Heavenly Homemakers

Encouraging women in homemaking, healthy eating and parenting

How to Serve Festive Holiday Food Without Food Coloring

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I have all kinds of ideas for serving festive holiday food without food coloring, and it’s likely much simpler than you think!

no food dye2

I’m not opposed to someone going out of their way to make real food dye with natural colors that won’t turn our insides purple and our teeth blue. I just don’t personally have the time to do that during this season in my life. There are actually fun options for purchasing natural food coloring, the ingredients of which are made with vegetables. They are pricey, but worth it if you enjoy frosting your Christmas cookies different colors. Check them out here!

But if you want to have fun with food and avoid the trouble and expense of natural food dye, here are some great ways to serve festive food without any food dye at all!

How to serve festive holiday food without food coloring

1. Use real food with real, natural color

It’s too simple, right? If you want something red on your holiday treat, use red food (pomegranates, strawberries, raspberries).

no food dye5

Add a little bit of 100% juice to Cream Cheese Frosting to naturally and easily turn your frosting into pretty colors. Garnish with fresh fruit if you can find some in season!

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2. Serve your holiday food on pretty, festive dishes or on a pretty holiday table cloth

It doesn’t even matter if the plates are made of paper and the tablecloth is made of plastic. These items make serving holiday food so much fun! Or save up and add a few real holiday dishes to your collection each year when they go on sale after the holiday.

no food dye11

3. Use ribbon

It’s amazing how a bit of fabric or colored ribbon will change the look of a food gift!

Sweet gingerbread cookies on the wooden background,selective focus

4. Use cookie cutters

Don’t just limit your use of cookie cutters to cookies! Use small festive cookie cutters for your pie crust too. Here’s our favorite Whole Wheat Pie Crust recipe.

no food dye4

5. Use special holiday muffin and cupcake liners and toppers

It is ridiculous how much fun these are! Cupcake and muffin liners are such a simple way to dress up holiday treats. I watch for them to go on sale after a holiday and I stock up for the next year. (Here are 23 Muffin Recipes, by the way.)

no food dye10

We had a little bit of fun with this idea and made some printable Muffin and Cupcake Toppers for you. Print them in color to cut and use, OR print them in black and white and let your kids color them before you cut them and put them together!

Get this fun, FREE Muffin and Cupcake Topper Printable when you join our Learning Zone. Membership is entirely free and will give you access to this and many more printable family learning resources!

Christmas Muffin and Cupcake Topper Printable

6. Decorate with candy canes

Fine. These have food coloring. But you can buy plastic ones OR you can buy the actual candy canes and use them entirely for decoration. We use them to brighten our table and living room, but we hardly ever actually eat them. They are a perfect way to make your holiday table more festive!

White and red peppermint candy canes in bucket on white background.
7. Serve festive drinks in special mugs and teacups

Somehow they just taste better this way. :) Here’s a link to share 7 holiday drinks that include all real food ingredients.

Cup of hot cocoa and heart shape cookies on wooden background

What fun ways do you serve festive food without using food coloring?

How to Serve Festive Holiday Food Without Food Coloring

 

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Simple White Hot Chocolate

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Pardon the pun, but we are going to fudge just a little bit on this Simple White Hot Chocolate recipe.

white hot chocolate22

On second thought, do not pardon the pun. Puns are great. Puns make life more fun. Embrace the pun. Long live the pun.

puma pants

But for real.

So back to fudging on the Simple White Hot Chocolate recipe. We fudge on this {chocolate} recipe because it contains actual sugar. I hereby declare that at Christmas, we can let our hair down just a little bit {insert rabbit puns here} and enjoy a sweet treat or two. Should we overindulge? I certainly don’t recommend it. I actually only suggest indulging on the treats that are your favorites and really, really, really appeal to you {insert banana puns here}.

white hot chocolate12

white hot chocolate34

white hot chocolate44

If you’re a white chocolate fan, this one is for you. And no doubt, if you are a fan of easy recipes (who isn’t?), you will definitely love this delicious holiday drink!

Simple White Hot Chocolate

Simple White Hot Chocolate
 
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Serves: 6-8
Ingredients
  • 6 cups whole milk
  • 1 cup white chocolate chips*
  • 1 teaspoon vanilla extract
Instructions
  1. Heat milk and chocolate chips in a saucepan over medium heat.
  2. Cook and stir until chocolate is melted (do not boil!).
  3. Remove from heat and add vanilla.
  4. Serve right away!

*I get my White Chocolate Chips from Olive Nation. They offer some with a little bit cleaner ingredients and I love their quality. (Yes, there’s still sugar in these. It’s Christmas. Enjoy the treat. Just don’t drink the entire pot.)

By the way, Olive Nation loves Heavenly Homemakers readers so much that they give us a 20% discount on our orders! Shipping is free when your order is $50 or more. Use the code home for the discount!

For a fun twist, add a teaspoon of Peppermint Extract to this Simple White Hot Chocolate recipe!

Simple White Hot Choclate

Want more fun holiday drinks?

Some of the links in this post are affiliate links.

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12 Family Favorite Real Food Soup Recipes

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Seeing as this is one of the busiest times of the year – and will soon be the coldest – I think having a list full of Real Food Soup Recipes in our back pocket is a good idea. Would you agree?

potato_soup

First, let’s talk Broth. Here’s my tutorial on making Chicken Broth on the stove-top. In addition, here’s my tutorial on making Beef Broth on the stove-top. I actually like making Beef Broth more often, simply because it doesn’t require the tedious task of boning a chicken. But that’s just me trying to save time in the kitchen. :)

I’ve started playing with making broth in my Instant Pot, which truly is easy and a great time saver! That might become my go-to method of broth making!

Either way, I find that it’s wonderful to have a few jars of homemade broth on hand every week during the winter months so I can quickly make soup for my family! And now for our favorite soup recipes!

12 Family Favorite Real Food Soup Recipes

And while we’re on the subject of soup, if you need Cream of Mushroom Soup or Onion Soup Mix, we’ve got a homemade option for you!

12 Family Favorite Real Food Soup Recipes

And with that, I will sign off. After all, this is one of the busiest times of the year. :) I’d love to hear about your favorite soup recipes!

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Easy Chocolate Chip Cheesecake Muffins

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It’s like we just can’t get enough of these cheesecake-topped muffins. We’re loving them at our house! Allow me to remind you of the others in this little series before I share the latest Easy Chocolate Chip Cheesecake Muffins:

The fourth and final (at least for now) cheesecake muffin is this:

chocolate chip cheesecake muffin22

Care to peek inside?

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There’s so much yum in there!

I’m not sure why I saved these for last. Perhaps because most have declared them to be the best of them all? You be the judge. They are all amazing.

Easy Chocolate Chip Cheesecake Muffins

Easy Chocolate Chip Cheesecake Muffins
 
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Author:
Serves: 12-15
Ingredients
  • 2 cups Muffin Mix** or...
  • 1½ cups whole grain flour
  • ⅓ cup brown sugar or sucanat
  • ½ teaspoon baking power
  • ½ teaspoon sea salt
  • 1 egg
  • ½ cup milk
  • ½ cup sour cream
  • ¼ cup melted butter
  • ¼ cup mini chocolate chips
  • Cheesecake topping:
  • 8 ounces softened cream cheese
  • 1 egg
  • 2 Tablespoons real maple syrup
  • ½ teaspoon vanilla extract
  • ¼ cup mini chocolate chips
Instructions
  1. Scoop Muffin Mix or measure dry ingredients together in a bowl.
  2. Add egg, sour cream, milk, and melted butter, stirring until ingredients are combined.
  3. Fold in ¼ cup chocolate chips.
  4. Scoop batter into 12-15 prepared muffin tins.
  5. Prepare cheesecake topping by blending (in a blender or with a hand mixer) cream cheese, egg, maple syrup, and vanilla until smooth.
  6. Spoon 2-3 Tablespoons of cheesecake topping over each unbaked muffin.
  7. Sprinkle chocolate chips over the top of each.
  8. Bake in a 400 degree oven for 18-22 minutes or until muffins are golden brown.

**You really must get our Simple Mixes to Save the Day eBook so you can save time and energy by using the Muffin Mix for this recipe instead!! I LOVE having these mixes on hand!!!

Easy Chocolate Chip Cheesecake Muffins

 

How are your holiday plans coming? Have you been Getting Ahead for the Holidays? I can’t recommend it highly enough!

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Easy Pumpkin Cheesecake Muffins (With or Without Chocolate Chips)

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Are you tired of Pumpkin Spice yet? Oh no. You can’t be. It’s way too early for that. And you haven’t even tried these Pumpkin Cheesecake Muffins yet!

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I did cringe to see a box of Pumpkin Spice Cheerios at the store the other day. Really now. I think we’ve taken this Pumpkin Spice craze just a little bit too far. I love pumpkin and the delicious spices of the season. But I think we should leave our Cheerios alone. And who needs oddly flavored Cheerios anyway when there are these real Pumpkin Muffins with actual cheesecake topping for our dining pleasure?

pumpkin cheesecake muffin22

Better yet, if I give you permission to sprinkle mini chocolate chips on top of the muffins if you wish? Well, I think the holiday season just got significantly more merry and bright. Pour a cup of coffee to go with, and a delicate tear will slip out the side of your eye as you recognize that Jesus really is the reason for the season.

Easy Pumpkin Cheesecake Muffins

Easy Pumpkin Cheesecake Muffins (With or Without Chocolate Chips)
 
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Author:
Serves: 12-15
Ingredients
  • 2 cups Muffin Mix** or...
  • 1½ cups whole grain flour
  • ⅓ cup brown sugar or sucanat
  • ½ teaspoon baking power
  • ½ teaspoon sea salt
  • 2 teaspoons pumpkin pie spice*
  • 1 egg
  • 15-ounces pumpkin puree
  • ¼ cup melted butter or coconut oil
  • Cheesecake topping:
  • 8 ounces softened cream cheese
  • 1 egg
  • 2 Tablespoons real maple syrup
  • ½ teaspoon vanilla extract
Instructions
  1. Mix dry ingredients together in a bowl.
  2. Add egg, pumpkin puree, and melted butter, stirring until ingredients are combined.
  3. Scoop batter into 12-15 prepared muffin tins.
  4. Prepare cheesecake topping by blending (in a blender or with a hand mixer) cream cheese, egg, maple syrup, and vanilla until smooth.
  5. Spoon 2-3 Tablespoons of cheesecake topping over each unbaked muffin.
  6. Sprinkle a few mini chocolate chips on each muffin if you like.
  7. Bake in a 400 degree oven for 18-22 minutes or until muffins are golden brown.

*Find the recipe for our Pumpkin Spice mix here. Or substitute: 1 teaspoon ground cloves, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg in this recipe.

**If you have our Simple Mixes to Save the Day eBook, save time and energy by using the Muffin Mix for this recipe instead!!

Easy Pumpkin Cheesecake Muffins

In case you’d rather eat a Pumpkin Spice Cheerio instead of an actual Pumpkin Cheesecake Muffin, or if you’re someone who doesn’t like pumpkin or the spices that typically accompany this delightful gourd, I will now refer you to this recipes sister recipes:

banana cheesecake muffins22

chocolate cheesecake muffin11

Coming soon: Chocolate Chip Cheesecake Muffins!

chocolate chip cheesecake muffin22

These recipes prove that there is so much to be thankful for this season, am I right?

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Easy Banana Cheesecake Muffins

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Perhaps you’re thinking, why would I make Banana Cheesecake Muffins when I can make Chocolate Cheesecake Muffins?

banana cheesecake muffins11

I’m here to tell you that I actually like these even better than the chocolate muffins. This, from a girl who loves her chocolate. There’s just something about the subtle sweetness, the perfect moistness, and the obvious cheesecake topping that makes these banana muffins rise to the top for me.

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Then there’s the fact that I can think of no better way to use up overripe bananas. Now I watch our uneaten bananas start to turn dark and I’m like, “YES! I’m going to have to make some Banana Cheesecake Muffins with these!”

Notice I said “have to.” Because there is no other option. None at all. The only thing I can possibly do with my blackened bananas is make these Banana Cheesecake Muffins. It is the only way.

Easy Banana Cheesecake Muffins

5.0 from 1 reviews
Easy Banana Cheesecake Muffins
 
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Author:
Serves: 12-15
Ingredients
  • 2 cups Muffin Mix** or...
  • 1½ cups whole grain flour
  • ⅓ cup brown sugar or sucanat
  • ½ teaspoon baking power
  • ½ teaspoon sea salt
  • 1 egg
  • 2 mashed ripe bananas
  • ¼ cup melted butter
  • Cheesecake topping:
  • 8 ounces softened cream cheese
  • 1 egg
  • 2 Tablespoons real maple syrup
  • ½ teaspoon vanilla extract
Instructions
  1. Scoop Muffin Mix or measure dry ingredients together in a bowl.
  2. Add egg, mashed banana, and melted butter, stirring until ingredients are combined.
  3. Scoop batter into 12-15 prepared muffin tins.
  4. Prepare cheesecake topping by blending (in a blender or with a hand mixer) cream cheese, egg, maple syrup, and vanilla until smooth.
  5. Spoon 2-3 Tablespoons of cheesecake topping over each unbaked muffin.
  6. Bake in a 400 degree oven for 18-22 minutes or until muffins are golden brown.

**If you have our Simple Mixes to Save the Day eBook, save time and energy by using the Muffin Mix for this recipe instead!!

Easy Banana Cheesecake Muffins

Check out the sister recipe to this one: Easy Chocolate Cheesecake Muffins. And be watching for more! Easy Pumpkin Cheesecake Muffins and Easy Chocolate Chip Muffins recipes coming soon!

chocolate cheesecake muffin11

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Simple Bacon Cheeseburger Roll

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Go bunless or go home. Wait. That’s just weird. Yes, that’s my weird way of saying that with this Simple Bacon Cheeseburger Roll there is no bun needed.

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Would you look at that bacon-wrapped meat, just waiting to be put into the oven to make everyone come and ask you forty times when dinner will be ready? This is the worst and the best thing about this recipe. All the smells. And the waiting. Because of the bacon and the cheese and the spices and the meat – everyone will be so eager to eat this delicious-smelling dish. It’s the best! And the worst. Life is very hard because of the good smells and the waiting.

Note how simple this is to make. It is also worth a big mention that this can be made ahead of time (up to two days), then slid into the oven in time to bake for dinner (and to frustrate all the people with the smells).

First, lay your bacon in a pan.

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Then press your hamburger meat over the top and sprinkle on everything that makes it smell better and taste better.

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Next, sprinkle on the shredded cheese.

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Then roll it up. Do you see how easy this is?

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You will bake this and smell this and try to be nice while you have to smell it but still wait eat it. We pray for strength to make it through these hard times.

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Then slice it and try to remember to throw out some form of fruit and vegetable because really? We’ve forgotten this nutritional need because today we’re all just in it for the bacon and the smells.

bacon meat33

Simple Bacon Cheeseburger Roll

5.0 from 1 reviews
Simple Bacon Cheeseburger Roll
 
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Serves: 4-6
Ingredients
  • ½ pound bacon
  • 1 pound hamburger meat
  • 1-2 teaspoons garlic powder
  • 2 teaspoons onion salt
  • 1½ cups shredded cheese
Instructions
  1. Lay bacon slices in single file into the bottom of a 9x13 inch baking dish.
  2. Pat hamburger meat evenly over the top of the bacon.
  3. Sprinkle garlic powder and onion salt over the meat.
  4. Top with shredded cheese.
  5. Roll it up.
  6. Bake in a 350 degree oven for 45-55 minutes or until bacon is cooked to your liking.

Simple Bacon Cheeseburger Roll

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The BEST Creamy Mac and Cheese, Made Simpler and Faster

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Back in the olden days of blogging, I shared what became one of my most popular recipes: Creamy Mac and Cheese. What makes this Creamy Mac and Cheese different? It’s made with whole grain pasta and it’s made with a completely different method which gives it the ultimate chance of creaminess. This happens because…

We cook the pasta directly in milk.

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Yes. We dump dry pasta into a pot and we pour in a generous amount of milk (whole milk, because creaminess). We salt it to taste, then we cook and stir until the pasta is tender and the creaminess becomes perfection. We remove it from the heat because we are people who read directions! Then we stir in the cheese and we cry tears of joy as we serve the delicious Creamy Mac and Cheese to our families.

So now, eight years after I first shared this recipe online, I will tell you a fun little tip so you can make this wonderful recipe in an even simpler, faster way. It’s this:

The smaller the noodle, the faster your Creamy Mac and Cheese hits the table.

creamy mac22

It’s kind of a no-brainer. However, I had always used penne or fusilli shaped pasta for this recipe, both of which are similar in size and take about 15 minutes to cook. Fifteen minutes is not a long time to get dinner on the table. But…

One day recently, I used small elbow noodles to make this Creamy Mac and Cheese and boom. The pasta was tender before I’d even cooked the peas or washed the grapes to go with our meal. Sweet! Not only can we make this meal without having to think ahead to thaw meat, we can throw it together even faster if we use a smaller noodle.

I’d say that taking advantage of this tip is really “using our noodle” but then I’d sound like Elmo and I’m not sure that’s how I want you to remember me.

Creamy Mac and Cheese Made Simpler and Faster

4.5 from 2 reviews
The BEST Creamy Mac and Cheese, Made Simpler and Faster
 
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Author:
Serves: 4-6
Ingredients
  • 2½ cups whole grain pasta
  • 3 cups whole milk
  • ½ teaspoon sea salt (more or less to taste)
  • 1 cup shredded cheese
Instructions
  1. Mix pasta, milk, and salt in a large sauce pan.
  2. Cook over medium-high heat stirring almost constantly until the pasta is tender (10-15 minutes).
  3. Remove from heat. (IMPORTANT!)
  4. Add cheese and stir until melted.
  5. Serve immediately.

Keep this recipe in your hip pocket for days you need to get a meal on the table quickly. Use small sized pasta so this will cook more quickly. Serve it with a salad and/or veggies and fresh fruit and you’ve just put a super simple meal on the table in record time.

The BEST Creamy Mac and Cheese

My favorite whole grain pasta to use in this recipe:

  • DeLallo Whole Wheat Elbows (quickest cooking pasta for the Creamy Mac and Cheese recipe!)
  • DeLallo Whole Wheat Penne
  • DeLallo Whole Wheat Fusilli
  • DeLallo Whole Wheat Shells
  • DeLallo Whole Wheat Gemelli (this is our all time favorite pasta shape for all the recipes in the world)

I have successfully made this recipe with Tinkyada Rice Pasta, so gluten-free friends, you get to enjoy this recipe too!

NOTE: It is quite important that you remove the cooked pasta from the heat BEFORE you add the cheese. If the pasta is still cooking when the cheese is added, this may cause the cheese to curdle. In addition, I’ve found that using pre-shredded cheese in this recipe doesn’t work as well because of the added ingredients in the packaging. I use cheese we shred at home for best results.

Creamy Mac and Cheese Varieties

Have you tried this method for making Mac and Cheese? What’s your favorite pasta shape?

Psssssst!

Seeing as this recipe is definitely a Heavenly Homemaker Favorite, you can bet that it’s included in my Best of Heavenly Homemakers book!! (There are only a few recipes included, but this had to be one of them!)

I just peeked and the book is up already on Amazon! Be the first to grab it!!

best of cover4

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Simple Overnight Pumpkin Spice French Toast Casserole

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My favorite aspect of this Simple Overnight Pumpkin Spice French Toast Casserole is that I can get it completely ready the night before, then slide it into the oven in the morning without having to think, measure, talk, or care. Allow me to share with you a bit about myself and how mornings work for me.

pumpkin spice french toast3

I typically get up at least an hour before my family rolls out of bed in the morning. Do you know what that means? That means that for at least one hour every day no one talks to me, asks me questions, makes a request, or assumes I actually know the time of today’s soccer game. Once the people wake up, my brain must be on full power, ready to answer all the questions, write all the sentences, make all the reminders, plan all the meals, and remember to add toilet paper to the list.

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For the first several years of my married-with-kids life, I woke up and immediately hit the ground running. My quiet time in the mornings meant I could actually accomplish something before a small child unraveled my efforts with his sticky but adorable hands. I could get work done without interruption and perhaps enjoy some productivity – in the quiet.

This was all well and good, except that I missed out on one very important aspect needed in life: actual quiet.

I was deceived into thinking that productivity meant checking tasks off my to-do list. Now I know the truth, that productivity can look like rest. Productivity can mean that I’m sitting, savoring, breathing, and simply being loved by the Father in the moments of quiet. Nothing in this world is more productive.

Do I miss out on that precious and much needed hour of work time? No. I absolutely do not. The work is still there. The work still gets done (no it doesn’t). There’s peace in my heart that didn’t exist before I started giving my days to God in the quiet, and this means much, much more than a house full of completed check-lists.

All that to say: Making this French Toast Casserole at night, then effortlessly slipping it into the oven first thing in the morning means that I can still present an amazing breakfast to my family while still enjoying my quiet morning with the Lord. (Though to be clear, sometimes I present a half-hearted breakfast of stale cereal because as easy as this recipe is, I don’t have time to do something like this every night. No one ever died eating the stale cereal and everyone is happier when Mom starts her day with Jesus.)

Simple Overnight Pumpkin Spice French Toast Casserole

Simple Overnight Pumpkin Spice French Toast Casserole
 
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Author:
Serves: 6-8
Ingredients
  • 1 loaf whole grain bread
  • 2½ cups whole milk
  • ¼ cup brown sugar or sucanat
  • 6 eggs
  • 8 ounces pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 Tablespoon Pumpkin Spice*
  • Topping:
  • ½ cup melted butter
  • ¼ cup brown sugar or sucanat
  • ⅓ cup pecan
  • 1 Tablespoon Pumpkin Spice*
Instructions
  1. Cut bread into cubes and spread them into a 9x13 inch baking pan. Set aside.
  2. In a bowl, whisk milk, sugar, eggs, pumpkin puree, vanilla, and pumpkin spice.
  3. Pour liquids over the bread cubes.
  4. Cover the pan and refrigerate overnight (or all day if you plan to make this in the evening for dinner).
  5. Before baking, stir together the topping ingredients.
  6. Sprinkle topping over the prepared casserole.
  7. Place casserole into a COLD oven, then turn it on to 350 degrees.
  8. Bake for 45-50 minutes or until casserole is lightly browned.
  9. Serve with real maple syrup.

*Find the recipe for our Pumpkin Spice mix here. Or substitute: 1 teaspoon ground cloves, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg in this recipe.

Simple Overnight Pumpkin Spice French Toast Casserole

 

Have you been able to find some quiet moments with the Lord in your day? What time of day works best for you to do this?

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From Burrito Bar to Casserole – a 5 Minute Way to Use Leftovers!

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Allow me to tell you about two of my favorite new Simple Meals tricks! From Burrito Bar to Casserole, here are two meals that go together super easily!

chipotle4

The first favorite Simple Meals trick is this: Any time I’ve been privileged to feed a large crowd lately, I have been setting up a Burrito Bar. I fed Asa’s soccer team this way (35+ college male athletes, phew!). I fed Matt’s soccer team this way (20+ college women athletes – Matt’s their assistant coach).

It is important, yet frustrating, to note that I took no pictures of either meal because I always get too busy with the food and the fellowship and I forget to take a picture. I regret this every time. But moving on…

What is great about setting up a Burrito Bar is that each person can build a burrito (or three) to his or her liking. And best yet, those who have food allergies can still eat this meal! (My gluten free friends skip the tortilla but can eat everything else. My dairy free friends can skip the cheese and sour cream and eat everything else. It’s so simple!)

Burrito Bar Fixin’s

chipotle22

And now for my second favorite Simple Meals trick! After I’m finished serving the Burrito Bar, I stir together the leftovers and spread it into a casserole dish. This makes it super easy to put away leftovers! And it makes for a very delicious meal on another day, which takes zero effort!

I fully admit that this doesn’t look super appetizing. For shame. Something so delicious should not look so…blah.

burrito casserole11

I will now attempt to give you an idea of measurements so that you, too, can stir together Burrito Bar leftovers and create a new meal of…what shall we call it? Burrito Bar Casserole? Cheesy Mexican Rice? Mom’s Night Off? Yes, let’s call it that.

From Burrito Bar To Casserole

From Burrito Bar to Casserole - a 5 Minute Way to Use Leftovers!
 
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Author:
Serves: 6-8
Ingredients
  • Leftover cooked chicken or hamburger (1-2 pounds)
  • Leftover cooked rice (2-3 cups)
  • Leftover beans (up to 2 cups)
  • Salsa (2-3 cups)
  • Sour Cream (2-3 cups)
  • Shredded cheese (1-3 cups, optional)
Instructions
  1. Stir these leftovers together, not worrying much about the measurements!
  2. Spread the mixture into a 9x13 inch casserole dish.
  3. Top it with cheese (optional).
  4. Cover and refrigerate until ready to warm and serve. Or cover and freeze for up to two months.
  5. When you are ready to serve this meal, cover it with foil and slide it into a cold oven.
  6. Bake a refrigerated casserole at 350 degrees for about 45 minutes. Bake a frozen casserole at 275 degrees for 2-3 hours or until hot and bubbly.

From Burrito to Casserole - a 5 minute way to use leftovers

Do not get stuck on the measurements for this “casserole.” Simply stir the leftovers together until it looks right for your family. Then your kids might do what mine did, take one bite, and say, “This is actually pretty good.”

Actually?

Yes, because it’s so shocking that my food would taste good. (Okay, but in their defense, it didn’t look super tasty, right?)

More Simple Recipes

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