Beef and Potato Pierogi Casserole Cheesy Layered Beef & Pierogi Bake with Caramelized Onions Ingredients: 1 tablespoon olive oil 1 lb (450g) ground beef 1 medium onion, thinly sliced 2 cloves garlic, minced 1/2 teaspoon smoked paprika Salt and pepper, to taste 1 (16 oz) package frozen potato and cheese pierogies 1 cup sour cream 1/2 cup beef broth 1 cup shredded cheddar cheese 1/4 cup chopped chives or green onions (for garnish) Butter or oil spray (for greasing) Directions: Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or oil spray. In a large skillet over medium heat, heat olive oil. Add sliced onions and cook until golden and caramelized, about 10–12 minutes. Remove and set aside. In the same skillet, cook ground beef until browned, breaking it up with a spoon. Add garlic, smoked paprika, salt, and pepper. Cook another 2 minutes. Remove from heat. In a small bowl, whisk together sour cream and beef broth until smooth. Arrange half the pierogies in the bottom of the baking dish. Spread half the beef mixture over the pierogies, then spoon over some of the sour cream mixture. Repeat layers with remaining pierogies, beef, and sour cream sauce. Top with caramelized onions and sprinkle cheddar cheese evenly across the top. Cover with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes until golden and bubbly. Garnish with chives or green onions and serve warm. Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes Kcal: 410 kcal per serving | Servings: 6 servings #pierogicasserole #beefbake #comfortfoodrecipes #potatopie #cheesybake #heartymeals #familydinnerideas #midwestcooking #easycasserole #homestylecooking #pierogilove #groundbeefrecipe #freezerfriendly #onionandbeef #polishinspired #pierogibake #layeredcasserole #easyweeknightdinners #cheesycomfort #savorypierogi This Beef and Potato Pierogi Casserole is what cozy dinners are made of! Layers of cheesy pierogies, savory beef, and golden onions—pure comfort.

Triple-Dipped Fried Chicken Ultra Crispy Triple-Dipped Buttermilk Fried Chicken Ingredients: 4 bone-in chicken thighs 4 bone-in chicken drumsticks 2 cups buttermilk 2 teaspoons hot sauce (optional) 2 cups all-purpose flour 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon paprika 1 teaspoon cayenne pepper 1 teaspoon black pepper 1 teaspoon salt 2 large eggs 2 tablespoons water Vegetable oil, for frying Directions: In a large bowl, mix buttermilk and hot sauce. Submerge the chicken pieces, cover, and refrigerate for at least 4 hours or overnight for maximum flavor and tenderness. In a separate bowl, whisk together flour, garlic powder, onion powder, paprika, cayenne, black pepper, and salt. In another bowl, beat the eggs with water to create an egg wash. Remove the chicken from the marinade and let excess drip off. Dredge each piece in the seasoned flour, then dip into the egg wash, and finally dredge again in the flour mixture—repeat this step twice for that triple-dipped crunch. Place coated chicken on a rack and let it rest for 10–15 minutes to set the crust. Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 350°F (175°C). Fry the chicken in batches without overcrowding for 12–15 minutes or until golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack or paper towels. Serve hot! Prep Time: 20 minutes + marinating | Cooking Time: 15 minutes | Total Time: 35 minutes + marinating Kcal: 630 kcal | Servings: 4 servings #friedchicken #crispychicken #southernfried #comfortfood #buttermilkfriedchicken #homestylecooking #deepfriedgoodness #crunchyoutside #juicychicken #goldenfried #southerndinner #homemadefriedchicken #familyfavorites #friedchickendinner #chickendrumsticks #cravethecrunch #buttermilkmarinated #triplecoated #soulfoodvibes #classicfriedchicken Crispy doesn’t even begin to describe it! This Triple-Dipped Fried Chicken is a crunchy, juicy masterpiece perfect for your next weekend feast.

Cabbage Roll Soup Hearty Cabbage Roll Soup with Ground Beef and Rice Ingredients: 1 tablespoon olive oil 1 pound ground beef 1 medium onion, chopped 3 cloves garlic, minced 4 cups chopped green cabbage 2 large carrots, peeled and diced 1 (15 oz) can tomato sauce 1 (14.5 oz) can diced tomatoes 4 cups beef broth 1/2 cup uncooked white rice 1 tablespoon Worcestershire sauce 1 teaspoon smoked paprika Salt and pepper to taste 1 tablespoon chopped fresh parsley (optional) Directions: Heat olive oil in a large soup pot over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed. Add chopped onion and garlic to the pot and sauté for 2–3 minutes, until fragrant. Stir in chopped cabbage and carrots. Cook for 5 minutes, stirring occasionally. Add tomato sauce, diced tomatoes (with juices), beef broth, uncooked rice, Worcestershire sauce, smoked paprika, salt, and pepper. Stir well to combine. Bring to a boil, then reduce heat and simmer for 25–30 minutes, or until rice is tender and cabbage is softened. Taste and adjust seasoning if necessary. Garnish with fresh parsley before serving. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 290 kcal | Servings: 6 servings #cabbagerollsoup #comfortfood #souprecipes #easymeals #onepotmeal #groundbeefrecipes #riceandsoup #familydinners #homemadesoup #savoryflavors #heartyrecipes #healthycomfortfood #cabbagecooking #cozyeats #homestylecooking #soupseason #mealprepideas #easyweeknights #lowcostmeals #souplovers Cold weather calls for something warm and hearty—like this Cabbage Roll Soup! Everything you love about classic cabbage rolls, now in an easy one-pot meal.

Angel's Old Fashioned Beef Stew Hearty Homestyle Beef Stew with Potatoes, Carrots, and Herbs Ingredients: 2 lbs beef chuck, cut into 1 ½-inch cubes Salt and freshly ground black pepper, to taste 3 tablespoons all-purpose flour 3 tablespoons olive oil or vegetable oil 1 large yellow onion, chopped 3 garlic cloves, minced 3 tablespoons tomato paste 1 cup dry red wine (or additional beef broth) 4 cups beef broth 1 tablespoon Worcestershire sauce 1 teaspoon dried thyme 2 bay leaves 4 large carrots, peeled and cut into 1-inch pieces 3 large potatoes, peeled and cut into chunks 2 celery stalks, chopped Fresh parsley, chopped (for garnish) Directions: Season beef with salt and pepper, then toss with flour to lightly coat. Heat oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, brown beef on all sides. Transfer to a plate. In the same pot, add onion and cook until softened, about 5 minutes. Stir in garlic and tomato paste, cook for 2 more minutes. Pour in red wine and scrape up any browned bits. Let simmer 2–3 minutes. Return beef to the pot. Add beef broth, Worcestershire sauce, thyme, and bay leaves. Bring to a boil, then reduce to low, cover, and simmer for 1½ hours. Add carrots, potatoes, and celery. Cover and cook another 45 minutes or until vegetables and beef are tender. Remove bay leaves. Adjust seasoning with salt and pepper. Serve hot, garnished with chopped parsley. Prep Time: 20 minutes | Cooking Time: 2 hours 15 minutes | Total Time: 2 hours 35 minutes Kcal: Approximately 465 kcal per serving | Servings: 6 servings #beefstew #homestylecooking #comfortfood #wintermeals #stewseason #oldfashionedrecipes #heartymeals #familydinner #slowcooking #classicbeefstew #dutchovenrecipes #rusticfood #soulfood #traditionalcooking #potatoandcarrot #slowcookbeef #stewedbeef #homecookedmeal #fallrecipes #cozyfood Nothing says comfort like Angel's Old Fashioned Beef Stew — tender beef, rich broth, and hearty vegetables in every spoonful!

Chicken Spaghetti Creamy Cheesy Chicken Spaghetti Bake Ingredients: 12 oz spaghetti 2 cups cooked chicken, shredded 1 (10.5 oz) can cream of mushroom soup 1 (10.5 oz) can cream of chicken soup 1 cup sour cream 1 1/2 cups shredded cheddar cheese 1/2 cup diced green bell pepper 1/2 cup diced onion 2 cloves garlic, minced 1 tablespoon olive oil 1/2 teaspoon black pepper 1/2 teaspoon salt 1/2 teaspoon paprika 1/2 cup shredded mozzarella cheese (optional, for topping) Directions: Preheat oven to 350°F (175°C). Cook spaghetti according to package directions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add onion, bell pepper, and garlic; sauté until softened, about 4 minutes. In a large bowl, combine cooked spaghetti, shredded chicken, cream of mushroom soup, cream of chicken soup, sour cream, cheddar cheese, sautéed vegetables, salt, pepper, and paprika. Mix well. Transfer mixture to a greased 9x13 inch baking dish. Sprinkle mozzarella cheese on top if desired. Bake uncovered for 25-30 minutes, or until bubbly and golden on top. Let cool slightly before serving. Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes Kcal: 450 kcal | Servings: 6 servings #chickenspaghetti #comfortfood #easycasserole #cheesypasta #homemadecasserole #familydinner #weeknightdinner #italiancomfortfood #spaghetti #chickenrecipes #casserolerecipe #cheeseplease #dinnerideas #homestylecooking #pasta #heartymeals #foodie #dinnerrecipes #bakedpasta #onepotmeal Cozy up tonight with this creamy, cheesy Chicken Spaghetti — a perfect weeknight comfort meal that everyone will love! 🍝🧀🐔