This easy casserole couldn’t be easier to make and it’s full of delicious flavors. Serve it with Cheesy Hashbrown Casserole or Crispy Hash Browns for a family favorite.

Why You’ll Love This Recipe

• Easy breakfast casserole with crescent rolls that comes together fast with just a few ingredients.
• Perfect make-ahead brunch recipe with ham and eggs for holidays, weekends or busy mornings.
• Hearty, cheesy breakfast bake for a crowd that’s filling, flavorful and always a hit.

I am a Blue Diamond Ambassador for Petit Jean Meats and they are sponsoring this post. All thoughts and opinions are my own.
Petit Jean Meats has been a family owned business since 1928! Located in Arkansas, this is a brand I have loved my whole life and you are going to love their tradition of high quality meats! Use their Store Locator or Shop Online to have it delivered right to your front door!

Ingredients for Ham and Egg Bake

• Crescent dough
• Eggs
• Salt
• Pepper
• Onion
• Red bell pepper
• Petit Jean sliced ham
• Swiss cheese

How to Make Ham and Egg Bake

1. Press the dough: Unroll the crescent dough and press it evenly into a greased 9 x 13 baking dish, sealing the seams.
2. Add the cheese: Layer Swiss cheese slices over the dough to cover the bottom.
3. Mix the eggs: In a bowl, beat eggs with salt and pepper until well combined. Pour evenly over the cheese.
4. Layer the toppings: Sprinkle chopped onion and half of the red bell peppers over the eggs.
5. Add diced ham, then top with the remaining bell peppers.

Bake: Bake for 35–40 minutes, or until the eggs are set and the top is lightly golden.

Cool and serve: Let cool for a few minutes before slicing and serving. Cut into large slices to serve as an entrée or small squares to serve as a brunch appetizer.

This is one of those breakfasts that just works when you need something dependable without overthinking it. You get a flaky base, savory ham, and a cheesy egg layer all in one pan. It’s simple, dependable, and always disappears fast, whether you’re serving breakfast, brunch or even breakfast-for-dinner.

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Ham and Egg Bake

Course Main Dishes

Cuisine American

Keyword breakfast casserole, brunch casserole, leftover ham

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Servings 8

Calories 271kcal

Author Milisa

Ingredients

• 8 ounce crescent dough
• 8 ounces Petit Jean Sliced Ham diced
• 6 slices Swiss Cheese
• 6 eggs
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground pepper
• ½ onion diced
• ½ bell pepper diced

Instructions

• Preheat oven to 375°.
• Unroll crescent dough and press into the bottom of a 9 x 13 inch casserole dish. Press seams together.
• Place cheese slices over crescent dough in a single layer.
• Beat eggs in a bowl with salt and pepper.
• Pour over cheese layer.
• Sprinkle onions and half of peppers over the egg mixture.
• Add chopped ham and remaining peppers.
• Bake for 35 – 40 minutes or until eggs are set and crust is golden brown.
• Remove from oven and cut into squares.
• Serve hot or at room temperature.

Notes

Store leftovers in an airtight container in the refrigerator up to 2 days. 

Reheat in toaster oven or oven for 3- 5 minutes or until heated through.

Nutrition

Serving: 2g | Calories: 271kcal | Carbohydrates: 13g | Protein: 15g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 152mg | Sodium: 921mg | Potassium: 165mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 518IU | Vitamin C: 10mg | Calcium: 137mg | Iron: 1mg

More Brunch Favorites

Hashbrown Breakfast Casserole

Baked Denver Omelet

Ham and Egg Salad

Ham, Mushroom & Spinach Quiche

The post Ham and Egg Bake appeared first on Miss in the Kitchen.

While enjoying a Chicken Fajita Taco Salad at our favorite Mexican place, I was inspired to make a chicken pot pie with chicken fajita filling. I can’t wait for y’all to try this one! It’s so delicious and something out of the ordinary.

Why You’ll Love This Recipe

• Creamy Tex-Mex chicken pot pie with queso sauce. Tender chicken, peppers and spices are tossed in a creamy salsa verde and white cheese sauce that makes this pot pie extra rich and flavorful.
• A fun twist on classic chicken pot pie. If you’re looking for an easy Tex-Mex dinner idea with chicken and pie crust, this recipe brings the comfort food you love with bold southwest flavors.
• Simple weeknight comfort food recipe. Using cooked chicken keeps this easy chicken pot pie with salsa verde and queso sauce quick to prep and perfect for busy nights.

Ingredients for Tex-Mex Pot Pie

Cooked chicken
Onion
Bell peppers
Olive oil
Butter
Jalapeño
Granulated garlic
Ground cumin
Chili powder
Salsa verde
White Velveeta
Evaporated milk
Salt
Pie crust
Egg white (for brushing crust)

How to Make Tex-Mex Pot Pie

1. In a saucepan over medium heat, melt the butter.
2. Add finely diced jalapeño and 1/2 cup diced and sauté for 2-3 minutes until softened.
3. Stir in salsa verde, white Velveeta, evaporated milk and salt. Whisk continuously until the cheese is completely melted and smooth. Remove from heat and set aside

4. Heat olive oil in a large skillet over medium heat.
5. Add sliced onion and bell peppers. Cook until tender. Remove from heat and stir in the cooked chicken, cumin and chili powder.
6. Pour the queso over the chicken, peppers and onions. Stir until everything is well combined.

7. Place a pie crust into a pie plate. Spoon filling into pie crust. Add top pie crust over the filling. Trim and crimp the edges as desired and cut a few small slits in the top to vent.
8. Place pot pie on a rimmed baking sheet and bake on the center rack for 45 minutes to one hour until pot pie is golden brown.

9. Allow the pot pie to cool slightly before serving.

Tex-Mex Pot Pie is great with pico de gallo, sour cream and guacamole. Add a side of Mexican Corn for a family-favorite dinner that is sure to break any boring dinner routine.

If you try this Tex-Mex Pot Pie recipe, leave a comment and star rating below and let me know how you liked it.

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Tex-Mex Pot Pie

If you love a cozy pot pie but want something a little more exciting than the classic version, this Tex-Mex Pot Pie is going to be a new favorite. Creamy chicken filling with peppers, spices and white queso sauce is baked under a flaky crust for a hearty dinner that’s packed with bold flavor.

Course Main Dishes

Cuisine American

Keyword chicken casserole, fajita pot pie

Prep Time 5 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Servings 8

Calories 514kcal

Author Milisa

Ingredients

for the white queso sauce

• 1 tablespoon butter
• 1 small jalapeno diced
• ½ cup onion diced
• 2 cloves garlic minced
• ½ cup salsa verde
• 8 ounces white velveeta or American cheese
• 1 cup evaporated milk or heavy whipping cream

for the pot pie

• 2 tablespoons olive oil
• 2 cups onion diced
• 2 cups bell pepper diced
• 3 cups cooked chicken diced (we used grilled chicken thighs)
• 1 teaspoon ground cumin
• ¼ teaspoon kosher salt
• ½ teaspoon chili powder
• 2 pie crusts homemade or store bought
• 1 egg white beaten

Instructions

• Preheat oven to 375°.
• In a saucepan over medium heat, melt the butter.
• Add finely diced jalapeño and 1/2 cup diced and sauté for 2-3 minutes until softened.
• Stir in salsa verde, white Velveeta and evaporated milk. Whisk continuously until the cheese is completely melted and smooth. Remove from heat and set aside
• Heat olive oil in a large skillet over medium heat.
• Add sliced onion and bell peppers. Cook until tender. Remove from heat and stir in the cooked chicken, cumin, chili powder and salt.
• Pour the queso over the chicken, peppers and onions. Stir until everything is well combined.
• Place a pie crust into a pie plate. Spoon filling into pie crust. Add top pie crust over the filling. Trim and crimp the edges as desired and cut a few small slits in the top to vent.
• Brush the top with beaten egg white.
• Place pot pie on a rimmed baking sheet and bake on the center rack for 45 minutes to one hour until pot pie is golden brown.
• Allow the pot pie to cool slightly before serving.

Notes

Store leftovers covered in the refrigerator for up to 3 days.

Reheat in the oven at 325°F until warmed through or in a covered skillet over medium heat, stirring occasionally until heated through.

Nutrition

Calories: 514kcal | Carbohydrates: 33g | Protein: 25g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 81mg | Sodium: 918mg | Potassium: 495mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1724IU | Vitamin C: 55mg | Calcium: 412mg | Iron: 2mg

More Tex Mex Chicken Dinners

Rolled Chicken Tacos

Chicken Tacos

Creamy Chicken Enchiladas

Doritos Chicken Casserole

The post Tex-Mex Pot Pie appeared first on Miss in the Kitchen.

Easy Ground Beef Recipes are my favorite for a quick dinner since we usually have a freezer full of beef and if it’s a Mexican inspired dinner, the whole family is happy.

If we have leftover smoked brisket, we make Brisket Enchiladas and our Creamy Chicken Enchiladas recipe is one of our most requested recipes. For an easy dinner, ground beef enchiladas is a definite winner with Tex-Mex lovers.

Why You’ll Love This Recipe

• Quick & Easy – A straightforward recipe that comes together in under an hour.
• Flavorful & Satisfying – Bold, savory flavors with just the right amount of spice.
• Make-Ahead Friendly – Perfect for meal prep or freezing for later.
• Customizable – Easily swap ingredients to suit your taste or dietary needs.

Ingredients for Ground Beef Enchiladas

• Ground Beef – We like lean ground beef – use what you have on hand.
• Kosher Salt
• Pepper
• Olive Oil
• Onions
• Bell Peppers
• Taco Seasoning
• Soft Taco Flour Tortillas
• Cheddar Cheese
• Red Enchilada Sauce
• Green Onions

How to Make Easy Ground Beef Enchiladas

1. Cook the Ground Beef – Place a large skillet over medium-high heat, add ground beef, season with salt and pepper, and cook until browned. Drain excess grease if necessary.
2. Sauté the Veggies – Add olive oil to the skillet with browned ground beef, stirring in diced onions and bell peppers to the skillet. Cook, stirring occasionally until vegetables are softened.

3. Season the Filling – Stir in taco seasoning and a little water if needed. Remove from heat.

4. Assemble the Enchiladas – Lay out the flour tortillas and spoon the beef mixture onto each one. Sprinkle with shredded cheddar cheese, then roll tightly.
5. Prepare for Baking – Spread a layer of enchilada sauce in the bottom of a baking dish. Arrange the enchiladas seam side down.

6. Pour the remaining sauce over the top of the tortillas.
7. Add Cheese & Bake – Sprinkle additional cheddar cheese over the enchiladas and bake at 375°F until bubbly and golden brown.

8. Garnish & Serve – Remove from the oven and top with cilantro or chopped green onions. Serve hot with your favorite toppings and sides.

Garnishes for Enchiladas

• Sour Cream
• Homemade Salsa or Pico de Gallo
• Guacamole or Diced Avocados
• Candied Jalapenos
• Cilantro
• Sliced Olives

Ground Beef Enchilada Casserole is a a go-to meal that’s perfect for any occasion. Whether you’re feeding a crowd with a Mexican Fiesta Menu or making a weeknight dinner, this recipe delivers on flavor and simplicity.

If you give this Ground Beef Enchiladas recipe a try, be sure to leave a comment and star rating to let us know how you liked it!

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Ground Beef Enchiladas

Ground Beef Enchiladas are a delicious blend of seasoned ground beef, onions, and bell peppers wrapped in soft flour tortillas, smothered with rich enchilada sauce, and topped with melted cheddar cheese.

Course Ground Beef

Cuisine Mexican

Keyword ground beef casserole, ground beef recipe

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Servings 4

Calories 905kcal

Author Milisa

Ingredients

• 1 ½ pounds lean ground beef
• ½ teaspoon kosher salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 onion diced
• 1 bell pepper diced
• 3 tablespoons taco seasoning
• 8 flour tortillas soft taco size
• 3 cups sharp cheddar cheese shredded, 1 cup reserved for the top of enchiladas
• 20 ounces red enchilada sauce (2 cans) mild
• green onions or cilantro optional for garnish

Instructions

• Preheat oven to 375°.
• Place a large skillet over medium-high heat, add ground beef, season with salt and pepper, and cook until browned. Drain excess grease if necessary.
• Add olive oil to the skillet with browned ground beef, stirring in diced onions and bell peppers to the skillet. Cook, stirring occasionally until vegetables are softened.
• Stir in taco seasoning and a little water if needed. Remove from heat.
• Lay out the flour tortillas and spoon the beef mixture onto each one. Sprinkle with shredded cheddar cheese, then roll tightly.
• Spread a layer of enchilada sauce in the bottom of a baking dish. Arrange the enchiladas seam-side down, then pour the remaining sauce over the top.
• Sprinkle reserved cup of shredded cheddar cheese over the enchiladas and bake for 25 – 30 minutes until bubbly and golden brown.
• Remove from the oven and top with chopped cilantro or green onions. Serve with favorite toppings.

Notes

Garnishes for Enchiladas

• Sour Cream
• Salsa or Pico de Gallo
• Guacamole or Diced Avocados
• Candied Jalapenos
• Cilantro

Variations

• Spicy Kick – Add diced jalapeños or cayenne pepper to the ground beef mixture for extra heat.
• Protein Swap – Try ground venison, shredded chicken or ground turkey for a lighter option.
• Cheese Options – Swap cheddar for Monterey Jack or a Mexican cheese blend.
• Tortilla Choices – Use corn tortillas for a more traditional enchilada experience.

Store & Reheat:

• Refrigerate – Store leftovers in an airtight container or cover the pan tightly with plastic wrap and refrigerate for 2 – 3 days.
• Freeze – Wrap enchiladas individually in aluminum foil and store in a freezer-safe bag for up to 3 months.
• Reheat – Warm in the oven in a casserole dish at 350°F until heated through.

Nutrition

Calories: 905kcal | Carbohydrates: 49g | Protein: 64g | Fat: 49g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 190mg | Sodium: 1250mg | Potassium: 838mg | Fiber: 6g | Sugar: 15g | Vitamin A: 2905IU | Vitamin C: 44mg | Calcium: 713mg | Iron: 8mg

Best Sides for Enchiladas

• Easy Spanish Rice is our favorite Mexican rice dish that is ready in under 30 minutes.
• Black Beans Skillet is an easy side that is full of delicious flavors or go with the traditional Refried Beans.
• Skillet Mexican Street Corn is the side dish we make most often and it always gets rave reviews.

The post Ground Beef Enchiladas appeared first on Miss in the Kitchen.

If you are looking for something different to serve for Christmas dinner this year, these shrimp and crab enchiladas are the perfect addition to our Mexican Fiesta Menu that is perfect for a crowd.

Why You Will Love This Recipe

• Great for entertaining or a holiday dinner.
• Perfect balance of creamy sauce and fresh toppings.
• Easy to feed a crowd.

Seafood Enchiladas Ingredients

• Butter
• Onion
• Minced garlic
• Shrimp
• Lump crab (we used crab legs)
• Monterey jack cheese
• Cilantro
• All purpose flour
• Jalapeno
• Ground cumin
• Sour cream
• Milk
• Salsa verde
• Flour tortillas
• Pico de gallo

How to Make Seafood Enchiladas

1. Melt 2 tablespoons butter in a skillet over medium heat. Add onion and garlic and cook until softened. Pour into a large mixing bowl and set aside.
2. In the same skillet, melt 1/4 cup butter, add flour and whisk, cooking 1-2 minutes. Add diced jalapeno and cumin, whisking to combine. Cook for another minute.

3. Whisk in sour cream, milk and salsa verde. Cook, whisking until smooth and thickened. Remove from heat and set aside.

4. Peel, devein and chop the shrimp.
5. Add chopped shrimp, crab, cilantro and 2 cups of shredded cheese to the bowl of onions and garlic. Mix well.

6. Spoon filling into flour tortillas and roll tightly.
7. Place enchiladas seam side down in a large baking dish. Pour sauce over the top.

8. Sprinkle with cheese.
9. Bake at 375° until bubbly and lightly golden.

9. Garnish with cilantro.
10. Top with pico de gallo before serving.

Seafood Enchiladas are rich, creamy and bursting with flavor in every bite. They are perfect for family dinners, casual gatherings or when you just want something a little different for dinner. Serve them with Spanish rice, Mexican corn or a simple salad for a meal everyone will ask for again.

Have you tried this Seafood Enchiladas recipe? Leave a comment and star rating to let us know how they turned out.

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Seafood Enchiladas

Creamy Seafood Enchiladas made with shrimp, crab, salsa verde and melty cheese. An easy baked dinner that feels special but is simple to make.

Course Main Dishes

Cuisine Mexican

Keyword crab enchiladas, Shrimp enchiladas

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Servings 6

Calories 687kcal

Author Milisa

Ingredients

• 2 tablespoons butter
• 1 yellow onion diced
• 4 cloves garlic minced
• 1 pound raw shrimp thawed, peeled, deveined, chopped
• ½ pound lump crab 6 oz can will also work
• 12 ounces monterey jack cheese shredded – divided use
• ½ cup fresh cilantro chopped
• 12 medium size flour tortillas

Enchilada Sauce

• ¼ cup butter
• ¼ cup all purpose flour
• 1 tablespoon jalapeno diced
• 1 teaspoon ground cumin
• 1 cup milk
• ½ cup sour cream
• ⅔ cup salsa verde
• pico de gallo optional for serving

Instructions

• Preheat oven to 375°.
• Melt 2 tablespoons butter in a skillet over medium heat. Add onion and garlic and cook until softened. Pour into a large mixing bowl and set aside.
• In the same skillet, melt 1/4 cup butter, add flour and whisk, cooking 1-2 minutes. Add diced jalapeno and cumin, whisking to combine. Cook for another minute.
• Whisk in sour cream, milk and salsa verde. Cook, whisking until smooth and thickened. Remove from heat and set aside.
• Peel, devein and chop the shrimp.
• Add chopped shrimp, crab, cilantro and 2 cups of shredded cheese to the bowl of onions and garlic. Mix well.
• Spoon filling into flour tortillas and roll tightly.
• Place enchiladas seam side down in a large baking dish. Pour sauce over the top and sprinkle with remaining cheese.
• Bake at 375° for 30- 35 minutes until bubbly and lightly golden.
• Top with pico de gallo before serving.

Notes

Pan Size: I used a 9 x 13 pan for 8 of the enchiladas and a pie dish for the remaining 4. An 11 x 13 baking dish will also work or two 9 x 9 pans.

Variations: Use imitation crab or any other seafood you prefer to the filling.

Storage: Store leftovers in an airtight container in the refrigerator for 2-3 days. 

Reheat:  Wrap in aluminum foil and cook in 350° oven or toaster oven for 15-18 minutes. Alternately, cook in a covered, non-stick skillet over low heat until heated through.

Nutrition

Serving: 2g | Calories: 687kcal | Carbohydrates: 42g | Protein: 39g | Fat: 40g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 208mg | Sodium: 1821mg | Potassium: 482mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1398IU | Vitamin C: 9mg | Calcium: 654mg | Iron: 4mg

More Enchilada Recipes to Try

Ground Beef Enchiladas

Brisket Enchiladas

Chicken Enchiladas

Salsa Verde Turkey Enchiladas

The post Seafood Enchiladas appeared first on Miss in the Kitchen.

Leftover turkey is often our favorite part of Thanksgiving dinner. We always make turkey salad and smoked turkey and dumplings, but I have to say these turkey enchiladas are seriously my favorite.

Why You’ll Love This Recipe

• Simple ingredients that come together quickly.
• Creamy and flavorful salsa verde sauce.
• A great way to use leftover turkey.

How to Make Salsa Verde Turkey Enchiladas

5. Spoon filling down the center of each tortilla and roll them up.

7. Garnish with a little more salsa verde and cilantro.

Serve with sour cream and pico de gallo or guacamole.

Salsa Verde Turkey Enchiladas are an easy dinner that turns leftover turkey into something everyone will be excited to dig into. The creamy filling and salsa verde sauce bake together for a meal full of flavor.

Have you tried this leftover Turkey Enchiladas recipe? Leave a comment and star rating below to let me know how they turned out!

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Salsa Verde Turkey Enchiladas

Salsa Verde Turkey Enchiladas are a quick and delicious way to use leftover turkey. Easy to assemble with a creamy filling and homemade salsa verde sauce for a family friendly dinner.

Course Casseroles

Cuisine American

Keyword leftover turkey recipe

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Servings 6

Calories 718kcal

Author Milisa

Ingredients

Salsa Verde Sauce

• 3 tablespoons butter
• 3 tablespoons all purpose flour
• 1 cup chicken broth
• 1 cup salsa verde plus more for garnish
• ½ cup sour cream
• ¼ cup heavy whipping cream
• 1 tablespoon granulated garlic
• 1 teaspoon ground cumin
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• ½ cup cheddar cheese shredded

For the Enchiladas

• 4 cups cooked turkey white or dark meat
• 8 ounces cream cheese softened
• 2 cups cheddar cheese shredded
• 1 tablespoon granulated garlic
• ½ teaspoons kosher salt
• 1 teaspoon black pepper
• 8 flour tortillas burrito size
• fresh cilantro optional for garnish
• pico de gallo for serving
• sour cream for serving

Instructions

• Preheat oven to 375°.
• Melt butter in a saucepan and whisk in the flour. Cook 1 to 2 minutes.
• Slowly whisk in chicken broth until smooth. Add salsa verde, heavy cream, sour cream, granulated garlic, ground cumin, salt and pepper.
• Bring to a simmer and cook until thickened. Remove from heat and stir in 1/2 cup cheddar cheese until melted.
• Pour one third of the sauce into the bottom of a greased 9 x 13 baking pan.
• In a large bowl, mix together softened cream cheese, shredded cheddar, diced jalapeno, granulated garlic, salt and pepper until combined. Stir in chopped turkey.
• Spoon turkey filling onto flour tortillas and roll up, tuck in the ends to fit into the pan if needed.
• Place each filled tortillas into the pan over the sauce.
• Pour remaining sauce over the filled tortillas.
• Bake uncovered for 30- 35 minutes until sauce is bubbly.
• Remove from oven and rest about 5-10 minutes.
• Spoon more salsa verde over the enchiladas if desired and garnish with cilantro.
• Serve with sour cream and pico de gallo.

Notes

Storage: Store leftover enchiladas in an airtight container in the refrigerator for 3-4 days.

Reheat: Place enchiladas on a foil lined baking sheet in a 350° oven for 15 minutes or until heated through. Also reheats well in a toaster oven or air fryer.

Variations: Use a rotisserie chicken or leftover chicken in place of turkey if that is what you have on hand.

Nutrition

Calories: 718kcal | Carbohydrates: 32g | Protein: 40g | Fat: 48g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 186mg | Sodium: 1691mg | Potassium: 523mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1691IU | Vitamin C: 2mg | Calcium: 476mg | Iron: 3mg

Side Dishes for Enchiladas

Skillet Mexican Street Corn

Easy Spanish Rice

Cliantro Lime Rice

Velveeta Cheese Dip

More Delicious Enchilada Recipes

Creamy Chicken Enchiladas

Ground Beef Enchiladas

Brisket Enchiladas

Pulled Pork Enchiladas

The post Salsa Verde Turkey Enchiladas appeared first on Miss in the Kitchen.

Why You’ll Love This Recipe

• Easy to make with simple ingredients you already have on hand.
• Comfort food at its best with hearty ground beef, cheesy texture and crispy onion topping.
• A family favorite meal that’s great for leftovers or meal prep.

Ingredients for Cheesy Ground Beef and Rice Casserole

• Ground beef
• Worcestershire sauce
• Olive oil
• Onion
• Mushrooms
• Cooked rice
• Greek yogurt or sour cream
• Half and half
• Granulated garlic
• Dried thyme
• Salt
• Pepper
• Onion soup mix
• Shredded Gruyere cheese
• French fried onions
• Fresh parsley for garnish

How to Make Ground Beef Rice Casserole

1. Cook the rice according to package directions and set aside.
2. Brown the ground beef in a large skillet, breaking it up to brown on all sides. Add Worcestershire sauce, stirring until well combined. Remove from the skillet and drain excess grease.

3. Add onions to the skillet with a drizzle of olive oil. Sauté 3 to 4 minutes until softened. Add sliced mushrooms and cook until golden and tender.

4. Stir in Greek yogurt, half and half, and seasonings including granulated garlic, thyme, salt, pepper, and onion soup mix. Mix until creamy and smooth.
5. Return the ground beef and add rice to the skillet. Stir until everything is well combined and coated in the sauce.

6. Top with shredded cheese and French fried onions. Broil 4 to 5 minutes, just until the cheese is melted and the onions are golden and crispy.

7. Garnish with parsley if desired.

Recipe Tips & Variations

• Substitute cheddar, Swiss or mozzarella for the Gruyere if that’s what you have on hand.
• Add steamed broccoli or peas for extra veggies.
• Use ground turkey or chicken for a lighter version.
• Make it ahead by assembling the casserole, refrigerating. Bake in a 350° oven, covered with foil for 40 minutes. Add cheese and French fried onions and continue cooking for 10 -15 minutes.

This Ground Beef Rice Casserole is pure comfort in every bite. It is hearty and delicious, just the kind of easy meal your family will ask for again and again. Make it once and it’ll quickly become a weeknight favorite.

Have you tried this Ground Beef Rice Casserole recipe? Leave a comment and star rating below to let me know how it turned out for you.

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Ground Beef Rice Casserole

Ground Beef Rice Casserole is an easy, comforting dinner loaded with beef, mushrooms, creamy sauce and topped with crispy French fried onions. A cozy weeknight meal the whole family will love.

Course Casseroles

Cuisine American

Keyword ground beef casserole

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 6

Calories 812kcal

Author Milisa

Ingredients

• 3 cups cooked rice
• 6 tablespoons olive oil divided use
• 1 pound lean ground beef
• 3 tablespoons Worcestershire sauce
• 2 cups yellow onion diced
• 8 ounces white mushrooms sliced thin
• ½ cup Greek yogurt or sour cream
• 1 cup half and half
• 1 packet Onion soup mix
• 1 tablespoon granulated garlic
• 1 tablespoon dried thyme
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 cups Gruyere cheese Swiss, cheddar or Monterey jack works too
• 3 cups French Fried Onions
• fresh parsley optional for garnish

Instructions

• Cook the rice according to package directions and set aside.
• If using lean ground beef, add 2 tablespoons of olive oil to an oven-proof, large skillet over medium-high heat. If using 80/20 or less, skip the olive oil. Add ground beef, breaking it up to brown on all sides. Add Worcestershire sauce, stirring until well combined. Remove from the skillet and set aside.
• Cook onions in the skillet, adding additional 2 tablespoons of olive oil, stirring occasionally for 3-4 minutes.
• Stir in sliced mushrooms and add 2 more tablespoons of olive oil if needed. Stir occasionally, cooking until mushrooms are softened.
• Add Greek yogurt, half and half, onion soup mix, garlic, thyme, salt and pepper to the pan, stirring until well combined.
• Remove from heat and stir in ground beef and cooked rice.
• Top with shredded cheese and French fried onions.
• Broil for 3-5 minutes until golden brown and cheese is melted – keep a watchful eye so that it doesn’t burn.
• Remove from oven, garnish with parsley and serve immediately.

Notes

• Substitute cheddar, Swiss or mozzarella for the Gruyere if that’s what you have on hand.
• Add steamed broccoli or peas for extra veggies.
• Use ground turkey or chicken for a lighter version.
• Make it ahead by assembling the casserole, refrigerating. Bake in a 350° oven, covered with foil for 40 minutes. Add cheese and French fried onions and continue cooking for 10 -15 minutes.
• Store leftovers in an airtight container in the refrigerator up to 3 days.
• Reheat on the stovetop, over medium heat, adding a splash of milk. Stir occasionally until warmed through.

Nutrition

Calories: 812kcal | Carbohydrates: 50g | Protein: 37g | Fat: 51g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 110mg | Sodium: 1668mg | Potassium: 740mg | Fiber: 2g | Sugar: 7g | Vitamin A: 596IU | Vitamin C: 7mg | Calcium: 568mg | Iron: 4mg

More Ground Beef and Rice Dinners You Will Love

Korean Ground Beef and Broccoli

Spanish Rice with Ground Beef

Bacon Cheeseburger Rice

Easy Stuffed Pepper Soup

Side Dishes for Ground Beef Rice Casserole

Bacon Green Beans

Mexican Corn

Garlic Asparagus

Cucumber Onion Salad

The post Ground Beef Rice Casserole appeared first on Miss in the Kitchen.

Ground beef recipes are always a hit for a quick and easy dinner and this burrito bake casserole will definitely be on our weekly dinner rotation. It is quick, easy and so delicious.

Ground Beef Tacos, Beef and Bean Burritos, Smothered Burritos and Fajita Pasta are a few of our Tex-Mex favorites for a quick and easy dinner. There are so many great dinner options that start with a pound of ground beef.

Ingredients Needed for Burrito Bake Casserole

• Ground Beef ~ We used 90% lean.
• Taco Seasoning ~ store bought or homemade
• Water
• Salsa
• Refried Beans
• Refrigerated Crescent Roll Dough
• Colby-Jack Cheese, cheddar or pepper-jack – shredded

Optional Toppings:

• Cherry Tomatoes
• Lettuce
• Black Olives
• Sour Cream
• Cilantro

Step By Step Directions for Burrito Bake Recipe

1. Brown ground beef in a large skillet over medium-high heat until browned and crumbly. Drain any excess fat.

2. Add taco seasoning, water and salsa to the pan. Stir until well combined.

3. Mix in refried beans and remove from heat.

4. Unroll crescent dough and press into the bottom of a 9 x 13- inch baking dish.

5. Layer ground beef and bean mixture over the crescent dough and spread evenly.
6. Top with shredded cheese.

7. Bake for 25-30 minutes or until crust is browned and cheese is melted.
8. Remove from oven.

9. Garnish with sliced tomatoes and black olives and cliantro.

10. Serve with shredded lettuce and sour cream.

Recipe Notes

• Storage: Store leftovers in a plastic covered dish in the refrigerator up to 3 days.
• Reheat: Place on a foiled lined baking sheet and cook at 350° for 12- 15 minutes or until heated through.
• Variations: Add diced onions, bell peppers or jalapeños to the skillet and cook with the ground beef. Use any type of shredded cheese you have on hand. Cheddar, pepper-jack or mozzarella also works.
• Crescent Dough Substitutions: If you don’t have crescent dough, refrigerated pie crust or biscuits will also work.
• Make Ahead: Cook the ground beef and bean filling ahead and store in a covered container in the refrigerator up to 2 days in advance. Add crescent dough and top with filling and cheese just before baking.

This Burrito Bake recipe was adapted from Taste of Home and was a big hit with our whole family. The leftovers were just as delicious reheated the next day.

If you are looking for a quick and easy casserole for a weeknight dinner, give this tasty beef and bean Burrito Bake a try.

If you love this recipe as much as we do, please leave a comment and a star review. Help us share on Pinterest, Instagram and Facebook!

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Burrito Bake

This easy Burrito Bake makes a great weeknight dinner starting with a pound of ground beef, refried beans, cheese and crescent dough.

Course Ground Beef

Cuisine American

Keyword burrito bake casserole, burrito casserole, crescent dough burrito bake, ground beef recipe

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 6 Servings

Calories 460kcal

Author Milisa

Ingredients

• 1 pound lean ground beef
• 2 packets taco seasoning
• ½ cup water
• 1 cup salsa
• 16 ounce can refried beans
• 8 oz can refrigerated crescent dough
• 2 cups shredded cheese colby-jack, pepper jack or cheddar

Toppings

• shredded lettuce
• sliced cherry tomatoes
• sliced olives
• sour cream
• cilantro

Instructions

• Preheat oven to 375°.
• Brown ground beef in a large skillet over medium-high heat until browned and crumbly. Drain any excess fat.
• Add taco seasoning, water and salsa. Stir until well combined.
• Mix in refried beans and remove from heat.
• Unroll crescent dough and press into the bottom of a 9 x 13- inch baking dish.
• Layer ground beef and bean mixture over the crescent dough and spread evenly.
• Top with shredded cheese.
• Bake for 25-30 minutes or until crust is browned.
• Remove from oven.
• Garnish with sliced tomatoes and black olives if desired.
• Serve with shredded lettuce, cilantro and sour cream.

Video

Notes

Storage: Store leftovers in a plastic covered dish in the refrigerator up to 3 days.

Reheat: Place on a foiled lined baking sheet and cook at 350° for 12- 15 minutes or until heated through.

Variations: Add diced onions, bell peppers or jalapeños to the skillet and cook with the ground beef. Use any type of shredded cheese you have on hand. Cheddar, pepper-jack or mozzarella also works.

Crescent Dough Substitutions: If you don't have crescent dough, refrigerated pie crust or biscuits will also work.

Make Ahead: Cook the ground beef and bean filling ahead and store in a covered container in the refrigerator up to 2 days in advance. Add crescent dough and top with filling and cheese just before baking.

Nutrition

Serving: 1g | Calories: 460kcal | Carbohydrates: 22g | Protein: 35g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 1598mg | Fiber: 5g | Sugar: 4g

More Ground Beef Recipes to Try

Mexican Fiesta Menu

Mexican Cornbread

Ground Beef Enchiladas

Taco Spaghetti

Best Sides for Taco Night

Mexican Corn

Easy Spanish Rice

Cilantro Lime Coleslaw

Velveeta Cheese Dip

The post Burrito Bake appeared first on Miss in the Kitchen.

Why You’ll Love This Recipe

• Family-friendly comfort food that everyone will enjoy.
• Cheesy, creamy and hearty with a crunchy onion topping.
• Easy to make ahead and perfect for busy nights or Sunday dinner.

Ingredients for Monterey Chicken Spaghetti Recipe

• Spaghetti cooked and drained.
• Chicken – cooked and chopped or shredded.
• Greek Yogurt – adds creaminess and tang. Sour cream works too.
• Milk – to thin the sauce and keep it creamy.
• Cream of Chicken Soup – for the creamiest sauce.
• Spinach – thawed and well-drained.
• Monterey Jack Cheese – shredded.
• Granulated Garlic – for savory flavor.
• Granulated Onion – for savory flavor.
• Salt & Pepper – to season the sauce.
• French’s French Fried Onions – for the crunchy topping.

How to Make Monterey Chicken Spaghetti

1. Cook the pasta: Boil spaghetti in salted water, cooking about half way. Drain and set aside.
2. Mix the sauce: In a large bowl, combine Greek yogurt, milk, cream of chicken soup, garlic, onion, salt and pepper until smooth.
3. Add the chicken and spinach: Stir in chopped chicken, spinach, and 2 cups of shredded Monterey Jack cheese.

4. Combine with pasta: Toss the cooked spaghetti with the chicken mixture until well coated.
5. Assemble the casserole: Pour the mixture into a greased 9×13 baking dish. Sprinkle the top with the remaining 1 cup of Monterey Jack cheese.

6. Bake: Cover loosely with foil and bake at 350°F for 25 minutes. Remove the foil, top with crispy fried onions, and bake for another 10 minutes or until golden brown and bubbly.
7. Serve: Let rest 5 minutes before serving.

Serve with a green salad and garlic bread for an easy weeknight dinner.

I adapted this Monterey Chicken Spaghetti from Plain Chicken and it is one of those recipes you’ll want to keep in your regular dinner rotation. It’s creamy, cheesy and packed with delicious flavor, making it a crowd-pleaser every time.

Whether you’re cooking for your family on a busy weeknight or bringing a dish to share with friends, this baked chicken pasta casserole is guaranteed to be a hit.

Have you tried this Monterey Chicken Spaghetti recipe? Leave a comment and star rating to let us know how it turned out for you.

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Monterey Chicken Spaghetti

Creamy Monterey Chicken Spaghetti is an easy baked pasta casserole with tender chicken, spinach, and Monterey Jack cheese topped with crispy French fried onions. A family favorite dinner!

Course Casseroles

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Servings 6

Calories 869kcal

Author Milisa

Ingredients

• 16 ounces spaghetti
• 1 pound cooked chicken chopped or shredded
• 2 cans cream of chicken soup 10.5 ounces each
• 8 ounces Greek Yogurt or sour cream
• 1 cup milk
• 2 tablespoons granulated garlic
• 1 tablespoon granulated onion
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 12 ounces frozen spinach thawed and well drained (excess liquid squeezed out)
• 3 cups monterey jack cheese shredded, divided use
• 2 cups French fried onions

Instructions

• Boil spaghetti in salted water, cooking about half way. Drain and set aside.
• In a large bowl, combine Greek yogurt, milk, cream of chicken soup, garlic, onion, salt and pepper, whisking until smooth.
• Stir in chopped chicken, spinach and 2 cups of shredded Monterey Jack cheese.
• Toss the cooked spaghetti with the chicken mixture until well coated.
• Pour the mixture into a greased 9×13 baking dish.
• Sprinkle the top with the remaining 1 cup of Monterey Jack cheese and French fried onions.
• Cover loosely with foil and bake at 350°F for 25 minutes. Remove foil and continue to cook another 10 minutes or until casserole is bubbly and golden brown.

Notes

• Make-Ahead: Assemble the casserole up to the baking step, cover with plastic wrap or aluminum foil and refrigerate up to 24 hours. Add 10 minutes to baking time if chilled.
• Storage: Store leftovers in an airtight container in the refrigerator up to 3 days.
• Reheat: Warm in a skillet over medium heat with a tablespoon or two of milk, stirring until heated through.
• Variations: Use pepper jack for a spicy kick. You can also use fresh spinach instead of frozen.

 

Nutrition

Calories: 869kcal | Carbohydrates: 82g | Protein: 52g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.002g | Cholesterol: 118mg | Sodium: 1410mg | Potassium: 1197mg | Fiber: 5g | Sugar: 7g | Vitamin A: 7512IU | Vitamin C: 3mg | Calcium: 620mg | Iron: 4mg

More Spaghetti Recipes You’ll Love

Green Spaghetti

Taco Spaghetti

Creamy Lemon Garlic Spaghetti

Chicken Parmesan

The post Monterey Chicken Spaghetti appeared first on Miss in the Kitchen.

Quick Snapshot

Ready in: 35 minutes
Servings: 4
Best for: Busy weeknights, casual dinners, meal prep

Why You’ll Love This Recipe

• Zero prep needed — no boiling noodles or cooking sauce – just layer and bake!
• Family-friendly and budget-friendly – just 4 ingredients!
• Easy to double for leftovers or feeding a crowd.

Ingredients for Ravioli Lasagna Recipe

• Marinara sauce – I bought the store brand that was on sale – use your favorite or homemade roasted tomato sauce.
• Frozen cheese ravioli – frozen beef ravioli works great too.
• Shredded mozzarella cheese
• Grated parmesan cheese
• Fresh basil (optional, for garnish)

Use a 9×9 casserole dish or double the ingredients for a 9×13 pan for a crowd.

How to Make Ravioli Lasagna

1. Spread a thin layer of marinara over the bottom of your casserole dish.
2. Layer frozen ravioli in a single layer on top of the sauce.
3. Spoon more marinara over the ravioli.

4. Sprinkle with mozzarella cheese.
5. Repeat layers — ravioli and remaining marinara.

6. Top with parmesan cheese.
7. Bake uncovered for 30 minutes, or until hot and bubbly.
8. Garnish with chopped fresh basil, if desired.

What to Serve with Ravioli Lasagna

• Garlic bread or 5 minute breadsticks
• Easy green salad with Italian dressing
• Parmesan Squash for a cozy, balanced meal

This Ravioli Lasagna is one of those dinners you’ll keep coming back to — affordable, satisfying, and ridiculously easy to make. Give it a try this week and let me know if your crew loves it as much as mine!

If you try this recipe, leave a comment and star rating below — I’d love to hear from you!

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Ravioli Lasagna

Easy Ravioli Lasagna is the ultimate weeknight dinner hack! Made with frozen cheese ravioli, marinara, and plenty of cheese for a fast, family-friendly meal.

Course Pasta

Cuisine Italian

Keyword 30 minute meal, baked Italian casserole, pasta bake

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Servings 4

Calories 688kcal

Author Milisa

Ingredients

• 24 ounce Marinara
• 20 ounces frozen cheese ravioli
• 1 ½ cups mozzarella cheese shredded
• ½ cup parmesan cheese finely grated
• fresh basil optional for garnish

Instructions

• Preheat oven to 400°.
• Spread a thin layer of marinara sauce into a 9 x 9 casserole dish.
• Layer 1/2 of the frozen ravioli over the sauce.
• Spoon half of remaining marinara over the ravioli.
• Sprinkle with 3/4 cup of shredded mozzarella.
• Repeat layers with remaining ravioli, marinara, mozzarella and finish with parmesan cheese.
• Bake for 30 minutes or until pasta is cooked through and cheese is bubbly.
• Remove from oven, garnish with fresh basil and allow to rest about 5 minutes before serving.

Notes

• Make it meaty: Add one pound cooked ground beef or sweet Italian sausage between layers if you like a heartier lasagna.
• Feed a Crowd: Double the recipe and bake in a 9×13 pan. Add 15-20 minutes to cooking time. 
• Store leftovers in the refrigerator up to 4 days. Reheat in a cover pan over medium heat, stirring until heated through.

Nutrition

Calories: 688kcal | Carbohydrates: 69g | Protein: 37g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 118mg | Sodium: 2144mg | Potassium: 549mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1118IU | Vitamin C: 12mg | Calcium: 412mg | Iron: 17mg

More Easy Pasta RecipesYou’ll Love

• Ravioli Sauce – Quick stovetop recipe with homemade meat sauce and cheese ravioli.
• Tortellini Pasta Salad – Great as a main dish or side dish with tomatoes, bacon and creamy pesto dressing.
• Creamy Tuscan Ravioli – Quick and easy comfort food with all of the best Italian flavors!
• Spaghetti and Meatballs – The classic Italian dinner that comes together in 30 minutes in one pan!

The post Ravioli Lasagna appeared first on Miss in the Kitchen.

We cooked a Blackberry Chipotle Glazed Ham last weekend and made this easy casserole with the leftovers. If you love chicken pot pie casserole, this is going to be your new favorite dinner.

Why You’ll Love This Recipe

• Easy Weeknight Dinner: Ready with minimal prep time and simple ingredients.
• Perfect for Leftovers: A delicious way to use leftover ham.
• Family-Friendly Comfort Food: Rich flavors that the whole family will love.

Ingredients for Ham Pot Pie Recipe

• Leftover Ham
• Cream of chicken soup
• Sour cream
• Granulated garlic
• Kosher salt
• Black pepper
• Frozen Mixed Vegetables: peas, carrots, corn, green beans
• Frozen Broccoli florets
• Shredded Cheddar Cheese
• Refrigerated crescent dough
• Butter

Step-by-Step Instructions for Ham Pot Pie Casserole

1. Preheat oven to 400°F.
2. Chop leftover ham into bite-size pieces.
3. In a bowl, combine cream of chicken soup, sour cream, granulated garlic, kosher salt and black pepper.
4. Stir in chopped ham, mixed vegetables and broccoli florets until thoroughly combined.

5. Spread the ham pot pie filling evenly into a baking dish.
6. Sprinkle shredded cheese evenly over the top of the ham mixture.
7. Unroll crescent dough and roll each triangle into a crescent shape. Arrange evenly on top of the filling.
8. Brush crescent rolls with melted butter.
9. Cover baking dish with foil and bake for 40 minutes.

10. Remove foil and continue baking for an additional 10-15 minutes or until the filling is bubbly and crescents are golden brown.

Recipe Notes

• Storage: Store leftovers covered in the refrigerator for up to 3 days.
• Reheating: Reheat individual servings in the microwave or warm the entire dish in the oven at 350°F until hot.

Variations

• Crust Variations: Try topping with pie crust, puff pastry or biscuit dough instead of crescent rolls for different delicious options.
• Vegetables: Use any veggies that you like: onions, celery or mushrooms are great additions.
• Cream Soup: Any cream soup will work but If you don’t have cream soup on hand, you can substitute 1/2 cup chicken broth mixed with 1/2 cup heavy cream, thickened with 1 tablespoon cornstarch.

More Leftover Ham Recipes

• Baked Ham Penne Pasta: A creamy and cheesy pasta bake with ham, perfect for an easy dinner.
• Creamy Ham and Potato Soup: Comforting and hearty, loaded with potatoes, ham and savory broth.
• Ham Spinach and Mushroom Quiche: A tasty option for any meal of the day, featuring tender ham, fresh spinach and mushrooms in a flaky crust.

This Ham Pot Pie is the ultimate comfort food recipe—easy to make, delicious and perfect for using up leftover ham.

Give this recipe a try tonight and let me know what you think by leaving a comment and rating below!

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Ham Pot Pie

Ham Pot Pie is perfect for using leftover ham, this savory dish is packed with hearty vegetables and topped with buttery crescent rolls. It’s warm, satisfying and ideal for busy weeknights!

Course Casseroles

Cuisine American

Keyword Cassserole, leftover ham

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Servings 4

Calories 849kcal

Author Milisa

Ingredients

• 1 pound ham cut into bite-sized pieces
• 10.5 ounce cream of chicken soup
• ¾ cup sour cream
• 1 tablespoon granulated garlic
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 12.5 ounces frozen broccoli florets
• 10 ounces frozen mixed vegetables
• 1 cup cheddar cheese shredded
• 8 ounces refrigerated crescent dough
• 2 tablespoons butter melted

Instructions

• Preheat oven to 400°.
• In a bowl, combine cream of chicken soup, sour cream, granulated garlic, kosher salt and black pepper.
• Stir in chopped ham, mixed vegetables and broccoli florets until thoroughly combined.
• Spread the ham pot pie filling evenly into a baking dish.
• Sprinkle shredded cheese evenly over the top of the ham mixture.
• Unroll crescent dough and roll each triangle into a crescent shape. Arrange evenly on top of the filling.
• Brush crescent rolls with melted butter.
• Cover baking dish with foil and bake for 40 minutes.
• Remove foil and continue baking for an additional 10-15 minutes or until the filling is bubbly and crescents are golden brown.

Notes

• Storage: Store leftovers covered in the refrigerator for up to 3 days.
• Reheating: Reheat individual servings in the microwave or warm the entire dish in the oven at 350°F until hot.
• Crust Variations: Try topping with pie crust, puff pastry or biscuit dough instead of crescent rolls for different delicious options.
• Vegetables: Use any veggies that you like: onions, celery or mushrooms are great additions.
• Cream Soup: Any cream soup will work but If you don’t have cream soup on hand, you can substitute 1/2 cup chicken broth mixed with 1/2 cup heavy cream, thickened with 1 tablespoon cornstarch.

Nutrition

Calories: 849kcal | Carbohydrates: 48g | Protein: 41g | Fat: 57g | Saturated Fat: 26g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 142mg | Sodium: 2677mg | Potassium: 1190mg | Fiber: 6g | Sugar: 9g | Vitamin A: 5119IU | Vitamin C: 87mg | Calcium: 315mg | Iron: 3mg

The post Ham Pot Pie appeared first on Miss in the Kitchen.