Dinner Recipes - Tastes Better From Scratch

Seared Scallops

Lauren Allen — Thu, 06 Feb 2025 12:00:00 +0000

This pan Seared Scallops recipe is so easy to make, with a beautiful golden crust and garlic butter sauce to spoon on top. It’s a restaurant-quality dish that you can cook confidently at home!

Seared Scallops is my go-to for effortless elegance.

I’m all about fancy or impressive meals that are really quick and easy to make and pan Seared Scallops definitely makes the cut (so do do Crab Cakes, Beef Tenderloin and Braised Short Ribs!) This scallops recipe is a show-stopper! But scallops are not cheap, so important to cook them perfectly, and I’m going to walk you though exactly how.

And don’t miss my other favorite seafood recipes like Baked Salmon, King Crab Legs, Cioppino, Seafood Pasta, Crawfish Etouffee or Shrimp and Grits!

Buy the right kind of Scallops:

Buy “Dry” Scallops: Dry scallops don’t have any additives and will cook and taste best. “Wet” scallops have been brined in chemicals and water, which keeps them from searing well and may have a more rubbery texture after cooked. If you aren’t sure if they are wet or dry, check the label or ask the fishmonger at the store. No Dry Scallops: If you can’t find any dry scallops, America’s Test Kitchen recommends soaking the wet scallops in a mixture of cold water, lemon juice, and salt for 30 minutes.
Sea Scallops vs Bay Scallops: The most common type of scallop in the US grocery stores and restaurants are sea scallops. Bay scallops are mostly found on the East coast. They are sweeter and a lot smaller. Use either type!

How to cook Scallops:

Prep Scallops: Pat scallops dry with paper towels. (Remove the small side muscle from scallops, if necessary). Season with salt and pepper.

Cook Scallops: Heat oil and butter in a large skillet until hot then arrange scallops with space between them. The oil should be hot enough (but not burned) so the scallops sizzle when added. Don’t overcrowd the pan, so they get a golden crust (cook in batches, if needed). Cook for about 2 minutes, until a golden crust forms on the bottom. Reduce heat to medium high then flip each scallop and cook for 1-2 minutes more, until golden on the bottom and opaque/translucent on the sides.

Check for doneness: Scallops cook very quickly (usually less than 5 minutes). When they’re done they should feel firm with a little bounce. Err on the side of undercooking since you can always return them to the pan to cook longer. They will continue to cook a little as they rest.

Garlic Butter Sauce: Remove cooked scallops from pan then add 2 tablespoons butter, scraping any browned bits from the bottom of the pan. Add 3-4 cloves garlic, juice from half of a lemon, and ¼ cup white wine, chicken or vegetable broth). Cook for 2-3 minutes. Spoon sauce over seared scallops for serving, garnishing with fresh parsley if desired.

Serve Scallops with:

Pasta with the garlic butter sauce
French Green Beans
Roasted Vegetables
Mashed Potatoes
Seafood Pasta
Artisan No Knead Bread
Coconut Rice
Hibachi style with rice, vegetables and yum yum sauce.

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Seared Scallops

This pan Seared Scallops recipe has a beautiful golden crust and is served with the best garlic butter sauce to spoon on top. It's a restaurant-quality dish that you can cook confidently at home!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 126kcal

Author Lauren Allen

Cost 19

Ingredients

1 ½ lbs Sea Scallops*
salt and pepper
1 Tablespoon butter
1/2 Tablespoon olive oil
Garlic and butter for serving

Instructions

Prep Scallops: Pat them dry thoroughly with paper towels. (If necessary, remove the small side muscle from the scallops.) Season with salt and pepper.
Cook: Heat a large skillet over high heat. Add oil and butter. Once hot, add the scallops, spacing them apart so they’re not touching. The oil in the pan should be hot enough that the scallops gently sizzle when added. Cook for 2 minutes (without touching them), until a golden crust forms on the bottom.
Reduce heat to medium high. Gently flip to the other side and cook for another 1-2 minutes, until golden on bottom and translucent/opaque on the sides.
Test for Doneness: Scallops cook very quickly, usually in less than 5 minutes, so use the touch test to check for doneness; if they’re done; they should feel firm, with a little bit of bounce. Err on the side of undercooking them, as you can always add them back the pan to cook longer, if needed. Keep in mind they will continue to cook a little as they rest.
Garlic Butter Sauce: Remove cooked scallops from the pan. Add 2 tablespoons butter, scraping any browned bits from the bottom of the pan. Add 3-4 cloves garlic, juice from half a lemon, and ¼ cup white wine, chicken or vegetable broth. Cook for 2 minutes.
Serve sauce over scallops. Garnish with fresh chopped parsley, if desired. Store leftover scallops in the fridge for up to 2 days.

Video

Notes

Yield: 1 1/2lb Sea Scallops.

Frozen Scallops: Thaw quickly by placing them (in their closed package) in a bowl of ice water, or thaw overnight in the fridge, before using.

Scallops: Buy fresh scallops from the seafood counter, or frozen scallops but allow them to thaw completely before using. Try to buy “dry” scallops, if possible. Wet scallops have been brined in water and chemicals and may not sear as well as dry scallops will. Also, smell them to check for freshness–they won’t have a strong “fishy” odor, if they’re fresh.

Nutrition

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I originally shared this recipe August 2021. Updated February 2025.

Pink Sauce Pasta

Lauren Allen — Tue, 04 Feb 2025 12:00:00 +0000

This creamy Pink Sauce Pasta recipe is warm, comforting, and has the best flavor! It’s inspired by the popular pasta dish at Mama D’s restaurant in Newport, CA.

Pink Sauce Pasta deserves the hype.

If you’re not sure what “pink” sauce is, it tastes like the marriage between the best alfredo sauce and your favorite marinara sauce, and it’s every bit as delicious as it sounds. Pink sauce pasta is a very popular dish at Mama D’s in Newport, CA but I’d argue my homemade version is even tastier than the original.

(The sauce is actually very similar to the base of vodka sauce, without the vodka, and is more creamy while vodka pasta is more tomato based.)

For this pasta dish we fully drench the noodles in sauce before serving, but you could also just make the pink sauce and store in your fridge for a few days. Serve over hot pasta when you’re ready, or use it as a dip for garlic knots, or sauce for pizza, grilled cheese, or chicken wraps.

How to make Pink Sauce Pasta:

Sauté Shallot and Crush Tomatoes: Sauté shallot in butter and oil over medium heat. Add garlic and dry spices and cook for 1 minute. Deglaze with white wine (optional). With clean hands, crush the whole tomatoes right into the pot then pour in the rest of the juice from the can. Turn heat to low and simmer, partially covered, for 30 minutes.

Blend Sauce and Add Cheese: Use a hand immersion blender to purée the sauce, or transfer to a blender and blend until smooth. Pour back in pot over low heat. Add heavy cream and stir to combine. Sprinkle parmesan cheese on top and mix until smooth. Taste and adjust seasonings if needed.

Serve: Add cooked pasta and toss to coat. If sauce is too thick, add a little pasta water to thin. Serve this creamy tomato pasta sauce recipe with fresh basil and parmesan cheese on top.

Make Ahead and Freezing Instructions:

Make Ahead Instructions: Make the pink sauce ahead of time and store in the fridge for up to 5 days.

Freezing instructions: For best results, make the sauce just until adding the cream, cheese and pasta. Freeze for up to 2 months. Thaw in the fridge overnight, then rewarm in saucepan. Stir cream, cheese and pasta.

More Pasta Recipes:

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Pink Sauce Pasta

This creamy Pink Sauce Pasta recipe is warm, comforting, and has the best flavor! It's inspired by a dish at Mama D's restaurant in Newport, CA and is bound to become a family favorite!

Course Main Course

Cuisine American, Italian

Prep Time 15

Simmer 30

Total Time 45

Servings

Calories 739kcal

Author Lauren Allen

Cost 13

Ingredients

1 Tablespoon olive oil
2 Tablespoon butter
6 garlic cloves , minced
1 shallot , finely diced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper , or more to taste
2 teaspoons dried oregano
2 teaspoon dried basil
1/4 teaspoon red chili flakes
1/4 cup dry white wine (58g) , optional
28 ounce can whole peeled tomatoes , San Marzano brand
1 pound rigatoni*
1 1/4 cup heavy cream (300g)
1 cup freshly grated parmesan cheese* (100g)
1 cup fresh basil leaves (24), chopped, for serving

Instructions

Sauté shallot: Heat a large skillet over medium heat. Add butter and oil then once butter has melted, add shallot then cook for 3-4 minutes, stirring often. Add garlic and dry spices then cook for 1 minute.
Optional wine deglaze: Add white wine to deglaze the pan, scraping up any browned bits from the pan. Cook for 2-3 minutes.
Crush Tomatoes: Use (clean) hands to crush the whole tomatoes right into the pot, and add the rest of the juice from the can. Reduce heat to low and simmer, partially covered, for 30 minutes.
Cook rigatoni in salted boiling water, according to package instructions. Reserve 1 cup pasta water, and drain cooked pasta (don’t rinse).
Blend Sauce: Use a blender or hand immersion blender to purée the sauce until smooth. Return to pot over low heat.
Finish: Add heavy cream until combined. Add parmesan cheese then stir until melted and smooth. Taste and add additional seasonings if needed. Add cooked pasta and toss to coat. Add some pasta water as needed, to thin the sauce.
Serve garnished with fresh basil and extra parmesan cheese.

Video

Notes

Yield: Approximately 7–8 cups. Serving Size: About 1.5 cups (~340g).

Pasta: Use any bite-size pasta, like penne, fusilli, farfalle or medium shells.

Cheese: Avoid pre-shredded cheese and use high-quality fresh parmesan cheese that you shred yourself (it will melt better and taste better). Allow cheese to come to room temperature before adding to the sauce.

Protein: Feel free to add cooked chicken, shrimp, or tofu.

Gluten-Free: Use your favorite gluten free bite size pasta.

Make Ahead Instructions: Make the pink sauce ahead of time and store in the fridge for up to 5 days.

Nutrition

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I originally shared this recipe March 2023 . Updated post February 2025.

BBQ Meatballs

Lauren Allen — Thu, 30 Jan 2025 12:00:00 +0000

This easy crockpot BBQ Meatballs recipe could not be more simple with homemade or store-bought meatballs, cooked in a simple BBQ cranberry sauce. They are sweet, tangy, and the ultimate crowd-pleasing appetizer!

Crockpot BBQ Meatballs prepped in 5 minutes.

Everyone loves an appetizer of warm meatballs and I love a crockpot appetizer I can prep ahead and forget! This has got to be the easiest appetizer out there since you just toss everything in the slow cooker and walk away. You can use frozen store-bought meatballs (I recommend the Costco brand) or make and freeze homemade meatballs. It takes just 5 minutes to throw everything in, then come back when it’s time to enjoy them.

Don’t miss my other appetizer recipes, like Buffalo Chicken Meatballs, Pizza Sliders, Toasted Ravioli, and Air Fryer Chicken Wings! If you’re hosting Game Day, check out the Top 5 Superbowl Foods.

How to make BBQ meatballs:

Make Sauce: Pour frozen meatballs in slow cooker and mix together cranberry sauce, cocktail sauce, brown sugar, water, and bbq sauce.

Cook: Pour sauce over meatballs and cook on low for 4-6 hours or high for 2-3 hours. Serve and enjoy!

Storing and Reheating Instructions:

Store leftover crockpot bbq meatball leftovers in an airtight container in the refrigerator.

To Reheat: Add meatballs and sauce to a saucepan and reheat on the stove until warm.

Recipe Variations:

Stovetop Instructions: Pour bbq meatball sauce ingredients into a saucepan, stirring until smooth. Add the meatballs and toss them in the sauce. Bring to a boil then reduce heat and simmer for 8-10 minutes if the meatballs are thawed, 14-16 minutes for frozen meatballs.
Meatballs: I recommend pre-cooked frozen meatballs for this recipe. I like to make a big batch of my homemade meatballs and keep in the freezer to make this recipe anytime. If you want to use fresh uncooked meatballs, I recommend using a lean meat or else it will add extra grease to the sauce.

More Recipes with Meatballs:

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BBQ Meatballs

This easy crockpot BBQ Meatballs recipe could not be more simple with homemade or store-bought meatballs in a simple sauce. They are sweet, tangy, and the ultimate crowd-pleasing appetizer!

Course Appetizer

Cuisine American

Prep Time 5

Cook Time 2

Total Time 2 5

Servings

Calories 262kcal

Author Lauren Allen

Cost 17

Equipment

Slow Cooker

Ingredients

50-60 frozen meatballs (store bought or homemade)*
14 ounce whole cranberry sauce
12 ounces cocktail sauce , or homemade
3/4 cup light brown sugar
1 cup water
1 cup BBQ sauce
green onion , finely chopped for garnish

US Customary – Metric

Instructions

Spray the bottom of your slow cooker lightly with cooking spray. Add frozen meatballs to the bottom of pot.
In a large bowl, stir together cranberry sauce, cocktail sauce, brown sugar, water, and barbecue sauce then pour over meatballs.
Cook on LOW for 4-6 hours or HIGH for 2-3 hours.
Serve warm garnished with chopped green onions, if desired. You could also serve over rice.

Video

Notes

Nutritional label is based off of one serving of 4 meatballs.

Meatballs: I recommend pre-cooked frozen meatballs for this recipe. I like to make a big batch of my homemade meatballs and keep in the freezer to make this recipe anytime. If you want to use fresh uncooked meatballs, I recommend searing them on all sides first on the stove, and use a lean meat or else it will add extra grease to the sauce.

Stovetop BBQ Meatballs: Pour sauce ingredients into a saucepan, stirring until smooth. Add the meatballs and toss them in the sauce. Bring to a boil then turn down the heat and let it simmer for 8-10 minutes if the meatballs are thawed, 14-16 minutes for frozen meatballs.

Store leftover crockpot bbq meatball leftovers in an airtight container in the refrigerator.

To Reheat: Add meatballs and sauce to a saucepan and reheat on the stove until warm.

Nutrition

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I originally shared this recipe October 2016. Updated October 2020 and January 2025.

Mini Meatloaf Recipe

Lauren Allen — Fri, 24 Jan 2025 12:00:00 +0000

The best Mini Meatloaf recipe is delicious and easy to make, cooked in a muffin tin. We top it with a simple homemade sauce that is irresistible.

Mini Meatloaf is a kid favorite meal that we ALL crave.

As much as I love our traditional meatloaf recipe, I make this mini meatloaf in a muffin pan much more often because the meatloaf cooks so quickly, and I love the individual portion sizes.

This is a go-to for me on busy weeknights because the meatloaf and sauce can be made in advance, so they’re ready to go in the oven at dinnertime. Plus, meatloaf muffins are freezer-friendly, so it’s worth making a double batch to have a quick freezer meal ready for another day.

How to make Mini Meatloaf:

Combine: With clean hands, a large spoon, or meat chopper, mix ground beef (or ground turkey), breadcrumbs, BBQ sauce, mustard, onion, chili powder, garlic powder, salt, pepper, and egg until combined.

Bake: Press meat mixture into a standard 12 cup muffin tin, pressing down to fill the cup. Bake at 350°F (175°C) for 15 minutes. While baking, mix all sauce ingredients.

Add Sauce: Spoon sauce over each meatloaf muffin then bake again for 10-15 minutes, or until cooked through (160°F on meat thermometer). Serve with extra sauce, cauliflower salad, roasted vegetables, or mashed potatoes.

Make Ahead, Storing, and Freezing Instructions:

Store leftover meatloaf muffins in an airtight container in the fridge for 3-4 days.
To Make Ahead: Combine meatloaf mixture and press into muffin tin. Cover with plastic wrap and refrigerate up to overnight.
To Freeze: Combine meatloaf mixture and press into greased muffin tin. Cover with plastic wrap and “flash freeze” in the freezer for about an hour. Carefully remove each partially frozen mini meatloaf and transfer to a freezer-safe container. Freeze for up to 3 months. When ready to bake, place frozen meatloaf muffins in the muffin tin and thaw in the frdige overnight. Bake as instructed.

Recipe Variations:

Turkey Mini Meatloaf: With lean ground beef, each mini meatloaf muffin is only 140 calories. If you use ground turkey, it’s only 120 calories (both include the sauce).
Gluten-free Adaptation: Use gluten-free panko breadcrumbs, and gluten-free BBQ sauce.

Serve With:

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Mini Meatloaf Recipe

Our easy and delicious Mini Meatloaf recipe is cooked in a muffin tin, taking less time than traditional meatloaf, and is a kid favorite meal we all crave.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 137kcal

Author Lauren Allen

Cost 12

Equipment

Ingredients

1 1/2 pounds lean ground beef ,or ground turkey (680 grams)
2/3 cup panko bread crumbs , or regular breadcrumbs (100 grams)
1/2 cup onion chopped, (70 grams)
1 Tablespoon barbecue sauce
1 Tablespoon mustard
1/2 teaspoon garlic powder
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 egg , lightly beaten

Meatloaf sauce:

1/3 cup light brown sugar (73 grams)
1/2 cup ketchup (120 grams)
2 teaspoon dijon mustard
1/4 teaspoon ground nutmeg

Instructions

Preheat oven to 350 degrees F.
Mix Meatloaf Sauce ingredients: brown sugar, ketchup, dijon mustard and nutmeg.
Meatloaf Mixture: In a large mixing bowl (using your hands, meat chopper, or a large spoon), combine ground beef, breadcrumbs, onion, 1 Tbsp barbecue sauce, mustard, chili powder, garlic powder, salt, pepper and egg.
Press into muffin tin, divide the mixture evenly among the 12 cups, pressing meat down to fill the cup.
Bake for 15 minutes. Remove from oven and use a paper towel to soak up any grease on the meatloaf. Generously spoon meatloaf sauce over each mini meat loaf. Return to oven for an additional 10-15 minutes or until the meat is cooked through.
Serve with mashed potatoes and any extra sauce.

Video

Notes

Yield: 12 mini meatloaves. Serving Size: 1 mini meatloaf.

Try our traditional Meatloaf Recipe.

Gluten-free Adaptation: Use gluten-free panko breadcrumbs, and gluten-free BBQ sauce.

Store leftover meatloaf muffins in an airtight container in the fridge for 3-4 days.

To Make Ahead: Combine meatloaf mixture and press into muffin tin. Cover with plastic wrap and refrigerate up to overnight.

To Freeze: Combine meatloaf mixture and press into greased muffin tin. Cover with plastic wrap and “flash freeze” in the freezer for about an hour. Carefully remove each partially frozen mini meatloaf and transfer to a freezer-safe container. Freeze for up to 3 months. When ready to bake, place frozen meatloaf muffins in the muffin tin and thaw in the frdige overnight. Bake as instructed.

Nutrition

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I originally shared this recipe September 2013. Updated August 2019, February 2022 and January 2025.

Air Fryer Chicken Wings

Lauren Allen — Wed, 22 Jan 2025 12:00:00 +0000

These crispy Air Fryer Chicken Wings take 5 minutes to prep with basic pantry seasonings. They can be cooked from fresh or frozen and have multiple different sauce options.

Air Fryer Wings are the easiest!

Really though, Air Fryer Chicken Wings are a MUST on game day! I do still love my original crispy baked chicken wings but I love how air fryer wings effortlessly achieve the crisp we want and only take 5 minutes to prep.

Toss them up in any wing sauce you want; it’s fun to have a few different flavors! My wing sauce recipe is a sweet and spicy buffalo sauce, but we also love them with Hot honey, BBQ sauce, and Ranch.

Check out all of my appetizers like Popcorn Chicken, Ham and Cheese Sliders, BBQ Meatballs, and Pulled Pork Nachos!

How to make Air Fryer Chicken Wings:

Dry and Season: Pat wings dry with paper towels. This step is essential for the wings to be crispy. Mix salt, pepper, garlic powder, paprika, and baking powder (has to be aluminum free baking powder) in a small bowl then sprinkle it over the wings. Toss the wings so they all get evenly coated in the seasoning.

Air Fry: Place wings in the air fryer basket, skin side up. Turn them every 5 minutes during cooking time, until they are crispy and browned (15-20 minutes). Remove from air fryer and rest for 5 minutes before tossing in your favorite sauce. Try the buffalo sauce down in the recipe card or Honey BBQ, BBQ, or Ranch!

For Perfectly Crispy Wings:

Pat them Dry. Use paper towels and get the wings as dry as you can before you add seasonings.
Use aluminum-free Baking Powder. This will help the chicken wings have that perfectly brown crispy coating we love. I like to use the red label Rumford brand. Aluminum free is essential or the flavor will be off.
Don’t Stack the Wings. When you arrange the wings in the air fryer, make sure they are in a single layer and have a little space between.

Recipes Variations:

Baked Chicken Wings.
Frozen Chicken Wings: Follow the recipe to prep and season the wings then cook them in the air fryer frozen. Add on about 10 additional minutes, until they are cooked and crispy.

Serve With:

Fresh Veggies and Homemade Ranch
Other finger foods or game-day appetizers, like:
French Fries
Potato Wedges
Baked Mac and Cheese
Rice Pilaf
Buttermilk Cornbread

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Air Fryer Chicken Wings

These crispy Air Fryer Chicken Wings take 5 minutes to prep with basic pantry seasonings. They can be cooked from fresh or frozen and have multiple different sauce options. They are the highlight of every party!

Course Appetizer, Main Course, Side Dish

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 274kcal

Author Lauren Allen

Cost 13

Equipment

Air fryer

Ingredients

4 pounds chicken wings , halved at joints, wing tips discarded
2 Tablespoons baking powder (aluminum free)*
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon paprika
1 teaspoon garlic powder

Buffalo Sauce:

1/3 cup Frank's Wings Hot Sauce
1 1/2 cups light brown sugar
1 Tablespoon water

Instructions

Dry wings with paper towels. This is essential to getting a crispy coating.
Season: Combine salt, pepper, garlic powder, paprika, and baking powder in a small bowl then sprinkle seasoning over the wings, tossing to evenly coat.
Air Fry: Preheat air fryer to 400 degrees. Spray the fry basket with cooking spray. Arrange wings in an even layer, skin side up. Spray the top of the wings with cooking spray and air fry, turning the wings every 5 minutes for about 15 minutes or until crispy. Total cook time will depend on the size of the wings and air fryer but may take up to 20 minutes.
Sauce: Remove from air fryer allow to rest for 5 minutes before tossing in desired sauce.
Buffalo wing sauce: In a medium saucepan over medium heat stir together all sauce ingredients. Mix well until sugar has dissolved.

Video

Notes

Yield: About 24 wings. Serving Size: About 3 wings.

*Nutritional information does not includes buffalo sauce.

Baking Powder: use aluminum free (like Rumford brand). Do NOT use Baking Soda! Baking powder must be aluminum free or the taste will be off.

Frozen Chicken Wings: Follow the recipe to prep and season the wings then cook them in the air fryer frozen. Add on about 10 additional minutes, until they are cooked and crispy.

Baked Chicken Wings

Nutrition

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I originally shared this recipe April 2021. Updated December 2023 and January 2025.

Chicken Noodle Casserole

Lauren Allen — Tue, 21 Jan 2025 12:00:00 +0000

Our easy Chicken Noodle Casserole recipe is the ultimate kid-friendly comfort food! It is made from scratch with a simple white sauce combined with chicken and egg noodles and baked with cheese on top.

Classic Chicken Noodle Casserole, done right.

I love to reinvent the classics and everyhting about this easy Chicken Noodle Casserole is better than Grandmas! The homemade sauce is key–no canned soups, or other processed ingredients–just wholesome, real ingredients that everyone usually has on hand.

It’s definitely a picky eater approved recipe that my entire family loves. It has all of the flavors we love from Chicken Noodle Soup but even more of a “comfort food” vibe, with the pasta and and cheese. It’s a great one for feeding a crowd, or perfect for a meal train for a friend. I also like to to meal prep this recipe with roasted vegetables.

For more comfort-food classics try our Cheese Enchiladas, Instant Pot Pasta and Meatballs, Hamburger Gravy, Fettuccine Alfredo, or American Goulash!

How to make Chicken Noodle Casserole:

Combine: Cook egg noodles according to package instructions. Make the sauce by melting butter in an extra large saucepan. Add flour, salt, pepper, garlic powder, and dried basil, then stir and cook for 1-2 minutes. Whisk in chicken broth slowly, stirring until thickened. In a separate mixing bowl, combine cottage cheese, egg, ½ cup parmesan, and 1 cup mozzarella.

Bake: add chicken, noodles, and cheese mixture, stirring to combine. Transfer to a large casserole dish and bake. Cool for 10-15 minutes before serving.

Serve With:

Make Ahead and Freezing Instructions:

To Make Ahead: Prep the entire chicken noodle bake up to 24 hours in advance, just slightly undercook the egg noodles. Assemble then cover tightly with foil and keep in the refrigerator. Let sit on the counter for 30 minutes before baking as instructed.

To Freeze: Undercook the noodles and only boil them for 4 minutes then follow the recipe to assemble and bake. Allow it to cool completely then cover with a double layer of aluminum foil and keep in the freezer for up to 2 months. Bake from frozen for 1 ½ hours (still covered with foil). Take the foil off and bake for an additional 20-40 minutes until hot and bubbly.

More Must-Make Chicken Recipes:

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Chicken Noodle Casserole

This easy Chicken Noodle Casserole recipe is the ultimate kid-friendly comfort food! It is made from scratch with a simple white sauce combined with chicken and egg noodles then topped with cheese. It's a dish the whole family will cheer for!

Course Main Course

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 431kcal

Author Lauren Allen

Cost 16

Ingredients

12 ounces egg noodles , cooked al dente
1/2 cup butter
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1 teaspoon dried basil
4 cups low-sodium chicken broth
24 ounces cottage cheese , small curd
1 large egg , beaten
2 cups shredded mozzarella cheese , divided
3/4 cup freshly grated parmesan cheese , divided
4 cups cooked chicken , chopped
fresh chopped parsley for garnish, optional

US Customary – Metric

Instructions

Cook egg noodles in a large pot of boiling water, just until al dente, or even 1-2 minutes less. (The noodles will continue to cook later, when baked). Drain, rinse with cold water and set aside. Preheat oven to 350 degrees F.
Sauce: Melt butter in an extra large saucepan over medium to medium high heat. Add flour, salt, pepper, garlic powder, dried basil. Cook, stirring, for 1-2 minutes. Slowly whisk in chicken broth, about a cup at a time, until mixture is thickened, about 5-10 minutes. Remove from heat.
Cheese layer: In a large mixing bowl stir together cottage cheese, egg, 1 cup of mozzarella cheese, and ½ cup parmesan cheese.
Combine: Add chicken, noodles and cheese mixture to the saucepan and stir to combine. Taste and add additional salt, pepper or dried basil, if needed.
Bake: Pour mixture into a 9×13’’ baking dish (or you can bake it right in an oven-safe saucepan it is in). Top with remaining mozzarella and parmesan cheese. Bake, uncovered, for 30-40 minutes or until golden on top and bubbly. Cool for 10-15 minutes before serving.

Video

Notes

Make Ahead Instructions: Prep the dish up to 24 hours in advance, just slightly undercook the egg noodles. Assemble then cover tightly with foil and store in the fridge. Let sit on the counter for 30 minutes before baking as instructed.

Freezing Instructions: Undercook the noodles and only boil them for 4 minutes then follow the recipe to assemble and bake. Allow it to cool completely then cover with a double layer of aluminum foil and keep in the freezer for up to 2 months. Bake from frozen for 1 ½ hours (still covered with foil). Take the foil off and bake for an additional 20-40 minutes until hot and bubbly.

Gluten-Free Adaptations: Use gluten-free egg noodles, and all-purpose flour.

Nutrition

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I originally shared this recipe December 2017. Updated March 2020, November 2023 and January 2025.

Original recipe inspired from Betty Crocker.