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Lancaster County Amish Macaroni Salad

By 57 Comments

This recipe for authentic Amish Macaroni Salad is everything you’d expect from a Pennsylvania Dutch macaroni salad recipe. Bold in flavor, it’s a sweet macaroni salad, and tangy and creamy in texture. Using cooked egg yolks for the pasta dressing makes this a unique rich treat. A perfect make-ahead side dish for any main course.

Amish Macaroni Salad served in a rustic bowl.

Growing in the middle of Kansas, horse-drawn carriages, Amish straw hats and girls in full length dresses wearing kapps were very common site in our community. Yoder, a nearby town is the hub of the largest Amish Community in Kansas and just a few miles from our farm.

With that said, I’m no stranger to Amish cuisine. Amish restaurants were our preferred choice when dining out.

This recipe however, comes from the Lancaster County Cookbook. The book is a compilation of recipes submitted by residents of Lancaster County, many of whom are famous for their Pennsylvania Dutch Amish cooking traditions.

Being a lover of Macaroni Salad Recipes, it’s no surprise I chose this Dutch Amish Macaroni Salad for the first recipe to try from the book. It’s very reminiscent of the macaroni salads I enjoyed at our community Amish restaurants.

What Makes This Recipe Amish, And Different From Other Macaroni Salads?

Amish Macaroni Salad is sweeter, tangier, and creamier than traditional macaroni salad. Pennsylvania Dutch recipes often use Miracle Whip, sugar, mustard, vinegar, and eggs to create a rich dressing with a distinctive sweet-and-sour flavor. This version also uses cooked egg yolks and evaporated milk for extra richness and a silky texture.

  • Sweeter: Adding a good amount of sugar makes this a sweet macaroni salad.
  • Miracle Whip: Pennsylvania Dutch recipes often use Miracle Whip for it’s signature sweet and tangy base. “Dressing” was used in the list of ingredients in this recipe for describing it’s mayonnaise base. Growing up in Kansas the word dressing always meant Miracle Whip, as opposed to salad dressing. As I’m assuming was the case for this recipe. I actually grew up calling Miracle Whip “dressing”. We used it in Ham Salad Sandwiches, in Classic potato salad and cole slaw. Miracle whip has a sweeter flavor than mayonnaise and using it was the norm to make many dishes. Another recipe similar in culture to this, is this recipe for old fashioned Pea Salad with Eggs.
  • Evaporated Milk: A pasta salad recipe that will always catch my attention is a macaroni salad with evaporated milk. Using evaporated milk, (unsweetened condensed milk). It adds a very creamy texture to macaroni salads. Evaporated milk tastes like milk with a slightly sweeter flavor due to the process in which it’s made. It’s also slightly thicker and creamier making it a popular addition to any pasta salad. It’s a key ingredient to making a traditional Amish Macaroni Salad

Why This Recipe Works So Well:

  • Authentic Pennsylvania Dutch flavor.
  • Sweet and tangy dressing.
  • Perfect make-ahead side dish Ideal for picnics, BBQs, and potlucks.
  • Family-friendly comfort food.
  • Great for left-overs … it’s better the next day.
  • This macaroni salad is a bit overdressed to keep it nice and creamy overnight.

Ingredients You’ll Need

Ingredients to make Amish Macaroni Salad.
  • Hard Boiled Eggs, whites and yolks separated.
  • Evaporated Milk, brings a creamier texture than using regular milk.
  • Sugar: Makes this a sweet macaroni Salad,
  • Macaroni noodles: Elbow Macaroni is traditional for this recipe.
  • Apple Cider Vinegar
  • Miracle Whip: This Amish macaroni salad is made with Miracle Whip, which has a slightly sweeter flavor profile than mayonnaise.
  • Vegetables: Carrot, celery and onion.
  • Yellow Mustard

Ingredient Substitutions

  • Evaporated Milk: If you simply don’t have, or don’t want to use evaporated milk, you can substitute whole milk, half and half or cream. Avoid low fat milk as the sauce won’t be as creamy and rich.
  • Macaroni Noodles: Elbow macaroni is traditional for Amish Macaroni Salads, but play around and use any curved shaped noodle. Pasta shells or curly cavatappi are good choices here.
  • Vinegar: Use Apple Cider Vinegar or White Vinegar for this recipe. Avoid red wine vinegar or other seasoned vinegars.
  • Miracle Whip: You can substitute mayonnaise, but you’ll lose some of the signature flavor.
  • Onion: I always prefer sweet onions, yellow onions, or white onions. Avoid using red onions, as their flavor profile will overwhelm the salad.
  • Mustard: No substitutions here please. Dijon or whole grain mustards will change the flavor profile. Stick with yellow prepared mustard.
  • Sweet Pickle Relish: I’ve never had an Amish Macaroni Salad that contained pickle relish. It would just add another layer of sweetness which would alter the perfect balance of sweet and tangy. I say skip it.

Step by Step Instructions, It’s Easy

Combing mustard and egg yolk to make dressing for Amish macaroni salad.
Making dressing for Amish macaroni salad.
  1. Step 1: Make The Dressing. Start by separating the yolks from the egg whites. In a large bowl, combine the egg yolks with the mustard. Use the back of a fork to mash the ingredients together until well blended.
  2. Step 2: Add in the Miracle Whip, sugar, condensed milk, vinegar and salt.
Making dressing for Amish Macaroni Salad.
Adding onion, celery and carrot to macaroni noodles.
  1. Step 3: Use a whisk to blend the salad dressing until smooth.
  2. Step 4: In the meantime, cook elbow macaroni noodles according to package instructions for “tender stage”. Before draining, scoop out some of that starchy pasta water. Then transfer to a large bowl. Add chopped celery, chopped onions and shredded carrots.

Pro Tip: Why is pasta water good for pasta sauce? Don’t throw all of that pasta cooking liquid down the drain, It's liquid gold. It's a must to add to any sauce for any pasta dish. It's high in starch and this salty starchy water helps the sauce cling to the pasta while helping to thicken the sauce. It turns any pasta dish into a luxurious pasta dish.

Adding chopped egg whites to Amish Macaroni Salad.
Adding dressing to macaroni to make Amish Macaroni Salad.
  1. Step 5: Add chopped egg whites.
  2. Step 6: Pour the dressing over the macaroni noodles.

Tip: The easiest way to dice those soft egg whites is to use a large chef knife. Place egg whites on a cutting board. Use your free hand to place on the top of the knife blade to guide the knife as you chop. Use a rocking motion to start chopping the egg whites, rotating the cutting board after a few chops as you go.

Amish Macaroni Salad in a large green bowl.
  1. Step 7: Use a large spoon to gently blend the ingredients. The mixture will seem a little soupy, but you’ll allow the macaroni salad to rest in the refrigerator, covered with plastic wrap, for a couple hours to “set up”. Or even better, overnight.

FAQ’s

Should You Rinse Macaroni for Macaroni Salad?

A trick I learned from Culinary School, don't rinse cooked pasta because it washes away the natural starches from the pasta. Those starches help the sauce cling to the pasta which is also a key to keep the pasta from drying out. The only reason you see instructions to do so is to help stop the macaroni from cooking while it's draining in the colander.

How Do You Keep Macaroni Salad From Drying Out?

Cook the pasta according to package instructions for “tender”. Pasta that’s cooked to the “tender stage”, rather than al dente, won’t continue to absorb the dressing quite as much. If the pasta absorbs too much, it will dry out. Also, adding that starchy pasta water will help the sauce cling to the pasta and keep it moist and creamy. This Amish macaroni salad is a bit over-dressed, which will help keep that creamy texture.

What’s The Easiest Way To Shred Carrots?

Shredding carrots can be a tedious task. Using the large holes of a good old fashioned box grater is the easiest and most efficient way to shred carrots.

Can You Freeze Macaroni Salad?

You can. But I don’t suggest doing so. Freezing a creamy macaroni salad will cause the ingredients to separate, compromising the texture and dull the flavors. It more than likely will become watery and the onion, celery and carrots will lose their crunch. If you are going to try and freeze it, use zip-lock style freezer bags, squeeze as much air out. Label and date and use within 3 months.

Pro Tip Knife Skills: Always keep the hand that’s gripping the knife clean and dry. A wet hand could cause slips resulting in nicks or worse a nasty slice on your hand. 

Tips For Success

  • Make Ahead. The beauty of this macaroni salad is its make ahead factor. If possible let the salad sit, covered, in the refrigerator overnight. It just keeps getting better the longer you can let it rest. The macaroni absorbs the flavor so every bite is a perfect balance of sweet and tangy.
  • Don’t over cook the pasta. Doing so will yield a “mushy” macaroni salad.
  • After cooking, let the macaroni cool slightly before continuing with the recipe. You want the macaroni just hot enough for the vegetables to release their flavors and hold their crunch, rather than wilt from too much heat.
  • Make sure you grab a can of regular evaporated milk rather than a can of sweetened condensed milk. They are two different products, and using the latter will make the salad too sweet.
  • This is a mayonnaise based macaroni salad. If taking this to a pot luck or picnic, make sure it doesn’t sit without refrigeration for more than two hours.

Storage

Amish Macaroni Salad benefits from a chill in the refrigerator for a few hours before serving, and better yet, overnight. So feel free to make it the night before you plan on serving.

  • Store macaroni salad, covered in a large bowl covered with plastic wrap or in an airtight container in the refrigerator for up to 5 days.
Lancaster County Amish Pasta Salad.

What To Serve It With

This Amish Macaroni Salad with its bold flavor and sweet profile is a great partner for spicy barbecue sauced chicken or my recipe for Grilled Country Style Pork Ribs. And a perfect side dish for any grilled entree. I especially like to serve this with Black and Blue Burgers. The sweet flavor of the macaroni pairs so well with the bold flavors of this burger.

As far as macaroni salads go, this is a quick and easy recipe that will find your whole family digging in and asking for seconds.

I’ve never had the Walmart Macaroni Salad, but I’ve been told this recipe is spot on. If you’re looking to replicate their version, I hope you give it a try.

Explore More Macaroni Salad Recipes

And if you’re looking for more comfort food side dish recipes, don’t miss my category for Side Dishes. And the most popular macaroni salad recipe for Chicken Macaroni Salad . It’s potluck perfect.

And if you’re looking for even more side dishes for picnic style gatherings, don’t miss this line-up of Summer cook-out sides. I’m positive you’ll find something you love.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Amish Macaroni Salad garnished with chives.
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4.85 from 13 votes

Lancaster County Amish Macaroni Salad

Lancaster County Pennsylvania Dutch Macaroni Salad. An authentic Amish macaroni salad recipe that's bold in flavor and creamy in texture.
Prep Time20 minutes
Cook Time10 minutes
Cover and rest in refrigerator2 hours
Course: Pasta Recipes
Cuisine: American
Servings: 10
Calories: 331kcal
Author: Lea Ann Brown

Ingredients

  • 1 pound elbow macaroni cooked according to package directions
  • 1 cup celery chopped
  • 1 carrot grated
  • ½ cup sweet onion diced
  • 4 hard boiled eggs divided, egg yolks and whites separated
  • For the dressing
  • 4 egg yolks hard boiled
  • 4 tablespoons yellow mustard
  • ¾ cup sugar
  • 1 cup Miracle Whip or mayonnaise
  • ½ cup Evaporated milk canned
  • ⅓ cup vinegar white or cider
  • 1 teaspoon Kosher salt
  • reserved hot pasta water

Instructions

  • Cook macaroni according to package directions for "tender stage". Right before draining, take a measuring cup and scoop out about a ¼ cup of that hot starchy pasta water.
  • While macaroni is cooking, Separate the eggs whites from the egg yolks. Set the yolks aside. Using a cutting board and a chef knife, dice whites of eggs.
  • Prepare dressing: In a medium bowl, using the back of a fork mash hard boiled egg yolks with mustard and blend well. Add sugar, mayonnaise, milk, vinegar and salt to egg and mustard mixture.
  • Drain pasta and let cool for a few minutes. Place macaroni in a large bowl and add the pasta water. Stir in celery, carrot and onion. Stir in the dressing until well blended. Mixture will appear soupy but will set up during the rest period.
  • Cover with plastic wrap and chill in the refrigerator for a couple of hours and preferably overnight before serving.

Notes

Tips For Success: 
  • Make Ahead. The beauty of the macaroni salad is its make ahead factor. If possible let the salad sit, covered, in the refrigerator overnight. It just keeps getting better the longer you can let it rest. The macaroni absorbs the flavor of the dressing so every bite is a perfect balance of sweet and tangy.
  • Don’t over cook the pasta. Doing so will yield a “mushy” macaroni salad.
  • After cooking, let the macaroni cool slightly before continuing with the recipe. You want the macaroni just hot enough for the vegetables to release their flavors and hold their crunch, rather than wilt them.
  • Make sure you grab a can of regular evaporated milk rather than a can of sweetened condensed milk. They are two different products, and using the latter will make the salad too sweet.
  • This is a mayonnaise based macaroni salad. If taking this to a pot luck or picnic, make sure it doesn’t sit without refrigeration for more than two hours.

Nutrition

Calories: 331kcal | Carbohydrates: 56g | Protein: 11g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 158mg | Sodium: 557mg | Potassium: 250mg | Fiber: 3g | Sugar: 21g | Vitamin A: 1325IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg

Pennsylvania Dutch, Amish Macaroni Salad …It’s What’s for a Summer Side Dish.

Southwestern Breakfast Biscuit Casserole – Make Ahead

By 30 Comments

A crowd-pleasing, make-ahead Southwestern breakfast casserole layered with flaky biscuits, spicy chorizo (or sausage), peppers, cheese, and an overnight egg custard. Ready to bake in the morning, this Breakfast Biscuit Casserole is easy to throw together, a family favorite, perfect for weekends and holidays.

Southwestern biscuit casserole with slices of avocado.

Why This Recipe Works

This breakfast biscuit casserole is technically a “strata”. A strata is made from a mixture which consists mainly of bread, eggs and cheese. A strata is traditionally prepared and then covered to sit overnight in the refrigerator. This allows the bread to soak up some of the liquid and soften. And that’s what we’re doing here.

My recipe takes advantage Southwestern culture by spicing things up with chorizo sausage and jalapeno peppers. And lots of cheese. Who can argue with that?

  • This is a 9 x 13″ pan make ahead cheese breakfast casserole that is prepared the evening before. Just pop it in the oven the next morning to serve that hungry breakfast crowd.
  • It’s Make ahead. So easy to assemble the night before.
  • This breakfast casserole will feed a crowd – about 12 hungry folks.
  • You really don’t need many side dishes. How about some fresh fruit, slices of avocado, or a bowl of mixed berries and a tall glass of orange juice? Or even a simple green salad turns this one into a brunch-style meal.
  • It’s easy to customize. Try this with cubed ham, crumbled bacon or your choice of cheese. Maybe some sauteed mushrooms or onions? Make it your own.

Let’s take a look

Ingredients You’ll Need

Tip: Try making my Fried Biscuits. This is a recipe for canned biscuits that are pan fried to a buttery golden treat. Use any of these leftover fried biscuits to make this casserole recipe.

Ingredients to make Sausage Biscuit Breakfast Casserole.
  • Cooked Biscuits. Use leftover homemade biscuits, or cooked Pillsbury Grands canned biscuits to make this an easy fix.
  • Cheese: A combination of shredded cheddar and grated Parmesan.
  • Sausage: A combination of cooked breakfast sausage and cooked Mexican chorizo.

Ingredient Substitutions

  • Spinach: You can use frozen spinach, but be sure and press out as much moisture as you can before cooking.
  • Cheese: Experiment with any good melting cheese. White Cheddar, Swiss, Monterey Jack, Muenster (my favorite melting cheese), Provolone and Colby are all good choices here. To ramp up that Southwestern flavor experience, choose Pepper Jack or Monterey Jack cheese.
  • Sausage: This recipe calls for a combination of Mexican Chorizo and traditional breakfast sausage. You can use all chorizo or all breakfast sausage rather than a combo. Use leftover Christmas ham in place of sausage.
  • Dairy: Half and Half can be substituted for the whole milk.
  • Jalapeno Pepper: If you don’t like the spicy heat that Jalapeno Peppers bring, substitute Poblano Pepper or even a bell pepper. Any color will work. Try a 4-ounce can of chopped Hatch chile peppers from the Mexican aisle.

Step by Step Instructions, It’s Easy.

Adding chopped up biscuits to 9 x 13 casserole pan to make sausage breakfast casserole.
Adding spinach to make sausage breakfast casserole.
  1. Step 1: Chop the cooked biscuits and place half of them into a greased 9 x 13 inch baking dish. Your trusty Pyrex baking dish will work great for this recipe.
  2. Step 2: Add a couple fist fulls of fresh baby spinach on top of the chopped biscuits.

Pro Tip: Don’t try to cut corners and pull those flaky biscuits into layers. Cut the biscuits into square cubes or chunks to make that first layer fluffier rather than flat and heavy.

Adding cooked sausage to sausage breakfast casserole.
Adding shredded cheese to sausage breakfast casserole.
  1. Step 3: Add the crumbled and cooked sausages on top of the spinach.
  2. Step 4: Add shredded cheeses and sprinkle on chopped jalapeno.
Mixing eggs and milk to make a custard for sausage breakfast casserole.
Adding biscuits to sausage breakfast casserole.
  1. Step 5: In a large bowl whisk together eggs and milk until well combined.
  2. Step 6: Add the remainder of the chopped biscuits to the top of the casserole and pour in the milk egg mixture. Cover with foil or plastic wrap and refrigerate overnight or at least 8 hours. You’ll cook the casserole the next morning.

Make Ahead

  • Best Practice: This already is a make-ahead overnight breakfast casserole which is assembled the night before and baked the next morning.
  • Assemble and Freeze: Not highly recommended, this casserole can be assembled and then frozen to use later. Keep in mind this may compromise the custard texture. I’d suggest baking first then freezing. Thaw baked casserole overnight in the refrigerator, then heat gently in a 175 degree oven. This may take an hour or so for the casserole to become warm enough to eat. Keep the heat low as to not cook the casserole any further, you just want to warm it.

Leftovers and Reheating

  • Store any leftovers, covered, in the refrigerator for up to four days.
  • To reheat, the 50% power feature on your microwave oven is your best friend. Place individual servings on a microwave safe plate and reheat in 30 second increments until the casserole is hot enough to eat. This gently reheat method will preserve the custard’s fluffy texture and avoid heat spatters in the microwave.
  • Freeze any leftover casserole by covering with plastic wrap and then aluminum foil. It will keep in the freezer for up to three months. Be sure to label with date and contents.

Tips for Success

  • Use the middle rack of the oven for even baking.
  • Please don’t try to save fat calories by using 2% or non-fat milk. A lower fat milk will produce too much water and cause the strata to be soggy. 
  • Choose bulk sausage. You can purchase sausage links, but it will be more time consuming to remove membranes and crumble into chunks.
  • Use a serrated knife to make cutting any bread easier.
  • If you use a clam shell of tender baby spinach, you won’t have to remove the stems.
  • You can add salt and freshly ground pepper if you’d like, but the cheese and sausage are naturally salty in nature. Go light with seasoning.
  • Test for Doneness: Make sure the casserole is cooked through by sticking a knife in the middle. If the knife comes out clean, the casserole is done. If the casserole is jiggly, it needs more time in the oven. You can test the center of the casserole with an instant read digital thermometer. 160 degrees is a good temp to insure the center is cooked.
  • Don’t use uncooked biscuit dough, the biscuits must be pre-cooked for this biscuit egg casserole.

Storage and Freezing

  • Storage: Store any leftovers by tightly covering the casserole pan with plastic wrap.
  • Freezing: You can freeze the whole baked strata by covering tightly with aluminum foil. Just let the strata cool to room temperature then cover tightly with two layers of foil. The strata will keep for a couple of months. To reheat a whole strata, defrost it in the refrigerator overnight. Preheat oven to 300 and bake for 30 minutes. Remove the foil, check the heat level of the strata and bake another 10 – 15 minutes.
  • You can freeze leftovers in individual portions. Wrap in foil or store in an air tight container. Use a microwave to reheat the frozen pieces. Unwrap and then place on a microwave safe plate. Microwave at 50% power for about three minutes. Check the heat level and then microwave on high power in 30 second increments. Slower and gentler is always better when reheating food in a microwave oven.

How To Serve It

This Breakfast Biscuit Casserole can certainly benefit from some toppings. Here are some ideas.

  • Sour cream, Mexican Crema, sliced avocado, chopped cilantro, Mexican salsa, or pico de gallo are all good choices here.
  • Serve with mixed fresh berries, coffee or mimosas or if serving during the holidays, take a look at my recipe for Chambord and Prosecco Cocktail. It’s an easy, festive, crowd pleasing beverage.

FAQ’s

Do You Have To Let This Biscuit Breakfast Bake Sit Overnight?

Let the casserole sit covered in the refrigerator for around 8 hours. I’ve also prepared this casserole first thing in the morning to cook that evening for dinner. Works like a charm.

Why Are My Biscuits Soggy?

The biscuits may have been undercooked, or torn into too small of chunks.

How long can a biscuit breakfast casserole sit in the fridge before baking and still be safe?

24 hours is a good rule of thumb. Any longer than that and you’ll compromise the texture of the biscuits. If you can’t bake it within that time, wrap well with plastic wrap, then with foil. Freeze for up to two months.

Explore More Southwestern Breakfast Recipes

You’re going to love this sausage egg biscuit casserole recipe. I hope you give it a try, especially if you’re a big biscuit breakfast fan.

And don’t miss this great Breakfast Burrito Casserole. It’s another make ahead, overnight recipe that will WOW your crowd.

And if you’re looking for more breakfast recipe ideas, don’t miss my Breakfast Category. You’ll find lots of eye-opening recipes including the most popular on my site for Home Fried Potatoes with Ham.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

A slice of sausage biscuit bake with sliced avocados.
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5 from 1 vote

Southwestern Breakfast Biscuit Casserole – Make Ahead

A crowd-pleasing, make-ahead Southwestern breakfast casserole layered with flaky biscuits, spicy chorizo (or sausage), peppers, cheese, and an overnight egg custard. Ready to bake in the morning, this Breakfast Biscuit Casserole is easy to throw together, a family favorite, perfect for weekends and holidays.
Prep Time15 minutes
Cook Time50 minutes
Resting time8 hours
Total Time1 hour 5 minutes
Course: Breakfast Recipes
Cuisine: Mexican
Servings: 12
Calories: 241kcal
Author: Lea Ann Brown

Equipment

  • 1 9 x 13 baking dish

Ingredients

  • 8 cooked biscuits rough chopped. If using Pillsbury, use the regular biscuits rather than the large "Grands".
  • ¼ pound chorizo sausage crumbled, cooked and drained
  • ¼ pound breakfast style sausage crumbled, cooked and drained
  • 2 handfulls fresh baby spinach About 5 ounces
  • 2 small jalapeno seeded, deveined, chopped or thin sliced
  • ½ cup shredded cheddar
  • ½ cup shredded Parmesan
  • 10 large eggs
  • 2 cups whole milk

Instructions

  • Chop the cooked biscuits and place half of them into a greased 9 x 13 inch baking dish. Your trusty Pyrex casserole dish will work great for this recipe.
  • Add a couple fist fulls of fresh baby spinach on top of the chopped biscuits.
  • Add the crumbled and cooked sausages on top of the spinach. Sprinkle on the grated cheeses and chopped jalapeno pepper.
  • In a large bowl whisk together eggs and milk until well combined.
  • Add the remainder of the chopped biscuits to the top of the casserole and pour in the milk egg mixture. Cover with foil or plastic wrap and refrigerate overnight or at least 8 hours.
  • Preheat oven to 350 degrees. Bake uncovered 50 to 60 minutes or until knife inserted near center comes out clean. Let stand 5 minutes before cutting into squares.

Notes

Tips for Success
  • Please don’t try to save fat calories by using 2% or non-fat milk. A lower fat milk will produce too much water and cause the strata to be soggy. 
  • Choose bulk sausage. You can purchase sausage links, but it will be more time consuming to remove membranes and crumble into chunks.
  • Use a serrated knife to make cutting any bread easier.
  • If you use a clam shell of tender baby spinach, rather than regular spinach, you won’t have to remove the stems.
  • You can add salt and freshly ground pepper if you’d like, but the cheese and the sausage are salty in nature. Go light with seasoning.
  • Make sure the casserole is cooked through by sticking a knife in the middle. If the knife comes out clean, the casserole is done. If the casserole is jiggly, it needs more time in the oven.
  •  

Nutrition

Calories: 241kcal | Carbohydrates: 17g | Protein: 11g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 127mg | Sodium: 509mg | Potassium: 197mg | Fiber: 1g | Sugar: 3g | Vitamin A: 597IU | Vitamin C: 3mg | Calcium: 154mg | Iron: 2mg

Southwestern Biscuit Breakfast Casserole …It’s What’s for Brunch

This Biscuit Breakfast Casserole Recipe was first published April of 2012 and republished June of 2023 to add step by step instructions.

Crispier Golden Crusted Parmesan Potatoes

By 3 Comments

These oven roasted Parmesan Crusted Potatoes are golden, cheesy, buttery and totally irresistible in flavor. Adding a dusting of flour makes these a crispier parmesan potato. With just a few easy steps, your favorite comfort food side dish just got elevated to epic.

Parmesan crusted potatoes cubes in a white serving bowl.

What You Can Expect From This Recipe

At this current date, there is a viral Tik-Tok Parmesan Crusted Potato recipe floating around the universe. This is not that. This recipe comes from my Kansas hometown church cookbook published in 1995 and adds a dusting of flour to ramp up that crispy factor.

What makes this the ultimate potato side dish?

  • Grab your trusty 9 x 13 Pyrex baking dish. This is a one pan potato recipe.
  • Using tender skinned Yukon Gold potatoes means you don’t have to take the time to peel potatoes. Just wash, then cut the potatoes in cubes and you’re on your way to an easy side dish.
  • With a dusting of flour, and a layer of butter on the bottom of the pan, these baked Parmesan potatoes come with a crispy exterior, fluffy interior compliments of Parmesan cheese.
  • Surprisingly Easy To Make: You’ll find easy detailed step by step instructions to make the perfect Parmesan potatoes.
  • They make a wonderful side dish for any main course. All you need is a grilled steak and a fresh salad and you’re got a perfect family dinner.

Potatoes always find way to steal the show on our dinner plates. And if you’re like me, you’re always interested in a new potato recipe to try.

Ingredients You’ll Need:

Ingredients to make parmesan crusted potatoes.
  • Yukon Gold Potatoes: Our favorite potato. The skins are tender, therefore no peeling is required and once cooked, they’re tender enough to eat.
  • Grated Parmesan Cheese: Use fresh finely grated Parmesan cheese. A microplane zester works well here. Purchase the “sandy” textured Parmesan cheese at the grocery store. The fine texture will adhere better to the potatoes. Pecorino Romano is also a good choice here.

Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience. Plus, it’s less expensive.

Ingredient Substitutions:

  • Potatoes: You can use russet potatoes which will have to be peeled. You can also use baby Yukon Gold or baby red skinned potatoes. Simply cut them in half.

Step by Step Instructions, it’s Easy:

Cubing Yukon Gold potatoes to make Parmesan Crusted Potatoes.
  1. Step 1: Wash potatoes and with a paring knife remove any bad spots. Cut potatoes length-wise and then cut them into 6th’s.
Cubed Yukon Gold potatoes in a colander to make Parmesan potaotes.
  1. Step 2: Place the cut potatoes in a colander and rinse with water.
Melting butter in a pyrex casserole dish.
  1. Step 3: Melt butter in a 9 x 13 Pyrex baking dish. A microwave oven is a good way to do this, cooking on high for 30 seconds, and then at 15 second intervals until butter is melted. Use the “turn off turntable” feature if you have it.
Parmesan crusted potatoes in Pyrex casserole ready to bake.
  1. Step 4: Combine flour, cheese, salt, and pepper in a paper bag or a very large bowl. Add a third of the potatoes into the bag. Roll the top of the bag closed and shake to coat the potatoes. Repeat with the remaining potatoes, placing them in the Pyrex pan with melted butter. If using a large bowl, use a dinner place as a lid and shake the potatoes to coat them with the flour mixture.
Baked potatoes with parmesan cheese garnished with chives.
  1. Step 5: Bake the potatoes 1 hour, using a spatula to turn them once after 30 minutes.

What to Serve with Parmesan Crusted Potatoes:

Potatoes are the quintessential side dish for about any entree. Here are some ideas.

FAQ’S:

Can I make this Recipe Gluten Free?

Yes, these flour coated potatoes can become gluten free by substituting all-purpose flour with a gluten free flour mix.

Can these Potatoes be made Ahead?

Parmesan Crusted Potatoes are best prepared and eaten right after baking. The only thing you can do to save time is chop the potatoes and keep them covered in water until ready to proceed with the recipe. This can be done a few hours in advance.

Can I use A Sheet Pan to make this Recipe?

Yes. Use a microwave safe dish to melt the butter then pour it onto the sheet pan. Then proceed with recipe instructions. A sheet pan will heat faster and hotter than a Pyrex baking dish. Watch the potatoes so they don’t burn.

Tips For Success:

  • Don’t skip rinsing the potatoes with water. The potatoes need to be wet for the flour Parmesan mixture to stick well.
  • Make sure the potatoes get coated well. More coverage equals a better Parmesan crusted potato.
  • Want to add a little spicy heat? Add ½ teaspoon red pepper flakes to the flour, parmesan cheese mix.

Storage and Reheating:

  • Store any leftovers in an airtight container in the refrigerator for up to four days.
  • An air fryer is a great way to reheat these potatoes to keep them crispy. Lay them in a single layer and re-heat at 375 degrees for just a few minutes. You can also reheat them in the oven on a sheet pan. Again, 375 degrees for about ten minutes, or until just heated.
  • You can use a microwave to reheat. However, the microwave will cause the potatoes to lose their crunchy appeal.

During the Summer months, don’t hesitate to grab some of those very special purple potatoes for this Roasted Purple Potatoes Recipe. Or this recipe for cumin garlic Marbled Potatoes. They add a splash of color to your Summer entrees.

And if you’re looking for more, don’t miss my category for Potato Side Dish Recipes. You’ll find the most popular potato side dish on my site for Savory Cast Iron Skillet Potatoes.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Crusted parmesan potatoes in a bowl.
Print Recipe
4.50 from 2 votes

Crispier Golden Crusted Parmesan Potatoes

These oven roasted Parmesan Crusted Potatoes are golden, crispy, buttery and totally irresistible with flavor. With just a few easy steps, your favorite comfort food side dish just got elevated to epic.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 238kcal
Author: Lea Ann Brown

Equipment

  • 9 x 13" Pyrex Baking Dish

Ingredients

  • 2.5 Pounds Yukon Gold Potatoes
  • 6 Tablespoons Butter Salted or unsalted
  • ½ Cup Flour
  • 1 Teaspoon Kosher Salt
  • ½ Teaspoon Fresh Ground Pepper
  • ½ Cup Parmesan cheese fine grated

Instructions

  • Preheat oven to 375 degrees.
  • Wash potatoes and with a paring knife remove any bad spots. Cut potatoes length-wise and then cut them into 6th's. Place the cut potatoes in a colander and rinse with water.
  • Melt butter in a 9 x 13 Pyrex baking dish. A microwave oven is a good way to do this, cooking on high for 30 seconds, and then at 15 second intervals until butter is melted. Use the "turn off turntable" feature if you have it.
  • Combine flour, cheese, salt, and pepper in a paper bag or a very large bowl.
  • Add a third of the potatoes into the bag. Roll the top of the bag closed and shake to coat the potatoes. Repeat with the remaining potatoes, placing them in the Pyrex pan. If using a large bowl, use a dinner place as a lid and shake the potatoes to coat them with the flour mixture.
  • Bake the potatoes 1 hour, using a spatula to turn them once after 30 minutes.
  • Potatoes are ready when they're golden brown.

Notes

Tips for Success
  • Purchase a wedge of Parmesan cheese and grate it yourself. Fresh grated is always better for flavor. Use a microplane zester to obtain the texture that will guarantee the cheese sticks to the potatoes.
  • Don’t skip rinsing the potatoes with water. The potatoes need to be wet for the flour Parmesan mixture to stick well.
  • Make sure the potatoes get coated well. More coverage equals a better Parmesan crusted potato.
  • If you use Russet potatoes, you’ll need to peel them, as the skins are tough.
  • Make Ahead: You can cut the potatoes and keep them covered with water a few hours in advance. 

Nutrition

Calories: 238kcal | Carbohydrates: 31g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 467mg | Potassium: 615mg | Fiber: 3g | Sugar: 1g | Vitamin A: 315IU | Vitamin C: 28mg | Calcium: 95mg | Iron: 2mg

Parmesan Crusted Potatoes … They’re What’s For A Side Dish

Chicken Elbow Macaroni Salad (Cold Chicken Pasta Salad Recipe)

By 34 Comments

This Creamy Tangy Chicken Macaroni Salad Recipe is a classic make-ahead pasta salad, meant to be served cold, which makes it pot luck perfect. With chicken breast, peas and an irresistible creamy mayonnaise dressing, this is one of those “can’t stop eating” recipes.

Chicken Macaroni Salad on a round plate.

Exactly What Is Chicken Elbow Macaroni Salad?

Chicken macaroni salad is a cold pasta salad made with elbow macaroni, cooked chicken, crisp vegetables, and a creamy dressing. It’s classic all-American comfort food. It's often served as a make-ahead lunch, picnic side dish, or easy comfort food dinner. It’s a perfect recipe to add to your Summer BBQ plans, or for that office potluck. Why? Because it’s a make-ahead recipe and It’s a guaranteed crowd pleaser.

What Makes My Version Better Than Traditional Chicken Macaroni Salads?

  • It’s all about the dressing. An addicting flavor with perfect balance between creamy, sweet and tangy.
  • Texture: Tender chicken and elbow macaroni, alongside a medley of fresh uncooked crunchy vegetables, all coated in a creamy sweet and tangy dressing = irresistible.
  • Make Ahead: The dressing stays creamy after refrigeration. I like to overdressing this macaroni salad a bit. Without being heavy, it keeps the macaroni silky and moist even after a long rest in the refrigerator, making this the perfect make ahead pot luck recipe.
  • It Travels Well: Great for back yard BBQs, office potlucks, and Summer dinners.
  • Bright: This recipe also adds a touch of dill to brighten the overall flavor.
  • Easy: This is an easy salad recipe to make, so if you’re a beginner cook, you can take this one to the bank and enjoy the compliments.

Everyone adores a good old-fashioned pasta salad, especially during Summer months when macaroni salads rule. And there’s something about peas and pasta that sends this one over the top.

I’ve enjoyed this recipe for nearly 35 years, compliments of a co-worker. Its hands down, our favorite chicken macaroni salad. And that’s a big compliment, since I’ve hardly met a macaroni salad I didn’t like. And it never fails, every time I take this to any type of gathering, I’m asked for the recipe.

Let’s take a look.

Ingredients You’ll Need

Ingredients to make macaroni chicken salad.
  • Pasta: Keep it simple and traditional with elbow macaroni noodles.
  • Frozen Peas.
  • Boneless Skinless Chicken Breast: Cook the chicken breast in advance.
  • Mayonnaise: Use a name brand mayo such as Best Foods, Dukes or Hellmans.
  • Onion, sweet, yellow or white onion. Avoid red onion as the flavor is very strong and will over-power the other ingredient flavors.
  • Apple Cider Vinegar: Combined with the sugar, brings a perfect tangy flavor.

Chef-Tip: Vinegar is an MVP pantry workhorse that I use almost as much as salt and pepper. Vinegar is an acid. Adding just a small amount will brighten and balance flavors.

Ingredient Substitutions

  • Pasta: Use any short curved pasta shape. I like shell shaped pasta for this recipe or something fun like Cavatappi.
  • Dill Weed: This recipe calls for dried dill weed. If you have access to fresh dill you can most certainly substitute it. Fresh dill will also work well as garnish.
  • Vinegar: If you don’t have apple cider vinegar, white vinegar will work well here, as well as unseasoned rice vinegar.

Pro Tip: When substituting dried herbs for fresh, a good rule of thumb is 1 Tablespoon of fresh herbs = 1 teaspoon dried herbs. Some herbs season better when used in dried form. Oregano is a good example.

Best Chicken To Use

  • My Preference: When I make this salad, I roast boneless skinless chicken breasts in the oven for about 30 minutes. Once cooked and cooled, I cut them into bite-sized pieces. It’s how I’ve always made this recipe.
  • Rotisserie Chicken: You can use rotisserie chicken, but keep in mind they can come highly seasoned, which will change the flavor of this salad a bit. And possibly in a good way. It’s also a convenient way to make this chicken pasta salad.
  • Canned Chicken: Canned chicken breast also works well for this recipe. When I acquired this recipe from my friend, it was listed as the ingredient to use. Drain and chop if necessary.
  • Chicken Thighs: Chicken thighs also work well here. The meat will stay juicier after refrigeration. Either grilling or roasting the thighs works well here.

Pro Tip Knife Skills: Always keep the hand that’s gripping the knife clean and dry. A wet hand could cause slips resulting in nicks or worse a nasty slice on your hand. 

Step by Step Instructions, It’s Easy!

Step 1 to make chicken macaroni salad. Boiling elbow macaroni.
  1. Step 1: Cook macaroni noodles properly according to package instructions for al dente. Season the water well with salt. Drain well.
How to make chicken macaroni salad.
How to make chicken macaroni salad.
  1. Step 2 : Add the warm pasta to a large mixing bowl and top with the remaining ingredients. Tip: Warm pasta will absorb the flavors better.
  2. Step 3: Using a large spoon, gently stir to combine. Refrigerate at least two hours before serving.

Tips For The Best Chicken Pasta Salad

  • Cook the pasta al dente stage. Flavors in this pasta salad will benefit from a rest in the refrigerator overnight. If the pasta is cooked al dente, it will continue to absorb the moisture and flavor from the mayo sauce. Don’t over cook the pasta, or you’ll have a mushy pasta salad.
  • Let the salad rest in the refrigerator for a couple of hours, or even over night. This will marry the flavors.
  • This is a good chance to practice your knife skills. Try to cut the celery and onion into equal sized pieces. Doing so will improve the appearance of the salad. Uniform pieces will also insure a more enhanced flavor experience due to even distribution. Uniform cuts will also improve the appearance of this salad.

Storage and Leftovers

  • Refrigerator: Store any leftovers in an air tight container in the refrigerator for up to 4 days. This is one of those recipes that tastes better with time.
  • Freezer: You can freeze this macaroni salad, but please note the texture may be compromised once thawed. If it’s grainy, add a bit more mayo and stir. I find the best storage containers are gallon sized freezer bag. Just stand them up, spoon in the leftover pasta salad and squeeze the air out. They can then lay flat for convenient space saving storage.

What To Serve It With: BBQ and Cookout Favorites

Since chicken is added to this macaroni salad, it’s somewhat of a main course pasta salad, which makes it perfect to take to a pot luck. However, it also works well if you’re feeding a crowd, or hosting a back yard barbecue and need a variety. It will go well with any grilled burgers, steak kabobs or grilled flank steak. BBQ Baked Beans On The Grill are also a popular side for back yard cookout party.

Variations, Add-In Ideas

I personally wouldn’t fiddle with this chicken macaroni salad recipe, it’s that good … but if you’d like here are some add-ins.

  • Chopped carrot.
  • Chopped hard boiled egg
  • Chopped mild bell pepper, like orange or red bell pepper. Green bell peppers may bring too strong of a flavor.
  • Want to make this a tuna macaroni salad? Use drained canned tuna in place of chicken breast.

FAQS

What’s The Best Pasta Shape For Chicken Macaroni Salad?

I like to keep it traditional and use elbow macaroni. It’s nook and crannie shape is designed to hold a creamy sauce. You can also use shell macaroni or a curvy shape like rotini or cavatappi.

Should You Rinse Pasta for Pasta Salad?

A trick I learned from Culinary School, don’t rinse cooked pasta because it washes away the natural starches from the pasta. Those starches help the sauce cling to the pasta which is also a key to keep the pasta from drying out. The only reason you see instructions to do so is to help stop the macaroni from cooking while it’s draining in the colander.

How Do You Keep Macaroni Salad Creamy?

Once this macaroni salad is sent to the refrigerator for it’s rest, the pasta will continue to soak up the creamy dressing. This recipe is scaled to slightly overdress the salad to keep the texture creamy and silky.

Recipe For Chicken Macaroni Salad

Chicken Macaroni Salad on a round plate.

Serve this pasta salad in a shallow pasta dish garnished with ground black pepper, chopped chives, or chopped fresh dill. Serve the salad cold or at room temperature.

Chicken macaroni salad is a timeless classic that brings together the best of flavors and textures in a single dish. You’re going to love serving this because of the compliments you’ll receive.

Explore More Comfort Food Pasta Salads

And if you’re looking for even more pasta recipes, either for main course or side dishes, don’t miss my Pasta Category. You’ll find lots of mouthwatering recipes, including the most popular on my site for Fleming’s Steakhouse Mac and Cheese.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Chicken macaroni salad on a white plate.
Print Recipe
5 from 4 votes

Chicken Elbow Macaroni Salad (Cold Chicken Pasta Salad Recipe)

This is an extremely popular Chicken Macaroni Salad Recipe. With a sweet and tangy dressing the flavors and textures are irresistible. Make ahead, potluck perfect.
Prep Time15 minutes
Cook Time10 minutes
resting time2 hours
Total Time25 minutes
Course: Main Course Chicken
Cuisine: American
Servings: 12
Calories: 424kcal
Author: Lea Ann Brown

Ingredients

  • 16 ounces elbow macaroni cooked according to package instructions
  • 2 cup chicken breast cooked and chopped
  • 8 ounces frozen peas
  • 1 cup celery finely chopped
  • ¾ cup sweet onion finely chopped
  • 1 ¾ cup mayonnaise
  • ¼ cup cider vinegar
  • 3 Tablespoon sugar
  • 1 Tablespoon Kosher Salt
  • 1 teaspoon Ground Black Pepper
  • 1 teaspooon dried dillweed or 1 tablespoon fresh dill, chopped.

Instructions

  • Roast the chicken breasts in a non-stick sprayed casserole dish in a 350 degree oven for 30 minutes, or until a digital thermometer reads the internal temperature of 165 degrees. Let cool and chop into bite sized pieces.
  • Cook pasta according to package instructions for al dente.
  • In the meantime chop all vegetables. Once the pasta is cooked, drain in a colander.
  • Place drained pasta in a large mixing bowl. Add all of the remaining ingredients and stir gently to combine.
  • Taste and adjust flavors to suite your palate. If you like it sweeter, add a little bit of sugar. If you think it's too sweet, add a little more salt or vinegar.

Notes

Tips For Success: 
  • Cook the pasta al dente stage. Flavors in this pasta salad will benefit from a rest in the refrigerator overnight. If the pasta is cooked al dente, it will continue to absorb the moisture and flavor from the mayo sauce. Don’t over cook the pasta, or you’ll have a mushy pasta salad.
  • Let the salad rest in the refrigerator for a couple of hours, or even over night. This will marry the flavors.
  • This is a good chance to practice your knife skills. Try to cut the celery and onion into equal sized pieces. Doing so will improve the appearance of the salad. Uniform pieces will also insure a more enhanced flavor experience due to even distribution. Uniform cuts will also improve the appearance of this salad.

Nutrition

Calories: 424kcal | Carbohydrates: 35g | Protein: 12g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 829mg | Potassium: 272mg | Fiber: 3g | Sugar: 6g | Vitamin A: 217IU | Vitamin C: 9mg | Calcium: 25mg | Iron: 1mg

Chicken Macaroni Salad Recipe …It’s What’s for Dinner.

Classic Peach Pie With Canned Peaches

By 36 Comments

An easy recipe for a peach pie with canned peaches. Finished with a sweet oatmeal streusel crumb topping, this is a classic canned peach pie recipe you can make year round.

If you’re looking for more fruit pie recipes, don’t miss this one for Fresh Cherry Pie. It’s a recipe from the Culinary Institute and it’s crazy delicious.

Peach crumble pie in an antique green Pyrex pie pan.

When it comes to baking a classic dessert treat, peach pie is an all-time favorite. The sweetness and vibrant flavor of peaches combined with a flaky crust make for a heavenly dessert.

While fresh peaches are undoubtedly amazing, sometimes the convenience of canned peaches can be welcome.

The canned peach filling is seasoned with warm spices of ground cinnamon, ground cloves and nutmeg. Brown sugar is used to sweeten and a bit of flour thickens the mix as it bakes.

The streusel topping made with oatmeal, brown sugar, flour and butter is more than just a pretty face. As the pie cooks, the buttery topping drips into the peach filling to make it even more incredible.

This canned peach pie recipe checks all the boxes of a perfect crowd pleasing dessert.

Let’s take a look:

Ingredients You’ll Need

For The Canned Peach Pie Filling

Ingredients to make peach pie with canned peaches.
  • Light Brown Sugar
  • Ground Cinnamon
  • Ground Cloves
  • Ground Nutmeg
  • Vanilla Extract
  • All Purpose Flour
  • 1 Pie Crust, either homemade or store bought

Crumb Topping For Peach Pie

Ingredients to make oatmeal streusel topping for peach pie with canned peaches.
  • Unsalted Butter
  • Old Fashioned Oats
  • Brown Sugar
  • All Purpose Flour

Ingredients Substitutions

  • Brown Sugar: You can substitute dark brown sugar for the brown sugar. Using dark brown sugar will simply bring a stronger molasses flavor to the pie.
  • Oatmeal: Old fashioned oatmeal is preferred for this recipe, but you an substitute quick cooking oats. Using quick cooking oats will simply make the streusel topping less crunchy.
  • Peaches: Make this peach pie using our fresh Colorado Palisade Peaches. Substitute nine fresh peaches for the canned peaches. You don’t need to peel them, just slice and proceed with the recipe.

Step by Step Instructions, It’s Easy

Draining canned peaches to make peach crumble pie.

Before starting the recipe, open the canned peaches and empty them into a colander. Let the drain well before proceeding.

Docked pie crust to make peach pie with canned peaches.
Peach pie filling using canned peaches.
  1. Step 1: Lay rolled out pie crust over a 9″ pie dish. Lifting the sides of the crust, as you gently press it into the pan. Using a knife, trim the edges of the crust, then crimp the edges to make a classic ruffled edge. Using the tines of a fork, poke holes over the bottom and sides of the pie crust. This is called docking and allows the crust to cook more evenly. Set aside.
  2. Step 2: In a large mixing bowl, toss together peaches, brown sugar, cinnamon, nutmeg, ground cloves, vanilla and flour until combined.

Mixing ingredients to make streusel topping for canned peach pie.
Mixing ingredients to make crumble topping for canned peach pie.
  1. Step 3: In a small bowl, combine brown sugar, flour, and oats.
  2. Step 4: Using your hands, or a pastry cutter, work in the cold butter until large clumps form.
Peach pie using canned peaches.
Streusel topping for peach pie made with canned peaches.
  1. Step 5: Transfer peach filling to pie shell, distributing peaches evenly over the crust.
  2. Step 6: Sprinkle the crumble topping evenly over the top of the peaches. Bake at 375 degrees for about an hour or until topping is starting to turn golden brown.

FAQs

Can This Be Made Gluten Free?

Swap out the all-purpose flour in the crumb topping and the pie filling for your preferred gluten free flour mix. And purchase or prepare a gluten free pie crust.

Can You Freeze This Canned Peach Pie?

Yes. Let the pie cool completely, then wrap the entire pie, including the pie plate with plastic wrap. Then add a layer of aluminum foil. Freeze for up to three months. To thaw, let the pie sit overnight in the refrigerator. Then let it come to room temperature to slice and serve. And if you’d like to heat it up a bit, heat oven to 270 degrees. Remove foil and plastic wrap and bake for about 20 minutes.

Why Is My Peach Pie Runny?

You may not have let the canned peaches drain thoroughly. Shake the colander a few times and let them sit for about 15 minutes to make sure all the liquid has drained off.

Can I Use Frozen Peaches?

Yes. Just thaw them and drain them well. Any extra moisture may make the pie crust soggy and the filling thin.

Can I Use Fresh Peaches?

Absolutely yes. Plan on about 3 medium peaches per 15-ounce can of peaches.

Tips For Success

  • Make sure the canned peaches are very well drained. Any access liquid will cause the bottom of the pie crust to be soggy.
  • Once you’ve placed the pie crust in the pie pan, docked the crust and formed the design around the edge of the crust, let the pie shell rest in the refrigerator for 20 minutes before adding filling. This will allow the pastry to firm up and resist soaking up any liquid before baking.
  • When making the crumble topping, keep the cubed butter in the refrigerator to keep it cold. If the butter is too warm and soft, it will be difficult to create those “lumps” for the crumble topping.
  • Bake this pie on a rimmed baking sheet. Some of the filling may seep out during baking. The sheet pan will catch any drippings and keep your oven clean.

Peach Pie Using Canned Peaches

A slice of peach crumble pie topped with a scoop of vanilla ice cream.

Baking a peach pie with canned peaches is a fantastic way to enjoy the deliciousness of this summer fruit all year round. Whether you’re craving a comforting dessert for a family gathering or simply want to indulge in a homemade treat, this recipe has got you covered.

And if you’re looking for a peach pie with crumb topping, this is a classic easy recipe.

So, roll up your sleeves, gather your ingredients, and create a scrumptious homemade pie for your family!

And don’t forget a scoop of vanilla ice cream for peach pie al la mode.

More Delicious Peach Recipes

And if you love peaches as much as we do, don’t miss my Peach Category, you’ll find lots of peachy recipes including the most popular on my site for Grilled Peach Salad with Arugula and Goat Cheese.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Peach crumble pie in an antique green Pyrex pie pan.
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5 from 4 votes

Canned Peach Pie Recipe With Crumb Topping

A beautiful peach pie using canned peaches with a crumble streusel topping.
Prep Time1 hour
Cook Time1 hour
Total Time3 hours
Course: Dessert
Cuisine: American
Servings: 8
Calories: 226kcal
Author: Lea Ann Brown

Ingredients

  • FOR THE PIE CRUST
  • 1 Flaky Butter Pie Crust
  • FOR THE FILLING
  • 3 15-ounce cans canned peaches well drained
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 1 teaspoon vanilla
  • 2 tablespoons light-brown sugar
  • 2 tablespoons all-purpose flour
  • FOR THE CRUMBLE:
  • ⅓ cup packed light-brown sugar
  • ⅓ cup all-purpose flour spooned and leveled
  • ⅓ cup old-fashioned rolled oats
  • 6 tablespoons cold unsalted butter ¾ stick, cut into small pieces
  • 1 pie crust large enough for 9" pie pan

Instructions

  • Make a homemade Flaky Butter Pie Crust, or use a purchased pie crust from the store.
  • Preheat oven to 375 degrees.
  • Lay rolled out pie crust over a 9" pie plate. Lifting the sides of the crust, gently press the crust into the pan. Using a knife, trim the edges of the crust, then crimp the edges to make a classic ruffled edge. Using the tines of a fork, poke holes over the bottom and sides of the pie crust. This is called docking. Set aside.
  • In a large bowl, toss together peaches, brown sugar, cinnamon, nutmeg, ground cloves, vanilla and flour until combined.
  • In a small bowl, combine brown sugar, flour, and oats; using your hands, or a pastry cutter, work in butter until large clumps form,
  • Transfer peach filling to pie shell, then sprinkle crumble evenly over the top.
  • Place pie on a rimmed baking sheet and bake until juices are bubbling and topping is golden, about 1 hour. Let cool on a wire rack 1 – 3 hours before serving.

Notes

Tips for success:
  • Make sure the canned peaches are very well drained. Any access liquid will cause the bottom of the pie crust to be soggy.
  • Once you’ve placed the pie crust in the pie pan, docked the crust and formed the design around the edge of the crust, let the pie shell rest in the refrigerator for 20 minutes before adding filling. This will allow the pastry to firm up and resist soaking up any liquid before baking.
  • When making the crumble topping, keep the cubed butter in the refrigerator to keep it cold. If the butter is too warm and soft, it will be difficult to create those “lumps” for the crumble topping.
 
Make this peach pie using our fresh Colorado Palisade Peaches. Substitute nine fresh peaches for the canned peaches. You don’t need to peel them, just slice and proceed with the recipe.

Nutrition

Calories: 226kcal | Carbohydrates: 36g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 5mg | Potassium: 353mg | Fiber: 3g | Sugar: 26g | Vitamin A: 817IU | Vitamin C: 11mg | Calcium: 25mg | Iron: 1mg

Peach Pie With Canned Peaches …It’s What’s For Dessert