp, place the seasoned steaks or chops onto the cool side and the lid is lowered, creating a type of convection oven.

Cooking the meat at a lower temperature means the proteins don’t contract and squeeze out the moisture. When the meat reaches 10 to 15 degrees lower than the desired temp — about 120 for the 130-135 degrees for medium rare — stoke the fire and flip the meat onto the hot side. Wait just a minute and turn. Another minute, then turn again and so on until you’ve got an exterior that’s deep brown. The inside should remain ruby red and super succulent.

Photo by Leslie Kelly

In the Oven

Recreate the same effect inside by cooking seasoned meat on a rack in a 275-degree oven until the internal temp reaches 120, about 45 minutes for a piece that’s 2-inches thick. Remove from the oven and let rest for 15 minutes while heating a grill pan or cast iron skillet. Sear in the hot pan 1 minute per side until reaching a deep brown. No need to rest after searing, just slice and serve.

To serve alongside, check out Chef John’s Chimichurri Sauce.

Photo via Meredith Publishing

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10 Kid-Pleasing Halloween Treats With Scary Faces

These evil treats will force you to look them in the eye as you eat them! Can you handle it? 

1. Bloody Skeleton S’mores

This recipe is essentially a s’more, just not as you know it. It turns out mini marshmallows make great skeleton bones, and graham crackers can easily be cut into coffins. This is a treat the kids can definitely help with making.

Photo by Stasty Cook

2. Poop Emoji Cookies

The poop emoji is surprisingly popular. These chocolate cookies are fun to make and will bring a smile to your kid’s face.

Photo by Fioa

3. Peanut Butter Spider Cookies

These easy sugar cookies are covered in chocolate truffle spiders. They’re frighteningly delicious!

Photo by Snacking in the Kitchen

4. Chocolate Mice

Your kids will love shaping and decorating these creepy little creatures. Watch out for those chewy licorice tails that look so realistic.

Photo by Allrecipes Magazine

5. Frankenstein Cupcakes

Do you dare to eat his big square green head? Those candy eyes are very tempting.

6. Easy Halloween Mummy Cupcakes

You don’t need good piping skills for this recipe — in fact the messier the better for these easy mummy cupcakes.

Photo by barbara

7. Hoot Owl Cookies

Cute or scary — you decide? Either way, these chocolate nut cookies are extremely tasty.

Photo by Allrecipes Magazine

8. Spider Cupcakes

This recipe with box mix cake is as easy as it gets. Let your kids make their own crazy spiders with licorice and frosting.

Photo by Andrea Mudgett

9. Meringue Bones and Ghosts

These gluten-free treats are quick to bake and can be made ahead of time.

Photo by Allrecipes Magazine

10. Halloween Ghosties

This is a great treat for younger kids to make, though your kitchen may be a scary mess afterwards.

Photo by Allrecipes Magazine

You might also like …

• 5 of Our Fave Food Costumes for Halloween
• 9 Monstrously Easy Halloween Treats Even Kids Can Make
• 5 Retro Halloween Treats Your Party Really Needs
• Easy Tricks for Making Caramel Apple Treats
• Browse our entire collection of Halloween Treats and Dessert Recipes

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Buttercup Squash: How to Choose, Prep, and Cook this Winter Squash

If you like pumpkin, you’ll love buttercup squash. It’s one of the sweetest varieties of winter squash, and its seeds are a great snack food, just like pumpkin seeds. Here’s how to choose, prep, and cook buttercup squash.

Buttercup Squash | Photo via Bigstock

Meet Buttercup Squash

You’ll find this popular winter squash throughout fall and winter at your local grocery store or farmers’ market. In addition to its sweet flavor, buttercup squash is a great source of vitamins A and C, beta-carotene, and fiber. In fact, the more intense the color of the flesh, the more vitamin A it contains.

Choosing Buttercup Squash

This variety of squash has a turban-like cap that is a good indicator of age: When the squash is mature and ready to be harvested, the cap is firm. Found a squash with a soft cap? That means it’s too old and should be passed up for another. Choose a squash that is heavy for its size and has even coloring. Stored in a cool, dry place, this squash will keep for several months.

Preparing Buttercup Squash

With its tough rind and funny shape, peeling this squash can be tricky. Luckily, you don’t have to! Using a large heavy knife, carefully split it in half lengthwise through the stem. Use a heavy spoon to scrape out the seeds (save the seeds to roast later), then cook according to your recipe.

Buttercup squash cut in half. | Photo via Bigstock

Cooking Buttercup Squash

Buttercup squash meat is smooth, with a deep orange color. It can lean towards being a bit dry, so try steaming, simmering, stewing, and baking to bring out its natural sweetness while adding moisture. Its mild flavor makes it pair exceptionally well with hard cheeses, nuts, beef, lentils, and pumpkin pie spice.

Recipes for Buttercup Squash

Feel free to substitute this squash in any winter squash recipe. Here are a couple of ideas to get you started:

Buttercup Squash Soup | Photo by Derbakermom

The key to this creamy Buttercup Squash Soup is a bit of cream cheese blended in with the cooked squash. The squash lends a slightly sweet note, which is perfectly balanced by herbs and pepper.

Roasted Cinnamon Spice Pumpkin Seeds | Photo by AndersonAlia’sMama

Just like pumpkin seeds, butternut squash seeds are perfect for snacking. Follow the same steps in this recipe for Roasted Cinnamon Spice Pumpkin Seeds, or find more sweet and savory roasted squash seed recipes to choose from.

More Recipes to Try

• Whether you’re cooking this up for a holiday feast or a wintery dessert, Autumn Squash Casserole has a bit of everything: sweet, tart, crunch, and creamy.
• It doesn’t get any easier than Buttercup Squash with Apples and Pecans. Halved squash are stuffed with a sweet mixture of apples, sugar, cinnamon, and pecans for a treat that can be served as a side dish or dessert.

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Discover the most common types of winter squash and get recipes for preparing them.

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5 of Our Fave Food Costumes for Halloween

Does this doughnut costume make me look fat? Nah, because it’s extra, super sweet with sprinkles on top. This year, Target has gone all in on its food costumes for kiddos, grownups AND pets. I definitely want one of each, but if pressed to pick just the very best of this cool collection, here are my faves. Plus, there are also some awesome ideas for DIY costumes at the end of this article.

Fast Food Fiesta

Slip on the head-to-toe hot dog get up and you’re sure to get loads of attention. The only way this show-y costume could be improved on is to have a squiggle of ketchup beside the mustard. What? You’re one of those “no way does ketchup belong on a hot dog” kind of people? Well, then this one’s perfect as is, as is the adorable crunchy taco costume. Just to make sure you win the costume contest, though, you’ll probably want to hand out some tiny Mexican-inspired appetizers at any and all parties you attend.

Photo by Rachel Coward

Sweet and a Little Bit Salty

Don’t bother getting into that sprinkle-covered doughnut costume if you’re not ready for all the gushing comments it’s sure to cause: “Oh, I just love you… with my morning coffee.” The jar of strawberry jam’s got peanut butter on the flip side, so you could change things up if you’re not feeling jammy. And, finally, French fries, also known as the perfect food. Only bummer? There’s not a burger costume available to go with this winner. Because no matter how awesome French fries are on their own, they’re so much better alongside a burger.

More Delicious Dress-Up Inspiration

There’s a ton of great ideas for food costumes on Pinterest and Instagram, but the very coolest food costume spotted on social media comes from a designer/artist Olivia Mears, who goes by Avant-Geek. Don’t you just love her Taco Belle?

Photo by Avant-Geek

More Halloween Articles and Recipes

7 Popular Pumpkin Recipes for a Scary Good Brunch

6 Easy Halloween Appetizers That’ll Wow Your Crowd

How to Make Creepy, Colorful Halloween Jell-O Shots

We Dare You to Make This Creepy Flayed Man Cheese Ball for Halloween

More than 500 Halloween Recipes

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Our 10 Best Potato Casserole Recipes

Our top-rated potato casseroles are the perfect side dish or main entree for cool winter nights. Filling, warming, and easy on the wallet, you’ll find a recipe to please everyone at the table.

The Main Meal

Do you want your potato casserole to be center stage? Then check out some of these fantastic recipes!

1. Hamburger Potato Casserole

With just a few simple ingredients, this creamy casserole has all the taste of a hamburger, and is the definition of comfort food. Think of it as shepherd’s pie, but with half the work. Prep tip: Layer the ingredients in your slow cooker and cook on low for 8 hours, instead of using the oven.

Photo by Dianne

2. Tater Tots Casserole

Kids and grown-ups alike will be scrambling for seconds of this tasty dish. Rave review: Laura Tedeschi White says “I made this tonight and there is none left…This will be a staple in our household and definitely is going in the recipe box!”

Photo by Lutzflcat

3. Serbian Ground Beef, Veggie, and Potato Bake

This hearty and slightly spicy bake features paprika, cinnamon, and cloves. Sometimes referred to as “moussaka,”  — these potatoes are layered with beef, bell peppers, and simmered in half-and-half. Prep tip: If you don’t have any half-and-half on hand, you can use a little sour cream mixed with milk instead.

Photo by cookin’ mama

4. Hash Brown and Egg Casserole

A hearty breakfast or brunch casserole featuring sausage, onions, and lots of cheddar cheese. Prep tip: For added flavor, use maple-flavored sausage, and mix in some cooked and chopped bell peppers, mushrooms, and garlic.

Photo by Allrecipes Magazine

5. Sweet Potato Enchiladas

This enchilada recipe is a twist on the classic, using sweet potatoes instead of regular ones. Prep tip: If you don’t want the mess and calories of frying the tortillas in oil, you can gently heat them in the microwave for about 45 seconds, until just pliable.

On the Side

If you’re looking for a potato casserole to serve alongside your main dish, you’ll love these ideas.

6. Cheesy Ranch Potato Bake

This delicious side dish is perfect served alongside barbecued meats, like ribs or chicken, and also makes a great potluck dish. Prep tip: Substitute small red potatoes for the russets, and leave the skins on, for added color and nutrition.

Photo by Melissa Goff

7. Yummy Sweet Potato Casserole

When you’re looking for something special to serve during the holidays, look no further. Prep tip: For even more sweet potato flavor, try baking the spuds in the oven until tender, instead of boiling them on the stove top.

Photo by Cynthia Ross

8. Sally’s Spinach Mashed Potatoes

If you’re looking to get a little green into your side dish, then this casserole is for you. Rave Review: Jessica Nix found a great shortcut: “I used spinach dip just because it was handy, instead of the spinach and sour cream separately…Definitely worth making again!”

Photo by Cristi

9. Cheesy Ham and Hash Brown Casserole

This dish falls somewhere between a side and an entree. Either way you serve it, your whole family will love it for breakfast or dinner. Rave review: POOBOO says it’s “quick and easy to make, not to mention delicious!”

Photo by cookin’mama

10. Restaurant-Style Hashbrown Casserole

This is the perfect side dish to bacon, eggs, ham, and plate of fresh fruit at your next breakfast or brunch. Prep tip: To save time in the morning, you can mix all the ingredients (with the hash browns straight from the freezer) the night before, cover, and refrigerate. The next morning, let it come up to room temperature for about 20 minutes before baking.

Hungry for more?

• Browse our entire collection of Potato Casserole Side Dish Recipes
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