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.



Brunch Casserole

Bob Evans Recipe

1 pound Bob Evans Original Recipe Sausage Roll
2 cups shredded mozzarella cheese
1 can refrigerated crescent dinner rolls (8 oz)
4 large eggs, beaten
3/4 cup milk
1/4 teaspoon salt
1/8 teaspoon black pepper

Preheat oven to 425 degrees. Crumble and cook sausage in skillet over medium heat until browned. Drain sausage. Line bottom of greased 13 x 9 inch baking dish with crescent roll dough, firmly pressing perforations to seal. Sprinkle with sausage and cheese. Combine remaining ingredients in medium bowl until blended, pour over sausage. Bake 15 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot.

Breakfast Pizza

Bob Evans Recipe

1 pound Bob Evans Original Recipe Sausage Roll
1 package refrigerated pizza crust dough (13.8 oz)
8 ounces sliced mushrooms
1 cup diced tomato
2 cups shredded pizza blend cheese
4 large eggs

Preheat oven to 400 degrees. Unroll dough and press into a 12 inch circle on a baking sheet or pizza pan. Fold edge over 1/2 inch to make a thick crust. Crumble and cook sausage and mushrooms in medium skillet until browned. Drain sausage on paper towels. Spread sausage, mushrooms and tomatoes over crust. Top with shredded cheese. In small bowl, whisk eggs until well combined. Pour over pizza. Bake 13 to 15 minutes or until eggs are set and crust is brown.

Loaded Farmhouse Fries

I saw an advertisement for Bob Evans Loaded Farmhouse Fries that looked very good so I wanted to know exactly what they were and see if I can make them at home.  It looks like the potatoes have some type of seasoned coating and I cannot tell if they are fried or baked.  The menu description says that they are topped with melty cheese sauce, bacon, shredded cheddar and freshly chopped scallions. If I were to try and recreate this dish at home I would buy frozen restaurant brand french fries and add the toppings listed above.

Several restaurants now have their signature french fries available in the supermarket.

New Menu Items

Bob Evans  Introducing Brioche Bread. Baked fresh daily. Perfect for breakfast as sweet french toast or for lunch as a savory cheese sandwich.  

The French Toast is available in plain or blueberry flavors and the Grilled Cheese Sandwiches can be ordered with ham and cheddar or a 5 cheese blend.

Bob Evans New Item: 

  • Broasted Chicken, breaded pressure-fried chicken, $7.99 for a two-piece meal with choice of side and bread, $19.99 for a four-person family meal.

Availability: Permanent

Chicken Pot Pie

Bob Evans Copycat Recipe

3 large potatoes, peeled and diced
2/3 cup frozen peas
1 large can chicken drained, save this to add to the white sauce mixture
4 carrots, peeled and diced shopping list
1 small onion, diced
1 cup milk
2 cups chicken broth
flour to thicken
seasoning to taste: salt, pepper, thyme, rosemary,

Cook the onions, potatoes, and carrots until cooked in boiling water.Drain the vegetables. I have reserved this liquid and used it in place of the broth or milk in the white sauce, when we are running short! Add the chicken.

In a separate pan bring the broth to a boil. Add the seasonings of your choice. Add the milk.
Then add enough flour to make a white sauce.

Remember, to add flour you want to mix the flour with a little liquid and slowly drizzle it in, stirring all the time, to make sure there are no lumps. The mixture should be thick but not too thick. Then add the veggies to the sauce. You can thicken it more after the veggie add if you want.

For the crust make the buttermilk biscuit recipe and roll thin. Use the bowl you plan on serving the pot pie in as a pattern, placing it upside down on the biscuit dough and cutting around it. Place these on a lightly sprayed with spray cooking oil, cookie sheet and brush the top with butter. Cook at 350 degrees, until golden. Brush with egg whites to make them extra shiny, if you want too,

Don't feel like cooking?  You may be able to find these frozen dinners in your local supermarket.

Biscuit Bowls

Bob Evans Coycat Recipe

I remember seeing the biscuit bowls on the menu at Bob Evans a while back and was wondering if they are still serving them. Currently you can get

a Spinach, Bacon & Tomato Biscuit Bowl which is filled with baby spinach, bacon, diced tomatoes, scrambled eggs and home fries then topped with hollandaise sauce, shredded cheddar cheese and scallions or

a Sausage Biscuit Bowl with crumbled sausage, home fries and scrambled eggs topped with sausage gravy, shredded cheddar cheese and scallions.

CHOOSE YOUR FILLINGS (precook before filling the bowls)

  • Scrambled Eggs (usually 1 egg per person)
  • Southern Fried Hashbrowns (bag of frozen or cut potatoes in small square pieces)
  • Bacon (cook in the oven on a wire rack)
  • Sausage (fry on stovetop and use drippings to cook gravy)
  • Shredded Cheese
  • Sausage Gravy (you can find a gravy packet with flour and seasonings in the grocery store near the other dry mixes)

Cover a cookie sheet with foil, place a wire cooling rack on top. Cook bacon in oven at 400 degrees for about 15 minutes or until crispy. Place on paper towel to drain.
Fry frozen potatoes in small amount of oil on stovetop, according to directions on package. You can also cut potatoes in small squares.
Cook sausage on stovetop until brown.
Cook gravy in sausage drippings. Use a gravy packet if you are gravy challenged like me or make your own.
Crack eggs in a bowl and add 1 tablespoon milk per egg. Whisk together. Cook.

1 (10.2 oz) can Pillsbury Grands refrigerated biscuits

Place 5 (10 oz.) custard cups upside down on ungreased cookie sheet; spray outsides of cups with cooking spray. Press each biscuit into 5 1/2 inch round. Place 1 round over each custard cup, shaping dough to fit around cup and form bowl shape. Dough should not touch cookie sheet. Bake at 350 degrees for 10 to 12 minutes or until golden brown. Place bread bowls with custard cups on cooling rack; cool 5 minutes. Remove bowls from custard cups.

Notes Don’t have enough 10 oz custard cups? Lightly crush 5 sheets of foil into 5 (4 inch) balls; flatten tops slightly. Place flat sides up on ungreased cookie sheet. Continue as directed above. Remove foil from baked bread bowls, and discard.

Fruit Plate


Seasonal fruit served with low fat strawberry yogurt.

Shepherd's Pie

Bob Evans Recipe

Serves 6

1 pound lean hamburger
1 (24 oz.) package Bob Evans Original Mashed Potatoes
2 cups frozen peas and carrots
1 (12 oz) jar beef gravy

In medium skillet over medium heat, crumble and cook hamburger until brown. Place in slow cooker. Add peas and carrots. Top with mashed potatoes. Pour gravy on top of potatoes. Cover and cook on low 4 to 6 hours.

Knife and Fork Sandwiches

Here are some of the opened faced sandwiches served at Bob Evans Restaurants. When I need to feed my mashed potato craving these serve as inspiration.  The Texas Toast is what make these unique and serve as a good base to soak up gravy.


  • Open Faced Smoked Turkey Sandwich - Texas toast layered and piled high with tender slices of slow-roasted turkey, mashed potatoes and savory bread & celery dressing, topped with gravy and garnished with cranberry relish.
  • Meatloaf Knife And Fork Sandwich - A slice of home style meat loaf served atop mashed potatoes and grilled Texas toast, topped with Monterey Jack cheese and rich beef gravy.
  • Pot Roast Philly Knife and Fork Sandwich - Slow roasted pot roast, grilled green peppers and onions, Monterey Jack cheese, savory beef gravy and home style mashed potatoes stacked on grilled Texas toast.
  • Open Faced Roast Beef - Slow roasted beef over Texas toast, smothered with beef gravy. Served with mashed potatoes and glazed baby carrots

Stuffed Cinnamon Cream Hotcakes

Bob Evans Copycat Recipe

Cinnamon Filling
4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon

Cream Cheese Glaze
4 tablespoons (1/2 stick) unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 tablespoon canola or vegetable oil

Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart sized heavy zip baggie and set it aside 

Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.

Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened.

Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4 inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. 

When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.