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No cans here! Fresh mushrooms, onion, and herbs with frozen green beans, sour cream, and cheddar cheese make this a delightfully tasty twist on the traditional casserole.
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Use up leftover holiday ham in this rich and creamy soup. Using shortcuts like frozen hash brown potatoes, the soup takes only minutes to prepare and the slow cooker does the rest.
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All the ingredients for a meatball sandwich are here, just assembled in a different manner. This recipe is always a hit at our house. We NEVER have any leftovers, it is so good!
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Puff pastry squares are topped with goat cheese and thinly-sliced zucchini and tomatoes for a colorful appetizer sure to impress your guests.
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This recipe is by Suzanne Hamlin and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A cheesy zucchini crust is filled with a beefy tomato sauce, fresh vegetables, and Mozzarella cheese.
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Sirloin strips and an awesome feta-mushroom cream sauce served with pasta makes a wonderful Italian meal!
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This casserole still features ham and Swiss cheese with chicken, but strays from the original with a sauce of cream soup, sour cream and wine. Stuffing mix tops the entire creation.
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Prevent food waste by cooking with canned foods like canned spinach – perfectly portioned for recipes and nearly half the cost of fresh and frozen!
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Cooked on a long, slow simmer, this sloppy joe dip is full of rich flavor and makes enough to serve a crowd! It's perfect with baguette slices.
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Two classic comfort foods combined to make one hearty and very satisfying casserole.
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A wonderful, tasty summer stew. My mom always made this for us in the summer - I loved it then and I love it now! Serve topped with freshly grated Parmesan or Romano cheese.