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Get Broccoli-Cheddar Soup Recipe from Food Network
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This is the fast and easy chop suey recipe that my mother always made, and we love it 'as is', but you could substitute a can of Chinese mixed vegetables for the bean sprouts if you like more color and texture. Serve over hot rice, topped with chow mein noodles and soy sauce, if desired.
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Macaroni, tuna, celery, onion and peas are bathed in a creamy dressing, then garnished with hard-cooked eggs and a sprinkle of paprika. This macaroni salad will remind you of Grandma's. I love this when the weather is warm. One of the basic comfort foods!
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Stuffed chicken baked inside out, as cornbread dressing makes a nest for fowl and sauce.
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Homemade turkey soup with plenty of vegetables and pasta is a great way to use up leftover turkey from Thanksgiving.
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Personalize these pies, made with Morningstar Farms® Meal Starters Chik'n Strips, by adding your favorite veggies.
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Crumbled cornbread is mixed with sausage, oysters, and a mashed sweet potato in this yummy dressing!
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A tropical twist on the Waldorf Salad! Turkey breast and pineapple are tossed with crisp celery, red bell pepper, and green onion, finished with a creamy curried mango dressing.
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Multi colored fusilli pasta is dressed up with smoked salmon and lots of veggies. Spice it up with a little cayenne pepper if you like.
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Flavorful black-eyed pea recipe, originally designed for New Year's Eve but great for any time of year.
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Pork chops are cooked along with seasoned red beans in this delicious dish. If you have a pressure cooker, this dish can be ready in under an hour.
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This layered pasta salad with ham, tomatoes, and celery is topped with deviled eggs to create a potluck dish that presents beautifully.