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14 Classic Comfort Food Recipes

Fourteen classic American comfort food recipes, from chicken and dumplings and pot roast to baked mac and cheese, fried chicken and a big pot of chili.

By Mary Caldwell | Published August 7, 2025
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Close up of chicken and dumplings

Some nights call for the kind of food that feels like a warm blanket, the dishes our grandmothers made and our kids will someday crave too. These fourteen classic American comfort foods cover it all, with slow simmered pot roast, chicken and dumplings, crispy fried chicken, cheesy baked macaroni, lasagna, hearty soups and biscuits smothered in gravy. My best planning tip is to save the longer recipes for Sunday and cook a double batch, because most of these taste even better the next day and freeze well too.

1) Chicken and Dumplings

Close up of chicken and dumplings

1) Chicken and Dumplings

Prep20 minsTotal1 hrServes6
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Tender shredded chicken and vegetables simmer in a thick, creamy broth topped with fluffy drop dumplings. The dumplings steam on top of the stew so they turn light and pillowy while their bottoms soak up the savory broth. It is a true Southern classic that warms you from the inside out.

Ingredients

  • 3 tablespoons unsalted butter
  • 1 yellow onion, diced
  • 3 carrots, sliced
  • 3 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1/3 cup all purpose flour
  • 6 cups chicken broth
  • 1 1/2 lbs boneless skinless chicken thighs
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • For the dumplings
  • 2 cups all purpose flour mixed with 1 tablespoon baking powder and 1 teaspoon salt
  • 3/4 cup whole milk
  • 4 tablespoons unsalted butter, melted

Instructions

  1. Melt 3 tablespoons of butter in a large Dutch oven over medium heat. Add the onion, carrots and celery and cook for 6 to 7 minutes until softened. Stir in the garlic for 1 minute.
  2. Sprinkle the 1/3 cup flour over the vegetables and stir for 1 to 2 minutes to cook out the raw taste.
  3. Slowly whisk in the chicken broth until smooth. Add the whole chicken thighs, thyme and salt. Bring to a boil, then reduce to a simmer and cook uncovered for 18 to 20 minutes, until the chicken reaches 165F.
  4. Lift out the chicken, shred it with two forks, and return it to the pot. Keep the stew at a gentle simmer.
  5. For the dumplings, stir the flour mixture with the milk and melted butter just until a thick, sticky dough forms. Do not overmix.
  6. Drop heaping tablespoons of dough onto the surface of the simmering stew, spacing them apart.
  7. Cover the pot tightly and simmer for 15 minutes without lifting the lid, until the dumplings are puffed and cooked through in the center.
  8. Ladle into bowls and sprinkle with chopped parsley or black pepper before serving.

Chicken and dumplings is the dish I make when someone I love needs comfort. It never fails to bring back memories of my grandmother’s kitchen.

Resist peeking while the dumplings cook, since the trapped steam is what makes them fluffy. The stew base can be made a day ahead, then bring it to a simmer and add fresh dumplings.

2) Classic Pot Roast

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2) Classic Pot Roast

Prep20 minsTotal4 hrsServes6
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A well marbled chuck roast is seared until deeply browned and then braised low and slow until it falls apart with a fork. Carrots and potatoes go in partway through so they become tender without turning to mush. The rich red wine and herb braising liquid doubles as a ready made gravy.

Ingredients

  • 1 boneless beef chuck roast, 3 to 4 lbs
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 yellow onion, cut into wedges
  • 4 cloves garlic, smashed
  • 2 tablespoons tomato paste
  • 1 cup dry red wine or extra beef broth
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1 1/2 lbs baby potatoes
  • 4 carrots, cut into 2 inch pieces

Instructions

  1. Preheat the oven to 325F. Pat the roast dry and season all over with the salt and pepper.
  2. Heat the oil in a large Dutch oven over medium high heat. Sear the roast for 4 to 5 minutes per side until a deep brown crust forms on all sides. Move it to a plate.
  3. Lower the heat to medium. Add the onion and cook for 3 minutes, then stir in the garlic and tomato paste for 1 minute.
  4. Pour in the wine and scrape up the browned bits from the bottom of the pot. Simmer for 2 minutes, then add the beef broth and Worcestershire sauce.
  5. Return the roast to the pot along with any juices. Tuck the rosemary and thyme around it. Cover and braise in the oven for 2 hours.
  6. Add the potatoes and carrots around the roast, cover again, and cook for another 1 to 1 1/2 hours, until the meat is fork tender and shreds easily.
  7. Move the roast and vegetables to a platter. Skim the fat from the juices, remove the herb stems, and simmer the liquid on the stove for 5 minutes to concentrate it.
  8. Slice or shred the beef and serve with the vegetables and plenty of pan juices spooned over the top.

Nothing says Sunday dinner like a pot roast filling the house with that slow cooked smell. It is how my mom made it, and now it is how I make it.

Chuck roast is the best cut because its marbling melts into tender meat as it braises. Shred leftovers for amazing sandwiches on toasted rolls with a little horseradish mayo.

3) Baked Macaroni and Cheese

Close up of baked macaroni and cheese

3) Baked Macaroni and Cheese

Prep20 minsTotal55 minsServes8
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This baked mac and cheese starts with a silky homemade cheese sauce made from sharp cheddar and nutty Gruyere. The pasta is slightly undercooked so it finishes in the oven without going soft. A buttery panko crust on top adds crunch to every creamy, cheesy spoonful.

Ingredients

  • 1 lb elbow macaroni
  • 6 tablespoons unsalted butter
  • 1/3 cup all purpose flour
  • 3 cups whole milk
  • 1 cup half and half
  • 1 teaspoon dry mustard powder
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups shredded sharp cheddar cheese, divided
  • 2 cups shredded Gruyere cheese
  • 1 cup panko breadcrumbs
  • 2 tablespoons unsalted butter, melted

Instructions

  1. Preheat the oven to 350F and grease a 9×13 inch baking dish. Cook the macaroni in salted boiling water for 2 minutes less than the package directions. Drain and set aside.
  2. In a large saucepan over medium heat, melt the 6 tablespoons of butter. Whisk in the flour and cook for 1 to 2 minutes until bubbly and lightly golden.
  3. Slowly whisk in the milk and half and half until smooth. Cook for 5 to 7 minutes, whisking often, until the sauce thickens enough to coat the back of a spoon.
  4. Remove the pan from the heat. Stir in the mustard, smoked paprika, salt and pepper, then add 3 cups of the cheddar and all of the Gruyere a handful at a time until smooth.
  5. Stir the drained macaroni into the cheese sauce until every piece is coated. Pour it into the baking dish.
  6. Sprinkle the remaining cheddar over the top. Toss the panko with the melted butter and scatter it evenly over the cheese.
  7. Bake uncovered for 25 to 30 minutes, until the edges are bubbling and the breadcrumb topping is golden brown.
  8. Let it rest for 5 to 10 minutes before serving so the sauce settles and stays creamy.

This is the mac and cheese I bring to every holiday and potluck, and I always come home with an empty dish. The crunchy topping is non negotiable in my family.

Assemble it up to a day ahead without the breadcrumbs, then add the topping right before baking and give it 10 extra minutes. Use any good melting cheese if you cannot find Gruyere.

4) Chicken Pot Pie

Close up of chicken pot pie

4) Chicken Pot Pie

Prep25 minsTotal1 hr 10 minsServes6
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A creamy, savory filling of tender chicken, carrots, celery and peas is baked between two flaky golden crusts. The sauce is a simple homemade gravy flavored with thyme that thickens beautifully in the oven. Brushing the top with egg wash gives it that bakery shine and deep golden color.

Ingredients

  • 2 refrigerated pie crusts
  • 1/3 cup unsalted butter
  • 1 small yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1/3 cup all purpose flour
  • 1 3/4 cups chicken broth
  • 2/3 cup whole milk
  • 3 cups cooked shredded chicken
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 large egg, beaten with 1 tablespoon water

Instructions

  1. Preheat the oven to 400F. Press one pie crust into a 9 inch deep dish pie plate and place it in the fridge while you make the filling.
  2. Melt the butter in a large skillet over medium heat. Add the onion, carrots and celery and cook for 6 to 8 minutes until softened. Stir in the garlic for 1 minute.
  3. Sprinkle the flour over the vegetables and stir for 1 to 2 minutes.
  4. Slowly whisk in the broth and milk. Simmer, stirring often, for 3 to 5 minutes until thick and creamy.
  5. Stir in the chicken, frozen peas, thyme and salt. Taste and adjust the seasoning, then let the filling cool for 10 minutes.
  6. Pour the filling into the crust. Top with the second crust, trim the excess, and crimp the edges to seal. Brush with the egg wash and cut 4 small slits in the top for steam.
  7. Set the pie on a sheet pan and bake for 30 to 35 minutes, until the crust is deep golden and the filling bubbles through the slits. Cover the edges with foil if they brown too fast.
  8. Let the pot pie rest for 15 minutes before slicing so the filling can set.

Chicken pot pie is my favorite way to use leftover roast or rotisserie chicken. It turns humble leftovers into a dinner that feels like a celebration.

Assemble the pie and freeze it unbaked for up to 3 months, then bake from frozen at 375F for about 1 hour 15 minutes. Use store bought crust to save time without anyone noticing.

Want every detail, plus my best tips and storage notes? Here is my full Homemade Chicken Pot Pie recipe.

5) Chicken Fried Steak with Country Gravy

Close up of chicken fried steak with country gravy

5) Chicken Fried Steak with Country Gravy

Prep20 minsTotal45 minsServes4
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Tenderized cube steaks get a double coating of seasoned flour and buttermilk, then fry up crunchy and golden. The creamy peppery country gravy is made in the same skillet with the drippings and crispy bits. It is pure Texas diner comfort food served on your own kitchen table.

Ingredients

  • 4 cube steaks, about 4 oz each
  • 1 1/2 cups all purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 large eggs
  • 1 cup buttermilk
  • 1 cup vegetable oil, for frying
  • For the gravy
  • 3 tablespoons all purpose flour
  • 2 1/2 cups whole milk
  • 1/2 teaspoon salt
  • 1 teaspoon coarse black pepper

Instructions

  1. In a shallow dish, whisk together the flour, garlic powder, paprika, salt and pepper. In a second dish, whisk the eggs and buttermilk.
  2. Pat the steaks dry. Dredge each one in the flour, dip it in the egg mixture, then press it firmly into the flour again, coating both sides thickly. Let them rest on a rack for 10 minutes so the coating sets.
  3. Heat the oil in a large cast iron skillet over medium high heat to 350F.
  4. Fry the steaks two at a time for 3 to 4 minutes per side, until golden brown and crisp and they reach 160F inside. Drain on a wire rack set over a sheet pan and keep warm in a 200F oven.
  5. Pour off all but 3 tablespoons of oil from the skillet, keeping the crispy browned bits. Reduce the heat to medium.
  6. Whisk in the 3 tablespoons of flour and cook for 1 to 2 minutes until golden.
  7. Slowly whisk in the milk and simmer for 4 to 5 minutes, stirring constantly, until thick. Season with salt and lots of black pepper.
  8. Serve the steaks smothered in gravy with mashed potatoes and green beans.

This was my dad’s favorite meal when we went out for breakfast on Saturdays, so I learned to make it at home. It is a special treat we save for cold weekends.

The double dredge is what gives you that shaggy, extra crispy crust, so do not skip it. Letting the coated steaks rest a few minutes before frying helps the breading stay put.

6) Southern Fried Chicken

Close up of southern fried chicken

6) Southern Fried Chicken

Prep20 minsTotal2 hrs 15 minsServes6
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Bone in chicken soaks in tangy buttermilk with a splash of hot sauce, which keeps the meat juicy and tender. A seasoned flour and cornstarch dredge fries into a thick, crackly golden crust. Keeping the oil temperature steady is the secret to chicken that is crispy outside and fully cooked within.

Ingredients

  • 3 1/2 lbs bone in chicken pieces, drumsticks, thighs and breasts
  • 2 cups buttermilk
  • 1 tablespoon hot sauce
  • 2 teaspoons salt, divided
  • 2 cups all purpose flour
  • 1/4 cup cornstarch
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • Vegetable or peanut oil, for frying

Instructions

  1. In a large bowl, whisk together the buttermilk, hot sauce and 1 teaspoon of the salt. Add the chicken, turn to coat, cover, and refrigerate for at least 1 hour or up to overnight.
  2. In a shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, black pepper, cayenne and remaining salt.
  3. Lift each piece of chicken from the buttermilk, let the excess drip off, and dredge it thoroughly in the flour mixture, pressing to create a craggy coating. Set on a wire rack for 15 minutes.
  4. Pour 2 inches of oil into a large heavy Dutch oven or deep cast iron skillet and heat to 325F to 350F.
  5. Fry the chicken in batches without crowding for 12 to 16 minutes, turning every few minutes, until deep golden brown and the thickest pieces reach 165F. Dark meat may need a few minutes longer than white meat.
  6. Drain the fried chicken on a wire rack set over a sheet pan. Keep finished pieces warm in a 200F oven while you fry the rest.
  7. Let the chicken rest for 5 minutes before serving with biscuits, coleslaw and mashed potatoes.

Fried chicken is my summer Sunday tradition, and the leftovers are just as good cold the next day at a picnic. My family would revolt if I ever skipped the buttermilk soak.

Use a deep fry thermometer and adjust the burner often, since adding chicken drops the oil temperature. Leftovers reheat best on a rack in a 400F oven for about 15 minutes.

7) Old Fashioned Beef Stew

Close up of old fashioned beef stew

7) Old Fashioned Beef Stew

Prep25 minsTotal2 hrs 45 minsServes6
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Chunks of beef chuck are browned in batches and then simmered low and slow until they turn spoon tender. Tomato paste and Worcestershire build a rich, savory gravy that coats the potatoes and carrots. A light dusting of flour on the beef thickens the stew naturally as it simmers.

Ingredients

  • 2 1/2 lbs beef chuck, cut into 1 1/2 inch cubes
  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 3 tablespoons all purpose flour
  • 3 tablespoons vegetable oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 4 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 1/2 lbs Yukon gold potatoes, cubed
  • 4 carrots, cut into 1 inch pieces

Instructions

  1. Pat the beef dry, season with salt and pepper, and toss with the flour until lightly coated.
  2. Heat 2 tablespoons of oil in a large Dutch oven over medium high heat. Brown the beef in two batches for 5 to 6 minutes per batch, turning until well browned on all sides. Move it to a plate.
  3. Add the remaining oil and the onion and cook for 4 to 5 minutes until softened. Stir in the garlic and tomato paste for 1 minute.
  4. Pour in the broth and scrape up all the browned bits. Add the Worcestershire sauce, bay leaves, thyme and the browned beef with its juices.
  5. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally.
  6. Add the potatoes and carrots. Cover and simmer for another 40 to 45 minutes, until the beef is very tender and the vegetables are easily pierced with a fork.
  7. Remove the bay leaves. If you would like a thicker stew, simmer uncovered for 10 minutes. Taste and adjust seasoning.
  8. Ladle into bowls and serve with crusty bread or buttermilk biscuits.

Beef stew is my favorite snow day dinner because it fills the house with the coziest smell. It is hearty enough that nobody asks for anything else.

Take your time browning the beef in batches, since crowding the pot steams the meat and loses flavor. Stew keeps for 4 days in the fridge and freezes for 3 months.

8) Homemade Chicken Noodle Soup

Close up of homemade chicken noodle soup

8) Homemade Chicken Noodle Soup

Prep15 minsTotal50 minsServes6
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This homemade soup is loaded with tender shredded chicken, soft egg noodles and classic carrots, celery and onion. Poaching the chicken right in the broth makes it juicy and adds even more flavor to the soup. A squeeze of lemon at the end brightens the whole pot and makes it taste fresh.

Ingredients

  • 2 tablespoons unsalted butter
  • 1 yellow onion, diced
  • 3 carrots, sliced
  • 3 celery stalks, sliced
  • 3 cloves garlic, minced
  • 8 cups chicken broth
  • 1 1/2 lbs boneless skinless chicken breasts
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 cups wide egg noodles
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon fresh lemon juice

Instructions

  1. Melt the butter in a large soup pot over medium heat. Add the onion, carrots and celery and cook for 6 to 8 minutes, stirring occasionally, until the vegetables soften.
  2. Stir in the garlic and cook for 1 minute until fragrant.
  3. Pour in the chicken broth and add the whole chicken breasts, bay leaf, thyme, salt and pepper. Bring to a boil.
  4. Reduce the heat to a gentle simmer, cover partially, and cook for 18 to 20 minutes, until the chicken reaches 165F in the thickest part.
  5. Remove the chicken to a cutting board and shred it with two forks. Discard the bay leaf.
  6. Bring the soup back to a boil and add the egg noodles. Cook for 6 to 8 minutes, until the noodles are tender.
  7. Return the shredded chicken to the pot. Stir in the parsley and lemon juice, then taste and add more salt if needed.
  8. Ladle into bowls and serve hot with crackers or crusty bread.

This is the soup I make the moment anyone in my house gets the sniffles. It is simple, soothing and so much better than canned.

If you plan to freeze it, cook the noodles separately and add them when reheating so they do not get mushy. Leftover rotisserie chicken can replace the raw chicken and cut the time down.

9) Biscuits and Sausage Gravy

Close up of biscuits and sausage gravy

9) Biscuits and Sausage Gravy

Prep15 minsTotal40 minsServes6
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Tall, flaky homemade buttermilk biscuits are split open and smothered in a creamy, peppery sausage gravy. The gravy gets all its flavor from browned sausage and its drippings, so nothing goes to waste. Folding the biscuit dough once creates the buttery layers that make each bite pull apart.

Ingredients

  • For the biscuits
  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 3/4 cup cold buttermilk
  • For the gravy
  • 1 lb ground breakfast sausage
  • 1/3 cup all purpose flour
  • 3 cups whole milk
  • 1/2 teaspoon salt
  • 1 teaspoon coarse black pepper
  • 1/4 teaspoon red pepper flakes

Instructions

  1. Preheat the oven to 425F and line a baking sheet with parchment paper.
  2. Whisk the flour, baking powder, sugar and salt in a bowl. Cut in the cold butter until the pieces are the size of peas. Stir in the buttermilk just until a shaggy dough forms.
  3. Turn the dough onto a floured surface, pat it into a 1 inch thick rectangle, fold it in half, and pat it out again. Cut into 6 biscuits with a 3 inch cutter, pressing straight down without twisting.
  4. Place the biscuits on the baking sheet with sides touching and bake for 13 to 15 minutes until tall and golden.
  5. While the biscuits bake, cook the sausage in a large skillet over medium heat for 7 to 8 minutes, breaking it into crumbles, until browned and it reaches 160F. Do not drain.
  6. Sprinkle the flour over the sausage and stir for 1 to 2 minutes until absorbed.
  7. Slowly pour in the milk, stirring constantly. Simmer for 5 to 7 minutes until thick and creamy. Season with salt, pepper and red pepper flakes.
  8. Split the warm biscuits and smother them with sausage gravy.

Biscuits and gravy is our special weekend breakfast and sometimes our breakfast for dinner. The kids line up at the stove the minute the biscuits come out.

Keep your butter and buttermilk very cold for the fluffiest biscuits. Leftover gravy thickens in the fridge, so whisk in a splash of milk as it reheats.

10) Classic Lasagna

Close up of classic lasagna

10) Classic Lasagna

Prep40 minsTotal1 hr 55 minsServes10
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Layers of tender noodles, a rich beef and sausage tomato sauce, creamy ricotta and melted mozzarella bake into the ultimate family dinner. Simmering the sauce gives it time to thicken so the slices stand tall. Letting it rest after baking is the key to clean, beautiful squares.

Ingredients

  • 12 lasagna noodles
  • 1 lb ground beef
  • 1/2 lb mild Italian sausage, casings removed
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) tomato sauce
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • 15 oz ricotta cheese
  • 1 large egg
  • 3/4 cup grated Parmesan cheese, divided
  • 4 cups shredded mozzarella cheese, divided
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Preheat the oven to 375F. Cook the noodles in salted boiling water until just al dente, then drain and lay them flat on oiled foil.
  2. In a large skillet over medium high heat, cook the beef, sausage and onion for 8 to 10 minutes until browned and the meat reaches 160F. Drain the fat and stir in the garlic.
  3. Add the crushed tomatoes, tomato sauce, Italian seasoning and salt. Simmer for 15 minutes, stirring occasionally, until thickened.
  4. In a bowl, stir together the ricotta, egg, 1/2 cup of the Parmesan and the parsley.
  5. Spread 1 cup of meat sauce in a 9×13 inch baking dish. Layer 4 noodles, half the ricotta mixture, 1 1/3 cups mozzarella and a third of the remaining sauce. Repeat once more.
  6. Top with the last 4 noodles, the remaining sauce, remaining mozzarella and remaining Parmesan.
  7. Cover with greased foil and bake for 25 minutes. Uncover and bake 20 to 25 minutes more until bubbly and golden.
  8. Let the lasagna rest for 15 minutes before cutting so the layers hold together.

Lasagna is my Christmas Eve dinner every year and my go to when we have a crowd. It always tastes like a celebration.

Assemble it a day ahead and refrigerate, adding 15 minutes to the covered baking time. Lasagna also freezes beautifully for up to 3 months, either baked or unbaked.

Want every detail, plus my best tips and storage notes? Here is my full Classic Lasagna recipe.

11) Tuna Noodle Casserole

Close up of tuna noodle casserole

11) Tuna Noodle Casserole

Prep15 minsTotal45 minsServes6
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This retro favorite gets a fresh update with a homemade creamy mushroom sauce instead of canned soup. Egg noodles, flaky tuna, sweet peas and cheddar bake together under a crunchy buttery cracker topping. It is affordable, filling and made almost entirely from pantry and freezer staples.

Ingredients

  • 12 oz wide egg noodles
  • 3 tablespoons unsalted butter
  • 1 small onion, diced
  • 8 oz mushrooms, sliced
  • 3 tablespoons all purpose flour
  • 2 cups whole milk
  • 1 cup chicken broth
  • 2 cans (5 oz each) tuna in water, drained
  • 1 1/2 cups frozen peas
  • 1 1/2 cups shredded cheddar cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup crushed buttery crackers
  • 2 tablespoons unsalted butter, melted

Instructions

  1. Preheat the oven to 375F and grease a 9×13 inch baking dish. Cook the noodles for 2 minutes less than the package directions, then drain.
  2. Melt the butter in a large skillet over medium heat. Add the onion and mushrooms and cook for 6 to 7 minutes until the mushrooms are golden and their liquid evaporates.
  3. Sprinkle in the flour and stir for 1 minute.
  4. Slowly whisk in the milk and broth. Simmer for 4 to 5 minutes, stirring often, until the sauce is thick and creamy. Stir in 1 cup of the cheddar, the salt and pepper until melted.
  5. Remove from the heat and gently fold in the noodles, tuna and frozen peas until evenly combined. Spread the mixture in the baking dish.
  6. Sprinkle the remaining cheddar over the top. Toss the crushed crackers with the melted butter and scatter them evenly over the casserole.
  7. Bake uncovered for 20 to 25 minutes, until the sauce is bubbling and the topping is golden brown and crisp.
  8. Let the casserole rest for 5 minutes before serving.

Tuna noodle casserole was a weekly staple when I was a kid, and making it from scratch made me fall in love with it all over again. It is perfect for those end of the month grocery budgets.

Swap the tuna for shredded rotisserie chicken if your family is not big on fish. The casserole can be assembled a day ahead, just add the cracker topping right before baking.

12) Grilled Cheese and Tomato Soup

Close up of grilled cheese and tomato soup

12) Grilled Cheese and Tomato Soup

Prep15 minsTotal45 minsServes4
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Creamy homemade tomato soup and golden buttery grilled cheese sandwiches are the ultimate rainy day duo. Whole canned tomatoes simmered with onion and garlic give the soup a deep, rich flavor, while a splash of cream makes it velvety. Cooking the sandwiches low and slow guarantees crisp bread and perfectly melted cheese.

Ingredients

  • For the soup
  • 2 tablespoons unsalted butter
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can (28 oz) whole peeled tomatoes
  • 2 cups chicken or vegetable broth
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 cup heavy cream
  • 1/4 cup chopped fresh basil
  • For the sandwiches
  • 8 slices sandwich bread
  • 3 tablespoons unsalted butter, softened
  • 8 slices sharp cheddar cheese

Instructions

  1. Melt 2 tablespoons of butter in a large pot over medium heat. Add the onion and cook for 5 to 6 minutes until soft. Stir in the garlic for 1 minute.
  2. Add the tomatoes with their juices, the broth, sugar and salt. Break up the tomatoes with a spoon and bring to a simmer.
  3. Simmer uncovered for 20 minutes, stirring occasionally, so the flavors deepen.
  4. Remove the pot from the heat and blend the soup until smooth with an immersion blender, or carefully in batches in a regular blender with the lid vented. Stir in the cream and basil and keep warm over low heat.
  5. While the soup simmers, butter one side of each slice of bread. Place 4 slices butter side down in a large skillet or on a griddle and top each with 2 slices of cheddar and another slice of bread, butter side up.
  6. Cook over medium low heat for 3 to 4 minutes per side, until the bread is deep golden and crisp and the cheese is completely melted.
  7. Cut the sandwiches in half and serve with bowls of hot tomato soup for dipping.

This is the dinner my kids beg for on rainy days, and honestly so do I. Dipping a gooey sandwich into warm soup never gets old.

The soup freezes beautifully for up to 3 months, so make a double batch. For extra crispy sandwiches, spread a thin layer of mayonnaise on the outside instead of butter.

13) Smothered Pork Chops

Close up of smothered pork chops

13) Smothered Pork Chops

Prep15 minsTotal50 minsServes4
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Seasoned pork chops are seared golden and then simmered in a rich onion gravy until tender and juicy. Caramelized onions and a splash of cream give the gravy a deep savory sweetness. It is classic Southern comfort food that tastes slow cooked but is ready in under an hour.

Ingredients

  • 4 bone in pork chops, about 1 inch thick
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 cup all purpose flour, plus 2 tablespoons for the gravy
  • 3 tablespoons vegetable oil
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 teaspoon dried thyme
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Pat the pork chops dry. Mix the salt, pepper, garlic powder and paprika and rub it over both sides. Dredge the chops in 1/2 cup of flour and shake off the excess.
  2. Heat the oil in a large 12 inch skillet over medium high heat. Sear the chops for 3 to 4 minutes per side until golden brown. Move them to a plate.
  3. Reduce the heat to medium and add the butter and onion. Cook for 6 to 8 minutes, scraping up the browned bits, until the onion is soft and caramelized. Stir in the garlic for 30 seconds.
  4. Sprinkle the 2 tablespoons of flour over the onions and stir for 1 minute.
  5. Slowly whisk in the broth, then stir in the cream and thyme. Simmer for 2 to 3 minutes until slightly thickened.
  6. Return the chops to the skillet, spooning gravy over them. Cover and simmer on low for 12 to 15 minutes, until the pork reaches 145F.
  7. Let the chops rest in the gravy for 3 minutes. Sprinkle with parsley and serve over rice or mashed potatoes.

Smothered pork chops remind me of Sunday suppers at my aunt’s house, always with a big bowl of rice to catch the gravy. Now my kids request them on their birthdays.

Bone in chops stay juicier than boneless, but either works if you adjust the simmer time. Use an instant read thermometer and pull them right at 145F so they stay tender.

14) Classic Beef Chili

Close up of classic beef chili

14) Classic Beef Chili

Prep15 minsTotal1 hr 15 minsServes8
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This thick, hearty chili is loaded with ground beef, kidney beans, peppers and a deeply seasoned tomato base. Toasting the spices in the pot for a minute wakes up their flavor before the liquids go in. A long, gentle simmer melds everything into a rich, satisfying bowl that tastes even better the next day.

Ingredients

  • 2 lbs ground beef
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoons salt
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) tomato sauce
  • 2 cans (15 oz each) kidney beans, rinsed and drained
  • 1 cup beef broth
  • Shredded cheddar, sour cream and green onions, for serving

Instructions

  1. In a large Dutch oven over medium high heat, cook the ground beef, onion and bell pepper for 8 to 10 minutes, breaking up the meat, until browned and the beef reaches 160F. Drain the excess fat.
  2. Stir in the garlic and cook for 1 minute until fragrant.
  3. Add the chili powder, cumin, smoked paprika, oregano and salt. Stir for 1 minute so the spices toast and bloom.
  4. Pour in the crushed tomatoes, tomato sauce, kidney beans and beef broth. Stir well and bring to a boil.
  5. Reduce the heat to low, cover with the lid slightly ajar, and simmer for 45 minutes to 1 hour, stirring every 10 to 15 minutes, until thick and the flavors have melded.
  6. Taste and adjust the seasoning, adding more salt, chili powder or a pinch of cayenne as you like.
  7. Ladle into bowls and top with shredded cheddar, sour cream and green onions. Serve with cornbread or tortilla chips on the side.

Chili is my go to for game days, fall festivals and any chilly night when I need to feed a crowd. I set out a toppings bar and let everyone build their own bowl.

Make it a day ahead for the best flavor, since chili deepens overnight in the fridge. Freeze leftovers in portions for up to 3 months for quick lunches or chili dogs.

Want every detail, plus my best tips and storage notes? Here is my full Easy Homemade Chili recipe.

Before You Start Cooking

Comfort food is perfect for cooking once and eating twice. Most of these dishes keep 3 to 4 days in the fridge, and soups, stews, chili and lasagna freeze beautifully for up to 3 months in airtight containers.

I hope these classics bring a little warmth to your table and maybe a few happy memories of the kitchens you grew up in. Gather your people, pass the bread, and enjoy every comforting bite together.

Frequently Asked Questions

What are the most popular American comfort foods?

Classic American comfort foods include macaroni and cheese, fried chicken, meatloaf, pot roast, chicken pot pie, chicken noodle soup, chili and grilled cheese with tomato soup. These dishes tend to be warm, filling and nostalgic, often passed down through families. Many are simple to make with affordable everyday ingredients.

Which comfort foods freeze the best?

Soups, stews, chili, lasagna, pot pie and casseroles all freeze very well for up to 3 months. Cool them completely, then store in airtight containers or wrap tightly in foil. Pasta and potatoes can soften a little after thawing. Thaw overnight in the fridge and reheat until hot all the way through.

How can I make comfort food a little lighter?

Swap some of the cream for whole milk, use lean ground beef or chicken thighs with the skin removed, and add extra vegetables to stews and casseroles. Baking instead of frying works for some dishes too. Small changes like these keep the cozy flavor while making the meal feel a bit lighter.

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