Ingredient Notes

• Bacon – any kind works. I like a fatty bacon so it renders down well and leaves you plenty of bacon grease.
• Sausage – breakfast sausage is my favorite way to go here.
• Butter – a few tablespoons of butter join the rendered fat to make a silky roux.
• All purpose flour – the thickener that turns everything into a proper country gravy.
• Heavy cream – makes the gravy creamier and richer.
• Whole milk – you can use all milk instead of cream if you want. Still delicious.
• SaltBlack pepper – be generous. Real sawmill gravy should have a little bite.

How to Make Bacon and Sausage Gravy

1. Add your chopped bacon and sausage to a large skillet over medium heat. Cook until the bacon is golden brown and the sausage is no longer pink, breaking the sausage up as it cooks. If your bacon is rendering a lot of grease, that’s a good thing.
2. Add butter and cook until melted.
3. Whisk in the flour and cook for about 30 seconds. You want to cook out the taste of dry flour, but don’t let it brown.
4. Slowly whisk in the milk and the cream. I like to add half of the milk first, whisk it smooth, then add the rest — it keeps things from getting lumpy. Keep whisking over medium heat until the gravy has thickened.
5. Season with salt and plenty of black pepper. Serve hot over warm biscuits.

More Recipe Ideas

Freezer Friendly Breakfast Burritos

Bacon and Sausage Gravy

Slow Cooker Cinnamon Roll Casserole

Banana Maple Monkey Bread

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Bacon and Sausage Gravy

This Bacon and Sausage Gravy is the kind of hearty breakfast that makes everyone wander into the kitchen asking what smells so good.

Course Breakfast

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 442kcal

Ingredients

• 6 slices bacon chopped
• ½ pound breakfast sausage
• 5 tablespoons butter
• 5 tablespoons all purpose flour
• 1 cup heavy cream
• 2 cups whole milk
• Salt and black pepper to taste

Instructions

• Add your chopped bacon and sausage to a large skillet over medium heat. Cook until the bacon is golden brown and the sausage is no longer pink, breaking the sausage up as it cooks.
  
• Add butter and cook until melted.
  
• Whisk in the flour and cook for about 30 seconds. You want to cook out the taste of dry flour, but don't let it brown.
  
• Slowly whisk in the milk and the cream. I like to add half of the milk first, whisk it smooth, then add the rest — it keeps things from getting lumpy. Keep whisking over medium heat until the gravy has thickened.
  
• Stir the meat back into the gravy and season with salt and plenty of black pepper. Serve hot over warm biscuits.
  

Nutrition

Calories: 442kcal | Carbohydrates: 10g | Protein: 13g | Fat: 39g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 115mg | Sodium: 492mg | Potassium: 303mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 1038IU | Vitamin C: 1mg | Calcium: 134mg | Iron: 1mg

The post Bacon and Sausage Gravy appeared first on The Rockstar Mommy.

Ingredient Notes

• Chili powder: Adds bold smoky flavor to the ribs
• Brown sugar: Brings sweetness and helps balance the spice
• Ground cumin: Gives warm earthy flavor
• Smoked paprika: Adds smoky barbecue flavor
• Garlic powder: Adds savory flavor throughout
• Salt: Helps season the ribs evenly
• Cayenne pepper: Adds a little heat
• Ribs: The main star of the recipe that cooks up tender and juicy
• Sweet barbecue sauce: Creates the rich sticky sauce
• Frozen peaches: Add sweetness and peach flavor to the sauce

Slow Cooker Peach BBQ Ribs

1. Prepare the slow cooker with nonstick cooking spray. Mix the seasonings together.
2. Rub the ribs with the seasoning on all sides.
3. Place the ribs into the slow cooker in layers with the barbecue sauce and peaches. Cover the slow cooker and cook on low for 6 to 8 hours.
4. Carefully remove the ribs and stir the sauce and peaches together.
5. Serve the ribs with the sauce.

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Slow Cooker Peach BBQ Ribs

These Slow Cooker Peach BBQ Ribs are sweet, smoky, and packed with bold barbecue flavor.

Course Dinner

Cuisine bbq, Crockpot, Slow Cooker

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 6

Calories 644kcal

Equipment

• Slow Cooker

Ingredients

• 2 tablespoons chili powder
• 1 tablespoon brown sugar
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon cayenne pepper
• 1 rack ribs cut in half or pieces to fit the slow cooker
• 2 ½ cups sweet barbecue sauce
• 16 ounce package frozen peaches

Instructions

• Prepare the slow cooker with nonstick cooking spray. Mix the seasonings together.
  
• Rub the ribs with the seasoning on all sides.
  
• Place the ribs into the slow cooker in layers with the barbecue sauce and peaches. Cover the slow cooker and cook on low for 6 to 8 hours.
  
• Carefully remove the ribs and stir the sauce and peaches together.
  
• Serve the ribs with the sauce.
  

Notes

If a thicker sauce is desired, remove 1 cup of the liquid from the slow cooker and whisk together until smooth. Pour the mixture into the slow cooker and blend with the liquid. Cover and cook for an additional 30 minutes or until thickened

Nutrition

Calories: 644kcal | Carbohydrates: 62g | Protein: 27g | Fat: 44g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 21g | Trans Fat: 3g | Cholesterol: 113mg | Sodium: 1751mg | Potassium: 787mg | Fiber: 4g | Sugar: 48g | Vitamin A: 1739IU | Vitamin C: 4mg | Calcium: 76mg | Iron: 5mg

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Cuban Style Pork Roast

1. Place the pork roast in an 8×8 baking dish or casserole dish. Using a sharp knife, cut 8-10 small slots into the pork roast and insert a garlic clove into each opening.
2. Mash the remaining garlic cloves using a mortar and pestle or food processor.
3. In a small bowl, combine the garlic, sour orange juice, lime juice, olive oil, oregano, cumin, salt, and bay leaves to create the mojo sauce.
4. Pour the mojo marinade over the pork roast. Cover tightly with aluminum foil or plastic wrap. Refrigerate for at least 30 minutes or up to overnight for best results.
5. Remove the roast from the refrigerator and let it sit at room temperature for about 20 minutes before cooking. Preheat the oven to 325 degrees F.
6. Place the pork roast in the oven and cook for 1½ to 2 hours, or until the internal temperature reaches at least 165 degrees F using a meat thermometer. For extra tender shredded pork, cook to 190 degrees F.
7. For a golden top with crispy edges, broil the pork roast for the last few minutes of cooking time. Allow the meat rest for 5-10 minutes before shredding.
8. Use two forks or meat shredders to shred the pork and spoon the flavorful pan juices over the top before serving.

More Recipe Ideas

Air Fryer Apple Crisp

Dutch Oven Chicken Pot Roast

Crispy Greek Smashed Potatoes

Easy Cajun Pasta Skillet

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Cuban Style Pork Roast

If you love bold Cuban flavors, this Cuban Style Pork Roast is the kind of recipe you’ll want to make again and again.

Course Dinner

Cuisine pork

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Marinating time 30 minutes minutes

Total Time 2 hours hours 45 minutes minutes

Servings 6

Calories 241kcal

Ingredients

• 2 lb pork roast
• 1 head garlic
• 1/2 cup orange juice
• 1/4 cup lime juice
• 1 Tablespoon olive oil
• 1 teaspoon salt to taste
• 1 teaspoon oregano to taste
• 1/2 teaspoon cumin to taste
• 2 bay leaves
• Cilantro and limes optional garnish

Instructions

• Place the pork roast in an 8×8 baking dish or casserole dish. Using a sharp knife, cut 8-10 small slots into the pork roast and insert a garlic clove into each opening.
  
• Mash the remaining garlic cloves using a mortar and pestle or food processor.
  
• In a small bowl, combine the garlic, orange juice, lime juice, olive oil, oregano, cumin, salt, and bay leaves to create the mojo sauce.
  
• Pour the mojo marinade over the pork roast. Cover tightly with aluminum foil or plastic wrap. Refrigerate for at least 30 minutes or up to overnight for best results.
  
• Remove the roast from the refrigerator and let it sit at room temperature for about 20 minutes before cooking. Preheat the oven to 325 degrees F.
  
• Place the pork roast in the oven and cook for 1½ to 2 hours, or until the internal temperature reaches at least 165 degrees F using a meat thermometer. For extra tender shredded pork, cook to 190 degrees F.
  
• For a golden top with crispy edges, broil the pork roast for the last few minutes of cooking time. Allow the meat rest for 5-10 minutes before shredding.
  
• Use two forks or meat shredders to shred the pork and spoon the flavorful pan juices over the top before serving.
  

Nutrition

Calories: 241kcal | Carbohydrates: 5g | Protein: 34g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 95mg | Sodium: 463mg | Potassium: 645mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 57IU | Vitamin C: 15mg | Calcium: 27mg | Iron: 1mg

The post Cuban Style Pork Roast appeared first on The Rockstar Mommy.

Ingredient Notes

• Pulled Pork: Tender shredded pork shoulder mixed with your favorite BBQ flavor makes the hearty base of these taquitos.
• Barbecue Sauce: Adds smoky sweetness and keeps the pork mixture juicy inside each tortilla.
• Fajita-Size Flour Tortillas: Soft flour tortillas roll easily and crisp up beautifully in the air fryer basket.
• Colby Jack or Sharp Cheddar Cheese: Melty cheese binds the filling together and adds rich flavor to every bite.

How to Make Air Fryer Pulled Pork Taquitos

1. Preheat your air fryer to 400 degrees F and lightly coat the air fryer basket with cooking spray or a little avocado oil.
2. In a large bowl or mixing bowl, combine the pulled pork, barbecue sauce, and cheddar cheese until evenly blended.
3. Lay a tortilla on your work surface and spoon about 2 tablespoons (or about ¼ cup of pork mixture for larger tortillas) slightly off-center.
4. Roll tightly without tearing and place seam side down in the basket.
5. Cook for 6–8 minutes, flipping halfway through (around the 3–4 minutes mark), until crisp and golden brown.
6. Serve hot with sour cream, hot sauce, or your favorite BBQ sauce.

More Recipe To Try

Air Fryer Apple Crisp

Air Fryer Biscuit Apple Pies

Air Fryer Potato Wedges

Air Fryer BBQ Pulled Pork Taquitos

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Air Fryer Barbecue Pulled Pork Taquitos

These Air Fryer BBQ Pulled Pork Taquitos are one of our favorite ways to turn leftover barbecue into a crispy, family friendly meal.

Course Appetizer

Cuisine air fryer, Mexican

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 10

Calories 410kcal

Ingredients

• 3 cups pulled pork
• 1 cup barbecue sauce
• 20 fajita size flour tortillas
• 1 cup colby jack or sharp cheddar cheese

Instructions

• Preheat the air fryer to 400 degrees. Prepare the basket with nonstick cooking spray.
  
• In a bowl, blend the pork, barbecue sauce, and cheese.
  
• Place about 2 tablespoons of the pork off-center in each tortilla. Roll up the tortilla as tightly as possible without tearing the tortilla and place on the air fryer basket with the seam side down.
  
• Cook in the air fryer for 6 to 8 minutes, depending on the wattage of your air fryer, flipping halfway.
  
• Serve with additional barbecue sauce, if desired.
  

Nutrition

Calories: 410kcal | Carbohydrates: 54g | Protein: 17g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 42mg | Sodium: 1233mg | Potassium: 150mg | Fiber: 2g | Sugar: 22g | Vitamin A: 284IU | Vitamin C: 1mg | Calcium: 212mg | Iron: 3mg

The post Air Fryer BBQ Pulled Pork Taquitos appeared first on The Rockstar Mommy.

Using a large slow cooker, this homemade ham pot pie recipe comes together effortlessly, making it perfect for busy weeknights. The flaky crust of the biscuits adds the best final product, giving you all the flavors of a classic homemade pot pie with minimal effort.

Slow Cooker Ham Pot Pie – The Ultimate Comfort Food

1. In a large bowl, whisk together the heavy cream, cream of chicken soup, and all the seasonings.
2. Place the diced ham, potatoes, onions, and vegetables into the bottom of your slow cooker.
3. Pour the creamy mixture over the top of the ingredients.
4. Cover and cook on medium heat (high for 2-3 hours or low for 4-5 hours) until the vegetables and potatoes are tender.
5. While the filling cooks, bake the refrigerated biscuits as directed. Once the filling is ready, place the biscuits on top and serve warm!

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Slow Cooker Ham Pot Pie

When you need a great recipe for cozy, hearty comfort food, this easy Slow Cooker Ham Pot Pie recipe is the answer

Course Dinner

Cuisine Crockpot, pork, Slow Cooker

Prep Time 15 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 15 minutes minutes

Servings 8

Calories 530kcal

Ingredients

• 1 cup heavy whipping cream
• 10.5 oz can cream of chicken or cream soup
• 2 teaspoons poultry seasoning
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper
• 3-4 cups cooked diced ham
• 2 cups diced potatoes
• ⅓ cup diced white onion
• 12 oz bag mixed frozen vegetables thawed
• 16 oz can refrigerated biscuits

Instructions

• In a large bowl, whisk together the heavy cream, cream of chicken soup, and all the seasonings.
• Place the diced ham, potatoes, onions, and vegetables into the bottom of your slow cooker.
• Pour the creamy mixture over the top of the ingredients.
• Cover and cook on medium heat (high for 2-3 hours or low for 4-5 hours) until the vegetables and potatoes are tender.
• While the filling cooks, bake the refrigerated biscuits as directed.
• Once the filling is ready, place the biscuits on top and serve warm!

Nutrition

Calories: 530kcal | Carbohydrates: 47g | Protein: 19g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 68mg | Sodium: 1478mg | Potassium: 800mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2735IU | Vitamin C: 16mg | Calcium: 77mg | Iron: 3mg

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With a combination of flavorful ingredients like garlic powder, apple cider vinegar, and your favorite BBQ sauce, this easy recipe brings the taste of the Lone Star State to your table with minimal effort. Slow cooking ensures the pork shoulder absorbs all the rich flavors, making this the best pulled pork you’ve ever had.

How to Make Slow Cooker Texas-Style Pulled Pork

1. Pour olive oil into the bottom of your slow cooker. Place the pork shoulder roast into the crock pot.
2. Add the barbecue sauce, apple cider vinegar, chicken broth, brown sugar, mustard, Worcestershire sauce, chili powder, garlic, thyme, and chopped onion on top.
3. Cover and cook on high for 5-6 hours (or low for 10-12 hours) until the pork easily shreds.
4. Remove the pork, shred using two forks, and discard any excess fat. Transfer the shredded pork back into the crock pot and stir it into its own juices. Serve the pulled pork on hamburger buns, in tacos, or over a salad for a delicious meal.

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Slow Cooker Texas-Style Pulled Pork

If you're craving a mouthwatering, fall-apart tender pork recipe, this Slow Cooker Texas-Style Pulled Pork is the answer.

Course Dinner, Main Course

Cuisine Crockpot, Slow Cooker

Prep Time 15 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 15 minutes minutes

Servings 10

Calories 296kcal

Ingredients

• 1 tablespoon extra virgin olive oil
• 5 pound pork shoulder roast
• 1 cup barbeque sauce
• ½ cup apple cider vinegar
• ½ cup chicken broth
• ¼ cup brown sugar
• 1 tablespoon yellow mustard
• 1 tablespoon worcestershire sauce
• 1 tablespoon chili powder
• 2 garlic cloves minced
• ½ teaspoon dried thyme
• 1 large onion chopped

Instructions

• Pour olive oil into bottom of slow cooker. Place pork shoulder roast into crock pot.
• Top with barbeque sauce, apple cider vinegar, chicken broth, brown sugar, mustard, worcestershire sauce, spices and chopped onion. Cover and cook on high for 5-6 hours or until meat easily shreds with a fork.
• Use a slotted spoon to remove the meat from the slow cooker and place in a large dish or bowl. Use two forks to pull the meat apart, shredding and removing any excess fat.
• Spoon the pork back into the crock pot and allow it to warm up in the juices until ready to serve.

Nutrition

Calories: 296kcal | Carbohydrates: 18g | Protein: 28g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 93mg | Sodium: 497mg | Potassium: 591mg | Fiber: 1g | Sugar: 15g | Vitamin A: 314IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 2mg

The post Slow Cooker Texas-Style Pulled Pork appeared first on The Rockstar Mommy.

And if you’re a fan of such delightful fusions, our Slow Cooker Coke Ribs recipe is about to become your new favorite. Imagine tender baby back ribs, marinated in a rich blend of spices, and then slow-cooked to perfection in a tantalizing mix of BBQ sauce and Coca-Cola. Yes, you read that right – Coca-Cola! This fizzy drink, while an unconventional ingredient, lends a unique sweetness and depth to the ribs, making them irresistibly delicious.

Slow Cooker Coke Ribs

1. Mix the smoked paprika, garlic powder, onion powder, salt, and pepper in a small mixing bowl.
2. Rub the spice mixture over the ribs and place them into your crockpot.
3. Stir together the bbq sauce and cola, set aside ½ a cup of the sauce. Pour the sauce over the ribs. (remember to reserve 1/2 cup for later)
4. Place the lid on and set it to low for 6 hours or 4 hours on high.
5. Brush the remaining 1/2 cup of saved sauce over the ribs and cut them into individual servings.

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Slow Cooker Coke Ribs

These Slow Cooker Coke Ribs are marinated in a rich blend of spices, and then slow-cooked to perfection in a mix of BBQ sauce and Coca-Cola.

Course Dinner

Cuisine bbq, Crockpot, Slow Cooker

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 5

Calories 615kcal

Ingredients

• 2 teaspoons smoked paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoons salt
• 1 teaspoon pepper
• 4 pounds baby back ribs
• 18 oz bbq sauce
• 1 cup coca-cola

Instructions

• Mix the smoked paprika, garlic powder, onion powder, salt, and pepper in a small mixing bowl.
• Rub the spice mixture over the ribs and place them into your crockpot.
• Stir together the bbq sauce and cola, set aside ½ a cup of the sauce.
• Pour the sauce over the ribs. (remember to reserve 1/2 cup for later)
• Place the lid on and set it to low for 6 hours or 4 hours on high.
• Brush the remaining 1/2 cup of saved sauce over the ribs and cut them into individual servings.

Nutrition

Calories: 615kcal | Carbohydrates: 48g | Protein: 45g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.3g | Cholesterol: 158mg | Sodium: 1719mg | Potassium: 848mg | Fiber: 2g | Sugar: 38g | Vitamin A: 675IU | Vitamin C: 1mg | Calcium: 113mg | Iron: 3mg

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This Slow Cooker Dr Pepper Pulled Pork Tenderloin recipe is one to save for sure! Simply add your meat with Dr Pepper soda to the slow cooker, set on a LOW cook, and get on with your day. You’ll be left with super tender, melt-in-your-mouth pork tenderloin, ready for you to shred and serve however you like.  

Slow Cooker Dr. Pepper Pulled Pork

1. Prepare the slow cooker liner with nonstick cooking spray. Place the tenderloin in the bottom of the slow cooker liner. Pour the soda over the top.
2. Cover and cook on LOW for 8 to 10 hours or until the tenderloin is fork tender.
3. Discard the remaining liquid. Shred the pork and stir in the barbecue sauce.
4. Allow the shredded pork to simmer in the slow cooker for an additional 30 minutes prior to serving. Serve on buns, over baked potatoes, or alone.

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Slow Cooker Dr Pepper Pulled Pork

This Slow Cooker Dr Pepper Pulled Pork recipe is one to save for sure. So easy to make and can be used in sandwiches, wraps, and nachos.

Course Dinner

Cuisine Crockpot, pork, Slow Cooker

Keyword bbq

Prep Time 5 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 5 minutes minutes

Servings 6

Calories 419kcal

Ingredients

• 4 pounds boneless pork tenderloin
• 1 ½ cup Dr Pepper soda
• 2 cups barbecue sauce or to taste

Instructions

• Prepare the slow cooker liner with nonstick cooking spray.
• Place the tenderloin in the bottom of the slow cooker liner. Pour the soda over the top.
• Cover and cook on low for 8 to 10 hours or until the tenderloin is fork tender.
• Discard the remaining liquid. Shred the pork and stir in the barbecue sauce.
• Allow the shredded pork to simmer in the slow cooker for an additional 30 minutes prior to serving.
• Serve on buns, over baked potatoes, or alone.

Nutrition

Calories: 419kcal | Carbohydrates: 36g | Protein: 64g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 197mg | Sodium: 1153mg | Potassium: 1428mg | Fiber: 1g | Sugar: 38g | Vitamin A: 214IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 4mg

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This casserole dish is loaded with super flavorful pork sausage, bits of buttery refrigerated biscuits, held together with a simple creamy gravy. It’s the perfect dish to wake up to for a hearty breakfast but can also be enjoyed for brunch or any meal of the day, really!

Biscuit and Gravy Casserole

1. Preheat the oven to 350 degrees and spray a 9×13 baking dish with nonstick cooking spray. Spread half the biscuit pieces in the bottom of the pan in an even layer and bake in the oven for 15 minutes, until the biscuits are golden brown.
2. While the biscuits are baking, brown the sausage in a large skillet. When the sausage is cooked, transfer it to a paper towel-lined plate.
3. Place the butter in the pan with the sausage drippings and stir until the butter is melted. Add the flour and stir to mix. Cook until the mixture begins to bubble, stirring constantly.
4. When the flour mixture has thickened, add the milk and whisk to combine all the ingredients. Reduce heat to low and simmer until the gravy has thickened, stirring occasionally.
5. After the gravy has thickened, remove the pan from heat and stir in the sausage.
6. Pour the gravy mixture over the baked biscuits, making sure to cover them completely.
7. Layer the remaining biscuit pieces over the top of the casserole and return the pan to the oven.
8. Bake for 15 to 20 minutes, until the biscuits on top are golden brown.

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Biscuit and Gravy Casserole

This Biscuit and Gravy Casserole is a perfect dish to wake up to for a hearty breakfast but can also be enjoyed for brunch or any meal of the day, really!

Course Breakfast, Casserole

Cuisine American

Keyword biscuits

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 8

Calories 483kcal

Ingredients

• 16 oz refrigerated biscuits cut into bite-size pieces
• 1 pound pork breakfast sausage
• 2 tablespoons butter
• 1/3 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 4 cups milk

Instructions

• Preheat the oven to 350 degrees and spray a 9×13 baking dish with nonstick cooking spray. Spread half the biscuit pieces in the bottom of the pan in an even layer and bake in the oven for 15 minutes, until the biscuits are golden brown.
• While the biscuits are baking, brown the sausage in a large skillet. When the sausage is cooked, transfer it to a paper towel-lined plate.
• Place the butter in the pan with the sausage drippings and stir until the butter is melted.
• Add the flour and stir to mix. Cook until the mixture begins to bubble, stirring constantly.
• When the flour mixture has thickened, add the milk and whisk to combine all the ingredients. Reduce heat to low and simmer until the gravy has thickened, stirring occasionally.
• After the gravy has thickened, remove the pan from heat and stir in the sausage.
• Pour the gravy mixture over the baked biscuits, making sure to cover them completely.
• Layer the remaining biscuit pieces over the top of the casserole and return the pan to the oven. Bake for 15 to 20 minutes, until the biscuits on top are golden brown.

Nutrition

Calories: 483kcal | Carbohydrates: 37g | Protein: 17g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 58mg | Sodium: 1264mg | Potassium: 443mg | Fiber: 1g | Sugar: 8g | Vitamin A: 253IU | Vitamin C: 1mg | Calcium: 177mg | Iron: 3mg

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It’s topped with parmesan cheese and baked until golden brown. Perfect for a quick weekday meal!

Ham Tetrazzini

1. Melt 2 Tablespoons of butter in a large pot over medium heat.
2. Once hot and melted, add the onions and cook until golden, about 4 minutes.
3. Add the sliced mushrooms and cook until your desired color and texture. (We did 4 minutes.)
4. Remove the onions and mushrooms to a small bowl.
5. Meanwhile, prepare the pasta according to package directions.
6. Place the remaining butter in the pot. Whisk the flour into the hot, melted butter to form a roux, then whisk in the milk. Season with salt, pepper and thyme and cook for 8 minutes until thickened.
7. Stir in the chicken broth, pasta, green peas and cooked ham and cook until ham is warmed through.
8. Set the oven to broil. Pour the pasta mixture into an 8″ x 8″ casserole dish and sprinkle the grated Parmesan cheese overtop.
9. Place the casserole dish in the oven and broil until the cheese is golden and melted.

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Ham Tetrazzini

This rich and creamy Ham Tetrazzini is made with simple and inexpensive ingredients in a creamy sauce with al dente pasta, salty ham, and veggies.

Course Casserole, Dinner

Cuisine casserole

Keyword easy recipe, ham

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 412kcal

Ingredients

• 4 Tablespoons Butter divided
• 1 medium Onion diced
• 1 cup Sliced Mushrooms
• 1/4 cup All-Purpose Flour
• 2 cups Milk
• Salt and Pepper to taste
• 1 teaspoon Thyme
• 1/2 cup Chicken Broth
• 8 oz Pasta approximately 2 1/2 cups
• 1 cup Green Peas we used frozen
• 2 cups Chopped Cooked Ham
• 1/4 cup Grated Parmesan Cheese

Instructions

• Melt 2 Tablespoons of butter in a large pot over medium heat.
• Once hot and melted, add the onions and cook until golden, about 4 minutes.
• Add the sliced mushrooms and cook until your desired color and texture. (We did 4 minutes.)
• Remove the onions and mushrooms to a small bowl.
• Meanwhile, prepare the pasta according to package directions.
• Place the remaining butter in the pot. Whisk the flour into the hot, melted butter to form a roux, then whisk in the milk. Season with salt, pepper and thyme and cook for 8 minutes until thickened.
• Stir in the chicken broth, pasta, green peas and cooked ham and cook until ham is warmed through.
• Set the oven to broil.
• Pour the pasta mixture into an 8″ x 8″ casserole dish and sprinkle the grated Parmesan cheese overtop.
• Place the casserole dish in the oven and broil until the cheese is golden and melted.

Nutrition

Calories: 412kcal | Carbohydrates: 49g | Protein: 17g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 19g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 4939mg | Potassium: 493mg | Fiber: 6g | Sugar: 11g | Vitamin A: 622IU | Vitamin C: 11mg | Calcium: 218mg | Iron: 2mg

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