Origin Broccoli and Cheese Casserole

Popular in American Southern cuisine, this casserole became a potluck staple during the mid-20th century, often using pantry staples and canned soups.

What I Love About This Recipe

It’s simple to prepare, cheesy, cozy, and always a crowd-pleaser. Whether served during holidays or weeknight dinners, it adds a warm, nostalgic flavor to the table.

Also Read : Simple Veg Soup Recipes for Comfort Food Lovers

Broccoli and Cheese Casserole

Recipe by RecipeWikkiCourse: Main Course, Side DishCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

350

kcal

A creamy, cheesy comfort food classic made with tender broccoli, melted cheese, and a crunchy topping—perfect as a hearty side dish or a simple vegetarian main.

Ingredients

• 4 cups fresh broccoli florets (or frozen, thawed)

• 1 cup shredded cheddar cheese

• 1/2 cup cream cheese, softened

• 1 can (10.5 oz) cream of mushroom or cream of chicken soup

• 1/4 cup milk

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• Salt and pepper to taste

• 1/2 cup breadcrumbs or crushed crackers (for topping)

• 1 tablespoon butter (melted, for topping)

Directions

• Preheat oven to 350°F (175°C). Grease a baking dish.
• Steam or blanch broccoli until just tender. Drain well.
• In a bowl, mix cheddar cheese, cream cheese, soup, milk, garlic powder, onion powder, salt, and pepper.
• Fold in the broccoli and mix until well-coated.
• Pour the mixture into the prepared baking dish.
• In a small bowl, mix breadcrumbs with melted butter and sprinkle over the casserole.
• Bake uncovered for 25–30 minutes, until bubbly and golden on top.
• Let rest for 5 minutes before serving.

Notes

• You can mix in cooked rice, chicken, or quinoa to turn it into a hearty main dish.

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Origin Summer Pepper Salad

This salad draws inspiration from Mediterranean and American summer salads, where fresh, raw ingredients take center stage. Bell peppers bring crunch, color, and sweetness that scream summertime freshness.

What I Love About This Recipe

It’s super quick, super fresh, and absolutely vibrant. I love the crunch of the peppers, the tangy vinaigrette, and how it pairs perfectly with grilled dishes or even on its own.

Also Read : Breakfast Enchilada Casserole

Summer Pepper Salad

Recipe by RecipeWikki

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

270

kcal

Ingredients

• 3 bell peppers (red, yellow, and orange), thinly sliced

• ½ small red onion, thinly sliced

• 2 tbsp olive oil

• 1 tbsp red wine vinegar or lemon juice

• 1 tsp Dijon mustard (optional)

• Salt and pepper to taste

• Fresh herbs (parsley, basil, or mint), chopped

Directions

• In a large bowl, combine sliced bell peppers and red onion.
• In a small bowl, whisk olive oil, vinegar or lemon juice, mustard, salt, and pepper.
• Pour dressing over the veggies and toss well to coat.
• Let it sit for 10–15 minutes to meld flavors.
• Garnish with fresh herbs and serve chilled or at room temperature.

Notes

• Add feta cheese or olives for a Mediterranean twist.
• Great make-ahead salad—flavors improve over time.
• Use a mandoline slicer for extra thin, elegant slices.

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Origin Breakfast Enchilada Casserole

A fusion of American breakfast staples and Mexican enchilada flavors, this dish combines the convenience of a casserole with the spice and boldness of southwestern cuisine.

What I Love About This Recipe

It’s a one-dish wonder—flavorful, filling, and perfect for make-ahead mornings. I love the melty cheese, the kick of enchilada sauce, and how customizable it is with your favorite fillings!

Also Read : Bacon Pancakes

Breakfast Enchilada Casserole

Recipe by RecipeWikki

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

350

kcal

Ingredients

• 6 flour tortillas (small)

• 6 eggs

• 1 cup milk

• 1 cup cooked breakfast sausage or bacon

• 1 cup shredded cheddar or Mexican blend cheese

• 1 cup enchilada sauce (red or green)

• ½ cup diced bell peppers or onions (optional)

• Salt, pepper, and spices to taste

• Chopped cilantro or green onions for garnish

Directions

• Preheat oven to 175°C (350°F) and grease a 9×13-inch baking dish.
• In a bowl, whisk eggs, milk, salt, pepper, and spices.
• Layer half the tortillas on the bottom of the dish.
• Top with half the sausage, cheese, veggies, and enchilada sauce.
• Repeat the layers, then pour the egg mixture evenly over the top.
• Cover with foil and bake for 30–35 minutes.
• Uncover and bake an additional 10–15 minutes until golden and set.
• Let cool slightly before slicing and garnishing.

Notes

• Assemble the night before and refrigerate for a quick morning bake.
• Use hash browns, black beans, or veggies for variety.
• Top with sour cream, avocado, or hot sauce.

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Origin Spinach Balls

Spinach balls gained popularity in American kitchens as a holiday finger food in the 1970s. They’ve stuck around thanks to their easy prep, wholesome ingredients, and irresistible flavor.

What I Love About This Recipe

They’re cheesy, herby, and crispy on the outside with a soft, tender center. I love how simple they are to make and how easily they disappear from the plate—crowd favorite every time!

Also Read : Butter Chicken

Spinach Balls

Recipe by RecipeWikki

Servings

11

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

60

kcal

Ingredients

• 1 (10 oz / ~280g) package frozen chopped spinach, thawed and drained

• 1 cup breadcrumbs (plain or seasoned)

• ½ cup grated Parmesan cheese

• 1 cup shredded mozzarella or cheddar cheese

• 3 eggs

• 2 tbsp butter, melted

• ½ tsp garlic powder

• Salt and pepper to taste

Directions

• Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.
• Squeeze all excess moisture out of the spinach.
• In a large bowl, mix spinach, breadcrumbs, cheeses, eggs, melted butter, garlic powder, salt, and pepper until well combined.
• Form mixture into small balls (about 1 inch). Place on prepared sheet.
• Bake for 20–25 minutes or until golden and set.
• Serve warm with your favorite dip or sauce.

Notes

• Can be made ahead and reheated.
• Freeze uncooked balls for later—bake straight from frozen.
• Add a pinch of chili flakes for heat or herbs for extra flavor.

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Origin of This Sandwich

Salami sandwiches have been a classic staple in Italian and European cuisine for centuries. Traditionally found in Italian delis, they have been enjoyed in various forms across world, from simple bread-and-meat combos to gourmet versions with artisan ingredients.

What I Love About This Recipe

• Super quick – takes less than 5 minutes to assemble.
• Minimal ingredients – yet bold and delicious flavors.
• Customizable – add your favorite toppings and spreads.

Also Read : Tomato Soup and Grilled Cheese Casserole

Simple Salami Sandwich

Recipe by RecipeWikki

Servings

1

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

947

kcal

Ingredients

• 2 slices of bread (sourdough, ciabatta, or baguette)

• 6-8 slices of salami

• 2 slices of provolone or mozzarella cheese

• 1 tbsp mayonnaise or butter (optional)

• 1 tbsp mustard or pesto (optional)

• Lettuce, tomato slices, or pickles (optional)

Directions

• Spread mayonnaise, butter, or mustard on one or both slices of bread.
• Layer the salami slices evenly over one slice.
• Add cheese slices on top of the salami.
• Place lettuce, tomatoes, or pickles, if using.
• Top with the second slice of bread and press lightly.
• Slice the sandwich in half and serve immediately.

Notes

• Toast the bread for an crunchy texture.
• Swap the cheese with Swiss, cheddar, or feta for a different flavor.
• Use whole wheat or rye bread for a healthier twist.
• Drizzle with olive oil or balsamic glaze for an Italian-style touch.

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Origin of This Sandwich

This Italian-inspired sandwich combines popular cured meats like salami, ham, and pepperoni, reminiscent of classic deli-style subs. The air fryer gives it a modern twist, ensuring a perfect crunch without the need for panini press or oven.

What I Love About This Recipe

• Quick and effortless – ready in under 10 minutes.
• Crispy outside, gooey inside – the perfect texture.
• Customizable – add your favorite cheeses, veggies, sauces.

Also Read : Roman-Style Pizza

Salami, Ham, and Pepperoni Sandwiches in the Air Fryer

Recipe by RecipeWikki

Servings

2

servings

Prep time

5

minutes

Cooking time

15

minutes

Calories

468

kcal

Ingredients

• Preheat the air fryer to 350°F (175°C).

• Slice the hoagie rolls in half and spread butter on the cut sides.

• Layer salami, ham, pepperoni, and provolone cheese on the bottom half of each roll.

• Spread mayonnaise and mustard on the top half if using.

• Sprinkle with Italian seasoning for extra flavor.

• Close the sandwich and place it in the air fryer basket.

• Air fry for 5-7 minutes, or until the bread is crispy and golden brown and the cheese has melted.

• Remove from the air fryer and let it cool for a minute.

• Add lettuce, tomatoes, or banana peppers, if desired.

• Slice and serve immediately.

Directions

• hoagie rolls or sub sandwich bread
• slices salami
• slices ham
• slices pepperoni
• slices provolone cheese
• tbsp butter, melted
• tsp Italian seasoning
• tbsp mayonnaise (optional)
• tbsp mustard (optional)
• Sliced banana peppers, lettuce, or tomatoes (optional for serving)

Notes

• For extra crispiness, brush the top of the bread with a little more melted butter.
• Experiment with different cheeses like mozzarella, Swiss, or cheddar.
• Make it spicy by adding red pepper flakes or hot sauce.
• Use whole wheat or ciabatta bread for a healthier twist.

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Origin of Old Fashioned Pea Salad

This retro salad has its roots in Southern home cooking, where simple ingredients were transformed into delicious, hearty dishes. Over time, variations have emerged, but the core combination of peas, cheese, bacon, and a creamy dressing remains a favorite across generations.

What I Love About This Recipe

• Quick and easy – requires no cooking!
• A perfect mix of creamy, crunchy, and tangy flavors.
• Great for make-ahead meals – tastes even better after chilling.

Also Read : Picadillo Cornbread Casserole

Old Fashioned Pea Salad

Recipe by RecipeWikkiCourse: Recipes

Servings

6

servings

Prep time

10

minutes

Cooking time

1

hour 

Calories

222

kcal

Ingredients

• 2 cups frozen sweet peas, thawed

• ½ cup shredded cheddar cheese

• ¼ cup finely chopped red onion

• ½ cup mayonnaise

• 1 tbsp sour cream

• 1 tsp apple cider vinegar

• ½ tsp sugar

• ¼ tsp salt

• ¼ tsp black pepper

• 4 strips bacon, cooked and crumbled

Directions

• In a large bowl, mix peas, cheddar cheese, and red onion.
• In a small bowl, whisk together mayonnaise, sour cream, vinegar, sugar, salt, and black pepper.
• Pour the dressing over the pea mixture, tossing gently to coat.
• Fold in the crumbled bacon, reserving some for garnish.
• Chill for at least 30 minutes before serving.
• Garnish with the remaining bacon bits before serving.

Notes

• For added crunch, mix in chopped celery or toasted nuts.
• Swap Greek yogurt for mayo to make it lighter.
• Best served cold, but can be eaten immediately.

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Origin of Egg Butter

Egg butter, known as “Munavoi” in Finland, is a classic Finnish spread often served with Karelian pasties (Karjalanpiirakka) or rye bread. It’s a simple yet flavorful combination of mashed boiled eggs and butter, creating a creamy, slightly salty spread that pairs well with a variety of dishes.

What I Love About This Recipe

• Super simple – just two main ingredients!
• Creamy, buttery texture makes it perfect for spreading.
• Great for breakfast, snacks, or side dishes.

Also Read : Pistachio Cream Cinnamon Rolls

Egg Butter

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

257

kcal

Ingredients

• 4 large eggs

• ½ cup unsalted butter, softened

• ½ tsp salt (adjust to taste)

• Black pepper (optional, for extra flavor)

• Fresh chives (optional, for garnish)

Directions

• Boil eggs for 8-10 minutes until hard-boiled.
• Transfer eggs to an ice bath and let cool for 5 minutes.
• Peel and mash the eggs with a fork or potato masher.
• Add softened butter and salt, then mix until smooth.
• For extra creaminess, use a hand mixer to blend.
• Adjust seasoning with black pepper, if desired.
• Garnish with chopped fresh chives.
• Serve immediately or refrigerate for up to 3 days.

Notes

• Best served at room temperature for easy spreading.
• Try different variations by adding garlic powder, smoked paprika, or mustard.

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Origin of Tomato Soup and Grilled Cheese

Tomato soup and grilled cheese have been a beloved American comfort food pairing since the 1940s, when canned tomato soup became widely available and was often paired with buttered grilled cheese sandwiches. This casserole takes the best of both worlds and combines them into a single, spoonable dish.

What I Love About This Recipe

I love how crispy, cheesy bread pieces soak up the rich tomato soup, making every bite a perfect balance of crunch and creaminess. Plus, it’s easy to make in one dish, so there’s less cleanup while still delivering that iconic comfort food taste.

Also Read : Roasted Butternut Squash Salad

Tomato Soup and Grilled Cheese Casserole

Recipe by RecipeWikkiCourse: Recipes

Servings

10

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

342

kcal

Ingredients

• 2 tbsp olive oil

• 1 small onion, diced

• 3 cloves garlic, minced

• 1 can (28 oz) crushed tomatoes

• 2 cups vegetable or chicken broth

• 1 tsp dried basil

• ½ tsp dried oregano

• 1 tsp sugar (optional, to balance acidity)

• ½ cup heavy cream (or milk for a lighter version)

• Salt and black pepper to taste

Directions

• Heat olive oil in a large oven-safe skillet or casserole dish over medium heat.
• Sauté onion and garlic until soft and fragrant (about 3-4 minutes).
• Add crushed tomatoes, broth, basil, oregano, sugar, salt, and pepper. Simmer for 15 minutes.
• Stir in heavy cream and simmer for 5 more minutes.
• Prepare the grilled cheese topping:
• Toss bread cubes with melted butter in a bowl.
• Spread the cubes evenly over the tomato soup.
• Sprinkle cheddar and mozzarella cheese over the bread.
• Preheat oven to 375°F (190°C).
• Bake for 15-20 minutes, or until the cheese is melted and golden brown.
• Serve: Let it cool slightly before serving. Garnish with fresh basil or parsley if desired.

Notes

• Make it extra crispy: Broil the casserole for the last 2-3 minutes to get an even crunchier top.
• 
  Want a richer soup? Add a little parmesan cheese to the soup base.
• Make it ahead: Prepare the soup base ahead of time and refrigerate. When ready to bake, add the bread and cheese topping and bake fresh.

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Origin of Cornbread Salad

Cornbread Salad originates from Southern United States cuisine, where cornbread is a staple. Traditionally, leftover cornbread was repurposed into a layered or tossed salad, combining Southern flavors with a creamy, tangy dressing.

What I Love About This Recipe

This dish is so satisfying and unique—the cornbread soaks up the creamy dressing, blending beautifully with crisp vegetables and savory add-ins like bacon and cheese. It’s also great for feeding a crowd and can be made ahead of time for convenience.

Also Read : Croque Madame

Cornbread Salad

Recipe by RecipeWikki

Servings

12

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

663

kcal

Ingredients

• 4 cups cornbread, crumbled

• 1 cup cherry tomatoes, halved

• 1 cup cucumber, diced

• 1 cup canned black beans, drained and rinsed

• 1 cup corn kernels (fresh, canned, or frozen)

• ½ cup red bell pepper, chopped

• ½ cup green onions, sliced

• 1 cup shredded cheddar cheese

• ½ cup cooked bacon, crumbled (optional)

• 1 cup mayonnaise

• ½ cup sour cream

• 1 tbsp apple cider vinegar

• 1 tbsp sugar

• ½ tsp garlic powder

• ½ tsp salt

• ½ tsp black pepper

Directions

• Prepare the cornbread: If using fresh cornbread, bake it beforehand and let it cool completely before crumbling.
• Mix the dressing: In a bowl, whisk together mayonnaise, sour cream, apple cider vinegar, sugar, garlic powder, salt, and black pepper.
• Layer the salad: In a large trifle dish or glass bowl, layer half of the cornbread, followed by half of the tomatoes, cucumbers, beans, corn, bell pepper, green onions, cheese, and bacon (if using).
• Repeat the layers until all ingredients are used.
• Add the dressing: Spread the dressing evenly over the top of the salad.
• Chill before serving: Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Notes

• For a vegetarian version: Skip the bacon or replace it with toasted pecans for crunch.
• Cornbread texture matters: Use slightly dry cornbread to avoid sogginess.

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