There is that one type of happiness one experiences when one returns home to a warm, home cooked meal at the end of the day at work. The world stops the moment you put it into your mouth: flavours wrap around you like a shawl, air crackles with familiarity, and the haze of the day starts to unpeel. Comfort food is never about becoming full; it’s about how you take care of your soul and find a little sanity in your crazy lives. This book is celebrating that moment delicious food that stops you in your tracks, takes a sniff, and relearns how to eat at home. Cooking is never ever supposed to be drudgery or a timed game.
These foods are chosen because they are able to convey robust taste and real warmth in a basic and spontaneous way. They remind us that even the simplest ingredients can be made into something widely remembered if some respect is given towards it. From decadent casseroles to flaky pie crusts and saucy stew, every recipe is a nod to comfort food and sentimentality a reminder that food doesn’t need to be fancy to be wholesome.
Whether you are a serious home cook or simply looking to learn how to get your groove on in the kitchen, this book will inspire the desire to cook in you. You’ll discover how humble ingredients can become soaring food with a pinch of patience, a dash of imagination, and a whole lot of heart. So roll out your apron, pick up your hot mug of something, and let’s get to work on putting taste and peace on the table.
1. Supreme Twice Baked Potatoes
There’s a reason why baked potatoes have been a family staple for generations because they’re comforting, convenient, and infinitely adaptable. But flip that old standby onto its side and double bake it and something alchemy happens. The method turns that humble potato into something crunchy on the outside, airy on the inside, and redolent of comforting flavor with every bite. It’s so tastily balanced between country plain and rich indulgence that it’s a centerpiece in itself and not a side dish.
Highlights:
- Light butter filling in golden crunchy casing.
- Quick to stack with cheese, herbs, or bacon.
- Easy ingredients but plenty of taste.
- Wonderful as a main course or comforting side dish.
- Chefs’ choice for ease and temptation.
What sets these potatoes apart is texture a crunchy exterior yielding to silky, smooth mash that’s a winter’s hug. The scent of butter wafted on the wind invites everyone to the table well in advance of the time when dinner actually is served. Every bite is so rich and filling, a testament to the fact that sometimes the simplest of things will make one happiest. Served atop roasted meat or served as a main over a pinch of salt atop, the dish is warm and comforting to the core.
Ultimate Twice-Baked Potatoes
Equipment
- 1 Baking Sheet For baking potatoes
- 1 Large, deep skillet For cooking bacon
- 1 Large Mixing Bowl For potato filling
- 1 Electric Hand Mixer For blending potato mixture
- 1 Sharp Knife and Spoon For slicing and scooping potatoes
Ingredients
Main
- 4 large baking potatoes
- 8 slices bacon
- 1 cup sour cream
- ½ cup milk
- 4 tablespoons butter
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup shredded Cheddar cheese divided
- 8 green onions sliced, divided
Instructions
- Gather ingredients and preheat the oven to 350 degrees F (175 degrees C). Dotdash Meredith Food Studios
- Bake potatoes in the preheated oven until tender, about 1 hour, depending on the size of your potatoes. Set potatoes aside until cool enough to handle. Dotdash Meredith Food Studios
- Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Dotdash Meredith Food Studios
- Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. Dotdash Meredith Food Studios
- Add sour cream, milk, butter, salt, pepper, 1/2 cup cheese, and 1/2 of the green onions to the potato; mix with a hand mixer until well blended and creamy. Dotdash Meredith Food Studios
- Spoon the mixture into the potato skins; top each with remaining cheese, green onions, and bacon. Dotdash Meredith Food Studios
- Return potatoes to the preheated oven and continue baking until the cheese is melted, about 15 minutes. Serve Hot! Dotdash Meredith Food Studios
Notes
2. Slow Cooker Beef Stew
There is nothing quite as appealing as the aroma of beef stew cooking all day to comfort and warm the senses. The slow cooker takes everyday ingredients beef, potatoes, carrots, and herbs and turns them into intensively flavored meal that’s cooked all day long, but the appliance does all the work. It’s cozy, homey, and great for those days when you want home cooked meal but can’t spare time from the office all day.
Key Points:
- Tender mouth scooping slow cooked meal.
- Flavours built layer on layer from vegetables, wine, and herbs.
- Easy “set and forget” preparation.
- Thick, full bodied gravy great for mopping up with bread.
- Comfort food that’s served best hot in home style.
When finally you lift the lid, steam rises with the homey aroma of ease rich, earthy, and comforting. Spoon by spoon brings nourishing beef in creamy gravy and zesty, sweet vegetables. It’s a meal that begs for seconds and ungrumbling enjoyment. With a crusty bread on the side or butter mash, this stew feeds the family; it cools the home and eases the heart.
Slow Cooker Beef Stew
Equipment
- 1 6-Quart Slow Cooker
- 1 Large Nonstick Skillet
- 1 Whisk
- 1 Chef’s knife
- 1 Cutting Board
Ingredients
Main
- 2 pounds beef chuck cut into 1 1/2-inch pieces
- 1 teaspoon sweet paprika plus more for garnish
- Kosher salt and freshly ground black pepper
- 1/3 cup all-purpose flour plus more for coating
- 3 tablespoons olive oil
- 1 pound small white potatoes halved
- 1/2 pound cremini mushrooms halved
- 3 medium carrots cut into 1-inch chunks
- 1 medium onion chopped
- 2 tablespoons tomato paste
- 1 cup red wine
- 2 cups low-sodium beef broth
- 3 sprigs fresh thyme
- 1 teaspoon caraway seeds optional
- 1/2 cup loosely packed parsley leaves chopped
- Sour cream for serving
Instructions
- Toss the beef with the paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the beef and cook undisturbed until it begins to brown, about 3 minutes. Continue to cook, turning the beef as needed, until mostly browned, about 3 minutes more. Remove the skillet from the heat and transfer the beef to the insert of a 6-quart slow cooker; add the potatoes, mushrooms, carrots and onions and stir to combine.
- Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it’s OK if there are some lumps). Add the beef broth, thyme, caraway if using, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking; continue simmering and whisking until the gravy is smooth and thick, about 4 minutes.
- Pour the gravy into the slow cooker, cover and cook on low for 8 hours. The meat and vegetables should be tender.
- Season with salt and pepper and stir in the parsley. Serve the stew in bowls with dollops of sour cream and a sprinkle of paprika.
Notes
3. Classic Goulash
An unadulterated people pleaser, goulash is the ultimate testament to our passion for the one pot meal. The American version of the meal combines rich textured ground beef, pasta and tomato base in a dish that’s comforting, hearty, and flat out nostalgic. Easy to prepare and quick to make, cheap, and always guaranteed to thaw the cockles of your heart a comforting spoonful after a terrible day.
Highlights:
- Easy, budget friendly, single pan cooking.
- Warming comfort ingredients with full on flavor.
- A meal that will please the entire family.
- Perfect combination of salty and acidic flavor.
- Classic home style, old fashioned charm.
As it simmers, the sauce thickens into a rich coating that clings to every piece of pasta, promising a satisfying forkful each time. There’s a warmth that goes beyond temperature it’s emotional, bringing back memories of childhood dinners and shared laughter. Pair it with a sprinkle of cheese or a slice of bread, and you’ve got a timeless recipe that proves comfort food doesn’t need refinement; it simply needs heart.
Classic Goulash
Equipment
- 1 Dutch Oven Or a large heavy-bottomed pot
- 1 Chef’s knife
- 1 Cutting Board
- 1 Wooden Spoon or Spatula For stirring and breaking up meat
- 1 Measuring Cups/Spoons
Ingredients
Main
- 1 tablespoon olive oil
- 1 large yellow onion chopped
- 2 pounds lean ground beef
- 3 cloves garlic chopped
- 3 cups water
- 2 15 ounce cans tomato sauce
- 2 14.5 ounce cans diced tomatoes
- 3 tablespoons soy sauce
- 2 tablespoons dried Italian herb seasoning
- 1 tablespoon seasoned salt or to taste
- 3 bay leaves
- 2 cups uncooked elbow macaroni
Instructions
- Gather all ingredients. Stacy Allen / Food Stylist: Julian Henserling / Prop Stylist: Christina Daley
- Heat olive oil in a large Dutch oven over medium-high heat. Add onion and cook 3 minutes, stirring often. Stacy Allen / Food Stylist: Julian Henserling / Prop Stylist: Christina Daley
- Add ground beef and cook, breaking up the meat until it is evenly browned, about 5 minutes. Add garlic and cook 3 minutes, stirring often. Stacy Allen / Food Stylist: Julian Henserling / Prop Stylist: Christina Daley
- Stir in water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, seasoned salt, and bay leaves. Bring to a simmer, cover and cook 5 minutes, stirring halfway through. Stacy Allen / Food Stylist: Julian Henserling / Prop Stylist: Christina Daley
- Stir in uncooked macaroni, cover, and simmer over medium heat until pasta is tender, 11 to 13 minutes, stirring occasionally. Stacy Allen / Food Stylist: Julian Henserling / Prop Stylist: Christina Daley
- Remove from heat, discard bay leaves, and serve. Stacy Allen / Food Stylist: Julian Henserling / Prop Stylist: Christina Daley
Notes
4. Brown Sugar Meatloaf
Comfort food in and of itself is meatloaf, but it isn’t until brown sugar is added that it receives its delicious makeover. Brown sugar roasts in a beautiful glaze, sweet and sticky and crunchy on the outside, just balanced by the meatiness of the meat within. Even the scent of cooking itself can be homecoming a guarantee that something supremely, supremely comforting is shortly to appear on the dinner table.
Highlights:
- Sweet and savory caramel glaze.
- Tender, dream slicing texture.
- No need for special ingredients just pantry staples.
- Perfect for weeknight dinners or entertaining guests.
- Will please traditionalists and newcomers alike.
Slicing into the loaf reveals a rich, highly spiced interior contained in a glaze of crispy, shiny golden crust that beckons appetitively. Every bite is a balanced mixture of brown sugar sweetness and meaty center richness. Paired with high rich mash and steamed greens, it’s dinner and then some, proof that even the most plebeian of dinners can be elevated to something worthy by being lovingly made.
Healthier Brown Sugar Meatloaf
Equipment
- 1 9×5 inch Loaf Pan Ensures proper shape and even cooking for the meatloaf.
- 1 Large Mixing Bowl For combining all meatloaf ingredients effectively.
- 1 Instant-Read Thermometer Crucial for accurately checking internal temperature to ensure doneness and prevent overcooking.
- 1 Measuring Cups and Spoons For precise ingredient measurement.
- 1 Spatula or Mixing Spoon For combining ingredients and shaping the loaf.
Ingredients
Main
- cooking spray
- 3 tablespoons packed brown sugar
- ½ cup ketchup
- 1 ½ pounds lean ground beef
- 1 small onion chopped
- ¾ cup low-fat 1% milk
- ¾ cup whole wheat bread crumbs
- 2 large eggs
- ¼ cup chopped parsley
- 1 ½ teaspoons salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground ginger
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×5-inch loaf pan with cooking spray.
- Press brown sugar into the bottom of the prepared loaf pan; spread ketchup over sugar.
- Mix together ground beef, onion, milk, bread crumbs, eggs, parsley, salt, black pepper, and ginger in a large bowl until thoroughly combined. Shape beef mixture into a loaf and place into the pan on top of ketchup.
- Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Notes
5. Baked Ziti
If there’s ever a dish that has the power to unite people, it’s baked ziti. Soft strands of pasta, the tang of tomato sauce, and melted cheese all are mixed together and baked into a golden brown delight that’s comforting and decadent all at once. The textures it’s the soft pasta, the rich sauce, and the crispy, golden brown topping of cheese are a shock and a comfort, no matter the occasion.
Highlights:
- Decadent and comforting all at once in every bite.
- Easy to prepare with simple ingredients to allow the sparkle.
- Serve a crowd in an instant.
- Easy to reheat and fridge friendly.
- Winner every time for family nights.
Fresh from the oven, the dish greets you with the delectable cheese and tomato aroma that pervades the entire house. The initial bite is greeted by smooth strands of stringy melted cheese and circles of warm sauce. You just can’t help but grin as you serve it each plate a little bundle of morsels of comfort, assuring everyone that the best things in life are often around a table spread with lovingly prepared food.
Carol’s Baked Ziti Casserole
Equipment
- 1 9×13 inch Baking Dish For assembling and baking the casserole
- 1 Large Stockpot For boiling the ziti pasta
- 1 Large Mixing Bowl For preparing the ricotta cheese mixture
- 1 Whisk For blending the ricotta, Parmesan, and egg smoothly
- 1 Spatula or wooden spoon For stirring pasta and spreading sauce
Ingredients
Main
- 1 16 ounce package ziti pasta
- 1 15 ounce container ricotta cheese
- ¼ cup grated Parmesan cheese
- 1 egg lightly beaten
- 1 28 ounce jar meatless spaghetti sauce, divided
- 2 cups shredded part-skim mozzarella cheese divided
- ¼ cup grated Parmesan cheese divided
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9×13-inch baking dish.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in ziti and return to a boil. Cook ziti, uncovered, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain.
- Combine ricotta cheese, 1/4 cup Parmesan cheese, and egg in a bowl. Spread 1/3 spaghetti sauce in the prepared baking dish; top with 1/2 ziti, 1/2 ricotta mixture, 1/3 spaghetti sauce, 1 cup mozzarella cheese, and 2 tablespoons Parmesan cheese. Repeat layers, ending with remaining spaghetti sauce and Parmesan cheese. Cover baking dish with aluminum foil.
- Bake in the preheated oven until heated through, 45 to 50 minutes.
Notes
6. Slow Cooker Chicken and Dumplings
Nothing is more comforting than a hot bowl of chicken and dumplings. This slow cooker version makes it even easier, with uncomplicated ingredients coming together in a union that creates a dish that’s close to as good as if it had cooked all day on the stovetop. The chicken is so tender it’s falling apart, the dumplings inflate into airy pillows, and the sauce is that deep creaminess that just, well, has that cozy smell. It’s a classic retro hit that’s perfect for chilly winter nights or when you just need something comforting.
What to Know Only five easy ingredients needed:
- Slow cooked to create effortless flavor
- Silky smooth with fall apart chicken
- Perfect family comfort food
- Fail safe classic
- When you finally lift the lid, the aroma wraps itself around you like a warm blanket.
The biscuits turn into soggy dumplings, soaking up all of the ounce of the broth flavor. It is consuming softness, blandness, and tranquility bite after bite. It is not so much a meal that will fill your belly it comforts your spirit, displaying that real comfort actually comes from the most basic and oldest recipes.
Slow Cooker Chicken and Dumplings
Equipment
- 1 Slow Cooker A 6-quart or larger slow cooker is ideal for this recipe.
- 1 Chef’s knife For dicing the onion.
- 1 Cutting Board For safe preparation of ingredients.
- 1 Large Spoon For stirring the ingredients in the slow cooker.
- 1 Ladle For serving the finished chicken and dumplings.
Ingredients
Main
- 4 skinless boneless chicken breast halves
- 2 tablespoons butter
- 2 10.5 ounce cans condensed cream of chicken soup
- 1 medium onion finely diced
- 1 10 ounce package refrigerated biscuit dough
- 2 cups water or as needed to cover
Instructions
- Gather the ingredients. Dotdash Meredith Food Studios
- Place chicken, condensed soup, onion, and butter in a slow cooker. Add enough water to cover; stir well. Cover and cook on High for 5 to 6 hours. Dotdash Meredith Food Studios
- About 30 minutes before serving, tear biscuit dough into pieces. Place dough in the slow cooker. Cook until dough is no longer raw in the center. Dotdash Meredith Food Studios
- Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS
Notes
7. Slow Cooker Barbecue Ribs
These barbecue ribs are a success for anyone who adores deep, smoky flavor but isn’t willing to devote the entire afternoon standing guard over the grill. The secret is the low, slow heat that breaks down the meat so it just comes right off the bone. Combine that with the optimal mix of tangy and sweet sauce, and every bite is bursting with flavor that continues on past dinnertime.
Highlights:
- Low and cooked slow ever so tender with lots of smoky goodness.
- Sweet sticky sauce simmers up to a stunning crunch.
- Easy foolproof recipe.
- Ideal for easy get togethers or night dinners on the weekend.
- Juicy and yummy every time.
As the ribs contract, the sauce itself reduces to a thick, sticky glaze that clings to every slice of meat. Served, they’re beautifully tender so tender that they dissolve in your mouth. It’s the kind of thing that turns a meal into an event, a reminder that too much is really unneeded, that it only takes patience and a little love.
Slow-Cooker Barbecue Ribs
Equipment
- 1 Slow Cooker A large capacity slow cooker (6-quart or more) is ideal for 4 pounds of ribs.
- 1 Shallow Baking Pan For browning the ribs in the oven before slow cooking.
- 1 Medium Mixing Bowl For preparing the barbecue sauce.
- 1 Whisk or Spoon For combining sauce ingredients.
- 1 Tongs For handling and flipping hot ribs.
Ingredients
Main
- 4 pounds pork baby back ribs
- salt and ground black pepper to taste
- 2 cups ketchup
- 1 cup chili sauce
- ½ cup packed brown sugar
- 1/4 cup vinegar
- 2 teaspoons dried oregano
- 2 teaspoons Worcestershire sauce
- 1 dash hot sauce
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Season ribs with salt and black pepper; place in a shallow baking pan. Brown in the preheated oven for 15 minutes; flip. Brown 15 minutes more; drain fat. Transfer ribs to a slow cooker.
- Combine ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, salt, and black pepper in a medium bowl. Pour sauce over ribs; flip to coat.
- Cover slow cooker. Cook on Low until ribs are tender, 6 to 8 hours.
Notes
8. Simple and Rich French Onion Soup
French Onion Soup sounds pretentious, but the trick is how un fancy it is. Slowly caramelised onions and good beef broth and that’s it, and the soup gets phenomenal depth of flavour from a remarkably brief list of ingredients. Comforting without being homely, sophisticated without pretence proof of attentiveness and patience to turn alchemy out of common onions.
Key Points:
- Caramelised, sweet depth with every spoonful.
- Ordinary ingredients elevated to art by skill.
- Sitting atop crusty bread and melted cheese.
- Rich without being picky to prepare.
- Great for a cold winter’s evening or weeknight dinner.
As you scoop the stringy cheese to the rich broth layer below, you’re in heaven. Sweet and savory heat equilibrium is on the brink of being practically therapeutic. In wine in a glass or even a simple salad, restaurant quality that marries comfort food and sophistication can coexist harmoniously in one bowl.
Rich and Simple French Onion Soup
Equipment
- 1 8-quart Stock Pot For cooking the soup base.
- 1 Chef’s Knife and Cutting Board For precise onion and bread preparation.
- 4 Oven-Safe Serving Bowls Crucial for broiling with cheese.
- 1 Baking Sheet To safely hold bowls under the broiler.
- 1 Ladle For serving the hot soup.
Ingredients
Main
- ½ cup unsalted butter
- 2 tablespoons olive oil
- 4 cups sliced onions
- 5 cups beef broth
- 2 tablespoons dry sherry
- 1 teaspoon dried thyme
- 1 pinch salt and pepper to taste
- 4 slices French bread
- 4 slices provolone cheese
- 2 slices Swiss cheese diced
- ¼ cup grated Parmesan cheese
Instructions
- Gather all ingredients. Will Dickey / Food Styling: Margaret Dickey / Prop styling: Phoebe Hauser
- Melt butter with olive oil in an 8-quart stock pot over medium heat. Add onions to butter and continually stir until tender and translucent. Do not brown the onions. Dotdash Meredith Food Studios
- Add beef broth, sherry, and thyme. Season with salt and pepper. Let simmer for 30 minutes. Meanwhile, preheat the oven’s broiler. Dotdash Meredith Food Studios
- Ladle soup into oven-safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Dotdash Meredith Food Studios
- Place bowls on a cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly, 2 to 3 minutes. Dotdash Meredith Food Studios
- Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS
Notes
9. Jenn’s Out of This World Spaghetti and Meatballs
There is something to the presentation of spaghetti and meatballs cosied up in a scented tomato sauce that soothes on a fundamental level. This own recipe spaghetti and meatballs blend takes the comfort food staple to new levels with slow braised richness, fresh herbs minced fine, and meatballs bobbing in the coulis like. It’s a taste that makes you see why this old favourite has been around for so many years it’s simplicity and love in a box.
Highlights:
- Just made homemade sauce prepared just minutes from serving and filled with aroma.
- Delicious, fresh hand made meatballs prepared from scratch.
- Ideal balance of richness and freshness.
- Party worthy and family style.
- Breathtaking pairs well with garlic bread or wine.
When it’s served, the shining strands of pasta wrap themselves daintily around your fork, each mouthful concealed in sauce and warmth. The taste is rich but comforting, drawing out the laughter, the chatter, and the second helping. It is a meal more than a meal a near ritual of friendship that is always a winner.
Jenn’s Out Of This World Spaghetti and Meatballs
Equipment
- 1 Large Saucepan or Dutch Oven For preparing and simmering the sauce and meatballs.
- 1 Large Stockpot For cooking the spaghetti.
- 1 Mixing Bowl For preparing the meatball mixture.
- 1 Wooden Spoon or Ladle For stirring and serving.
- 1 Instant-Read Meat Thermometer To ensure meatballs reach a safe internal temperature.
Ingredients
Main
- 3 tablespoons olive oil
- ¾ cup chopped onion
- 4 cloves garlic minced
- 2 16 ounce cans crushed tomatoes
- 3 6 ounce cans tomato paste
- 1 cup water
- ½ cup sugar
- ¼ cup chopped fresh oregano divided
- 1 dried bay leaf
- salt and pepper to taste
- 1 pound ground round
- ½ cup Italian seasoned bread crumbs
- ¼ cup chopped fresh parsley
- 2 eggs lightly beaten
- ½ cup grated Parmesan cheese
- 1 16 ounce package uncooked spaghetti
Instructions
- Heat the olive oil in a large saucepan over medium heat, and cook the onion until lightly brown. Mix in 2 cloves garlic, and cook 1 minute. Stir in crushed tomatoes, tomato paste, water, sugar, 1/2 the oregano, and bay leaf. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer while preparing meatballs.
- In a bowl, mix the ground round, bread crumbs, remaining oregano, remaining garlic, parsley, eggs, and cheese. Season with salt and pepper. Roll into 1 inch balls, and drop into the sauce. Cook 40 minutes in the sauce, or until internal temperature of meatballs reaches a minimum of 160 degrees F (72 degrees C).
- Bring a large pot of lightly salted water to a boil, and stir in the spaghetti. Cook 8 to 10 minutes, until al dente, and drain. Serve the meatballs and sauce over the cooked spaghetti.
Notes
10. Chuck’s Favorite Mac and Cheese
Mac and cheese is comfort food, the definition in a bowl a bowl of golden creamy casserole that’s more of a hug in a spoon than a meal per se. Chuck’s version does it one better by adding cottage cheese and sour cream to impossibly smooth sauce that covers each and every piece of pasta. It’s fancy but not fussy, comforting but obscenely rich, and loved by children and adults alike.
Highlights:
- Ultra smooth crema topped cheese sauce.
- Buttery breadcrumb crunch topping.
- Incredibly great taste with simple ingredients.
- Ideal for home nights.
- Genuine old timer favorite that all generations love.
The crust is crunchy and golden brown while baking, the inside rich and creamy. The initial bite transports you on everything you’ve been yearning for heat, taste, and that kind of satisfaction that lasts. It’s a surefire dish, one that remembers that actual comfort can reside in the simplest of dishes.
Chuck’s Favorite Mac and Cheese
Equipment
- 1 Large Stockpot For boiling pasta
- 1 Colander For draining pasta
- 1 9×13 inch Baking Dish For assembling and baking
- 1 Medium Mixing Bowl For preparing breadcrumbs
- 1 Rubber Spatula For stirring and combining ingredients
Ingredients
Main
- 1 8 ounce package elbow macaroni
- 1 cup dry bread crumbs
- ¼ cup butter melted
- 1 12 ounce container small curd cottage cheese
- 1 8 ounce package shredded sharp Cheddar cheese
- 1 8 ounce container sour cream
- ¼ cup grated Parmesan cheese
- salt and pepper to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
- Mix bread crumbs and melted butter together in a small bowl.
- Transfer drained macaroni to the prepared baking dish. Add cottage cheese, Cheddar, sour cream, Parmesan, salt, and pepper; stir until well combined. Sprinkle bread crumb mixture over top.
- Bake in the preheated oven until golden brown on top, 30 to 35 minutes. Chefbound
Notes
11. Mamaw’s Chicken and Rice Casserole
Some foods have a home taste with the very first bite and Mamaw’s Chicken and Rice Casserole is among them. It’s love warmed, old fashioned, and plain, generation old like a family secret recipe. The balance of creamy chicken, light fluffy rice, and rich, savory gravy makes it traditional, a recipe that speaks the language of care and warmth.
Highlights:
- Time tested family recipe.
- Perfect balance of flavor and nostalgia.
- Fast, healthy, and crowd pleaser.
- Perfection for prep and leftovers nights.
- Ideal for crazy weeknights.
Every bite is packed with that unmistakable “home cooked” taste, when comfort and flavor come together in harmony. It’s the type of supper that gets people to the table, ignites conversation, and scrapes plates clean. Mamaw’s recipe reminds us the snuggliest food has NOTHING to do with cooking ability it has EVERYTHING to do with love in a bowl.
Mamaw’s Chicken and Rice Casserole
Equipment
- 1 Casserole Dish 9×13 inch or similar, appropriate for 6 servings
- 1 Large Mixing Spoon For combining ingredients
- 1 Chef’s knife For cubing chicken breasts
- 1 Cutting Board For preparing chicken
- 1 Measuring Cups For water and rice
Ingredients
Main
- 3 chicken breasts cut into cubes
- 2 cups water
- 2 cups instant white rice
- 1 10.5 ounce can cream of chicken soup
- 1 10.5 ounce can cream of celery soup
- 1 10.5 ounce can cream of mushroom soup
- salt and ground black pepper to taste
- ½ cup butter sliced into pats
Instructions
- Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish. Dotdash Meredith Food Studios
- Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. Dotdash Meredith Food Studios
- Arrange butter evenly over the top of the chicken mixture. Dotdash Meredith Food Studios
- Bake in the preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. Dotdash Meredith Food Studios
- Cool 10 to 15 minutes before serving. Enjoy! Photographer: Jake Sternquist / Food Styling: Sammy Mila / Prop Styling: Kristen Schooley
Notes
12. Mom’s Chicken Pot Pie
On comfort food day, few dishes reply quite so admirably as golden brown, flaky chicken pot pie. With its buttery crust and yielding interior, the meal transforms bland ingredients into something wonderful. Mom’s is the essence of home cooking howsome rather than hi tech, rich tasting and comforting. It’s a dish that’s like a hug on a bad day.
Highlights:
- Flaky butter pastry filled with tender chicken and vegetables.
- Rich flavor of luxury in decadent gravy.
- Comfort food quality because it’s so simple to make.
- Family favorite that will last.
- Perfect blend of crunch and comfort.
While it’s cooking, the kitchen is making everyone wait with aroma of roasting and buttery scent, every tick creating anticipation. When it finally comes, that very first cut into that golden crust is the creamy goodness within. It’s not merely food it soothes, it festivitates, it gathers. It’s not supper; it’s a memory to be made.
Mom’s Chicken Pot Pie
Equipment
- 1 Large Skillet Preferably oven-safe for versatility, though not strictly required by this recipe.
- 1 9-inch Deep-Dish Pie Pan
- 1 Baking Sheet For catching drips and ensuring even bottom crust cooking.
- 1 Whisk or Spatula Essential for smooth roux development and stirring.
- 1 Measuring Cups and Spoons For accurate ingredient portions.
Ingredients
Main
- â…“ cup butter
- â…“ cup chopped onion
- â…“ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 ¾ cups chicken broth
- â…” cup milk
- 2 cups chopped cooked chicken
- 1 14.5 ounce can peas and carrots
- ½ 15 ounce can whole new potatoes, drained
- 1 14.1 ounce package double-crust pie pastry, thawed
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Melt butter in a large skillet over medium heat. Cook and stir onion, flour, salt, and pepper in hot butter until onion is translucent, about 5 minutes.
- Pour in broth and milk; bring to a boil and cook until slightly thickened, about 1 minute. Remove the skillet from heat and stir in chicken, peas and carrots, and potatoes.
- Press 1 pie pastry into the bottom of a 9-inch, deep-dish pie pan. Pour chicken mixture into pie pastry. Top with remaining pastry and press edges together to seal. Cut several slits in top pastry. Place pie on a baking sheet.
- Bake in the preheated oven until crust is golden brown, about 30 minutes. Let pie cool and filling thicken at room temperature for 15 to 20 minutes before cutting.
Notes
13. Cheesy Chicken, Broccoli, and Rice Casserole
This casserole is the answer to every Wednesday comfort food craving but not fuss. Cheesy, rich is the foundation that holds tender chicken, crispy broccoli, and light rice in a single dish which is a beautiful one that hits all of the comfort boxes that are out there. It’s food nice to have but easy fuss to get at balanced, tasty, and mind bogglingly tasty after a long day.
Highlights:
- Brought classic, old fashioned, family style flavors to the table.
- Easy recipe with simple substitutions.
- Creamy, cheesy, and nutrient dense.
- Ideal for a hectic evening.
- Reheats wonderfully for tomorrow’s lunch.
Every bite is offset by the subtle sweetness of broccoli against the fullness of chicken and cheese for comfortable but engaging chew. It’s a genuine kitchen friend dependable, humble, and always a sure thing. Bred to accompany. husband dinner or take for meal prep, it’s a testament comfort food never goes out of style.
Broccoli, Rice, Cheese, and Chicken Casserole
Equipment
- 1 Medium Saucepan For preparing the instant rice.
- 1 9×13 inch Baking Dish Standard size for casserole preparation.
- 1 Chef’s Knife and Cutting Board For chopping the onion.
- 1 Large Mixing Spoon or Spatula For combining ingredients and stirring during baking.
Ingredients
Main
- 2 cups water
- 2 cups uncooked instant rice
- 2 10 ounce cans chunk chicken, drained
- 1 16 ounce package frozen chopped broccoli
- 1 pound processed cheese food cubed
- 1 10.75 ounce can condensed cream of mushroom soup
- 1 10.75 ounce can condensed cream of chicken soup
- 1 cup milk
- ¼ cup butter cubed
- 1 small white onion chopped
Instructions
- Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Stacy Allen / Food Styling: Julian Henserling / Prop Styling: Christina Daley
- Bring water to a boil in a medium saucepan; stir in instant rice, cover, and remove from heat. Let stand for 5 minutes. Stacy Allen / Food Styling: Julian Henserling / Prop Styling: Christina Daley
- Mix prepared rice, chicken, broccoli, processed cheese, condensed mushroom soup, condensed chicken soup, milk, butter, and onion in a 9×13-inch baking dish. Stacy Allen / Food Styling: Julian Henserling / Prop Styling: Christina Daley
- Bake in the preheated oven until cheese is melted, about 30 to 35 minutes. Stir halfway through cooking to help cheese melt evenly. Stacy Allen / Food Styling: Julian Henserling / Prop Styling: Christina Daley
- Enjoy! Stacy Allen / Food Styling: Julian Henserling / Prop Styling: Christina Daley
Notes
14. Classic Beef Stroganoff
Rich but uncomplicated, this Simple Beef Stroganoff brings all the very best we love of classic European comfort food into one dish. Sautéed in thin strips, beef and mushrooms in a silky, rich sauce that is comforting but refined. And the surprise? It’s all ready in less than 30 minutes, the epitome of sophistication but not pretentious.
Highlights:
- 30 minute prep time.
- Creamy beef and mushroom sauce.
- Best with noodles, rice, or mash.
- Yummy combination of flavor and silky texture.
- Restaurant quality in the comfort of your own home.
The sauce flows over the beef like silk, giving you that perfect combination of savory in each bite. It’s the kind of meal that makes you feel like one of those high class master chefs even on your most crazy nights. Quick, warm, and so good, this stroganoff is the weeknight hero you never knew existed.
Easy Slow Cooker Beef Stroganoff
Equipment
- 1 Slow Cooker
- 1 Cutting Board
- 1 Chef’s knife
- 1 Small Mixing Bowl For whisking liquid ingredients
- 1 Whisk
Ingredients
Main
- 1 ½ pounds cubed beef stew meat
- salt and ground black pepper to taste
- 1 onion chopped
- 1 10.75 ounce can condensed cream of mushroom soup
- ¼ cup water
- 1 tablespoon dried chives
- 2 cloves garlic minced
- 1 tablespoon Worcestershire sauce
- 1 cube beef bouillon
- ½ cup red wine
- 1 tablespoon cornstarch
- 1 tablespoon all-purpose flour
- 1 8 ounce container sour cream
- 1 8 ounce package sliced fresh mushrooms
- 4 ounces cream cheese
- ½ cup chopped fresh parsley
Instructions
- Spread beef stew meat into bottom of slow cooker crock; season with salt and pepper. Layer onion over the beef. Pour mushroom soup and water over the beef; add chives, garlic, Worcestershire sauce, and beef bouillon. Dotdash Meredith Food Studios
- Whisk red wine, cornstarch, and flour together in a small bowl; pour over the mixture in the slow cooker.
- Cook on Low for 6 to 7 hours. Stir sour cream, mushrooms, cream cheese, and parsley into the beef mixture; continue cooking for 1 hour more. Dotdash Meredith Food Studios
- Serve over pasta. DOTDASH MEREDITH FOOD STUDIOSÂ
Notes
15. Linda’s Lasagna
Lasagna is a meal, yes, but it’s so much more than that it’s tradition with a dash of love sprinkled on top. Linda’s recipe does everything we love about this Italian classic and does it to perfection: the noodles as soft as, the meat sauce as deep, the cheese as creamy in perfect proportion. It’s filling, it’s hearty, and it’s comfort food to the extreme the kind of dish that makes every meal feel like a holiday.
Highlights:
- Over 1,200 five star home reviews.
- Layered cheeses and rich sauce.
- Freezer friendly for future dinner nights.
- Simple to serve family or small groups.
- Comfort that will stand the tests of time.
Breaking into the first slice, the stringy cheese and saucy goodness fill the air with promise. Bite by bite, it’s just plain joy plain, comforting, warm. Doubling the recipe is sharing the comfort with other people, spreading a bit of love a lasagna at a time. It’s the perfect ending to a meal built entirely of warmth, nostalgia, and love.
Linda’s Lasagna Recipe
Equipment
- 1 Large Stockpot For cooking the meat sauce
- 1 Large Pot For boiling lasagna noodles
- 1 9×13 inch Baking Dish Standard size for lasagna
- 1 Immersion Blender or Food Processor For blending the cheese mixture smoothly
- 1 Colander For draining cooked lasagna noodles
Ingredients
Main
- 1 pound lean ground beef
- 1 onion chopped
- 2 6 ounce cans tomato paste
- 1 14.5 ounce can crushed tomatoes
- 2 cups water
- 1 tablespoon dried oregano
- 2 teaspoons garlic powder
- 2 teaspoons salt
- ¼ teaspoon ground black pepper
- 1 tablespoon white sugar
- 12 ounces cottage cheese
- ½ cup grated Parmesan cheese
- 1 egg
- 9 lasagna noodles
- 1 pound shredded mozzarella cheese
Instructions
- In a large pot over medium heat, cook beef until brown. Drain off all fat. Add onion and cook until translucent. Add tomato paste, crushed tomatoes, water, oregano, garlic powder, salt, pepper, and sugar. Stir until combined and cook over medium heat until boiling. Reduce heat to low and simmer for 1 hour.
- While sauce is simmering, blend cottage cheese, Parmesan cheese, and egg until smooth. Set aside.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Preheat oven to 350 degrees F (175 degrees C).
- Spread 1 cup of sauce in the bottom of a 9×13-inch baking dish. Cover sauce with 3 noodles. Cover noodles with 1/3 of the remaining sauce. Top with 1/2 of the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining 3 noodles and remaining sauce.
- Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly. Unknown
Notes
Final Thoughts
Cooking isn’t about ingredients it’s love, connection, and feeling. Each recipe is a clue that something ordinary has been introduced into the world of the transcendental, techniques and tastes honed and perfected over millennia. They’re a reminder that great food never ever is a matter of presentation or perfection of presentation or perfection, but of laughter, heat, and coziness when plates are wiped clean.
Whatever you’re warming up to a spicy stew, constructing with lasagna, or pulling out of the oven golden potatoes, remember this: you’re cooking, but you’re making memories that count. The recipes that follow invite you to take your time, relax, and recall over food, over family, with yourself. And I think that’s the essence of comfort cooking.
