When the days feel a little too long, the weather turns chilly, or you simply need the kind of meal that feels like a hug, comfort food is always the answer. From creamy pastas to hearty casseroles and soul-warming soups, these dishes are made for slowing down and savoring. We’ve gathered 15 comfort food recipes that bring all the richness, flavor, and nostalgia you crave—perfect for cozy nights in, Sunday suppers, or anytime you need a little extra warmth at the table.
Hashbrown Casserole
Cook Time: 1 Hour
Ingredients:
- 40 oz frozen hashbrowns, thawed
- ½ cup (1 stick) unsalted butter, melted
- 10 oz heavy cream
- 1.5 tsp chicken bouillon
- 16 oz sour cream
- ½ cup green onion, thinly sliced
- 2 cups shredded cheese (we used cheddar and Parmesan)
- 1 tsp salt
- ½ tsp pepper
Instructions:
- Preheat your oven to 375°. Mix all ingredients in a large bowl, then transfer the mixture to a lightly greased baking dish.
- Smooth the top, then bake for 35-40 min. Next, broil until the top is golden, about 10 min.
- Serve topped with more green onion.
Cajun Alfredo Pasta
Cook Time: 20 Minutes
Ingredients:
- 1 tbsp oil
- 12 oz. chicken Cajun andouille sausage, cut into 1/2″ slices
- Salt
- 1 lb penne
- 2 tbsp unsalted butter, divided
- 1 1/2 cups chicken broth
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 2 tbsp Cajun seasoning
- 1 1/2 cups heavy cream
- 2 cups grated Parmesan
- Fresh parsley, for garnish
Instructions:
- Heat the oil in a pan over medium heat. Cook the sausage, tossing occasionally, until browned, 3 to 4 minutes per side. Set the cooked sausage aside.
- In a large pot of boiling salted water, cook the pasta until al dente, about 2 minutes less than the package directions. Reserve 1/2 cup pasta water before draining.
- In the same pan, combine 1 tablespoon of butter and a splash of chicken broth over medium-high heat. Cook, scraping browned sausage bits from the bottom of the pan, until butter is melted. Add the garlic and tomato paste and cook until fragrant, about 1 minute. Add the Cajun seasoning and the rest of the chicken broth. Cook, stirring, until combined.
- Slowly whisk in the heavy cream and bring to a boil. Reduce the heat to medium-low and reduce it to a simmer. Add the parmesan slowly while whisking, and simmer until the sauce is slightly thickened and reduced by about one-third. Add the last tablespoon of butter and whisk until it’s melted.
- Add the cooked pasta to the pan and toss, adding splashes of pasta water as needed, until the pasta is covered in sauce and the sauce is glossy and smooth. Add the sausage to the pan and top with parsley and more Parmesan if desired.
Stanley Tucci’s Grilled Cheese
Cook Time: 15 Minutes
Ingredients:
- Bread
- Provolone
- Prosciutto
- Mozzarella
- Basil
- Pesto
- Butter
Instructions:
- Lay out your bread slices and add a thin layer of provolone. Next add prosciutto, then sliced mozzarella. Add some fresh basil leaves, then smear pesto on the top slice.
- Heat butter in a pan over medium. When melted, add your sandwich and cover to help the cheese melt.
- Cook 3-4 minutes per side, or until cheese is melted and bread is browned and crispy.
One Pot Lemon Chicken Orzo
Cook Time: 30 Minutes
Ingredients:
- 2 Tbsp olive oil
- 1 shallot, minced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 2 cups water
- ½ cup shredded parmesan
- 2 cups shredded rotisserie chicken
- 2 cups spinach
- 1 lemon
- 2 cups uncooked orzo
- ½ tsp salt
- 1 tsp crushed red pepper
Instructions:
- Add olive oil to a large pot over medium-high heat and sauté the garlic and shallot for 3-4 minutes until fragrant. Add chicken broth, water, pepper flakes, salt, orzo and the zest and the juice of 1 whole lemon to the pot.
- Bring it to a boil, reduce to a simmer, then cover and cook for 10 min or until all the liquid is absorbed.
- Remove from heat. Stir in the parmesan, then stir in the spinach and chicken. Serve topped with more parmesan.
Mulligatawny
Cook Time: 1 Hour 20 Minutes
Ingredients:
- 1 ½ cups shredded rotisserie chicken
- ½ cup yellow onion, diced
- 2 celery stalks, diced
- 2 small carrots, diced
- 2 cloves garlic, minced
- ½ stick butter (unsalted)
- 2 Tbsp all-purpose flour
- 1 tbsp curry powder
- 1 tsp turmeric powder
- 8 cups chicken stock
- ½ green apple cored, peeled, and finely chopped
- ½ cup white rice
- ⅛ tsp ground nutmeg
- ½ tsp dried thyme
- 1 ½ cups full fat coconut milk
- Parsley for serving
Instructions:
- Sauté onions, celery, carrots, garlic and butter in a large pot over medium heat until they start to soften, about 8-10 minutes.
- Add the flour, curry powder, and turmeric, and cook, stirring, until fragrant, about 5 minutes. Add 6 cups of chicken stock, bring to a boil, then simmer for 30 minutes, stirring occasionally.
- Add the apple, rice, chicken, nutmeg, and thyme to the pot. Season to taste with salt and pepper. Simmer and stir for another 15 minutes, or until the rice is cooked.
- Add the remaining chicken stock as needed. When the rice is done, remove the pot from heat. Stir in the coconut milk. Serve topped with parsley.
Chicken Pot Pie
Cook Time: 1 Hour 10 Minutes
Ingredients:
- 2 store bought pie crusts
- 1 rotisserie chicken, shredded
- 6 Tbsp unsalted butter
- 1 cup yellow onion, diced
- 1 cup carrots, thinly sliced
- 8 oz mushrooms, sliced
- 3 garlic cloves, minced
- ⅓ cup flour
- 2 cups chicken stock
- ½ cup heavy cream
- 2 tsp salt
- ½ tsp pepper
- 1 cup frozen peas
- ¼ cup parsley, finely chopped
- 1 egg
Instructions:
- Preheat your oven to 425º.
- In a large high-sided pan or pot, melt your butter. Add the onions and carrots, and sauté until soft, about 10 minutes. Add the mushrooms and garlic, then sauté another 5 to 7 minutes.
- Add the flour, and stir constantly for 1-2 minutes. Add the chicken stock and heavy cream, continuing to stir. Bring the mixture to a simmer until thickened to a gravy-like consistency, 2-3 minutes. Stir in the salt and pepper, then add the peas, chicken, and parsley. Mix until well combined, then set aside.
- Roll out one pie crust until it fits into a 9” pie dish or cast iron. Place it in the bottom of the pan, making sure the crust covers the sides. Fill the crust with the chicken mixture, then roll out your second crust and place it on top. Crimp the edges of the pie dough together, and cut a few slits in the top of the crust to let out steam.
- Beat your egg, and brush the crust with the egg wash. Bake for 20 minutes, then cover with foil and bake for another 10-15 minutes. (This prevents the crust from burning.) Let cool 15 minutes before serving.
Honey Jalapeno Cornmeal Cake
Cook Time: 1 Hour 10 Minutes
Ingredients:
- Pickled jalapeños
- ½ cup honey
- ½ cup olive oil
- ½ cup yellow cornmeal
- 1 cup buttermilk
- ½ cup sour cream
- 2 large eggs
- ¼ cup sugar
- 1 cup flour
- ½ tsp salt
- ½ tsp baking soda
- ½ tsp baking powder
Instructions:
- Heat the oven to 375°. Grease a square pan and line it with parchment paper. Arrange the sliced jalapeños on the bottom of the pan. Pour the honey over the top of the jalapeños.
- In a large bowl, whisk oil, cornmeal, buttermilk, sour cream, eggs and sugar. Once smooth, mix in the flour, salt, baking soda, and baking powder.
- Pour the mixture in the pan and bake for 25 to 30 minutes or until golden. Let cool, then flip onto a serving tray.
Turkey Chili
Cook Time: 1 Hour 20 Minutes
Ingredients:
- 2 Tbsp olive oil
- 1 yellow onion
- 2 cloves garlic
- 1-15 oz can white beans, drained
- 1-28 oz can of diced tomatoes
- 1 cup chicken broth
- 1 lb ground turkey
- 1 Tbsp cocoa powder
- 1 tsp cinnamon
- 1 tsp oregano
- 1 tsp cumin
- 1 tsp orange zest
For the garlic cheese bread:
- 1 baguette
- 1 clove garlic
- ½ cup grated white cheddar
Instructions:
- Add the olive oil to a large Dutch oven over medium heat. Add the onions and garlic, and cook until soft. Add the turkey and break it up with a spoon. Cook until browned.
- Next, stir in the cocoa powder, oregano, cinnamon, and cumin. Stir for one minute or until fragrant. Mix in the tomatoes, beans, and chicken broth. Grate the zest of one orange, about a teaspoon, into the mixture. Stir and reduce the heat to medium low. Cook for about one hour to let the flavors meld.
- When there’s about 20 minutes left on the timer, cut your baguette crosswise into 4 inch pieces, then cut each piece in half. Spread each half with butter, then put them on a baking sheet, buttered side up. Broil for about 5 minutes or until lightly browned. Once browned, rub each half with a garlic clove, then top with cheddar. Put in the broiler for another 2-3 minutes or until the cheese is melted.
- Serve the chili with the cheesy garlic bread.
Potato & Corn Chowder
Cook Time: 30 Minutes
Ingredients:
- ½ lb bacon, cooked and crumbled
- ¼ cup chopped onion
- 1 ½ pounds Yukon Gold potatoes, peeled and cubed
- 1 can creamed corn
- 1 can evaporated milk
- Salt and pepper to taste
Instructions:
- In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1-1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender.
- Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup potato water.
- Add corn, milk, salt, pepper, potatoes and reserved potato water to saucepan; heat through. Stir in bacon and onion.
Cacio e Pepe
Cook Time: 15 Minutes
Ingredients:
- 6 oz. pasta bucatini (or spaghetti)
- 3 tbsp unsalted butter
- 1 tsp freshly cracked pepper
- 1 cup grated parmesan
Instructions:
- Bring water to a boil in a pot. Season with salt, then add your pasta and cook until al dente. Reserve 1 cup of the pasta cooking water, and drain the pasta.
- Melt 2 tbsp of butter in a skillet over medium heat. Add the pepper and cook until toasted, about 1 minute.
- Add ½ cup of the reserved pasta water to the skillet and bring it to a simmer. Add the cooked pasta and the remaining tablespoon of butter.
- Reduce the heat to low and add the parmesan. Stir and toss the pasta until the cheese is melted and coats the pasta. Add more pasta water if the sauce seems dry. Plate, top with more fresh pepper, and serve.
Italian Meatball Soup
Cook Time: 30 Minutes
Ingredients:
- 4 cups water
- 2 Tbsp beef bouillon
- 2 14 oz cans diced tomatoes with basil and garlic
- 1 tsp Italian seasoning
- 16 oz Italian style meatballs
- 2 cups Italian-blend frozen veggies
- 1 cup pastina
- Parmesan
Instructions:
- Add water, bouillon, and tomatoes with their juices into a pot over medium-high heat. Add the Italian seasoning, and bring to a boil.
- Reduce the heat to medium, then add the meatballs and veggies. Simmer for 5 minutes, then add the pastina.
- Simmer for another 7 minutes, then ladle into bowls and top with parmesan cheese.
Roasted Tomato Garlic Soup
Cook Time: 40 Minutes
Ingredients:
- Extra-virgin olive oil
- 2 pints (about 650g) cherry tomatoes
- 1 yellow onion, roughly chopped
- 1 small garlic head, halved crosswise
- 1 bunch basil
- 1 bunch thyme
- 1 red chile, optional
- Salt and pepper
- ½ cup full-fat coconut milk, soy cream, or heavy cream
- ½ cup vegetable stock, plus more as needed
Instructions:
- Heat the oven to 480°F.
- Drizzle some oil into a deep baking dish. Add in the onion, garlic (cut side down), basil and thyme, chile, and tomatoes. Drizzle more olive oil on top, plus a big sprinkle of salt and pepper. Bake for 25 to 35 minutes, until the tomatoes are slightly charred.
- Let cool for 5 to 7 minutes. Remove and discard the thyme. Add the rest of the ingredients to a blender, along with the coconut milk and vegetable stock. Remove the little plug from the blender lid, then cover the lid with a kitchen towel and blend until smooth. Taste and adjust the salt and pepper if needed.
- Serve with a piece of buttered toast or a grilled cheese sandwich.
French Onion Beef Stroganoff
Cook Time: 30 Minutes
Ingredients:
- 1 yellow onion, diced
- 6 oz mushrooms, sliced
- 2 tsp garlic, minced
- 10 oz ground beef
- 6 oz egg noodles
- 1 cup beef broth
- 1 Tbsp flour
- 1 Tbsp butter
- ¼ cup shredded parmesan
- ¼ cup shredded fontina
- 1 Tbsp fresh parsley, chopped
Instructions:
- Bring a pot of water to a boil. Add your egg noodles, and cook for 4-5 minutes, then drain and set aside.
- Heat 1 tbsp oil in a medium ovenproof skillet over medium-high heat. Add the onions and mushrooms, then season with salt and pepper. Cook, stirring, until browned, about 6 minutes. Remove from skillet and set aside.
- Heat 2 tsp oil in the same skillet over medium-high. Add ground beef and chopped garlic, and cook until browned. Pour off any excess fat, then add the flour and stir.
- Add the mushrooms and onions back to the skillet, along with the beef broth. Scrape up the browned bits at the bottom of the skillet as you stir. Bring the mixture to a simmer, then add in the noodles, butter, and parsley. Stir until well combined.
- Sprinkle the cheese over the top, then broil 4-5 minutes or until lightly browned. Let sit for 5-10 minutes before serving.
Creamy Tortellini Soup
Cook Time: 30 Minutes
Ingredients:
- ½ lb. Italian sausage
- ½ cup diced onion
- 1 tbsp minced garlic
- 1 tsp salt
- 1 tsp pepper
- 3 cups tomato sauce
- 1 package cheese tortellini
- ½ cup heavy cream
- 1 ½ cups arugula
- Optional: Fresh parsley, Red pepper flakes, Vegetable broth
Instructions:
- Heat a little olive oil in a large pot over medium high heat , then add sausage and cook for 5-7 minutes until browned, stirring and breaking up the sausage as it cooks.
- Add the onions and garlic, and sauté until tender. Season with salt and pepper. Then, pour in the tomato sauce. Turn the heat down to medium and stir well. Bring the sauce to a simmer, and let it simmer for 5 minutes.
- Add the tortellini and cook until tender, about 8-10 minutes, stirring as it cooks. If the soup is too thick, add in vegetable broth or water to thin it out. Add the heavy cream and stir until combined. Add in the arugula, and stir another minute or until the arugula wilts.
- Garnish with fresh parsley and red pepper flakes.
Veggie Pot Pie with Parmesan Drop Biscuits
Cook Time: 40 Minutes
Ingredients:
- 10 oz corn
- 2 cup + 3 Tbsp flour (separated)
- 2 cup vegetable broth
- 1 tsp fresh rosemary, chopped
- 1 lb Yukon gold potatoes
- 1 small yellow onion
- ½ lb green beans
- 12 oz carrots
- 4 Tbsp melted butter
- 1 Tbsp olive oil
- 2 ¼ cup milk
- 2 tsp white wine vinegar
Instructions:
- Preheat your oven to 425°.
- Slice your carrots, cut the green beans into 1 inch pieces, dice the onion, cut the corn off the cob, and cut the potatoes. Grate your Parmesan.
- Put the olive oil in a large ovenproof skillet over medium heat. Add the green beans, onions, and carrots. Cook until softened, 3-4 min.
- Add the potatoes and vegetable broth, and bring to a boil. Stir in the corn.
- In a measuring cup, whisk 3 Tbsp flour with 1 cup milk. Pour the mixture into the skillet, and reduce heat to medium low. Simmer 5-6 min or until the sauce is thickened.
- In a medium bowl, combine the melted butter, 1 and ¼ milk, and 2 tsp of white wine vinegar. Add the Parmesan, chopped rosemary, and flour.
- Mix until the dough comes together. Using a large spoon, dollop the dough over the vegetable filling in the skillet. It should be enough for 8-10 biscuits.
- Bake on the top rack for about 18 minutes, or until the biscuits are golden and cooked through. Let sit 5 min before serving.
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