Category: Casseroles

Get ready to elevate your pasta game with these 18 mouthwatering bowtie pasta salad recipes featuring Italian dressing as the star! From classic combinations to international twists, we’ve got you covered with a variety of flavors and textures that are sure to please even the pickiest eaters. Whether you’re looking for a light and refreshing side dish or a satisfying main course, these recipes are perfect for any occasion.

From Mediterranean-inspired salads featuring olives and feta cheese, to spicy pepperoni-packed bowls and creamy avocado-based creations, we’ve gathered the best of the best in one place. So go ahead, get creative, and let your taste buds do the tango with these incredible bowtie pasta salad recipes!

Classic Italian Bowtie Pasta Salad with Fresh Vegetables

This recipe combines the flavors of Italy with the freshness of seasonal vegetables, creating a light and satisfying salad perfect for any occasion. With minimal cooking time and no fuss, you can enjoy this delicious pasta salad in no time!

Ingredients:

– 8 oz bowtie pasta
– 2 cups mixed cherry tomatoes, halved
– 1 cup sliced red bell peppers
– 1 cup sliced cucumber
– 1/4 cup Kalamata olives, pitted
– 1/4 cup crumbled feta cheese
– 1/4 cup extra-virgin olive oil
– 2 tbsp white wine vinegar
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)

Instructions:

1. Cook bowtie pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine cooked pasta, cherry tomatoes, red bell peppers, cucumber, olives, and feta cheese.
3. In a small bowl, whisk together olive oil and white wine vinegar. Season with salt and pepper to taste.
4. Pour the dressing over the pasta mixture and toss to combine.
5. Garnish with fresh basil leaves if desired.
6. Serve immediately or refrigerate for up to 24 hours.

Cooking Time: 15-20 minutes

Mediterranean Bowtie Pasta Salad with Olives and Feta

This vibrant salad brings together the bold flavors of the Mediterranean, perfect for a light and refreshing meal or as a side dish. The combination of bowtie pasta, olives, feta cheese, and fresh herbs creates a delightful harmony of tastes and textures.

Ingredients:

– 8 oz bowtie pasta
– 1/4 cup pitted green olives, sliced
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tbsp olive oil
– 1 tbsp lemon juice
– Salt and pepper to taste

Instructions:

1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine cooked pasta, sliced olives, crumbled feta cheese, and chopped parsley.
3. Drizzle olive oil and lemon juice over the salad, tossing gently to combine.
4. Season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 24 hours before serving.

Cooking Time: 15 minutes

Spicy Pepperoni Bowtie Pasta Salad with Italian Dressing

A flavorful and refreshing pasta salad that combines the spiciness of pepperoni with the tanginess of Italian dressing. Perfect for a quick lunch or dinner, this recipe is easy to prepare and packed with flavor.

Ingredients:

– 8 oz bowtie pasta
– 1 cup pepperoni slices
– 1/2 cup cherry tomatoes, halved
– 1/4 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese (optional)
– 1/2 cup Italian dressing

Instructions:

1. Cook the bowtie pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine cooked pasta, pepperoni slices, cherry tomatoes, and parsley.
3. Drizzle Italian dressing over the top and toss to combine.
4. Sprinkle feta cheese (if using) and serve.

Cooking Time: 15-20 minutes

Grilled Chicken and Bowtie Pasta Salad with Italian Herbs

This refreshing summer salad combines grilled chicken, bowtie pasta, and a medley of Italian herbs for a flavorful and satisfying meal. Perfect for a backyard barbecue or a light lunch.

Ingredients:

– 1 lb boneless, skinless chicken breasts
– 8 oz bowtie pasta
– 2 tbsp olive oil
– 2 tbsp lemon juice
– 2 tsp dried oregano
– 1 tsp dried basil
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Preheat grill to medium-high heat. Season chicken with salt, pepper, and Italian herbs. Grill for 5-6 minutes per side or until cooked through.
2. Cook pasta according to package instructions. Drain and set aside.
3. In a large bowl, whisk together olive oil, lemon juice, and minced garlic.
4. Add cooked pasta, grilled chicken, and chopped parsley to the bowl. Toss to combine.
5. Season with salt and pepper to taste. Top with grated Parmesan cheese if desired.

Cooking Time: 20-25 minutes

Sun-Dried Tomato and Basil Bowtie Pasta Salad

A refreshing summer salad perfect for potlucks or picnics, this Sun-Dried Tomato and Basil Bowtie Pasta Salad is a flavorful twist on classic pasta salads.

Ingredients:

– 8 oz. bowtie pasta
– 1 cup sun-dried tomatoes, chopped
– 1/2 cup fresh basil leaves, chopped
– 1/4 cup olive oil
– 2 tbsp. white wine vinegar
– 1 tsp. Dijon mustard
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine chopped sun-dried tomatoes, basil leaves, olive oil, white wine vinegar, Dijon mustard, salt, and pepper.
3. Add the cooked pasta to the bowl and toss to combine with the tomato-basil mixture.
4. Season with additional salt and pepper if needed.
5. Top with grated Parmesan cheese (if using) and serve.

Cooking Time: 15-20 minutes

Antipasto Bowtie Pasta Salad with Italian Dressing

A colorful and flavorful pasta salad that’s perfect for a quick lunch or dinner. This recipe combines the creaminess of Italian dressing with the savory flavors of antipasto.

Ingredients:

– 8 oz bowtie pasta
– 1 cup cherry tomatoes, halved
– 1 cup cucumber slices
– 1/2 cup Kalamata olives, pitted
– 1/4 cup crumbled feta cheese
– 1/4 cup Italian dressing
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber slices, olives, and feta cheese.
3. Pour in the Italian dressing and toss the salad to combine.
4. Season with salt and pepper to taste.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
6. Just before serving, garnish with fresh parsley leaves if desired.

Cooking Time: 15-20 minutes (including pasta cooking time)

Roasted Red Pepper and Artichoke Bowtie Pasta Salad

This hearty pasta salad combines the sweetness of roasted red peppers with the tender crunch of artichokes, all tied together with a flavorful bowtie pasta. Perfect for a quick lunch or dinner, this recipe is sure to become a new favorite.

Ingredients:

– 8 oz bowtie pasta
– 2 large red bell peppers
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 2 tbsp lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 425°F (220°C).
2. Roast red bell peppers for 30-40 minutes, or until skin is blistered and charred.
3. Cook bowtie pasta according to package instructions. Drain and set aside.
4. In a large bowl, whisk together olive oil, garlic, and lemon juice.
5. Add roasted red peppers, artichoke hearts, and cooked pasta to the bowl. Toss to combine.
6. Season with salt and pepper to taste.
7. Garnish with chopped parsley, if desired.

Cooking Time: 45 minutes

Greek-Inspired Bowtie Pasta Salad with Cucumber and Kalamata Olives

This refreshing pasta salad combines the flavors of Greece, featuring bowtie pasta, juicy cucumber, and briny kalamata olives. Perfect for a light lunch or dinner, this salad is ready in under 30 minutes.

Ingredients:

– 8 oz bowtie pasta
– 1 large cucumber, sliced
– 1/2 cup pitted Kalamata olives, sliced
– 1/4 cup red wine vinegar
– 2 tbsp olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine cooked pasta, cucumber slices, and Kalamata olives.
3. In a small bowl, whisk together red wine vinegar and olive oil. Add minced garlic and season with salt and pepper to taste.
4. Pour the dressing over the pasta mixture and toss to combine.
5. Garnish with chopped parsley if desired.
6. Serve immediately or refrigerate for up to 24 hours.

Cooking Time: 20 minutes

Pesto Bowtie Pasta Salad with Italian Dressing Drizzle

A refreshing twist on traditional pasta salad, this recipe combines the flavors of pesto, bowtie pasta, and Italian dressing for a deliciously easy meal or snack.

Ingredients:

– 8 oz bowtie pasta
– 1/4 cup pesto
– 1 cup cherry tomatoes, halved
– 1/2 cup cucumber slices
– 1/4 cup crumbled mozzarella cheese
– 2 tbsp Italian dressing
– Salt and pepper to taste

Instructions:

1. Cook bowtie pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine cooked pasta, pesto, cherry tomatoes, cucumber slices, and mozzarella cheese.
3. Drizzle Italian dressing over the top of the salad and toss to combine.
4. Season with salt and pepper to taste.
5. Serve chilled or at room temperature.

Cooking Time: 20-25 minutes

Caprese Bowtie Pasta Salad with Fresh Mozzarella and Basil

A classic Italian-inspired pasta salad that combines the flavors of fresh mozzarella, ripe tomatoes, and fragrant basil.

Ingredients:

– 8 oz bowtie pasta
– 1 cup cherry tomatoes, halved
– 8 oz fresh mozzarella cheese, sliced
– 1/4 cup extra-virgin olive oil
– 2 tbsp balsamic vinegar
– 1 tsp salt
– Fresh basil leaves, chopped (about 1/4 cup)
– Grated Parmesan cheese (optional)

Instructions:

1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine cherry tomatoes, mozzarella slices, olive oil, balsamic vinegar, salt, and chopped basil. Toss gently to combine.
3. Add cooked pasta to the bowl and toss until the pasta is well coated with the tomato-mozzarella mixture.
4. Taste and adjust seasoning as needed. If desired, sprinkle Parmesan cheese on top.
5. Serve immediately or refrigerate for up to 2 hours before serving.

Cooking Time: 15-20 minutes

Balsamic Glazed Bowtie Pasta Salad with Cherry Tomatoes

Elevate your pasta salad game with this sweet and tangy recipe, perfect for a quick weeknight dinner or a potluck gathering.

Ingredients:

– 8 oz bowtie pasta
– 1 cup cherry tomatoes, halved
– 2 tbsp olive oil
– 2 tbsp balsamic vinegar
– 1 tsp honey
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the cherry tomatoes and cook for 3-4 minutes or until they release their juices and start to caramelize.
3. In a small bowl, whisk together the balsamic vinegar and honey until well combined.
4. Add the cooked pasta to the skillet with the cherry tomatoes. Pour in the balsamic glaze and toss to combine. Season with salt and pepper to taste.
5. Garnish with chopped parsley if desired. Serve warm or at room temperature.

Cooking Time: 15-20 minutes

Spinach and Parmesan Bowtie Pasta Salad with Italian Dressing

A classic pasta salad gets a boost of flavor and nutrition from the addition of spinach and parmesan cheese. This easy-to-make recipe is perfect for a quick lunch or dinner.

Ingredients:

– 8 oz bowtie pasta
– 1 package frozen chopped spinach, thawed and drained
– 1/2 cup grated Parmesan cheese
– 1/4 cup Italian dressing
– Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine the cooked pasta, spinach, and Parmesan cheese.
3. Pour in the Italian dressing and toss until the pasta is well coated.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.

Cooking Time: None required! Just assemble and chill.

Garlic Herb Bowtie Pasta Salad with Grilled Zucchini

A refreshing summer salad that combines the flavors of garlic, herbs, and grilled zucchini with bowtie pasta. Perfect for a light and satisfying meal or as a side dish.

Ingredients:

– 8 oz bowtie pasta
– 2 medium zucchinis
– 3 cloves garlic, minced
– 1/4 cup olive oil
– 2 tbsp chopped fresh parsley
– 2 tbsp chopped fresh basil
– Salt and pepper to taste
– 1/2 cup crumbled feta cheese (optional)

Instructions:

1. Preheat grill or grill pan to medium-high heat. Brush zucchinis with olive oil and season with salt, pepper, and minced garlic. Grill for 3-4 minutes per side, until tender.
2. Cook bowtie pasta according to package instructions. Drain and set aside.
3. In a large bowl, combine cooked pasta, grilled zucchini, chopped parsley, and chopped basil.
4. Drizzle with olive oil and season with salt and pepper to taste.
5. Top with crumbled feta cheese, if desired.

Cooking Time: 20 minutes

Prosciutto and Arugula Bowtie Pasta Salad

Elevate your pasta salad game with this refreshing Italian-inspired recipe, combining the salty sweetness of prosciutto with the peppery flavor of arugula.

Ingredients:

– 8 oz. bowtie pasta
– 1/4 cup extra-virgin olive oil
– 2 tablespoons white wine vinegar
– 1/4 cup chopped fresh arugula
– 6 slices prosciutto, thinly sliced
– 1/2 cup shaved Parmesan cheese
– Salt and pepper to taste

Instructions:

1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, whisk together olive oil and vinegar.
3. Add cooked pasta, arugula, prosciutto, and Parmesan cheese to the bowl. Toss gently to combine.
4. Season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 24 hours.

Cooking Time: 15-20 minutes

Lemon Garlic Bowtie Pasta Salad with Asparagus

This refreshing pasta salad combines the bright flavors of lemon and garlic with the tender sweetness of asparagus, all tied together with al dente bowtie pasta.

Ingredients:

– 8 oz bowtie pasta
– 2 cups fresh asparagus spears, trimmed
– 1/4 cup freshly squeezed lemon juice
– 3 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Cook bowtie pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add asparagus and cook for 3-4 minutes or until tender but still crisp. Season with salt and pepper.
3. In a large bowl, whisk together lemon juice and garlic.
4. Add cooked pasta, asparagus, and Parmesan cheese (if using) to the bowl. Toss to combine.
5. Serve warm or at room temperature.

Cooking Time: 15-20 minutes

Three-Bean Bowtie Pasta Salad with Italian Dressing

A refreshing and flavorful pasta salad perfect for a quick lunch or dinner. This recipe combines the classic flavors of Italy with the convenience of canned beans, making it a great option for busy days.

Ingredients:

– 8 oz bowtie pasta
– 1 (15 oz) can kidney beans, drained and rinsed
– 1 (15 oz) can cannellini beans, drained and rinsed
– 1 (15 oz) can black beans, drained and rinsed
– 1/4 cup Italian dressing
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste

Instructions:

1. Cook pasta according to package instructions. Drain and set aside.
2. In a large bowl, combine kidney beans, cannellini beans, and black beans.
3. Add cooked pasta to the bean mixture and stir until well combined.
4. Pour Italian dressing over the pasta mixture and toss to coat.
5. Stir in chopped parsley and season with salt and pepper to taste.
6. Cover and refrigerate for at least 30 minutes to allow flavors to meld.

Cooking Time: 15-20 minutes

Avocado and Corn Bowtie Pasta Salad with Italian Flavors

This refreshing pasta salad combines the creaminess of avocado, sweetness of corn, and tanginess of Italian flavors, perfect for a light and satisfying summer meal.

Ingredients:

– 8 oz bowtie pasta
– 2 ripe avocados, diced
– 1 cup frozen corn kernels, thawed
– 1/4 cup extra-virgin olive oil
– 2 cloves garlic, minced
– 1 tsp dried basil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Cook pasta according to package directions until al dente. Drain and set aside.
2. In a large bowl, combine diced avocado, corn kernels, olive oil, garlic, basil, salt, and pepper. Toss gently to combine.
3. Add cooked pasta to the bowl and toss until well coated with the avocado-corn mixture.
4. Taste and adjust seasoning as needed. If desired, top with grated Parmesan cheese.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld together.

Cooking Time: 15-20 minutes (including pasta cooking time)

Tuscan-Inspired Bowtie Pasta Salad with White Beans and Rosemary

Transport yourself to the rolling hills of Tuscany with this vibrant and flavorful pasta salad, featuring creamy white beans, fragrant rosemary, and a hint of garlic. Perfect for a light lunch or as a side dish.

Ingredients:

– 8 oz bowtie pasta
– 1 cup cooked cannellini beans (or other white beans)
– 2 tbsp extra-virgin olive oil
– 2 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Cook pasta al dente; drain and set aside.
2. In a large bowl, combine cooked white beans, olive oil, garlic, and chopped rosemary. Toss to combine.
3. Add cooked pasta to the bean mixture and toss until well combined.
4. Season with salt and pepper to taste.
5. If desired, sprinkle with Parmesan cheese before serving.

Cooking Time: 20-25 minutes

Summary

Get ready to indulge in a flavorful fusion of pasta, vegetables, and Italian dressing with these 18 mouth-watering bowtie pasta salad recipes! From classic combinations like fresh vegetables and herbs, to Mediterranean-inspired dishes featuring olives and feta, there’s something for everyone. Spicy pepperoni, grilled chicken, and sun-dried tomatoes add excitement to each dish. Try unique twists like pesto drizzle, balsamic glaze, or prosciutto and arugula. Whether you’re in the mood for something light and refreshing or rich and satisfying, these recipes are sure to please.

Are you looking for a flavorful and nutritious addition to your meal repertoire? Look no further than dried black beans! These versatile legumes are packed with protein, fiber, and minerals, making them a great choice for a variety of dishes. From hearty soups and stews to vibrant salads and savory casseroles, there’s a way to incorporate dried black beans into every occasion.

In this article, we’ll explore 18 mouth-watering recipes that showcase the incredible flavor and versatility of dried black beans. Whether you’re in the mood for something spicy and Cuban-inspired or creamy and dip-worthy, these recipes have got you covered. From classic pairings like rice and corn to unexpected combinations like quinoa and sweet potato, there’s a recipe on this list that will satisfy your cravings.

So, what are you waiting for? Dive into the world of dried black bean recipes and discover new flavors to spice up your meal routine!

Spicy Cuban Black Bean Soup

Experience the bold flavors of Cuba with this hearty and spicy black bean soup. This recipe combines tender beans, aromatic spices, and a hint of smokiness for a truly authentic taste.

Ingredients:

– 1 cup dried black beans, soaked overnight and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can diced tomatoes
– 2 teaspoons cumin
– 1 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper, to taste
– 4 cups vegetable broth
– 2 tablespoons olive oil

Instructions:

1. In a large pot, heat the olive oil over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the garlic, red bell pepper, cumin, smoked paprika, and cayenne pepper. Cook for an additional minute.
4. Add the soaked black beans, diced tomatoes, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until the beans are tender.
5. Serve hot, garnished with chopped fresh cilantro, if desired.

Cooking Time: 35-45 minutes

Mexican Black Bean and Corn Salad

Mexican Black Bean and Corn Salad Recipe

This vibrant salad combines the flavors of Mexico with a mix of textures, perfect for a quick lunch or dinner. The black beans and corn add natural sweetness, while the lime juice gives it a burst of freshness.

Ingredients:

• 1 can black beans, drained and rinsed
• 1 cup frozen corn kernels, thawed
• 1/2 cup diced red bell pepper
• 1/4 cup chopped fresh cilantro
• 2 tablespoons lime juice
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Optional: 1 jalapeño pepper, seeded and finely chopped (for some heat)

Instructions:

1. In a large bowl, combine black beans, corn kernels, red bell pepper, cilantro, lime juice, cumin, salt, and pepper.
2. Mix well to combine.
3. If using jalapeño, add it now and mix again.
4. Serve immediately, or refrigerate for up to 24 hours before serving.

Cooking Time: None! This salad is ready in just a few minutes of mixing.

Enjoy your delicious Mexican Black Bean and Corn Salad!

Slow Cooker Black Bean Chili

A hearty and flavorful chili that’s perfect for a cozy night in. This slow cooker recipe is easy to make and packed with nutritious black beans, tender ground beef, and a blend of spices.

Ingredients:

– 1 lb ground beef
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 2 cups cooked black beans
– 1 cup beef broth
– 1 tsp chili powder
– 1/2 tsp cumin
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for added heat

Instructions:

1. Brown the ground beef in a skillet, breaking it up into small pieces as it cooks.
2. Add the diced onion and minced garlic to the skillet and cook until the onion is translucent.
3. Transfer the mixture to the slow cooker with the remaining ingredients.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Taste and adjust seasoning as needed.

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

Black Bean and Sweet Potato Tacos

This recipe combines the natural sweetness of roasted sweet potatoes with the earthy flavor of black beans, all wrapped up in a crispy taco shell. Perfect for a quick weeknight dinner or a flavorful lunch.

Ingredients:

– 2 large sweet potatoes, peeled and cubed
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper, to taste
– 8-10 corn tortillas
– Optional toppings: avocado, sour cream, salsa, shredded cheese, cilantro

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with olive oil, cumin, chili powder, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
3. In a large skillet, heat oil over medium-high. Add onion and garlic; cook for 3-4 minutes, or until softened.
4. Add black beans to the skillet; cook for an additional 2-3 minutes, stirring occasionally.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos with roasted sweet potatoes, black bean mixture, and desired toppings.

Cooking Time: 35-40 minutes

Black Bean and Quinoa Stuffed Peppers

This recipe combines the flavors of black beans, quinoa, and roasted peppers for a nutritious and delicious meal.

Ingredients:

– 4 large bell peppers (any color)
– 1 cup cooked black beans
– 1 cup cooked quinoa
– 1/2 cup diced onion
– 1 minced garlic clove
– 1 teaspoon cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 2 tablespoons olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a large bowl, combine black beans, quinoa, onion, garlic, cumin, smoked paprika, salt, and pepper.
4. Stuff each pepper with the bean-quinoa mixture, filling to the top.
5. Drizzle olive oil over the peppers and place them on a baking sheet.
6. Roast for 25-30 minutes or until the peppers are tender.

Cooking Time: 25-30 minutes

Creamy Black Bean Dip with Lime

Add a burst of citrus flavor to your snacking routine with this creamy black bean dip infused with the zesty goodness of lime.

Ingredients:

– 1 (15 ounce) can black beans, drained and rinsed
– 1/2 cup plain Greek yogurt
– 1/4 cup mayonnaise
– 1 tablespoon freshly squeezed lime juice
– 1 minced garlic clove
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: diced tomatoes, red onion, or cilantro for garnish

Instructions:

1. In a blender or food processor, combine black beans, Greek yogurt, mayonnaise, lime juice, garlic, and cumin.
2. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
3. Taste and adjust seasoning with salt and pepper if desired.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled, garnished with your choice of toppings.

Cooking Time: 10 minutes (plus chilling time)

Black Bean and Mango Salsa

This vibrant salsa combines the natural sweetness of ripe mango with the earthy flavor of black beans, creating a perfect blend for your next fiesta or gathering.

Ingredients:

– 1 cup cooked black beans
– 2 ripe mangos, diced
– 1/2 red onion, finely chopped
– 1 jalapeño pepper, seeded and minced
– 1 tablespoon lime juice
– 1 teaspoon cumin
– Salt to taste

Instructions:

1. In a medium-sized bowl, combine cooked black beans, mango, red onion, and jalapeño pepper.
2. Squeeze lime juice over the mixture and sprinkle with cumin.
3. Season with salt to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled or at room temperature.

Cooking Time: 15 minutes (preparation), 30 minutes (refrigeration)

Black Bean and Rice Casserole

This comforting casserole is a perfect blend of protein-rich black beans, fluffy rice, and savory spices. It’s an easy and budget-friendly meal that’s sure to become a family favorite.

Ingredients:

– 1 cup uncooked white rice
– 2 cups water
– 1 can (15 oz) black beans, drained and rinsed
– 1 onion, diced
– 1 red bell pepper, diced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 1 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 350°F (180°C).
2. Cook rice according to package instructions using the 2 cups of water.
3. In a large skillet, heat olive oil over medium-high. Add onion and bell pepper; cook until tender, about 5 minutes.
4. Stir in black beans, cumin, salt, and pepper.
5. Combine cooked rice with the bean mixture.
6. Transfer to a 9×13-inch baking dish and top with shredded cheese.
7. Bake for 25-30 minutes or until the cheese is melted and bubbly.

Cooking Time: 30-35 minutes

Smoky Black Bean Burgers

Elevate your burger game with these flavorful and nutritious Smoky Black Bean Burgers, packed with the richness of black beans and a hint of smokiness.

Ingredients:

– 1 can black beans, drained and rinsed
– 1/2 cup rolled oats
– 1/4 cup finely chopped onion
– 1 minced garlic clove
– 1 tablespoon smoked paprika
– 1 teaspoon cumin
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 egg, lightly beaten
– 1 tablespoon olive oil

Instructions:

1. Preheat a non-stick skillet or grill over medium-high heat.
2. In a large bowl, mash the black beans using a fork or a potato masher.
3. Add oats, onion, garlic, smoked paprika, cumin, salt, and pepper to the bowl. Mix until well combined.
4. Stir in the beaten egg and olive oil.
5. Form into 2-3 patties, depending on desired size.
6. Cook for 4-5 minutes per side, or until golden brown and crispy.

Cooking Time: 8-10 minutes

Black Bean and Avocado Quesadillas

These quesadillas pack a flavorful punch with the creamy richness of avocado, the savory taste of black beans, and the crunch of crispy tortilla. Perfect for a quick lunch or dinner, they’re also a great option for meal prep.

Ingredients:

– 2 ripe avocados, mashed
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 2 tortillas (whole wheat or flour)
– Salt and pepper to taste
– Optional: shredded cheese, salsa, cilantro for topping

Instructions:

1. Preheat a large skillet or griddle over medium-high heat.
2. In a bowl, mix together mashed avocado, black beans, olive oil, onion, and garlic.
3. Place one tortilla in the skillet and sprinkle half of the bean-avocado mixture onto half of the tortilla.
4. Fold the tortilla in half to enclose the filling.
5. Cook for 2-3 minutes or until the tortilla is crispy and the filling is heated through.
6. Flip and cook for an additional 2 minutes.
7. Repeat with remaining ingredients.

Cooking Time: 8-10 minutes

Black Bean and Chorizo Stew

This hearty stew combines the rich flavors of chorizo sausage with the creamy texture of black beans, all wrapped up in a flavorful tomato-based broth. Perfect for a cozy night in or as a main course for a gathering.

Ingredients:

– 1 lb dried black beans, soaked overnight and drained
– 1 lb Spanish chorizo, sliced
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– 1 tsp ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish

Instructions:

1. In a large pot, cook the chorizo over medium heat until browned, about 5 minutes. Remove from pot.
2. Add onions and garlic; cook until onions are translucent, about 3-4 minutes.
3. Add soaked black beans, diced tomatoes, chicken broth, cumin, salt, and pepper. Stir to combine.
4. Return chorizo to the pot and simmer for 30 minutes or until beans are tender.
5. Serve hot, garnished with fresh cilantro leaves.

Cooking Time: 45-50 minutes

Black Bean and Pumpkin Soup

Ingredients:

– 1 can black beans, drained and rinsed
– 1 small pumpkin (about 2 lbs), peeled, seeded, and cubed
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– Optional: sour cream or crumbled queso fresco for topping

Instructions:

1. In a large pot, sauté the onion, garlic, and red bell pepper in a little water until tender.
2. Add the pumpkin, black beans, vegetable broth, cumin, paprika, salt, and pepper.
3. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the pumpkin is tender.
4. Use an immersion blender (or transfer soup to a blender in batches) to puree the soup until smooth.
5. Taste and adjust seasoning as needed.
6. Serve hot, topped with your choice of sour cream or crumbled queso fresco.

Cooking Time: 30-40 minutes

Black Bean and Cheese Enchiladas

These flavorful enchiladas are a delicious twist on traditional Mexican cuisine, packed with nutritious black beans and melted cheese. Perfect for a quick weeknight dinner or a gathering with friends.

Ingredients:

– 1 can black beans, drained and rinsed
– 8-10 corn tortillas
– 2 cups shredded cheese (Cheddar or Monterey Jack work well)
– 1/4 cup chopped onion
– 1 minced garlic clove
– 1/2 teaspoon cumin
– 1/4 teaspoon paprika
– Salt and pepper to taste
– Vegetable oil for brushing tortillas

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a medium bowl, combine black beans, chopped onion, garlic, cumin, paprika, salt, and pepper.
3. Brush both sides of each tortilla with vegetable oil.
4. Spoon about 1/4 cup of the bean mixture onto the center of each tortilla, leaving a small border around the edges.
5. Roll up tortillas and place seam-side down in a baking dish.
6. Top enchiladas with remaining cheese and bake for 20-25 minutes or until golden brown.

Cooking Time: 20-25 minutes

Black Bean and Spinach Stuffed Shells

Elevate your pasta game with this creative twist on traditional stuffed shells. The combination of black beans, spinach, and ricotta cheese will leave you wanting more.

Ingredients:

– 12 jumbo pasta shells
– 1 cup cooked black beans
– 1 package frozen chopped spinach, thawed and drained
– 1 cup ricotta cheese
– 1/2 cup shredded mozzarella cheese
– 1 egg, beaten
– Salt and pepper to taste
– 1 tablespoon olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions.
3. In a medium bowl, combine black beans, spinach, ricotta cheese, and egg. Mix well.
4. Stuff each cooked pasta shell with the bean and spinach mixture.
5. Place stuffed shells in a baking dish and drizzle with olive oil.
6. Top with mozzarella cheese and bake for 20-25 minutes or until golden brown.

Cooking Time: 20-25 minutes

Black Bean and Coconut Curry

This flavorful curry is a perfect blend of Indian spices and Latin American flavors, making it a unique and delicious twist on traditional curries. Serve over rice or with naan bread for a satisfying meal.

Ingredients:

– 1 can black beans, drained and rinsed
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1/4 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk
– Salt and pepper to taste
– Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat oil in a large pan over medium heat.
2. Add onions, garlic, and ginger; cook until softened, about 5 minutes.
3. Stir in cumin, curry powder, turmeric, and cayenne pepper (if using); cook for 1 minute.
4. Add black beans and coconut milk; bring to a simmer.
5. Reduce heat to low and let curry simmer for 10-15 minutes or until flavors have melded together.
6. Season with salt and pepper to taste.
7. Garnish with chopped cilantro and serve.

Cooking Time: 20-25 minutes

Black Bean and Pineapple Fried Rice

Experience the perfect blend of Caribbean and Asian flavors with this unique Black Bean and Pineapple Fried Rice recipe! A flavorful twist on traditional fried rice, this dish is sure to please.

Ingredients:

– 2 cups cooked rice (preferably day-old)
– 1 cup black beans, drained and rinsed
– 1 cup diced pineapple
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Scallions, chopped (optional)

Instructions:

1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent.
3. Add the black beans, pineapple, and cooked rice. Stir-fry for 5-7 minutes, breaking up any clumps with a spatula.
4. Add the soy sauce and stir-fry for an additional minute.
5. Season with salt and pepper to taste.
6. Garnish with chopped scallions (if using).
Cooking Time: 15-20 minutes

Black Bean and Egg Breakfast Burritos

Combine the comfort of breakfast with the excitement of a burrito, and you get this mouthwatering recipe. Perfect for busy mornings or brunch gatherings.

Ingredients:

– 1 can black beans, drained and rinsed
– 2 large eggs
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 4-6 tortillas (flour or whole wheat)
– Shredded cheese (Monterey Jack or Cheddar work well), optional
– Salsa, sour cream, or avocado for topping, optional

Instructions:

1. In a medium skillet, heat the olive oil over medium-high. Add the onion and garlic; cook until softened.
2. Pour in the eggs and scramble until cooked through.
3. Add the cumin, salt, and pepper to the eggs and stir to combine.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble burritos by filling each tortilla with scrambled egg mixture, black beans, and shredded cheese (if using).
6. Serve immediately, topped with salsa, sour cream, or avocado if desired.

Cooking Time: 15 minutes

Black Bean and Chocolate Brownies

Transform your traditional brownie game with the addition of black beans, which enhance the flavor and texture while reducing sugar content. This unique combination will become a new favorite!

Ingredients:
– 1 cup cooked black beans
– 1/2 cup unsweetened cocoa powder
– 1/4 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, at room temperature
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat oven to 350°F (180°C). Line an 8-inch square baking pan with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and cocoa powder.
3. In a large bowl, combine black beans, eggs, and vanilla extract. Beat until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Melt chocolate chips in microwave-safe bowl (30-second increments, stirring between each interval). Allow to cool slightly.
6. Fold melted chocolate into brownie mixture until well combined.
7. Pour batter into prepared pan and smooth top.
8. Bake for 25-30 minutes or until a toothpick inserted comes out with a few moist crumbs.

Cooking Time: 25-30 minutes

Summary

Get ready to spice up your culinary game with these 18 mouthwatering dried black bean recipes! From hearty soups and stews to vibrant salads, tacos, and even sweet treats, this collection has something for every occasion. Whether you’re in the mood for a slow-cooked chili or a fresh mango salsa, these flavorful dishes are sure to please. With international inspirations from Cuba, Mexico, and beyond, these black bean recipes will add excitement to your meals.

Get ready to spice up your meals with our collection of 20 mouth-watering and flavorful recipes featuring Andouille chicken sausage! This spicy sausage is a staple in many cuisines, particularly in Cajun and Creole cooking. With its rich, smoky flavor and moderate level of heat, it’s the perfect addition to any dish. Whether you’re in the mood for something hearty and comforting or light and refreshing, we’ve got you covered with these 20 delicious recipes.

From classic gumbo and jambalaya dishes to innovative twists like grilled skewers and pizza, we’ll take you on a culinary journey through the world of Andouille chicken sausage. Whether you’re a seasoned chef or just starting out in the kitchen, these recipes are sure to inspire your next meal.

Cajun Andouille Chicken Sausage Gumbo

This rich and flavorful gumbo is a staple of Cajun cuisine, featuring spicy sausage, chicken, and vegetables in a dark roux-based broth. Perfect for a cold winter’s night or a weekend gathering with friends.

Ingredients:

– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 4 Andouille sausages, sliced
– 2 tbsp vegetable oil
– 1 large onion, chopped
– 3 stalks celery, chopped
– 3 cloves garlic, minced
– 1 cup long-grain rice
– 2 cups chicken broth
– 1 tsp dried thyme
– 1/2 tsp cayenne pepper
– Salt and black pepper, to taste
– 2 tbsp filé powder (optional)
– Scallions, chopped (for garnish)

Instructions:

1. Heat oil in a large pot over medium-high heat. Add chicken; cook until browned, about 5 minutes. Remove from pot.
2. Add more oil if needed, then sauté onions, celery, and garlic until tender, about 5 minutes.
3. Stir in flour to make a dark roux, cooking for 1-2 minutes.
4. Gradually add broth, whisking constantly; bring to a boil.
5. Reduce heat; simmer, covered, for 20 minutes or until chicken is cooked through.
6. Add sausage, thyme, cayenne, salt, and black pepper. Simmer for an additional 10 minutes.
7. Serve gumbo hot, garnished with chopped scallions and a sprinkle of filé powder (if using).

Cooking Time: 35-40 minutes

Andouille Chicken Sausage Jambalaya

A classic Louisiana dish gets a flavorful twist with the addition of spicy andouille chicken sausage. This one-pot wonder combines savory sausages, plump rice, and tender chicken in a rich tomato-based broth.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 lb andouille chicken sausage, sliced
– 2 cups uncooked white rice
– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup diced tomatoes
– 2 cups chicken broth
– 1 teaspoon paprika
– Salt and pepper, to taste
– Scallions, chopped (optional)

Instructions:

1. Heat oil in a large cast-iron pot over medium-high heat.
2. Add sausage and cook until browned, about 5 minutes. Remove from pot.
3. Add chicken and cook until browned, about 5-6 minutes. Remove from pot.
4. Add onion and garlic; cook until onion is translucent, about 3-4 minutes.
5. Add rice, diced tomatoes, chicken broth, paprika, salt, and pepper. Stir to combine.
6. Return sausage and chicken to the pot. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until rice is tender.
7. Taste and adjust seasoning as needed. Garnish with chopped scallions, if desired.

Cooking Time: 25-30 minutes

Grilled Andouille Chicken Sausage Skewers

Savor the bold flavors of the South with this easy-to-make recipe that combines juicy chicken sausage, spicy Andouille peppers, and succulent veggies on a single skewer.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 4-6 Andouille sausage links, sliced
– 1 large red bell pepper, cut into 1-inch pieces
– 1 large yellow onion, cut into 1-inch wedges
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 10-12 bamboo skewers

Instructions:

1. Preheat grill to medium-high heat.
2. Thread chicken, Andouille sausage, bell pepper, onion, and garlic onto each skewer, leaving a small space between each piece.
3. Brush with olive oil and season with salt and pepper.
4. Grill for 8-10 minutes, turning occasionally, until chicken is cooked through and vegetables are tender.
5. Serve hot and enjoy!

Cooking Time: 8-10 minutes

Andouille Chicken Sausage and Peppers Pasta

This hearty pasta dish combines the rich flavors of Andouille chicken sausage, bell peppers, and onions, all wrapped up in a spicy kick. Perfect for a quick weeknight dinner or weekend lunch.

Ingredients:

– 1 lb fettuccine pasta
– 1 lb Andouille chicken sausage, sliced
– 2 large bell peppers (any color), sliced
– 1 large onion, sliced
– 3 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper, to taste
– 1/4 cup chopped fresh parsley

Instructions:

1. Cook fettuccine pasta according to package instructions. Drain and set aside.
2. In a large skillet, cook Andouille sausage over medium-high heat until browned, about 5 minutes. Remove from skillet and set aside.
3. Add sliced peppers and onions to the same skillet. Cook until tender, about 8-10 minutes.
4. Add garlic, oregano, salt, and pepper to the skillet. Stir to combine.
5. Add cooked pasta to the skillet, tossing with sausage, peppers, and sauce. Serve hot, garnished with parsley.

Cooking Time: 20-25 minutes

Creole Andouille Chicken Sausage Étouffée

A classic Creole dish with a twist, this Andouille chicken sausage étouffée combines the spicy flavors of andouille sausage with the richness of dark roux. Serve over rice for a hearty, comforting meal.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 4 slices Andouille sausage, sliced into thin strips
– 2 tablespoons vegetable oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup dark roux (see note)
– 1 cup long-grain rice
– 2 cups chicken broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Scallions, chopped (optional)

Instructions:

1. Cook Andouille sausage strips in oil until browned, then set aside.
2. Sauté onion and garlic until softened; add chicken and cook until browned.
3. Add roux and stir to combine; cook for 1 minute.
4. Gradually whisk in broth and thyme; bring to a boil.
5. Reduce heat and simmer, uncovered, for 20-25 minutes or until sauce thickens.
6. Serve over rice and garnish with chopped scallions if desired.

Note: For dark roux, combine 2 tablespoons flour and 1 tablespoon butter in a small skillet; cook over medium heat, stirring constantly, until mixture turns dark brown (about 5-7 minutes).

Andouille Chicken Sausage and Corn Chowder

This hearty soup combines the rich flavors of Andouille chicken sausage with the sweetness of fresh corn, perfect for a cozy dinner or a comforting meal.

Ingredients:

– 1 lb Andouille chicken sausage, sliced
– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup frozen corn kernels
– 2 cups chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Heat the olive oil in a large pot over medium-high heat.
2. Add the sliced sausage and cook until browned, about 5 minutes.
3. Remove the sausage from the pot and set aside.
4. Add the chopped onion to the pot and cook until softened, about 3-4 minutes.
5. Add the minced garlic and cook for an additional minute.
6. Stir in the frozen corn kernels and cook until thawed.
7. Pour in the chicken broth and heavy cream. Bring the mixture to a simmer.
8. Return the cooked sausage to the pot and season with salt and pepper to taste.
9. Simmer for 10-15 minutes or until the soup has thickened slightly.
10. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 30-40 minutes

Spicy Andouille Chicken Sausage Pizza

Elevate your pizza game with this bold and savory recipe featuring spicy andouille chicken sausage, caramelized onions, and melted mozzarella cheese.

Ingredients:

– 1 lb Spicy Andouille Chicken Sausage, sliced
– 1 large onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup pizza sauce
– 8 oz mozzarella cheese, shredded
– 1 tsp dried oregano
– Salt and pepper, to taste
– Pizza dough (homemade or store-bought), for crust

Instructions:

1. Preheat oven to 425°F (220°C).
2. Cook the sliced sausage in a skillet over medium-high heat until browned, about 5 minutes.
3. In a separate pan, caramelize the onions and garlic over low heat for 20-25 minutes, stirring occasionally.
4. Roll out pizza dough to desired thickness. Top with pizza sauce, caramelized onions, cooked sausage, and mozzarella cheese.
5. Season with oregano, salt, and pepper to taste.
6. Bake for 15-18 minutes or until crust is golden brown and cheese is melted.

Cooking Time: 25-30 minutes

Andouille Chicken Sausage and Shrimp Creole

Experience the bold flavors of Louisiana with this hearty dish that combines spicy sausage, succulent shrimp, and a medley of colorful vegetables.

Ingredients:

– 1 lb Andouille chicken sausage, sliced
– 1 lb large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 stalks celery, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon Creole seasoning
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Heat oil in a large skillet over medium-high heat.
2. Add sausage and cook until browned, about 3-4 minutes per side. Remove from skillet.
3. Add onion, celery, and garlic; cook until vegetables are tender, about 5 minutes.
4. Add bell pepper and cook for an additional 2 minutes.
5. Add shrimp, diced tomatoes, and Creole seasoning to the skillet. Cook for 2-3 minutes or until shrimp are pink and cooked through.
6. Return sausage to the skillet and stir to combine with vegetables and shrimp.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 20-25 minutes

Andouille Chicken Sausage Stuffed Peppers

A flavorful twist on traditional stuffed peppers, this recipe combines the spicy kick of Andouille chicken sausage with the sweetness of bell peppers. Perfect for a quick and satisfying dinner.

Ingredients:

– 4 large bell peppers, any color
– 1 pound Andouille chicken sausage, casings removed
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked white rice
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 tablespoon olive oil

Instructions:

1. Preheat oven to 375°F.
2. Cut the tops off the peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, cook the sausage over medium-high heat, breaking it up with a spoon, until browned, about 5 minutes.
4. Add the onion and garlic to the skillet and cook until softened, about 2 minutes.
5. Stir in the cooked rice, paprika, salt, and pepper.
6. Stuff each pepper with the sausage mixture and top with the pepper tops.
7. Drizzle with olive oil and cover with aluminum foil.
8. Bake for 30 minutes, then remove the foil and bake an additional 15-20 minutes, or until the peppers are tender.

Cooking Time: 45-50 minutes

Andouille Chicken Sausage and Potato Hash

Elevate your breakfast or brunch game with this flavorful dish, featuring crispy potato hash and spicy Andouille chicken sausage. Perfect for a crowd-pleasing gathering!

Ingredients:

– 1 lb Andouille chicken sausage, sliced
– 2 large potatoes, peeled and diced
– 1 large onion, diced
– 2 cloves of garlic, minced
– 2 tbsp olive oil
– Salt and pepper to taste
– Optional: chopped fresh scallions for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss potatoes with 1 tablespoon of olive oil, salt, and pepper.
3. Spread potatoes on a baking sheet and roast for 20-25 minutes or until crispy.
4. Meanwhile, cook sausage in a skillet over medium-high heat, browning both sides, about 5-7 minutes per side.
5. Remove sausage from heat and set aside.
6. In the same skillet, sauté onion and garlic until softened.
7. Combine cooked potatoes, sausage, and onion mixture in a serving dish.
8. Garnish with chopped scallions if desired.

Cooking Time: 30-40 minutes

Andouille Chicken Sausage Red Beans and Rice

This classic Southern dish combines the rich flavors of Andouille chicken sausage, creamy red beans, and fluffy rice. Perfect for a comforting weeknight dinner or a weekend lunch.

Ingredients:

– 1 lb Andouille chicken sausage, sliced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup uncooked long-grain white rice
– 2 cups water
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 tsp dried thyme
– Salt and pepper to taste

Instructions:

1. Cook the rice according to package instructions.
2. In a large pot or Dutch oven, cook the sausage over medium-high heat until browned, about 5 minutes. Remove from pot and set aside.
3. Add the chopped onion to the pot and cook until translucent, about 5 minutes. Add garlic and cook for an additional minute.
4. Add the diced tomatoes, red beans, thyme, salt, and pepper to the pot. Stir to combine.
5. Return the cooked sausage to the pot and simmer for 10-15 minutes or until the flavors have melded together.
6. Serve the Andouille chicken sausage mixture over cooked rice.

Cooking Time: 30-40 minutes

Andouille Chicken Sausage and Okra Stew

A hearty and flavorful stew that combines the rich flavors of Andouille chicken sausage with the tender goodness of okra.

Ingredients:

– 1 lb Andouille chicken sausage, sliced
– 2 medium onions, chopped
– 3 stalks celery, chopped
– 2 cloves garlic, minced
– 1 cup okra, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 tsp paprika
– Salt and pepper to taste
– 2 tbsp olive oil

Instructions:

1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the sliced Andouille sausage and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Add the chopped onions, celery, and garlic to the pot. Cook until the vegetables are tender, about 8 minutes.
4. Add the chopped okra, diced tomatoes, paprika, salt, and pepper to the pot. Stir well.
5. Return the browned Andouille sausage to the pot and stir to combine.
6. Reduce heat to low and simmer for 20-25 minutes or until the stew has thickened slightly.

Cooking Time: 30-40 minutes

Andouille Chicken Sausage Breakfast Scramble

Start your day with a flavorful breakfast scramble that combines the spicy kick of Andouille sausage with scrambled eggs, crispy potatoes, and fresh herbs. This hearty dish is perfect for a weekend brunch or a quick weeknight meal.

Ingredients:

– 1 lb Andouille chicken sausage, sliced
– 4 large eggs
– 2 medium-sized potatoes, peeled and diced
– 1 small onion, diced
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley or chives for garnish

Instructions:

1. Preheat a large skillet over medium-high heat. Add the sliced sausage and cook until browned, about 5 minutes.
2. Remove the sausage from the skillet and set aside. Reduce heat to medium.
3. In the same skillet, add the diced potatoes, onion, and garlic. Cook until the potatoes are tender, about 10-12 minutes.
4. Crack in the eggs and scramble them with a spatula until cooked through.
5. Add the cooked sausage back into the skillet and stir to combine.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley or chives.

Cooking Time: 20-25 minutes

Andouille Chicken Sausage and Cheese Grits

A Southern-inspired twist on traditional grits, this dish combines spicy Andouille chicken sausage with creamy cheese for a hearty breakfast or brunch option.

Ingredients:

– 1 lb Andouille chicken sausage, sliced
– 1 cup stone-ground grits
– 2 cups chicken broth
– 1/4 cup grated cheddar cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon butter
– Salt and pepper to taste

Instructions:

1. Cook grits according to package instructions using chicken broth instead of water.
2. In a large skillet, cook sliced Andouille sausage over medium-high heat until browned, about 5 minutes.
3. Add butter to the skillet and stir until melted.
4. Combine cooked grits with grated cheese in a separate pot. Stir until cheese is melted and smooth.
5. Serve hot, topped with cooked Andouille sausage.

Cooking Time:

– Grits: 15-20 minutes
– Sausage: 5 minutes
– Total: 20-25 minutes

Andouille Chicken Sausage Po’ Boy Sandwich

Get ready for a flavorful twist on the classic po’ boy sandwich with this Andouille chicken sausage recipe. Spicy and savory, this sandwich is perfect for a quick lunch or dinner.

Ingredients:

– 4 Andouille chicken sausages
– 1 baguette, sliced into 8-inch pieces
– 2 tablespoons mayonnaise
– 1 tablespoon Dijon mustard
– 1/4 cup shredded lettuce
– 1/4 cup diced tomatoes
– 2 slices of American cheese (optional)
– Salt and pepper to taste

Instructions:

1. Preheat a skillet or grill over medium-high heat.
2. Cook the Andouille chicken sausages for about 5-7 minutes on each side, or until browned and cooked through.
3. Meanwhile, toast the baguette slices by grilling them for 30 seconds to 1 minute.
4. Assemble the sandwiches by spreading mayonnaise on each toasted bread slice, followed by a sausage, some shredded lettuce, diced tomatoes, and a slice of American cheese (if using).
5. Serve immediately and enjoy!

Cooking Time: 15-20 minutes

Andouille Chicken Sausage and Kale Soup

This hearty soup combines the spicy flavors of Andouille chicken sausage with the earthy goodness of kale, making for a perfect winter comfort food.

Ingredients:

– 1 lb Andouille chicken sausage, sliced
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 cup water
– 1 bunch kale, stems removed and chopped
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Optional: crusty bread for serving

Instructions:

1. Heat oil in a large pot over medium-high heat. Add sausage and cook until browned, about 5 minutes. Remove from pot.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add broth, water, and paprika. Stir to combine.
4. Return sausage to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Add kale and cook until wilted, about 5 minutes.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with crusty bread if desired.

Cooking Time: 30-40 minutes

Andouille Chicken Sausage Dirty Rice

A hearty one-pot dish that combines the flavors of spicy Andouille chicken sausage with savory dirty rice, perfect for a comforting weeknight meal.

Ingredients:

– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 lb Andouille chicken sausage, sliced
– 2 cups cooked white rice
– 1 cup diced onions
– 1 cup diced bell peppers
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1 tsp paprika
– Salt and pepper to taste
– 2 tbsp olive oil

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes.
3. Add the sausage and cook until browned, about 5 minutes.
4. Add the onions, bell peppers, garlic, oregano, and paprika. Cook until the vegetables are tender, about 5 minutes.
5. Stir in the cooked rice and season with salt and pepper to taste.
6. Serve hot and enjoy!

Cooking Time: 20-25 minutes

Andouille Chicken Sausage and Sweet Potato Bake

A hearty, one-pan meal that combines the savory flavors of Andouille sausage with sweet potatoes and chicken. Perfect for a cozy night in.

Ingredients:

– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 4 Andouille chicken sausages, sliced
– 2 large sweet potatoes, peeled and cubed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp paprika
– Salt and pepper to taste
– 2 tbsp olive oil

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat the olive oil over medium-high.
3. Add the chicken and cook until browned, about 5 minutes. Remove from heat and set aside.
4. In the same skillet, add the sliced Andouille sausage and cook until browned, about 5 minutes.
5. Add the sweet potatoes, onion, garlic, paprika, salt, and pepper to the skillet. Cook for 5-7 minutes or until the sweet potatoes are tender.
6. Return the chicken to the skillet and stir to combine with the sweet potato mixture.
7. Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken is cooked through.

Cooking Time: 45-50 minutes

Andouille Chicken Sausage Cornbread Casserole

This hearty casserole combines the rich flavors of Andouille chicken sausage, sweet cornbread, and melted cheddar cheese. Perfect for a comforting dinner or brunch.

Ingredients:

– 1 lb Andouille chicken sausage, sliced
– 1 cup cornmeal
– 1 cup all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1/4 cup granulated sugar
– 1 cup buttermilk
– 2 large eggs
– 1 cup grated cheddar cheese
– 1 cup frozen corn kernels, thawed

Instructions:

1. Preheat oven to 375°F.
2. In a large skillet, cook the sausage over medium-high heat until browned, about 5 minutes. Drain on paper towels.
3. In a separate bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
4. In another bowl, whisk together buttermilk and eggs.
5. Combine the wet and dry ingredients, then stir in the cooked sausage, cheese, and corn kernels.
6. Pour into a 9×13-inch baking dish and bake for 35-40 minutes or until golden brown.

Cooking Time: 35-40 minutes

Andouille Chicken Sausage and Black-Eyed Peas

This hearty dish is a staple of Southern cuisine, combining the rich flavors of spicy Andouille chicken sausage with the creamy goodness of black-eyed peas. Serve it over rice for a satisfying meal that’s perfect for a weeknight dinner or a weekend gathering.

Ingredients:

– 1 lb Andouille chicken sausage, sliced
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 cup dried black-eyed peas, rinsed and drained
– 4 cups chicken broth
– 1 tsp smoked paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Heat a large Dutch oven over medium-high heat.
2. Add the sliced sausage and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Reduce heat to medium and add the chopped onion. Cook until translucent, about 5 minutes.
4. Add the garlic and cook for an additional minute.
5. Add the black-eyed peas, chicken broth, smoked paprika, salt, and pepper. Stir to combine.
6. Return the cooked sausage to the pot and bring to a simmer.
7. Reduce heat to low and let cook for 20-25 minutes or until the peas are tender.

Cooking Time: 30-35 minutes

Summary

Get ready to spice up your meals with these 20 mouth-watering recipes featuring Andouille chicken sausage! From classic Cajun dishes like gumbo and jambalaya, to innovative twists like pizza and breakfast scrambles, there’s something for everyone. Try grilling the sausage on skewers or using it in pasta dishes, soups, and stews. With its bold flavor and spicy kick, Andouille chicken sausage is the perfect addition to any meal. Whether you’re a seasoned cook or just looking for new ideas, these recipes are sure to inspire your next culinary creation!

Canned green beans are a pantry staple that can be used in a variety of delicious and easy-to-make dishes. Whether you’re looking for a quick side dish or a main course, these versatile beans can add flavor, texture, and nutrition to your meal. In this article, we’ll explore 18 mouth-watering recipes that showcase the best ways to use canned green beans.

From classic comfort foods like green bean casserole with crispy onions to international-inspired dishes like spicy sautéed canned green beans, there’s something for everyone in this collection of tasty and easy-to-make recipes. So why not start experimenting with your canned green beans today? Whether you’re a busy home cook or a culinary newbie, these recipes are sure to inspire you to get creative in the kitchen.

Green bean casserole with crispy onions

This comforting casserole is a staple of American comfort food, featuring tender green beans, creamy sauce, and crispy onions. Perfect for holidays or family gatherings.

Ingredients:

– 1 pound fresh or frozen green beans, trimmed
– 1 medium onion, sliced
– 1 cup milk
– 1/2 cup cream of mushroom soup
– 1/2 cup French-fried onions
– 1 teaspoon black pepper
– Salt to taste

Instructions:

1. Preheat oven to 350°F.
2. In a large skillet, sauté green beans and onion in butter until tender.
3. In a separate bowl, combine milk, cream of mushroom soup, and black pepper. Pour over green bean mixture and stir to combine.
4. Transfer the mixture to a 9×13 inch baking dish.
5. Sprinkle French-fried onions on top.
6. Bake for 25-30 minutes or until golden brown.

Cooking Time: 25-30 minutes

Garlic butter canned green beans

Elevate your green bean game with this simple and flavorful recipe that adds a rich, savory twist to store-bought canned beans.

Ingredients:

– 1 (14.5 oz) can of green beans, drained
– 2 tablespoons unsalted butter
– 1 clove garlic, minced
– Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a medium saucepan, melt the butter over medium heat.
3. Add the minced garlic and cook for 1-2 minutes, or until fragrant.
4. Pour the green beans into the saucepan with the garlic butter mixture.
5. Season with salt and pepper to taste.
6. Transfer the green beans to a baking dish and bake for 10-12 minutes, or until heated through.

Cooking Time: 12 minutes

Southern-style canned green beans with bacon

Classic Southern-style canned green beans get a smoky twist with the addition of crispy bacon. This simple recipe adds a depth of flavor and texture to a comforting side dish.

Ingredients:

– 1 (14.5 oz) can green beans, drained
– 6 slices of bacon, diced
– 2 tablespoons butter
– Salt and pepper, to taste

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large skillet, cook the diced bacon over medium heat until crispy.
3. Remove the cooked bacon from the skillet with a slotted spoon and set aside on paper towels.
4. Leave the grease in the skillet and add the butter. Melt the butter over low heat.
5. Add the drained green beans to the skillet and stir until they are well coated with the butter and bacon drippings.
6. Transfer the green bean mixture to a 9×13 inch baking dish.
7. Sprinkle the cooked bacon pieces evenly over the top of the green beans.
8. Season with salt and pepper to taste.
9. Bake for 20-25 minutes or until the green beans are tender and the bacon is crispy.

Cooking Time: 20-25 minutes

Quick and easy green bean salad

A refreshing and light salad perfect for a weeknight dinner or potluck gathering, this green bean salad is quick to prepare and bursting with flavor.

Ingredients:

– 1 pound fresh green beans, trimmed
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– 1/4 cup chopped red onion (optional)
– 1/4 cup crumbled feta cheese (optional)

Instructions:

1. Bring a large pot of salted water to a boil.
2. Blanch the green beans for 3-5 minutes, or until slightly tender.
3. Drain and immediately submerge in an ice bath to stop cooking.
4. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.
5. Add the chopped red onion and crumbled feta cheese (if using) to the green beans.
6. Pour the dressing over the green bean mixture and toss to combine.
7. Serve chilled or at room temperature.

Cooking Time: 15 minutes

Canned green beans with almonds

Elevate a simple can of green beans with the crunch of toasted almonds and a hint of garlic. This side dish is perfect for a weeknight dinner or special occasion.

Ingredients:

– 1 (14.5 oz) can green beans, drained
– 1/4 cup sliced almonds
– 2 cloves garlic, minced
– 2 tbsp butter
– Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute.
3. Add green beans to the skillet and stir to combine with garlic and butter. Cook for 2-3 minutes or until heated through.
4. Spread almonds on a baking sheet and toast in the oven for 5-7 minutes or until lightly browned.
5. Remove green bean mixture from heat and stir in toasted almonds. Season with salt and pepper to taste.
6. Serve hot and enjoy!

Cooking Time: 15-20 minutes

Spicy sautéed canned green beans

Add a kick to your usual green bean side dish with this simple and flavorful recipe. This spicy twist is perfect for those who like a little heat in their meals.

Ingredients:

– 1 (14.5 oz) can of green beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper (or more to taste)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the cumin, smoked paprika, and cayenne pepper. Cook for 1 minute.
5. Add the green beans to the skillet and stir to combine with the spice mixture.
6. Cook for 2-3 minutes or until the green beans are heated through and slightly caramelized.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro leaves, if desired.

Cooking Time: 10-12 minutes

Green bean and potato stir-fry

A classic combination of green beans and potatoes gets a flavorful boost with garlic, ginger, and soy sauce in this easy-to-make stir-fry. Perfect for a weeknight dinner or a quick lunch.

Ingredients:

– 1 pound fresh green beans, trimmed
– 2-3 medium-sized potatoes, peeled and cut into bite-sized pieces
– 2 cloves of garlic, minced
– 1-inch piece of fresh ginger, grated
– 2 tablespoons vegetable oil
– 1 tablespoon soy sauce
– Salt and pepper to taste
– Optional: chopped scallions for garnish

Instructions:

1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the garlic and ginger; cook for 30 seconds until fragrant.
3. Add the potatoes and cook for 5-6 minutes, stirring occasionally, until they start to soften.
4. Add the green beans and cook for an additional 3-4 minutes, or until tender but still crisp.
5. Season with soy sauce, salt, and pepper to taste.
6. Serve hot, garnished with chopped scallions if desired.

Cooking Time: 15-18 minutes

Cheesy green bean bake

A comforting and flavorful side dish that’s perfect for any occasion.

Ingredients:

– 1 pound fresh green beans, trimmed
– 1 cup grated cheddar cheese
– 1/2 cup cream of mushroom soup
– 1/2 cup milk
– 1/4 cup butter, melted
– Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (180°C).
2. In a large mixing bowl, combine green beans, cheddar cheese, cream of mushroom soup, and milk.
3. Stir until the green beans are evenly coated with the mixture.
4. Pour the mixture into a 9×13-inch baking dish.
5. Dot the top with melted butter.
6. Bake for 30-35 minutes or until the green beans are tender and the cheese is golden brown.

Cooking Time: 30-35 minutes

Green beans with mushrooms and onions

This classic recipe combines the natural sweetness of green beans with the earthy flavors of sautéed mushrooms and caramelized onions, creating a delicious side dish that pairs well with any meal.

Ingredients:

– 1 pound fresh green beans, trimmed
– 1 medium onion, chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: 1/4 teaspoon garlic powder

Instructions:

1. Bring a large pot of salted water to a boil. Blanch green beans for 5 minutes or until tender. Drain and set aside.
2. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add mushrooms and cook until they release their moisture and start browning (about 3-4 minutes).
3. Reduce heat to medium-low and add chopped onion. Cook, stirring occasionally, until onions are caramelized and golden brown (about 10-12 minutes).
4. Add cooked green beans to the skillet and stir to combine with mushrooms and onions.
5. Season with salt, pepper, and garlic powder (if using). Serve hot.

Cooking Time: Approximately 20-25 minutes

Lemon garlic canned green beans

Elevate a classic side dish with the bright flavors of lemon and garlic. This easy recipe adds a burst of citrus and savory goodness to canned green beans.

Ingredients:

– 1 (14.5 oz) can green beans, drained
– 2 cloves garlic, minced
– 2 tbsp freshly squeezed lemon juice
– 1 tsp olive oil
– Salt and pepper, to taste
– Optional: chopped fresh parsley or thyme for garnish

Instructions:

1. In a medium saucepan, heat the olive oil over medium-low heat.
2. Add the minced garlic and cook, stirring occasionally, until fragrant (about 30 seconds).
3. Add the drained green beans to the pan, stirring to combine with the garlic and oil.
4. Pour in the lemon juice, and season with salt and pepper to taste.
5. Simmer the mixture for 5-7 minutes or until the green beans are tender and coated in the sauce.
6. Serve hot, garnished with chopped parsley or thyme if desired.

Cooking Time: 10-12 minutes

Green bean and tomato medley

This vibrant medley is a perfect side dish or light lunch option, showcasing the natural sweetness of green beans and tomatoes. With minimal preparation time and effortless cooking, this recipe is ideal for busy days.

Ingredients:

– 1 pound fresh green beans, trimmed
– 2 large ripe tomatoes, diced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: 1 clove garlic, minced

Instructions:

1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Place green beans on the prepared baking sheet in a single layer.
4. Drizzle olive oil over the green beans and sprinkle with salt and pepper.
5. Roast for 12-15 minutes, or until tender and slightly caramelized.
6. Meanwhile, heat a skillet over medium-high heat. Add diced tomatoes and cook for 3-5 minutes, stirring occasionally, until they release their juices and start to soften.
7. Combine roasted green beans and cooked tomatoes in a serving dish. Garnish with minced garlic (if using). Serve warm or at room temperature.

Cooking Time: 15-20 minutes

Green beans with caramelized onions

This recipe combines the natural sweetness of green beans with the deep flavor of caramelized onions, creating a delicious side dish that pairs well with many meals. With just a few ingredients and some gentle cooking, you can elevate your greens game in no time!

Ingredients:

– 1 pound fresh green beans, trimmed
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large skillet, cook onions over medium-low heat for 20-25 minutes, stirring occasionally, until they’re dark golden brown and caramelized.
3. Add green beans to the skillet with the onions and cook for an additional 5 minutes, or until they start to soften.
4. Transfer the mixture to a baking dish and roast in the preheated oven for 15-20 minutes, or until green beans are tender but still crisp.
5. Season with salt and pepper to taste. If using Parmesan cheese, sprinkle on top and return to the oven for an additional minute.

Cooking Time: 45-50 minutes

Green bean and corn succotash

This succotash recipe is a twist on the classic dish, adding green beans for added crunch and flavor.

Ingredients:

– 1 cup fresh or frozen corn kernels
– 2 cups fresh green beans, trimmed
– 2 tablespoons butter
– 1 medium onion, chopped
– 1 clove garlic, minced
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 375°F.
2. In a large skillet, melt butter over medium-high heat. Add onion and cook until translucent, about 3-4 minutes.
3. Add garlic and cook for an additional minute.
4. Add green beans and cook until tender, about 5 minutes.
5. Stir in corn kernels and heavy cream. Bring to a simmer and let cook for 2-3 minutes or until the liquid has thickened slightly.
6. Season with salt and pepper to taste.
7. Garnish with chopped parsley, if desired.

Cooking Time: 20-25 minutes

Green beans with crispy bacon bits

This classic combination of tender green beans and crispy bacon bits is a simple yet impressive side dish perfect for any occasion. With just a few ingredients and minimal effort, you’ll be enjoying the perfect harmony of flavors and textures in no time.

Ingredients:

– 1 pound fresh or frozen green beans, trimmed
– 6 slices of thick-cut bacon
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: 1 clove garlic, minced (for added flavor)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Lay the green beans in a single layer on the prepared baking sheet.
4. Cook for 10-12 minutes or until tender and slightly caramelized, flipping halfway through.
5. Meanwhile, cook the bacon slices in a skillet over medium heat until crispy.
6. Remove from heat and chop into small bits.
7. Toss cooked green beans with chopped bacon, olive oil, salt, and pepper to taste.
8. Serve hot and enjoy!

Cooking Time: 20-25 minutes

Green bean and ham soup

Warm up with a comforting bowl of Green Bean and Ham Soup, perfect for a chilly day or a satisfying lunch.

Ingredients:

– 1 pound fresh green beans, trimmed
– 1/2 cup diced cooked ham
– 4 cups chicken broth
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the green beans, ham, chicken broth, and thyme. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the green beans are tender.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped fresh herbs if desired.

Cooking Time: 25-30 minutes

Green beans with sesame soy glaze

This recipe combines the natural sweetness of green beans with the nutty flavor of sesame and the savory goodness of soy sauce, creating a deliciously balanced side dish.

Ingredients:

– 1 pound fresh green beans, trimmed
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 2 tablespoons soy sauce
– 1 tablespoon tahini
– 1 teaspoon grated ginger
– 1/4 cup sesame seeds
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat the oil over medium-high heat. Add garlic and cook for 1 minute.
3. Add green beans to the skillet and cook for 5 minutes, or until tender but still crisp.
4. In a small bowl, whisk together soy sauce, tahini, ginger, and sesame seeds.
5. Pour the glaze over the green beans and toss to coat.
6. Season with salt and pepper to taste.
7. Serve hot.

Cooking Time: 15-20 minutes

Green bean and quinoa pilaf

A flavorful and nutritious side dish that combines the earthy taste of quinoa with the crunchy sweetness of green beans.

Ingredients:

– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 pound fresh green beans, trimmed and cut into 1-inch pieces
– Salt and pepper to taste
– Optional: 1/4 cup crumbled feta cheese (for added flavor)

Instructions:

1. Cook quinoa according to package instructions using water or broth.
2. In a large skillet, heat olive oil over medium-high heat. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add minced garlic and cook for an additional minute, until fragrant.
4. Add green beans to the skillet and cook until tender, about 5-7 minutes.
5. Fluff cooked quinoa with a fork and add it to the skillet. Stir to combine with the green bean mixture.
6. Season with salt and pepper to taste. If using feta cheese, crumble it on top of the pilaf.
7. Serve hot and enjoy!

Cooking Time: 20-25 minutes

Green beans with herb butter sauce

This recipe is a simple yet flavorful way to prepare green beans, perfect as a side dish or as part of a larger meal. The herb butter sauce adds a rich and aromatic flavor that complements the natural taste of the green beans.

Ingredients:

– 1 pound fresh green beans, trimmed
– 2 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh chives
– Salt and pepper to taste

Instructions:

1. Bring a large pot of salted water to a boil. Blanch the green beans for 4-5 minutes, or until they are tender but still crisp.
2. Drain the green beans and immediately plunge them into an ice bath to stop the cooking process.
3. In a small saucepan, melt the butter over medium heat. Add the garlic, parsley, and chives. Cook for 1-2 minutes, stirring occasionally, until the herbs are fragrant.
4. Season the herb butter with salt and pepper to taste.
5. Serve the green beans hot, topped with the herb butter sauce.

Cooking Time: 10-12 minutes

Summary

Get creative with canned green beans! From comforting casseroles to quick and easy salads, we’ve rounded up 18 delicious recipes that showcase the versatility of this convenient ingredient. Try adding crispy onions to your green bean casserole, or giving garlic butter a twist with some sautéed green beans. There are also plenty of options for Southern-style comfort food, healthy stir-fries, and savory soups. Whether you’re looking for a side dish or a main event, these recipes are sure to inspire your next meal.

Are you ready to warm up with a delicious and spicy bowl of chili? Look no further! This article brings together 18 mouth-watering vegetarian chili recipes that will tantalize your taste buds. From classic three-bean combinations to bold and adventurous flavors, there’s something for everyone in this collection.

Whether you’re a fan of sweet potatoes or chipotle peppers, black beans or butternut squash, we’ve got you covered. Our spicy vegetarian chili recipes are perfect for a cozy night in, a potluck gathering, or even as a nutritious meal prep option. So grab your favorite ingredients and get ready to heat things up with these 18 scorching hot and savory vegetarian chili recipes!

Classic Three-Bean Vegetarian Chili

Classic Three-Bean Vegetarian Chili: A Hearty and Flavorful Winter Staple

This recipe makes a big batch of chili that’s perfect for a weeknight dinner or a weekend gathering. With three types of beans, rich tomato flavor, and a hint of smokiness from the cumin, this vegetarian chili is a crowd-pleaser.

Ingredients:

– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (15 oz) cannellini beans, drained and rinsed
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp paprika
– Salt and pepper, to taste
– 1/4 cup water

Instructions:

1. In a large pot or Dutch oven, sauté the onion and garlic in a little bit of oil until softened.
2. Add the chili powder, cumin, and paprika; cook for 1 minute.
3. Stir in the canned tomatoes, beans, salt, and pepper.
4. Bring to a simmer and let cook for 20-25 minutes or until the flavors have melded together.
5. Serve hot, garnished with chopped fresh cilantro or scallions, if desired.

Cooking Time: 20-25 minutes

Sweet Potato and Black Bean Chili

This hearty and flavorful chili is perfect for a cozy night in or a tailgating party. The sweet potatoes add natural sweetness, while the black beans provide a boost of protein and fiber.

Ingredients:

– 1 large sweet potato, peeled and diced
– 1 can black beans, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can diced tomatoes
– 1 can tomato paste
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper, to taste
– 1/4 cup water

Instructions:

1. In a large pot, sauté the onion, garlic, and red bell pepper until tender.
2. Add the diced sweet potato, black beans, cumin, chili powder, salt, and pepper. Cook for 5 minutes.
3. Stir in the diced tomatoes and tomato paste. Add water as needed to achieve desired consistency.
4. Bring to a simmer and cook for 20-25 minutes or until the sweet potatoes are tender.

Cooking Time: 25-30 minutes

Quinoa and Lentil Chili

This hearty and nutritious chili recipe combines the nutty flavor of quinoa with the comforting warmth of lentils, all wrapped up in a rich tomato-based broth. Perfect for a cozy night in or a quick lunch on-the-go.

Ingredients:

– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 cup brown or green lentils, rinsed and drained
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups canned crushed tomatoes
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– Optional: jalapeños or hot sauce for added heat

Instructions:

1. Cook quinoa according to package instructions using water or broth.
2. In a large pot, sauté onion, garlic, and bell pepper until tender.
3. Add lentils, crushed tomatoes, cumin, paprika, salt, and pepper. Stir well.
4. Simmer chili for 30-40 minutes or until lentils are tender.
5. Serve hot, garnished with chopped fresh herbs or a dollop of yogurt (optional).

Cooking Time: 45-50 minutes

Spicy Chipotle Vegetarian Chili

This Spicy Chipotle Vegetarian Chili recipe is a flavorful and spicy twist on traditional chili, perfect for warming up on a chilly day. With the smoky heat of chipotle peppers in adobo sauce, this vegetarian chili is sure to satisfy your cravings.

Ingredients:

– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon chipotle peppers in adobo sauce
– Salt and pepper to taste
– Optional: jalapeños, sour cream, shredded cheese for toppings

Instructions:

1. Heat the olive oil in a large pot over medium-high heat.
2. Add the onion, garlic, and red bell pepper. Cook until tender, about 5 minutes.
3. Add the vegetable broth, diced tomatoes, cumin, smoked paprika, and chipotle peppers. Stir to combine.
4. Bring to a simmer and cook for 20-25 minutes or until the flavors have melded together.
5. Season with salt and pepper to taste.

Cooking Time: 20-25 minutes

Butternut Squash and Chickpea Chili

This vegan-friendly chili recipe combines the comfort of butternut squash with the creaminess of chickpeas, all wrapped up in a rich and flavorful broth. Perfect for a cozy evening or a quick lunch, this dish is sure to warm your belly and your heart.

Ingredients:

– 1 medium butternut squash (about 2 lbs)
– 1 can chickpeas (14.5 oz), drained and rinsed
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can diced tomatoes (14.5 oz)
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out seeds, and place on a baking sheet lined with parchment paper.
2. Roast the squash for 45-50 minutes, or until tender.
3. In a large pot, sauté onion, garlic, and bell pepper over medium heat until softened.
4. Add chickpeas, diced tomatoes, vegetable broth, cumin, smoked paprika, salt, and pepper to the pot. Stir well.
5. Once squash is cool enough to handle, scoop out flesh and add it to the pot. Simmer for 20-25 minutes or until flavors have melded together.
6. Taste and adjust seasoning as needed. Serve hot, garnished with cilantro if desired.

Cooking Time: Approximately 1 hour 15 minutes

Mushroom and Walnut Chili

This hearty and aromatic chili combines the earthy flavors of mushrooms with the crunch of walnuts, perfect for a cozy dinner or a potluck gathering.

Ingredients:

– 1 lb ground beef
– 1 onion, diced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 cup chopped fresh parsley
– 1/2 cup chopped walnuts
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 tsp chili powder
– 1 tsp ground cumin
– Salt and pepper to taste
– 1/4 cup beef broth

Instructions:

1. Brown the ground beef in a large pot over medium-high heat, breaking it up into small pieces.
2. Add the onion, mushrooms, parsley, walnuts, chili powder, and cumin. Cook until the vegetables are tender, about 10 minutes.
3. Stir in the diced tomatoes, beans, salt, pepper, and beef broth.
4. Bring to a simmer and cook for 20-25 minutes or until the flavors have melded together.

Cooking Time: 35-40 minutes

Pumpkin and Black Bean Chili

Pumpkin and Black Bean Chili: A Hearty and Flavorful Fall Favorite

This recipe combines the warmth of pumpkin with the comfort of black beans, creating a deliciously unique chili that’s perfect for the cooler months.

Ingredients:

– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup canned pumpkin puree
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– Salt and pepper, to taste
– 1/4 cup water

Instructions:

1. In a large pot, sauté the onion and garlic in a little bit of oil until softened.
2. Add the pumpkin puree, black beans, diced tomatoes, cumin, chili powder, salt, and pepper. Stir well to combine.
3. Pour in the water and bring the mixture to a simmer.
4. Reduce heat to low and let cook for 20-25 minutes or until the flavors have melded together.

Cooking Time: 20-25 minutes

Smoky Tempeh Chili

This recipe brings a twist to traditional chili with the addition of smoky tempeh, adding depth and umami flavor to this hearty, comforting dish. Perfect for a cold winter’s day or a quick weeknight dinner.

Ingredients:

– 1 cup cooked tempeh, crumbled
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon smoked paprika
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for added heat

Instructions:

1. Heat olive oil in a large pot over medium-high heat.
2. Add onion, garlic, and red bell pepper; cook until vegetables are tender, about 5 minutes.
3. Add tempeh, chili powder, cumin, smoked paprika, salt, and pepper; stir to combine.
4. Stir in diced tomatoes and kidney beans.
5. Bring mixture to a simmer; reduce heat to low and let cook for 20-25 minutes or until flavors have melded together.

Cooking Time: 20-25 minutes

Roasted Corn and Poblano Chili

Roasted Corn and Poblano Chili Recipe

Summary: This recipe combines the sweetness of roasted corn with the smokiness of poblanos, resulting in a hearty and flavorful chili perfect for any occasion. With minimal prep time and easy cooking, this dish is sure to become a family favorite.

Ingredients:
• 2 large poblano peppers
• 1 cup frozen corn kernels
• 1 red bell pepper, diced
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 cup vegetable broth

Instructions:
1. Preheat oven to 400°F.
2. Roast poblano peppers for 10-15 minutes or until charred, then peel off skin and chop.
3. Heat oil in a large pot over medium heat; sauté onion and bell pepper until tender.
4. Add garlic, cumin, smoked paprika, salt, and pepper; cook 1 minute.
5. Stir in roasted corn kernels, diced tomatoes, and vegetable broth; bring to a simmer.
6. Add chopped poblanos; reduce heat and let chili simmer for 15-20 minutes or until flavors meld together.

Cooking Time: 30-40 minutes

Red Lentil and Tomato Chili

This recipe is a flavorful and nutritious twist on traditional chili, packed with the nutritional benefits of red lentils and juicy tomatoes.

Ingredients:

– 1 cup dried red lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups chopped fresh tomatoes (or 1 can of diced tomatoes)
– 1 red bell pepper, diced
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– Salt and pepper, to taste
– 4 cups vegetable broth
– Optional: jalapeños or hot sauce for added heat

Instructions:

1. Heat oil in a large pot over medium-high heat. Add onion and garlic; cook until softened.
2. Add lentils, tomatoes, bell pepper, cumin, chili powder, salt, and pepper. Stir to combine.
3. Pour in broth and bring mixture to a boil. Reduce heat to low and simmer for 30-40 minutes or until lentils are tender.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with chopped fresh cilantro or scallions, if desired.

Cooking Time: 30-40 minutes

Cauliflower and White Bean Chili

This hearty and nutritious chili is a perfect blend of creamy white beans, tender cauliflower, and aromatic spices. With minimal prep time and simple cooking steps, this recipe is a great option for a quick and satisfying meal.

Ingredients:

– 1 head of cauliflower, broken into florets
– 1 can (15 oz) cannellini beans, drained and rinsed
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for added heat

Instructions:

1. In a large pot, sauté the onion, garlic, and red bell pepper over medium-high heat until tender.
2. Add the cauliflower and cook until slightly tender, about 5 minutes.
3. Stir in the cannellini beans, diced tomatoes, vegetable broth, cumin, smoked paprika, salt, and pepper.
4. Bring to a simmer and let cook for 20-25 minutes or until the flavors have melded together.
5. Taste and adjust seasoning as needed.

Cooking Time: 30-40 minutes

Zucchini and Kidney Bean Chili

A flavorful and nutritious twist on traditional chili, this recipe combines the best of summer with the comfort of a warm bowl. Perfect for a chilly evening or a quick lunch.

Ingredients:

– 1 medium zucchini, diced
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1/2 teaspoon chili powder
– Salt and pepper, to taste
– 1 cup vegetable broth

Instructions:

1. In a large pot, sauté the onion, garlic, and red bell pepper over medium heat until tender.
2. Add the zucchini, kidney beans, cumin, chili powder, salt, and pepper. Cook for 5 minutes, stirring occasionally.
3. Stir in the diced tomatoes and vegetable broth. Bring to a simmer.
4. Reduce heat to low and let cook for 20-25 minutes or until the flavors have melded together.
5. Serve hot, garnished with chopped fresh cilantro (optional).

Cooking Time: 25-30 minutes

Green Chile and Pinto Bean Chili

This hearty, spicy chili is a staple of New Mexican cuisine, perfect for a cozy dinner or a potluck gathering.

Ingredients:

– 1 lb ground beef (or ground turkey, chicken, or beans for a vegetarian option)
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 cups pinto beans, drained and rinsed
– 1 cup chopped fresh green chile peppers (or 1/4 cup dried green chile flakes)
– 1 can (14.5 oz) diced tomatoes
– 1 tsp chili powder
– Salt and pepper to taste
– 1/4 cup water

Instructions:

1. Brown the ground beef in a large pot over medium-high heat, breaking it up with a spoon as it cooks.
2. Add the onion and garlic; cook until the onion is translucent.
3. Stir in the pinto beans, green chile peppers (or flakes), diced tomatoes, chili powder, salt, and pepper.
4. Add the water and bring to a simmer.
5. Reduce heat to low and let chili cook for 20-25 minutes or until flavors have melded together.

Cooking Time: 30-35 minutes

Serves: 6-8 people

Eggplant and Chickpea Chili

This flavorful chili recipe combines the natural sweetness of eggplant with the nutty taste of chickpeas, all wrapped up in a rich and spicy tomato-based sauce. Perfect for a chilly evening or a quick weeknight meal.

Ingredients:

– 2 medium eggplants, diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) chickpeas, drained and rinsed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 1/4 cup vegetable broth

Instructions:

1. Heat oil in a large pot over medium-high heat. Add onion, garlic, and bell pepper; cook until tender, about 5 minutes.
2. Add eggplant, cumin, smoked paprika, salt, and pepper. Cook, stirring occasionally, until eggplant is tender, about 10 minutes.
3. Stir in diced tomatoes, chickpeas, and vegetable broth. Bring to a simmer.
4. Reduce heat to low and let chili cook for 20-25 minutes or until flavors have melded together.

Cooking Time: 40-45 minutes

Mexican-Inspired Veggie Chili

Mexican-Inspired Veggie Chili Recipe

A hearty and flavorful vegetarian chili that combines the bold flavors of Mexico with the comfort of a warm, spicy bowl.

Ingredients:

– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 cups chopped bell peppers (any color)
– 2 cups cooked black beans, drained and rinsed
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon chili powder
– Salt and pepper, to taste
– 1/4 cup chopped fresh cilantro (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; cook until the onion is translucent, about 5 minutes.
3. Add the bell peppers; cook until they start to soften, about 3-4 minutes.
4. Stir in the cumin, smoked paprika, and chili powder; cook for 1 minute.
5. Add the black beans, diced tomatoes, salt, and pepper; stir well.
6. Bring the mixture to a simmer; reduce heat to low and cook for 20-25 minutes or until the flavors have melded together.

Cooking Time: 25-30 minutes

Serve hot, garnished with chopped cilantro if desired.

Coconut Milk and Black Bean Chili

Elevate your chili game with this creamy and flavorful twist on a classic! This recipe combines the richness of coconut milk with the heartiness of black beans, onions, and bell peppers.

Ingredients:

– 1 can black beans, drained and rinsed
– 1 medium onion, diced
– 2 medium bell peppers, diced
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup coconut milk
– 1 tsp ground cumin
– Salt and pepper, to taste
– Optional: jalapeños or hot sauce for added heat

Instructions:

1. In a large pot, sauté onion and bell peppers in a little oil until tender.
2. Add garlic and cook for 1 minute.
3. Stir in cumin, then add black beans, diced tomatoes, and coconut milk.
4. Bring to a simmer and let cook for 20-25 minutes or until flavors have melded together.
5. Season with salt and pepper to taste.

Cooking Time: 25-30 minutes

Spicy Miso and Tofu Chili

This Spicy Miso and Tofu Chili is a flavorful and comforting vegan dish that combines the rich flavors of miso paste, spicy chili flakes, and tender tofu. Perfect for a cozy night in or a quick lunch.

Ingredients:

– 1 block firm tofu, drained and cut into small cubes
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14.5 oz) diced tomatoes
– 1 cup vegetable broth
– 2 teaspoons miso paste
– 1 teaspoon chili flakes
– Salt and pepper, to taste
– Optional: chopped green onions, sesame seeds, or cilantro for garnish

Instructions:

1. Heat oil in a large pot over medium-high heat.
2. Add onion, garlic, and ginger; cook until onion is translucent (3-4 minutes).
3. Add tofu, diced tomatoes, vegetable broth, miso paste, and chili flakes. Stir to combine.
4. Bring mixture to a simmer, then reduce heat to low and let cook for 20-25 minutes or until flavors have melded together.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with desired toppings (if using).

Cooking Time: 25-30 minutes

Rainbow Vegetable Chili

Add a pop of color and flavor to your meal with this vibrant Rainbow Vegetable Chili recipe! This hearty dish is perfect for a chilly evening or a quick weeknight dinner.

Ingredients:

– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 yellow bell pepper, diced
– 1 orange bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 2 cups vegetable broth

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; cook until the onion is translucent, about 5 minutes.
3. Add the bell peppers; cook for an additional 5 minutes.
4. Stir in the cumin, smoked paprika, salt, and pepper.
5. Add the diced tomatoes, kidney beans, and vegetable broth; bring to a simmer.
6. Reduce heat to low and let chili cook for at least 20-25 minutes or until the flavors have melded together.

Cooking Time: 25-30 minutes

Summary

Looking for a flavorful and spicy vegetarian chili recipe? Look no further! We’ve gathered 18 mouth-watering recipes that are sure to satisfy your cravings. From classic three-bean chilies to innovative quinoa and lentil combinations, there’s something for everyone. Try our Sweet Potato and Black Bean Chili, Spicy Chipotle Vegetarian Chili, or Butternut Squash and Chickpea Chili for a taste adventure.

Are you a low-carb lover looking for delicious and satisfying meals that fit your dietary needs? Look no further! Keto chicken casseroles are a staple in many low-carb households, and for good reason. They’re easy to make, packed with flavor, and can be customized to suit any taste or ingredient preference.

In this article, we’ll explore 20 creamy keto chicken casserole recipes that are sure to become new favorites in your household. From classic combinations like cheese and bacon to more adventurous pairings like jalapeño poppers and coconut curry, there’s something for everyone on this list. Whether you’re a seasoned keto enthusiast or just starting out on the low-carb journey, these recipes are perfect for a quick weeknight dinner or a special occasion.

Stay tuned for our top picks of creamy keto chicken casserole recipes that will satisfy your cravings and keep you in ketosis!

Cheesy Bacon Ranch Chicken Casserole

A creamy, cheesy, and savory casserole that’s perfect for a weeknight dinner or special occasion. This recipe combines the flavors of chicken, bacon, ranch seasoning, and melted cheddar cheese in a comforting, one-dish meal.

Ingredients:

– 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
– 6 slices of bacon, cooked and crumbled
– 1 cup ranch seasoning mix
– 1 cup shredded cheddar cheese
– 1/2 cup cream of mushroom soup
– 1/2 cup milk
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 cup frozen peas and carrots

Instructions:

1. Preheat oven to 350°F.
2. In a large skillet, cook the chicken until browned, then set aside.
3. In the same skillet, add the crumbled bacon and cook for 1 minute.
4. In a separate bowl, combine the ranch seasoning mix, cream of mushroom soup, milk, paprika, salt, and pepper.
5. Add the cooked chicken and peas and carrots to the bowl and stir until combined.
6. Pour the mixture into a 9×13 inch baking dish and top with shredded cheddar cheese.
7. Bake for 25-30 minutes or until the cheese is melted and bubbly.

Cooking Time: 25-30 minutes

Broccoli Cheddar Chicken Casserole

A comforting and flavorful casserole perfect for a weeknight dinner or special occasion, this recipe combines the richness of cheddar cheese with the tenderness of chicken and the crunch of broccoli.

Ingredients:

– 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 3 cups broccoli florets
– 1 cup grated cheddar cheese
– 1/2 cup cream of chicken soup
– 1/2 cup milk
– 1 teaspoon paprika
– Salt and pepper to taste
– 6 crackers (such as Ritz), crushed

Instructions:

1. Preheat oven to 375°F.
2. In a large skillet, cook the chicken until browned and cooked through. Remove from heat.
3. In a separate pot, steam the broccoli until tender. Drain and set aside.
4. In a mixing bowl, combine the cooked chicken, steamed broccoli, cheddar cheese, cream of chicken soup, milk, paprika, salt, and pepper.
5. Pour the mixture into a 9×13-inch baking dish. Top with crushed crackers.
6. Bake for 25-30 minutes or until the casserole is golden brown and bubbly.

Cooking Time: 25-30 minutes

Spicy Buffalo Chicken Casserole

A spicy twist on classic comfort food, this casserole combines the flavors of buffalo chicken with a creamy mac and cheese sauce.

Ingredients:

– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 1/2 cup Frank’s RedHot sauce
– 1 cup shredded cheddar cheese
– 1/2 cup heavy cream
– 1 tsp paprika
– 1/2 tsp garlic powder
– 1/4 tsp onion powder
– 1 cup cooked macaroni
– 1/2 cup breadcrumbs
– 2 tbsp butter, melted

Instructions:

1. Preheat oven to 375°F.
2. In a large bowl, combine chicken, Frank’s RedHot sauce, and paprika. Mix well.
3. In a separate pot, combine heavy cream, cheddar cheese, garlic powder, and onion powder. Stir until smooth.
4. Cook macaroni according to package instructions. Drain and set aside.
5. In a 9×13-inch baking dish, create a layer of chicken mixture, followed by a layer of macaroni, and then a layer of cream sauce. Repeat two more times, finishing with a layer of cream sauce on top.
6. Sprinkle breadcrumbs over the top and dot with melted butter.
7. Bake for 30-35 minutes or until hot and bubbly.

Cooking Time: 30-35 minutes

Garlic Parmesan Chicken and Cauliflower Casserole

This creamy casserole combines the rich flavors of garlic parmesan chicken with roasted cauliflower, perfect for a comforting weeknight dinner or special occasion.

Ingredients:

– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 cloves of garlic, minced
– 1 head of cauliflower, broken into florets
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tbsp olive oil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook chicken and garlic in olive oil until browned and cooked through.
3. Toss cauliflower with salt and pepper; spread on a baking sheet and roast for 20-25 minutes, or until tender.
4. In a separate bowl, combine mozzarella and Parmesan cheese.
5. In a 9×13 inch baking dish, layer chicken, roasted cauliflower, and cheese mixture.
6. Bake for 20-25 minutes, or until casserole is hot and bubbly.

Cooking Time: 40-50 minutes

Spinach Artichoke Chicken Casserole

This recipe combines the best of both worlds – tender chicken and creamy spinach artichoke dip – to create a deliciously rich casserole perfect for any occasion.

Ingredients:

– 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 (14.5 oz) can artichoke hearts, drained and chopped
– 1 package frozen spinach, thawed and drained
– 1 cup cream cheese, softened
– 1/2 cup mayonnaise
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– 1 1/2 cups cooked white rice

Instructions:

1. Preheat oven to 350°F.
2. In a large skillet, cook chicken until browned and cooked through. Set aside.
3. In the same skillet, combine artichoke hearts, spinach, cream cheese, mayonnaise, and shredded cheddar cheese. Cook until heated through.
4. In a separate bowl, mix cooked rice with chopped parsley, salt, and pepper.
5. Combine chicken, spinach-artichoke mixture, and rice in a 9×13 inch baking dish. Top with additional shredded cheddar cheese if desired.
6. Bake for 25-30 minutes or until hot and bubbly.

Jalapeño Popper Chicken Casserole

Elevate your dinner game with this creamy, spicy casserole that combines the flavors of jalapeños and cheddar cheese with chicken and pasta. Perfect for a cozy night in or a gathering with friends.

Ingredients:

– 1 lb boneless, skinless chicken breasts, cooked and diced
– 8 oz pasta (such as penne or fusilli)
– 2 cups shredded cheddar cheese
– 1 cup cream of chicken soup
– 1/2 cup milk
– 1/4 cup chopped fresh cilantro
– 2 jalapeños, seeded and finely chopped
– 1 tsp paprika
– Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (180°C).
2. Cook pasta according to package instructions; set aside.
3. In a large mixing bowl, combine chicken, cream of chicken soup, milk, cilantro, jalapeños, paprika, salt, and pepper. Mix well.
4. Add cooked pasta to the mixture and stir until combined.
5. Transfer the mixture to a 9×13 inch baking dish and top with shredded cheddar cheese.
6. Bake for 25-30 minutes or until golden brown.

Cooking Time: 25-30 minutes

Alfredo Chicken and Mushroom Casserole

A comforting, flavorful casserole that combines the richness of Alfredo sauce with chicken, mushrooms, and pasta.

Ingredients:

– 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 8 ounces fettuccine pasta
– 2 cups Alfredo sauce
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook fettuccine pasta according to package instructions; set aside.
3. In a large skillet, heat the olive oil over medium-high heat. Add chicken and cook until browned, about 5-7 minutes. Remove from heat and set aside.
4. In the same skillet, add sliced mushrooms and cook until tender, about 3-4 minutes. Add cooked chicken back into the skillet and stir to combine.
5. In a large mixing bowl, combine cooked pasta, Alfredo sauce, and mushroom-chicken mixture; toss until well coated.
6. Transfer the pasta mixture to a 9×13-inch baking dish and top with mozzarella and Parmesan cheese.
7. Bake for 20-25 minutes or until the casserole is hot and bubbly.

Cooking Time: 25-30 minutes

Pesto Chicken and Zucchini Casserole

A flavorful and healthy casserole that combines the richness of pesto with the freshness of zucchini and chicken. Perfect for a weeknight dinner or a special occasion.

Ingredients:
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 medium zucchinis, sliced
• 1/4 cup pesto
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add chicken and cook until browned, about 5-6 minutes.
3. In a separate skillet, sauté zucchini slices with a pinch of salt and pepper until tender, about 3-4 minutes.
4. In a 9×13 inch baking dish, combine cooked chicken, zucchini, pesto, mozzarella cheese, and Parmesan cheese.
5. Bake for 20-25 minutes or until the casserole is golden brown and heated through.

Cooking Time: 25-30 minutes

Taco-Spiced Chicken Casserole

Get ready for a flavorful twist on classic casserole! This recipe combines tender chicken, creamy sauce, and the bold flavors of taco seasoning, all wrapped up in a comforting dish perfect for family dinner or a quick weeknight meal.

Ingredients:

– 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 packet (1.25 oz) Taco Seasoning
– 1 cup cream of chicken soup
– 1/2 cup sour cream
– 1/4 cup shredded cheddar cheese
– 1/2 cup frozen peas and carrots
– 1 cup cooked white rice
– Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large skillet, cook chicken and taco seasoning over medium-high heat until browned, about 5-7 minutes.
3. In a separate bowl, combine cream of chicken soup, sour cream, and shredded cheese.
4. Grease a 9×13-inch baking dish with cooking spray. Add cooked chicken, rice, and peas and carrots to the dish.
5. Pour soup mixture over the top, then cover with aluminum foil.
6. Bake for 30 minutes, then remove foil and continue baking for an additional 10-15 minutes, or until cheese is melted and bubbly.

Cooking Time: 40-45 minutes

Creamy Tuscan Chicken Casserole

Experience the rich flavors of Tuscany with this creamy chicken casserole, featuring tender chicken, sun-dried tomatoes, and a blend of Italian cheeses.

Ingredients:

– 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 cup frozen spinach, thawed and drained
– 1 cup sun-dried tomatoes, chopped
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 cup shredded mozzarella cheese
– 1 teaspoon dried basil
– Salt and pepper to taste
– 8 ounces penne pasta

Instructions:

1. Preheat oven to 375°F.
2. Cook pasta according to package directions; drain and set aside.
3. In a large skillet, sauté chicken, spinach, sun-dried tomatoes, onion, and garlic until chicken is cooked through.
4. Stir in heavy cream, Parmesan cheese, mozzarella cheese, basil, salt, and pepper.
5. Combine cooked pasta with chicken mixture; transfer to a 9×13-inch baking dish.
6. Bake for 25-30 minutes or until hot and bubbly.

Cooking Time: 25-30 minutes

Lemon Garlic Butter Chicken Casserole

A flavorful and comforting casserole that combines the brightness of lemon with the richness of garlic butter, all wrapped up in a tender chicken dish. This recipe is perfect for a weeknight dinner or a special occasion.

Ingredients:

– 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 cloves garlic, minced
– 1/4 cup unsalted butter, softened
– 2 lemons, juiced (about 2 tablespoons)
– 1 teaspoon dried thyme
– 1/2 cup white wine (optional)
– 1 cup chicken broth
– 1 cup shredded cheddar cheese
– 1/2 cup milk
– 1 cup frozen peas and carrots

Instructions:

1. Preheat oven to 375°F.
2. In a large skillet, cook chicken in butter until browned. Add garlic, lemon juice, thyme, and white wine (if using). Simmer for 5 minutes.
3. Combine cooked chicken mixture with chicken broth, shredded cheese, milk, and frozen vegetables.
4. Pour mixture into a 9×13-inch baking dish. Bake for 25-30 minutes or until hot and bubbly.

Cooking Time: 25-30 minutes

Bacon-Wrapped Chicken and Brussels Sprouts Casserole

A savory and satisfying casserole that combines the smoky flavor of bacon with the sweetness of caramelized Brussels sprouts, all wrapped up with juicy chicken breast.

Ingredients:

– 1 1/2 pounds boneless, skinless chicken breast
– 6 slices of thick-cut bacon
– 1 pound Brussels sprouts, trimmed and halved
– 1 medium onion, chopped
– 2 cloves of garlic, minced
– 1 cup shredded cheddar cheese
– 1/4 cup all-purpose flour
– 1/2 teaspoon paprika
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Wrap each chicken breast with a slice of bacon, securing with toothpicks if needed.
3. In a large skillet, cook the bacon-wrapped chicken over medium-high heat for 5-7 minutes per side, or until cooked through.
4. Remove chicken from skillet and set aside. Leave the drippings in the pan.
5. Add chopped onion and minced garlic to the skillet and cook until softened, about 3-4 minutes.
6. Add Brussels sprouts to the skillet and cook for an additional 2-3 minutes, or until tender and caramelized.
7. In a large bowl, combine cooked chicken, Brussels sprouts mixture, shredded cheese, flour, paprika, salt, and pepper. Mix well.
8. Transfer the mixture to a 9×13 inch baking dish and bake for 15-20 minutes, or until hot and bubbly.

Cooking Time: 35-40 minutes

Cauliflower Rice Chicken Enchilada Casserole

A creative twist on traditional enchiladas, this casserole combines the flavors of chicken, cheese, and spices with a nutritious cauliflower “rice” alternative.

Ingredients:

– 1 head of cauliflower
– 1 lb boneless, skinless chicken breast or thighs, cooked and shredded
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 can (10 oz) of enchilada sauce
– 1 cup of shredded cheddar cheese
– 1/2 cup of chopped fresh cilantro
– Salt and pepper to taste
– Cooking spray or oil

Instructions:

1. Preheat oven to 375°F.
2. Pulse cauliflower in a food processor until it resembles rice.
3. In a large skillet, cook chicken, onion, and garlic over medium-high heat until the onion is translucent.
4. Add enchilada sauce and stir to combine. Bring to a simmer and let cook for 2-3 minutes.
5. In a 9×13 inch baking dish, create a thin layer of the chicken mixture. Top with cauliflower “rice” and sprinkle with half of the cheddar cheese.
6. Repeat the layers, ending with a layer of cheese on top.
7. Bake for 25-30 minutes or until the cheese is melted and bubbly.

Cooking Time: 25-30 minutes

Coconut Curry Chicken Casserole

This creamy casserole combines the flavors of coconut, curry, and chicken for a unique and delicious twist on traditional comfort food. Perfect for a weeknight dinner or special occasion.

Ingredients:

– 1 1/2 pounds boneless, skinless chicken breast or thighs
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup coconut milk
– 2 tablespoons curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper (optional)
– 8 oz pasta of your choice
– 1 cup shredded cheddar cheese
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Cook pasta according to package instructions; set aside.
3. In a large skillet, sauté onion and garlic until softened. Add chicken and cook until browned.
4. Stir in coconut milk, curry powder, cumin, paprika, and cayenne pepper (if using). Bring mixture to a simmer.
5. Combine cooked pasta, chicken mixture, and shredded cheese in a 9×13 inch baking dish.
6. Bake for 25-30 minutes or until casserole is hot and bubbly.

Cooking Time: 25-30 minutes

Loaded Chicken Fajita Casserole

A hearty casserole that combines the flavors of fajitas with the comfort of a warm, loaded baked dish.

Ingredients:

– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 large onion, sliced
– 2 bell peppers (any color), sliced
– 2 cloves garlic, minced
– 1 packet fajita seasoning
– 8 oz cream cheese, softened
– 1 can black beans, drained and rinsed
– 1 cup shredded cheddar cheese
– 1/2 cup chopped cilantro
– 6-8 corn tortillas
– Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (180°C).
2. In a large skillet, cook chicken, onion, bell peppers, and garlic until chicken is cooked through.
3. Add fajita seasoning and stir to combine.
4. In a separate bowl, mix cream cheese and black beans.
5. Assemble casserole by layering tortillas, chicken mixture, cream cheese mixture, and shredded cheese.
6. Top with cilantro and bake for 25-30 minutes or until hot and bubbly.

Cook Time: 25-30 minutes

Green Chile Chicken Casserole

This casserole combines the bold flavors of green chile, chicken, and cheese for a satisfying and flavorful meal that’s perfect for any occasion.

Ingredients:

– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 can (4 oz) chopped green chile peppers
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 1/2 cup cream of chicken soup
– 1/2 cup milk
– 1 tsp paprika
– Salt and pepper to taste
– 6-8 corn tortillas

Instructions:

1. Preheat oven to 350°F.
2. In a large skillet, cook the chicken, green chile peppers, onion, and garlic until the chicken is cooked through.
3. In a separate bowl, combine the cream of chicken soup, milk, paprika, salt, and pepper. Stir until smooth.
4. In a 9×13-inch baking dish, arrange half the tortillas in the bottom. Top with the chicken mixture, then sprinkle with half the cheese.
5. Repeat the layers, ending with the remaining cheese on top.
6. Bake for 30-35 minutes or until the casserole is hot and bubbly.

Cooking Time: 30-35 minutes

Sun-Dried Tomato and Basil Chicken Casserole

A deliciously flavorful casserole that combines the best of Italy’s flavors with the comfort of a classic chicken dish. This recipe is perfect for a weeknight dinner or a weekend gathering.

Ingredients:

– 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 cup sun-dried tomatoes, chopped
– 1/4 cup fresh basil leaves, chopped
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until browned, about 5 minutes.
3. Add the chopped sun-dried tomatoes, basil leaves, garlic, salt, and pepper to the skillet. Cook for an additional 1-2 minutes.
4. Transfer the mixture to a 9×13-inch baking dish. Top with mozzarella and Parmesan cheese.
5. Bake for 25-30 minutes or until the chicken is cooked through and the cheese is melted and bubbly.

Cooking Time: 25-30 minutes

Bacon Cheeseburger Chicken Casserole

A hearty, satisfying casserole that combines the best of both worlds – classic cheeseburgers and savory chicken.

Ingredients:

– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 6 slices of bacon, cooked and crumbled
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 cup shredded cheddar cheese
– 1/2 cup milk
– 1 cup cream of mushroom soup
– 1 tsp dried oregano
– Salt and pepper to taste
– 6 hamburger buns, crushed

Instructions:

1. Preheat oven to 350°F.
2. In a large skillet, cook chicken until browned; set aside.
3. In the same skillet, add diced onion and minced garlic; cook until softened.
4. Add crumbled bacon, cooked chicken, and cream of mushroom soup; stir until combined.
5. In a separate bowl, combine shredded cheddar cheese and milk; stir until smooth.
6. Grease a 9×13 inch baking dish with cooking spray.
7. Layer the casserole: chicken mixture, crushed hamburger buns, and cheese mixture. Repeat two more times, ending with cheese on top.
8. Bake for 30-35 minutes or until hot and bubbly.

Cooking Time: 30-35 minutes

Herbed Chicken and Asparagus Casserole

This classic casserole combines the flavors of chicken, asparagus, and herbs to create a satisfying and comforting dish perfect for any meal. With its creamy sauce and crunchy topping, this recipe is sure to become a family favorite.

Ingredients:

– 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 cups fresh asparagus spears, trimmed
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 1 cup grated cheddar cheese
– 1/4 cup breadcrumbs
– 1/4 cup chopped fresh parsley

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high. Add chicken and cook until browned, about 5 minutes. Remove from heat.
3. In the same skillet, add asparagus and garlic. Cook until tender, about 3-4 minutes.
4. In a separate bowl, combine thyme, paprika, salt, and pepper. Sprinkle over chicken and asparagus mixture.
5. Transfer to a 9×13 inch baking dish. Top with cheddar cheese and breadcrumbs.
6. Bake for 25-30 minutes or until golden brown.

Cooking Time: 25-30 minutes

Smoky Chipotle Chicken Casserole

This smoky and spicy casserole is a perfect combination of flavors and textures, featuring chicken, chipotle peppers, and smoky cheese. It’s an easy and satisfying meal that’s sure to become a family favorite.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs
– 1 can (14.5 oz) diced tomatoes with green chilies
– 2 chipotle peppers in adobo sauce, chopped
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 teaspoon paprika

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook chicken in a skillet with olive oil until browned, then set aside.
3. In the same skillet, sauté onion and garlic until softened. Add chipotle peppers, cumin, and paprika; cook for 1 minute.
4. In a large mixing bowl, combine cooked chicken, chipotle mixture, diced tomatoes, and cheese. Mix well.
5. Transfer mixture to a 9×13 inch baking dish and bake for 25-30 minutes or until hot and bubbly.

Cooking Time: 25-30 minutes

Summary

Indulge in the creamy, low-carb goodness of these 20 keto chicken casserole recipes! From classic combinations like cheesy bacon ranch and broccoli cheddar to spicy buffalo and jalapeño popper-inspired dishes, there’s something for every taste. You’ll also find international twists like coconut curry and pesto zucchini, as well as comforting favorites like garlic parmesan and sun-dried tomato basil. Whether you’re a keto newbie or just looking for new ideas, these recipes are sure to satisfy your cravings while keeping your carb count in check.

Are you looking for a delicious and satisfying meal that’s perfect for any occasion? Look no further than chicken pastrys! These savory pastries are filled with tender chicken, rich flavors, and flaky crusts that will leave your taste buds singing. From classic comfort food to international inspirations, we’ve gathered 20 mouth-watering chicken pastry recipes that are sure to please even the pickiest eaters.

Whether you’re a busy parent looking for an easy dinner solution or a party planner seeking show-stopping appetizers and main courses, our collection of chicken pastrys has got you covered. From savory spices to sweet and tangy flavors, each recipe is carefully crafted to bring out the best in tender chicken and flaky pastry.

In this article, we’ll take you on a culinary journey around the world, showcasing an array of mouth-watering chicken pastry recipes that are perfect for any occasion. Whether you’re a seasoned chef or a culinary newbie, these recipes are sure to inspire your next culinary creation.

Classic Chicken Pot Pie with Flaky Pastry

A comforting, creamy pot pie filled with chicken, vegetables, and flaky pastry crust.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 tablespoons butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 cups mixed vegetables (peas, carrots, corn)
– 1 cup all-purpose flour
– 1 cup heavy cream
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 pie crust (homemade or store-bought)

Instructions:

1. Preheat oven to 375°F.
2. In a large skillet, sauté chicken, onion, and garlic until cooked through. Add mixed vegetables and cook for an additional 2 minutes.
3. In a separate bowl, whisk together flour and cream until smooth. Season with salt and pepper.
4. Roll out pie crust and place in a 9×13-inch baking dish. Fill with chicken mixture and pour cream mixture over the top.
5. Bake for 35-40 minutes or until golden brown and filling is bubbly.

Creamy Chicken and Mushroom Vol-au-Vents

Elevate your dinner party with these impressive and flavorful vol-au-vents filled with tender chicken, sautéed mushrooms, and a rich cream sauce.

Ingredients:

– 1 package puff pastry, thawed
– 1 pound boneless, skinless chicken breast, cooked and diced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons butter
– 1 onion, finely chopped
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry to a thickness of about 1/8 inch. Cut into 12 equal squares.
3. In a skillet, sauté mushrooms and onion in butter until tender. Add cooked chicken and stir to combine.
4. Spoon about 1 tablespoon of the chicken-mushroom mixture onto one half of each pastry square. Brush edges with water.
5. Fold other half of pastry over filling to form a triangle. Press edges to seal.
6. Place vol-au-vents on prepared baking sheet, leaving space between each. Bake for 15-20 minutes or until golden brown.

Cooking Time: 20 minutes

Spicy Jamaican Chicken Patties

Experience the bold flavors of Jamaica with these spicy chicken patties, infused with the heat of Scotch bonnet peppers and the warmth of allspice. Perfect for a quick lunch or snack.

Ingredients:

– 1 lb boneless, skinless chicken breast, finely chopped
– 1/2 cup all-purpose flour
– 1/4 cup cold butter, cut into small pieces
– 1/2 Scotch bonnet pepper, seeded and chopped
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon ground allspice
– 1 tablespoon soy sauce
– 1 egg, beaten
– Pastry dough for wrapping (homemade or store-bought)

Instructions:

1. In a large bowl, combine chicken, flour, butter, Scotch bonnet pepper, salt, black pepper, and allspice. Mix until just combined.
2. Add soy sauce and beaten egg; mix well.
3. Divide pastry dough into 4-6 equal pieces. Roll out each piece to a thin sheet.
4. Place a spoonful of chicken mixture onto the center of each sheet. Fold the pastry over the filling, forming a triangle or square shape.
5. Press edges to seal and use a fork to crimp.
6. Heat a non-stick skillet or griddle over medium heat. Cook patties for 3-4 minutes per side, until golden brown and crispy.

Cooking Time: 12-15 minutes

Easy Chicken and Cheese Empanadas

A delicious twist on traditional empanadas, these chicken and cheese filled pastries are perfect for a quick snack or meal.

Ingredients:
• 1 package of frozen puff pastry, thawed
• 1 cup shredded cooked chicken (such as rotisserie chicken)
• 1/2 cup shredded cheddar cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional toppings: salsa, sour cream, diced tomatoes

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together the chicken, cheese, and a pinch of salt and pepper.
3. Roll out the puff pastry on a floured surface to about 1/8 inch thickness.
4. Spoon a small amount of the chicken mixture onto one half of the pastry, leaving a 1/2 inch border around the edges.
5. Fold the other half over the filling, pressing the edges together with a fork to seal.
6. Brush the tops with olive oil and bake for 20-25 minutes, or until golden brown.
7. Serve warm and enjoy!

Cooking Time: 20-25 minutes

Mediterranean Chicken Filo Pie

Mediterranean Chicken Filo Pie: A flavorful and flaky pie filled with tender chicken, tangy feta cheese, and fresh herbs.

Ingredients:

– 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 package of filo dough (usually found in the freezer section)
– 1 egg, beaten (for brushing filo)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté chicken, onion, and garlic until cooked through.
3. Stir in feta cheese, parsley, dill, salt, and pepper.
4. Thaw filo dough according to package instructions.
5. Brush the top of each sheet with beaten egg.
6. Layer 2-3 sheets of filo, overlapping slightly, in a 9×13-inch baking dish.
7. Spoon chicken mixture over filo.
8. Top with remaining filo sheets, brushing each layer with egg.
9. Bake for 35-40 minutes or until golden brown.

Cooking Time: 35-40 minutes

Chicken and Leek Puff Pastry Parcels

A delicious and elegant meal that combines the flavors of chicken, leeks, and puff pastry.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium leeks, thinly sliced (white and light green parts only)
– 2 tablespoons butter
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 sheet puff pastry, thawed

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large skillet, sauté the chicken and leeks in butter until cooked through. Season with salt and pepper.
3. Roll out the puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
4. Spoon the chicken-leek mixture onto one half of the pastry, leaving a 1/2-inch border around the edges.
5. Brush the edges with water and fold the other half of the pastry over the filling, pressing gently to seal.
6. Place the parcels on the prepared baking sheet, seam-side down.
7. Brush the tops with egg wash (beaten egg mixed with a little water) or milk for golden glaze.
8. Bake for 20-25 minutes, or until puff pastry is golden brown.

Thai Curry Chicken Pastry Cups

Elevate your appetizer game with these bite-sized pastry cups filled with creamy Thai curry chicken. Perfect for parties or snacking, these flavorful treats are sure to please.

Ingredients:

– 1 package of frozen puff pastry, thawed
– 1 pound boneless, skinless chicken breast, cut into small pieces
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon Thai red curry paste
– 1 cup coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat oil over medium-high. Add chicken and cook until browned, about 5-7 minutes.
3. Add onion and garlic; cook until onion is translucent.
4. Stir in curry paste and coconut milk. Bring to a simmer and let cook for 2-3 minutes or until slightly thickened.
5. Roll out puff pastry on a floured surface to desired thickness. Cut into squares, about 3 inches (7.5 cm) per side.
6. Place a spoonful of the curry chicken mixture onto one half of each square. Fold other half over filling; press edges to seal.
7. Brush tops with egg wash and bake for 15-20 minutes or until golden brown.

Cooking Time: 20-25 minutes

Chicken and Spinach Phyllo Triangles

These crispy, savory triangles are a perfect blend of flavors and textures. Flaky phyllo pastry wraps around a delicious filling of chicken, spinach, feta cheese, and spices.

Ingredients:

– 1 pound boneless, skinless chicken breast, cooked and diced
– 1 package phyllo dough (usually found in the freezer section)
– 1/2 cup chopped fresh spinach
– 1/2 cup crumbled feta cheese
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 1 teaspoon paprika
– Salt and pepper to taste
– Egg, beaten (for brushing phyllo)

Instructions:

1. Preheat oven to 375°F.
2. In a bowl, mix together chicken, spinach, feta cheese, olive oil, onion, paprika, salt, and pepper.
3. Unroll phyllo dough and cut into 4 equal pieces.
4. Place a spoonful of the chicken mixture onto each piece, leaving a 1-inch border around edges.
5. Brush edges with beaten egg and fold triangles in half to form a triangle shape.
6. Place on baking sheet lined with parchment paper, seam-side down.
7. Bake for 20-25 minutes or until golden brown.

Cooking Time: 20-25 minutes

Cheesy Chicken and Bacon Turnovers

Elevate your snack game with these savory turnovers, packed with tender chicken, crispy bacon, and melted cheese.

Ingredients:

– 1 lb boneless, skinless chicken breast, cut into small pieces
– 6 slices of cooked bacon, crumbled
– 1 cup shredded cheddar cheese
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 egg, beaten
– 1 tablespoon milk
– Pastry dough (homemade or store-bought)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, combine chicken, bacon, cheese, flour, salt, and pepper.
3. Beat the egg and mix with milk. Add to the chicken mixture and stir until just combined.
4. Roll out pastry dough to about 1/8 inch thickness. Cut into squares or use a cookie cutter for fun shapes.
5. Spoon the chicken mixture onto one half of each square, leaving a 1/2 inch border. Fold the other half over to form a triangle or seal edges with fork.
6. Place turnovers on a baking sheet lined with parchment paper and brush with beaten egg.
7. Bake for 20-25 minutes, or until golden brown.

Cooking Time: 20-25 minutes

Chicken and Sweet Corn Pastry Pies

These individual pastry pies are a perfect blend of flavors and textures, featuring tender chicken, sweet corn, and flaky crust. They’re easy to make and ideal for a weeknight dinner or a weekend brunch.

Ingredients:

– 1 pound boneless, skinless chicken breast, diced
– 2 cups fresh corn kernels
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup all-purpose flour
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 package frozen puff pastry, thawed
– 1 egg, beaten (for brushing pastry)

Instructions:

1. Preheat oven to 375°F.
2. In a large skillet, cook chicken, corn, onion, and garlic until the chicken is cooked through.
3. Roll out puff pastry on a floured surface to about 1/8 inch thickness.
4. Spoon about 1/4 cup of the chicken mixture onto one half of the pastry, leaving a 1/2 inch border around the edges.
5. Brush edges with beaten egg and fold other half of pastry over filling to form a triangle or square shape.
6. Seal edges by pressing gently with a fork.
7. Brush tops with beaten egg and bake for 20-25 minutes, or until golden brown.

Cooking Time: 20-25 minutes

Herbed Chicken and Ricotta Strudel

Elevate your dinner game with this creamy, savory strudel filled with flavorful chicken, fresh herbs, and ricotta cheese. Perfect for a cozy night in or a special occasion.

Ingredients:

– 1 lb boneless, skinless chicken breast
– 2 tbsp olive oil
– 2 tbsp chopped fresh parsley
– 2 tbsp chopped fresh dill
– 1 tsp dried thyme
– 1/2 cup ricotta cheese
– 1 sheet puff pastry, thawed
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix chicken, olive oil, parsley, dill, and thyme.
3. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
4. Spread ricotta cheese evenly over the center of the pastry, leaving a 1-inch border around edges.
5. Arrange chicken mixture on top of ricotta cheese.
6. Fold edges of pastry over filling, pressing gently to seal.
7. Place strudel on a baking sheet and bake for 25-30 minutes or until golden brown.

Cooking Time: 25-30 minutes

Chicken and Mushroom Wellington

This classic French-inspired dish combines tender chicken breast with earthy mushrooms and flaky puff pastry, perfect for a special occasion or dinner party.

Ingredients:

– 1 (6-8 oz) boneless, skinless chicken breast
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1/4 cup unsalted butter, softened
– 1/2 cup all-purpose flour
– 1/2 cup grated cheddar cheese
– 1 egg, beaten
– 1 tablespoon Dijon mustard
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 package puff pastry, thawed

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a pan, sauté mushrooms in butter until tender. Season with salt, pepper, and thyme.
3. Roll out puff pastry on a floured surface. Place chicken breast in center of pastry, leaving a 1-inch border around.
4. Top chicken with mushroom mixture and sprinkle with cheese.
5. Fold pastry over filling, pressing edges to seal. Brush with beaten egg for glaze.
6. Bake Wellington for 35-40 minutes or until golden brown. Let rest for 10 minutes before serving.

Cooking Time: 40 minutes

BBQ Chicken Hand Pies with Cheddar Crust

Say goodbye to boring snacks and hello to these mouthwatering BBQ chicken hand pies! Crisp, cheesy crust gives way to tender, flavorful chicken and sweet BBQ sauce.

Ingredients:

– 1 lb boneless, skinless chicken breast, cut into small pieces
– 1/2 cup BBQ sauce
– 1/4 cup shredded cheddar cheese
– 1 package of refrigerated pie crusts (2-count)
– 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, mix together chicken, BBQ sauce, and shredded cheese.
3. Roll out the pie crusts on a floured surface to about 1/8 inch thickness.
4. Spoon about 1/4 cup of the chicken mixture onto one half of each pie crust.
5. Fold the other half over the filling and press edges together with a fork.
6. Brush tops with beaten egg for a golden glaze.
7. Place hand pies on prepared baking sheet, leaving space between each.
8. Bake for 18-20 minutes or until crust is golden brown.

Cooking Time: 18-20 minutes

Chicken and Asparagus Tart with Puff Pastry

Elevate your dinner table with this elegant and flavorful tart, featuring chicken, asparagus, and flaky puff pastry. Perfect for a special occasion or a quick weeknight meal.

Ingredients:

– 1 sheet of frozen puff pastry, thawed
– 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
– 2 cups fresh asparagus spears, trimmed
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– 2 tablespoons olive oil

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch. Transfer to the prepared baking sheet.
3. In a separate pan, cook chicken and asparagus in olive oil until tender. Season with salt, pepper, and garlic.
4. Arrange cooked chicken and asparagus on one half of the pastry, leaving a 1/2-inch border. Sprinkle Parmesan cheese over the top.
5. Fold the other half of the pastry over the filling, pressing edges to seal.
6. Brush pastry with a little water and bake for 25-30 minutes or until golden brown.

Cooking Time: 25-30 minutes

Moroccan Spiced Chicken B’stilla

This Moroccan-inspired take on the traditional b’stilla pastry combines tender chicken, aromatic spices, and crispy phyllo layers. Perfect for a unique dinner party or special occasion.

Ingredients:

– 1 lb boneless, skinless chicken breast, cut into small pieces
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp ground cinnamon
– 1/4 tsp ground cardamom
– Salt and pepper to taste
– 1 sheet of phyllo dough, thawed
– 1 cup chopped fresh parsley
– 1/4 cup chopped fresh cilantro
– 1 tbsp honey

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix chicken, olive oil, cumin, paprika, cinnamon, cardamom, salt, and pepper.
3. Layer phyllo dough, brushing each sheet with water.
4. Spoon the chicken mixture onto the phyllo, leaving a 1-inch border.
5. Fold the phyllo over the filling, pressing gently to seal.
6. Brush the top with honey and sprinkle with parsley and cilantro.
7. Bake for 30-40 minutes or until golden brown.

Cooking Time: 30-40 minutes

Chicken and Broccoli Cheese Pastry Braid

A delicious twist on traditional savory pastry, this Chicken and Broccoli Cheese Pastry Braid is perfect for a comforting meal or impressive dinner party.

Ingredients:

– 1 sheet puff pastry, thawed
– 1 pound cooked chicken breast, diced
– 2 cups broccoli florets
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh parsley
– 1 tablespoon olive oil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry to a large rectangle, about 1/4-inch thick.
3. In a bowl, mix together chicken, broccoli, cheese, and parsley.
4. Place the mixture along the center of the pastry, leaving a 1-inch border on each side.
5. Fold the sides of the pastry over the filling, then roll the braid into a log shape.
6. Place the braid on the prepared baking sheet, seam-side down.
7. Brush with olive oil and season with salt and pepper.
8. Bake for 25-30 minutes or until golden brown.

Cooking Time: 25-30 minutes

Greek Chicken Spanakopita Rolls

Get ready to elevate your appetizer game with these scrumptious Greek Chicken Spanakopita Rolls! Inspired by the classic Greek spinach and feta cheese dish, these bite-sized treats combine tender chicken, crispy phyllo, and a hint of Mediterranean flavor.

Ingredients:

– 1 pound boneless, skinless chicken breast, cooked and shredded
– 1 package frozen chopped spinach, thawed and drained
– 1/2 cup crumbled feta cheese
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1 package phyllo dough (usually found in the freezer section)
– 1 egg, beaten (for brushing phyllo)

Instructions:

1. Preheat oven to 375°F.
2. In a mixing bowl, combine chicken, spinach, feta, olive oil, onion, garlic, and oregano. Mix well.
3. Lay a piece of phyllo dough flat on a work surface. Brush with beaten egg.
4. Spoon about 1 tablespoon of the chicken mixture onto the phyllo, leaving a 1-inch border around it.
5. Roll up tightly and repeat with remaining ingredients.
6. Place rolls seam-side down on a baking sheet lined with parchment paper.
7. Bake for 20-25 minutes or until golden brown.

Cooking Time: 20-25 minutes

Chicken and Caramelized Onion Galette

This Chicken and Caramelized Onion Galette is a flavorful twist on traditional savory galettes, featuring caramelized onions and juicy chicken in a flaky pastry crust.

Ingredients:

– 1 9-inch pie crust (homemade or store-bought)
– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 large onions, thinly sliced
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 cup grated cheddar cheese (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place it on a baking sheet lined with parchment paper.
3. In a large skillet, cook the chicken over medium-high heat until browned, about 5-7 minutes. Set aside.
4. In the same skillet, add the sliced onions and cook over low heat for 20-25 minutes or until caramelized.
5. Arrange the cooked chicken and caramelized onions on one half of the pie crust, leaving a 1/2-inch border.
6. Fold the other half of the pie crust over the filling to form a triangle or a square shape.
7. Crimp the edges to seal the galette and brush with egg wash (beaten egg mixed with a little water).
8. Bake for 25-30 minutes or until golden brown.

Cooking Time: 45-50 minutes

Pesto Chicken and Sun-Dried Tomato Pastry Twists

Elevate your snack game with these flavorful pastry twists filled with chicken, pesto, and sun-dried tomatoes. Perfect for a quick lunch or dinner, these bites are sure to please.

Ingredients:

– 1 lb boneless, skinless chicken breast, cooked and shredded
– 1/4 cup pesto
– 1/2 cup sun-dried tomatoes, chopped
– 1 sheet puff pastry, thawed
– 1 egg, beaten (for brushing)
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, mix together chicken, pesto, and sun-dried tomatoes.
3. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch. Cut into long strips, about 1 inch wide.
4. Place a tablespoon of the chicken mixture at one end of each strip. Fold the other end over to form a twist, pressing edges to seal.
5. Brush tops with beaten egg and season with salt and pepper.
6. Place twists on prepared baking sheet, leaving space between each.
7. Bake for 15-20 minutes or until golden brown.

Cooking Time: 15-20 minutes

Chicken and Potato Handheld Pastries

These handheld pastries are perfect for a quick snack or light meal. A combination of juicy chicken, creamy mashed potatoes, and crispy pastry will become your new favorite treat.

Ingredients:

– 1 pound boneless, skinless chicken breast, cooked and diced
– 2 large potatoes, peeled and mashed
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup cold unsalted butter, cut into small pieces
– 1 egg, beaten
– 1 package puff pastry, thawed

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, mix chicken, mashed potatoes, flour, salt, and pepper.
3. Roll out puff pastry on a floured surface to about 1/8 inch thickness.
4. Spoon a small amount of the chicken-potato mixture onto one half of the pastry, leaving a 1/2-inch border.
5. Fold the other half over the filling, pressing edges to seal.
6. Brush tops with beaten egg and cut a few slits for steam release.
7. Place pastries on prepared baking sheet and bake for 20-25 minutes or until golden brown.

Cooking Time: 20-25 minutes

Summary

Get ready to elevate your baking game with these 20 delicious chicken pastry recipes! From classic comfort food like Chicken Pot Pie, to international inspirations such as Moroccan Spiced Chicken B’stilla and Greek Chicken Spanakopita Rolls, there’s something for every occasion. Discover how to make creamy Vol-au-Vents, spicy Jamaican patties, and cheesy empanadas, among many other mouthwatering options. Whether you’re a seasoned baker or just starting out, these recipes are sure to impress with their flaky crusts, flavorful fillings, and presentation-perfect twists. So go ahead, get baking, and take your taste buds on a culinary adventure!

When it comes to comfort food, there’s nothing quite like a creamy potato and mushroom dish. The combination of fluffy potatoes and earthy mushrooms is a match made in heaven, and when you add some rich and creamy sauce to the mix, you’ve got a recipe for a truly satisfying meal. Whether you’re looking for a hearty side dish or a main course that’s sure to please, these 20 recipes are sure to become new favorites.

From classic comfort foods like mashed potatoes with sautéed mushrooms, to more adventurous dishes like potato and mushroom pierogi with caramelized onions, there’s something here for everyone. So why not start exploring the wonderful world of creamy potato and mushroom recipes? In this article, we’ll take a look at some of the most delicious and creative ways to combine potatoes and mushrooms in a dish that’s sure to become a new favorite.

Creamy Garlic Mashed Potatoes with Sautéed Mushrooms

Elevate your mashed potatoes game with the rich flavors of garlic, cream, and earthy mushrooms. This comforting side dish is perfect for a special occasion or a cozy night in.

Ingredients:

– 3-4 large potatoes, peeled and chopped into 1-inch cubes
– 2 cloves of garlic, minced
– 1/4 cup unsalted butter
– 1/2 cup heavy cream
– Salt and pepper to taste
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced

Instructions:

1. Preheat oven to 375°F (190°C).
2. Boil potatoes in salted water until tender, about 15-20 minutes.
3. Drain potatoes and mash with butter, garlic, salt, and pepper.
4. In a skillet, sauté mushrooms in butter over medium heat until softened and fragrant.
5. Stir in heavy cream and cook for an additional minute.
6. Combine mashed potatoes and sautéed mushrooms. Season to taste.
7. Serve hot and enjoy!

Cooking Time: 30-40 minutes

Potato and Mushroom Stuffed Bell Peppers

Transform ordinary bell peppers into a flavorful and nutritious meal with this simple recipe. Sweet potatoes and earthy mushrooms create the perfect harmony within these colorful vessels.

Ingredients:

– 4 large bell peppers, any color
– 2 large sweet potatoes, peeled and diced
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut the tops off bell peppers, removing seeds and membranes. Place in a baking dish.
3. In a large skillet, heat oil over medium-high. Add onion and garlic; cook until softened, about 5 minutes.
4. Add mushrooms; cook until tender, about 5-7 minutes.
5. Add diced sweet potatoes; cook until tender, about 10-12 minutes.
6. Stuff each bell pepper with the potato-mushroom mixture. Season with salt and pepper to taste.
7. Bake for 25-30 minutes or until bell peppers are tender.

Cooking Time: 35-40 minutes

Cheesy Potato Mushroom Casserole

A comforting and flavorful side dish perfect for any occasion. This Cheesy Potato Mushroom Casserole combines the simplicity of mashed potatoes with the earthiness of sautéed mushrooms, topped with a golden-brown cheese crust.

Ingredients:

– 3 large potatoes, peeled and diced
– 1 tablespoon butter
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 onion, chopped
– 1 cup grated cheddar cheese
– 1/4 cup milk
– Salt and pepper to taste
– 1 teaspoon paprika

Instructions:

1. Preheat oven to 375°F (190°C).
2. Boil potatoes until tender, then mash with butter, salt, and pepper.
3. Sauté mushrooms and onion in butter until softened. Season with paprika.
4. In a separate bowl, combine mashed potatoes, sautéed mushroom mixture, and milk. Mix well.
5. Transfer the potato-mushroom mixture to a 9×13-inch baking dish.
6. Sprinkle cheddar cheese evenly over the top.
7. Bake for 25-30 minutes or until golden brown and bubbly.

Roasted Garlic Potato and Mushroom Soup

This hearty soup combines the richness of roasted garlic with the earthiness of mushrooms and potatoes, perfect for a cozy evening meal. With its creamy texture and deep flavors, it’s sure to become a new favorite.

Ingredients:

– 2-3 large potatoes, peeled and cubed
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 3 cloves of garlic, roasted (see note)
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper, to taste
– Fresh parsley or chives, for garnish (optional)

Instructions:

1. Preheat oven to 425°F (220°C). Toss potatoes with 1 tablespoon butter and roast for 20-25 minutes, or until tender.
2. In a large pot, sauté mushrooms and onion in remaining 1 tablespoon butter until the vegetables are softened.
3. Add roasted garlic, broth, and roasted potatoes to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
4. Use an immersion blender or transfer soup to a blender and puree until smooth. If desired, stir in heavy cream or half-and-half.
5. Season with salt and pepper to taste. Serve hot, garnished with parsley or chives if desired.

Cooking Time: Approximately 45-50 minutes

Herbed Potato and Mushroom Gratin

This comforting gratin combines the earthy flavors of mushrooms with the natural sweetness of potatoes, all wrapped up in a rich and creamy herb-infused sauce.

Ingredients:

– 2 large potatoes, thinly sliced
– 1 cup mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 tablespoons butter
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large saucepan, combine sliced potatoes and enough cold water to cover them. Bring to a boil, then reduce heat and simmer for 5 minutes.
3. Drain potatoes and mix with butter, Parmesan cheese, parsley, garlic, salt, and pepper.
4. In a greased 9×13-inch baking dish, create a layer of potatoes. Top with a layer of mushrooms, then drizzle with olive oil.
5. Repeat layers two more times, finishing with a layer of potatoes on top.
6. Bake for 45-50 minutes or until golden brown and bubbly.

Cooking Time: 45-50 minutes

Mushroom and Potato Pierogi with Caramelized Onions

A classic Polish dish gets a sweet twist with the addition of caramelized onions, adding a depth of flavor to these pillowy pierogi.

Ingredients:

– 2 cups all-purpose flour
– 1/2 cup warm water
– 1/4 teaspoon salt
– 1 tablespoon vegetable oil
– 1 large onion, thinly sliced
– 2 tablespoons butter
– 2 cups mixed mushrooms (button, cremini, shiitake), chopped
– 2 large potatoes, peeled and grated
– 1 egg, beaten
– 1/4 cup sour cream
– Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine flour, warm water, and salt. Mix until dough forms.
2. Knead the dough for 5 minutes. Rest for 30 minutes.
3. Heat oil in a pan over medium heat. Add sliced onions and cook until caramelized (20-25 minutes).
4. In a separate pan, sauté mushrooms and potatoes with butter until tender.
5. Roll out the rested dough to 1/8 inch thickness. Cut into squares.
6. Place a spoonful of mushroom-potato mixture onto each square. Fold to form a triangle or coil shape.
7. Cook pierogi in boiling salted water for 5-7 minutes, or until they float.
8. Serve with caramelized onions, sour cream, and a sprinkle of salt and pepper.

Cooking Time: 45-50 minutes

Potato Mushroom and Spinach Curry

A flavorful and nutritious curry that combines the earthiness of mushrooms with the creaminess of potatoes and spinach.

Ingredients:

– 1 large onion, diced
– 2 cloves of garlic, minced
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 medium-sized potatoes, peeled and diced
– 1 bunch fresh spinach leaves
– 1 can (14 oz) coconut milk
– 1 tsp ground cumin
– 1 tsp curry powder
– Salt and pepper, to taste
– 2 tbsp vegetable oil

Instructions:

1. Heat oil in a large pan over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, mushrooms, and potatoes. Cook for an additional 5-7 minutes or until the vegetables are slightly tender.
3. Stir in coconut milk, cumin, curry powder, salt, and pepper. Bring to a simmer.
4. Reduce heat to low and let cook for 10-15 minutes or until the sauce has thickened and the potatoes are cooked through.
5. Stir in fresh spinach leaves and cook until wilted.
6. Serve hot over rice or with naan bread.

Cooking Time: 25-30 minutes

Garlic Butter Roasted Potatoes with Wild Mushrooms

Elevate your roasted potatoes with the earthy flavor of wild mushrooms and the richness of garlic butter. This simple yet impressive side dish is perfect for special occasions or weeknight dinners.

Ingredients:

– 2 pounds Yukon gold potatoes, peeled and cut into 1-inch wedges
– 4 tablespoons unsalted butter, softened
– 3 cloves garlic, minced
– 1 cup wild mushrooms (such as chanterelle or cremini), sliced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss potatoes with 2 tablespoons of butter, garlic, salt, and pepper until coated.
3. Spread potatoes on a baking sheet lined with parchment paper.
4. Roast for 20-25 minutes or until golden brown.
5. Toss mushrooms with remaining 2 tablespoons of butter, salt, and pepper.
6. After potatoes have roasted for 15 minutes, add mushrooms to the baking sheet and continue roasting for an additional 10-12 minutes or until mushrooms are tender.
7. Garnish with chopped parsley if desired.

Cooking Time: 30-35 minutes

Potato and Mushroom Shepherd’s Pie

This comforting dish combines tender potatoes with savory mushrooms and a rich beef broth, topped with a golden-brown crust of mashed potatoes. Perfect for a cozy dinner or satisfying lunch.

Ingredients:

– 2 large potatoes, peeled and diced
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 1 onion, chopped
– 1 cup beef broth
– 2 tablespoons butter
– 2 cups mashed potatoes
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté mushrooms and onion in butter until tender.
3. Add beef broth and simmer until liquid is almost gone.
4. Meanwhile, boil diced potatoes until tender. Drain and mash with butter and salt.
5. Assemble the pie by spreading mushroom mixture in a 9×13-inch baking dish, topped with mashed potatoes.
6. Bake for 25-30 minutes or until golden brown.
7. Garnish with thyme leaves, if desired.

Cooking Time: 30-35 minutes

Smoky Potato and Mushroom Hash

A hearty, smoky twist on the classic potato hash, this recipe combines tender potatoes with earthy mushrooms and a hint of bacon smoke.

Ingredients:

– 2 large potatoes, peeled and diced
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 6 slices of bacon, cooked and crumbled
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss potatoes with 1 tablespoon olive oil, salt, and pepper.
3. Spread potatoes on a baking sheet lined with parchment paper and roast for 20-25 minutes or until tender.
4. In a large skillet, heat remaining 1 tablespoon olive oil over medium-high. Add mushrooms and cook until golden brown, about 5 minutes.
5. Add cooked bacon, onion, and garlic to the skillet. Cook for an additional 2-3 minutes or until onion is translucent.
6. Combine roasted potatoes and mushroom mixture in a bowl. Season with salt and pepper to taste.

Cooking Time: 35-40 minutes

Creamy Mushroom and Potato Bake

Creamy Mushroom and Potato Bake: A comforting, flavorful side dish that’s perfect for any occasion.

Ingredients:

– 2 large potatoes, peeled and thinly sliced
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons butter
– 1/4 cup all-purpose flour
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss potatoes with 1 tablespoon of butter until well coated.
3. In a separate skillet, sauté mushrooms in remaining 1 tablespoon of butter until tender and lightly browned.
4. In a greased 9×13-inch baking dish, arrange half the potato slices in an even layer.
5. Top with cooked mushrooms, then spread half the heavy cream over the mushrooms.
6. Repeat layers, finishing with a layer of potatoes on top.
7. Sprinkle flour and season with salt and pepper to taste.
8. Bake for 45-50 minutes or until golden brown and bubbly.

Cooking Time: 45-50 minutes

Potato Gnocchi with Mushroom Cream Sauce

This comforting Italian dish combines tender potato gnocchi with a rich and creamy mushroom sauce, perfect for a cozy dinner or special occasion. With just a few simple ingredients, you can create a show-stopping meal that’s sure to impress.

Ingredients:

– 2 large potatoes, peeled and chopped
– 1 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup grated Parmesan cheese
– 1/2 cup whole milk
– 2 tablespoons unsalted butter
– 8 ounces cremini mushrooms, sliced
– 2 cloves garlic, minced
– 1/2 cup heavy cream
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Boil the potatoes until tender, then mash and mix with flour, salt, and Parmesan.
3. Roll out the dough into long ropes, cutting into 1-inch pieces.
4. Cook gnocchi in boiling water for 3-5 minutes or until they float.
5. In a separate pan, sauté mushrooms and garlic in butter until softened.
6. Add heavy cream and simmer until sauce thickens.
7. Combine cooked gnocchi with mushroom sauce and serve hot. Garnish with parsley if desired.

Cooking Time: 30-40 minutes

Rustic Potato and Mushroom Tart

This hearty tart combines the earthy flavors of sautéed mushrooms with the comfort of creamy potatoes, all wrapped up in a flaky pastry crust.

Ingredients:

– 1 sheet puff pastry, thawed
– 2 large potatoes, peeled and thinly sliced
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 8 ounces mixed mushrooms (button, cremini, shiitake), sliced
– 1/4 cup grated cheddar cheese
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
2. In a large skillet, sauté the chopped onion and sliced mushrooms in olive oil until tender. Season with salt and pepper.
3. Arrange the potato slices on one half of the pastry, leaving a 1/2-inch border around the edges.
4. Top the potatoes with the mushroom mixture and sprinkle with grated cheddar cheese.
5. Fold the other half of the pastry over the filling to form a triangle or square shape. Crimp the edges to seal.
6. Brush the top crust with egg wash (beaten egg mixed with 1 tablespoon water) and bake for 35-40 minutes, or until golden brown.

Cooking Time: 35-40 minutes

Potato Mushroom and Leek Galette

This galette is a perfect blend of earthy flavors and textures, featuring tender potatoes, sautéed mushrooms, and caramelized leeks. It’s an ideal side dish or main course for any occasion.

Ingredients:

– 2 large Yukon gold potatoes, thinly sliced
– 1 medium leek, white and light green parts only, thinly sliced
– 8 oz mixed mushrooms (such as cremini, shiitake, and button), cleaned and sliced
– 2 tbsp olive oil
– 1 tsp dried thyme
– Salt and pepper to taste
– 1 sheet puff pastry, thawed

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium-high heat. Add sliced leeks and cook until caramelized, about 10 minutes.
3. Add sliced mushrooms to the skillet and cook until they release their moisture and start browning, about 5 minutes.
4. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch (3 mm).
5. Arrange potato slices in a spiral pattern, leaving a 1-inch border around edges.
6. Spoon mushroom and leek mixture over potatoes, then fold edges of pastry up and over filling.
7. Brush with beaten egg for glaze and sprinkle with thyme.
8. Bake for 35-40 minutes or until golden brown.

Cooking Time: 35-40 minutes

Spicy Potato and Mushroom Stir-Fry

Spicy Potato and Mushroom Stir-Fry: A flavorful and nutritious dish that combines the comforting taste of potatoes with the earthy flavor of mushrooms, all wrapped up in a spicy kick.

Ingredients:

– 1 large potato, peeled and diced into bite-sized pieces
– 1 cup mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 1/4 teaspoon red pepper flakes
– Salt and pepper to taste
– Optional: soy sauce or stir-fry sauce for added flavor

Instructions:

1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent, about 3-4 minutes.
3. Add the mushrooms and ginger; cook until the mushrooms release their moisture and start to brown, about 5 minutes.
4. Add the diced potato, red pepper flakes, salt, and pepper; stir-fry for 2-3 minutes or until the potatoes are tender but still slightly firm.
5. Taste and adjust the seasoning as needed.
6. Serve hot over rice or noodles, with optional soy sauce or stir-fry sauce for added flavor.

Cooking Time: 15-20 minutes

Potato and Mushroom Stuffed Baked Potatoes

Transform ordinary baked potatoes into a savory masterpiece by filling them with a flavorful mixture of sautéed mushrooms, onions, and creamy potato.

Ingredients:

– 4 large baking potatoes
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup sour cream
– Salt and pepper to taste
– Fresh parsley or chives, chopped (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Bake potatoes for 45-60 minutes, or until tender.
3. While potatoes bake, heat oil in a skillet over medium-high. Add onion and cook until translucent, about 5 minutes.
4. Add mushrooms and garlic; cook until mushrooms release their liquid and start to brown, about 10 minutes.
5. Stir in cheese until melted and smooth. Season with salt and pepper.
6. Split baked potatoes lengthwise and scoop out some of the flesh to make room for the filling.
7. Divide mushroom mixture among potatoes, followed by a dollop of sour cream.
8. Garnish with chopped parsley or chives, if desired.

Cooking Time: 60-75 minutes (including baking time)

Wild Mushroom and Potato Risotto

Experience the earthy flavors of wild mushrooms and creamy potatoes in this hearty risotto dish. Perfect as a main course or side, this recipe is sure to delight.

Ingredients:

– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 8 oz mixed wild mushrooms (such as chanterelle, cremini, and shiitake), sliced
– 2 large potatoes, peeled and diced
– 1/4 cup white wine (optional)
– Salt and pepper to taste
– Grated Parmesan cheese, for serving (optional)

Instructions:

1. Heat oil in a large skillet over medium heat. Add onion and cook until translucent, about 3 minutes.
2. Add garlic and cook for an additional minute.
3. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
4. Add white wine (if using) and cook until absorbed, stirring frequently.
5. Add warmed broth, one cup at a time, stirring constantly and allowing each portion to absorb before adding the next.
6. After 20-25 minutes of cooking, stir in sliced mushrooms and diced potatoes. Cook for an additional 2-3 minutes, or until vegetables are tender.
7. Season with salt and pepper to taste. Serve hot, topped with Parmesan cheese if desired.

Cooking Time: 30-40 minutes

Potato Mushroom and Thyme Frittata

A flavorful breakfast or brunch option that combines the earthy flavors of mushrooms, potatoes, and thyme.

Ingredients:
– 6-8 eggs
– 1 large potato, peeled and diced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons olive oil
– 2 sprigs fresh thyme, chopped
– Salt and pepper to taste

Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
3. Add the diced potato to the skillet and cook for an additional 5-7 minutes, or until the potato is tender.
4. In a large bowl, whisk together the eggs and chopped thyme. Season with salt and pepper to taste.
5. Pour the egg mixture over the mushroom-potato mixture in the skillet.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set and slightly golden brown.

Cooking Time: 25-30 minutes

Golden Potato and Mushroom Latkes

Golden Potato and Mushroom Latkes: A Delicious Twist on a Classic Recipe!

These crispy, flavorful latkes combine the natural sweetness of golden potatoes with the earthy goodness of sautéed mushrooms. Perfect for a tasty side dish or as a main course, these golden bites are sure to please.

Ingredients:

– 2 large golden potatoes, peeled and grated
– 1 cup mixed mushrooms (such as cremini, shiitake, and button), sliced
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup all-purpose flour
– 1 egg
– 1/4 teaspoon salt
– Vegetable oil for frying

Instructions:

1. In a large bowl, combine potatoes, mushrooms, onion, and garlic.
2. In a separate bowl, whisk together flour, egg, and salt.
3. Add the wet ingredients to the dry ingredients and stir until combined.
4. Heat about 1/2 inch of vegetable oil in a large frying pan over medium-high heat.
5. Using a spoon, drop small amounts of the potato mixture into the oil and flatten slightly.
6. Cook for 3-4 minutes on each side, or until golden brown and crispy.
7. Drain latkes on paper towels and serve hot.

Cooking Time: 15-20 minutes

Potato and Mushroom Dumplings in Broth

This recipe combines the comforting warmth of potato and mushroom dumplings with a rich chicken broth, perfect for a cozy night in. With just a few simple ingredients and steps, you’ll have a satisfying meal ready in no time.

Ingredients:

– 2 large potatoes, peeled and diced
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon butter
– 2 cups chicken broth
– 1/4 cup all-purpose flour
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)

Instructions:

1. Boil the diced potatoes until tender, about 15 minutes. Drain and set aside.
2. In a large skillet, sauté the mushrooms, onion, and garlic in butter until softened, about 5 minutes.
3. Combine cooked potatoes, mushroom mixture, flour, salt, and pepper in a bowl.
4. Gradually add chicken broth to the potato mixture, mixing until smooth.
5. Bring the broth to a simmer and cook dumplings for 10-15 minutes or until they float to the surface.

Cooking Time: About 30-40 minutes

Summary

Get ready to indulge in the ultimate comfort food with these 20 creamy potato and mushroom savory recipes! From classic mashed potatoes with sautéed mushrooms to innovative dishes like pierogi with caramelized onions and wild mushroom risotto, there’s something for everyone. Explore a range of flavors and textures, from cheesy casseroles to hearty curries and stews. Whether you’re in the mood for a quick weeknight dinner or a special occasion meal, these recipes are sure to satisfy your cravings and leave you wanting more.

When it comes to comforting meals, there’s nothing quite like a slow-cooked oxtail dish. The rich flavor and tender texture of oxtail make it the perfect ingredient for a cozy night in or a special occasion. From classic stews to global-inspired twists, oxtail is a versatile meat that can be used in a wide variety of recipes.

In this article, we’ll explore 18 hearty oxtail recipes from around the world that are sure to warm your belly and your heart. Whether you’re in the mood for something spicy, savory, or simply satisfying, there’s an oxtail recipe here for everyone. So grab a fork, get cozy, and let’s dive into the delicious world of oxtails!

Braised Oxtail with Red Wine and Herbs

This slow-cooked oxtail dish is a classic example of comfort food at its finest. The rich flavors of the red wine, combined with the tender texture of the oxtail, make for a truly satisfying meal.

Ingredients:

– 2 lbs beef oxtail
– 1 tablespoon olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup red wine (such as Cabernet Sauvignon or Merlot)
– 1 cup beef broth
– 1 teaspoon dried thyme
– 1/2 teaspoon dried rosemary
– Salt and pepper to taste

Instructions:

1. Preheat oven to 300°F.
2. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the oxtail on all sides, about 5 minutes per side. Remove from pot and set aside.
3. Add the diced onion to the pot and cook until caramelized, about 10 minutes.
4. Add the garlic, red wine, beef broth, thyme, and rosemary to the pot. Stir to combine.
5. Return the oxtail to the pot, cover, and transfer to the preheated oven.
6. Braise for 2-1/2 hours or until the meat is tender and falls apart easily.

Cooking Time: 2-1/2 hours

Jamaican Oxtail Stew with Butter Beans

This hearty stew is a classic Jamaican dish that combines the tender flavors of oxtail with the creamy texture of butter beans. A perfect comfort food for any occasion.

Ingredients:

– 2 pounds beef oxtail
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 Scotch bonnet pepper (optional), chopped
– 1 cup butter beans
– 1 can (14 oz) diced tomatoes
– 1 cup beef broth
– 1 tablespoon curry powder
– Salt and black pepper to taste
– 2 tablespoons vegetable oil

Instructions:

1. Heat oil in a large Dutch oven over medium-high heat.
2. Add oxtail and brown on all sides, about 5 minutes. Remove from pot.
3. Add onion, garlic, and Scotch bonnet pepper (if using). Cook until vegetables are tender, about 5 minutes.
4. Add butter beans, diced tomatoes, beef broth, curry powder, salt, and black pepper. Stir to combine.
5. Return oxtail to the pot and bring to a boil.
6. Reduce heat to low and simmer for 2-3 hours or until meat is tender.
7. Serve hot with rice, roti, or crusty bread.

Cooking Time: 2-3 hours

Korean Spicy Oxtail Soup (Kkori Gomtang)

This hearty and flavorful soup is a staple of Korean comfort food, perfect for warming up on a chilly day. With its rich beef broth and tender oxtail, it’s no wonder this dish is a crowd-pleaser.

Ingredients:

– 1 lb oxtail, cut into 2-inch pieces
– 4 cups beef broth
– 2 tablespoons Gochujang (Korean chili paste)
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 onion, thinly sliced
– 2 tablespoons soy sauce
– 1 teaspoon sugar
– 1/4 teaspoon black pepper
– Salt to taste
– Scallions, chopped (optional)

Instructions:

1. In a large pot or Dutch oven, combine oxtail, beef broth, Gochujang, garlic, ginger, onion, soy sauce, sugar, and black pepper.
2. Bring the mixture to a boil, then reduce heat to low and simmer for 2 hours, or until the oxtail is tender.
3. Season with salt to taste.
4. Serve hot, garnished with chopped scallions if desired.

Cooking Time: 2 hours

Slow-Cooked Oxtail Ragu with Pappardelle

A rich and comforting slow-cooked ragu made with tender oxtail, perfect for a cozy evening. This recipe is ideal for special occasions or a weeknight dinner that’s sure to impress.

Ingredients:

– 1 kg oxtail, cut into 2-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup red wine
– 1 cup beef broth
– 1 can (28 oz) crushed tomatoes
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 12 oz pappardelle pasta
– Grated Parmesan cheese, for serving

Instructions:

1. Preheat slow cooker to low.
2. Brown oxtail in olive oil, then set aside.
3. Cook onion and garlic until softened.
4. Add red wine, beef broth, crushed tomatoes, thyme, salt, and pepper. Stir to combine.
5. Add browned oxtail and simmer for 8-10 hours or overnight.
6. Cook pappardelle according to package instructions.
7. Serve ragu over pasta and top with Parmesan cheese.

Cooking Time: 8-10 hours

Oxtail Pho with Star Anise and Ginger

Warm up with a rich and comforting bowl of Oxtail Pho infused with star anise and ginger. This traditional Vietnamese noodle soup is elevated by the slow-cooked oxtail, which falls-apart-tender and packed with flavor.

Ingredients:

– 2 lbs beef oxtail
– 4 cups beef broth
– 1 onion, sliced
– 3 cloves garlic, minced
– 2 inches fresh ginger, sliced
– 2 star anise pods
– 1 tablespoon fish sauce (optional)
– 1 teaspoon sugar
– 8 oz rice noodles
– Fresh cilantro leaves, for garnish

Instructions:

1. In a large pot or Dutch oven, combine oxtail, onion, garlic, ginger, and star anise. Pour in beef broth and bring to a boil.
2. Reduce heat to low and simmer, covered, for 2 hours or overnight.
3. Strain the soup through a fine-mesh sieve into a clean pot. Discard solids.
4. Cook rice noodles according to package instructions.
5. Assemble pho bowls by placing noodles in the bottom, followed by sliced oxtail, and finally ladling hot broth over the top. Garnish with cilantro leaves.

Cooking Time: 2 hours

Southern-Style Smothered Oxtails with Gravy

A hearty, comforting dish that’s perfect for a cold winter night, Southern-style smothered oxtails are slow-cooked to tender perfection in a rich and flavorful gravy.

Ingredients:

– 4 pounds beef oxtails
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups beef broth
– 1 cup red wine (optional)
– 2 tablespoons tomato paste
– 2 tablespoons butter

Instructions:

1. Preheat oven to 300°F.
2. Season oxtails with flour, paprika, cayenne pepper, salt, and black pepper.
3. Heat oil in a large Dutch oven over medium-high heat. Brown oxtails on all sides, about 5 minutes per side. Remove from pot and set aside.
4. Add onion and garlic to pot; cook until softened, about 5 minutes.
5. Add beef broth, red wine (if using), and tomato paste to pot. Stir to combine.
6. Return oxtails to pot and cover with a lid.
7. Transfer pot to preheated oven and braise for 2 1/2 hours, or until oxtails are tender.
8. Remove from oven and stir in butter until melted. Serve hot.

Cooking Time: 2 1/2 hours

Oxtail and Barley Soup with Root Vegetables

This comforting soup is perfect for a chilly day, featuring tender oxtail, nutty barley, and a medley of root vegetables. The slow-cooked broth is rich and flavorful, making it a satisfying meal or snack.

Ingredients:

– 2 pounds beef oxtail
– 1 cup pearl barley
– 4 cups beef broth
– 2 medium carrots, peeled and chopped
– 2 medium parsnips, peeled and chopped
– 2 medium turnips, peeled and chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper, to taste

Instructions:

1. Preheat oven to 300°F (150°C).
2. Season oxtail with salt and pepper. Brown in a large Dutch oven over medium-high heat.
3. Add broth, barley, carrots, parsnips, turnips, garlic, and thyme. Bring to a boil, then cover and transfer to the preheated oven.
4. Braise for 2 1/2 hours or until oxtail is tender.
5. Season with salt and pepper to taste. Serve hot.

Cooking Time: 2 1/2 hours

Portuguese Oxtail Stew with Tomatoes and Olives

Portuguese Oxtail Stew with Tomatoes and Olives: A hearty and flavorful stew that’s perfect for a cold winter’s night.

Ingredients:

– 2 pounds oxtail, cut into 2-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups beef broth
– 1 can (14.5 oz) diced tomatoes
– 1 cup pitted green olives, sliced
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Heat oil in a large Dutch oven over medium-high heat. Brown oxtail in batches, then set aside.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Add beef broth, diced tomatoes, smoked paprika, salt, and pepper. Stir to combine.
4. Return browned oxtail to the pot; cover and bring to a simmer.
5. Reduce heat to low and cook for 2 1/2 hours or until meat is tender.
6. Stir in olives and cook an additional 15 minutes.
7. Serve hot, garnished with parsley if desired.

Cooking Time: 2 1/2 hours

Oxtail Dumplings in Rich Beef Broth

Warm up with a hearty and comforting dish that’s perfect for a chilly evening. This recipe combines the tender oxtail with fluffy dumplings, all swimming in a rich beef broth.

Ingredients:

– 2 lbs oxtail
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 celery stalks, chopped
– 1 cup all-purpose flour
– 2 tsp baking powder
– 1/4 tsp salt
– 1/4 cup butter, melted
– 1/2 cup beef broth
– 2 cups water

Instructions:

1. Preheat oven to 300°F (150°C).
2. In a large pot or Dutch oven, brown the oxtail in a little oil over medium-high heat.
3. Add the chopped onion, garlic, carrots, and celery. Cook until the vegetables are tender.
4. Add the flour, baking powder, and salt. Stir to combine.
5. Gradually add the beef broth and water, whisking continuously.
6. Bring the mixture to a boil, then reduce heat and simmer for 1 hour.
7. Meanwhile, prepare the dumpling mixture by combining the melted butter, all-purpose flour, and enough cold water to form a dough.
8. Drop the dumplings into the pot and cook for an additional 10-15 minutes.

Cooking Time: 1 hour 15 minutes

Barbecue-Glazed Oxtail Sliders with Pickles

Elevate your slider game with tender oxtail, a tangy barbecue glaze, and crunchy pickles. These bite-sized sandwiches are perfect for a backyard BBQ or a casual gathering.

Ingredients:

– 1 pound oxtail, cut into small pieces
– 1/4 cup barbecue glaze (homemade or store-bought)
– 4 hamburger buns
– 2 tablespoons butter, softened
– 1 cup pickle slices
– Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (180°C).
2. In a large skillet, heat the barbecue glaze over medium-high heat.
3. Add the oxtail pieces and cook until browned, about 5 minutes per side.
4. Transfer the oxtail to a baking dish and top with butter.
5. Bake for 20-25 minutes or until the meat is tender and falling apart.
6. Split the hamburger buns in half and toast lightly.
7. Assemble the sliders by placing the oxtail on the bun, topping with pickle slices, and serving immediately.

Cooking Time: 45-50 minutes

Oxtail Tacos with Chipotle Lime Crema

Get ready to fall in love with the rich flavors of slow-cooked oxtail, wrapped in a crispy taco shell and topped with a zesty chipotle lime crema. This recipe is perfect for a special occasion or a cozy night in.

Ingredients:

– 2 pounds beef oxtail
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 8-10 corn tortillas
– Chipotle Lime Crema (see below)
– Optional toppings: diced onions, cilantro, sour cream

Instructions:

1. Preheat oven to 300°F.
2. In a large Dutch oven, combine oxtail, lime juice, garlic, cumin, smoked paprika, salt, and pepper.
3. Cover and braise for 2-1/2 hours or until meat is tender.
4. Shred oxtail with two forks and season with salt and pepper to taste.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Assemble tacos with shredded oxtail, Chipotle Lime Crema, and desired toppings.

Chipotle Lime Crema:

– 1 cup sour cream
– 2 tablespoons lime juice
– 1 tablespoon chipotle peppers in adobo sauce
– Salt and pepper, to taste

Combine all ingredients and mix until smooth. Refrigerate for at least 30 minutes before serving.

Oxtail Shepherd’s Pie with Mashed Potatoes

This classic comfort food dish gets a rich twist with the addition of slow-cooked oxtail, perfect for a chilly evening or special occasion.

Ingredients:

– 1 pound beef oxtail, cut into 2-inch pieces
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup red wine
– 1 cup beef broth
– 2 teaspoons tomato paste
– 2 bay leaves
– Salt and pepper to taste
– 4-5 medium-sized potatoes, peeled and chopped
– 1/4 cup milk or heavy cream
– Butter, for mashing

Instructions:

1. Preheat oven to 375°F (190°C).
2. Brown oxtail pieces in olive oil; set aside.
3. Cook onion and garlic until softened, then add red wine, beef broth, tomato paste, and bay leaves. Simmer for 10 minutes.
4. Add browned oxtail back into the pot and season with salt and pepper. Simmer for 2-3 hours or overnight.
5. Boil chopped potatoes in salted water until tender; drain and mash with milk or heavy cream and butter.
6. Transfer oxtail mixture to a baking dish, topping with mashed potatoes.
7. Bake for an additional 20-25 minutes or until golden brown.

Cooking Time: Approximately 3 hours (including slow-cooking time)

Ethiopian Oxtail Wat with Berbere Spice

Wat (stew) is a staple of Ethiopian cuisine, and this recipe combines the rich flavors of oxtail with the bold spices of Berbere. This hearty dish is perfect for special occasions or cold winter nights.

Ingredients:

– 2 pounds oxtail, cut into 1-inch pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 tablespoons Berbere spice mix
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon paprika
– Salt and black pepper, to taste
– 2 cups beef broth
– 2 tablespoons vegetable oil

Instructions:

1. Heat the oil in a large Dutch oven over medium-high heat. Add the oxtail and cook until browned on all sides, about 5 minutes.
2. Remove the oxtail from the pot and set aside. Reduce heat to medium. Add the onions and garlic; cook until softened, about 3 minutes.
3. Stir in Berbere spice mix, cumin, turmeric, paprika, salt, and black pepper. Cook for 1 minute.
4. Add the beef broth and bring to a simmer. Return the oxtail to the pot and cover.
5. Simmer for 2-1/2 to 3 hours or until the meat is tender and falling apart.

Cooking Time: 2-1/2 to 3 hours

Oxtail Risotto with Parmesan and Thyme

Oxtail Risotto with Parmesan and Thyme: A hearty and comforting dish that combines tender oxtail with creamy risotto and the perfect blend of savory flavors.

Ingredients:

– 1 lb oxtail, cut into 2-inch pieces
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 4 cups beef broth, warmed
– 1/2 cup white wine (optional)
– 2 tablespoons butter
– 1/4 cup grated Parmesan cheese
– 2 sprigs fresh thyme
– Salt and pepper, to taste

Instructions:

1. Heat oil in a large skillet over medium-high heat. Brown oxtail, then transfer to a plate.
2. Add onion and garlic to the skillet; cook until softened. Add Arborio rice; cook 1-2 minutes.
3. Add wine (if using); cook until absorbed. Then add broth, 1/2 cup at a time, stirring constantly and allowing each portion to absorb before adding the next.
4. After 20-25 minutes of cooking risotto, stir in butter and Parmesan cheese.
5. Add browned oxtail back to the skillet; season with salt, pepper, and thyme.
6. Simmer for an additional 10-15 minutes or until the oxtail is tender.

Cooking Time: Approximately 35-40 minutes

Oxtail Goulash with Paprika and Sour Cream

Rich and comforting, this Hungarian-inspired goulash is a perfect cold-weather treat. Oxtail’s tender slow-cooked texture pairs beautifully with the tanginess of sour cream and smokiness of paprika.

Ingredients:

– 2 lbs oxtail
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 teaspoons paprika
– 1 teaspoon caraway seeds
– 1 can (14.5 oz) diced tomatoes
– 1 cup beef broth
– 1 tablespoon tomato paste
– Salt and pepper to taste
– 8 ounces sour cream
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 300°F (150°C).
2. Heat oil in a large Dutch oven over medium-high heat. Brown oxtail on all sides, then remove from pot.
3. Add onion and garlic; cook until softened.
4. Stir in paprika, caraway seeds, diced tomatoes, beef broth, and tomato paste. Bring to a boil, then cover and transfer to the preheated oven.
5. Cook for 2 hours or until oxtail is tender. Season with salt and pepper.
6. Stir in sour cream before serving. Garnish with chopped parsley, if desired.

Cooking Time: 2 hours

Oxtail Empanadas with Chimichurri Sauce

Get ready for a flavorful twist on traditional empanadas! These Oxtail Empanadas are filled with tender, slow-cooked oxtail and served with a tangy, herby Chimichurri Sauce.

Ingredients:

For the empanadas:

– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup warm water
– 1 tablespoon vegetable oil
– Filling ingredients (see below)

For the chimichurri sauce:

– 1 cup fresh parsley, chopped
– 1 cup fresh oregano, chopped
– 2 cloves garlic, minced
– 1/2 cup red wine vinegar
– 1/4 cup olive oil
– Salt and pepper to taste

Filling:

– 1 pound slow-cooked oxtail, shredded
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine flour and salt. Gradually add warm water and mix until dough forms.
3. Divide dough into 4-6 portions, depending on desired empanada size.
4. Roll out each portion into a thin circle.
5. Place 1-2 tablespoons of oxtail filling in the center of each circle.
6. Fold dough over filling to form a triangle or square shape; press edges together.
7. Brush tops with egg wash and bake for 15-20 minutes, or until golden brown.
8. Meanwhile, combine chimichurri sauce ingredients in a bowl.
9. Serve empanadas warm with chimichurri sauce.

Cooking Time: 30-40 minutes

Oxtail Ramen with Soft-Boiled Eggs

This rich and comforting bowl combines slow-cooked oxtail, tender noodles, and soft-boiled eggs for a satisfying meal.

Ingredients:

– 1 pound oxtail
– 4 cups beef broth
– 2 tablespoons soy sauce
– 2 tablespoons sake (or dry white wine)
– 1 onion, sliced
– 2 cloves garlic, minced
– 8 ounces ramen noodles
– 2 soft-boiled eggs
– Green onions and sesame seeds for garnish

Instructions:

1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, brown the oxtail in oil over medium-high heat.
3. Add beef broth, soy sauce, sake, onion, and garlic. Bring to a boil, then cover and transfer to the preheated oven. Braise for 2 1/2 hours, or until tender.
4. Cook ramen noodles according to package instructions. Drain and set aside.
5. Meanwhile, cook soft-boiled eggs by submerging them in boiling water for 6-7 minutes. Shock in ice water, then peel.
6. To assemble the bowls, place cooked noodles in a bowl, then add braised oxtail, and top with soft-boiled eggs. Garnish with green onions and sesame seeds.

Cooking Time: 3 hours (including oxtail braising time)

Oxtail Bourguignon with Mushrooms and Bacon

This classic French-inspired dish is a slow-cooked masterpiece that’s sure to become a family favorite. Tender oxtail, earthy mushrooms, and crispy bacon come together in a rich and flavorful stew that’s perfect for a special occasion or a cozy night in.

Ingredients:

– 2 pounds beef oxtail, cut into 2-inch pieces
– 1 tablespoon olive oil
– 6 slices of bacon, diced
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 8 oz mushrooms (such as cremini or shiitake), sliced
– 1 cup red wine
– 2 cups beef broth
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. Preheat oven to 300°F.
2. Heat olive oil in a large Dutch oven over medium-high heat. Brown the oxtail pieces, then remove from pot.
3. Cook bacon until crispy, then remove from pot. Add onion and garlic; cook until softened.
4. Add mushrooms; cook until they release their moisture and start to brown.
5. Add red wine, beef broth, thyme, salt, and pepper. Stir to combine.
6. Return oxtail to the pot; cover and transfer to the oven.
7. Cook for 2-3 hours or until tender.

Cooking Time: 2-3 hours

Summary

Get ready to cozy up with these 18 hearty oxtail recipes that will warm your belly and soul. From classic braises to international twists, these comforting dishes showcase the rich flavor and tender texture of oxtail. Try slow-cooked ragù with pappardelle, spicy Korean soup, or Jamaican stew with butter beans. Or, opt for Southern-style smothered oxtails, Portuguese stews, or empanadas. Whether you’re in the mood for a warm hug in a bowl or a flavorful taco, these recipes will satisfy your cravings and leave you feeling full and content.

When it comes to cooking, there’s nothing quite like the versatility and flavor of vermicelli noodles. These thin, cylindrical strands of pasta can be used in a wide variety of dishes, from hearty soups and stews to light and refreshing salads. Whether you’re looking for a quick weeknight dinner or a show-stopping centerpiece for your next party, vermicelli is the perfect ingredient to have on hand.

In this article, we’ll explore 20 delicious vermicelli recipes that are sure to please even the pickiest of eaters. From classic Vietnamese noodle bowls to spicy Indian puddings and everything in between, we’ve got you covered. So let’s get started and discover the many amazing ways you can use vermicelli noodles in your cooking!

Vietnamese Vermicelli Noodle Bowl with Grilled Pork

This refreshing bowl combines the sweetness of grilled pork with the crunch and flavor of vermicelli noodles, all wrapped up in a savory broth. Perfect for a quick and satisfying meal.

Ingredients:

– 1/2 pound pork shoulder or butt, sliced into thin strips
– 1/4 cup fish sauce
– 2 tablespoons lime juice
– 2 cloves garlic, minced
– 1 tablespoon brown sugar
– 1 teaspoon grated ginger
– 8 ounces vermicelli noodles
– 2 cups chicken broth
– 1/4 cup chopped cilantro
– Lime wedges and bean sprouts for garnish (optional)

Instructions:

1. Preheat grill to medium-high heat. Marinate pork in fish sauce, lime juice, garlic, brown sugar, and ginger for at least 30 minutes.
2. Grill pork for 5-7 minutes per side, or until cooked through.
3. Cook vermicelli noodles according to package instructions.
4. In a large bowl, combine chicken broth, grilled pork, and noodles.
5. Garnish with cilantro, lime wedges, and bean sprouts (if using).
6. Serve immediately.

Cooking Time: 20-25 minutes

Stir-Fried Vermicelli with Shrimp and Vegetables

A quick and flavorful dish that combines the springiness of vermicelli noodles with succulent shrimp and colorful vegetables. This recipe is perfect for a weeknight dinner or a weekend brunch.

Ingredients:

– 1 cup vermicelli noodles
– 1/2 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 carrot, peeled and grated
– 2 teaspoons soy sauce
– Salt and pepper to taste
– Scallions, chopped (optional)

Instructions:

1. Cook vermicelli noodles according to package instructions. Drain and set aside.
2. Heat oil in a large skillet or wok over medium-high heat. Add shrimp and cook until pink, about 2-3 minutes per side.
3. Add onion, garlic, bell pepper, and carrot to the skillet. Stir-fry for 4-5 minutes or until vegetables are tender-crisp.
4. Add cooked noodles, soy sauce, salt, and pepper to the skillet. Stir-fry for an additional minute.
5. Serve hot, garnished with chopped scallions if desired.

Cooking Time: 15-20 minutes

Thai Glass Noodle Salad (Yum Woon Sen)

This refreshing salad is a popular street food in Thailand, made with glass noodles, mixed vegetables, and a tangy dressing. It’s a perfect summer dish to cool down and satisfy your hunger.

Ingredients:

– 100g glass noodles
– 1 cup mixed vegetables (bean sprouts, shredded carrots, chopped scallions)
– 1/2 cup cooked chicken or shrimp, diced
– 2 tablespoons fish sauce
– 1 tablespoon lime juice
– 1 tablespoon palm sugar
– 1 chili pepper, seeded and minced
– Salt to taste
– Chopped cilantro for garnish

Instructions:

1. Cook the glass noodles according to package instructions. Drain and set aside.
2. In a large bowl, combine mixed vegetables, cooked chicken or shrimp, fish sauce, lime juice, palm sugar, and chili pepper. Mix well.
3. Add the cooked glass noodles to the bowl and toss to combine.
4. Season with salt to taste.
5. Garnish with chopped cilantro.
6. Serve immediately.

Cooking Time: 10-15 minutes

Vermicelli Pasta with Garlic Butter and Parmesan

A classic Italian-inspired dish that’s quick to prepare and packed with flavor. This recipe combines the delicate texture of vermicelli pasta with a rich garlic butter sauce and a sprinkle of nutty parmesan cheese.

Ingredients:

– 8 oz vermicelli pasta
– 4 tbsp unsalted butter, softened
– 3 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook the vermicelli pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes or until fragrant.
3. Combine the cooked pasta, garlic butter mixture, and reserved pasta water in a large serving bowl. Toss until the pasta is well coated.
4. Sprinkle the Parmesan cheese over the pasta and toss again to combine. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh parsley if desired.

Cooking Time: 15-20 minutes

Singaporean Vermicelli with Curry Sauce

A flavorful and aromatic dish that combines the comfort of vermicelli noodles with a rich and creamy curry sauce, inspired by the vibrant cuisine of Singapore. This recipe is a perfect blend of spices and textures that will leave you craving for more.

Ingredients:

– 200g vermicelli noodles
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1 can (14 oz) coconut milk
– 1 cup water
– Salt and pepper to taste
– Fresh cilantro leaves for garnish

Instructions:

1. Cook vermicelli noodles according to package instructions. Drain and set aside.
2. Heat oil in a large pan over medium heat. Add onion and garlic, cook until softened (3-4 minutes).
3. Add curry powder and cook for 1 minute, stirring constantly.
4. Pour in coconut milk and water. Bring to a simmer and let cook for 5-7 minutes or until sauce thickens slightly.
5. Combine cooked vermicelli noodles with the curry sauce. Season with salt and pepper to taste.
6. Garnish with fresh cilantro leaves and serve hot.

Cooking Time: 20-25 minutes

Vermicelli and Chicken Stir-Fry with Soy Sauce

This classic Chinese-inspired dish is a quick and flavorful meal perfect for any time of day. With tender chicken, savory soy sauce, and crunchy vermicelli noodles, this stir-fry is a staple in many Asian cuisines.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups mixed vegetables (bell peppers, carrots, broccoli)
– 2 tbsp vegetable oil
– 1/4 cup soy sauce
– 1/4 cup chopped scallions
– 8 oz vermicelli noodles
– Salt and pepper to taste

Instructions:

1. Cook vermicelli noodles according to package instructions; set aside.
2. In a wok or large skillet, heat oil over medium-high heat.
3. Add chicken and cook until browned and cooked through (5-7 minutes).
4. Add mixed vegetables and soy sauce; stir-fry for 3-4 minutes.
5. Combine cooked noodles with the chicken and vegetable mixture; toss to coat.
6. Garnish with chopped scallions and serve hot.

Cooking Time: 15-20 minutes

Cold Vermicelli Salad with Peanut Dressing

A refreshing summer salad that combines the creamy sweetness of peanut dressing with the crunchy texture of vermicelli noodles and fresh vegetables.

Ingredients:
• 8 oz. vermicelli noodles
• 2 cups mixed greens (lettuce, spinach, arugula)
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber slices
• 1/4 cup red bell pepper strips
• 1/4 cup chopped cilantro
• 1/4 cup peanut dressing (see below)

Peanut Dressing:
• 1/2 cup creamy natural peanut butter
• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1/4 teaspoon grated ginger

Instructions:

1. Cook vermicelli noodles according to package instructions. Drain and set aside.
2. In a large bowl, combine mixed greens, cherry tomatoes, cucumber slices, red bell pepper strips, and cilantro.
3. Add cooked vermicelli noodles to the bowl and toss to combine.
4. Drizzle peanut dressing over the salad and toss to coat.
5. Serve immediately.

Cooking Time: 10 minutes

Vermicelli Soup with Beef and Herbs (Bun Bo Hue)

This traditional Vietnamese beef noodle soup is a hearty and flavorful meal perfect for a chilly evening. The rich broth, made with oxtail and a variety of herbs, is infused with the savory flavors of beef and vermicelli noodles.

Ingredients:

– 1 pound beef bones (oxtail or shank)
– 2 pounds beef brisket or chuck, sliced
– 4 cups beef broth
– 2 tablespoons fish sauce
– 2 tablespoons soy sauce
– 1 tablespoon sugar
– 1 onion, sliced
– 3 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 cup vermicelli noodles
– 1/4 cup chopped cilantro
– 1/4 cup chopped scallions
– Salt and black pepper to taste

Instructions:

1. In a large pot, combine beef bones, sliced beef, fish sauce, soy sauce, sugar, onion, garlic, and ginger.
2. Pour in beef broth and bring to a boil. Reduce heat and simmer for 1 hour or overnight.
3. Cook vermicelli noodles according to package instructions. Drain and set aside.
4. Strain the soup broth through a fine-mesh sieve into a clean pot. Discard solids.
5. Add cooked noodles, cilantro, and scallions to the broth. Season with salt and black pepper to taste.
6. Serve hot.

Cooking Time: 1 hour 15 minutes (includes simmering time)

Vermicelli Stir-Fry with Tofu and Mushrooms

This Chinese-inspired stir-fry is a quick and easy meal that combines the nutty flavor of vermicelli noodles with the tender texture of tofu and mushrooms. Perfect for a weeknight dinner, this dish can be ready in just 20 minutes.

Ingredients:

– 1 cup vermicelli noodles
– 1/2 cup firm tofu, cut into small cubes
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon vegetable oil
– Salt and pepper to taste
– Chopped green onions for garnish (optional)

Instructions:

1. Cook vermicelli noodles according to package instructions. Drain and set aside.
2. Heat oil in a wok or large skillet over medium-high heat. Add tofu and cook until golden brown, about 3-4 minutes. Remove from pan and set aside.
3. Add mushrooms and garlic to the pan. Cook until mushrooms release their liquid and start to brown, about 5 minutes.
4. Add cooked noodles, soy sauce, and tofu back into the pan. Stir-fry for an additional 2-3 minutes or until everything is well combined.
5. Season with salt and pepper to taste.
6. Garnish with chopped green onions if desired.

Cooking Time: 20 minutes

Indian Vermicelli Pudding (Semiya Payasam)

Semiya Payasam is a popular Indian dessert made with semiya (vermicelli) noodles, milk, sugar, and ghee. This creamy pudding is often served as a sweet treat after meals or as an offering during festivals.

Ingredients:

– 1 cup semiya (vermicelli) noodles
– 2 cups milk
– 1 cup sugar
– 2 tablespoons ghee (clarified butter)
– 1/4 teaspoon cardamom powder
– Chopped nuts and dried fruits for garnish (optional)

Instructions:

1. Rinse the semiya noodles in cold water, then soak them in warm water for 30 minutes.
2. Drain the noodles and set aside.
3. In a large saucepan, combine the milk, sugar, and ghee. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture simmers.
4. Add the soaked semiya noodles to the saucepan and stir well.
5. Reduce heat to low and cook for 10-15 minutes or until the noodles are fully cooked and the pudding thickens.
6. Remove from heat and add cardamom powder. Stir well.
7. Serve warm or chilled, garnished with chopped nuts and dried fruits if desired.

Cooking Time: 20-25 minutes

Vermicelli with Spicy Tomato and Egg Sauce

This classic Indian-inspired dish combines tender vermicelli noodles with a flavorful sauce made from spicy tomatoes, eggs, and aromatic spices. Perfect for a quick weeknight dinner or brunch, this recipe is sure to become a favorite.

Ingredients:

– 8 oz vermicelli noodles
– 2 cups chopped fresh tomatoes (or 1 can diced tomatoes)
– 1/2 cup chopped red onion
– 2 cloves garlic, minced
– 1/4 teaspoon ground cumin
– 1/4 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
– 2 large eggs
– 1 tablespoon vegetable oil
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Cook vermicelli noodles according to package instructions. Drain and set aside.
2. In a medium skillet, heat oil over medium-high heat. Add onion and cook until translucent, about 3 minutes.
3. Add garlic, cumin, smoked paprika, and cayenne pepper. Cook for an additional minute, stirring constantly.
4. Add chopped tomatoes and stir to combine. Bring mixture to a simmer and cook for 5-7 minutes or until sauce has thickened slightly.
5. Crack in eggs and stir gently to distribute. Cook until eggs are cooked through, about 3-4 minutes.
6. Combine cooked noodles with the spicy tomato and egg sauce. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro leaves if desired.

Cooking Time: 20-25 minutes

Lemongrass Vermicelli with Grilled Chicken

A fragrant and flavorful Southeast Asian-inspired dish, this recipe combines the brightness of lemongrass with the tender juiciness of grilled chicken.

Ingredients:

– 8 oz. vermicelli noodles
– 1/2 cup freshly squeezed lemongrass juice (or 2 tbsp. bottled lemongrass extract)
– 1/4 cup soy sauce
– 2 tbsp. honey
– 1 tsp. grated ginger
– 1 lb. boneless, skinless chicken breast
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Cook vermicelli noodles according to package instructions; set aside.
2. In a blender or food processor, combine lemongrass juice, soy sauce, honey, and ginger. Blend until smooth.
3. Grill chicken breast to desired doneness. Let cool before slicing into strips.
4. Toss cooked vermicelli with the lemongrass sauce and sliced grilled chicken.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro leaves, if desired.

Cooking Time:

– 10 minutes to cook vermicelli noodles
– 15-20 minutes to grill chicken breast
– Total cooking time: 25-30 minutes

Vermicelli Spring Rolls with Dipping Sauce

Experience the flavors of Southeast Asia with these crispy vermicelli spring rolls served with a tangy dipping sauce. Perfect for a quick snack or as an appetizer.

Ingredients:

– 1 package of vermicelli noodles
– 1/2 cup chopped vegetables (cabbage, carrots, bean sprouts)
– 1/4 cup chopped cooked chicken or tofu
– 2 tablespoons soy sauce
– 2 tablespoons sesame oil
– 1 tablespoon sugar
– 1/4 teaspoon salt
– 1 package of spring roll wrappers (about 20-24 wrappers)
– Dipping Sauce ingredients: 1/2 cup mayonnaise, 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey

Instructions:

1. Cook vermicelli noodles according to package instructions. Drain and set aside.
2. In a large bowl, combine cooked noodles, chopped vegetables, and cooked chicken or tofu. Mix well.
3. Lay a spring roll wrapper on a flat surface. Place about 1/4 cup of the noodle mixture in the center of the wrapper.
4. Fold the bottom half of the wrapper over the filling, then fold in the sides and roll up to form a tight cylinder. Repeat with remaining wrappers and filling.
5. Heat about 1 inch of vegetable oil in a deep frying pan or a deep fryer to 350°F (175°C). Fry spring rolls until golden brown, about 2-3 minutes per side.
6. Serve hot with Dipping Sauce made by whisking together mayonnaise, soy sauce, rice vinegar, and honey.

Cooking Time: 15-20 minutes

Vermicelli and Mango Salad with Lime Dressing

This refreshing salad combines sweet and tangy flavors, perfect for a light and satisfying meal or snack. Vermicelli noodles add a fun texture to the mix of juicy mango, crunchy cilantro, and zesty lime dressing.

Ingredients:

– 8 oz vermicelli noodles
– 2 ripe mangos, diced
– 1/4 cup chopped fresh cilantro
– Juice of 1 lime (about 2 tbsp)
– 1 tsp honey
– Salt to taste

Instructions:

1. Cook vermicelli noodles according to package instructions. Drain and set aside.
2. In a large bowl, combine diced mango, chopped cilantro, and cooked noodles.
3. In a small bowl, whisk together lime juice and honey until well combined.
4. Pour the lime dressing over the noodle mixture and toss to coat.
5. Season with salt to taste.
6. Serve immediately or refrigerate for up to 2 hours before serving.

Cooking Time: 10-12 minutes (cooking noodles)

Vermicelli with Coconut Milk and Jaggery (Semiya Kheer)

A traditional Indian dessert, Semiya Kheer is a popular treat during special occasions and celebrations. This recipe combines the comforting warmth of vermicelli noodles with the richness of coconut milk and the sweetness of jaggery.

Ingredients:
– 1 cup vermicelli (semiya)
– 2 cups water
– 1 can full-fat coconut milk (14 oz)
– 1/2 cup jaggery powder or grated palm sugar
– 1/4 teaspoon cardamom powder
– Ghee or butter, for garnish (optional)

Instructions:

1. Cook the vermicelli in boiling water until al dente. Drain and set aside.
2. In a large saucepan, combine coconut milk, jaggery powder, and cardamom powder. Heat over medium heat, stirring occasionally, until the jaggery dissolves and the mixture simmers.
3. Add the cooked vermicelli to the coconut milk mixture. Stir well to combine.
4. Reduce heat to low and simmer for 5-7 minutes or until the pudding thickens slightly.
5. Remove from heat and let cool to room temperature.
6. Serve warm or chilled, garnished with a dollop of ghee or butter if desired.

Cooking Time: 20-25 minutes

Vermicelli Stir-Fry with Crab and Green Onions

Vermicelli Stir-Fry with Crab and Green Onions

Summary: This Asian-inspired recipe combines the sweetness of vermicelli noodles, the savory flavor of blue crab meat, and the crunch of green onions for a quick and delicious meal.

Ingredients:

– 1 cup vermicelli noodles
– 2 tablespoons vegetable oil
– 1/4 cup blue crab meat (jumbo lump or flaked)
– 2 green onions, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– Salt and pepper to taste

Instructions:

1. Cook vermicelli noodles according to package instructions. Drain and set aside.
2. Heat vegetable oil in a wok or large skillet over medium-high heat.
3. Add crab meat and cook until lightly browned, about 2-3 minutes.
4. Add green onions and garlic; stir-fry for an additional minute.
5. Add cooked vermicelli noodles to the wok or skillet; toss with crab mixture and soy sauce.
6. Season with salt and pepper to taste.

Cooking Time: 10-12 minutes

Vermicelli Noodle Soup with Fish Balls

A comforting and flavorful soup that combines the warmth of vermicelli noodles with the tender bite of fish balls, perfect for a quick weeknight dinner or lunch.

Ingredients:

– 1 package vermicelli noodles
– 2 cups water
– 1 tablespoon vegetable oil
– 2 fish balls (homemade or store-bought)
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Scallions, chopped (optional)

Instructions:

1. Bring the water to a boil. Cook the vermicelli noodles according to package instructions until al dente. Drain and set aside.
2. Heat the oil in a large pot over medium heat. Add the onion and garlic; cook until the onion is translucent.
3. Add the fish balls and cook for 2-3 minutes, or until lightly browned on all sides.
4. Add the cooked vermicelli noodles, soy sauce, salt, and pepper to the pot. Stir well to combine.
5. Simmer the soup for 5-7 minutes to allow the flavors to meld together.
6. Taste and adjust seasoning as needed. Garnish with chopped scallions, if desired.

Cooking Time: 15-20 minutes

Vermicelli with Spicy Minced Pork and Basil

This recipe combines the nutty flavor of vermicelli pasta with the bold taste of spicy minced pork, all wrapped up in a fragrant basil sauce. A quick and satisfying meal perfect for any time of day.

Ingredients:

– 200g vermicelli pasta
– 1/2 cup spicy minced pork (see note)
– 2 cloves garlic, minced
– 1/4 cup chopped fresh basil
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1 tablespoon soy sauce (optional)

Instructions:

1. Cook the vermicelli pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the minced pork and cook for 3-4 minutes or until browned, breaking it up with a spoon as it cooks.
3. Add the garlic and cook for an additional minute.
4. Stir in the chopped basil and cook for 30 seconds to combine.
5. Add the cooked vermicelli pasta to the skillet and toss with the pork and basil mixture.
6. Season with salt, pepper, and soy sauce (if using). Serve hot.

Cooking Time: 15-20 minutes

Vermicelli and Egg Drop Soup

A classic Chinese soup that combines the comforting warmth of vermicelli noodles with the velvety richness of egg drops. This recipe is a simple yet satisfying way to warm up on a chilly day.

Ingredients:

– 1 cup vermicelli noodles
– 4 cups chicken broth
– 2 large eggs
– 2 tablespoons soy sauce
– 2 tablespoons cornstarch
– Salt and pepper, to taste

Instructions:

1. Cook the vermicelli noodles according to package instructions and set aside.
2. In a medium pot, combine chicken broth and soy sauce. Bring to a simmer over medium heat.
3. In a small bowl, whisk together eggs and cornstarch. Slowly pour the egg mixture into the simmering broth, stirring constantly to form thin, wispy strands (egg drops).
4. Cook for an additional 2-3 minutes or until the soup has thickened slightly.
5. Add cooked vermicelli noodles and season with salt and pepper to taste.
6. Serve hot, garnished with chopped scallions or bean sprouts if desired.

Cooking Time: 15-20 minutes

Vermicelli with Caramelized Shallots and Fried Eggs

A sweet and savory breakfast or brunch dish that combines the simplicity of vermicelli pasta with the rich flavors of caramelized shallots and crispy fried eggs.

Ingredients:

– 8 oz vermicelli pasta
– 2 large shallots, thinly sliced
– 2 tbsp olive oil
– Salt and pepper to taste
– 4 eggs
– 1 tsp butter

Instructions:

1. Cook vermicelli pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 1 tbsp of olive oil over medium-low heat. Add sliced shallots and cook for 20-25 minutes, stirring occasionally, until they are caramelized and golden brown.
3. Crack eggs into the same skillet and cook over medium heat until whites are set and yolks are cooked to desired doneness. Flip and cook for an additional 30 seconds.
4. In a small saucepan, melt butter over low heat. Add cooked vermicelli pasta and toss to coat.
5. To assemble, place cooked pasta on a plate, top with caramelized shallots, and place fried eggs on top. Serve immediately.

Cooking Time: 35-40 minutes

Summary

Get ready to explore the diverse world of vermicelli recipes! From savory stir-fries to sweet desserts, this collection of 20 delicious recipes has something for every occasion. Discover Vietnamese noodle bowls with grilled pork, Thai glass noodle salads, and Singaporean curry sauces. Savor pasta dishes with garlic butter and Parmesan, or try cold salads with peanut dressing. Also featured are hearty soups with beef and herbs, as well as vegan and vegetarian options like tofu and mushroom stir-fries. With a range of flavors and cuisines represented, there’s something for every taste bud.