Bob Evans Farms, Inc. owns and operates more than 520 full-service, family restaurants in 22 states, mainly in the east north central, mid-Atlantic, and southern regions of the United States. Most of these operate under the Bob Evans Restaurant banner. About 83 percent of the company's revenues are generated by its restaurant operations. The remaining sales come from Bob Evans's food products operations. The company produces and distributes fresh, smoked, and fully cooked pork sausage and ham products under the Bob Evans, Owens Country Sausage, and Country Creek Farm brands, as well as a variety of other complementary food items sold in the refrigerated and frozen sections of grocery stores. The company's food products are distributed through more than 15,000 grocery stores in 30 states.

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Glazed Carrots


GLAZED CARROTS
Bob Evans Restaurant Copycat Recipe

8 medium carrots (about 1 1/4 lbs.)
3/4 cup water
2 tablespoons butter
1 tablespoon sugar
1/2 teaspoon instant beef bouillon
dash of pepper
snipped parsley

Peel and cut carrots into 2 inch pieces. Heat the carrots and remaining ingredients except parsley to boil; reduce heat, cover and simmer until carrots are tender (about 25 minutes).  Remove carrots and boil liquid rapidly to reduce liquid to glaze consistency.  Add the carrots. Turn to coat evenly with glaze. Sprinkle with parsley.


Coconut Cream Pie



COCONUT CREAM PIE
Bob Evans Copycat Recipe

9 ounces vanilla pudding
5 ounces cool whip
4 1/2 cups milk
1 1/2 cups coconut
1/2 cup toasted coconut
2 baked pie shells

Mix first 4 items. Pour in baked pie shells and top with toasted coconut. Chill. Makes 2 pies.

Harvest Chicken Power Bowl


The Harvest Chicken Power Bowl at Bob Evans is packed with healthy ingredients including quinoa, portabella mushrooms, diced tomatoes, red bell peppers, shredded carrots, spinach, corn, onion, zucchini, navy beans, and grilled chicken.

3 Course Dinners for $9.99



3 Course Dinners are back for a limited time at Bob Evans Restaurants for a limited timed. This deal features 7 entrees starting at $9.99 all served with endless freshly baked bread.


  • Slow Roasted Pork Roast - Tender pork slow-roasted five hours for mouth-watering flavor, topped with pan-roasted gravy, sauteed onions and oven-roasted portabella mushrooms. 
  • Slow Roasted Turkey and Dressing - Tender slices of turkey breast over our bread & celery dressing, topped with pan-roasted gravy and garnished cranberry relish.


  • Black Angus Chopped Steak with Roasted Portabella Mushrooms - A juicy black Angus chopped steak covered in rich beef gravy with roasted portabella mushrooms and sauteed onions.


  • Blackened Fish Fillet - A mild fish fillet blackened to perfection, topped with sauteed peppers and onions.  


  • Country Fried Steak - Tender beef lightly breaded and fried, then topped with creamy country gravy. 


  • Potato Crusted Flounder - A mild whitefish fillet grilled to perfection in a delicious potato crust.


  • Slow Roasted Pot Roast- Slow roasted beef on top of mashed potatoes with glazed fresh baby carrots and grilled onions, smothered with a hearty pan roasted beef gravy. 

All 3 Course Dinner include a starter, entree, side dish, bread and dessert.

Cider Coated Pork Chops



CIDER COATED PORK CHOPS
Bob Evans Restaurant Copycat Recipe

Serves 6

6 (6 oz.) boneless center cut pork chops 
salt and ground black pepper to taste 
1 tablespoon vegetable oil 
1 tablespoon butter
1/4 cup apple cider vinegar 
2 cups apple cider 
1 teaspoon Dijon mustard 
1 teaspoon minced rosemary 
1 pinch red pepper flakes

Season pork chops with salt and black pepper. Heat oil and butter in a heavy skillet over medium high heat. Cook pork chops in the hot oil mixture until browned on both sides and pork is slightly pink in the center, 5 to 7 minutes per side. An instant read thermometer inserted into the center should read at least 145 degrees. Remove pan from the heat; transfer pork chops to a plate.

Stir garlic into the pan and place over medium-high heat; cook and stir for 30 seconds. Pour in vinegar and scrape up any browned bits from the bottom of the pan. Add apple cider and Dijon mustard, bring mixture to a boil, and cook until sauce is reduced and thick, 3 to 4 minutes. Stir in rosemary and red pepper flakes; season with salt and black pepper to taste.
Return pork chops to the pan to warm slightly, 1 to 2 minutes per side.


Sausage Lasagna


SAUSAGE LASAGNA
Bob Evans Recipe

Serves 8 

1 pound Bob Evans Italian Roll Sausage
1 (26 oz) jar pasta sauce 
1 (15 oz) can tomato sauce 
1 (8 oz) package oven ready lasagna noodles 
1 (15 oz) container ricotta cheese 
1 teaspoon Italian seasoning
4 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

In a skillet, crumble and cook sausage over medium heat until brown. Remove from heat and stir in pasta sauce and tomato sauce. In small bowl, combine ricotta cheese and Italian seasoning. Preheat oven to 375 degrees. Spread 1 cup sauce into bottom of a 9 x 13 inch baking dish. Top with 3 noodles. Cover noodles with 1/3 of ricotta cheese mixture, 1 cup of mozzarella and 1 cup sauce. Repeat layers two more times. Add last 3 noodles. Top lasagna with remaining sauce and with remaining mozzarella cheese. Sprinkle Parmesan over mozzarella. Cover and bake 45 to 50 minutes or until noodles are tender. Uncover and bake an additional 5 minutes to melt cheese.


Stuffed Pasta Shells


STUFFED PASTA SHELLS
Bob Evans Recipe

Makes 4 servings

1 pound Bob Evans Original or Italian Sausage Roll
1 (8 oz) box manicotti shells, about 14
1/4 cup onion, chopped
1/4 teaspoon garlic, minced
1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
1/2 cup grated Parmesan cheese
1/2 teaspoon dried oregano leaves
1 (16 oz) jar Alfredo sauce, divided
1 (28 oz) jar tomato based spaghetti sauce

Cook manicotti according to package directions. Drain and set aside to cool. In medium skillet over medium heat cook sausage, onion and garlic until sausage is browned. Stir in spinach, Parmesan cheese, oregano and 1/4 cup Alfredo sauce. Spoon into manicotti shells. Preheat oven to 375 degrees. Pour just enough spaghetti sauce on bottom of 9 x 13 inch pan to coat surface. Arrange stuffed manicotti over sauce in single layer. Pour remaining Alfredo sauce over manicotti; top with remaining spaghetti sauce. Sprinkle with Mozzarella cheese. Bake 20 minutes or until heated through and sauce is bubbling. If desired, place under broiler to brown cheese.

Rigatoni


RIGATONI
Bob Evans Recipe

Serves 4-6 

1 (19 oz) package Bob Evans Italian Sausage Links 
1 medium red or green pepper, cut into 1/2 inch pieces
1 (26 oz) jar tomato pasta sauce 
1/4 teaspoon crushed red pepper
1/2 pound rigatoni, cooked according to package directions
1 cup grated mozzarella cheese 

Cut Bob Evans sausage into 1 inch pieces. In large skillet, cook sausage and peppers until sausage is brown. Stir in pasta sauce and crushed red pepper. Bring to a boil, reduce heat to low and simmer for 15 minutes or until sausage is cooked through. Stir in cooked rigatoni. Serve with grated mozzarella. 

Rice and Sausage Casserole


RICE & SAUSAGE CASSEROLE
Bob Evans Recipe

Serves 6

1 pound Bob Evans Zesty Hot Sausage Roll or Bob Evans Original Recipe Sausage Roll
1 (5.8 oz) box vegetable flavor rice mix
2 tablespoons butter or margarine
1 cup celery, chopped
1 (16 oz) package frozen green, red and yellow peppers and onions
1 (10.5 oz) can condensed cream of mushroom soup
1 cup milk
salt & black pepper to taste
1/2 cup shredded Colby cheese

Cook rice according to package directions. Transfer to large bowl. Preheat oven to 350 degrees. In medium skillet, cook and crumble sausage until brown. Stir sausage, vegetables, soup, milk, salt and pepper into cooked rice; mix well. Spoon mixture into lightly greased 2 quart baking dish. Sprinkle with cheese. Bake uncovered, 40 minutes or until heated through, serve hot. Refrigerate leftovers.

Cheddar Sausage Bake


CHEDDAR SAUSAGE BAKE
Bob Evans Recipe

Serves 6

1 pound Bob Evans Original Recipe Sausage Roll
1 (20 oz) package Bob Evans Seasoned Hash Browns Shredded Potatoes
1 (14 oz) bag frozen broccoli cuts
1 (10.75 oz) can cheddar cheese soup
1/2 cup milk
1/2 cup grated cheddar cheese

Preheat oven to 400 degrees. In a skillet, crumble and cook sausage over medium heat until brown. Drain sausage. Place potatoes in a greased 9 x 13 inch baking dish. Top with cooked sausage, then add broccoli. In small bowl, combine soup and milk. Spoon over broccoli. Top with grated cheese. Cover and bake for 40-45 minutes or until hot.