Easy Baked Pork Chops with Tomatoes and Rice

A Cozy One-Dish Family Supper Baked in Savory Tomato Sauce

Some meals don’t need fancy ingredients to feel special — just a sturdy skillet, simple pantry staples, and a little time in the oven. These Tomato Pork Chops are the kind of dependable supper that fills the kitchen with warmth and brings everyone to the table without much fuss.

Tender pork loin chops are lightly browned, then baked over seasoned rice in a savory tomato sauce with herbs and just a touch of spice. As everything cooks together, the rice absorbs the rich flavors, and the pork stays juicy and tender.

It’s a true one-dish comfort meal — hearty, budget-friendly, and perfect for busy weeknights or slow Sunday evenings. It is one that my mother made, and I wish I could have her make that for me again. 

Ingredients:

1 Tbs. olive oil
1 onion, chopped or cut into thin half rings
4 pork loin chops
salt and pepper
1/2 tsp. granulated garlic powder
1/2 tsp. onion powder
1 (10.5) oz can. diced tomatoes
1 3/4 c. water, chicken or beef broth
1 tsp. Worcestershire
1/2 tsp. sugar
2 tsp. chili powder
1 tsp. oregano
1/2 tsp. red pepper flakes
salt and pepper to taste
1 c. rice

Directions:

Preheat your oven to 350°F.

In a heavy cast iron skillet, heat the olive oil over medium heat. Add the onion and cook until softened and translucent, about 5–7 minutes. Transfer the onions to a 3-quart casserole dish and spread evenly over the bottom.

Season both sides of the pork chops with salt, pepper, garlic powder, and onion powder.

In the same skillet, brown the pork chops over medium heat for 2–3 minutes per side, just until nicely browned. They do not need to be fully cooked at this stage. Remove from heat and set aside.

To the casserole dish with the onions, add the diced tomatoes (with juices), broth or water, Worcestershire sauce, sugar, chili powder, oregano, red pepper flakes, and uncooked rice. Stir well to combine.

Place the browned pork chops on top of the rice mixture.

Cover tightly with a lid or foil and bake for 45–60 minutes, or until the rice is tender and the pork chops reach an internal temperature of 145°F.

Let rest for 5 minutes before serving.

Serve and enjoy  

Tips for Best Results:

• Use broth instead of water for deeper flavor.
• Make sure the casserole dish is tightly covered — this helps the rice cook properly.
• If the rice isn’t tender after 45 minutes, add 2–3 tablespoons of warm broth and bake a little longer.
• Thicker pork chops may need the full 60 minutes.

Variations and Substitutions:

• Swap pork loin chops for boneless pork chops (reduce cooking time slightly).
• Use the diced tomatoes with green chilies for more flavor.
• Add sliced bell peppers for extra color and sweetness.
• Stir in a handful of frozen peas during the last 10 minutes of baking.
• Use brown rice — but increase liquid and baking time accordingly.
• For a milder version, reduce chili powder and omit red pepper flakes.

Serving Suggestions: 

This Tomato Pork Chops and Rice dish is hearty on its own, but it pairs beautifully with simple sides that balance the savory tomato sauce.

Serve with:

• Warm buttered dinner rolls for soaking up the sauce
• Homemade cornbread for a cozy Southern-style meal
• Steamed green beans with butter
• A crisp garden salad with ranch or French dressing
• Creamy coleslaw for contrast
• Sautéed zucchini or yellow squash

How to Store and Reheat:

Refrigerator:
Store leftovers in an airtight container for up to 3–4 days.

Freezer:
Freeze in individual portions for up to 2 months. Thaw overnight in the refrigerator.

Reheating:
Warm gently in the microwave or in a covered skillet with a splash of broth to prevent the rice from drying out.

Frequently Asked Questions:

Can I use bone-in pork chops?
Yes. Bone-in chops add flavor but may require slightly longer cooking time.

Can I use instant rice?
It’s not recommended, as it cooks much faster and may become mushy.

Why is my rice undercooked?
The dish may not have been covered tightly enough, or it needed a few extra minutes in the oven.

Can I make this ahead of time?
Yes. Assemble the casserole, cover, and refrigerate up to 24 hours before baking. Add 5–10 extra minutes to baking time.

Creamy Chicken and Broccoli Rice (One-Pan Skillet Dinner)

One-pan comfort meal with tender chicken, fluffy rice, fresh broccoli, and sharp cheddar cheese—ready in 30 minutes.

This creamy chicken and broccoli skillet is my mom’s homemade version of the classic boxed chicken and rice dinner we all remember. Instead of a seasoning packet, she used simple pantry staples and plenty of sharp cheddar cheese.

It’s made in one skillet, comes together in about 30 minutes, and is perfect for busy weeknights. Tender chicken, fluffy rice, and fresh broccoli make it both comforting and hearty.

If you grew up with the boxed version, this from-scratch recipe tastes richer, fresher, and more satisfying — without being complicated.

Ingredients:   

 3 tablespoons extra virgin olive oil, divided
1/2 onion, diced 
1 pound chicken breasts, cut into bite sized pieces
2 cloves of garlic, minced
salt and pepper to taste
1 c. uncooked extra long grain white rice
2 1/2 c.  chicken broth,
2 1/2 c. fresh or frozen, broccoli florets, cut into bite sized pieces
2 c. shredded extra sharp cheddar cheese
2–3 tablespoons of sour cream (Optional)

Directions: 

Heat 2 tablespoons of olive oil in a large cast iron skillet over medium heat. Add the diced onion and cook until soft and translucent, about 4–5 minutes.

Increase the heat to medium-high and add the chicken pieces. Season with salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides and nearly cooked through.

Stir in the minced garlic and cook for about 1 minute, just until fragrant.

Push the chicken and onions to one side of the skillet. Add the remaining tablespoon of olive oil to the empty side, then stir in the uncooked rice. Sauté the rice for about 2 minutes, allowing it to lightly toast.

Pour in the chicken broth and stir everything together, scraping up any browned bits from the bottom of the pan. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 12 minutes.

Sprinkle the broccoli evenly over the top. Gently stir to combine, cover again, and continue cooking on low for another 8 minutes, or until the rice is tender and the broccoli is cooked to your liking.

Stir in ½ cup of the shredded cheese until melted and creamy. Remove the skillet from the heat.

Sprinkle the remaining cheese evenly over the top, cover with the lid, and let sit for 2–3 minutes, or until the cheese is fully melted. Taste and adjust seasoning with additional salt and pepper if needed.

For extra creaminess, stir in 2–3 tablespoons of sour cream.

Serve warm. 

Tips for Best Success:

• Use a large skillet with a lid to ensure even cooking of rice and broccoli.
• Toasting the rice briefly before adding broth adds a nutty depth of flavor.
• Don’t skip letting the cheese melt on top after removing from heat—it creates a luscious, creamy finish. 

Variations and Substitutions:

• Substitute cooked brown rice for extra fiber; increase simmering time slightly.
• Use a combination of cheddar and Monterey Jack or pepper jack for a richer flavor.
• Swap broccoli with cauliflower, green beans, or zucchini depending on what you have.
• For a lower-fat version, use half-and-half cheese or reduce the sour cream.

Extra Notes:   

Rice cooking time:
Extra long grain white rice typically takes about 18–20 minutes total to cook, and your timing (12 minutes + 8 minutes) equals 20 minutes — which works well. Just make sure it stays at a gentle simmer, not a boil.

Broccoli texture:
If your family prefers softer broccoli, you could add it a few minutes earlier. For firmer broccoli, leave it layered on top without much stirring so it lightly steams.

Cheese amount:
Two cups makes this very cheesy (which is delicious!). If someone prefers it less rich, you could note that it can be reduced to 1 1/2 cups.

Possible addition
For extra creaminess, stir in 2–3 tablespoons of sour cream at the end.

Serving Suggestions:

This creamy skillet meal is hearty on its own, but it pairs beautifully with:

• Warm dinner rolls with honey butter
• Garlic toast
• Crisp green salad with vinaigrette
• Sliced tomatoes with salt and pepper
• Cucumber and onion salad

Tips for Perfect Rice Every Time

Keep the lid on while simmering — lifting it releases steam.
Maintain a gentle simmer, not a rolling boil.
If rice seems slightly firm, add 2–3 tablespoons broth and cook covered for 3–5 more minutes.
Let the dish rest 2–3 minutes before serving to allow moisture to settle.

How to Store

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

Reheating: 
Reheat in a skillet over low heat or in the microwave until warmed through.

Variations and Substitutions:

Use Chicken Thighs:
Boneless skinless thighs add extra flavor and stay juicy.

Swap the Cheese:
Try Monterey Jack, Colby Jack, or mild cheddar.

Make It Creamier:
Stir in 2–3 tablespoons sour cream at the end.

Use Frozen Broccoli:
Add frozen florets during the last 10 minutes of cooking.

Add Extra Vegetables:
Carrots, mushrooms, or peas work well in this dish.

Frequently Asked Questions:

Can I use frozen chicken or broccoli?
Yes, frozen broccoli works well; just add a minute or two to the cooking time. Chicken should be thawed before cooking for even results.

Can I make this ahead of time?
Yes, prepare up to the point before adding the cheese. Cover and refrigerate, then add cheese and heat before serving.

Can I use other types of rice?
Long grain white rice works best. For brown rice, increase the simmering time and add extra liquid.

Why is my rice still hard?
It may need more liquid or more cooking time. Keep covered and simmer gently.

Can I bake this instead?
Yes. Transfer to a covered baking dish and bake at 350°F until rice is tender. 

Leftover Ideas:

Cheesy Chicken Rice Stuffed Sandwich:
Spoon leftovers onto toasted sourdough bread, top with extra cheese, and broil until melty.

Baked Stuffed Peppers:
Use leftovers as filling for halved bell peppers. Bake until heated through.

Wrap It Up:
Roll into a flour tortilla with extra cheese for a quick lunch wrap.

Chicken & Rice Melt:
Spread onto Texas toast, top with cheese, and bake until bubbly. 

Old-Fashioned Banana Cream Dessert Bars

A rich and creamy layered dessert with fresh bananas, cream cheese, and pudding on a buttery graham cracker crust.

This cool and creamy banana dessert is the kind of treat that always felt a little special when it appeared on the table. My mom loved desserts that could be made ahead of time and chilled until supper was finished. It meant there was something sweet waiting in the refrigerator, ready to slice and serve.

With a buttery graham cracker crust, layers of sweet cream cheese, fresh bananas, and fluffy banana pudding, this dessert is simple but incredibly satisfying. It uses pantry staples and comes together quickly, yet the layered flavors make it feel like something much more elaborate.

It’s a perfect dessert for Sunday dinners, potlucks, or warm summer evenings when a cool treat is just what everyone is hoping for. Light, nostalgic, and creamy, it’s always one of the first desserts to disappear from the table.

Ingredients:

1/2 c. butter, melted
1/4 c. sugar
1 3/4 c. graham crackers, crushed into crumbs

Filling:

1 (8 oz.) package cream cheese, softened
1/2 c. sugar
1 (8 oz.) container whipped cream topping, (about 3 cups), divided
3 or 4 bananas, sliced
1 3/4 c. cold milk
1 (3.4 oz.) package instant banana cream pudding mix

Directions:

Preheat the oven to 350°F and lightly butter a 9-inch square baking dish.

In a medium bowl, combine the melted butter, sugar, and graham cracker crumbs. Stir until the crumbs are evenly coated.

Press the crumb mixture firmly into the bottom of the prepared pan to form the crust.

Bake for 5–7 minutes, just until the crust is set. Remove from the oven and allow it to cool completely.

In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and fluffy.

Gently fold in 2 cups of the whipped topping until the mixture is light and creamy.

Arrange half of the sliced bananas evenly over the cooled crust. Spread half of the cream cheese mixture over the bananas.

Repeat the layers with the remaining banana slices and the remaining cream cheese mixture.

In a separate bowl, whisk together the cold milk and instant pudding mix for about 2 minutes, until it begins to thicken. Let it sit for a few minutes until softly set.

Fold in 1 cup of the remaining whipped topping until smooth.

Spread the pudding mixture evenly over the cream cheese layer.

Refrigerate the dessert for 1–2 hours, or until fully chilled and set.

Slice and serve cold, topping with additional whipped cream if desired.

Tips for Best Success:

• Allow the crust to cool completely before adding the filling.
• Use ripe bananas for the best flavor.
• Slice the bananas just before layering to prevent browning.
• Chilling the dessert for at least an hour helps the layers set properly.

Variations and Substitutions:

Vanilla pudding can be used instead of banana pudding for a milder flavor.

Add a layer of crushed vanilla wafers for extra texture.

Top with caramel sauce or chocolate drizzle for a richer dessert.

Fresh strawberries or blueberries can be added with the bananas for a fruit twist.

Serving Suggestions:

This dessert is wonderful served well chilled after a hearty family meal.

It pairs nicely with grilled foods, barbecue suppers, or simple Sunday dinners.

For an extra special touch, garnish each slice with whipped cream and a banana slice.

How to Store:

Cover the dessert tightly and store in the refrigerator for up to 3 days.

Because of the bananas, this dessert is best enjoyed within the first day or two.

Freezing is not recommended, as the pudding and bananas can become watery when thawed.

Frequently Asked Questions:

Can I make this dessert ahead of time?
Yes. It can be made several hours in advance and kept refrigerated until serving.

Can I use homemade whipped cream instead of whipped topping?
Yes. About 3 cups of freshly whipped cream can be substituted.

How do I keep the bananas from turning brown?
Slice them just before assembling the dessert, or lightly brush them with lemon juice.

Can this be made in a larger pan?
Yes. For a 9×13 pan, simply double the ingredients.

Creamy Mashed Butternut Squash

Creamy mashed butternut squash with butter, warm spices, and a touch of sweetness.

During the colder months, squash was a regular part of my mom’s winter table. When the fresh vegetables from the garden were long gone, butternut squash was one of those dependable foods that stored well and brought comfort to simple family meals.

She would roast the squash slowly in the oven until it was soft and caramelized, then mash it with butter and a touch of sweetness. The result was a warm, creamy side dish that made the whole kitchen smell wonderful.

This mashed butternut squash is simple, nourishing, and full of cozy flavor. It pairs beautifully with roast meats or hearty winter suppers and adds a lovely color to the plate — just the kind of dish that warms both the tummy and the heart.

Ingredients: 

1 (3–4 lb.) butternut squash
2 Tbsp. butter, divided
Salt and pepper, to taste
1 Tbsp. honey or brown sugar
1/4 tsp. nutmeg
1/8 tsp. cayenne pepper (optional)
1/4 cup milk or half-and-half
2 tsp. parsley, chopped 

Directions:

Preheat the oven to 350°F and line a baking sheet with parchment paper for easier cleanup.

Using a sharp knife, carefully cut the squash in half lengthwise and scoop out the seeds.

Place the squash halves cut-side up on the prepared baking sheet. Add 1 tablespoon of butter to the cavity of each half and sprinkle lightly with salt and pepper.

Bake for 60–75 minutes, or until the squash is very tender and easily pierced with a fork. Remove from the oven and allow it to cool slightly until it can be handled safely.

Scoop the flesh from the skins and place it into a mixing bowl. Discard the skins.

Add the honey (or brown sugar), nutmeg, cayenne pepper (if using), milk, and parsley.

Mash the squash using a potato masher for a rustic texture, or use a hand mixer on low speed for a smoother consistency.

Taste and adjust seasoning with additional salt and pepper if needed. Serve warm.

Tips for Best Success:

• Roasting the squash instead of boiling it gives the best flavor and prevents a watery texture.
• Choose a squash that feels heavy for its size and has a firm, matte skin.
• If the squash seems too thick after mashing, add a little extra warm milk.
• For extra smooth mashed squash, use a hand mixer or immersion blender.

Variations and Substitutions:

• Maple syrup can be used instead of honey or brown sugar.
• For a savory version, omit the honey and add a pinch of garlic powder.
• Cinnamon or pumpkin pie spice can replace the nutmeg.
• A small spoonful of cream cheese can be added for extra richness.
• Parmesan adds a slight savory balance to the sweetness 

Serving Suggestions:

Mashed butternut squash pairs beautifully with roasted chicken, baked pork chops, turkey, or meatloaf.

It also works well with simple winter suppers such as baked ham, roasted sausage, or hearty casseroles.

Serve it alongside green beans, roasted carrots, or a crisp salad for a balanced meal.

Warm dinner rolls or biscuits complete the plate nicely.

How to Store:

Refrigerator:
Store leftover mashed butternut squash in an airtight container in the refrigerator for up to 4 days.

Reheating:
Reheat gently in the microwave or in a saucepan over low heat, adding a splash of milk if needed.

Freezer: 
This dish also freezes well. Store in a freezer-safe container for up to 2 months and thaw overnight in the refrigerator before reheating.

Frequently Asked Questions:

Can I boil the squash instead of roasting it?
Yes, but roasting gives a deeper flavor and prevents the squash from becoming watery.

Do I need to peel the squash before roasting?
No. The skin is easily removed after roasting.

Can I make this dish ahead of time?
Yes. It can be made a day ahead and reheated gently before serving.

Is the cayenne pepper necessary?
No. It simply adds a small hint of warmth and can easily be omitted.

Why Butternut Squash Is So Good for You:

Butternut squash is naturally:

• High in vitamin A, supporting eye health and immunity
• A good source of fiber, helping you feel full and satisfied
• Rich in vitamin C and potassium
• Naturally low in fats

It’s a wonderful winter vegetable that’s both comforting and nourishing.

Old-Fashioned Chicken Supper Casserole

Tender chicken, eggs, and mushrooms baked in a rich homemade cream sauce.

This simple chicken supper casserole comes from a time when home-cooked meals were meant to stretch ingredients, comfort the family, and make good use of what was already in the kitchen.

My mother often simmered a whole chicken slowly on the stove, turning it into several meals. Dishes like this one were a natural result of that kind of practical cooking. Tender chicken was layered with hard-cooked eggs and mushrooms, then covered in a creamy homemade sauce and baked until warm and bubbling.

It isn’t a fancy meal, but it is deeply satisfying. Recipes like this quietly fed families for generations, especially when served with mashed potatoes, warm biscuits, and simple vegetables from the garden.

This dish is a lovely way to honor those practical, loving meals that made the most of simple ingredients.

Ingredients:

3 lbs. chicken (whole or pieces)
3 hard cooked eggs
1 (6 oz.) can mushrooms, drained
2 Tbs, butter
2 Tbs. flour
1 c. chicken broth
1 c. cream
salt and pepper to taste

Directions:

Preheat the oven to 350°F and lightly grease a 1½-quart casserole dish.

Place the chicken in a large saucepan and add enough water to cover it. Bring to a boil, then reduce the heat to low and simmer gently for 2½ to 3 hours, or until the chicken is very tender and pulls easily from the bone.

Remove the chicken from the pot and allow it to cool slightly. Remove the meat from the bones and cut or shred it into bite-sized pieces.

Layer one-third of the chicken in the prepared casserole dish. Add one-third of the sliced eggs and one-third of the mushrooms. Repeat the layers two more times until all the ingredients are used.

In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly, until smooth and lightly golden.

Gradually whisk in the chicken broth, followed by the cream. Continue whisking until the mixture is smooth.

Bring the sauce to a gentle simmer and cook for 5 to 10 minutes, stirring often, until it thickens slightly. Season with salt and pepper to taste.

Pour the sauce evenly over the layered chicken mixture.

Cover the casserole with a lid or foil and bake for 35 minutes, or until the dish is heated through and bubbling.

Allow the casserole to rest for a few minutes before serving.

Tips for Best Success:

• Simmer the chicken gently so it stays tender and juicy.
• If the sauce thickens too much before pouring, add a tablespoon or two of broth to loosen it.
• Let the casserole rest briefly before serving so the sauce settles.
• A deeper casserole dish helps prevent bubbling over while baking.

Variations and Substitutions:

• Use leftover roasted chicken or rotisserie chicken to save time.
• Add cooked rice or buttered noodles to make the casserole more filling.
• Frozen peas or diced carrots can be added for extra vegetables.
• For extra flavor, stir a handful of shredded cheddar cheese into the sauce before baking.

Serving Suggestions:

This casserole shines as the centerpiece of a simple, comforting meal. Serve it with:

• Creamy mashed potatoes (perfect for soaking up that sauce)
• Buttermilk biscuits or soft dinner rolls
• Green beans (buttered, or slow-simmered with bacon)
• Stewed tomatoes or applesauce for a touch of sweetness
• A simple garden salad with vinegar dressing  Buttermilk biscuits or soft dinner rolls are perfect alongside.
• Green beans, stewed tomatoes, or applesauce add a nice balance to the richness of the dish.
•  Serve it with creamy mashed potatoes or buttered egg noodles to soak up the sauce
• A simple garden salad with a light vinaigrette completes the meal beautifully.

How to Store:

Refrigerator:
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating:
Reheat in a 325°F oven until warmed through or microwave individual portions.

Freezing:
The casserole can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions:

Can I use leftover chicken instead of cooking a whole chicken?
Yes. About 4–5 cups of cooked chicken works perfectly in this recipe.

Can I use fresh mushrooms instead of canned?
Yes. Sauté about 1 cup of sliced mushrooms in a little butter before layering them in the casserole.

Can I add vegetables to this dish?
Absolutely. Peas, carrots, or celery blend nicely with the creamy sauce.

What type of cream works best?
Heavy cream or whipping cream creates the richest sauce, but half-and-half also works well.

Mom’s Thrifty Potato Casserole

Old-fashioned potato casserole layered with peas, onions, cheddar cheese, and homemade cream of mushroom sauce. 

 Buying condensed soups isn’t as budget-friendly as it once was, and my mom knew that long before it became common conversation. When she was short on time, she’d reach for a store-bought can—but when she had a few extra minutes, she made her own cream of mushroom soup from scratch. It was simple, hearty, and full of flavor.

This casserole-style dish is one of those comforting meals that fed a family well without fuss. Thinly sliced potatoes, onions, peas, and cheese come together with a creamy mushroom base to create a warm, satisfying supper—proof that homemade doesn’t have to be complicated to be delicious.

Ingredients:  

1 onion, cut in half and thinly sliced
5–6 potatoes, peeled and thinly sliced
1/2 tsp. salt
1 package (10 ounces) frozen peas
2 c. shredded sharp cheddar cheese, divided
1/4 c. butter
1 (8-ounce) can mushrooms, drained and finely chopped
1/3 c. flour
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. black pepper
1/4 tsp. salt
1 cup chicken broth
1 cup milk

Directions:

Preheat the oven to 350°F. Lightly grease a 9 × 13-inch casserole dish or similar 3-quart baking dish.

In a medium saucepan over medium-low heat, melt the butter. Add the chopped mushrooms, garlic powder, onion powder, pepper, and salt. Cook for 2–3 minutes, stirring occasionally, until fragrant.

Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for about 1 minute to remove the raw flour taste.

Slowly pour in the chicken broth while stirring constantly to prevent lumps. Gradually add the milk, continuing to stir until smooth.

Bring the mixture to a gentle simmer and cook for 2–3 minutes, stirring often, until the sauce thickens to a creamy consistency. Remove from heat and set aside.

Layer one-fourth of the sliced potatoes in the bottom of the prepared baking dish. Top with one-fourth of the sliced onions and sprinkle lightly with salt and pepper. Scatter one-fourth of the frozen peas over the top.

Spoon one-fourth of the mushroom sauce evenly over the vegetables and sprinkle with 1/2 cup of the shredded cheddar cheese.

Repeat the layers three more times, finishing with the remaining cheese on top.

Cover the dish with a lid or foil and bake for 45–50 minutes, or until the potatoes are tender.

Remove the foil and continue baking for another 10–15 minutes, until the casserole is bubbly and lightly golden on top.

Allow the casserole to rest for about 5 minutes before serving.

Tips for Best Success:

• Slice the potatoes thin and evenly so they cook at the same rate.
• If the potatoes are sliced thicker, the casserole may need an additional 10 minutes of baking time.
• Stir the sauce constantly when adding the broth and milk to keep it smooth and lump-free.
• Let the casserole rest briefly after baking so the sauce thickens slightly before serving.

Variations and Substitutions:

• Ham or bacon can be added for a heartier casserole.
• Cheddar cheese can be replaced with Monterey Jack, Colby, or a cheese blend.
• Fresh mushrooms can be used instead of canned if desired.
• Add cooked ground beef or diced chicken to turn this into a complete meal.
• Frozen mixed vegetables can be used instead of peas.

 Serving Suggestions:

This casserole pairs well with roasted chicken, baked pork chops, or meatloaf.

Serve it alongside a crisp green salad or steamed green beans for balance.

It also works well as a hearty vegetarian main dish with warm dinner rolls on the side.

How to Store:

Refrigerator:
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating:
Reheat individual portions in the microwave or warm the casserole in a 325°F oven until heated through.

Freezer:
This casserole can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions:

Can I use fresh mushrooms instead of canned?
Yes. Use about 1 cup of finely chopped fresh mushrooms and sauté them in the butter until softened.

Can I make this casserole ahead of time?
Yes. Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.

Do I need to thaw the peas first?
No. Frozen peas can be added directly to the casserole.

What potatoes work best?
Russet or Yukon Gold potatoes both work well for this dish.

Why are my potatoes still firm?
They may have been sliced too thick. Thin slices cook more evenly and absorb the sauce better.

Classic Homemade Funnel Cakes

Crispy, golden carnival-style funnel cakes dusted with powdered sugar — an easy homemade treat that brings the fair to your kitchen.

When winter settles in and the fairgrounds are quiet, there’s no reason you can’t bring a little carnival magic into your own kitchen. Funnel cakes are one of those nostalgic treats that instantly transport you back to warm summer nights, bright lights, and powdered sugar-dusted fingers.

This homemade funnel cake recipe is simple to make with pantry staples and comes together quickly. Light, crispy on the outside, and tender on the inside.  These funnel cakes are perfect for a cozy weekend treat, a fun family dessert, or anytime you’re craving a taste of the carnival—no ticket required.

Ingredients:

3 large eggs
1/4 c. sugar
2 c. milk
1 tsp. vanilla
3 2/3 c. flour
2 tsp. baking powder 
1/2 to 1 tsp. cinnamon
1/2 teaspoon salt
1/4 tsp. nutmeg
Vegetable oil for frying

Directions:

Line a baking sheet with paper towels and set aside.

In a medium bowl, whisk together the eggs and sugar until well blended. Slowly pour in the milk and vanilla, whisking until smooth and fully combined.

Add the flour, baking powder, cinnamon, salt, and nutmeg. Whisk until the batter is smooth and creamy, with no large lumps. The batter should be pourable but not thin — similar to pancake batter.

In a large cast iron pot, Dutch oven, or heavy saucepan, pour in about 2 inches of vegetable oil. Heat the oil to 375°F.
(If using a deep fryer, follow the manufacturer’s instructions.)

Pour about 1/4 to 1/2 cup of batter into a funnel, squeeze bottle, or measuring cup. If using a funnel, keep your finger over the opening until ready to pour.

Hold the funnel several inches above the hot oil. Release the batter in a slow, circular or spiral motion, allowing it to fall into the oil. Fry for about 2 minutes per side, or until golden brown.

Carefully remove the funnel cake with tongs or a slotted spoon and place it on the prepared baking sheet to drain.

Repeat with remaining batter.

Serve warm, topped with powdered sugar or cinnamon sugar.

Notes:

If the batter feels too thick, you can add 1–2 tablespoons of milk to loosen it slightly.

Fry one funnel cake at a time to avoid overcrowding and temperature drops.

Tips for Best Success:

• Use a thermometer to keep the oil around 375°F for the best crispy texture.
• If the batter seems too thick, add 1 to 2 tablespoons of milk to loosen it slightly.
• Fry one funnel cake at a time, so the oil temperature stays consistent.
• Hold the funnel several inches above the oil to create the classic lacy pattern.
• Drain funnel cakes briefly on paper towels so they stay crisp.

Variations and Substitutions:

• Cinnamon Sugar Funnel Cakes. Skip powdered sugar and sprinkle with cinnamon sugar instead.
• Chocolate Drizzle. Top with chocolate syrup, Nutella, or melted chocolate.
• Fruit Topping. Add sliced strawberries, peaches, blueberries, or apple pie filling.
• Ice Cream Dessert. Serve warm funnel cakes with a scoop of vanilla ice cream.
• Spiced Funnel Cakes. Increase the cinnamon or add a pinch of pumpkin pie spice for a warm flavor.

Serving Suggestions: 

These funnel cakes are wonderful on their own, but even better dressed up.

• Classic Fair Style: Powdered sugar or cinnamon sugar.
• Fruit & Cream: Warm funnel cake topped with sliced strawberries or peaches. Add whipped cream or vanilla ice cream
• Chocolate Lovers: Drizzle with chocolate syrup or Nutella.
• Sprinkle with mini chocolate chips
• Extra Special:  Ice cream + chocolate drizzle + powdered sugar. Finish with chopped nuts or caramel sauce.
• Family Night Idea:  Set out toppings and let everyone build their own funnel cake.

How to Store

Funnel cakes are best enjoyed fresh and warm.

If you have leftovers, allow them to cool completely and store them in an airtight container at room temperature for up to one day.

To reheat, place them in a 350°F oven for about 5 minutes or warm them in an air fryer for a few minutes to help restore their crispness.

Frequently Asked Questions:

Can I make the batter ahead of time?
Yes. The batter can be mixed and refrigerated for several hours. Stir well before using.

What if I don’t have a funnel?
You can use a squeeze bottle, measuring cup, or even a plastic bag with the corner snipped off.

Can funnel cakes be made in an air fryer?
Traditional funnel cakes require frying to achieve the crispy texture, so they do not work well in an air fryer.

How do I know when the oil is ready?
The oil should reach 375°F. If you do not have a thermometer, drop a small amount of batter into the oil. If it sizzles and rises to the top quickly, the oil is ready.

Why are my funnel cakes greasy?
The oil may be too cool. Make sure the oil temperature stays around 375°F.