The Country Cook

Crock Pot Dr Pepper Rib Bites

Brandie Skibinski — Mon, 08 Jun 2026 14:00:00 +0000

Crock Pot Dr Pepper Rib Bites are tender, saucy, and super easy to make with boneless rib meat simmered in a sweet and smoky BBQ sauce!

A Simply Delicious Rib Bite Recipe

I’m all about a low and slow cooked dinner. The crock pot does most of the work and I end up with a tasty and tender dinner. It frees me up to go about my day and deal with other things and not have to stand over the stove. These rib bites come out with such great tender flavor and I will absolutely be a hit with your family too (plus, it makes your house smell AMAZING while it cooks!)

Frequently Asked Questions:

Can I cook this on high instead?

It’s not recommended to cook on high as they won’t come out quite as tender. Also, whenever you are cooking cuts of meat, do not remove the lid at all while it cooks. I know it is tempting to check on it but let the slow cooker do what it was designed to do. Every time you remove the lid to check on the meat, it will take longer to cook and the meat can come out tough.

What to serve with Crock Pot Dr Pepper Rib Bites?

These Rib Bites are great all on their own, but, if you want to take advantage of the gravy then I would make mashed potatoes, rice or egg noodles. Or serve it “BBQ style” with some baked beans and potato salad or some corn!

What are boneless ribs?

Boneless ribs are often labeled as country-style ribs at the grocery store. They are a flavorful cut of pork that becomes very tender when slow cooked.

Can I skip browning the meat?

If you’re pressed for time, you can skip the browning process. Browning adds extra flavor and color, but the recipe will still work without it.

What do I do if my sauce didn’t thicken up?

If you follow my directions as written, you should not have that problem. However, if you find the sauce is too thin for your liking, there are two things you can do. You can make a cornstarch slurry made from equal parts water and cornstarch and then add it to the pot. Turn it on high for about 30 minutes to thicken things up. Or, you can just leave the lid off for the last 30 minutes of cooking, listed in step 7, and it should thicken up.

How to store leftover Rib Bites?

Store leftover rib bites in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop, in the microwave, or in the slow cooker until warmed through. You can also freeze leftovers for up to 2 months. Thaw overnight in the refrigerator before reheating.

Ingredients Needed: (See Recipe Card Below For The Full Recipe)

smoked paprika – you could use regular paprika but the smoked paprika gives it more of that “smoked all day” type flavor.
garlic powder
boneless ribs – these may be listed as boneless Country Style Ribs at your grocery store. Boneless beef ribs can be used.
barbecue sauce – whatever brand you prefer will work. You can even use your Homemade BBQ Sauce or a sugar free version.
Dr. Pepper– you can use Diet Dr Pepper or even Coke, but the flavor will obviously change but if need to keep the sugar down, that is the way to go.
brown sugar– if you’re looking for a sugar alternative, you can try honey.
Worcestershire sauce
apple cider vinegar – this might seem like a weird addition but that bit of vinegar acts as a tenderizer and offsets a bit of sweetness.

How To Make Crock Pot Dr Pepper Rib Bites

In a small bowl, combine salt, pepper, smoked paprika and garlic powder. Season rib bites with the seasoning mixture and stir to make sure they all get coated with the seasoning. In a large skillet, add the oil. Once it is hot add in the rib pieces (being careful not to overcrowd the pan) and brown on both sides. If necessary, do this in batches. If you try to put too many at once in the skillet, they will steam and not brown. Remove lid for last 30 minutes to allow sauce to thicken into a glaze. Transfer rib pieces to a 5-6 quart slow cooker.

In a bowl, whisk together barbecue sauce, Dr Pepper, brown sugar, Worcestershire sauce, and apple cider vinegar. Pour this sauce over the rib bites. Cover and cook on low for 6–7 hours, until very tender.

NOTE: it is not recommended to cook on high as the meat will not turn out as tender. Also, do not remove the lid while cooking. Set it and forget it. Constantly removing the lid to check on the meat will result in longer cooking times and less tender meat.

Craving More Recipes?

Crock Pot Dr Pepper Rib Bites

Tender bites of juicy pork ribs with a Dr Pepper glaze, all cooked in the Slow Cooker.

Prep Time 15

Cook Time 7

Total Time 7 15

Servings

Calories 445kcal

Author Brandie Skibinski

Ingredients

1 teaspoon salt
½ teaspoon black pepper
1 teaspoon smoked paprika
½ teaspoon garlic powder
3 pounds boneless ribs cut into bite size pieces (about 1 ½ inches)
1 Tablespoon oil
1½ cups barbecue sauce
1 cup Dr. Pepper
¼ cup brown sugar
1 Tablespoon Worcestershire sauce
1 Tablespoon apple cider vinegar

Instructions

In a small bowl, combine 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon smoked paprika and ½ teaspoon garlic powder. Season 3 pounds boneless ribs bites with the seasoning mixture and stir to make sure they all get coated with the seasoning
In a large skillet, add the 1 Tablespoon oil. Once it is hot add in the rib pieces (being careful not to overcrowd the pan) and brown on both sides. If necessary, do this in batches. If you try to put too many at once in the skillet, they will steam and not brown.
Transfer rib pieces to a 5-6 quart slow cooker.
In a bowl, whisk together 1½ cups barbecue sauce, 1 cup Dr. Pepper, ¼ cup brown sugar, 1 Tablespoon Worcestershire sauce, and 1 Tablespoon apple cider vinegar.
Pour this sauce over the rib bites.
Cover and cook on low for 6–7 hours, until very tender
NOTE: it is not recommended to cook on high as the meat will not turn out as tender. Also, do not remove the lid while cooking. Set it and forget it. Constantly removing the lid to check on the meat will result in longer cooking times and less tender meat.
Remove lid for last 30 minutes to allow sauce to thicken into a glaze.

Notes

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
This makes between 6-7 servings.
You may know boneless ribs as country style ribs.

Nutrition

Ground Beef Texas Trash

Brandie Skibinski — Sun, 07 Jun 2026 14:00:00 +0000

Ground Beef Texas Trash is a baked dish layered with seasoned beef and cheese, perfect as a dip or served over rice for an easy, quick meal!

A 40-Minute Dinner Recipe

This Ground Beef Texas Trash is based off the original Texas Trash Dip, but I’ve added ground beef to it so it can still be an appetizer, but it could also be used as a main dish. I served it over rice and it was delicious and so filling. Trust me. It may look like trash (hence the name, ha!), but, it is seriously so delicious!

Frequently Asked Questions:

Can I halve this recipe?

If you don’t need as much, I think you could definitely cut it in half and just make in a smaller (8×8-inch or 9×9-inch) baking dish or make all of it and just separate into two pans and freeze one for later! It’s a fantastic freezer meal.

What to serve with Ground Beef Texas Trash?

Shown here served over rice. It’s not a solid type casserole – it’s more loose – so it can be scooped up with tortilla chips or like we did here, served over Knorr Spanish rice.

Can I make this in the Crock Pot?

I think this could easily be done in the crock pot. Layer everything (making sure to cook and season the ground beef first) then layer everything in the same order as this recipe. Cover and cook on high for 2 hours or low for 3-4 hours. Please note: I am just guessing on this and I have not personally tested it in a slow cooker.

How to store and reheat leftovers?

Keep in the fridge for up to 3 days, freeze for up to 3 months. Reheat leftovers in the oven or microwave.

Ingredients Needed: (See Recipe Card Below For The Full Recipe)

ground beef– I used 80/20 beef, but you can use whatever you have on hand. You can also switch it out for ground turkey, chicken or pork.
taco seasoning– any brand of your favorite taco seasoning will work, but you can also use Homemade Taco Seasoning. I would definitely suggest low or no sodium options for those of you who are concerned about salt.
garlic powder, onion powder and ground cumin – there is a good level of seasoning with the packets but I did add these additional seasonings and we all enjoyed the bump in flavor.
water
red enchilada sauce – you could also use a green enchilada sauce if you prefer. There are different levels of spice with enchilada sauce so go with what you can tolerate and will enjoy.
refried beans
block cream cheese– softened to room temperature so it’s easier to mix together. Use these Tips to Soften Cream Cheese Quickly if you need to.
shredded colby jack cheese– For a little more kick, use pepper jack in place of Colby Jack.
green onions
green chiles – green chiles have different level of spice from mild to hot, so go with what you prefer and can enjoy.

How To Make Ground Beef Texas Trash

Preheat the oven to 350°F. Spray a 11×7-inch baking dish with cooking spray and set aside. In a large skillet over medium heat, add the ground beef and cook, breaking it up into crumbles, until no pink remains, 8-10 minutes. Drain well. Add 1 and ½ packets of the taco seasoning, garlic powder, onion powder, and cumin. Stir well to combine, then cook for 2 minutes, until fragrant. Add the water and stir in. Allow to simmer until most of the liquid is absorbed, but it is still saucy, and set aside.

Pour half of the enchilada sauce into the prepared baking dish and coat the bottom. Add small dollops of the refried beans on top. Add the meat mixture on top of the beans.

In a large bowl, whip the cream cheese until smooth with an electric hand mixer. Add the remaining taco seasoning, remaining enchilada sauce, half of the Colby Jack cheese, green onions, and green chiles. Stir to combine.

Smooth the cream cheese mixture over the meat. Sprinkle the top evenly with the remaining Colby Jack. Bake for 25-30 minutes, until the cheese is melted and bubbly along the edges.

Serve immediately with chips for dipping or over rice.

Craving More Recipes?

Ground Beef Texas Trash

Ground beef Texas trash is a layered baked dish that works as a dip or a main meal, with seasoned beef and melted cheese served with chips or over rice.

Course Dinner, Main Course

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 569kcal

Author Brandie Skibinski

Ingredients

2 pounds ground beef
2 (1 ounce) packets taco seasoning (divided use, see notes below)
2 teaspoons garlic powder
2 teaspoon onion powder
1 teaspoon ground cumin
2 cups water
10 ounce can red enchilada sauce (divided use)
8 ounces refried beans (½ a 16 ounce can)
8 ounce block cream cheese, softened to room temperature
3 cups shredded colby jack cheese (divided use)
4 green onions, thinly sliced
4 ounce can green chiles, undrained

Instructions

Preheat the oven to 350°F. Spray a 11×7-inch baking dish with cooking spray and set aside.
In a large skillet over medium heat, add 2 pounds ground beef and cook, breaking it up into crumbles, until no pink remains (about 8-10 minutes.) Drain excess grease and put back into the skillet.
Add 1 and ½ packets of the taco seasoning, 2 teaspoons garlic powder, 2 teaspoon onion powder, and 1 teaspoon ground cumin. Stir well to combine, then cook for 2 minutes, until fragrant.
Add 2 cups water and stir in. Allow to simmer until most of the liquid is absorbed, but it is still saucy, turn off heat and set aside.
Pour half of the red enchilada sauce into the prepared baking dish and coat the bottom.
Add small dollops of the 8 ounces refried beans on top.
Add the meat mixture on top of the beans.
In a large bowl, whip 8 ounce block cream cheese, softened to room temperature until smooth with an electric hand mixer.
Add the remaining taco seasoning, remaining enchilada sauce, half of the Colby Jack cheese, 4 green onions, thinly sliced and 4 ounce can green chiles, undrained. Stir to combine.
Smooth the cream cheese mixture over the meat.
Sprinkle the top evenly with the remaining shredded Colby Jack.
Bake uncovered on the middle oven rack for about 25-30 minutes, until the cheese is melted and bubbly along the edges.
Serve immediately with chips for dipping or over rice if serving as a meal.

Notes

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
If you are concerned about salt, I would consider using low or no salt taco seasoning. Or make your own Homemade Taco Seasoning so you can control the salt levels.

Nutrition

Chicken Bites in Gravy

Brandie Skibinski — Sat, 06 Jun 2026 14:00:00 +0000

Chicken Bites in Gravy is an easy dinner with tender chicken pieces in a smooth, flavorful gravy. Perfect for that night you need a quick and comforting dinner!

A Hearty Chicken Dinner in Under an Hour

This Chicken Bites in Gravy dinner is a simple stovetop meal that comes together in one pan and is a great go-to dinner for busy weeknights. Even the picky eaters love this one! Pair it with your favorite sides (like a bagged salad and some steamable veggies) to create a complete and easy dinner!

Frequently Asked Questions:

Can I make this in the crock pot?

I imagine you could. Although, it may seem like more work than this version. If you’d like to do that, I would brown the chicken, but not cook it all the way through. Then put it into the crock pot. Then add in all the other ingredients except for the flour (you won’t need that for this). Cover and cook for about 4 hours on low. Then, during the last 30 minutes, whisk together the 3 Tablespoons of cornstarch with 3 Tablespoons of cool water. Add the slurry to the crock pot and stir. Cover the crock pot and turn it on high for about 30 minutes or so, or until it’s thickened.
Please note I haven’t tested it in the slow cooker and this is just my best guess.

Can I make this with pork instead?

Sure. If you’d like to swap the chicken out for pork, just make my Pork Bites in Gravy instead. It’s already tested and ready to go.

Can I make this with beef?

Yes, beef can be used. Again, I already have a tested recipe for that. So, use my Beef Bites in Gravy recipe instead.

What to serve with Chicken Bites in Gravy?

You’ll see that I served them with mashed potatoes and veggies, but you can serve them with egg noodles, rice, or anything else that makes use of all that gravy.

How to store leftovers?

Keep leftovers in the fridge for up to 3 days, freeze for up to 3 months.

Why is this so thick after storing the leftovers?

As it cools down it will thicken, to reheat add more chicken stock to loosen it up.

Ingredients Needed: (See Recipe Card Below For The Full Recipe)

boneless skinless chicken breasts– You can use boneless skinless chicken thighs as well.
garlic powder– if you’re looking for another seasoning to add to continue to amp up the flavor, try adding in some rosemary.
poultry seasoning – feel free to use your favorite seasoning.
butter– you can use unsalted or salted butter. Just make sure it’s real butter and not margarine.
sweet onion – don’t like onion? Just leave it out or try substituting with a shallot which has a much more mild onion flavor.
garlic– I prefer to use freshly minced garlic where I can because it really gives the best garlic flavor but if you’re in a rush to make this and only have the jarred kind, then you can certainly use that.
chopped fresh thyme – or a generous ½ teaspoon dried thyme instead of the fresh stuff.
all-purpose flour
chicken stock – you can use low or no sodium stock
chicken Better than Bouillon– you can use low sodium version if you’re worried about sodium intake. If you don’t have better than bouillon you can just leave it out, it does help intensify the chicken flavor.

How To Make Chicken Bites in Gravy

Place the chicken into a large bowl. Add the garlic powder, poultry seasoning, salt, and pepper, and toss to combine.

Cook in batches over medium heat. Sear the chicken bites in a large skillet with the oil; do not use all of the oil at once; keep some to use with each batch of chicken. Place the cooked chicken in a bowl or on a plate. Do not wipe out the pan. Over medium-low heat, add the butter. Once melted, add the onion and stir well into the butter. Cook until softened, about 8 minutes, stirring occasionally. Add the garlic and thyme, cook until fragrant, about 30 seconds. Whisk the flour into the pan and cook until bubbly for 1-2 minutes.

Slowly stream in the chicken stock, whisking as you add it so you avoid lumps. Stir in the Better Than Bouillon until melted into the sauce. Add the chicken back to the pan. Simmer for 10 minutes until thickened and ensure the chicken is cooked all the way through to an internal temperature of 165°F.

Serve immediately with parsley garnish if desired. Note: As it cools, the gravy will continue to thicken so if it isn’t quite thick enough for you yet, just allow it to cool some.

Craving More Recipes?

Chicken Bites in Gravy

Chicken bites with gravy is a one-pan meal with tender chicken in a smooth gravy, perfect for serving over mashed potatoes, rice, or noodles.

Course Dinner, Main Course

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 431kcal

Author Brandie Skibinski

Ingredients

3 pounds boneless skinless chicken breasts, cut into 1-inch bite-sized pieces
1 teaspoon garlic powder
1 teaspoon poultry seasoning
½ teaspoon kosher salt
½ teaspoon black pepper
2 Tablespoons oil
4 Tablespoons butter (can use unsalted or salted)
½ large sweet onion, thinly sliced
4 cloves garlic, minced
2 teaspoons chopped fresh thyme (or a generous ½ teaspoon dried thyme)
4 Tablespoons all-purpose flour
2 cups chicken stock (can use low or no sodium)
2 teaspoons chicken Better than Bouillon (can use low sodium version)

Instructions

Place the 3 pounds boneless skinless chicken breasts, cut into 1-inch bite-sized pieces into a large bowl. Add the 1 teaspoon garlic powder, 1 teaspoon poultry seasoning, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper and toss to combine.
Heat up a large skillet with 2 Tablespoons oil; do not use all of the oil at once; keep some to use with each batch of chicken. Cook chicken in batches over medium heat.
Chicken should reach an internal temperature of 165F degrees when fully cooked.
Place the cooked chicken in a bowl or on a plate. Do not wipe out the pan.
Over medium-low heat, add 4 Tablespoons butter.
Once melted, add the 1/2 large sweet onion, thinly sliced and stir well into the butter. Cook until softened, about 8 minutes, stirring occasionally.
Add the 4 cloves garlic, minced and 2 teaspoons chopped fresh thyme, cook until fragrant, about 30 seconds.
Whisk the 4 Tablespoons all-purpose flour into the pan and cook until bubbly for 1-2 minutes.
Slowly stream in the 2 cups chicken stock, whisking as you add it so you avoid lumps.
Stir in the 2 teaspoons chicken Better than Bouillon until melted into the sauce.
Add the chicken back to the pan. Simmer for 10 minutes until thickened and ensure the chicken is cooked all the way through to an internal temperature of 165°F.
Serve immediately with parsley garnish if desired. Note: As it cools, the gravy will continue to thicken.

Notes

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.

Nutrition

Smoked Salmon Cakes – Weekend Potluck #735

Brandie Skibinski — Fri, 05 Jun 2026 11:00:00 +0000

Smoked Salmon Cakes

Our most popular recipe from the last Weekend Potluck was this recipe for Smoked Salmon Cakes from Cooking with K! Our other featured recipes include: Lemon Jell-O Pie from Semi Homemade Kitchen, Chocolate Chip Banana Bread from Kippi At Home and I am sharing my recipe for Amish Potato Salad!

How Do I Get The Recipes? Please Read This!

Just click on any of the photos below to take you to the full recipes! Also, when you scroll down to the bottom of this post, you’ll see a bunch of little thumbnail photos of recipes that your favorite food bloggers are sharing right now!

The Recipe With The Most Clicks

Smoked Salmon Cakes by Cooking With K

Recipes That Caught Our Attention

Lemon Jell-O Pie by Semi Homemade Kitchen

Chocolate Chip Banana Bread by Kippi at Home

Featured Hostess Recipe

Amish Potato Salad by The Country Cook

Your Hostesses

The Country Cook~ Brandie
South Your Mouth~ Mandy
Sweet Little Bluebird~ Mary

Crock Pot Mississippi Pork Bites

Brandie Skibinski — Thu, 04 Jun 2026 14:00:00 +0000

Crock Pot Mississippi Pork Bites are an easy, delicious dinner made with tender pork and gravy! Perfect to serve over mashed potatoes, rice, or noodles!

A 6-Ingredient Dinner Recipe

I’m all about a low-mess, low-stress kind of meal like these Crock Pot Mississippi Pork Bites. It’s a great option for those busy days when you just want to toss something in the Crock Pot and have dinner waiting and ready for you later in the day. It pairs perfectly with so many other sides, so it makes making a complete meal super simple!

Frequently Asked Questions:

Do the pepperoncini make this spicy?

I don’t think the whole peppers add a bunch of heat. It’s more about adding flavor rather than a bunch of spiciness. If you’ve had Mississippi pot roast, then you’ll know the flavor profile already. If you want a little kick of heat, then you could slice up the pepperoncini and add some of the juice, that will give it a more heat. Otherwise, the peppers are just adding flavor.

What to serve with Slow Cooker Mississippi Pork Bites?

This is perfect served with mashed potatoes, egg noodles or rice.

Why did my pork bites turn out dry?

Be careful not to overcook, it may dry out the meat. It’s pretty hard to overcook in the slow cooker too which is the beautiful of using one.

How to store leftovers?

Keep leftovers in the fridge for up to 3 days, freeze for up to 3 months.

Ingredients Needed: (See Recipe Card Below For The Full Recipe)

pork loin – pork tenderloin can be used as well.
au jus gravy mix– you can use a packet of whatever your favorite brand is, or use some of your Homemade Au Jus Gravy Mix. If you are sensitive to salt or are concerned this will be too salty for your tastes, I would recommend using low or no sodium options where possible. Or make your own homemade version where you can control what is going into it.
dried ranch dressing mix– a packet of your favorite ranch will work, or use some Homemade Ranch Seasoning.
unsalted beef stock– additionally, you can use low sodium beef stock. I recommend using low or no sodium options where possible with any of my Mississippi recipes. You can always add salt later, but can’t take it out.
butter – I use unsalted butter since there is already salt in the other ingredients.
pepperoncini peppers – please see my Frequently Asked Questions above for more information on spice.

How To Make Crock Pot Mississippi Pork Bites

Place the pork bites into the body of an 6-8 quart slow cooker. Add half of the au jus mix and half of the ranch packet to the pot. Toss with the pork bites well.

Add beef broth. Sprinkle the remaining dried mixes evenly on top.

Add the butter cubes, then the peppers. Cover and cook on low for 3-4 hours, or on high for 2-3 hours until tender. Do not remove the lid while cooking. This will result in less tender meat and a longer cooking time.

Serve immediately with the cooking liquid as a gravy.

Craving More Recipes?

Crock Pot Mississippi Pork Bites

Crock Pot Mississippi Pork Bites are a simple slow cooker meal with tender pork in a savory gravy, perfect for serving with your favorite sides.

Course Dinner, Main Course

Cuisine American

Prep Time 10

Cook Time 4

Total Time 4 10

Servings

Calories 456kcal

Author Brandie Skibinski

Ingredients

3 pounds pork loin, cut into bite sized pieces (about an inch or so)
1 ounce packet au jus gravy mix (see notes below)
1 ounce packet dried ranch dressing mix
1 cup unsalted beef stock (can use no or low sodium)
½ cup (1 stick) unsalted butter, cut into cubes
6 pepperoncini peppers

Instructions

Place the pork bites into the body of an 6-8 quart slow cooker.
Add half of the au jus mix and half of the ranch packet to the pot. Toss with the 3 pounds pork loin, cut into bite sized pieces bites well.
Pour in 1 cup unsalted beef stock.
Sprinkle the remaining dried mixes evenly on top.
Add the ½ cup (1 stick) unsalted butter, cut into cubes cubes, then the 6 pepperoncini peppers.
Cover and cook on low for 3-4 hours, or on high for 2-3 hours until tender.
NOTE: Do not remove the lid while cooking to check on the meat. This result in tough meat and a longer cook time.
Serve immediately with the cooking liquid as a gravy.

Notes

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
If you are concord about sodium or are concerned this will be too salty for your tastes, I would recommend low or no sodium options where possible or you can make your own ingredients where you can control exactly what is going into this.
Homemade Au Jus Gravy
Homemade Ranch Seasoning

Nutrition

Squash Casserole

Brandie Skibinski — Thu, 04 Jun 2026 13:00:00 +0000

Squash Casserole is a filling, creamy yet crunchy side dish that transforms a yummy summer vegetable into a whole meal. You can have it ready in under an hour!

The Ultimate Cheesy Squash Casserole

This southern Squash Casserole is the perfect side dish for any occasion especially when the abundance of summer squash is readily available and cheap! It has yummy layers of tender squash combined with a creamy cheese sauce and topped with a crunchy, buttery cracker topping!

This casserole was amazing. I won’t use any other recipe! That’s what I love about your recipes, a lot of them I follow to a tee and they turn out great, but they are also easy to use as a guideline and add or sub ingredients that we have in supply at a given time. I love that!
– Annelise

Frequently Asked Questions

Do I have to drain the squash?

I do think it’s an important step. I like to drain it so the filling isn’t too runny. If you want a filling that is a little more wet, you can skip the draining part.

How should I slice the squash?

While you could slice these squash pieces by hand, I find it much easier to use a mandolin to slice it but I realize not everyone has one of those so it’s certainly doable by hand.

What size slices should I use?

Make sure the pieces are as similar in size as possible. You want them to cook evenly so having them the same size helps. I recommend trying to get them about a 1/4-inch in thickness if possible. A little thicker is fine if needed. You want the pieces to be thicker so they withstand being cooked without turning into mush.

Why is my squash casserole watery?

Typically this happens is you didn’t drain your squash well enough. This can also happen if you cut your squash slices too thin and they started to disinegrate, releasing the water into your casserole.

What if I don’t have crackers?

If you don’t have crackers for the topping, I have seen other recipes use bread crumbs instead. While I haven’t tested this recipe doing so, it should work.

I don’t have an 11×7-inch baking dish, what do I do?

Please note, I have never made this recipe in any other size dish but you could make it in a 9×13-inch but this casserole will end up thinner and you probably wouldn’t need to cook it for quite as long (you’ll have to play it by ear and just keep an eye out for how long to cook it since I haven’t tested it with the larger dish).

How to store leftovers?

Leftovers should be kept in the fridge for up to 3 days. I don’t suggest freezing leftovers.
Reheat leftovers by using the microwave for small portions, or cover a larger portion in a baking dish covered with aluminum foil and heat in the oven until warmed through again.

Ingredients Needed: (See Recipe Card Below For The Full Recipe)

salted butter – you can use unsalted butter here if that is all you have but I would add another half teaspoon of salt to the recipe – squash is a vegetable that needs plenty of seasoning so it doesn’t taste bland.
yellow squash – you can also use zucchini for this recipe and follow the exact same procedure. Also, the skin on yellow squash is very thin and edible so you don’t need to peel them – just make sure you scrub them clean with water.
sweet onion – if you are not an onion fan, you can leave it out or perhaps use something like a shallot which will add a lighter onion flavor.
kosher salt – you can use regular table salt if that is all you have.
garlic powder – the seasonings here are easily changed to what you enjoy. If you don’t like garlic powder leave it out or substitute with a cajun seasoning, etc (just be careful how much additional salt is in the seasonings you ay choose to use).
paprika – this is just regular paprika but you could use a smoked paprika if you enjoy a smoky flavor.
large eggs – these are going to act as a binder to hold the casserole together.
sour cream – you could also use plain Greek yogurt.
mayonnaise – use your favorite here – I do not like Miracle Whip but if you love it then you could substitute it here.
shredded sharp cheddar cheese – feel free to use different cheese that you enjoy. Pepper jack would give it a kick of spice.
Ritz crackers – any cracker works here: saltines, Club crackers, etc.

How To Make Squash Casserole

Preheat the oven to 350°F. Spray an 11×7-inch baking dish with cooking spray and set aside. For the filling, melt the butter in a large skillet over medium heat. Once melted, add the squash, onion, salt, pepper, garlic powder, and paprika. Stir to combine, so the squash is covered with the spices and butter.

Cook, stirring occasionally, until all of the squash begins to soften, 10 minutes. Place a colander over a large bowl and add the cooked squash mixture. Allow to drain for 10 minutes. In a large bowl, stir together the eggs, sour cream, mayonnaise, and cheese.

Add the drained squash mixture to the egg mixture and stir to combine. Discard any liquid that drained off of the squash. Place the mixture into the prepared baking dish.

For the topping, crush the ritz crackers and add them to a medium-sized bowl (I like to keep some larger chunks of crackers and not completely crush them, this adds a nice texture to the topping). Add the melted butter and stir to combine. Sprinkle the topping over the casserole. Bake for about 15-20 minutes until golden brown on top and slightly bubbly along the edges.

Add dried parsley for garnish if desired, and serve.

Craving More Recipes?

Southern Squash Casserole

Tender yellow squash casserole is creamy, cheesy, buttery, and simple to make.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 30

Drain Time 10

Total Time 55

Servings servings

Calories 308kcal

Author Brandie Skibinski

Ingredients

3 Tablespoons salted butter
2 pounds yellow squash, sliced about ¼-inch thick
1 cup chopped sweet onion (I use Vidalia onion)
1 teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon paprika
2 large eggs
½ cup sour cream
¼ cup mayonnaise
1 ½ cups shredded sharp cheddar cheese

For the topping:

1 sleeve Ritz crackers, crushed
3 Tablespoons salted butter, melted
dried parsley, for garnish (optional)

Instructions

Preheat the oven to 350°F. Spray an 11×7-inch baking dish with cooking spray and set aside.
For the filling, melt 3 Tablespoons salted butter in a large skillet over medium heat.
Once melted, add 2 pounds yellow squash, sliced about ¼-inch thick, 1 cup chopped sweet onion, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder and 1/4 teaspoon paprika. Stir to combine, so the squash is covered with the spices and butter.
Cook, stirring occasionally, until all of the squash begins to soften, 10 minutes.
Place a colander over a large bowl and add the cooked squash mixture. Allow to drain for 10 minutes.
In a large bowl, stir together 2 large eggs, 1/2 cup sour cream, 1/4 cup mayonnaise and 1 1/2 cups shredded sharp cheddar cheese.
Add the drained squash mixture to the egg mixture and stir to combine. Discard any liquid that drained off of the squash.
Place the mixture into the prepared baking dish.
For the topping, crush 1 sleeve Ritz crackers, crushed and add them to a medium-sized bowl (I like to keep some larger chunks of crackers and not completely crush them, this adds a nice texture to the topping).
Add 3 Tablespoons salted butter, melted and stir to combine.
Sprinkle the topping over the casserole. Bake for 15-20 minutes until golden brown on top and slightly bubbly along the edges.
Add dried parsley, for garnish and serve.

Video

Notes

Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.

Nutrition

Originally published: May 2023
Updated and republished: June 2026

Asparagus Pasta

Brandie Skibinski — Wed, 03 Jun 2026 14:00:00 +0000

Asparagus Pasta is a creamy pasta dish with bacon and a light lemon flavor, perfect for an easy and filling dinner or a simple side dish.

A Delicious Dinner in Under an Hour

This Asparagus Pasta is a simple stovetop meal that comes together quickly and works well for both weeknight dinners and informal gatherings. It can be served as a main dish or paired with other favorites to round out your meal. The flavors of lemon go beautifully with asparagus and it just brightens the whole dish! Perfect for asparagus season!

Frequently Asked Questions:

What else can I add to this pasta?

This is great as a main or a side dish! Add some grilled chicken to make it an even heartier meal.
Other veggies that would be good: yellow squash, zucchini, broccoli, etc.

Is this supposed to be this thick?

As this cools down, it will thicken up. You can thin it out with more pasta water or chicken stock if it is too thick to your liking.

What other cheese could I use?

I like to top it with fresh grated parmesan cheese, goat cheese crumbles on top would be great too.

How do I store and reheat leftovers?

When reheating leftovers, it can be easy for the sauce to break, reheat slowly with a bit more cream to help prevent separation. Leftovers are good for up to 3 days, do not freeze.

Ingredients Needed: (See Recipe Card Below For The Full Recipe)

bacon – small diced. Pancetta can be used instead of bacon if you want to get a little fancier with it.
sweet onion– like a Vidalia onion
garlic – If possible, please use freshly minced garlic. The jarred stuff just doesn’t give the punch of flavor like fresh does.
orecchiette pasta – or other small pasta
asparagus – trim the woody end off. Then cut it into about 2-inch pieces.
heavy cream– With this recipe, you really need the heavy cream. With many other recipes people want to know if you can use milk instead, and in most cases, I say yes, but with this specific recipe, no. The heavy cream is the thick sauce for this. The fat from the heavy cream brings flavor.
lemon juice– fresh squeezed. The stuff in the bottle does not offer taste, it is just acidic and that won’t add the good lemon flavor we are looking for here. You can leave it out if you prefer, but, if they are going to use it, it should be fresh squeezed.
lemon zest – This does not make this dish super lemony but it adds a wonderful brightness to this dish. You can leave it out if you don’t like lemon flavors.
reserved pasta water – just measure out of the pot before draining the pasta. You may need it to thin out the sauce later in the process.
grated parmesan cheese – for serving (optional.)

How To Make Asparagus Pasta

In a large skillet with deep sides, cook the bacon until crispy over medium-low heat, 8-10 minutes. Take the bacon out and reserve 2 Tablespoons of the bacon grease in the bottom of the pan. Sauté the onion in the bacon grease until softened, 5 minutes. Then add in garlic and sauté for about 30 seconds or until fragrant.

Cook the pasta per the directions on the back of the box. With 1 minute left, add the asparagus to the boiling water with the pasta. Drain well, remembering to reserve ½ cup of pasta water.

While the pasta cooks, finish the sauce. Pour the heavy cream, lemon juice, lemon zest, salt, and pepper into the pan with the onions. Bring to a simmer and simmer for 2 minutes.

Immediately add the pasta with the asparagus to the pan and toss with the sauce. Stir in the cooked bacon.

If it is a little thick, thin it out with the reserved pasta water. Serve immediately.

Craving More Recipes?

Asparagus Pasta

Asparagus pasta is a creamy pasta dish with bacon and a light lemon flavor that works as an easy main or side for everyday meals.

Course Dinner, Main Course, Side Dish

Cuisine American

Prep Time 10

Cook Time 35

Total Time 55

Servings

Calories 475kcal

Author Brandie Skibinski

Ingredients

½ pound bacon, small diced
1 cup small-diced sweet onion (like a Vidalia onion)
2 cloves garlic, minced
1 pound orecchiette pasta (or other small pasta)
1 pound asparagus, ends trimmed, cut into 2-inch pieces
1 ¼ cup heavy cream
3 Tablespoons fresh squeezed lemon juice
zest of 1 lemon
½ teaspoon kosher salt
½ teaspoon pepper
½ cup reserved pasta water
grated parmesan cheese (for serving)

Instructions

In a large skillet with deep sides, cook the 1/2 pound bacon, small diced until crispy over medium-low heat, 8-10 minutes.
Take the bacon out and reserve 2 Tablespoons of the bacon grease in the bottom of the pan.
Sauté the 1 cup small-diced sweet onion in the bacon grease until softened, 5 minutes. Then add in garlic and sauté for about 30 seconds or until fragrant.
Cook the 1 pound orecchiette pasta per the directions on the back of the box.
With 1 minute left, add the 1 pound asparagus, ends trimmed, cut into 2-inch pieces to the boiling water with the pasta. Drain well, remembering to reserve ½ cup of pasta water.
While the pasta cooks, finish the sauce. Pour 1 ¼ cup heavy cream, 3 Tablespoons fresh squeezed lemon juice, zest of 1 lemon, 1/2 teaspoon kosher salt, and 1/2 teaspoon pepper into the pan with the onions.
Bring to a simmer and simmer for 2 minutes.
Immediately add the pasta with the asparagus to the pan and toss with the sauce.
Stir in the cooked bacon.
If it is a little thick, thin it out with the 1/2 cup reserved pasta water. Serve immediately topped with a little grated parmesan cheese (optional)

Notes

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.

Nutrition

Cheeseburger Egg Rolls

Brandie Skibinski — Wed, 03 Jun 2026 13:00:00 +0000

Cheeseburger Egg Rolls have a flavorful ground beef filling fried in an egg roll wrapper and served with a creamy burger dipping sauce!

A Fun Appetizer or Dinner Recipe

I am pretty sure that I can put just about anything in an egg roll wrapper and enjoy it. So, why not a cheeseburger type filling? These cheeseburger egg rolls are simple to make and no one can ever eat just one!

Wow! These were so delicious I made it exactly to your recipe! Don’t change a thing!
– Lisa

Frequently Asked Questions

Can egg rolls be made in the oven?

Yes. I don’t think you get the exact same crispiness but it can be done. Preheat oven to 400F degrees. Place a pan on the bottom rack of the oven that is half-filled with water. Place the egg rolls on a baking sheet lined with aluminum foil. Bake the egg rolls for about 25-30 minutes, making sure to flip them halfway through baking.

How do you make cheeseburger egg rolls in the air fryer?

Yes. Again, I don’t think you get quite the same crispiness and golden color but it can be done. Spray a 5-quart air fryer basket with olive oil non-stick cooking spray. Prepare egg rolls as shown below.
Spray the top and sides of each egg roll with nonstick olive oil spray. Place the egg rolls into the air fryer with the sealed side facing down. Do not overcrowd the basket. You need to leave at least ½ inch to an inch of space around each egg roll.
Then spray the upward facing side of the egg rolls with olive oil non-stick spray (now all surfaces should be sprayed).
Bake at 375F for 5 minutes, flip them over and bake for another 5 minutes. (air fryer does not need to be preheated.)

What is the difference between egg roll wrappers and spring roll wrappers?

Egg roll wrappers are thicker than spring roll wrappers. Egg roll wrappers are better for thicker and heartier fillings. Spring roll wrappers are super crispy while egg rolls wrappers are a bit more chewy. You can use either for this recipe depending on your preference.

What can I substitute for the ground beef?

Ground pork, turkey or chicken can also be used.

What if I don’t like pickles?

Just leave them out! You can add in or leave out whatever you don’t like.

How do I make the sauce taste like Big Mac Sauce?

Try adding a little pickle relish to the sauce ingredients. Or, as a shortcut, just use Thousand Island dressing as the dipping sauce instead of making it from scratch.

Ingredients Needed: (See Recipe Card Below For The Full Recipe)

How To Make Cheeseburger Egg Rolls

In a large pan, fry up the bacon. Once cooked, remove the pieces from the pan and set aside to cool. In the same pan, cook the diced onion until translucent. Add the garlic and cook for just about a minute.Next, add the ground beef to the pan with onions and garlic. Cook and crumble the ground beef. Season mixture with salt and pepper. Cook until the beef is thoroughly cooked. Remove the beef from the heat and drain off any excess liquid and place back into the pan.

Chop the bacon into small pieces. Sprinkle in the cheese, pickles and bacon pieces in with the ground beef mixture. Stir until the cheese is slightly melted. Whisk together the cold water and cornstarch. Use a brush (or your finger) to spread the mixture around the edge of the egg roll wrapper. Add about 3 Tablespoons of the hamburger mix to the bottom corner of the wrapper. Tightly roll the wrapper around the filling one time. Then fold in the outer corners and continue to roll.

Secure the top by lightly stretching the top corner to stick to the wrapper. Repeat this process with the rest of the wrappers until there is no more filling left.

Heat a deep frying pan over medium heat. Fill with the vegetable oil (until about halfway full.) Heat the oil up to about 350f degrees. Once heated, carefully drop in about 4 egg rolls at a time and fry on both sides for about a minute and a half or until the outer layer turns a light golden color on each side. Drain the egg rolls from the oil and place them on a plate with a paper towel or over a cooling rack with a pan underneath. Continue the process until all of the egg rolls have been cooked. Let cool for five minutes before serving.

For the dipping sauce:
Mix all of the ingredients together in a small bowl. Refrigerate for 5-6 minutes to allow the flavors to meld together, then serve.

Craving More Recipes?

Cheeseburger Egg Rolls

Cheeseburger Egg Rolls have a flavorful ground beef filling fried in an egg roll wrapper and served with a creamy burger dipping sauce.

Course Appetizer, Main Course

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 341kcal

Author Brandie Skibinski

Ingredients

For the egg rolls:

4 slices bacon (or precooked bacon crumbles)
½ white onion, finely diced
5 cloves garlic, minced
2 pounds ground beef
½ teaspoon salt
½ teaspoon ground black pepper
1 cup shredded cheddar cheese
½ cup diced pickles
2 teaspoons cornstarch
¼ cup cold water
15-20 egg roll (or spring roll) wrappers
vegetable oil

For the creamy dipping sauce:

½ cup ketchup
2 teaspoons mustard (yellow or Dijon)
1 cup mayonnaise
1 teaspoon onion powder
½ teaspoon garlic powder

Instructions

For the cheeseburger egg rolls:

In a large pan, fry 4 slices bacon. Once cooked, remove the pieces from the pan and set aside to cool. In the same pan, cook 1/2 white onion, finely diced until translucent. Add 5 cloves garlic, minced and cook for just about a minute. or until fragrant.
Next, add 2 pounds ground beef with onions and garlic. Cook and crumble the ground beef. Season mixture with1/2 teaspoon salt and 1/2 teaspoon ground black pepper. Cook until the beef is thoroughly cooked. Remove the beef from the heat and drain off any excess grease and place back into the pan.
Chop the cooked bacon into small pieces. Sprinkle in 1 cup shredded cheddar cheese,1/2 cup diced pickles and bacon pieces in with the ground beef mixture. Stir until the cheese is slightly melted.
Set out an egg roll wrapper on a clean service. In a small bowl, whisk together 2 teaspoons cornstarch and 1/4 cup cold water. Use a brush (or your finger) to spread the mixture around the edge of the egg roll wrapper.
Add about 3 Tablespoons of the hamburger mix to the bottom corner of the wrapper. Tightly roll the wrapper around the filling one time. Then fold in the outer corners and continue to roll. Secure the top by lightly stretching the top corner to stick to the wrapper.
Repeat this process with the rest of the wrappers until there is no more filling left. Heat a deep frying pan over medium heat. Fill with vegetable oil (until about halfway full.)
Heat the oil up to 350F degrees. Once heated, carefully add in about 4 egg rolls at a time and fry on both sides for about a minute and a half or until the outer layer turns a light golden color on each side.
Drain the egg rolls from the oil and place them on a plate with a paper towel or over a cooling rack with a pan underneath.
Continue the process until all of the egg rolls have been cooked. Let cool for five minutes before serving.

For the dipping sauce:

Mix 1/2 cup ketchup, 2 teaspoons mustard (yellow or Dijon), 1 cup mayonnaise, 1 teaspoon onion powder and 1/2 teaspoon garlic powder in a bowl. Refrigerate for 5-6 minutes to allow the flavors to meld together, then serve with egg rolls.

Video

Nutrition

Originally published: August 2020
Updated and republished: June 2026

Beef Taco Rice Casserole

Brandie Skibinski — Tue, 02 Jun 2026 14:00:00 +0000

Beef Taco Rice Casserole is an easy, toss together dinner layered with seasoned beef, rice, cheese and creamy queso for a simple, family friendly meal!

A Filling Casserole Recipe

This Beef Taco Rice Casserole is an easy oven-baked dinner that comes together in so easily, making it perfect for busy weeknights. It’s a great option when you want something filling that can feed a family with minimal prep and cleanup. Serve it with a simple salad or vegetables for a complete meal. You know it’s my kind of meal when it’s simple, filling, and rave worthy for the whole fam.

Frequently Asked Questions:

Is this spicy?

No. I don’t feel like this casserole is spicy. For a spicier dish, use a medium or hot salsa and add diced jalapeños to the rice mixture.

Can this be made in a crock pot?

With every single baked casserole recipe I share, I always get asked if it can be made in a crock pot .Every single one – ha! The truth is, I don’t know until I test it and I never like to guess unless I have personally tried it. Ingredients are way too expensive these days to guess. Sometimes you have to tweak recipes a bit to make them work for slow cookers and I test every recipe at least twice to make sure it works before I share it on here.

My guess is this would work in a slow cooker, you just have to be careful about the rice burning (especially around the edges) with newer slow cookers these days. And it’s possible it could require a bit more liquid added, I just couldn’t say unless I tested it so unfortunately I don’t have a solid answer for you here. If you decide to test it out, please let me know how it goes for you!

What else can I add to this Beef Taco Rice Casserole?

Add-ins like black beans, corn, or diced bell peppers can be mixed into the rice layer for extra flavor and texture. Garnish with additional toppings like diced tomatoes, sliced avocado, or a dollop of sour cream for extra flavor.

Is this too cheesy?

If you don’t like cheese, this is not the recipe for you. It is cheesy because of the shredded cheese and the queso. I suppose you could cut them in half if you don’t like as much cheese but this is a recipe for those who like cheese.

What to serve with Beef Taco Rice Casserole?

I like keeping it simple so I just serve this with salad and a steamed veggie (I absolutely love keeping those bags of steamed vegetables in my freezer!)

How to store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F or in the microwave until warmed through. This can be frozen (if properly stored) for up to 3 months.

Ingredients Needed: (See Recipe Card Below For The Full Recipe)

ground beef– Substitute ground turkey or chicken for the ground beef if preferred.
taco seasoning – use a packet of whatever brand you prefer or use your Homemade Taco Seasoning. If you are concerned about salt or if you think this would be too salty for your tastes, please use low or no sodium options.
water– as needed, per taco seasoning packet instructions
Knorr taco rice– If you don’t have Knorr taco rice (paid affiliate link), you can use another brand of seasoned rice, but adjust the liquid amounts according to the package instructions.
beef broth – you can use low or no sodium broth as well. In fact, I recommend it if you have any sensitivity to salt or are worried this could be too salty.
salsa – you are going to want to use a salsa that you already know you enjoy the taste of. I really like Herdez salsa.
Mexican blend shredded cheese
queso– any brand of your favorite queso should work, or you can use some of your Homemade Queso Dip if you have some ready to go. I do feel like the queso really takes this over the top. You don’t have to add it if you’re worried it will be too much. Sam’s Club sells a really good white queso (not a paid affiliate link) if you can get your hands on it. It’s a larger container so you’d only use about 2 cups for this recipe.

How To Make Beef Taco Rice Casserole

Preheat the oven to 350°F. In a skillet over medium heat, brown and crumble the ground beef until fully cooked.

Drain any excess grease, put back in the skillet then stir in the taco seasoning and the amount of water specified on the packet. Cook according to the packet instructions, then set the taco meat aside.

In a 9×13-inch casserole dish, combine the taco rice packets, beef broth, salsa, and 1 ½ cups of water.

Stir everything together until well mixed.

Evenly sprinkle the cooked taco meat over the rice mixture, distributing it across the dish. Sprinkle the Mexican blend cheese evenly over the top of the taco meat.

Cover the casserole dish tightly with foil. Bake on the middle rack of the preheated oven for 45 minutes.

While the casserole is baking, warm the queso in the microwave in 15-20 second intervals, stirring in between, until smooth and pourable. Note: Do not warm it up with the lid on top. Cover with a paper towel and put it on a plate in case it spills over.

After 45 minutes, remove the foil from the casserole dish. Pour the warmed queso evenly over the top of the casserole. Return the dish to the oven and bake uncovered for an additional 15 minutes. Remove the casserole from the oven and let it cool for 5-10 minutes. Garnish with fresh cilantro before serving. Enjoy!

Craving More Recipes?

Beef Taco Rice Casserole

A cheesy, taco beef and rice casserole.

Course Dinner, Main Course

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 556kcal

Author Brandie Skibinski

Ingredients

1 pound ground beef
1 ounce packet taco seasoning (see notes below)
water (use amount needed on back of seasoning packet instructions)
2 (5.4 ounce) packets Knorr taco rice
1 cup beef broth (can use low or no sodium)
16 ounce jar salsa (use your favorite, see notes below)
1 ½ cups water
2 cups Mexican blend shredded cheese
15 ounce jar queso
fresh cilantro or parsley (optional, for garnish)

Instructions

Preheat the oven to 350°F.
In a skillet over medium heat, brown and crumble the 1 pound ground beef until fully cooked. Drain any excess grease, put back in the skillet then stir in the 1 ounce packet taco seasoning and water (use amount needed on back of seasoning packet instructions). Cook according to the packet instructions, then set the taco meat aside.
In a 9×13-inch casserole dish, combine the 2 (5.4 ounce) packets Knorr taco rice, 1 cup beef broth, 16 ounce jar salsa, and 1 ½ cups water. Stir everything together until well mixed.
Evenly sprinkle the cooked taco meat over the rice mixture, distributing it across the dish.
Sprinkle the 2 cups Mexican blend shredded cheese evenly over the top of the taco meat. Cover the casserole dish tightly with foil.
Bake on the middle rack of the preheated oven for 45 minutes.
While the casserole is baking, warm the 15 ounce jar queso in the microwave in 15-20 second intervals, stirring in between, until smooth and pourable.
Note: Do not warm it up with the lid on top. Cover with a paper towel and put it on a plate in case it spills over.
After 45 minutes, remove the foil from the casserole dish. Pour the warmed queso evenly over the top of the casserole. Return the dish to the oven and bake uncovered for an additional 15 minutes.
Remove the casserole from the oven and let it cool for 5-10 minutes. Garnish with fresh cilantro or parsley (optional) before serving. Enjoy!

Notes

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
If you are concerned about this being too salty for your tastes, I recommend you use low or no sodium options where possible.
This is a cheesy casserole. You can use less cheese and less queso to suit your tastes/preferences. It is also delicious without the added queso.
It is important you use a salsa that you know you enjoy the taste of or use your favorite homemade version. It brings a lot of flavor to this dish so it’s important you know that you enjoy the flavor you are using. This can add a lot of flavor and spice to this casserole if you use one you know you are going to really love.

Nutrition

Strawberry Tiramisu

Brandie Skibinski — Tue, 02 Jun 2026 13:00:00 +0000

Strawberry Tiramisu dessert has layers of ladyfingers, whipped cream and fresh strawberries. It is the most perfectly fresh and easy dessert!

A Delicious No-Bake Recipe

As summer approaches, I start breaking out the no-bake dessert recipes. This Strawberry Tiramisu takes the basics of the traditional tiramisu and turns it on its head by using fresh strawberries, cream cheese instead of mascarpone cheese and juice instead of coffee!

Delicious strawberry tiramisu! It was fresh, light, and just right for Memorial Day! Will definitely make again!
– Cathy

Tips For Making Strawberry Tiramisu

You can use blueberries, raspberries or blackberries if you prefer. I have a Lemon Blueberry Tiramisu recipe if that is a combination you enjoy! I think this just might become your new favorite dessert. I know it has become mine! Just make sure you take the recipe with you when you take this dessert with you to a BBQ. Everyone is going to want the recipe!
The orange juice not only adds flavor to the ladyfingers but it helps to soften the cookies a bit. It doesn’t need to be fresh squeezed unless that is your preference. If you don’t want to use orange juice, you could use milk or even a vanilla flavored coffee creamer.
The reason for warming up the strawberry preserves is to make it thinner and easier to store into the cream cheese mixture.
If you enjoy and are able to find mascarpone cheese, you can use that instead of cream cheese in this recipe.
This dessert needs to be kept refrigerated.
The tiramisu should last about 2-3 days if stored covered in the refrigerator.
I don’t recommend freezing this dessert as the texture will be compromised when you go to defrost it when ready to eat.

Ingredients Needed: (See Recipe Card Below For The Full Recipe)

How To Make Strawberry Tiramisu

For the strawberries: In a large bowl, add sliced strawberries, granulated sugar and lemon juice. Gently stir and set aside. For the filling: In a large bowl combine the softened cream cheese, powdered sugar, and the melted strawberry preserves; beat with an electric mixer on medium speed until blended and smooth.

Stir in one cup of the Cool Whip whipped topping. Set aside. Place ladyfingers in a small bowl and drizzle with orange juice, tossing to coat.

For the topping: In another bowl whisk together the rest of the whipped topping with strawberry extract. Set aside. To assemble: Spread half the cream cheese filling into the bottom of a 9×9 or 11×7 baking dish. You want a deep dish for this.

Follow with a layer of half the lady fingers (breaking up as necessary to make the fit.) Then add half the strawberries (with some juice) on top of lady fingers.

Spread the rest of the cream cheese filling evenly on top of the strawberry layer. Then spread half the strawberry-flavored whipped topping on top of the cream cheese layer.

Evenly layer the rest of the lady fingers. Then layer the rest of the strawberries and juice.

Finally top with the rest of the strawberry flavored Cool Whip whipped topping. Cover with plastic wrap and refrigerate overnight or for at least 6 hours. Top with fresh sliced strawberries before serving.

Craving More Recipes?

Strawberry Tiramisu

No-Bake Strawberry Tiramisu dessert has layers of ladyfingers, whipped cream and fresh strawberries. It is the most perfectly fresh and easy dessert for summer!

Course Dessert

Cuisine American

Prep Time 25

Total Time 25

Servings

Calories 303kcal

Author Brandie Skibinski

Equipment

9×9-inch or 11×7-inch deep dish

Ingredients

For the strawberries:

1 pint fresh strawberries, tops removed and sliced
3 Tablespoons sugar
1 Tablespoon fresh lemon juice

For the filling:

8 ounce package cream cheese, softened to room temperature
½ cup sifted powdered sugar
2 teaspoons strawberry preserves, melted (not boiling hot)
1 package lady fingers
¼ cup orange juice

For the topping:

16 ounce Cool Whip whipped topping, thawed (divided use)
2 teaspoons strawberry extract
fresh sliced strawberries (for garnish)

Instructions

For the strawberries:

In a large bowl, add 1 pint fresh strawberries, tops removed and sliced, 3 Tablespoons sugar and 1 Tablespoon fresh lemon juice. Gently stir and set aside until juices develop.

For the filling:

In a large bowl combine 8 ounce package cream cheese, softened to room temperature, ½ cup sifted powdered sugar and 2 teaspoons strawberry preserves, melted; beat with an electric mixer on medium speed until blended and smooth.
Stir in one cup of the whipped topping (Cool Whip). Set aside.
Place 1 package lady fingers and drizzle with ¼ cup orange juice.

For the topping:

In another bowl whisk together the rest of the whipped topping with 2 teaspoons strawberry extract. Set aside.

To assemble:

Spread half the cream cheese filling into the bottom of a 9×9-inch or 11×7-inch baking dish.
Follow with an even layer of half the lady fingers. Break them up as needed to make them fit.
Then add a layer of half the strawberries (with some juice) on top of the lady fingers.
Spread the rest of the cream cheese filling evenly on top of the strawberry layer.
Next, spread half the strawberry-flavored whipped topping on top of the cream cheese layer.
Evenly layer the rest of the lady fingers on top of the Cool Whip.
Then layer the rest of the strawberries and juice.
Finally, top with the rest of the strawberry flavored Cool Whip whipped topping.
Cover with plastic wrap and refrigerate overnight or of at least 6 hours.
When ready to serve, top with fresh sliced strawberries.

Video

Notes

See post above for the answers to frequently asked questions.

Nutrition

Originally published: April 2017
Updated photos & republished: May 2021