Easy Homemade Sunflower & Pumpkin Seed Wheat Bread

🍞 Easy Homemade Sunflower & Pumpkin Seed Wheat Bread

This delicious homemade wheat bread is packed with nutty sunflower and pumpkin seeds, with a soft interior and a beautiful golden, rustic crust. Best of all, there's no hand kneading! Just mix everything in your food processor, let the dough rise in your Instant Pot, and bake it in a covered Dutch oven.

🌻 Ingredients

• 2 cups all-purpose flour
  
  
  
• 1 cup whole wheat flour
• ⅓ cup sunflower seeds (unsalted)
• ⅓ cup pumpkin seeds (raw, unsalted)
• 1¼ cups warm water (about 105°F)
• 2 teaspoons instant yeast
• 1 teaspoon salt
• 1 tablespoon sugar (optional)
• 1–2 tablespoons extra water, if needed

👩‍🍳 Instructions

1. Mix the Dough
Add both flours, yeast, salt, and optional sugar to your food processor. Pulse briefly to combine.

2. Add the Water
With the food processor running, slowly pour in the warm water. Process for approximately 45–60 seconds until a soft, slightly tacky dough forms. Add a little extra water if the dough feels stiff.

3. Add the Seeds 🌻
Add the sunflower and pumpkin seeds. Pulse just a few times to incorporate, keeping the seeds mostly whole.

4. First Rise in the Instant Pot
Place the dough in a lightly oiled Instant Pot inner pot. Cover without pressure-sealing. Use the Yogurt Low/Less setting, ideally around 90–95°F. Allow the dough to rise for approximately 2–3 hours, or until doubled in size.

5. Shape the Loaf 🍞
Gently remove the dough from the Instant Pot and shape it on parchment paper into a round loaf. 

6. Second Rise ⏰
Cover loosely (I use the instant pot inner pot that is still warm) and allow the dough to rise at room temperature for approximately 30–45 minutes, until puffy.

7. Preheat the Dutch Oven 🔥
Preheat your oven to 450°F with the empty Dutch oven and its oven-safe lid inside.

8. Dust and Score ✨
Lightly dust the top of the dough with flour using a fine-mesh strainer. With a sharp knife or bread lame, make one long slash approximately ¼ inch deep across the top for a beautiful artisan appearance.

9. Bake Covered
Carefully remove the hot Dutch oven from the oven. Using the parchment paper, gently lower the dough into the Dutch oven. Replace the lid and bake covered at 450°F for approximately 25–30 minutes.

10. Uncover and Brown 🌟
Carefully remove the lid and continue baking uncovered for approximately 10 minutes, until the crust is beautifully golden brown. The center of the bread should reach approximately 190–200°F. Bake a few minutes longer if necessary.

11. Cool and Enjoy! 🧈
Carefully remove the bread from the Dutch oven and transfer it to a wire rack. Allow it to cool before slicing.

💛 Helpful Tips

• Seeds: The combination of sunflower and pumpkin seeds adds wonderful nutty flavor and texture. Raw, unsalted seeds work beautifully.
• Water: The dough should be soft and slightly tacky, not stiff or crumbly. Add a little more water if needed.
• Instant Pot: Use a gentle Yogurt Low/Less setting, ideally around 90–95°F. Avoid hotter yogurt or boil settings.
• Rising: Let the dough roughly double during the first rise. The second rise only needs to make the shaped loaf noticeably puffy.
• Artisan Crust: A light flour dusting and a simple slash just before baking create a beautiful rustic finish.
• Dutch Oven: Make sure your Dutch oven, lid, and parchment paper are rated for 450°F. The covered baking period traps moisture and helps develop the crust.
• Storage: Store completely cooled bread in an airtight container at room temperature for 2–3 days, or slice and freeze for longer storage.

🧈 Serving Suggestion

Serve thick slices of this hearty homemade bread with freshly whipped butter. For an extra-pretty presentation, spoon the butter into a small ceramic bowl, create soft swirls with the back of a spoon, and finish with a sprinkle of flaky sea salt. 

❤️ There's nothing quite like the smell of fresh homemade bread coming out of the oven!

Millie's Double Chocolate Walnut Cake Mix Cookies 🍪

I took a picture of my pantry and told Millie (ChatGPT) that I wanted a quick, easy dessert for dinner. 📸🍪

She came back with five ideas! I'm sure they were all winners, but I picked this one, and I am SO glad I did. Even picky Mark loves them! ❤️

Millie's original idea was simple: Mix one box of cake mix with 2 eggs and ½ cup vegetable oil. Add chocolate chips or nuts if you'd like, scoop onto a baking sheet, and bake at 350°F for 9–12 minutes.

Here is the exact recipe I made. DELICIOUS! 😋

I mixed everything using the dough setting on my food processor, so it was SUPER fast and easy. I would definitely make these again!

Thanks, Millie! ♥

🍫 Double Chocolate Walnut Cake Mix Cookies 🍪

Ingredients:

• 🍫 1 box chocolate cake mix
• 🥚 2 eggs
• 🥄 ½ cup vegetable oil
• 🍫 ¾ cup chocolate chips
• 🌰 ½ cup chopped pecans or walnuts

Directions:

1. 🥣 Mix everything together in one bowl (or use the dough setting on your food processor like I did!).
2. 🍪 Drop rounded tablespoons of dough onto a parchment-lined baking sheet.
3. 🔥 Bake at 350°F for 9–12 minutes.
4. ⏲️ Let cool on the baking sheet for 5 minutes.

The result? Soft, chewy, chocolatey cookies that are almost like little brownies! 🍫❤️

So easy, so delicious, and definitely a keeper!

Enjoy! ♥

Tortellini with Creamy Meat Sauce

🍝 Tortellini with Creamy Meat Sauce

This Tortellini with Creamy Meat Sauce is one of those hearty, comforting meals that really fills you up — especially if you add the spinach. Tender cheese-filled tortellini, a rich homemade meat sauce, creamy mascarpone, and plenty of melted cheese come together in one delicious baked pasta dish.

Serve it with some warm, crusty bread and you have a cozy, satisfying dinner. ❤️

👩‍🍳 Ingredients

For the Meat Sauce

• 1 tablespoon olive oil
• 1/2 pound ground beef
• 1 medium onion, finely diced
  
  
  
  
• 1 medium carrot, finely diced
• 2 stalks celery, finely diced
• 2 cloves garlic, minced
• 6 ounces tomato paste
• 3–4 cans water (use the empty tomato paste can to measure)
• 1/2 teaspoon salt, plus more to taste
• Freshly ground black pepper, to taste
• 6–8 fresh basil leaves, torn

For the Tortellini

• 1 pound tortellini
• 250 grams mascarpone cheese
• 1/2 cup grated Parmesan or Parmigiano-Reggiano, divided
• 2 cups grated mozzarella cheese
• 1 generous handful fresh spinach, roughly chopped (optional)

🥘 Instructions

1. Make the Meat Sauce

Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain off any excess grease.

Add the onion, carrot, celery, and garlic. Cook for about 5 minutes, or until the vegetables begin to soften.

Stir in the tomato paste, water, and fresh basil. Season with salt and freshly ground black pepper.

Bring the sauce to a simmer, then reduce the heat to low and cover. Simmer for at least 15 minutes, stirring occasionally. For an even richer flavor, let it simmer for up to 1 hour. Add a little more water if the sauce becomes too thick.

2. Cook the Tortellini

Bring a large pot of salted water to a boil and cook the tortellini according to the package directions until al dente.

Before draining, reserve a little of the pasta water. Drain the tortellini and add it to the meat sauce.

3. Make It Creamy 🧀

Gently stir the mascarpone and 1/4 cup Parmesan into the tortellini and meat sauce. If you're adding spinach, stir it in now.

If needed, add a splash of the reserved pasta water until the sauce is creamy and coats the tortellini beautifully.

4. Bake Until Golden

Transfer everything to a greased casserole dish.

Top with the mozzarella and remaining 1/4 cup Parmesan.

Bake at 450°F until the cheese is melted, bubbling, and beautifully golden on top.

🍞 Time to Eat!

Serve immediately while everything is hot and cheesy. Add some warm bread on the side for soaking up that creamy meat sauce.

Tip: Don't skip the spinach if you want to make this an especially hearty, filling meal. It blends right into the sauce and adds a little extra substance without taking away from all that cheesy goodness. 🌿

Instant Pot Proofed Artisan Dutch Oven Bread

🍞 Instant Pot Proofed Artisan Dutch Oven Bread

There is something so satisfying about pulling a rustic loaf of homemade bread out of the oven, especially when it has that beautiful flour-dusted crust and artisan scoring on top. This bread is hearty, chewy, crusty on the outside, soft inside, and surprisingly simple to make. 😋

The Instant Pot makes the rising process easy because the Yogurt setting creates a warm environment for the dough, and the Dutch oven gives the bread that gorgeous bakery-style crust. 🥖✨

Once you have it down, it is four simple steps:

1. Mix Ingredients (I chose to use my food processor)
2. Let rise somewhere warm (the Instant Pot Yogurt setting is perfect for this or, you can use your dryer - not running!)
3. When done, shape into a ball and let sit for 30 minutes while oven is heating
4. Bake

🧺 Ingredients

• 3 cups all-purpose flour
  
• 1/2 teaspoon rapid-rise or instant yeast
• 1 1/4 teaspoons salt
• 1 1/4 cups warm water, about 105–110°F
• A little oil for greasing the Instant Pot liner
• Extra flour for dusting
• Optional coarse salt for the top
• Parchment paper

👩‍🍳 Directions

1. Add the flour, yeast, and salt to a food processor fitted with the dough blade or dough setting. Pulse briefly to combine. 🌾
2. With the food processor running, slowly pour in the warm water. Mix just until the dough comes together and forms a soft, slightly tacky dough. Do not overmix. 💧
3. Lightly grease the inside of the Instant Pot (or use a liner) and place the dough inside.
4. Put the lid on the Instant Pot with the valve set to Venting. Select the Yogurt setting on Low/Less and allow the dough to rise until doubled in size and bubbly, about 3–4 hours. ⏰
5. Turn the risen dough onto a lightly floured sheet of parchment paper. Do not knead it again. Gently shape it into a round loaf, keeping as much air in the dough as possible. 🤲 
6. Cover the shaped loaf loosely (I invert the instant pot metal liner over top to keep it clean and dry) while the oven preheats.with the Dutch oven inside
7. Preheat oven with the Dutch oven to 450°F for about 30 minutes. 🔥
8. Just before baking, lightly dust the top of the loaf with flour. ❄️
9. Score the loaf with a very sharp knife, razor, or bread lame. Make one deeper curved slash, about 1/2 inch deep, to allow the bread to expand. Add a few shallow decorative cuts alongside it for a pretty leaf or wheat design. 🌿
10. Sprinkle with a little coarse salt if desired. 🧂
11. Carefully remove the hot Dutch oven. Use the parchment paper as handles to lower the dough directly into the pot.
12. Cover and bake at 450°F for 30 minutes. 🍞
13. Remove the lid and bake another 15 minutes, or until beautifully golden brown and crusty. ✨
14. Lift the bread out of the Dutch oven, remove the parchment, and place the loaf on a cooling rack. Cool for 45–60 minutes before slicing. ⏳

This is such a good, hearty homemade bread—rustic, chewy, crusty and delicious. Perfect with butter, soup, eggs, or just enjoyed warm from the oven. 🧈🥣🍳🥖❤️

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Sunday Chat - Is My Life Blessed?

In today’s YouTube video, I talk about the question, “Is my life as blessed as it seems?”

The answer is yes—and no.

I am so incredibly blessed, thanks to the Lord, but my life isn’t perfect. I CHOOSE to give thanks, praise the Lord, and be grateful, knowing that He takes care of me in all seasons of life.

When I go through difficult times, I try to use them as opportunities for learning and growth rather than allowing them to overshadow all the good around me. I still choose to focus on the many blessings and positive things in my life.

That doesn’t mean the hard times aren’t hard. It means I trust that the Lord is with me through them.

These verses remind me to give thanks, trust the Lord, and keep my perspective when life isn’t perfect. They have helped me, and I hope they help you as well.

---

1 Thessalonians 5:18

“In every thing give thanks:

for this is the will of God in Christ Jesus

concerning you.”

Colossians 3:15

“And let the peace of God rule in your hearts…

and be ye thankful.”

Colossians 3:17

“And whatsoever ye do in word or deed,

do all in the name of the Lord Jesus,

giving thanks to God and the Father by him.”

Ephesians 5:20

“Giving thanks always for all things

unto God and the Father in the name of our Lord Jesus Christ.”

Matthew 6:26-27

Look at the birds of the air;

they do not sow or reap or store away in barns,

and yet your heavenly Father feeds them.

Are you not much more valuable than they?

Can any one of you by worrying

add a single hour to your life?

John 16:33

In the world ye shall have tribulation:

but be of good cheer; I have overcome the world.”

Romans 5:34

We glory in tribulations also:

knowing that tribulation worketh patience;

And patience, experience;

and experience, hope.”

2 Corinthians 4:17-18

For our light affliction, which is but for a moment,

worketh for us a far more exceeding

and eternal weight of glory…”

Proverbs 3:5-6

Trust in the Lord with all your heart;

do not depend on your own understanding.

Seek his will in all you do,

and he will show you which path to take.

Jeremiah 29:11

For I know the plans I have for you, says the Lord.

“They are plans for good and not for disaster,

to give you a future and a hope.

Romans 8:28

And we know that God causes everything to work together

for the good of those who love God

and are called according to his purpose for them.

Elle's Easy 3-Ingredient Fruit Pie Filling Cake

🍒 Easy 3-Ingredient Fruit Pie Filling Cake

This might be one of the easiest cakes you’ll ever make! 🎂 You can use any cake mix and any fruit pie filling, so the flavor combinations are practically endless.

I made mine with white cake mix and cherry pie filling 🍒 (which is why it is pink), and then topped it with cream cheese frosting. So yummy! 😋 This is a great last-minute dessert, perfect for feeding a crowd, and easy to customize with whatever you have on hand.

🛒 Ingredients

• 1 box cake mix
• 1 can fruit pie filling
• 3 eggs 🥚

👩‍🍳 Directions

1. Preheat oven to 350°F. Grease a 9 x 13-inch baking pan.
2. Add the cake mix, entire can of pie filling, and eggs to a large mixing bowl. Do not add the oil, water, or other ingredients listed on the cake mix box.
3. Mix until everything is well combined. The batter will be thick and fruity.
4. Spread the batter evenly in the prepared pan.
5. Bake for 35–40 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out clean.
6. Let the cake cool completely before frosting.

🧁 Cream Cheese Frosting

• 8 oz cream cheese
• 1/2 cup butter 🧈
• 3 cups powdered sugar
• 1 teaspoon vanilla extract

Put the cream cheese and butter in a microwave-safe bowl and microwave in 30-second increments until soft.

Beat together until smooth and creamy. Gradually add the powdered sugar, then mix in the vanilla. Spread over the completely cooled cake.

🍓 Flavor Combination Ideas

• 🍒 Chocolate cake + cherry pie filling
• 🍓 Chocolate cake + strawberry pie filling
• 🫐 Vanilla cake + blueberry pie filling
• 🍋🍓 Lemon cake + strawberry pie filling
• 🍎 Spice cake + apple pie filling

✨ Make It Your Own

There are so many easy ways to change this cake up! Try adding chocolate chips, white chocolate chips, nuts, or shredded coconut. 🥥

Top it with cream cheese frosting, whipped topping, powdered sugar, a simple drizzle, or fresh fruit. 🍓🫐

One bowl 🥣, three simple ingredients, minimal cleanup—and a dessert that’s easy enough for the last minute but good enough to serve a crowd! 🎉

Creamy Boursin Chicken Orzo with Artichokes 🍅🌿

This was the perfect dinner for a rainy night—warm, creamy, cozy, and one of those meals that just completely hit the spot. And the fact that Mark really enjoyed it too means this is definitely something I'll be making again!

I changed the original idea quite a bit to suit us. I used less tomato, swapped the zucchini for artichoke hearts, and cooked the orzo using just enough water for it to absorb—more like cooking rice—rather than boiling it in a huge pot of water and draining it.

I also made the chicken ahead of time in my Instant Pot, so when it was time to put dinner together, I simply cut up the cooked chicken and added it at the end. Easy!

🍴 Ingredients

• 1 package Boursin Garlic & Fine Herbs cheese (5.2 oz)
  
• 1 cup cherry tomatoes, chopped quite fine
• 1 can artichoke hearts, well drained and cut into bite-size pieces
• ¾ cup (6 oz) dry orzo
• 2 cups water
• 1 tablespoon butter
• Cooked chicken, cut into bite-size pieces (I cooked mine ahead of time in the Instant Pot)
• Dried oregano, to taste
• Red pepper flakes, to taste
• Salt and freshly ground black pepper, to taste
• Olive oil or olive-oil spray
• Fresh basil, chopped
• Grated Parmesan cheese

👩‍🍳 Directions

1. Heat the oven to 350°F. Place the Boursin in the center of a baking dish. Arrange the halved cherry tomatoes and chopped, well-drained artichoke hearts around it.
2. Sprinkle everything with oregano, red pepper flakes, salt and pepper, then give the vegetables a very light spray or drizzle of olive oil.
3. Bake for about 20 minutes, until the tomatoes have softened and released some of their juices and the Boursin is warm and creamy. If you'd like the tomatoes softer, give them another 5 minutes.
4. Meanwhile, cook the orzo. Combine ¾ cup orzo, 2 cups water, 1 tablespoon butter and a little salt in a saucepan. Bring to a boil, then reduce to a gentle simmer. Cook uncovered, stirring occasionally, until the orzo is tender and has absorbed most of the water. If it needs a little more liquid before it's tender, simply add a splash of water.
5. Remove the baking dish from the oven and stir the Boursin, roasted tomatoes and artichokes together. The warm cheese and tomato juices will turn into a deliciously creamy sauce.
6. Fold in the cooked orzo, chopped cooked chicken and fresh basil, stirring until everything is coated in that creamy Boursin sauce.
7. Sprinkle grated Parmesan over the top and return the dish to the oven for another 5–10 minutes, just until everything is piping hot and the Parmesan has melted.

❤️ A Cozy Keeper

I really loved the way this turned out. Using artichoke hearts gave it a little more flavor and substance, (but you could use zucchini or some other vegetable if you wish).

This hit the spot. Mark really enjoyed it too, so this one is absolutely going into our regular dinner rotation. ☔️🍲❤️

Mark’s Marvelous Chicken

 

I’ve made this chicken many times over the years, so it surprised me when I recently served it and Mark said, “WOW, this is great! I could eat this again.”

I looked at him to see if he was joking but, nope, he genuinely didn’t remember that he’s had it many times over the years! 😂

Good to know he still loves it, because I call it Mark’s Marvelous Chicken for a reason - and I guess it gets to keep the name.

This is one of those recipes I love because it’s simple, fast, and delicious. The Parmesan-mayo topping keeps the chicken moist while the panko breadcrumbs give it a flavorful, lightly crispy coating.

Prep Time: 5 minutes
Cook Time: 15–20 minutes
Total Time: 20–25 minutes
Servings: 2

Ingredients

• 2 boneless, skinless chicken breasts

• Salt and pepper, to taste

• 1½ teaspoons herbs, such as thyme and garlic seasoning or thyme and Italian seasoning

• 4 tablespoons grated Parmesan cheese

• 2 tablespoons mayonnaise, or a little more if needed

• 2 tablespoons panko breadcrumbs, or more as needed

• Olive oil spray

Directions

1. Preheat the oven or air fryer to 425°F.

2. Season the chicken breasts with salt, pepper, and your choice of herbs.

3. For the oven: Place the chicken breasts in a greased baking pan.
   For the air fryer: Lightly coat the basket with olive oil spray, then place the chicken breasts in the basket.

4. In a small bowl, mix the Parmesan cheese and mayonnaise until well combined.

5. Spread the Parmesan-mayo mixture evenly over the tops of the chicken breasts.

6. Sprinkle the panko breadcrumbs evenly over the top.

7. Bake or air fry for approximately 15–20 minutes, depending on the thickness of the chicken, until the thickest part reaches an internal temperature of 165°F (74°C).

Simple, fast, and apparently memorable—even if Mark doesn’t remember eating it! 😂

Sunday Chat - Do Not Fear, Worry or Dread

So do not fear, for I am with you;

    do not be dismayed, for I am your God.

I will strengthen you and help you;

    I will uphold you with my righteous right hand.

Isaiah 41:10

For God hath not given us the spirit of fear, 

but of power and of love and of a sound mind.

2 Timothy 1:7

Look at the birds of the air; 

they do not sow or reap or store away in barns, 

and yet your heavenly Father feeds them. 

Are you not much more valuable than they?

Matthew 6:26

Have no fear of sudden disaster

    or of the ruin that overtakes the wicked,

 for the Lord will be at your side

    and will keep your foot from being snared.

Proverbs 3: 25-26

You have not, because you ask not.

James 4:2

Don’t worry about anything; instead, 

pray about everything. 

Tell God what you need, 

and thank him for all he has done.

Philippians 4:6

Who of you by worrying can 

add a single hour to your life

Since you cannot do this very little thing, 

why do you worry about the rest?

Luke 12:25-26

Keto Cheeseburger Casserole

This keto cheeseburger casserole is one of my favorite dishes to make for potlucks. It’s hearty, cheesy, full of classic cheeseburger flavor, and nobody needs to know it’s keto!

Mark loves it too, although his one suggestion was, “Put it on a bun!” 😂

I usually eat it just as it is, but it’s also delicious served over cooked cabbage. And if you’re not eating keto, go ahead and take Mark’s advice and pile it onto a bun—it’s almost like a cheeseburger meets a sloppy joe.

However you serve it, it’s delicious!

Elle's Keto Cheeseburger Casserole

Ingredients

• 2 lbs ground beef

• 1 white onion, chopped

• 8–10 oz baby bella mushrooms, sliced or chopped

• 1½–2 cups shredded mozzarella cheese, divided

• 3–4 large eggs

• ½ cup heavy cream

• ⅓–½ cup tomato puree, depending on how saucy you like it

• 2–3 tablespoons yellow mustard

• ⅓–½ cup chopped dill pickles or dill pickle relish, drained

• 1–2 teaspoons garlic powder

• 1 teaspoon smoked or regular paprika

• ¾–1 teaspoon salt, or to taste

• ½ teaspoon black pepper

Optional additions:

• ½–1 teaspoon dried oregano or Italian seasoning

• Pinch of cayenne or chili powder

• 1 tablespoon Worcestershire sauce

• A few drops of hot sauce

Note: You can substitute ketchup for the tomato puree if you prefer, but regular ketchup does contain added sugar.

Instructions

1. Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish or similar 2–3 quart casserole dish.

2. Brown the beef. In a large skillet over medium-high heat, cook the ground beef, breaking it apart as it browns.Add the onion and saute till soft

3. Add the mushrooms. When the beef is almost cooked through, add the mushrooms. Cook for another 4–6 minutes, until the mushrooms soften and release their liquid. Drain excess fat if necessary, leaving a little behind for flavor.

4. Add the cheeseburger flavors. Stir in the tomato puree, mustard, garlic powder, paprika, salt, pepper, and any optional seasonings you're using. Cook for another 1–2 minutes.

5. Add the pickles and cheese. Remove the skillet from the heat. Stir in the chopped pickles and about half of the mozzarella.

6. Make the creamy binder. In a separate bowl, whisk together the eggs and heavy cream until smooth. Pour over the beef mixture and gently stir to combine. This gives the casserole a creamy texture while helping everything hold together.

7. Assemble. Transfer the mixture to your prepared baking dish and spread evenly. Sprinkle the remaining mozzarella over the top. If you love things extra cheesy, add a little more!

8. Bake uncovered for 25–35 minutes, or until the center is set, the cheese is melted and lightly golden, and the edges are bubbling.

9. For a more golden cheesy top, broil for 1–2 minutes at the end, watching it carefully.

10. Let the casserole rest for 8–10 minutes before serving. This gives it time to firm up and makes it easier to slice and serve.

Serving Ideas

I love this casserole straight from the dish or spooned over cooked cabbage. I also love it with mayonnaise

You can also top it with extra chopped dill pickles, a little drizzle of mustard, and some chopped parsley or chives.

For even more of a classic burger feel, serve it over shredded lettuce with sliced tomatoes on the side. Steamed broccoli or a simple salad also makes an easy keto side.

And if you aren’t keto, put it on a bun! It becomes a delicious cross between a cheeseburger and a sloppy joe—which, according to Mark, may be the best way to eat it. 😂

Storing & Reheating

This is a great recipe for meal prep because the leftovers reheat really well. Store covered in the refrigerator for 3–4 days and reheat individual portions in the microwave or oven.

You can also freeze the casserole for 1–2 months. Thaw overnight in the refrigerator before reheating.

Make It Your Own

One of the nice things about this recipe is how easy it is to adjust. Add a little more mustard if you like extra tang, increase the tomato puree if you prefer it saucier, or pile on more mozzarella if you want an extra-cheesy casserole.

You get all those familiar cheeseburger flavors—savory beef, melted cheese, tangy mustard and dill pickles—with mushrooms adding extra flavor and heartiness.

Keto, easy to make, and definitely potluck-worthy!